SUGAR

C12H22O11 is for sugar (sucrose is a molecule made up of 12 atoms of carbon, 22 atoms of hydrogen and 11 atoms of oxygen). Sugar is a carbohydrate. It is naturally present in most plants, but especially comes from two plant sources – sugarcane and sugar beets. Sugar is the bond of fructose and glucose. A little experiment: when a small amount of acid, such as lemon juice is added to any recipe containing sugar, it will disintegrate into its basic components – fructose and glucose. Have you observed crystalline form of dry sugar? Sugar crystals are basically an arrangement of sucrose molecules in a methodical or orderly manner.

Where is the harm?

Taking products sweetened with glucose, sucrose and fructose is harmful for the body, especially fructose, as the organ to synthesise fructose is the liver. It is being converted to fat for storage, hence the reason for weight gain. The more fructose consumed, the more stress given to liver, the greater chances of liver disease.

How to read the label?

Always read the label. Beware. Avoid high fructose corn syrup (sometimes on the label it’s abbreviated to HFCS or referred to as high fructose maize syrup, or Glucose-Fructose Syrup (GFS), or Fructose-Glucose Syrup (FGS), it could also appear as isoglucose or isomerized sugar).

It makes sense go for organic and non-Gmo

The corn from which high fructose corn syrup is derived may be genetically modified. Foods and beverages can be labeled as “natural” even though they contain high fructose corn syrup, because fructose is a naturally occurring sugar. The word “organic” is strictly regulated nowadays, and basically, only foods labeled as 100% organic can be assumed to be HFCS-free. Beware of “organic” produce from China.

Here is a little guide to the types of sugar:

Glucose
Glucose is very important! Monosaccharide found in nature, occasionally called as dextrose. We need to eat complex carbohydrates to produce glucose (carbohydrate food source is broken down into a simple sugar – glucose- that provides the energy the body needs for daily activities). It is our primary source of the energy for the brain, and for cells, this energy helps the cells carry out nerve cell conduction, muscle cell contraction, active transport and the production of chemical substances. The bloodstream carries glucose into the liver where it is stored as a short term energy in a form of glycogen. Pancreas reacts by producing hormone insulin. Without insulin, the glucose cannot get into the body’s cells for use as energy. When glucose cannot get into the cells, blood glucose will rise. Too much glucose in the blood is called high blood glucose or diabetes.

Fructose
Fructose is simple sugar (monosaccharide) and is naturally present in fruits, root vegetables as well as honey. The best is to eat all natural whole food source and avoid food products containing fructose as sweetner, especially high fructose corn sirope. It contained in far too many products, so please always read the label. Watch out for GI (Glycemic Index).

Sucrose
Sucrose (disaccharide) is generally known as table sugar and is made up of one part of glucose and one part of fructose joined together by means of a chemical binding. Better to avoid all together.

Galactose
This is a simple sugar (monosaccharide) present in milk products.

Lactose
The sugar naturally present in milk. Lactose is composed of one part of galactose and one part of glucose.

Maltose
Maltose (disaccharide) comprising two units of glucose. Maltose is naturally present in molasses and mainly used in fermentation processes.

Syrups:

Corn syrup
Corn syrup is prepared with corn and glucose.

High fructose corn syrup
Most regular type of high fructose corn syrup (HFCS) comprises 55 per cent of fructose and 45 per cent of glucose.

All is connected…

Please copy and paste the article in the link:
http://www.lef.org/magazine/mag2014/feb2014_Suppress-Blood-Sugar-Without-Drugs_01.htm