on This Important Topic
It is easy to become confused by the various sugars and
sweeteners. So here is a basic overview:

Dextrose, fructose, and glucose are all monosaccharides ,
known as simple sugars. The primary difference between
them is how your body metabolizes them. Glucose and
dextrose are essentially the same sugar. However, food
manufacturers usually use the term "dextrose" in their
ingredient list.

The simple sugars can combine to form more complex
sugars, like the disaccharide sucrose (table sugar), which
is half glucose and half fructose.
High fructose corn syrup (HFCS) is 55 percent fructose and
45 percent glucose.

Ethanol (drinking alcohol) is not a sugar, although beer and
wine contain residual sugars and starches, in addition to
alcohol.
Sugar alcohols like xylitol, glycerol, sorbitol, maltitol,
mannitol, and erythritol are neither sugars nor alcohols but
are becoming increasingly popular as sweeteners. They are incompletely absorbed from your small intestine, for the most part, so they provide fewer calories than sugar but
often cause problems with bloating, diarrhea, and
flatulence.

Sucralose (Splenda) is NOT a sugar, despite its sugar-like
name and deceptive marketing slogan, "made from sugar."
It's a chlorinated artificial sweetener in line with aspartame
and saccharin, with detrimental health effects to match.
Agave syrup, falsely advertised as "natural," is typically
HIGHLY processed and is usually 80 percent fructose. The
end product does not even remotely resemble the original
agave plant.

Honey is about 53 percent fructose , but is completely
natural in its raw form and has many health benefits when
used in moderation, including as many antioxidants as
spinach.

Stevia is a highly sweet herb derived from the leaf of the
South American stevia plant, which is completely safe (in its natural form). Lo han (or luohanguo) is another natural
sweetener, but derived from a fruit.

An eye opener. Thank you.

elomepee:
An eye opener. Thank you.

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