[Sca-cooks] Sugar problems
t.d.decker at worldnet.att.net
Wed Aug 2 05:44:32 PDT 2006
Sucrose is "plain sugar." There is no chemical difference between cane
sugar and beet sugar, both are sucrose. There may be differences in the
trace elements from the processing, but they should have no effect on blood
sugar levels. It is a disaccharide and breaks down into glucose and
fructose from enzymatic action in digestion.
Corn syrup is produced from cornstarch. High fructose corn syrup (which is
a common sweetner) is roughly equivalent to sucrose and according to the
USDA there is no appreciable metabolic difference between HFCS and sucrose.
The key point with corn syrup is a mix of fructose and glucose that does not
need to be broken down by enzymes before being used by the body. That
should translate to faster metabolizaton.
Honey contains a number of different sugars, but the basic fructose/glucose
ratio is roughly equivalent to HFCS. In general, the metabolic effects will
be similar between honey and HFCS.
As I understand it, fructose gives a sweeter taste with less actual sugar
and maltose (or some derivative) digests slower and causes less of a sugar
rush. I haven't investigated the claims, so I may be wrong.
> Pulling from vague memory, Sugar beet is better then corn syrup. Sugar
> is better then sugar beet and fructose is better then sugar cane.
> about the speed of change in the blood sugar level. I think honey has been
> equated of the same level as fructose.
> -----Original Message-----
> sucrose (isn't sucrose or fructose better for diabetics than plain
More information about the Sca-cooks