Table sugar, the form of sugar individuals generally spoon into their tea or coffee or use when making, say, cakes and puddings, is comprised of sucrose. Sucrose is technically termed a 'disaccharide', a term used to describe sugars which are comprised of two individual sugar molecules joined together. Those two sugars, in the case of sucrose, are glucose and fructose, and when sucrose it is digested down to its constituent sugars prior to absorption into the bloodstream.
The glucose in sucrose undoubtedly contributes to the glycaemic load of the diet, and the more sugar someone eats, the greater the rise in blood sugar levels. More glucose in the bloodstream means more insulin, of course, which as we know can contribute to health issues such as insulin resistance, Type 2 diabetes, heart disease and, of course, weight gain.
In contrast to glucose, fructose has traditionally enjoyed a healthy reputation, mainly on the basis that it does not raise blood sugar levels. Fructose is also the predominant sugar in many fruits - something which tends to bestow it with an image of healthiness....read more>>>....
