added sugar, whats the difference?
ndj1979
Posts: 29,136 Member
Seeing a lot of people saying that "I eat fruit sugar" but stay away from "added sugar"....Curious as to the difference between fruit sugar and added sugar. Does this mean the sugar I "add" to my coffee is bad??? IMO all sugars are the same..I mean sugar is sugar....Do you really think your body says "oh, no that is added sugar store as fat" and then says "fruit sugar, this is good don't store as fat????? Trying to figure out the logic here....
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I'm gonna switch to only eating sugar from sugarbeets so I can start saying, "Oh, I only eat VEGETABLE sugar"
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Chemically speaking, what people men when they say 'sugar' is table sugar or sucrose. The sugar in fruit is fructose. Both are broken down by the body into glucose (another sugar). In England, you can get soda that is sweetened with glucose!
For what it is worth...0 -
what about sugar cane is that added?0
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I had a friend critique my homemade strawberry chia jam today (we were talking about our kid's packed school lunches), because I add sugar to it. She then proceeded to tell me her homemade jam is sugar free and then listed the ingredients, which included store bought bottled apple juice and honey :huh: I just smiled and did a mental face palm in my head :laugh:0
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I had a friend critique my homemade strawberry chia jam today (we were talking about our kid's packed school lunches), because I add sugar to it. She then proceeded to tell me her homemade jam is sugar free and then listed the ingredients, which included store bought bottled apple juice and honey :huh: I just smiled and did a mental face palm in my head :laugh:
bahahaha I had someone tell me in the threads that sugar is bad, but honey is fine...LOL0 -
When I started making smoothies I didn't know what I was doing. I would add agave syrup because I was too used to sweetened drinks. Now I know better, I just add fruit to it. I know fruit has sugar too but at least you get the fiber and other nutrients as well. My friends just have trouble watching me drink something the color of mud (and/or other things LOL) But I solved that problem too: stainless steel bottle.
I make chia jam too but my favorite flavor is blueberry/raspberry. Tastes good on top of yogurt too.0 -
what about sugar cane is that added?
Naturally occurring high levels of sucrose. I have no idea where you are trying to go with this...0 -
what about sugar cane is that added?
Naturally occurring high levels of sucrose. I have no idea where you are trying to go with this...
not sure I do either...just tired of "bad sugar" vs "good sugar" they are all sugar...0 -
When I started making smoothies I didn't know what I was doing. I would add agave syrup because I was too used to sweetened drinks. Now I know better, I just add fruit to it. I know fruit has sugar too but at least you get the fiber and other nutrients as well. My friends just have trouble watching me drink something the color of mud (and/or other things LOL) But I solved that problem too: stainless steel bottle.
I make chia jam too but my favorite flavor is blueberry/raspberry. Tastes good on top of yogurt too.
why not just drink metamusil and add sugar to it ...that would have fiber in it too, right?0 -
It's all sugar and it really doesn't matter when you look at it just that way. Your body sure doesn't care. There is no good sugar and bad sugar.
The reason, though, eating whole fruit is better is that it has more to offer nutritionally than, say, a candy bar. In the form of vitamins, fiber, etc. Sure, you get some sugar (probably less than some other sweets), but you also get the other good stuff. Not to mention fruit is usually mostly water 0 -
I guess you could, but that would probably be gross.0
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I had a friend critique my homemade strawberry chia jam today (we were talking about our kid's packed school lunches), because I add sugar to it. She then proceeded to tell me her homemade jam is sugar free and then listed the ingredients, which included store bought bottled apple juice and honey :huh: I just smiled and did a mental face palm in my head :laugh:
wow I just face palmed myself0 -
Metabolically speaking, your body does care. There are different forms of "sugars"- monosaccharides like glucose (the human body's preferred energy utilization form and a pillar of metabolic processes) and fructose, disaccharides like sucrose- a combo of glucose and fructose- and lactose... then there are other forms like dextrose- a glucose polymer (chain of glucose molecules linked together). High fructose corn syrup is a combo of fructose and glucose in varying percentage compositions (most frequently 55% fructose or 42% fructose in food processing). Each of these forms of sugar is processed slightly differently upon consumption. If considering identical covariates (presence of fiber, macros composition of intake and other confounding nutrients), glucose is most readily available and efficiently processed of the various forms of sugar. The other forms have to go through some sort of processing in order to be used for energy needs. <- This is why some bodybuilders insist on glucose or dextrose sugar intake post-workout so that the energy is immediately available to fuel anabolism (don't worry about this, it's mostly broscience with just enough actual science thrown in to make it somewhat sensible).
The reason that people are so gung-ho about fruit/veggie sugars: the presence of additional nutrients and factors (like soluble fiber) that retard the glucose response so that the effect on blood glucose (blood sugar spike) isn't as high or as rapid. The micronutrients and phytochemicals that contribute to the nutrient density as well as the fiber and water content that make fruits and vegetables less energy dense are also beneficial in promoting health.0 -
Metabolically speaking, your body does care. There are different forms of "sugars"- monosaccharides like glucose (the human body's preferred energy utilization form and a pillar of metabolic processes) and fructose, disaccharides like sucrose- a combo of glucose and fructose- and lactose... then there are other forms like dextrose- a glucose polymer (chain of glucose molecules linked together). High fructose corn syrup is a combo of fructose and glucose in varying percentage compositions (most frequently 55% fructose or 42% fructose in food processing). Each of these forms of sugar is processed slightly differently upon consumption. If considering identical covariates (presence of fiber, macros composition of intake and other confounding nutrients), glucose is most readily available and efficiently processed of the various forms of sugar. The other forms have to go through some sort of processing in order to be used for energy needs. <- This is why some bodybuilders insist on glucose or dextrose sugar intake post-workout so that the energy is immediately available to fuel anabolism (don't worry about this, it's mostly broscience with just enough actual science thrown in to make it somewhat sensible).
The reason that people are so gung-ho about fruit/veggie sugars: the presence of additional nutrients and factors (like soluble fiber) that retard the glucose response so that the effect on blood glucose (blood sugar spike) isn't as high or as rapid. The micronutrients and phytochemicals that contribute to the nutrient density as well as the fiber and water content that make fruits and vegetables less energy dense are also beneficial in promoting health.
I love it when you get all sciency on me Fit ...:)0 -
Sugar is sugar, but when eaten whole, fruit has fiber, which helps slow the absorption of said sugars ... I think this is the difference they are referring to ... Maybe?
ETA: Ah, the above explination is much better ... See, this is what happens when you hit "Reply" before reading the entire thread ...0 -
Does sugar really make a difference when it fits into your daily calories?0
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Metabolically speaking, your body does care. There are different forms of "sugars"- monosaccharides like glucose (the human body's preferred energy utilization form and a pillar of metabolic processes) and fructose, disaccharides like sucrose- a combo of glucose and fructose- and lactose... then there are other forms like dextrose- a glucose polymer (chain of glucose molecules linked together). High fructose corn syrup is a combo of fructose and glucose in varying percentage compositions (most frequently 55% fructose or 42% fructose in food processing). Each of these forms of sugar is processed slightly differently upon consumption. If considering identical covariates (presence of fiber, macros composition of intake and other confounding nutrients), glucose is most readily available and efficiently processed of the various forms of sugar. The other forms have to go through some sort of processing in order to be used for energy needs. <- This is why some bodybuilders insist on glucose or dextrose sugar intake post-workout so that the energy is immediately available to fuel anabolism (don't worry about this, it's mostly broscience with just enough actual science thrown in to make it somewhat sensible).
The reason that people are so gung-ho about fruit/veggie sugars: the presence of additional nutrients and factors (like soluble fiber) that retard the glucose response so that the effect on blood glucose (blood sugar spike) isn't as high or as rapid. The micronutrients and phytochemicals that contribute to the nutrient density as well as the fiber and water content that make fruits and vegetables less energy dense are also beneficial in promoting health.
Dextrose and glucose are the same thing FYI.0 -
Metabolically speaking, your body does care. There are different forms of "sugars"- monosaccharides like glucose (the human body's preferred energy utilization form and a pillar of metabolic processes) and fructose, disaccharides like sucrose- a combo of glucose and fructose- and lactose... then there are other forms like dextrose- a glucose polymer (chain of glucose molecules linked together). High fructose corn syrup is a combo of fructose and glucose in varying percentage compositions (most frequently 55% fructose or 42% fructose in food processing). Each of these forms of sugar is processed slightly differently upon consumption. If considering identical covariates (presence of fiber, macros composition of intake and other confounding nutrients), glucose is most readily available and efficiently processed of the various forms of sugar. The other forms have to go through some sort of processing in order to be used for energy needs. <- This is why some bodybuilders insist on glucose or dextrose sugar intake post-workout so that the energy is immediately available to fuel anabolism (don't worry about this, it's mostly broscience with just enough actual science thrown in to make it somewhat sensible).
The reason that people are so gung-ho about fruit/veggie sugars: the presence of additional nutrients and factors (like soluble fiber) that retard the glucose response so that the effect on blood glucose (blood sugar spike) isn't as high or as rapid. The micronutrients and phytochemicals that contribute to the nutrient density as well as the fiber and water content that make fruits and vegetables less energy dense are also beneficial in promoting health.
I just got a mega scienceboner0 -
Seeing a lot of people saying that "I eat fruit sugar" but stay away from "added sugar"....Curious as to the difference between fruit sugar and added sugar. Does this mean the sugar I "add" to my coffee is bad??? IMO all sugars are the same..I mean sugar is sugar....Do you really think your body says "oh, no that is added sugar store as fat" and then says "fruit sugar, this is good don't store as fat????? Trying to figure out the logic here....
For me, the difference between added sugar and natural sugar (fruit, vegetables) is how my body reacts to it. I can eat fruit and vegetables all day and feel great, but I eat too much processed foods with sugar (cakes, cookies, etc), I soar then crash and feel horrible. In the past when I binged on sweets, it was so bad that I felt like I had a hangover the next day.0 -
It's all sugar and it really doesn't matter when you look at it just that way. Your body sure doesn't care. There is no good sugar and bad sugar.
I see where you are coming from, but if you are diabetic, hypoglycemic, or you have sugar sensitivities, your body does care. Many diabetics can have limited fruit, but cannot have candies, cakes, cookies, because it will throw their sugar over the top.
Being ensitive to added sugar, my body sure cares.
(see my post above). 0 -
People on the MFP forums usually say not to worry too much about sugar intake from fruits and natural sources because no one should get discouraged from making healthy choices, such as eating fruit, because they're scared of sugar. Added sugar is worse because it provides no nutritional benefits, just sugar.0
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Does sugar really make a difference when it fits into your daily calories?
no...0 -
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I'm gonna switch to only eating sugar from sugarbeets so I can start saying, "Oh, I only eat VEGETABLE sugar"
What do we call sugar cane then ? It's a grass I think - so also a vegetable ??0 -
I try to stay away from added sugars in things just to limit the sugar intake overall. Meaning, if the sugar isn't normally present in the food (such as fruit, dairy, etc) then I limit myself on those foods. I go out of my way to find Spaghetti sauce that doesn't have added sugars, ditto for sausages, things like that. (If anyone's curious, the only commercial brand of spaghetti sauce that doesn't have added sugar that I've found is Classico's Spicy Red Pepper sauce. There may be others but that's the only one I've found so far.)
That's not to say that I don't enjoy the occasional Cadbury Creme egg or bowl of ice cream or whatnot, but in daily life I try to really limit the amount of sugar that gets added to my foods, and yes that includes honey and maple syrup and whatnot.0 -
I try to stay away from added sugars in things just to limit the sugar intake overall. Meaning, if the sugar isn't normally present in the food (such as fruit, dairy, etc) then I limit myself on those foods.
Exactly, same here. I'm not about to swear off all sugar, that would be totally unrealisitc. But I do attempt to limit it when I can and this is one way, 'no added sugars' just means I'm taking in less than the regular stuff. Enjoying it in moderation, etc.0 -
I couldn't have said it better. Our bodies react differently to processed sugars and sugars that are naturally occurring. Eating an apple is way different then eating a tablespoon of sugar. The glucose response level is way different....!!! 0
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It's all sugar and it really doesn't matter when you look at it just that way. Your body sure doesn't care. There is no good sugar and bad sugar.
I see where you are coming from, but if you are diabetic, hypoglycemic, or you have sugar sensitivities, your body does care. Many diabetics can have limited fruit, but cannot have candies, cakes, cookies, because it will throw their sugar over the top.
Being ensitive to added sugar, my body sure cares. (see my post above).
I think ndj should have put a disclaimer. For non diabetics/insulin resistant. Because it didn't even take one page for it to show up.
oh crap I forgot the disclaimer....*smacks forehead*
I am referring to people that do not have an underlying medical issue...0 -
I couldn't have said it better. Our bodies react differently to processed sugars and sugars that are naturally occurring. Eating an apple is way different then eating a tablespoon of sugar. The glucose response level is way different....!!!
disagrees....but please explain your position..0 -
I had a friend critique my homemade strawberry chia jam today (we were talking about our kid's packed school lunches), because I add sugar to it. She then proceeded to tell me her homemade jam is sugar free and then listed the ingredients, which included store bought bottled apple juice and honey :huh: I just smiled and did a mental face palm in my head :laugh:
bahahaha I had someone tell me in the threads that sugar is bad, but honey is fine...LOL
I always 'convince' myself the same thing
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