Sugar info

There are many kinds of sugars. Table sugar is the common name for sucrose, which is made of equal parts fructose and glucose. Fructose is indeed named after the Latin word for fruit, but most fruit has a combination of sucrose, fructose, and glucose. "High fructose corn syrup" is corn syruap chemically modified to split the sucrose that is normally in it into fructose and glucose. Sugar cane and sugar beets are bascially pure sucrose.

The significance of all this to pullers appears to be that it is the *glucose* that is bad. Since sucrose contains glucose, it is bad, too. About the only thing that appears to be acceptable (too much of it is bad, too) is pure fructose, the kind you can get in the dietetic section of supermarkets.

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Some sugar makeups for those of you interested in the JK diet. I found this at my local health food store (Whole Foods Markets :>) in a pamphlet about sweeteners. A lot of these sugars, for those of you who have never heard of them are found in foods you might find at the health food store- for people who are trying to stay away from refined sugar, these are substitutes. However, as you can see, many still are hidden dangers if you follow the JK diet.

SUGAR PROFILES (the makeup of the sugar that is in them):

Honey (82% sugars) is made up of 50% fructose, 40% glucose, 10% other

Maple syrup- the real stuff- (67% sugars) is made up of 98%+ sucrose

Molasses (50-70% sugars) is made up of 95%+ sucrose

Rice syrup (35-50% sugars) is made up of 40-80% maltose, 20-60%
glucose

Barley syrup (60% sugars) is made up of 70% maltose, 25% glucose, 5%
other

Date sugar (65% sugars) is made up of 95%+ sucrose

Sucanat/Muscovado/Florida Crystals (these are semi-/unrefined sugars)
(97% sugars) is made up 95%+ sucrose

Fruit Juice Concentrate (70%) - 50% fructose, 25% glucose, 25%
sucrose.

Info supplied by Sara  (thanks!)

More info:

Invert sugar syrup is just regular sugar, but processed to break down
the regular sugar (sucrose, which is glucose bonded to fructose) into
its two parts: glucose and fructose. They do this because this form
of sugar holds moisture better, but the glucose gets in the blood
stream faster. Dextrose is yet another name for glucose. In
addition, when fruit is dried, you get more fruit sugars in each bite
than you do with whole fruit; glucose is again found freely in most
fruits, as is sucrose.