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GETTING TO KNOW SUGARS
All of the following are sugars:
Single sugars - these are made up of one molecule.
Glucose
Galactose
Fructose (fruit sugar)
Double sugars - these are made up of two molecules
Sucrose (white sugar) - made up of fructose and glucose
Lactose (milk sugar) - made up of glucose and galactose
Maltose - made up of two glucose molecules
SUGARS USED IN FOODS
These sugars often appear on food ingredient lists:
Glucose
Fructose
Lactose
Maltose
Sucrose (white sugar)
Corn syrup
Brown sugar
Honey
Glucose (Dextrose, Grape Sugar, or Corn Sugar). Somewhat less sweet than cane sugar and is soluble in hot or cold water. It is found in sweet fruits such as grapes, berries, and oranges and in some vegetables such as sweet corn and carrots. It is prepared commercially as corn syrup.
Fructose (Fruit Sugar). Highly soluble. It is much sweeter than cane sugar and is found in honey, ripe fruits, and some vegetables.
Sucrose The table sugar with which we are familiar and is found in cane or beet sugar, brown sugar, molasses, and maple sugar. Many fruits and some vegetables contain small amounts of sucrose.
Lactose (Milk Sugar). Produced by mammals and is the only carbohydrate of animal origin of significance in the diet. It is about one sixth as sweet as sucrose and dissolves poorly in cold water. The concentration of lactose in milk varies from 2 to 8 per cent, depending upon the species of animal.
Maltose (Malt Sugar). Does not occur to any appreciable extent in foods. Maltose is produced in the malting and fermentation of grains and is present in beer and malted breakfast cereals, it is also used as a source of carbohydrates for some infant formulas.
READ YOUR LABELS CLOSELY
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Started Atkin's - January 9th/04
279.5/190.75/175.0
88.75 lbs down
first goal - 205lbs - April 2/09
Onederland hit..April 23/09
second goal - 193lbs
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