SUGARS & OUR FOOD
Sugar is conventionally used to describe monosaccharides and disaccharides such as sucrose, dextrose, glucose, galactose and fructose. It can be found naturally in foods or can be added to foods during processing.
Lactose is a naturally occurring sugar in milk and dairy products. It is a type of carbohydrate that when broken down is slowly absorbed by our body. Undigested lactose helps increase the absorption of minerals such as calcium, magnesium and zinc. Natural sugars in milk fuel our body and brain. In addition, lactose may also have beneficial effects on gut health and early immune development.
Fructose is a naturally occurring sugar commonly found in fruits, honey and root vegetables. It is absorbed directly into the bloodstream during digestion and has no impact on insulin production or blood glucose levels. Excessive fructose intake may increase the risk of metabolic syndrome and fatty liver disease.
Sucrose is the scientific name for table sugar. It is crystallised white sugar produced from natural sources like sugar cane or sugar beets. It is commonly added to processed foods and can be broken down by the body rapidly. As a result, consuming sucrose may cause spikes in insulin and blood sugar levels.
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