Re: Probiotics in doubt?
Originally Posted by
AnnieS
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Another misleading photo statistic.
It's not in the least bit misleading. It shows the published amount of sugar, as written on the nutrition label of the product, simply displayed as teaspoonfuls where 1 teaspoonful = 4g. A simple pictorial representation that is easier for some to understand rather than lots of numbers.
Originally Posted by
AnnieS
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lactose has a lower GI than sucrose so again it's not comparable to look at different types of added sugar and make recommendations as if they are all the same.
We're not looking at added sugar but regardless it makes no difference. At a chemical level sugars are the same.
The basic "simple sugars" are as follows (with their chemical formulae):
Glucose - a Monosaccharide - C6H12O6
Fructose - a Monosaccharide - C6H12O6
Galactose - a Monosaccharide - C6H12O6
The formula means they have 6 Carbon atoms, 12 Hydrogen atoms and 6 Oxygen atoms). They differ only in the specific arrangement of those atoms.
Most fruits and Vegetables contain roughly the same mix of Glucose and Fructose.
The Glucose part is processed by the generation of insulin and is what affects your blood sugar levels. Hence Glucose is known as "Blood sugar".
The Fructose part is processed in your liver using enzymes so no insulin is involved there but it is this fructose element that is often stored away as fat if your body has no immediate need for the energy it provides.
Galactose enters the liver, where it is mainly converted to glucose anyway. Galactose ingestion results in lower blood glucose and insulin levels than glucose ingestion itself.
Now let's look at the other sugars of which there are:
Lactose - a Disaccharide - C12H22O11
Sucrose - a Disaccharide - C12H22O11
Maltose - a Disaccharide - C12H22O11
Disaccharide basically means these molecules have 2 sugars in them which is why the chemical formula is double that of the simple sugars. They break down as follows:
Lactose = glucose + galactose
Sucrose = glucose + fructose
Maltose = glucose + glucose
You can't get away from the fact that all of these sugars are basically the same thing. Their chemical formula shows that implicitly.