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Sugars are simple carbohydrates. They can be obtained from natural sources like honey, sugarcane, or corn. The human body does not need sugar because of the glucose in the body from breaking down other carbs.

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A majority of all sugar is made by boiling down sugar cane juice and making it into a dry form such as granulated or powdered sugar. To make a brown sugar molasses is added in.

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Sucrose is a combination of the glucose and fructose molecules, often found in maple syrup, refined sugars, and confectioners sugar. When digested by your body it is half glucose and half frucose.

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Glucose is the molecule that all carbohydrates we consume are broken down into by your body. It's found in honey and is in a pure form in glucose syrup.

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Fructose is found naturally in fruits, honey, and some vegetables. It is also typically a component in table sugar. If it is in something as added sugar it would typically be found in jams, inverted sugar syrups, and high-fructose corn syrup.

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There are 5 different sugar substitutes. Saccharin is 300 times sweeter than sucrose, and is considered safe to humans. Aspartame is 160-200 times sweeter than sucrose and is know to be a cause for headaches. Sucralose is 600 times sweeter than sucrose, does not affect blood sugar and has no drawbacks. Sorbitol is 0.6 times sweeter than sucrose, is slowly absorbed and doesn't cause blood sugar spikes. Stevia is 250 times sweeter than sucrose, comes from a plant, and has a bitter aftertaste.

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There are a few compounds that are many times sweeter than sucrose. Some are natural and some are made in a lab. They have little to no calories or effect on blood sugar. can affect blood sugar and the risk of obesity and diabetes.

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Since ancient times people have been relying on sugar as a part of their diets starting just as honey. Then as humans civilized and had more time sugarcane began to be farmed and consumed but still considered a luxury to have. When the industrial revolution came around sugar soon became commonplace and almost- a human need. As of now sugar consumption in the US alone is skyrocketing and only continuing to grow now at 70 KG of sugar consumed per person in a year.

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For our body to function to the best of its ability, the level of glucose has to be in a certain range. If the levels are too high, the pancreas releases insulin. If the levels are too low the liver converts glycogen into glucose. When eating sugars your body struggles to keep up, causing your blood sugar to rise and drop, this could eventually cause type 2 diabetes.

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To have an accurate idea of how food affects blood sugar levels, scientists use two different measures. these measures are glycemic index and glycemic load. GI is a measure of how quickly it raises your blood sugar level. GI doesn't tell you the amount of carbohydrates and gives no indication of how high your blood sugar is. GL gives a more accurate picture by taking into account both the GI and the number of carbohydrates in a serving. GL of 10 or less is low and 20 or more is high.

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"How Food Works" May, 2017