Ah, the sweet tooth. Many of us have it, and if we had to pick our poison, it would most likely be something sweet. But we all know the hard truth that it’s not wise to go overboard with sugar. However, it’s also important to keep in mind that not all sugars are created equal.
First, let us start with the many types of sugars that are more mainstream than others. Sugars such as granulated white sugar and brown sugar are mostly used to sweeten up drinks or while baking. But did you know that not all sugars are necessarily sweet? That’s how it creeps up on you! In fact there are so many different types of ingredients that most people are familiar with, but don’t realize that they are actually classified as sugars. Although there are many types of sugars, nutritionally they are very similar. They are made up of glucose, fructose and sucrose.
The factors that make these sugars different from each other are where they come from, their taste, and the way they are processed. White sugar is the most common type of sugar everyone is familiar with. It is the product of either sugarcane of beet and its color is removed during the refining process. Brown sugar is refined white sugar with molasses added to it. They are both from the same source but are processed differently which makes them different from each other. Corn syrup is also another type of sugar that is corn broken down into sugar during food processing before they are concentrated. However, to make it sweeter, it is processed even further which results in high fructose corn syrup.
According to several studies, white sugar can have many negative effects on our health. Although all sugars are similar nutritionally, the amount of processing they each go through can affect the nutrients of each sugar differently. Sugars that are less processed and refined (e.g., raw sugar, honey and molasses) have a much higher antioxidant capacity and can be slightly better for us. But at the end, sugar is still simply sugar in our bodies and it is always best to take it in absolute moderation in the form of that which is extracted from natural health foods.