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November 15, 2012

It’s Still Sugar: Don’t Be Fooled By The Many Names Of Sugar

It's Still Sugar: Don't Be Fooled By The Many Names Of SugarThere are many names of sugar. Sugar was once referred to as “crack” in France a few centuries back. It really is an addictive substance. We’ve discussed in the past how sugar leads to elevation in insulin levels and inflammation increasing the risk of diabetes, obesity, cancer, heart disease, stroke, and more. But, the ill effects of sugar go well beyond that.

Sugar affects our neurotransmitters and hormone levels. Sugar is a powerful mood modifier. Sugar triggers a surge of neurotransmitters like serotonin and endorphins giving us that “sugar high”. But, after repeated bouts of sugar intake we become depleted in these neurotransmitters. Likewise, sugar place a tremendous stress on the adrenal glands that make cortisol and some of our sex hormones especially in women. Over time the adrenals become exhausted and with it so do we.

Sugar is the primary fuel that feeds cancers of all types.

The Many Names of Sugar

All of the following are the names that sugar hides behind.  You can think of them as sugar’s aliases. Don’t be fooled. Read food labels carefully and avoid foods that contains these sweeteners as much as possible so you can minimize your risk of hypertension, diabetes, obesity, heart disease, cancer, and stroke.

Agave nectar                                                 Ethyl maltol                                                  Raw sugar

Barley malt syrup                                        Fructose                                                       Refiner’s sugar

Barley malt                                                    Fruit juice (and concentrate)                  Rice syrup

Beet sugar                                                      Glucose                                                        Saccharose

Brown sugar                                                  Golden sugar                                               Sorbitol

Buttered syrup                                              Golden syrup                                               Sorghum (syrup)

Cane juice                                                      Grape sugar                                                 Sucrose

Cane juice crystals                                       High fructose corn syrup                         Sugar

Caramel                                                          Honey                                                            Syrup

Carob syrup                                                   Invert sugar                                                 Treacle

Confectioner’s sugar                                   Lactose                                                        Turbinado sugar

Corn sweetener                                            Maltodextrin                                                 Xylose

Corn syrup                                                     Malt syrup                                                     Yellow sugar

Date sugar                                                     Maltose

Dehydrated cane juice                                Mannitol

Dextrose                                                         Maple syrup

Diastatic malt                                                Molasses

Also, be careful eating any food that contains 16 grams or more of total carbohydrate per serving.  Avoid eating carbs alone. Pair them with a protein/fat source, which will delay absorption of the carbohydrate blunting the rise in blood sugar and insulin.  Vinegar with a meal (teaspoon or two) also blunts the rise in blood sugar and insulin. Eat two or three small snacks between meals. This will give your body a nice stream of energy throughout the day.

Remember to read the fine print on the food label. Know the names of sugar.

See related articles.

Sugar: Busted

Sweeteners: To Sweeten or Not Sweeten

How High Blood Sugar Causes Vascular Disease

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Dr. Joe Jacko


Dr. Joe is board certified in internal medicine and sports medicine with additional training in hormone replacement therapy and regenerative medicine. He has trained or practiced at leading institutions including the Hughston Clinic, Cooper Clinic, Steadman-Hawkins Clinic of the Carolinas, and Cenegenics. He currently practices in Columbus, Ohio. Read more about Dr. Joe Jacko

    1. Alan,

      Splenda is made up of dextrose and maltodextrin. It was actually initially developed as pesticide/insecticide and works great on ant hills. It contains chlorine. Splenda is 600 times sweeter than sugar. Artifical sweetners, though they contain no calories, can trigger an insulin response as the taste of sweetness is a stimulant for insulin release in some individuals. This can cause blood sugar to crash and stimulate more hunger and eating. Plus excess insulin makes us fat. I typically recommend staying away from Splenda and recommend natural sweeteners. Acceptable ones include honey, agave nectar (the real stuff) or molasses all in small amounts. Hope that helps. Joe

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