Connie Bennett, C.H.H.C. with Stephen T. Sinatra, M.D.
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 But honey is even more concentrated than table sugar. It has 5 grams of sugar per teaspoon versus 4 grams of sugar per teaspoon for sucrose or table sugar. Some studies even have shown that honey raises your glucose levels higher than table sugar and suppresses your white blood cell count more."
7. SUCROSE (SUGAR) IS NATURAL.
NOT SO. This oft-cited assertion strikes me as baffling. In its natural state, sugar would be inside a 10-to-20-foot cane stalk or in a beet in the ground. Natural means you can pick it off a tree or bush or dig out the root. |
David W. Grotto, RD, LDN
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 PREPARATION AND SERVING SUGGESTIONS:
• In recipes, use about twenty-five percent less of this nectar than of table sugar. Three-quarter cup of agave nectar should equal 1 cup of table sugar. For most recipes this rule works well.
• Reduce your oven temperature by 25 degrees.
• When substituting this sweetener in recipes, reduce your liquid slightly, sometimes as much as one-third less.
• Agave nectar can be combined with artificial sweeteners to lessen their aftertaste.
• It can be used as a substitute for honey or sugar in baking. |
Connie Bennett, C.H.H.C. with Stephen T. Sinatra, M.D.
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| It has 5 grams of sugar per teaspoon versus 4 grams of sugar per teaspoon for sucrose or table sugar. Some studies even have shown that honey raises your glucose levels higher than table sugar and suppresses your white blood cell count more."
7. SUCROSE (SUGAR) IS NATURAL.
NOT SO. This oft-cited assertion strikes me as baffling. In its natural state, sugar would be inside a 10-to-20-foot cane stalk or in a beet in the ground. Natural means you can pick it off a tree or bush or dig out the root. |
Bottom Line Health
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| You might expect table sugar and honey to have the highest glycemic indices. In fact, each has a glycemic index that is approximately the same as white or whole-wheat bread.
Explanation: Honey and table sugar break down into fructose as well as glucose. Fructose is converted into glucose very slowly.
Women Lower Diabetes Risk with Coffee
Mark A. Pereira, PhD, associate professor of epidemiology and community health, University of Minnesota, Minneapolis.
Rob van Dam, PhD, research scientist, Harvard School of Public Health, Boston.
Archives of Internal Medicine. |
Dr. Steven R. Gundry
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 Unfortunately, once finely ground and processed, grains can be rapidly digested and assimilated into the bloodstream as sugar-and do so at least as quickly if not more so than table sugar. This phenomenon has prompted a host of glycemic index and glycemic load tables, which quantify how fast a certain food enters the bloodstream relative to a sip of sugar water or a piece of white bread. Just as eating lots of ripe fruit floods your body with sugar, so do refined grains, meaning that they also activate what I have termed the "Store Fat for Winter" genetic program. Dr. |
Connie Bennett, C.H.H.C. with Stephen T. Sinatra, M.D.
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| Some studies even have shown that honey raises your glucose levels higher than table sugar and suppresses your white blood cell count more."
7. SUCROSE (SUGAR) IS NATURAL.
NOT SO. This oft-cited assertion strikes me as baffling. In its natural state, sugar would be inside a 10-to-20-foot cane stalk or in a beet in the ground. Natural means you can pick it off a tree or bush or dig out the root.
"White, commercial sugar is highly refined and chemically altered from its origins as cane stalks or sugar beets," explains experienced food and beverage formulator Russ Bianchi. |
| Even though raw sugar and maple syrup may have different flavors, people have to understand that their nutritional value is no different from that of plain table sugar."
In fact, as Dr. Nancy Appleton, author of Lick the Sugar Habit, further explains, "Raw sugar, maple syrup, brown rice syrup, and barley malt are all metabolized by our bodies like sucrose, raising our blood sugar levels rapidly, upsetting mineral relationships and suppressing the immune system." Furthermore, the sugar content is high in these sweeteners. |
| It's unfortunate that some consumers have been distracted by false concerns about HFCS and lost sight of the fact that we're consuming far too much sugar in the form of both HFCS and table sugar (sucrose). We should be consuming a lot less of both."
But those familiar with the corn refining process heatedly disagree and claim that arguments such as those cited above are based on inaccurate information. "To argue that corn-derived fructose is metabolized the same as sucrose is medically and scientifically flawed," maintains Russ Bianchi, CEO of Adept Solutions, a global food formulation firm. |
| The ADA also contended that "research studies show that, gram for gram, sugars, like table sugar, do not raise blood glucose any more quickly than do other carbohydrates, like potatoes, rice, or pasta. |
David W. Grotto, RD, LDN
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| Even better, because fructose is sweeter than table sugar, less is needed in your recipes. Agave also contains a complex form of fructose called inulin. A type of friendly bacteria called bifidobacteria digests inulin to produce short-chain fatty acids that have been shown to fight colon cancer. Agave also contains sapogenins, which have anti-inflammatory and anticancer properties.
Home Remedies
Mexican folklore has revered agave and considered it sacred for its ability to purify the body and soul. |
Steven V. Joyal
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 Compared with glucose, which has a GI value of 100, the GI of fructose is very low at 20, while sucrose (simple table sugar) has a moderately low GI value of about 55. But what most people don't know is that fructose is easily glycated. This critical fact makes high levels of fructose consumption a worrisome problem for anyone who is already on the fast track toward diabetes.
Common sense tells you that choosing chocolate cake with frosting and a candy bar as the cornerstone of your nutrition plan because these two foods have a low GI ranking isn't a great idea. |
Lester A. Mitscher and Victoria Toews
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 Though the bacteria in your mouth thrive on all types of sugar, they seem to grow best on a diet of sucrose, ordinary white table sugar. The prevalence and severity of dental cavities took a sharp upward swing in the middle of the nineteenth century, corresponding to a rapid rise in the consumption of sugar. Moreover, a higher rate of cavities appears suddenly in countries that change from diets traditionally low in sugar to a Western diet high in sugar. In a comparison of ninety countries, the amount of sugar in the diet was found to account for 28 percent of the causes of dental cavities. |
Ray D. Strand
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 Did you know white bread, white flour, pasta, rice, and potatoes release their sugars into the bloodstream even faster than table sugar? It's true. This is why such foods are called high-glycemic.
On the other hand foods such as green beans, brussels sprouts, tomatoes, apples, and oranges release their sugars into the bloodstream much more slowly and are therefore considered low-glycemic foods.
Our nation tends to eat far too many high-glycemic foods, which in turn causes blood sugars to rise very rapidly and stimulates the release of insulin. When our blood sugar drops, we feel hungry. |
Michael Pollan
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 Sucrose, or table sugar, is a disaccharide consisting of a molecule of glucose joined to a molecule of fructose. merit changes. For us, the first big change came ten thousand years ago with the advent of agriculture. (And it devastated our health, leading to a panoply of deficiencies and infectious diseases that we've only managed to get under control in the last century or so.) The biggest change in our food environment since then? The advent of the modern diet. |
Dr. Edward F. Group III, DC, ND, DACBN
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| Sucralose is about 600 times sweeter than sucrose (refined table sugar) but it can range from 320 to 1,000 times sweeter depending on the food or beverage containing it. Sucralose is produced by chlorinating sucrose. This involves chemically changing the structure of the sugar molecules by substituting three chlorine atoms for three hydroxyl groups. The changes caused by chlorination raise a big red flag in my opinion. Chlorine is a known carcinogen, so why is the FDA allowing something toxic to be included in our food and beverages?
165 r. |
Mike Adams, the Health Ranger
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 Watch out for use of the following:
High fructose corn syrup (a refined sweetener linked to diabetes and obesity)
Sugar (refined table sugar)
Sucrose (also a refined sugar)
Sodium benzoate (a dangerous chemical preservative)
Apple juice (a filler juice and natural sweetener)
Grape juice (also used as a filler juice, better than sugars but still cheaper than superfruit juices
#7: How do I shop for a superfruit juice product?
Here's some quick advice:
Top choice: 100% pure superfruit juice, made from fresh fruits (not from concentrate), packaged in glass. |
David W. Grotto, RD, LDN
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| Three-quarter cup of agave nectar should equal 1 cup of table sugar. For most recipes this rule works well.
• Reduce your oven temperature by 25 degrees.
• When substituting this sweetener in recipes, reduce your liquid slightly, sometimes as much as one-third less.
• Agave nectar can be combined with artificial sweeteners to lessen their aftertaste.
• It can be used as a substitute for honey or sugar in baking. |
Jack Challem
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 Consumption of sucrose (ordinary white table sugar) decreased from about 84 to 62 pounds, while that of corn sugars increased from about 35 pounds to a little more than 78 pounds per year. Most of that increase pertained to high-fructose corn syrup, which jumped from 19 pounds to almost 60 pounds per person annually. That's more than 300 percent!
Until the use of high-fructose corn syrup became widespread, sucrose was the most common sweetener used in prepared foods and beverages, including soft drinks and pastries. |
| Your body makes glucose by breaking down other types of sugar (such as table sugar), carbohydrates (such as pasta), and protein (such as meat and fish). Fats can serve as an alternate fuel source for most organs.
In nature, sugars and starches are almost always intertwined with fiber, the indigestible part of plants. The fiber in most vegetables and fruits and some whole grains slows the digestion of starches and sugars, leading to a gradual increase in blood sugar. This slow rise in blood sugar, followed by a moderate increase in insulin, is normal and healthy. |
Ann M. Coulston and Carol J. Boushey
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 For many years, it was felt that refined sucrose (i.e., table sugar) should be eliminated from the diets of people with diabetes despite the lack of convincing scientific data. Now clinical studies indicate that the amount of sucrose typically found in the American diet does not have an adverse effect on blood glucose control [61, 62]. Current dietary recommendations from the American Diabetes Association conclude that sucrose and sucrose-containing foods do not need to be restricted because of concern for aggravating hyperglycemia. |
Jonny Bowden, Ph.D., C.N.S.
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 The natural sugars of aloe should never be confused with sucrose—common table sugar. The sugars in glyconutrients are not sweet to the taste nor do they elicit a blood glucose or insulin rush. In fact, entire books have been written about the healing and medicinal properties of "glyconutrients" (see, for example, Sugars That Heal by Emil Mondoa, M.D.).
Recently, another compound in aloe was discovered; a substance called aloeride, which contains the essential sugars glucose, galactose, and mannose, as well as another sugar called arabinose. |
Brenda Watson and Leonard Smith
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 Sugars to eliminate include table sugar, honey, molasses, maple syrup, and other concentrated sweeteners. A moderate amount of the herb stevia may be used as a sweetener when needed. All sodas, diet and regular, should be strictly avoided.
Other foods to avoid are those containing partially hydrogenated vegetable oil. This man-made oil is found in commercial peanut butter, margarine, and most baked goods. Most supermarket oils are refined (unless kept in a special "health food" section) and not so labeled. Make sure the oil you use is labeled "unrefined" or "expeller pressed. |
by Michael Murray, N.D. and Joseph Pizzorno, N.D.
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| Given its less expensive price tag than the more refined table sugar's, molasses was the most used sweetener of the time.
Two historical events have been defining moments in the timeline of the human-molasses relationship. In 1733, the English attempted to tax early colonists to dissuade them from entering business relationships with West Indian people not under the king's control. The molasses tax was a spark in the embers that became the Revolutionary War. |
Ray Strand, M.D.
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 Surprising to many, wheat and white bread actually have a very high glycemic index (even higher than that of table sugar) because of their physical structure. The fine particle size and the exploded structure the leavening action of the yeast causes makes the surface of wheat starch extremely accessible to digestive enzymes. These foods are actually worse for our bodies than table sugar because of how quickly their absorption raises blood sugar. Rice cakes, one of our favorite diet foods, have one of the highest glycemic indexes of any food. |
by Michael Murray, N.D. and Joseph Pizzorno, N.D.
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| This sweetener is actually made from table sugar, sucrose, with newly attached chlorine molecules. Sucralose is six hundred times sweeter than sucrose and, unlike aspartame, does not break down when heated.
Although sucralose appears safer than either aspartame or saccharin, our top choice for a noncalorie sweetener is stevia, a natural sweetener extracted from the Stevia rebaudiana plant.
Stevia contains a molecule known as stevio-side that is three hundred times sweeter than sugar and has an excellent safety profile. Stevia is used around the world for its incredible sweetening properties. |
Mike Adams
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 In a petition filed in September 1982, the American Hoechst Corporation asked for approval to make this nonnutritive sweetener, which is two hundred times sweeter than table sugar, for use in chewing gum, dry beverage mixes, confections, canned fruit, gelatins, puddings, custards, and as a tabletop sweetener. The petition, including fifteen volumes of research studies, said the sweetener is not metabolized and would not add calories to the diet. |
Ray Strand, M.D.
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| The medical community believes that the more simple the sugar (for example, table sugar, candy, or soda pop) one consumes, the faster the sugar is absorbed into the bloodstream and the quicker one's blood sugar rises. A new concept is now being studied, which is called the glycemic index. The glycemic index—or how fast our bodies absorb a particular carbohydrate—is determined by studying each individual carbohydrate. Few of us realize that highly processed carbohydrates such as white bread, white flour, rice, and potatoes actually release their sugars faster than table sugar. |
David Wolfe
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 Natural sugars are also drugs when taken excessively. Refined and hybrid fruit and vegetable sugars slip past the liver like a slipping gear. The liver tries to recognize the sugar, but for the most part, it is unidentifiable and slippage occurs as unprocessed sugar enters the blood rapidly, causing a "high," - or sugar rush - which has been described by many people addicted to refined sugar or even by people hooked on fruit or carrot juice.
Obviously, refined and processed sugars should be released from the diet But even amongst certain raw foods, there are some sugars that should be avoided. |
Mike Adams, the Health Ranger
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 Of course, you can't compare your product with traditional brand-name chocolate milk, which is made with basically table sugar and a little bit of cocoa. Your product gives the nutrition of all of those fruits and vegetables and some of the superfood grasses as well, correct?
Burt: It does, and there are so many great things about getting all of these different colors. We actually did a test. We tested the antioxidant level on it, and we found out that one serving, or one scoop, is equivalent to approximately three servings of fruits and vegetables. |
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