Category: Dietary sugars

Fructose, often called "fruit sugar," is a common and natural part of many diets, but its metabolic effects are fundamentally different from other sugars. This simple monosaccharide is found in honey, fruits, and vegetables, but excessive intake, especially from added sugars like high-fructose corn syrup, can have profound effects on the body's metabolism and overall health.

With Americans consuming over 100 pounds of it annually, sucrose is by far the most common dietary disaccharide in the US. Also known as table sugar, this compound is a major source of added sugars in processed foods and beverages, far outweighing the intake of other disaccharides like lactose and maltose.

Maltose is a disaccharide, or "malt sugar," formed from two linked glucose units and is a common ingredient in many processed foods and beverages. Understanding what is the nutritional value of maltose is key to making informed dietary decisions, especially since its effects on blood sugar are significant.

Globally, over 185 million tonnes of sugar were produced in 2017, primarily sourced from sugarcane and sugar beets. This intensive production leads many to ask: what is sucrose mostly found in? While highly concentrated in these crops, sucrose is also a natural component of many other plants and is heavily utilized in processed goods.

Galactose is a simple sugar naturally found in milk and dairy products, but its health implications depend heavily on an individual's metabolic capacity. While it serves as a critical component for building complex molecules and providing energy for most people, the same substance can be life-threatening for individuals with a genetic metabolic disorder called galactosemia. Understanding this dual nature is key to addressing the question: is galactose good or bad?