With Halloween upon us, open season for sugar consumption begins. Though we’re free to eat whatever we want, it turns out that a steady diet of added sugars can have a devastating impact on health and wellness. The first step is always just to recognize how much sugar you’re consuming and one of the easiest ways to do this to to study food labels.

Sugar, by any other name… Sugar (in one form or another) is added to more food products than you can imagine. There are also a large number of “variants” of sugar – depending on the kind of processing that has occurred. Here is a list to get you started in identifying sugars. I’m sure you can come up with many more names for sugar:

Acesulfame-k

Apple Juice concentrate Aspartame

Baker’s sugar

Brown sugar

Corn syrup

Cyclamate

Demerara Sugar

Dextrose

Erythritol

Evaporated Cane Juice

Free Flowing Brown Sugars

Fructose

Galactose

Glucose

Grape Juice Concentrate

High Fructose Corn Syrup

High Maltose Corn syrup

Hydrogenated Starch Hydrolysate (HSH)

Honey

Invert Sugar

Isomalt

Lactitol

Lactose

Malt

Malittol

Maltodextrin

Mannitol

Maltose

Monatin

Maple syrup

Molasses

Muscovado or Barbados Sugar

Oligofructose

Orange Juice concentrate

Polydextrose

Panocha

Powdered or confectioner’s Rebiana/ Stevia

Rice Syrup

Saccharin

Sortbitol

Sucralose

Sucrose

Sugar (granulated)

Tagatose

Thaumatin

Treacle

Turbinado sugar

Xylitol

 

Books & Articles:

Food Rules: An Eater’s Manual by Michael Pollan. Penguin Books, NY. 2009.

In Defense of Food by Michael Pollan, Penguin Press, NY 2008.

Website:

The Center for Science in the Public interest devoted a page to explaining what additives go into our foods: Learn more at: http://www.cspinet.org/reports/chemcuisine.htm#dextrin

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