Sugars are a type of carbohydrate.Sugars are Simple Carbohydrates. They are more readily convertible into energy than any other food. In fact, simple sugars need almost no digesting – they can enter the bloodstream immediately. Diabetics suffering from a hypoglycemic episode (low blood glucose levels) can be quickly stabilized with boiled sweets or sugar. All carbohydrates are made up of units of sugar (â€saccharrideâ€). Carbohydrates containing only one unit of sugar (called â€œmonosaccharidesâ€) or two sugar units of sugar (called â€œdisaccharidesâ€) are known as â€œsimple sugarsâ€ or â€œsimple carbohydrates.â€ Composition of Carbohydrate Sugars Type of Carbohydrate Molecular Contents
- Monosaccharides Glucose (basic sugar unit) 1 molecule of glucose
- Fructose (fruit sugar) 1 molecule of fructose
- Galactose (derived from lactose) 1 molecule of galactose
- Disaccharides Sucrose (table sugar) 1 molecule of glucose + 1 molecule of fructose
- Maltose (malt sugar) 2 molecules of glucose
- Lactose (milk sugar) 1 molecule of galactose + 1 molecule of glucose
Sugars are High Glycemic Index Foods The classification of carbs into â€œsimpleâ€ or â€œcomplex carbsâ€ has been superceded by the Glycemic Index, which rates carbs according to their effect on blood-glucose levels. Most sugars or sugary carbohydrates (except fructose, or fruit sugar) are classified as high-glycemic-index foods and should (for best effects on blood-sugar and insulin sensitivity) be eaten in moderation – preferably in combination with low glycemic index foods. Sugars in Processed Food Sugars or â€œsimple carbsâ€ are one of the most common ingredients in processed food. In fact, about half our sugar consumption comes from â€˜invisibleâ€™ sugars inside foods (rather than sugar we add), the main sugar-carb culprits being sodas, cakes, cookies and candy.