Sugar Glossary

Are all added sugars the same? Some would argue that the body cannot distinguish between a refined and an unrefined sugar. Others claim important nutrients, necessary for the digestion of the sugar, are lost in the refining process. Either way, a glut of any kind of sugar can cause health complications, so use all sweeteners sparingly. Sugar alcohols, or polyos, occur naturally in plants and are added to foods for sweetness. Compared with sugar, they're less caloric and their health effect on blood sugar is less dramatic; they can, however, cause stomach upset.

More refined sugars: Brown sugar, confectioners' sugar, corn sweetener, corn syrup, crystalline fructose, dextrose, glucose, granulated (table) sugar, high fructose corn syrup, invert sugar, maltodextrin, maltose, malt syrup, polydextrose, sucrose, syrup

Less refined sugars: Agave nectar (sweet cactus nectar), amasake, barley malt, blackstrap molasses, brown-rice syrup, cane juice, date sugar, demerara, fructose, fruit-juice concentrate, honey, lactose, maple syrup, muscovado, raw suagr, sucanat, turbinado sugar

Sugar alcohols: Erythritol, hydrogenated starch hydrolysates (HSH), isomalt, maltitol, mannitol, sorbitol, xylitol