If you’re not overweight, the main problem with sugar is the fructose. Getting too much fructose, from whatever the source, tends to mess up your system over time and will likely lead to obesity and increased risk for type II diabetes, heart disease, and cancer. It’s the fructose that appears to be the addicting component of sugar. Most sugars when digested are about half fructose and half glucose, including table sugar (sucrose), and high fructose corn syrup (HFCS), as well as honey, maple syrup, and molasses.

If you’re overweight or have diabetes, then the glucose matters as well. Most people lose weight more easily by cutting carbs, including starches and sugars.

Interestingly, mother nature did not provide fructose in milk. That alone is a strong sign that fructose is not good for us. The sugar in milk is lactose, which digests into glucose and galactose. So, as long as you don’t already have weight problems, raw milk is great for satisfying any urge for sweets. I like it with a little raw organic unsweetened cocoa powder and raw pastured egg yolks blended in for a really healthy treat.

The sugar in fruit typically digests to about half fructose, but the quantity is small compared to what you get in typical desserts that are made with added sweeteners. So, it’s still not a good idea to eat too much fruit, as the fructose does add up.

Bryan – oz4caster

Fumi

Kelly the Kitchen Kop

Perhaps I can clear up the confusion? #2 is true raw Rapadura? I know there’s an old Sucanat-Rapadura debate…. I think recently Sucanat fell back into graces because they’ve changed their processing and are now actually real, but the only real raw cane sugar I know of is Rapadura.

Unfortunately, I test badly for all cane sugar, so I tend to stick with raw honey and stevia. Great blog, by the way!

The Thrifty Oreganic

Genie

KristenM

Jenny

Shannon