Trying to eat healthy can be very confusing. There are some easy rules that help like “only eat something that has one ingredient” for example apple. If you eat an apple you know that it is healthy for you. However in most of the foods we eat there has been some type of processing or ingredients added.
So we have all learned to “read the labels” on the foods we eat and look for things like “High Fructose Corn Syrup”. We know that if HFCS is first on the label then the item contains more sugar than anything else. What you might not know is that the food companies are getting better at hiding the sugar in their products. They can break out the different kinds of sugar in their product so they are now not the most “heavily weighted” ingredient on the label and fall down the list. The problem is that if you combine all the “new names for sugar” and add them together you are still getting a product with a lot of sugar in it.
So beware and make sure that you look at the list below to see some of the new names for the sugar manufacturers are putting in your food.
Concentrated Fruit Juice
This is often named by the actual fruit, such as apple or pear. China’s apple crop has emerged and overtaken Caribbean cane sugar as a popular imported source of sugar in consumer goods. Because fruit has lower and fewer tariffs than sugar, it’s cheaper to import. What’s more, “concentrated fruit juice” sounds healthier and more natural than high fructose corn syrup or other sugar syrups, but “It’s still all sugar”.
Dextrose is a simple form of glucose; many manufacturers believe that fewer consumers have negative associations with dextrose than with glucose.
Maltose — also called malt sugar — is a type of sugar made from two bonded glucose molecules.
High Maltose Corn Syrup is another common sweetener — simply the result of processing corn in a different way.
Crystalline fructose is fructose derived from corn, though it is thought to be about 20 percent sweeter than sugar and 5 percent sweeter than high-fructose corn syrup.
Evaporated Cane Juice
Evaporated cane juice is simply a differently processed sugar. It is less processed so it retains trace vitamins and minerals but has the same amount of calories as sugar.
Invert sugar — also known as inverted sugar syrup — is similar to honey, maple syrup and high fructose corn syrup, in that it is simply sucrose (table sugar) that has been separated into its composite parts: glucose and fructose. It has a longer shelf life than crystal sugar and is sweeter as well.
When sugar is minimally processed and retains some of the molasses that is a natural byproduct of rendering sugar cane into sugar crystals, it is referred to as “raw.” That might make it more natural than chemically treated sweeteners, but it doesn’t mean it is actually raw or untreated.
This sweetener is most often made from barley grains, that have been malted — or transformed into the sugar, maltose.
“Cane crystals” is just a synonym for evaporated cane sugar.
Fructose is sugar found in fruit. It is the sweetest component of commercially available sugars and, in high concentrations and high amounts, it’s what researchers believe is responsible for contributing to obesity, diabetes and more.