Ingredients on Labels That Really Spell S U G a R

Total Page:16

File Type:pdf, Size:1020Kb

Ingredients on Labels That Really Spell S U G a R INGREDIENTS ON LABELS THAT REALLY SPELL SUGAR When you are reading food labels, it is helpful to know how to decipher which ingredients are sugar. (which typically means that the sugar retains some minerals). It is also common for manufactured products to contain more than one form of sugar. The following label ingredients are all forms of sugar: • agave • diastatic malt • agave nectar • evaporated cane juice • barley malt • fructose • barley malt syrup • fruit juice • beet sugar • fruit juice concentrate • brown rice syrup • galactose • brown sugar • glucose • cane crystals • glucose solids • cane juice • golden syrup • cane sugar • high-fructose corn • monk fruit (luo han guo) • saccharose • caramel syrup • muscovado sugar • sorghum • coconut sugar • honey • palm sugar • sorghum syrup • corn sweetener • inulin • panela • sucanat • corn syrup • invert sugar • panocha • sucrose • corn syrup solids • jaggery • rapadura • sugar • crystalline fructose • lactose • raw cane sugar • syrup • date sugar • malt syrup • raw sugar • treacle • dehydrated cane juice • maltodextrin • • turbinado sugar • demerara sugar • maltose • rice bran syrup • yacon syrup • dextrin • maple syrup • rice syrup • dextrose • molasses What’s the Dierence Between SUGAR SUBSTITUTES: Glycemic Index and Glycemic Load? From the Frying Pan into the Fire Glycemic index is a measure of how quickly the car- Any food that causes elevated blood glucose is not conducive to health. So there has been a surge in low- sugar levels. The higher the glycemic index, the glycemic-index sweeteners, heavily marketed to diabet- higher (and faster) your blood sugar will rise after ics and those on low-carb diets, which fall into three categories: not take into account the carbohydrate density of a particular food. Glycemic load measures how quickly 1. Sugars that do not impact blood-glucose levels as quickly or substantially as glucose or glu - blood-sugar levels, taking into account how many carbohydrates are likely to be consumed in a serving. cose-based starches, which are marketed as low- Some foods have a high glycemic index but a low glycemic-index sugars (fructose, inulin) glycemic load: while the sugars in those foods are 2. Sugar alcohols (sorbitol, xylitol, erythritol) easily absorbed and impact your blood sugar quickly, there aren’t that many of them, so the net effect is 3. Nonnutritive sweeteners, including acesulfame that these foods are often still healthy choices (water- potassium, aspartame, neotame, saccharin, and melon is a good example). sucralose, as well as the “natural” sugar substitute stevia.
Recommended publications
  • Alkaline Foods List
    Alkaline Foods List ATTENTION: It is important you do an alkaline diet the correct way. Eating the correct foods is one part, but there is more to it than just that. Rating Food Category Food <-- highly acidic -- highly alkaline --> Breads Corn Tortillas x Breads Rye bread x Breads Sourdough bread x Breads White biscuit x Breads White bread x Breads Whole-grain bread x Breads Whole-meal bread x Condiments Ketchup x Condiments Mayonnaise x Condiments Miso x Condiments Mustard x Condiments Soy sauce x Dairy Buttermilk x Dairy Cheese (all varieties, from all milks) x Dairy Cream x Dairy Egg whites x Dairy Eggs (whole) x Dairy Homogenized milk x Dairy Milk (not pasteurized) x Dairy Milk (pasteurized) x Dairy Paneer (cheese) x Dairy Quark x Dairy Yoghurt (sweetened) x Dairy Yoghurt (unsweetened) x Beverages & Drinks Beer x Beverages & Drinks Coffee x Beverages & Drinks Coffee substitue drinks x Beverages & Drinks Fruit juice (natural) x Beverages & Drinks Fruit juice (sweetened) x Beverages & Drinks Liquor x Beverages & Drinks Soda/Pop x Beverages & Drinks Tea (black) x Beverages & Drinks Tea (herbal, green) x Beverages & Drinks Water (Fiji, Hawaiian, Evian) x Beverages & Drinks Water (sparkling) x Beverages & Drinks Water (spring) x Beverages & Drinks Wine x Fats & Oils Borage oil x Fats & Oils Butter x Fats & Oils Coconut Oil (raw) x Fats & Oils Cod liver oil x Fats & Oils Corn oil x Fats & Oils Evening Primrose oil x Fats & Oils Flax seed oil x Fats & Oils Margarine x Fats & Oils Marine lipids x Fats & Oils Olive Oil x Fats & Oils Sesame
    [Show full text]
  • STAR SWEETENERS the Best of the Naturals
    STAR SWEETENERS The Best of the Naturals Become sugar savvy! The term "natural" as applied to sweeteners, can mean many things. The sweeteners recommended below will provide you with steady energy because they take a long time to digest. Natural choices offer rich flavors, vitamins and minerals, without the ups and downs of refined sugars. Sugar substitutes were actually the natural sweeteners of days past, especially honey and maple syrup. Stay away from man-made artificial sweeteners including aspartame and any of the "sugar alcohols" (names ending in ol). In health food stores, be alert for sugars disguised as "evaporated cane juice" or "can juice crystals." These can still cause problems, regardless what the health food store manager tells you. My patients have seen huge improvements by changing their sugar choices. Brown rice syrup. Your bloodstream absorbs this balanced syrup, high in maltose and complex carbohydrates, slowly and steadily. Brown rice syrup is a natural for baked goods and hot drinks. It adds subtle sweetness and a rich, butterscotch-like flavor. To get sweetness from starchy brown rice, the magic ingredients are enzymes, but the actual process varies depending on the syrup manufacturer. "Malted" syrups use whole, sprouted barley to create a balanced sweetener. Choose these syrups to make tastier muffins and cakes. Cheaper, sweeter rice syrups use isolated enzymes and are a bit harder on blood sugar levels. For a healthy treat, drizzle gently heated rice syrup over popcorn to make natural caramel corn. Store in a cool, dry place. Devansoy is the brand name for powdered brown rice sweetener, which contains the same complex carbohydrates as brown rice syrup and a natural plant flavoring.
    [Show full text]
  • Sugar: the Many Names Used in Processed Foods
    Sugar: the Many Names Used in Processed Foods Both glucose and fructose are common, but they affect the body very differently. Glucose can be metabolized by nearly every cell in the body. Fructose is metabolized almost entirely in the liver. Fructose has harmful effects on the body, including insulin resistance, metabolic syndrome, fatty liver, and type 2 diabetes. It is especially important to minimize the intake of high fructose sugars. Many processed foods will have a combination of sugars. Because the ingredient are listed in order of quantities, using several different sugar names presents the illusion that sugars are less prominent in the ratio of ingredients. Sugar / Sucrose Agave Nectar Sugar with Glucose & Fructose Also knows as table, granulated, or Produced from the agave plant in Various Amounts white sugar, occurring naturally in 79-90% fructose, 10-30% glucose Beet Sugar fruits and plants, added to many Blackstrap Molasses processed foods. Sugar with Fructose Only Brown Sugar, Dark or Light Brown 50% glucose, 50% fructose Crystalline Sugar Fructose Buttered Syrup High Fructose Corn Syrup, HFCS Cane Juice Crystals Sugar without Glucose or HFCS 55 – the most common type Fructose Cane Syrup of HRCS. 55% fructose, 45% D-Ribose, Ribose Cane Sugar glucose, composition is similar to Galactose Caramel sucrose Caramel Color HFCS90 – 90% fructose, 10% Names for Hidden Sugars Carob Syrup glucose Aguamiel Castor Sugar All-natural sweetener Coconut Sugar Names Used to Denote Hight Barbados Molasses Confectioner’s Sugar (Powdered Fructose
    [Show full text]
  • Brown Sugars Brochure
    Add flavour, colour and texture with our range of brown sugars Brown Sugars Our comprehensive range of golden, brown and Muscovado sugars are produced from homegrown beet and the finest quality cane Brown Sugars Applications • Use as a bakery ingredient to add flavour and colour to cakes, biscuits and pastries • Demerara sugar adds texture to toppings and bases • Ideal for use in the manufacture of confectionery products such as toffee, fudge and caramel • Used in dressings, sauces and marinades: adds a mild to full-bodied extra flavour The Brown Sugar range Production Benefits Product Properties Benefits (Product Code) Ideal for use in both large Soft Light Brown Based on caster sugar – a • A consistently bright, golden colour Sugar consistent particle size, scale, automated production 55658 – 25kg moist, free-flowing, light • Gives a fine crumb texture in processes and craft bakeries golden brown crystal, pre-production and excellent cake delicately flavoured with volume in the finished product • Easy to handle and dose molasses • Fine particle sizes ensure rapid dissolving for syrups, sauces, • Reproducible results caramels and toffees every time: Soft Dark Brown Based on caster sugar – a • Provides molasses and black - consistent particle size Sugar moist, free-flowing, treacle flavour without bitterness 55674 – 25kg consistent particle size, dark golden brown crystal • A dark rich uniform colour - uniform colour Demerara Sugar Dry, golden brown bold • A consistent bright golden colour - controlled moisture content 55688 – 25kg crystals * Enquire for availability Demerara Sugar: adds texture to toppings and bases Brown Cane Sugars Billington’s brown sugars are the finest collection of cane sugars in the world.
    [Show full text]
  • Brick 10006390: Chewing Gum
    Brick 10006390: Chewing Gum Definition Includes any products that can be described/observed as a type of gum made of chicle, a natural latex product, or synthetic equivalents such as polyisobutylene. Includes Bubble gum, which is a type of chewing gum, designed to be inflated out of the mouth as a bubble. Excludes Non–Chewing Gums and Anti–smoking treatments, and products that claim to be primarily Health Care or specific purpose gums such as Oral Care related like whiting, teeth cleansing. Diabetic Claim (20000056) Attribute Definition Indicates, with reference to the product branding, labelling or packaging, whether the product makes a claim to be suitable for consumption by consumers who have diabetes. Attribute Values NO (30002960) UNIDENTIFIED (30002518) YES (30002654) Special Occasion Claim (20000165) Attribute Definition Indicates, with reference to the product branding, labelling or packaging, the descriptive term that is used by the product manufacturer to identify whether the product is intended to be consumed for a special occasion. Attribute Values NO (30002960) UNIDENTIFIED (30002518) YES (30002654) Sugar Level Claim (20000174) Attribute Definition Indicates, with reference to the product branding, labelling or packaging, the descriptive term that is used by the product manufacturer to describe the level of sugar that is contained within the product. Page 1 of 15 Attribute Values CONTAINS SUGAR LOW SUGAR (30001471) UNCLASSIFIED (30002515) (30000744) SUGAR FREE (30002356) UNIDENTIFIED (30002518) Type of Chewing Gum (20002894) Attribute Definition Indicates, with reference to the product branding, labelling or packaging the descriptive term that is used by the product manufacturer to identify a particular type or variety of chewing gum.
    [Show full text]
  • Be-Ro Recipes, Unless Otherwise Stated
    www.be-ro.co.uk Recipe Inspiration From the www.be-ro.co.uk website. www.be-ro.co.uk Be-Ro Recipe Book Since 1923 and now in its 41st Edition ! Containing over 125 recipes, and helpful hints and tips Order your copy on-line at www.be-ro.co.uk Baking Basics Here you'll find all the information you need to becoming a baking expert. From choosing your ingredients through to testing your finished cake, all the help you need is right here. - Basics Recipe Remedies If your sponge is too soggy or your pastry is too crumbly, we have - Remedies the solution right here. Our helpful advice will give you all the answers you need to solve those tricky baking problems. - Recipes Recipe Inspiration Here you'll find great ideas for all kinds of recipes, from quick and easy meals through to recipes for the baking expert. Welcome to Baking Basics These are core recipes and skills and other information that you’ll need for preparing many of the other recipes in this collection. But more than that… these basics will provide you with the fundamental - Basics knowledge that will serve you well for all your baking needs in future ! • A Word about our Recipes • Melting Method • A Word on Ingredients • Metric / Imperial Measurements - Remedies • Baking with Be-Ro • Other Useful Measures • Batch Baking • Oven Management • Cake Basics • Pastry Basics • Celebration Fruit Cakes • Pie Basics • Choux Pastry • Rolling Brandy Snaps - Recipes • Cooking in your Microwave • Rough Puff Pastry • Creaming Method • Rubbed in Method • Flaky Pastry • Shortcrust Pastry • Flan Basics • Steamed Puddings • Home Freezing • Suet Pastry • Lining a Pudding Basin • Whisking Method A Word about our Recipes… We have categorised our recipes in order to help you judge the level of expertise required for each one.
    [Show full text]
  • Natural Sweeteners
    A guide to To replAce whiTe sugAr in A recipe, Try These subsTiTuTions Healthy choices Amount to Almost everyone enjoys a sweet from time to time. Sweetener Adjustments to recipe replace 1 cup sugar But most of the sweets in the typical American diet are natural highly processed foods, sweetened with white and 3 Agave ⁄4 cup Reduce liquid in recipe by one-third to one-half. brown sugar and corn syrup. These are highly refined Reduce baking temperature 25 degrees. sweeteners sweeteners stripped of fiber, vitamins and minerals. 1 1 There are healthier choices. Barley malt syrup* 1⁄3 cups Reduce liquids by one-fourth. Add ⁄4 teaspoon baking soda for each cup syrup to help baked Less-refined sweeteners closer to their whole goods rise.** food forms have some advantages. Date sugar, maple 1 1 Brown rice syrup* 1⁄4 cups Reduce liquid by one-fourth and add ⁄4 teaspoon syrup, and rice and barley malt syrups retain some baking soda for each cup syrup to help baked nutrients required by the body to metabolize sugars. goods rise.** They’re absorbed more slowly into the bloodstream Date sugar 1 cup none so they’re less likely to cause highs and lows in blood 2 1 sugar levels. Frozen juice ⁄3 cup Reduce liquids by one-third and add ⁄4 teaspoon concentrate baking soda per cup of concentrate.** Even the most wholesome sweetener, however, 1 can affect blood sugar stability and compromise the Honey ⁄2 cup Reduce liquids by one-eighth. Reduce oven temperature by 25 degrees and cook a bit longer.
    [Show full text]
  • Natural Sweeteners
    Natural Sweeteners Why do we crave sweets? Are there times when you absolutely crave chocolates, candies, or cakes? The average American consumes well over 20 teaspoons of added sugar on a daily basis, which adds up to an average of 142 pounds of sugar per person, per year!1 That’s more than two times what the USDA recommends. Below you will find information on natural sweeteners, all of which are less processed than refined white sugar, and create fewer fluctuations in blood sugar levels. Although these sweeteners are generally safer alternatives to white sugar, they should only be used in moderation. Agave Nectar Agave nectar, or agave syrup, is a natural liquid sweetener made from the juice of the agave cactus. Many diabetics use agave nectar as an alternative to refined sugars and artificial sweeteners because of its relatively low effect on blood glucose levels2. However, agave is high in fructose and has been under much scrutiny due to possible manufacturing processes which are similar to that of high fructose corn syrup. Some research suggests that fructose affects the hormone lepitin, which controls your appetite and satiety. Too much fructose may result in overeating and weight gain, so it’s important to consume agave nectar in reasonable moderation3. Barley Malt Barley malt syrup is a thick, sticky, brown sweetener and is about half as sweet as refined white sugar. It is made from the soaking, sprouting, mashing, cooking and roasting of barley. Many consumers prefer this natural sweetener because it moves through the digestive system slower than other refined sugars4.
    [Show full text]
  • Effect of Sugarcane Juice Pre-Treatment on the Quality and Crystallization of Sugarcane Syrup (Treacle)
    cess Pro ing d & o o T F e c f h o n l o a l n o Journal of Food Processing & r g u y o J ISSN: 2157-7110 Technology Research Article Effect of Sugarcane Juice Pre-Treatment on the Quality and Crystallization of Sugarcane Syrup (Treacle) Waled M. Abdel-Aleem* Central Laboratory of Organic Agriculture, Agricultural Research Centre, Minia, Egypt ABSTRACT Treacle (black honey) is liquid syrup produced by heating and evaporation of sugarcane juice. It is rich in sugars including, sucrose, glucose, and fructose, which may crystallize during storage, especially at low temperatures. The crystallization of treacle was the main problem facing treacle producers in the Egyptian traditional food industry and affected negatively in the quality and consumer acceptability. Consequently, the aimed to investigate the effect of sugarcane juice pre-treatments, including the addition of citric acid at concentrations of (1, 2, and 3) g/l alone or in a combination with preheating at (60 or 70)°C for 1 h on physiochemical properties and crystallization of sugarcane syrup during storage for 60 days at room temperature. The results showed that these pre-treatments significantly affected the quality and properties of sugar cane syrup. The combination of the citric acid addition at a concentration of 1 g/l and preheat treatment at 70°C for 1 h resulted in syrup with the greatest overall acceptability. Also, these pre- treatments prevented the crystallization of the produced syrup during the storage for 60 days at room temperature (20 ± 5)°C. Therefore, pre-treatment of the sugar cane syrup with a combination of the citric acid addition and heating can be suggested as a promising method for producing a high-quality sugar can syrup and preventing syrup crystallization during storage and handling.
    [Show full text]
  • A Key to the Field Identification of Sugar Cane Diseases, 571
    Index A Key to the Field Identifi cation of Sugar Cane Clean Air Act (1963), 738 Diseases, 571 Clean Waters Act (1971), 735 Abbotsford Mill, 93 Crown Lands Alienation Act (1868), 44 Abergowrie, 292, 297 Discharged Soldiers’ Settlement Act (1917), 274 Abergowrie Scheme, 299, 300, 659 Diseases in Plants Act (1929), 575, 586 Aborigines: Imported Sugar Refi ners Act (1874), as canecutters, 630, 631, 633, 635, 637; as fi eld 232–233 labourers, 84, 88, 341; attacks on sugar Leasing Act (1866), 44 plantations, 1, 49; employed by Fairymead Local Government Act (1936), 408, 425 Sugar Co. Ltd., 630; gather seed from Plant Protection Act (1989), 602 legume crops on Palm Island, 354 Primary Producers’ Organisation and Marketing Acclimatisation Society, Queensland, 147, 148, Act (1926), 279 474; see also Q. 813 cane variety Queensland Harbours Act (1955), 794 A.C.F. and Shirleys Fertilisers Ltd., 357, 371, Regulation of Sugar Cane Prices Act (1915) 372, 373 (and subsequent amendments to), 272, acid sulphate soils, 440–441, 836 279, 281, 284, 289, 321, 575, 664, 689– Acts of Parliament: 690, 693, 695, 697 Australia: River Improvement Trust Act (1940), 409 Australian Industries Preservation Act (1906), Sugar Acquisition Act (1915), 770, 776 257 Sugar and Shearers’ Workers Accommodation Commercial Activities Act (1919), 773 Act (1905), 60, 614 Custom Tariff (Sugar Duties) Act (1922), 775 Sugar Cultivation Act (1913), 63, 108 Excise Tariff Act (1902), 58 Sugar Experiment Stations Act (1900) (and Excise Tariff Act (1905), 59 subsequent amendments to), 138,
    [Show full text]
  • Mmm...Why Do We Love Sugar So Much?
    I Sugar by Elizabeth Preston art by Amanda Shepherd Mmm....Why do we love sugar so much? rom chocolate Building Sweet the simple sugars can cookies to crisp, “Sugar” is the name for be found in plants. Fjuicy apples, we many different sweet- Fructose is what makes humans are sweet on tasting molecules. fruits taste sweet, for sugar. And that’s only They’re all made of example. natural. All plants and carbon, hydrogen, and Combining these I need fuel. animals need sugar to oxygen atoms. simple sugars makes live. It’s the fuel that There are three other kinds of sugar. powers our cells. So it’s basic sugar building The most common is not surprising we’re blocks, or “simple sucrose, also called hard-wired to crave the sugars.” These are table sugar. The sugar sweet stuff. called fructose, glucose, your family keeps in and galactose. All of the kitchen for baking, fructose glucose Three simple sugars— galactose fructose, glucose, and galactose—snap together in different ways to form many other kinds of sugar, a little like Legos. H ? ow ar M uc h Sug sucrose lactose art © 2016 by Amanda Shepherd © 2016 by Elizabeth Preston, text 12 a s k I Sugar or in the sugar bowl? in their milk as babies. That’s sucrose. Brown But some people grow sugar, powdered sugar, up to be “lactose intol- and molasses are erant,” which means sucrose too. Most of the their bodies can’t digest sucrose we eat comes this sugar anymore. 3 teaspoons from sugar beets and High-fructose corn natural sugar H sugarcane.
    [Show full text]
  • Paul's Treacle Tart
    Treacle Tart Paul Clerehugh recipes as featured on the Nicki Whiteman Show Paul Clerehugh is BBC Radio Berkshire’s guest chef. He is chef proprietor of the Crooked Billet, one of England’s most famous foodie pubs. Some cooks and restaurants get awfully fancy with treacle tarts – pecan nuts in it, pointless pastry lattice on top. All you need is fresh breadcrumbs made from slightly stale bread, more golden syrup than you thought possible and a generous squeeze of lemon juice, a tang of acidity from the lemon provides the perfect counterbalance to all this sweetness. It is wonderful served warm with clotted cream but for those with a very sweet tooth – custard sauce has got to be the ultimate sleeping partner. Paul Clerehugh Serves 6 200g plain flour A pinch of salt 50g cold butter, cut into pieces 50g lard, cut into pieces 2-3 tbsp cold water 175g white breadcrumbs 7-8 tbsp golden syrup juice of ½ a lemon Preheat the oven to 200°C/400°F/Gas 6. Stand the tin of golden syrup in a pan of boiling water (this just makes it easier to pour). 1. Sift the flour into a large mixing bowl with the salt. Add the butter and lard and quickly rub it into the flour until the mixture resembles heavy breadcrumbs. 2. Add the water, a little at a time and use a knife to stir it up into a clump. Knead it a couple of times, pat into a ball, cover and set aside for 30 minutes. bbc.co.uk/berkshire 3.
    [Show full text]