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[Yuanqi Forest apologized to foodmate.
net/tag_2047.
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net/tag_2361.
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net/tag_133.
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Common sense in the eyes of professionals, for many members of the public, is a point where "misunderstandings" can be used to create tactics.
There are even many people who are confused about the difference between " foodmate.
net/tag_338.
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After a thorough review of this article, after reading it carefully, the concept of sugar should be clear.
】foodmate.
net/tag_2047.
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net/tag_133.
html" class="zdbq" title="Label related food information" target="_blank">foodmate.
net/tag_338.
html" class="zdbq" title="Starch-related food information" target="_blank">
net/tag_2047.
html" class="zdbq" title="" target="_blank">consumers for the labeling of "0 foodmate.
net/tag_2361.
html" class="zdbq" title="Sucrose-related food information" target="_blank">sucrose " "prone to misunderstanding" , and revised the foodmate.
net/tag_133.
html" class="zdbq" title="" target="_blank">label , which triggered discussions on "sugar", "sucrose" and "sugar substitute".
Common sense in the eyes of professionals, for many members of the public, is a point where "misunderstandings" can be used to create tactics.
There are even many people who are confused about the difference between " foodmate.
net/tag_338.
html" class="zdbq" title="" target="_blank">starch " and "sugar".
After a thorough review of this article, after reading it carefully, the concept of sugar should be clear.
】foodmate.
net/tag_2047.
html" class="zdbq" title="Consumer-related food information" target="_blank">foodmate.
net/tag_133.
html" class="zdbq" title="Label related food information" target="_blank">foodmate.
net/tag_338.
html" class="zdbq" title="Starch-related food information" target="_blank">
Sweetness is the most appealing of all flavors.
"Sweet" has long surpassed food and has become a description of beautiful feelings.
"Sweet" has long surpassed food and has become a description of beautiful feelings.
However, with the improvement of people's health awareness, the damage of sugar to health has attracted more and more attention.
"Sugar reduction", as one of the "three reductions" principles of a healthy diet, has been widely accepted.
But in food, many people are confused by all kinds of "sugar".
Next, let's sort out the various sugars encountered in life.
1.
The concept of "sugar" in different fields
The concept of "sugar" in different fields
In chemistry, "sugar" refers to aldehydes or ketones containing multiple hydroxyl groups.
But this definition is not important to consumers.
What everyone is concerned about is the "sugar" in food nutrition.
It refers to various monosaccharides and disaccharides, which have a sweet taste.
Common monosaccharides are glucose, fructose, and galactose, while common disaccharides are sucrose, lactose and maltose.
Disaccharides can be hydrolyzed into two monosaccharides.
For example, sucrose is hydrolyzed into one glucose and one fructose, lactose is hydrolyzed into one galactose and one glucose, and maltose is hydrolyzed into two glucose.
It refers to various monosaccharides and disaccharides, which have a sweet taste.
Common monosaccharides are glucose, fructose, and galactose, while common disaccharides are sucrose, lactose and maltose.
Disaccharides can be hydrolyzed into two monosaccharides.
For example, sucrose is hydrolyzed into one glucose and one fructose, lactose is hydrolyzed into one galactose and one glucose, and maltose is hydrolyzed into two glucose.
These sugars are names in the chemical sense, which can be a commodity or a molecule.
There are many "sugars" that are names in the sense of commodities.
For example, white granulated sugar, brown sugar and rock sugar are all different commercial forms of sucrose.
For example, white granulated sugar, brown sugar and rock sugar are all different commercial forms of sucrose.
2.
The relationship between starch, rice noodles and sugar
The relationship between starch, rice noodles and sugar
It is often said that "rice is also sugar".
This statement is not entirely wrong, but it is very inaccurate.
The main nutrients of rice and noodles are starch.
In middle school textbooks, starch is classified as "sugar".
This "sugar" is closer to the "carbohydrate" in daily life, rather than the "sugar" mentioned earlier.
In middle school textbooks, starch is classified as "sugar".
This "sugar" is closer to the "carbohydrate" in daily life, rather than the "sugar" mentioned earlier.
Starch is a macromolecule made up of hundreds to hundreds of thousands of glucose molecules connected together.
Under the action of amylase, they are gradually cut open and finally become glucose molecules before they can be absorbed into the blood.
Because this digestion and absorption takes a certain amount of time, the speed of entering the bloodstream is usually slower than eating sugar directly.
Under the action of amylase, they are gradually cut open and finally become glucose molecules before they can be absorbed into the blood.
Because this digestion and absorption takes a certain amount of time, the speed of entering the bloodstream is usually slower than eating sugar directly.
Sugar's health hazards are closely related to "rapid absorption leading to increased blood sugar".
Therefore, compared with sugar, the digestion and absorption speed of starch is slower, and it is more friendly to blood sugar.
In this sense, it should not be confused with sugar.
Therefore, compared with sugar, the digestion and absorption speed of starch is slower, and it is more friendly to blood sugar.
In this sense, it should not be confused with sugar.
However, after starch is digested and absorbed, its role in metabolism and the amount of calories produced are the same as the same weight of sugar.
In this sense, it makes sense to say that "starch is the same as sugar".
In this sense, it makes sense to say that "starch is the same as sugar".
Glucose is the smallest unit of starch, and the disaccharide formed by the connection of two glucoses is maltose.
In industry, starch is hydrolyzed to obtain several small fragments of glucose molecules, which are called maltodextrins.
There is usually a small amount of glucose and maltose in maltodextrin, but mainly longer glucose molecular chains, so there is no sweetness.
In industry, starch is hydrolyzed to obtain several small fragments of glucose molecules, which are called maltodextrins.
There is usually a small amount of glucose and maltose in maltodextrin, but mainly longer glucose molecular chains, so there is no sweetness.
In short, glucose and maltose are 1 and 2 glucose molecules, respectively, and have a sweet taste; maltodextrin is a small starch fragment containing more glucose molecules and has no sweet taste.
For these kinds of food materials, the digestion and absorption rate is closely related to the glycemic index, which has different effects on health.
"Glycemic index" is the most commonly used indicator-the higher the glycemic index, the less health-friendly.
The glycemic index of glucose and maltose are both very high, above 100-and sucrose, which is the target of sugar control, is only about 65.
The glycemic index of maltodextrin is related to specific products, generally between 80 and 100, which is better than glucose and maltose, but actually higher than sucrose.
The glycemic index of starch has a lot to do with the specific types of starch and their state in food.
For example, when the same rice is cooked into porridge, it is digested and absorbed faster than rice, and has a higher glycemic index.
In fact, the glycemic index of porridge may reach the level of maltodextrin, even higher than sucrose.
For another example, the same flour, made into noodles, has a lower glycemic index than white bread.
"Glycemic index" is the most commonly used indicator-the higher the glycemic index, the less health-friendly.
The glycemic index of glucose and maltose are both very high, above 100-and sucrose, which is the target of sugar control, is only about 65.
The glycemic index of maltodextrin is related to specific products, generally between 80 and 100, which is better than glucose and maltose, but actually higher than sucrose.
The glycemic index of starch has a lot to do with the specific types of starch and their state in food.
For example, when the same rice is cooked into porridge, it is digested and absorbed faster than rice, and has a higher glycemic index.
In fact, the glycemic index of porridge may reach the level of maltodextrin, even higher than sucrose.
For another example, the same flour, made into noodles, has a lower glycemic index than white bread.
The same cooking method, different rice glycemic index may also be quite different.
For example, brown rice has a lower glycemic index than polished rice; while indica rice has a lower glycemic index than japonica rice and glutinous rice.
For example, brown rice has a lower glycemic index than polished rice; while indica rice has a lower glycemic index than japonica rice and glutinous rice.
3.
Those sugars that don’t have sugar in their names
Those sugars that don’t have sugar in their names
More and more consumers will look at nutrition labels and ingredient lists when buying food, and will also pay attention to the existence of "sugar".
Therefore, many foods have the selling point of "no sugar" or "sugar free".
These claims are generally not lying, but they may be playing with concepts to fool you.
In fact, for food, "nothing" is not important, what is important is "what".
For example, a food that claims "no sucrose" but uses maltose, fructose, fructose syrup, etc.
is just a word game.
is just a word game.
Some foods claim "no added sugar", and the word "sugar" does not even appear in the ingredient list, but it can use honey and concentrated juice (such as apples, pears, watermelon, grapes, etc.
).
The concentrated juice is actually about 70% Syrup), or high-sugar ingredients such as raisins and red date powder.
).
The concentrated juice is actually about 70% Syrup), or high-sugar ingredients such as raisins and red date powder.
Even if it is completely "sugar-free", there are still many products that add maltodextrin to improve the taste.
What you need to know is that the health effects of maltodextrin are no better than sugar.
What you need to know is that the health effects of maltodextrin are no better than sugar.
4.
Those non-sugars with sugar in their names
Those non-sugars with sugar in their names
Some food ingredients have sugar in their names, but they are not sugars themselves.
There are two main categories:
One type is "oligomeric XX sugar" and "poly XX sugar", such as isomalt oligosaccharide, oligofructose, xylo-oligosaccharide, galacto-oligosaccharide, polydextrose and so on.
Some of them have a certain sweetness, and some have no sweetness.
The common feature is that they cannot be digested and absorbed by the human digestive juice, but can only be used by the intestinal flora, which is commonly referred to as "prebiotics.
"
Some of them have a certain sweetness, and some have no sweetness.
The common feature is that they cannot be digested and absorbed by the human digestive juice, but can only be used by the intestinal flora, which is commonly referred to as "prebiotics.
"
Therefore, they not only do not have the adverse health effects of sugar, but also help regulate the intestinal flora, which is conducive to overall health.
The other type is "XX sugar alcohol", such as xylitol, erythritol, maltitol and so on.
They have a certain sweetness, but only part of it is absorbed by the body, and even less can be metabolized to produce heat.
Moreover, they do not raise blood sugar after being absorbed, so basically no adverse health effects of sugar are produced.
They have a certain sweetness, but only part of it is absorbed by the body, and even less can be metabolized to produce heat.
Moreover, they do not raise blood sugar after being absorbed, so basically no adverse health effects of sugar are produced.
