March 22, 2017
Lisa Randall, INHS Community Wellness Clinical Coordinator
Table sugar, sucrose, dextrose, fructose, lactose, honey, demerara sugar, natural brown sugar, brown sugar, sugarcane juice, maltose, muscovado, Barbados sugar, pearl sugar, sanding sugar, turbinado sugar, raw sugar, glucose, caster sugar, fruit sugar, powdered sugar, coarse sugar, evaporated cane juice, liquid sugar, invert sugar, confectioners sugar, agave nectar, molasses, maple syrup, HFCS42, 45, 90, tapioca syrup, corn syrup
Despite their different colors and flavors, the nutritional value of sugars is very similar. Sugar is sugar, whether white, brown or raw.
Let's put sugar in perspective…
- Using small amounts of sugar to enhance the flavor of nutritious foods is not a bad thing
- a small spread of jam on whole grain bread
- drops of agave over high-fiber cereal
- a dash of sugar to fresh fruit
- Reduce amounts and frequency from sugar concentrated foods and foods with little nutritional value
- soft drinks, juices, desserts, chocolate, ice creams and pastries.
- Foods such as flavored yogurts or flavored milks have a better nutrient profile and give you important nutrients (protein, calcium) along with the sugar they contain
Here are the 10 top sugar contributors:
To find out more, visit:
. INHS Community Wellness also offers workshops and webinars on ways to live healthier:
view course listings here