Sugar by its Many Names

Most people think of just a handful of foods when they hear the word sugar, but to the brain-body anything that is a carbohydrate food becomes sugar when broken down in the body. Sugars from all sources including fruits and vegetables, starches from all sources, even excess meat protein can be converted to sugars. Artificial sweeteners are no solution, since they trigger cravings and raise insulin, too. What sugars we get should be from vegetables, especially leafy greens, and fruit; however, if weight is an issue, stick to leafy greens and lower sugar berries.

Finding the sugars hidden in processed foods takes some work reading labels. Reading labels for sugar is made more difficult since sugar has many aliases. Here are the main ones; if you know of others, let me know.
SUGAR BY ITS MANY NAMES
Agave nectar
Barley Sugar
Brown sugar
Cane crystals
Cane sugar                                                                                                                                             Corn Solids
Corn sweetener
Corn syrup
Crystalline fructose
Dextrose
Evaporated cane juice
Fructose
Fruit juice concentrates
Glucose
High-fructose corn syrup
Honey
Invert sugar
Lactose
Maltose
Malt syrup
Molasses
Raw sugar
Sucrose
Sugar
Syrup
Barley malt
Beet sugar
Brown sugar
Buttered syrup
Cane juice crystals
Cane sugar
Caramel
Corn syrup
Corn syrup solids
Confectioner’s sugar
Carob syrup
Castor sugar
Date sugar
Demerara sugar
Dextran
Dextrose
Diastatic malt
Diatase
Ethyl maltol
Fructose
Fruit juice
Fruit juice concentrate
Galactose
Glucose
Glucose solids
Golden sugar
Golden syrup
Grape sugar
High-fructose corn syrup
Honey
Icing sugar
Invert sugar
Lactose
Maltodextrin
Maltose
Malt syrup
Maple syrup
Maple sugar
Molasses
Muscovado sugar
Panocha
Raw sugar
Refiner’s syrup
Rice syrup
Sorbitol
Sorghum syrup
Sucrose
Sugar
Treacle
Turbinado sugar
Yacon syrup
Yellow sugar