Sugars are a group of sweet soluble carbohydrates, commonly used in food and drinks. Simple sugars (monosaccharides) include fructose, glucose, and galactose. Compound sugars, (disaccharides) are molecules composed of two monosaccharides joined by a glycosidic bond. Common examples of these are lactose (glucose + galactose), sucrose (glucose + fructose), and maltose (two molecules of glucose).
Granulated sugar and icing sugar are common household sugars used as a sweetener in drinks or as an ingredient in baking or cooking. Sugar is used in the production of various processed food and drinks such as soda, cordial, candy, chocolate, bread, baked goods, cereals, yogurt, milk drinks, low-fat products, sauces, dressing, soups, and processed meals.
Sensitivity to sugar, also known as dietary fructose intolerance or sugar malabsorption, is a digestive disorder that affects nearly one-third of adults. Common symptoms of sugar sensitivity include bloating, gas, abdominal pain, and diarrhea.
Sugar consists of just sugar with no other nutritional benefits. Natural alternatives to sugar offer the added benefit of providing small amounts of vitamins and minerals. Natural sugar alternatives also offer antioxidants, B vitamins, potassium, phosphorous, iron, zinc, copper and manganese.
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