These are released into the bloodstream where glucose is transported to tissue cells and converted into energy. Enzymes in the small intestine break down disaccharides into their individual components, with sucrose becoming glucose and fructose. The body doesn’t distinguish between natural or processed sugars, but it can only absorb monosaccharides. The problem with HFCS is that fructose contains no nutrients-it’s empty calories. Between 19, America’s consumption of HFCS increased tenfold, mirrored by an increase in obesity. In the 1960s, industrial conversion of glucose into fructose created HFCS, a very cheap and super-sweet artificial concentrate widely added to food and drink. Of all the sugars, sucrose is the most common the crystalline tabletop sweetener is almost exclusively extracted from sugarcane and sugar beets. Maltose and lactose from milk are also disaccharides, as is the man-made sugar, high-fructose corn syrup (HFCS). Combining a molecule of glucose and a molecule of fructose creates sucrose, a disaccharide or double sugar. It has the same molecular formula as glucose, but different molecular arrangements make it taste sweeter. Fructose is another simple sugar found in fruit and honey. Glucose is a monosaccharide, or simple sugar, that is carried by the blood and absorbed by cells. Made of carbon, hydrogen, and oxygen atoms, this sweet, colorless, water-soluble compound is found in the sap of seed plants and the milk of mammals, and it comes in six main types. Sugars carbohydrates, which are the body’s main source of energy. Until the mass production of sugar began in 1647, it formed only a tiny part of the human diet. These sweet treats helped the human species to survive and thrive, but for thousands of years our intake was moderated by seasonal availability. To our early ancestors, sugar’s high-energy content was a lifesaver when food was scarce, and we actively sought it out, competing with birds, animals, and insects for foraged berries, fruits, and honey. Our evolutionary survival instincts trigger cravings for foods our bodies need, whether it be salt, fat, and sugar. In the last 50 years we have settled into a love-hate relationship with sugar-we know we should hate it, but… With the average American eating more than 70 grams (17.5 teaspoons) of sugar a day, the World Health Authority has recommended we reduce our consumption, but it’s not easy. Sugarcane is the world’s third most valuable crop, with more than 66 million acres of farmland driving an industry that provides American consumers alone with over 11 million metric tons of sugar a year.
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