For example, fructose is almost twice as sweet as sucrose and sucrose is approximately 30 %
sweeter than glucose.
For example, the structure of fructose makes
it sweeter than glucose and galactose, but also decreases its absorption compared to glucose and galactose.
Six times
sweeter than glucose, it wreaks havoc with metabolism and has been linked to rising rates of obesity and diabetes.
Not exact matches
«We reasoned that since
glucose is considerably
sweeter than lactose or galactose, bacteria that release
glucose into the product could allow for a reduction in of added sugar while maintaining the desired sweetness in the yogurt.»
I follow WFPB diet, low fat, although some fat (beans, nut butter) raise my
glucose level a lot less
than rice or white potatos (but
sweet potatos are a lot better, I live on them and oatmeal).
Honey (21 calories per teaspoon) Sugar sources: Fructose (around 38 percent),
glucose (about 30 percent), sucrose, maltose, trehalse, and turanose Sweetness: Up to 50 times
sweeter than granulated sugar Honey contains antioxidants — and the darker the honey (such as buckwheat), the more disease - fighting antioxidants it's likely to contain.
Agave syrup (21 calories per teaspoon) Sugar sources: Fructose (aka fruit sugar, 55 to 90 percent) and
glucose Sweetness: Up to 40 percent
sweeter than granulated sugar Slightly runnier
than honey, agave syrup comes from the sap of the same agave plant used to make tequila.
Stevia is about 300 times
sweeter than sugar, won't impact blood
glucose or insulin, and isn't fermentable by dental bacteria [4].