sugar /sug·ar/ (
shoog´er) any of a class of sweet water-soluble carbohydrates, the
monosaccharides and smaller
oligosaccharides; often specifically
sucrose.
blood sugar glucose occurring in the blood, or the amount of
glucose in the blood.
invert sugar a mixture of equal amounts of
dextrose and
fructose, obtained by hydrolyzing
sucrose; used in solution as a parenteral nutrient.
sug·ar (sh g  r)n.1. A crystalline or powdered substance consisting of sucrose obtained mainly from sugar cane and sugar beets and used in many medicines to improve their taste. 2. Any of a class of water-soluble crystalline carbohydrates, including sucrose and lactose, having a characteristically sweet taste and classified as monosaccharides, disaccharides, and trisaccharides. |
sugar [shoo͡g′ər] Etymology: Gk, sakcharon
any of several water-soluble simple carbohydrates. The principal categories of sugars are monosaccharides, disaccharides, and polysaccharides. A monosaccharide is a single sugar, such as glucose, fructose, or galactose. A disaccharide is a double sugar, such as sucrose (table sugar) or lactose. A polysaccharide is a sugar made up of repeating units of glucose, such as cellulose, starch, and glycogen. See also
carbohydrate,
fructose,
galactose,
glucose,
saccharide,
sucrose.
sugar,n one of a number of water-soluble carbohydrates. Sugars are divided into two major categories,
monosaccharides and
disaccharides. Table sugar or sucrose is the principal disaccharide; glucose or blood sugar is the principal monosaccharide.
sugar alcohols,
n.pl the nutritive sweeteners found in most grains, fruits, and vegetables that undergo natural fermentation as they are broken down by oral bacteria; not directly linked to the development of dental caries but may cause diarrhea if ingested in excessive amounts.
sugar
a sweet carbohydrate of both animal and vegetable origin, the two principal groups of which are the disaccharides and the monosaccharides. Unless qualified, e.g. fruit sugar, milk sugar, usually refers to sucrose.
sugar caneas such is not fed but molasses and the pith, bagasse, are fed (Camola is a feed composed of 4 parts pith and 10 parts molasses). Sugar cane may contain sufficient cyanogenetic glycoside to cause poisoning if the appropriate enzyme is also supplied.
sugar fecal centrifugationusing Sheather's solution; standard procedure for examination of feces for parasite eggs.
invert sugara sugar obtained by hydrolyzing sucrose; a mixture of glucose and fructose. Called invert sugar because sucrose is dextrorotary—the mixture is levorotary. Used as a parenteral nutrient. Called also invertose.
sugar of leadlead acetate, used in the preparation of white lotion. Occurs naturally on weathered paintwork and is attractive and poisonous to animals.
sugar A water-soluble, crystallizable carbohydrate that is the primary source of energy and structural components. See Amino sugar, Non-reducing sugar, Reducing sugar.
Patient discussion about Sukkar.
Q. What i am suffering is diabetes? My uncle is a 55 years old male. He have a history of type 2 diabetes running in our family. His weight is under control and he exercise regularly. Four years ago his blood sugar was 6.5 mg/dl and now he have brought it down to 6.2 mg/dl. A French doctor says he have type 2 diabetes. Can you tell me, from what he is suffering? What precautions should he take, other than avoiding sugar? Is it possible to correct his sugar level through diet and exercise?
A. The human body is remarkable and anything is possible. With that said you should work to keep your diabetes in check. You want to keep your blood glucose levels within range the best you can throughout the day. You can achieve this with proper diet. You probably already have tons of information about diets for diabetics, so I'll keep this short. Since you are aware that you have DM2, its up to you to make the right decisions for your body. I have given a video link for your benefit :
http://imedix.com/health_community/v-yPn1ylMEM8_healing_a_broken_heart_blessing_disguise_diabetic_diet_vegan?q=diabetes%20weight%20loss
Q. can diabetes be considered as a sugar allergy? is it like being allergic to a certain amount of sugar???
A. diabetes is definately not a "sugar allergy", because the mechanism that is involved has nothing to do with a regular allergic reaction. What happens in diabetic patients is still not fully understood, however what is known is, that there is some sort of depletion of insulin in the body, partly because of autoimmunity (in Diabetes type 1) and partly because of glucose intolerance that is developed over the years and is very much related to obesity.
Q. My elder sister is 29 years old, 150 cm tall, into her ninth month of pregnancy. she had a sugar test My elder sister is 29 years old, 150 cm tall, into her ninth month of pregnancy. she had a sugar test done during her first trimester, which revealed her blood sugar to be 95 mg/dl. My doctor asked her to go for a 75 g GTT at 6 months and the readings were: fasting sugar - 90 mg/dl, 1hour: 144 mg/dl and 2 hour: 114 mg/dl. At the beginning of pregnancy, her weight was 62 Kg and now she weigh 72Kg. A random sugar test at 32 weeks reported blood sugar to be 105 mg/dl. she continued with her normal food cravings, which were a little high on sugar levels since she mostly enjoyed eating sweets. She wants to know whether or not she suffering from gestational diabetes?
A. Gestational diabetes is also diagnosed based on plasma glucose values measured during the OGTT. Blood glucose levels are checked four times during the test. If your blood glucose levels are above normal at least twice during the test, you have gestational diabetes. Below shows the results for the OGTT for gestational diabetes.
Fasting: 95 mg/dL or higher
At 1 hour: 180 mg/dL or higher
At 2 hours: 155 mg/dL or higher
At 3 hours: 140 mg/dL or higher
So your sister does not have Gestational diabetes.
If you want to know details about gestational diabetes, Visit:
http://healthy-ojas.com/html/diabetes_mellitus.html
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