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fruit sugar |
Also found in: Dictionary/thesaurus, Encyclopedia, Wikipedia, Hutchinson | 0.04 sec. |
fruit sugar. See fructose. Patient discussion about fruit sugar. Q. what is more healthy, brown sugar or fruit sugar? A. latest researches indicates that there are no difference between white sugar and brow sugar. they are both contain carbohydrates, which is bad for you. about fructose - i don't think the difference is too big, one difference is that the intestine absorbs the glucose with other receptor Q. What difference does fructose makes to a diabetic with respect to glucose? I am diabetic with type 2 NIDDM. My colleague with the same NIDDM type2 has a better glycemic control than me. He follows strict diet. He prefers fructose sugar and avoids other sugar as much as possible. He suggested me the same. What difference does fructose makes to a diabetic with respect to glucose? A. All carbohydrates—like starch and sugars like dextrose, maltose and glucose must be controlled for high consumption by a diabetic. Whereas fructose sugar had a slight different metabolic route inside the body and it does not requires insulin. Glucose requires insulin. As a diabetic lacks insulin production; the glucose increases the sugar level of the body but fructose is out of this system of functioning by our body and makes a diabetic to control it well. The energy level of glucose and fructose are almost similar. Read more or ask a question about fruit sugarHow to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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According to Martin Pamensky of Ceres Juice, a California-based all-natural juice company, "A one-half to three-quarter cup of pure fruit juice is equivalent to a single fruit and it's rich in natural fruit sugars, fructose and glucose, and above all caffeine-flee. The numbers in the "Sugar" column include milk and fruit sugars as well as added sugar. Fructose is fruit sugar in its natural form (yet another example of the tendency of natural, whole foods to promote a more balanced appetite, since they typically take longer to convert to glucose). |
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