Agave Syrup From the blue agave cactus. Commonly used in Tex-Mex foods, tequila, margaritas, soft drinks. High in fructose. No
Aspartame Sugar substitute known as Equal, NutraSweet, NutraTase. FDA approved. Scientifically studied in depth. Some may be sensitive to headaches. Derived from amino acids. No
Barley Malt Syrup From sprouted grains of barley, kiln dried and cooked with water. ?

Beet Sugar Sucrose. Same structure as cane sugar, but may produce different product results because of .05 differences in minerals and proteins. More common in Europe than the U.S No
Brown Rice Syrup Made from brown rice. High protein content. Likely contains sucrose. ?
Brown Sugar Sucrose coated with molasses. No
Cane Sugar Sucrose. Table sugar. Yes
Corn Starch Derived from corn. Composed of straight or branched chains of glucose. No
Corn Sugar Produced from corn starch. Contains glucose and maltose molecules. No
Corn Syrup Glucose and water. Usually produced from cornstarch. The problem is that in making the syrup, it may have either maltose and/or fructose added. No
Corn Syrup Solids Dried glucose syrup. No
Confectioners Sugar Sucrose. A chemical combination of glucose and fructose. Yes
Date Sugar Made from dried, pulverized dates. Likely contains sucrose. No
Dextrin Glucose molecules linked together in chains. Does not break down to pure dextrose. Yes
Dextrose Single glucose molecule. Simple sugar. Yes
Evaporated Cane Sugar Sucrose. Another name for sugar cane juice. Yes
Fructose Simple sugar of fructose molecules. Sometimes called fruit sugar. Made of 6 carbons. No
Fruit Juice Sweeteners Derived from grapes, apples or pears, heated to reduce water leaving a sweeter more concentrated juice. Almost pure fructose. No
Glucose Simple sugar. The chemical sugar structure of blood sugar. Made of 6 carbons. Yes
Granulated sugar Table sugar. Sucrose.
Can be tolerated only if it is pure cane sugar, not beet sugar. ?
High Fructose Corn Syrup (HFCS) Enzymetically converted from corn syrup to contain 42% - 90% fructose. Raises triglyceride levels and may increase risk of heart disease.
See the chapter on HFCS. No
Honey Natural syrup containing about 35% glucose, 40% fructose, 25 % water No
InvertedSugar Created by combining sugar syrup with cream of tarter or lemon juice and heating, breaking sucrose down to components glucose and fructose. No
Isoglucose Another name for High Fructose Corn Syrup (HFCS). No
Isomalt Polyol No
Levulose Contains fructose. No
Maltitol Sugar alcohol form of maltose (glucose).  This is a polyol. No
Maltose Linked glucose molecules that rapidly break down to glucose in the intestine. Yes
Maple Syrup Mostly sucrose. Contains some invert sugar. No
Molasses By-product of sugar cane with 24% water. Fructose level varies. Three kinds. Light (sweetest), Medium (darker and less sweet), Blackstrap (very dark, slightly sweet with distinctive flavor. Good source of calcium and iron) No
Molasses Sugar Dark muscovado sugar with extra molasses. No
Raffinose A trisaccharide found in grains, legumes and some vegetables. Gas forming. ?
Raw Sugar Sucrose. Equal parts glucose and fructose, a chemical combination of glucose and fructose. Yes
Saccharin Sugar substitute. Not as commonly used as in the past. Known as Sweet N’ Low, Sugar Twin, Sucryl, Featherweight. FDA approved. More than 6 servings per day may increase bladder cancer risk. (No longer approved for use in Canada) No
Sorbitol Sugar alcohol. Common in fruits, particularly skin of ripe berries, cherries and plums. Used in sugar free foods. Causes diarrhea. Converted back to fructose.
This is a polyol. No
Splenda A sugar substitute. This is a chemically modified sucrose molecule that  cannot be digested. No
Stevia Natural sweetener from a South American plant. 30 % sweeter than sugar. Used extensively in Japan, China, Korea, Israel, Brazil and Paraguay with no side effects reported. Known as Stevioside. Has not been rigorously tested for safety. No consistent manufacturing regulations. Yes
Sucralose Chemical name for Splenda, a sugar substitute. Large molecule not digested. No
Sucrose Naturally occurring sugar made from sugar cane or sugar beets. Commonly referred to as sugar and table sugar. Chemical combination of glucose and fructose.  Tolerated if from cane but not from beets. ?
Sucrose Syrups Also known as Refiner’s syrup. By product of sugar refining. 18% water, 1 part sucrose to two parts invert sugar. No
Sugar Common name for sucrose, a chemical combination of glucose and fructose. Yes
Xylitol Sugar alcohol. Obtained from fruits and berries. Also from birch trees and known as birch sugar. May causes diarrhea. ?