Facts about Natural Versus Artificial Sugars

Sugars are chemically related carbohydrates, most of which are used in food. Based on the dietary significance, sugars can be naturally occurring, low-calorie sweeteners or artificial sweetener. Natural sugars being rich in calories can raise blood sugar levels. Added sugars are sweetener added to food during its production/processing. High intake of natural and added sugar consumption may lead to cardiovascular disease, Type 2 diabetes and obesity. Low calories sweeteners are sugar alcohols derived from pentoses and hexoses and have less impact on blood sugar levels. Artificial sweeteners are synthetic sugar substitutes with a sweet taste that do not raise the blood sugar levels and are boon to diabetic patients. Glycemic index (GI) is a tool that ranks carbohydrates according to their glycemic response. It measures blood sugar response per gram of carbohydrate contained in the food, not per gram of food. Glycemic load (GL) is a newer concept, which takes serving sizes into account. A diet with a low GI and GL lowers the risk of heart diseases, diabetes and obesity. Therefore, by keeping a check on amount and type of sugar intake one can keep health disorders such as obesity, diabetes, cardiovascular disorders at bay.