Sugar (/ ʃʊɡər /) is a class of sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose and galactose.
Less processed sugars like honey, date sugar, and coconut sugar provide small amounts of nutrients, making them a healthier alternative to table sugar.
Sugar, any of numerous sweet, colorless, water-soluble compounds present in the sap of seed plants and the milk of mammals and making up the simplest group of carbohydrates. The most common sugar is sucrose, a crystalline tabletop and industrial sweetener used in foods and beverages.
Research shows that sugar stimulates the brain’s reward pathways in ways strikingly similar to addictive drugs like cocaine. Each sweet bite floods the brain with dopamine, creating intense pleasure.
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There are at least 61 different monikers for sugar. Here’s how to tell which ones to cut down on—and which may be healthier than you think.
Sugar is an umbrella term for many types of simple carbohydrates, including white table sugar. Also called sucrose, this is the most common sweetener used in sweet desserts and baked goods.
Eating too much sugar is well known for raising the risk of obesity and diabetes, but many people may be surprised to learn that their taste for sugar can have a serious impact on their heart health.
Sugar – particularly added sugar – is in nearly all of our food. Whether you have a sweet tooth or not, it’s important to know the benefits and consequences of all three kinds of sugar, and how we can adjust our relationship to them.