Aka raw agave, agave nectar, or agave syrup, Agave is a syrup commonly marketed as a natural and healthy alternative for sugar, though it may be worse for human health than the terrible table sugar. It is produced from the Agave plant, which grows in the Southern US and South America, but it is not natural. In fact, it is very refined and processed, resulting in a syrup devoid of all nutrient and, in spite of being low in glucose (does not spike blood sugar levels), it is extremely high in fructose (up to 92%), that may cause insulin resistance and fatty liver disease. Not suitable for diabetics.

See Agave.

See Agave.

Amazake is a traditional naturally sweet cream (looks like yogurt) made from fermented rice, with a long tradition in Japan, the place of its origin. It is a vegan sugar substitute with a malty taste, and it is considered a probiotic with numerous health benefits. It has a low glycemic index, since it is very slowly digested, leading to a steady blood sugar level. It is an ideal natural substitute for dairy and sugar at the same time. Suitable for diabetics.

AKA barley sugar, malt syrup, malted barley, or diastatic malt, Barley malt is a natural unrefined sweetener from sprouted or malted barley. It is not raw. It is a better alternative to regular table sugar, cane sugar, and honey as a sweetener due to a lower increase and more sustained blood glucose level. It is low in calories and has many properties, being able to improve people's health by reducing blood sugar levels, the risk for diabetes, people’s appetite and the risk for cardiovascular disease. Barley malt syrup is best used in combination with other natural sweeteners. Not suitable for diabetics.

See Barley malt.

AKA rice syrup, Brown rice syrup is a natural sweetener produced by fermenting cooked brown rice. The final product is mix of three sugars, maltose, glucose, and maltotriose. It is vegan, unlike honey, and can be used instead of it. It is a reasonably good source of some minerals and vitamins, with almost no fiber. Its glycemic index is controversial, and some manufactures state it as low as 25, although this cannot be possible, since the three sugar components have higher GI isolated (105, 100, and 60, respectively). Other authorities report different index. Not suitable for diabetics.

Caramel is just cane sugar that has been heated to 338 °F. It is a very pleasant form of sugar that can add flavor, texture, and color to food. Its color may vary from light brown to a darker color depending upon the temperature and the length of time heated. In terms of nutrition, it can be considered the same as table sugar. It should be counted as part of the daily intake of refined sugar. Like sugar, it contributes to tooth decay, diabetes, and obesity. Used as a flavoring or coloring in many different foods, including breakfast cereals and desserts. Not suitable for diabetics.

Miscalled tapioca flour, although it is not the same: cassava is a name generally applied to the roots of the plant, whereas tapioca is the name given to starch and other processed products. Its origin is believed to be the Amazon region and it is a valued raw material for producing many kinds of modified starches for food applications. Cassava starch can withstand long cooking times without breaking down, which makes it having a low glycemic index. Some studies support its contribution for the management of type 2 diabetes. Somewhat suitable for diabetics.

Aka Tapioca syrup, Cassave syrup is a natural translucent, viscous liquid sweetener made from the root of the cassava plant, enzymatically modified into a neutral-flavored syrup. The end-product has a high glycemic index, fructose-free sweetener, healthier than processed sugars and artificial sweeteners. It is lower in calories and carbohydrates than regular cane sugar. Not suitable for diabetics.

Aka glucose syrup, Confectioner’s glucose is a commercial sweetener made from the hydrolysis of starch at high temperature and pressure. Corn is the common source, and in this case, it is called corn syrup, but it can be made from potatoes, wheat, barley, rice, and cassava. As the reaction of hydrolysis is difficult to control, different grades of glucose syrup are produced, which have different characteristics and uses. Confectioner’s glucose is produced as a thick liquid. As it does not crystallize, it is often utilized in the manufacture of a variety of candy products. It is not a healthy ingredient and should be avoided as much as possible. Not suitable for diabetics.

AKA corn syrup, Corn glucose syrup is made exclusively from maize. It is a viscous sweet syrup produced by breaking down cornstarch, made up of varying proportions of glucose and fructose. It is used in lots of processed foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. It is distinct from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter compound due to higher levels of fructose. It has high glycemic index. Dangerous for diabetics.

Aka HFCS, fructose syrup, glucose-fructose (syrup), isoglucose, and high-fructose corn syrup. Corn sweetener is derived from stalks of corn and converted to syrup through an intensive chemical process, and it is extensively used in a wide variety of processed foods and beverages, ranging from soft and fruit drinks to yogurts and breads. This sweetener is absolutely ubiquitous, and its excessive intake is linked to an increased risk of many diseases, including diabetes and heart disease. Not suitable for diabetics.

See Corn glucose syrup.

Or corn starch. It is an edible polymer derived from plants and used for many culinary, household, and industrial purposes. Moreover, cornstarch can be easily modified either physically or chemically making it a very versatile ingredient. It is an odorless, tasteless white substance and it is an important constituent of the human diet, commonly used in food industry as it offers good stabilizing effect. It is not the best foodstuff for people who want to lower or regulate their blood sugar or cholesterol levels. Also, it is calorically dense and has little nutritional value. In fact, it is not unhealthy in small amounts, but it is added to many highly processed and packaged foods, making easy excessive intakes. Not suitable for diabetics.

AKA crystal fructose or crystallized fructose, crystalline Fructose, crystal fructose is the crystalline form of fructose, and a food additive made from corn or sugar cane. It is commonly used as a nutritive sweetener in foods and beverages. In the USA, this is an abundant and cheap source of fructose. According to federal standards, crystalline fructose is, by definition, at least 98% fructose; the remaining fraction is water and minerals. Absolutely dangerous for diabetic patients.

See crystal fructose.

See crystal fructose.

See Barley malt.

See Corn sweetener.

Galacto-oligosaccharides are composed of galactose and 3-8 other simple sugars and are synthetically produced from lactose. They cannot be digested in the human small intestine, so they travel unchanged into the large intestine, where beneficial colonic bacteria can break them into gases and short-chain fatty acids (SCFAs), which can be absorbed and used by the body. They are currently considered a major prebiotic and very suitable for diabetics.

Galactomannans are industrial polysaccharides that are commercially isolated from the seeds of guar, carob, fenugreek, and tara plants. They are commonly used in the food industry for a range of applications in dairy, bakery, confectionary, meat, and beverage industries. Rich in mannose, they appear to be beneficial for helping control type 2 diabetes by reducing hyperglycemia. Suitable for diabetics.

See Confectioner’s glucose.

See Corn sweetener.

AKA Pale treacle, Golden syrup is a by-product of the refining of cane sugar. It is excellent for cooking and for certain recipes. It is really just another form of ordinary sugar. It is made up of approximately 56% invert syrup, and 44% sucrose. Unlike molasses it has no minerals or vitamins. It is partially inverted (a chemical process that cause an inversion of light polarization by a solution) and tends to crystallize on storage. Not suitable for diabetics.

GOS is an acronym for galacto-oligosaccharides [See ‘Galacto-oligosaccharides’].

HFCS is an abbreviation for High fructose corn syrup and is another name for corn sweetener. [See ‘Corn sweetener’].

High maltose corn syrup is a syrup made from corn starch. It contains maltose and glucose but, unlike high fructose corn syrup, it contains no fructose at all, and must therefore be considered as a far safer sweetener. As it is a refined carbohydrate, it is devoid of almost all nutrients. In some ways, it could be considered even superior to cane sugar or honey as it contains no fructose at all. The main sugar is maltose, with typically 40–50%, though sometimes as high as 70%. Some artificial sweeteners have high maltose corn syrup as its base. It has a very high glycemic index, so it is important for diabetics to be aware of its presence. Not suitable for diabetics.

See Corn sweetener.

HMCS is an abbreviation for High maltose corn syrup [See ‘High maltose corn syrup’].

AKA invert syrup or inverted sugar, Invert sugar is made by splitting sucrose into its two components, glucose and fructose, in a process called inversion. This process prevents crystallization of cane sugar in confectionery production, and it is used in many baked goods because it retains moisture, improving the shelf life of foods. However, it is just another form of sugar, and is quite similar to high fructose corn syrup, except that it is made from cane or beet. Like some other forms of refined sugar, invert sugar may or may not be vegan, depending on the processing and filtered methods used. People should take care to avoid excessive consumption. Not suitable for diabetics.

See ‘Invert sugar’.

See ‘Invert sugar’.

See Corn sweetener.

AKA Palatinose, its trade name, Isomaltulose is a nutritional sugar that is digested more slowly than sucrose, and has health advantages for diabetics and non-diabetics. It is a disaccharide, resulting of the first step of the process for transformation of sucrose into isomalt. It is a suitable option to consume during prolonged physical activities. It can also be consumed before the beginning of physical activity, preventing the secondary hypoglycemia as a consequence of hyperinsulinemia. It has also been shown to be effective in preventing exercise hypoglycemia in diabetic people. Isomaltulose is currently considered to be a promising sugar substitute. Suitable for diabetics.

King’s syrup is a thick, amber-colored form of inverted sugar syrup (so called because of the production process that uses an enzyme to promote a chemical reaction that invert the angle of rotation of polarized light through a solution with this sugar). It is made in the process of refining sugar cane juice into sugar. It is a good substitute for molasses or for people who do not eat honey. Not suitable for diabetics.

Kona-ame is a hydrolysate of starch, generally used as a sugar substitute in cooking and baking. Popular in Japan and in Japanese communities worldwide. It may be use as a gel, powder, or syrup. Not suitable for diabetics.

See Cornstarch.

Malt extract is used as a sweetener with flavor and nutritional properties. It has roughly half the sweetness of sugar or golden syrup and therefore can be used in food applications where too much sweetness is undesirable. Not suitable for diabetics.

See Barley malt.

See Barley malt.

MCC is the abbreviation for the term microcrystalline cellulose, which is a fine, white powder, produced from non-digestible plant matter in sources like wood pulp and tough plant stalks. It is called “microcrystalline” because its tiny crystals can only be viewed under a microscope. It is among the most commonly used cellulose derivatives in the food industry, often present in supplements, pharmaceuticals and packaged foods, and its unique properties are used for a variety of reasons. It may be used as anti-caking agent, stabilizer, texture modifier, fat substitute, emulsifier, extender, or suspending agent among other uses in food production. Adding microcrystalline cellulose to food can influence its texture without impacting the flavor, and without any known harmful side effects. The most common form is used in vitamin supplements or tablets. The FDA allows food companies to add MCC, claiming that it is a harmless, organic additive. Suitable for diabetics.

See MCC.

In Japanese, “mizu-ame” literally means “water candy” (also known as millet jelly). Mizu-ame is a thick, clear, and sticky sweetener, used similarly to honey and corn syrup, and as a sweetener or glaze in other foods. There are two methods to produce mizu-ame, both involves adding malt for the conversion of starch (from rice, sweet potatoes), the traditional method, or barley malt, the alternative method, to sugars. Each one will generate a slightly different version of mizu-ame. The method using barley, which generates mugi mizuame, is considered more flavorful than the traditional version. It is used preferentially in Japanese sweets as the sugar does not crystallize and a silky- smooth texture to the tongue can be maintained. Not suitable for diabetics.

As the name implies, modified corn starch is corn starch that has been treated, causing the starch to be partially degraded and change its properties. Consisting of glucose (a simple sugar) molecules at its core, the end-product is essentially 100% glucose, when it is broken down into individual glucose molecules. For this reason, it is not the best for lowering or regulating blood sugar or cholesterol levels and might also not be the best for people on a diet, or for those looking to reduce their risk of obesity. Not suitable for diabetics.

Modified food starch may be made from any kind of starch, including corn (known as modified corn starch), waxy maize, or potatoes. The last two types are gluten-free. It is modified by physically, enzymatically, or chemically altering starch to change its inherent properties. It is not necessarily genetically modified, although some types are likely made from genetically modified ingredients. Not suitable for diabetics.

Palatinose is a trade name of isomaltulose. See Isomaltulose.

See Agave.

Refiner’s syrup is a by-product of cane sugar production, partially inverted, with a pleasant taste and unique flavor. It is not modified by the addition of enzymes. As it is partially inverted, fructose and glucose are present in pure forms, unlike cane juice syrup, or cane sugar, which are almost 100% sucrose. It does not have molasses or vitamins and minerals from the cane plant, being, in fact, just another form of refined sugar. Not suitable for diabetics.

Rice bran syrup is almost the same of Brown rice syrup, with controversial opinions. Many experts say that rice bran syrup is made exclusively from malted rice (brown), while rice syrup admits other non-malted syrup. Rice bran is safe for most people when eaten. Increasing the amount of bran in the diet can cause unpredictable bowel movements, intestinal gas, and stomach discomfort during the first few weeks. Not suitable for diabetics.

See Brown rice syrup.

See Brown rice syrup.

Solid corn syrup is made from concentrating corn syrup to less than 10 percent water. Made up of varying proportions of glucose and fructose, the glucose content of the syrup must be at least 88 percent by weight to qualify as a corn syrup solid. Corn syrup solids can also be used to coat vitamins and pills, and may cause obesity, diabetes, and liver disease. It has high glycemic index, which makes it dangerous to diabetics.

Tagatose is a natural sweetener, but rare in nature, with a sweetness very similar to sugar, just slightly less sweet than sugar. It is chemically derived from galactose, after dissociation of lactose, which is enzymatically hydrolyzed to galactose and glucose. It is also a prebiotic, which means that it assists in the development of beneficial bacteria in the gut. Although it is not a sugar alcohol, it can have a slight laxative effect. It is also reputed as safe, since it presents a slow absorption of glucose into the bloodstream and only 20% of orally ingested tagatose is fully metabolized. Additionally, it has a minimal effect on blood glucose and insulin levels and so, it may be of additional use for diabetics in this regard. It is also synthesized for industry purposes, often made from dairy. Suitable for diabetics.

Sometimes miscalled cassava starch, although there are in fact distinct differences: cassava is a name generally applied to the roots of the plant, whereas tapioca is a starch extracted through a process of washing and pulping. The wet pulp is then squeezed to extract a starchy liquid. Once all the water evaporates from the starchy liquid, the tapioca flour remains. Its origin is believed to be the Amazon region and, like other starches, tapioca flour is a very fine, white powder. It is a substitute for cornstarch as a thickener. Somewhat suitable for diabetics.

See Cassava syrup.

Treacle is basically the British equivalent of molasses, made from syrup that remains after sugar has been refined. The word “treacle” is defined as any syrup made in the refining of cane sugar. This includes molasses, though some will debate whether the two are the same or not. It is obtained by removing sugar from sugarcane or sugar beet juice. Treacle comes in two main forms: Light Treacle (also called Golden Syrup), and Black Treacle. Not suitable for diabetics.

The name comes from Xanthomonas campestris, the bacteria responsible for the fermentation of sugar present in corn. As a food additive, it is used to thicken or stabilize processed foods and it is very useful in the food industry and commonly added to foods. It may even have health benefits, like lowering cholesterol and blood sugar levels. Xanthan gum may stimulate the intestine, but it can cause intestinal gas and bloating as well. It also seems to slow the absorption of sugar from the digestive tract. Suitable for diabetics.

Maltol is a naturally occurring sugar polymer, primarily used as a flavor enhancer. Although it is found in the bark of larch tree, in pine needles, and in roasted malt, it can also be made from corn starch, potato starch, or rice starch. It is a white powder or syrup and do not taste sweet. Because it smells like cotton candy or caramel, maltol is used to make the odor of freshly baked bread more noticeable and is used as a flavor enhancer in commercial baking. Not suitable for diabetics.

From the Greek (poly = many; sacchar = sugar), polysaccharides are complex carbohydrate polymers consisting of 10 to up to several thousand monosaccharides linked together covalently by glycosidic linkages. Naturally present in the cell walls of plants, they are most often insoluble in water. They may be digestible, such as starch, that are broken down during digestion; or non- digestible (known as dietary fiber), such as inulin, that promote the passage of food through the gut and may also promote the growth of beneficial intestinal bacteria. In the food industry, the addition of polysaccharides acts as dietary fiber and stabilizer. Polysaccharides are also formed as products of bacteria, for example, in yogurt production. Other examples of polysaccharides include dextrin, polydextrose, galactomannans, among many others. May be or may be not suitable for diabetics.