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Are all sugars created equal?

DJW

Forum Monitor
I'm working to overhaul my diet.

My question: Is their a fundamental difference in the way the body treats different sugar sources?

Raw sugar, white sugar, juice, sugar cane, etc.
 

nogutsnoglory

Moderator
From what I understand it still all converts to glucose and is pretty bad. There are safe substitutes like stevia though that shouldn't spike glucose levels.
 
I'm working to overhaul my diet.

My question: Is their a fundamental difference in the way the body treats different sugar sources?

Raw sugar, white sugar, juice, sugar cane, etc.
You are touching on one of the basic tenets of the Specific Carbohydrate Diet. There is a sub-forum here that may offer some in-depth feedback on this topic.
 
Sugar is sugar(white, raw, syrup), HFCS is just as bad
Sugar is a disaccaride (two molecules -fructose and glucose, joined together)
An enzyme is required to separate the molecules before they can be digested.
Honey is fructose and glucose but mainly as monosacarides (single molecules) not joined, so by SCD measures it is 'legal'
One of the main tenets of SCD is that complex carbs and disaccarides are not absorbed well by the body and feed bad bacteria in the gut [1]
Fruit sugars are buffered by the fibre but fruit juice isn't so fruit sugar is absorbed slowly but fruit juice is absorbed quickly (or by SCD interpretation, not absorbed and available to 'bad' bacteria).
Carbohydrates (grains and starchy vegetables) are complex carbohydrates (long chains of molecules) and are broken down into simple sugars by enzymes in the digestion (or by SCD interpretation, not absorbed and available to 'bad' bacteria).

SCD is a great theory but remember, it grew out of the 60's and, while it works for many, the science may not be (isn't) 100%.
SCD cuts a whole lot of things and there is no way to know which cuts are helping and which aren't.

Every cell in the body can use glucose but fructose gets processed in the liver
which is a whole 'nother health crisis [2] and not really related to IBD/SCD etc

Grains (particularly gluten grains) have many deleterious effects besides just the carbohydrate breakdown problems and cutting wheat (or all grains) is probably going to have the most benefit [3]. Along with that cutting vegetable oils and sugar are the things i put most effort into.
Avoiding all toxic foods is a no-brainer (anything from a factory?,almost anything with a bar code?, food-like-prodacts?)



[1] SCD Science
http://www.pecanbread.com/scdscience.html
[2] Sugar: The Bitter Truth
https://www.youtube.com/watch?v=dBnniua6-oM
[3] Wheat Is A Cause of Many Diseases, I: Leaky Gut
http://perfecthealthdiet.com/2010/10/wheat-is-a-cause-of-many-diseases-i-leaky-gut/
Why Wheat Is A Concealed Cause of Many Diseases, II: Auto-Antibody Generation
http://perfecthealthdiet.com/2010/1...-cause-of-many-diseases-ii-molecular-mimicry/
Why Wheat Is A Concealed Cause of Many Diseases, III: Adjuvant Activity
http://perfecthealthdiet.com/2010/1...cause-of-many-diseases-iii-adjuvant-activity/
 

DJW

Forum Monitor
Thank you both. I didn't know this was connected to the specific carb diet. Right now I'm focusing on cutting grains and sugar. It's proving to be a challenge to turn this boat in a new direction.
 

Catherine

Moderator
Also look at the FODMAPS diet. This diet also doesn't believe all sugars are equal.

Its a low fructose, low lactose and low gluten diet.
 
Maltodextrin specifically has been linked to rapid growth of e.coli.

Many people have fructose intolerance. Sugars are a ratio of fructose to glucose. Glucose helps the body absorb fructose so high glucose foods are safer for these people.

Personally I can't have HFCS, idk if that's due to fructose or not, but I can have regular corn syrup and table sugar which only have marginally different fructose profiles.

I take a protein shake that has glucose polymers for its sugar and no maltodextrin.

For a weight gain purpose they're different based mostly on complexity.
For Crohn's it's a whole lot more convoluted.
 
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