100 Names for Sugar
I took the list below from a few different websites. I’m not 100% certain that every one of the names is completely accurate (some, such as xylitol, I’m pretty sure are technically sugars, but different enough chemically that they aren’t really what we mean by “sugar”).
The main point is, processed foods contain a lot of sugar, and it’s often hard to spot in the list of ingredients.
The other point to make is that there aren’t really “good” sugars and “bad” sugars. All of them are probably fine, in small quantities; all of them are harmful if you eat a lot of them, all the time.
There’s been a lot of concern about “high-fructose corn syrup,” and that probably is worse for people than sucrose or glucose, but only a little worse. The problem is, it’s in lots of processed foods, in large quantities. Then again, since “high-fructose corn syrup” got a bad rap, food manufacturers have been hiding the sugar under other names (like “cane juice.”) Look for sugar, especially, in foods that are advertised as “low-fat.” Manufacturers often take out the fat, and load up on the sugar. It’s a bad trade-off.
Of course, there’s sugar in a lot of foods which are minimally processed, like apples and oranges (with the skins on), and even carrots and onions. Those foods also tend to contain a lot of fiber, which slows down the absorption of the sugars into the blood stream. The result is, less of a “sugar high,” less of an insulin peak, and less of a post-sugar plunge. Also, the fiber fills you up, so it’s hard to “OD” on the sugar.
Bottom line: read labels, and choose ones that are stuck on raw, unprocessed fruits and vegetables.
Some of the (more than) 100 names for sugar:
Barley malt syrup
Cane juice crystals
Coconut palm sugar
corn syrup solids
Dehydrated cane juice
Evaporated cane juice
Free-flowing brown sugars
Fruit juice concentrate
fruit juice concentrates
Grape Juice Concentrate
High-Fructose Corn Syrup
Ribose Rice syrup
Rice syrup solids
[this page was last updated by Robert Needlman, on 11-25-2018]