Put The Right Sugar In Your
Diet!
Here's What John Kender says on sucrose and how it effect those of us with TTM:
"My experiments suggest to me that it is the glucose part of sucrose
that is
the culprit. (The sucrose molecule is made up of two simpler molecules, one
glucose, one fructose.) By the time it hits the bloodstream, your body
doesn't really know anymore where the carbohydrates came from, and a lot of
the sucrose has been split into its component parts, freeing the glucose to do
whatever it is that triggers a lot of pulling. I think it feeds a yeast.
Whatever the reason, if a food log says sugar is "bad" for pulling, it's best
to try to avoid it. Fructose does however seem to be much less bad. It is
not surprising (to me) that many yeasts prefer glucose to fructose by a 10 to
1 margin. I would suggest buying some in the dietetic section of the
supermarket and giving it a try instead of syrups."
Honey (82% sugars) is made up of 50%
fructose, 40% glucose, 10% other
Maple syrup- the real stuff- (67% sugars) is made up of 98%+
sucrose
Molasses (50-70% sugars) is made up of 95%+ sucrose
The Rice Syrup Group (35-50% sugars) is made up of 40-80%
maltose, 20-60%
glucose
Barley syrup (60% sugars) is made up of 70% maltose, 25%
glucose, 5%
other
Date sugar (65% sugars) is made up of 95%+ sucrose
Sucanat/Muscovado/Florida Crystals:
(97% sugars) is made up 95%+ sucrose
Fruit Juice Concentrate (70% sugars) - 50% fructose, 25%
glucose, 25%
sucrose.
Barley Malt
Malted Barley
Maltodextrine
Maltose
Mannitol, Sorbitol, Xylitol, Maltitol
Dextrose
Polydextrose
Dextrin
Galactose
Lactose
Beet Sugar
Cane Juice
turbinado sugar
Corn Sweetener or Syrup
Glucose
Raisin Juice
Raisin Syrup
Raw Sugar
Sucanat
Sugarcane
Sweeteners you can
have (in small amounts):
Splenda - Found in your local health food store: Whole Foods, GNC etc. What
Is Splenda? Click here
Fructose - Found
in the Diabetic Section of the Grocery Store.
Stevia - Available
at Health foods stores: Whole Foods, GNC etc.
What About Aspartame? 
More
on honey:
"Honey is a mixture of about equal parts glucose and fructose. The
bees
gather nectar, which has glucose, fructose, and sucrose, and split the
sucrose into it parts, which are again glucose and fructose. (They carry
tiny little scissors to do this.) Glucose is the primary energy supply
for most living things. Yeasts are routinely grown on it. Fructose they
can use too, but only at about 10% efficiency. On the other hand, people
have enzymes that convert fructose to glucose very effectively.
The fact that people do report that glucose is "bad" and fructose is "not
at
all as bad" for pulling is not inconsistent with the hypothesis that there is
some intermediate stage that sugars go through in order to effect their
result, quite possibly through a microorganism. Otherwise one would expect
there to be no difference in people's reaction to the two sugars."
- John Kender
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