The Sugar Alphabet: 54 Different Names for Sugar

May 12, 2014 § 20 Comments

You’d think there’d be a good online reference for all the Sugar Aliases out there, wouldn’t you? One that’d tell you ALL those different names for Sugar-With-A-Capitol-“S”, (which is to say ingredients that contain extracted fructose, ie: the BAD GUY in sugar). And there are some sugar-name lists, but, I’ll venture to say, perhaps none as comprehensive as this one.

One big problem is that many of the Sugar Name lists out there fail to distinguish between sweeteners that contain fructose and those that do not– thereby committing the unforgivable sin of lumping innocent and lovable brown rice syrup in with such metabolic evils as crystalline fructose! (Can you imagine?)

In compiling this new comprehensive list, many of the terms I already knew, but some I had to research further. I hope you appreciate all the articles I had to read with titles like “The Biological Synthesis of Dextran from Dextrins,“ and the fact that I now – against my will- know what a structural isomer is. Yes! I did that for you.

So, (insert trumpet fanfare here) here is my Up-To-The-Minute, Pretty-Much-Alphabetized, Family-Sized LIST of Sugars-to-Watch-Out-For:

PS- Find a new sugar name? Send it to me!! I’ll add it.

THE SUGAR ALPHABET (54 different names and counting)

  • Agave
  • Barbados Sugar
  • Beet Sugar
  • Brown Sugar
  • Brownulated Sugar
  • Buttered Syrup
  • Cane Juice
  • Cane Sugar
  • Cane Syrup
  • Caramel
  • Carob Syrup
  • Castor/ Caster Sugar
  • Confectioners Sugar
  • Crystalline Fructose
  • Date Sugar
  • Demerara Sugar
  • Dextran
  • Dehydrated Cane Juice
  • Evaporated Cane Juice
  • Evaporated Cane Syrup
  • Evaporated Sugar Cane
  • Florida Crystals
  • Free Flowing Brown Sugar
  • Fructose
  • Fructose Crystals
  • Fruit Juice
  • Fruit Juice Concentrate
  • Glazing Sugar
  • Golden Sugar
  • Golden Syrup
  • Granulated Sugar
  • High Fructose Corn Syrup (HFCS)
  • Honey
  • Icing Sugar
  • Invert Sugar
  • King’s Syrup
  • Maple Sugar
  • Maple Syrup
  • Molasses
  • Muscovado
  • Panocha
  • Powdered Sugar
  • Raw Sugar
  • Refiners’ Syrup
  • Sorghum
  • Sorghum Syrup
  • Sucanat
  • Sucrose
  • Superfine Sugar
  • Table Sugar
  • Treacle
  • Turbinado Sugar
  • White Sugar
  • Yellow Sugar

Not sugar but if I were you I would also avoid:

Sugar Alcohols:

  • Erythritol
  • Isomalt
  • Maltitol
  • Mannitol
  • Sorbitol
  • Xylitol

Artificial Sugar Substitutes:

  • Acesulfame Potassium
  • Aspartame (Nutrasweet, Equal)
  • Cyclamate
  • Neotame (Nutrasweet)
  • Saccharin (Sweet n’ Low)
  • Stevia (Truvia)
  • Sucralose (Splenda)

The Good News List!

These sound suspicious, but are more or less fine. They aren’t all necessarily health foods mind you, but they are sweetening agents that contain no fructose.

  • Barley Malt
  • Barley Malt Syrup
  • Corn Syrup
  • Corn Syrup Solids
  • Dextrose
  • Diastatic Malt
  • Diatase
  • Ethyl Maltol
  • Galactose
  • Glucose
  • Glucose Solids
  • Grape Sugar
  • Isomaltose
  • Lactose
  • Malt Sugar
  • Maltose
  • Maltodextrin
  • Rice Syrup

Foods to Watch Out For:

You’ll find sugars in the strangest places, once you start to look. Here are some of the surprising, but very common offenders of hidden sugar (fructose):

  • Crackers
  • Bread
  • Bacon
  • Vanilla
  • Baby Food
  • Baby Formula
  • Salad Dressing
  • Cold Cuts
  • Marinades and Sauces
  • Tortellini
  • Smoked Salmon
  • Chicken Broth
  • Sausages
  • Cereal
  • Breakfast bars
  • Granola bars
  • Nuts
  • Dried Fruit

Foods That Are Generally Safe from Fructose: (it’s a short list, isn’t it?)

  • Cheese
  • Non-flavored Pretzels
  • Non-flavored Yogurt
  • Non-flavored potato chips

 

A Year Of No Sugar: Post 78

October 22, 2011 § 2 Comments

Recently I was talking to my mom on the phone and she said “How much time do you have left on this thing anyway? Two months?”

And it hit me- she’s right. We’ve been on No Sugar for ten months now… which means we’re, uh… we’re… five-sixths of the way done!

Sesame Cookies- The First Attempt

It does make me glad to know we’ve made it this far, and that, despite several dreams I’ve had to the contrary, I haven’t suddenly forgotten the project and ordered a hot fudge sundae, only to suddenly, panic-stricken, remember- gasp! The Project!- half-way through eating it. (Yes, I’ve really had those dreams. Sometimes they’re petit fours. I don’t know why. I’m like, “Petit fours? Really?”) I’m also glad, of course, because some days No Sugar can be a certified pain in the tookas.

Looking back lo those many months ago when we first started out though, I can discern in myself a bit of the wide-eyed zealot, which I think you kind of have to be in order to attempt a project of this magnitude, and truthfully, obnoxiousness. I had some weird degree of fun in finding the sugar where we least expected it… as if to say: look! See? I’m not crazy! They’re the ones that are crazy!?! See! Ha ha! Why are you all looking at me funny?

Nowadays, I know the drill. I know it so well it can be maddening. I could play parlor tricks with my wealth of fructose knowledge. (“Go ahead, check the ingredient list. It’s there. Yeah, I’ll wait.”) We rarely make rookie mistakes anymore, no longer bring home things we haven’t read the teeny-tiny ingredient-print of closely enough. We know which items on the restaurant menus are safe and which are verboten before we even ask. Our lapses aren’t the exciting “Whoops, I had a chocolate eclair!” variety, but rather the mundane items we know better about: my husband Steve looks the other way while I eat a sandwich roll which undoubtedly was made with some minuscule amount of sugar… and I try not to look askance at him while he leaves the bacon pieces on his restaurant salad. Bless me father for I have sinned… I had impure thoughts about my neighbor’s shrimp cocktail sauce.

Nonetheless, it’s been a year since I’ve had a glass of juice. Or a candy bar. We’ve been to cotton-candy-less circuses and cider-doughnut-less days at the apple orchard. Do I still crave these things? Yeah, but it’s different. The loudspeaker demand in my head has shrunken to a wistful sigh. When we visited the orchard and smelled the cider donuts in the air I deeply inhaled the smell, appreciating the sweet, sad, fall-ness of it. It was lovely. Then Steve said, “Let’s get out of here- that’s torture!”

I can still get excited about the project though, just in different ways. Right now I’m trying to replicate the lemon-sesame seed cookies we get at the health food store from GoRaw, (inspired, in part, by the “What-are-these-covered-in-gold-leaf?” price tag.) I love how excited everyone gets in our house when I make No Sugar desserts: the kids jump up and down and yell “cookies!! cookies!! C-O-O-K-I-E-S!

When the very first batch came out of the oven my six-year-old Ilsa came to grab not one but two, and I asked her “It’s a new recipe- How do you know you’re going to like them?”

She gave me a look that said she’s pretty sure I couldn’t possibly be that stupid.

“They’re cookies, Mom!” she patiently explained.

I felt bad, then, when she had to come back and spit the cookie into the sink.

A Year of No Sugar: Post 2

January 2, 2011 § 1 Comment

Day two of the project and the going is s-l-o-w… which is to say that we are finding sugar everywhere besides on top of the door frames, and if we suddenly found it there too I imagine we’d hardly be surprised.

At breakfast we avoided sugar with success, (hooray!) until afterwards when the kids wanted to open the “Make Your Own Gummis!” kit they got for Christmas… (awww!). That’s right: we didn’t even make it to lunch. I have decided that, by necessity, this coming week will be a “clearing” week, devoted to shedding our sugar like layers of an onion- unlike many households we have no high-fructose corn syrup to get rid of, but cane sugar? Powdered sugar? Brown sugar? Just plain sugar? And I hate wasting perfectly good, perfectly expensive, and in some cases, perfectly labor-intensive food. This doesn’t mean we’ll be consuming the leftover Christmas candy canes- those are going in the freezer- but the last of my homemade bread with maple syrup in it? We’re eating it.

At the same time I have high hopes of not traumatizing the kids too much with this admittedly way-way-outside-the-mainstream plan… Gradually eliminating the sugar in a gentle, phasing manner seems somewhat more appropriate than one day tossing half our pantry into the garbage. Which, despite our label-reading ways, we could very easily do.

So we’ll finish the last of our Bunny Grahams with cane sugar. We’ll make the Gummis today and eat them. When we go to have our grilled cheese sandwich lunch we’ll wince after realizing the organic ketchup, of course, has sugar as it’s third ingredient. Sigh. Sigh. Sigh. And yet, I’m hopeful because it’s progress. After mulling this project over for so long in my head, it’s finally begun to inch forward.

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Information About The No Sugar Project

 

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