For example, most fruits have around 10-20g of sugar per cup of fruit. How is this sugar any different than if I were to eat a granola bar with 10g of added sugar? Or have a drink with added sugar? The USDA says to limit added sugar consumption, but says nothing about limiting regular sugar consumption. Is added sugar chemically any different from sugar found in natural foods?
In: Chemistry
Pretty much they are the same. Sugar in fruit is tied up in fibre. It is slower to digest and you can only eat so much fruit. Processed sugar can be consumed in much higher quantities and will spike in your blood much faster.
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