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
Think of sugar in fruit as being scattered among other parts of the fruit that your body has to break down to get to it. Think of it like the sugar being insulated by plant fiber.
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