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
As someone with IBS sensitive to high amounts of sugar I sadly have to tell you that while there are some differences in general our body doesn’t much care where sugar comes from.
But a cup of coke you can down in one go or the multiple peaches you would need to eat to get the same amount of sugar means usually you just don’t consume as much sugar as fast with fruits 😉
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