On Fri, 20 Sep 2013 12:57:26 -0400, Gary > wrote:

>ImStillMags wrote:
>>
>> On Friday, September 20, 2013 5:09:55 AM UTC-7, Gary wrote:
>>
>> >
>> > Not telling you what you should do...I'm just wondering why so many
>> >
>> > here seem to hate or avoid using a bit of refined sugar, yet they will
>> >
>> > substitute another simple sugar for recipes.
>> >
>>
>> Splenda is horrible. I would use white sugar before I would use Slpenda.
>> It is not good for your body.
>
>I've never used splenda or any other sugar substitute. Other than
>diabetics that need to cut out sugars, I've always wondered just why
>fruit juice sugar, honey, is any different than using plain old white
>sugar. Once ingested, your body doesn't know the different sources of
>simple carbohydrates.
>
>I invite Susan from NYC area to chime in here. She has obviously done
>the research and might clue me in to the differences. I'm ready to
>learn from her research if I'm wrong.

Fruit juice is fructose.
Honey is glucose.
White/brown/evaporated cane/beet sugar is both
- Sucrose is a disaccharide of a fructose and glucose molecule.

There are also
galactose, maltose (2 glucose molecules), and lactose (glucose +
galactose)