from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A monosaccharide sugar, C6H12O6, occurring widely in most plant and animal tissue. It is the principal circulating sugar in the blood and the major energy source of the body.
- n. A colorless to yellowish syrupy mixture of dextrose, maltose, and dextrins containing about 20 percent water, used in confectionery, alcoholic fermentation, tanning, and treating tobacco. Also called starch syrup.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A simple monosaccharide (sugar) with a molecular formula of C6H12O6; it is a principle source of energy for cellular metabolism.
from the GNU version of the Collaborative International Dictionary of English
- n. A variety of sugar occurring in nature very abundantly, as in ripe grapes, and in honey, and produced in great quantities from starch, etc., by the action of heat and acids. It is only about half as sweet as cane sugar. Called also dextrose, grape sugar, diabetic sugar, and starch sugar. See Dextrose.
- n. Any one of a large class of sugars, isometric with glucose proper, and including levulose, galactose, etc.
- n. The trade name of a sirup, obtained as an uncrystallizable reside in the manufacture of glucose proper, and containing, in addition to some dextrose or glucose, also maltose, dextrin, etc. It is used as a cheap adulterant of sirups, beers, etc.
from The Century Dictionary and Cyclopedia
- n. The name of a group of sugars having the formula. C6H12O6, which may be regarded as aldehydes of hexatomic alcohols.
- n. In com., the sugar-syrup obtained by the conversion of starch into sugar by sulphuric acid, the solid product being called grape-sugar, starch-sugar, diabetic sugar, etc.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a monosaccharide sugar that has several forms; an important source of physiological energy
Because of this, glucose is classified as a reducing sugar.
"Monitoring your diet by tracking food is the most important way to prevent spikes in glucose levels for a diabetic and prevent type 2 diabetes for anyone predisposed," she says.
A: No. Blood glucose is measured in milligrams per deciliter of blood.
On the pro side -- in addition to fewer calories, they don't promote tooth decay and they don't get completely absorbed by the body so the conversion to glucose is slower, requiring little or no insulin to be metabolized.
Corn syrup enriched with fructose is then mixed with corn syrup high in glucose to produce the desired ratio of one to the other; some "high" fructose corn syrup preparations are higher in fructose than others.
The good industry boys are just pre-chewing it for you so its already in glucose/fructose form, without the tiresome breaking it down from sucrose.
Some other glucose is converted to another simple sugar, galactose.
Either way, failure to import glucose from the blood leaves high levels of glucose in the blood – high blood sugar.
Some diabetics require sugar if their glucose is too low but craving sugar by itself does not equal diabetes.
Pre-diabetes, also called impaired fasting glucose, is diagnosed if the reading is between 100-125 mg/dL.
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