Sugar-free food is relative to conventional sugar-containing food. Sugar-free food refers to foods with low monosaccharide and disaccharide content such as glucose, fructose, galactose, sucrose, lactose and maltose.

Sucrose-free food means that food should not contain sucrose. There are more differences between sugar-free food and sucrose-free food. Sugar-free food is relative to conventional sugar-containing food. Sugar-free food refers to the low content of monosaccharide and disaccharide such as glucose, fructose, galactose, sucrose, lactose and maltose.

Introduction of sucrose-free products

Sugar-free food refers to food without adding sucrose as sweetener during processing, but this does not mean that this kind of food does not contain glucose, maltose, starch and other substances. Generally speaking, people prefer to eat sweets. Because sucrose can raise blood sugar, manufacturers do not add sucrose when making it.

However, in order to improve the taste of food, they often add other sweeteners, perhaps natural sweeteners (malt syrup, glucose, etc. ) or synthetic sweeteners (acesulfame K, aspartame, etc. ).

If diabetics think that all foods without sucrose are safe, they accidentally eat foods without sucrose containing maltose syrup or glucose, because they are easier to digest and absorb than deer sugar.

Therefore, the blood sugar will increase significantly after meals, which is even more unfavorable for controlling the disease. Therefore, before buying and eating all processed foods, the ingredient list should be carefully analyzed to avoid affecting postprandial blood sugar.