Names Of Different Sugars

sugar2Make a mental list of what you ate today… How much of it contained sugar?  I have a feeling quite a bit of it contained sugar even if it isn’t obvious at first glance.  I believe the dramatic increase in sugar consumption the past 50 years is one of the biggest culprits in today’s obesity epidemic.  That includes the fake sugars found in diet sodas and “low carb” products.

In my grocery shopping tours, I teach people to read the ingredients label and that the ingredients are listed in the order of quantity… meaning the first ingredient is the most prevalent in the food you are going to eat.  When those on the tour start to read the ingredients they are amazed at how much sugar is in foods and how many different names there are for it.

One of the biggest problems with sugar is that it sends blood sugar levels up quickly; since this would be toxic to the bloodstream, insulin quickly comes to the rescue and shuttles the sugar to either the muscles or liver (if they were depleted) or store it as fat.  If you are eating sugar at times when you are not very active (night time) this will almost always get stored as fat.  To make matters worse, sugar doesn’t provide much nutrients and doesn’t do a good job at signaling to the body that it is full and satisfied from eating sugar, so you then eat more, whether it is more sugar or something else.

sugar4If many of the products you buy used only one form of sugar instead of 3-6, I would bet that many of these products would contain sugar as the first ingredient.

A great site to check out to visually see how much sugar is in your favorite foods and products is

Keep in mind not all sugar is created equal; fructose which is found in fruits, doesn’t affect blood sugar quite as much as some other forms of sugar. Also eating fruit is great because it provides you with so many other benefits through fiber, minerals, vitamins, and antioxidants.  So take home message:  Don’t stop eating fruit!

I received a great email awhile back of a list of 56 names of sugar.  This is great, because now you can recognize when a product contains sugar even if it doesn’t say “Sugar.”

Here are the 56 names of sugar:

sugar31. Barley malt
2. Barbados sugar
3. Beet sugar
4. Brown sugar
5. Buttered syrup
6. Cane juice
7. Cane sugar
8. Caramel
9. Corn syrup
10. Corn syrup solids
11. Confectioner’s sugar
12. Carob syrup
13. Castor sugar
14. Date sugar
15. Dehydrated cane juice
16. Demerara sugar
17. Dextran
18. Dextrose
19. Diastatic malt
20. Diatase
21. Ethyl maltol
22. Free Flowing Brown Sugars
23. Fructose
24. Fruit juice
25. Fruit juice concentrate
26. Galactose
27. Glucose
28. Glucose solids
29. Golden sugar
30. Golden syrup
31. Grape sugar
32. HFCS  (High Frustose Corn Syrup… Very Bad!)
33. Honey
34. Icing sugar
35. Invert sugar
36. Lactose
37. Malt
38. Maltodextrin
39. Maltose
40. Malt syrup
41. Mannitol
42. Maple syrup
43. Molasses
44. Muscovado
45. Panocha
46. Powdered Sugar
47. Raw sugar
48. Refiner’s syrup
49. Rice syrup
50. Sorbitol
51. Sorghum syrup
52. Sucrose
53. Sugar (granulated)
54. Treacle
55. Turbinado sugar
56. Yellow sugar

Bonus (Fake Sugars):



Are there any sugars that this list missed?  Any Comments or suggestions?


  1. For years I was a sugar freak and now I keep a stevia plant at home and when I have a craving I just eat a leaf and the sweetness lasts quite a while. I use stevia to make challah and with eggs, pastas, tea and other things I wish to make sweet.
    I also attempt to use agave to replace honey and other syrups. Of what I have researched these two sugars do not make the pancreas have an insulin spike. It is a different kind of sweetness, something to get used to, but it seems us humans metabolize it with less of a problem. I believe both are a zero on the glycemic index.

    I would be interested to hear what you find on agave and stevia, are they as “healthy” as I think as a sweetening substitute?

    • Bootz,

      You are correct, so far Stevia and Xylitol are great all natural sweetener substitutes that don’t spike insulin. I believe agave nector does increase insulin (not positive on that) but is one of the best sweeteners that I recommend since it has many nutrients.


  2. Thanks for the post Dustin. I will definitely be checking out the sugar stacks website. Seeing a visual like that is very powerful. For all you moms out there – Just imagine how many diapers would be stacked up for the first year of your child’s life – Ha Ha!!! Have a great day everyone.

  3. Does anyone know how to use stevia in baking? I’m working on modifying some of my recipes for breads and muffins, etc. to make them healthier, but I don’t know what to do with the sugar. Honey has too much of a distinct flavor and overpowers the banana or whatever the main flavor should be. Since you use so much less stevia than sugar I don’t know how to make up for that missing volume.

  4. I love the sugarstacks website…definitely helps when someone is trying to not eat any of those bad sugars! 😉

  5. Hi there, great article. Isn’t it amazing how many names for sugar there are and how sneaky those food-guys are?!

    About Agave, while it does not spike blood sugar it does increase triglycerides or fat in the blood. It’s highly refined, like high fructose corn syrup, and should be avoided too. Think about it, you can not walk into a desert and tap an agave plant for its sap. It’s not like maple syrup or honey where it’s present in nature.

    I encourage my clients to stick with the real stuff like honey, maple syrup, rapadura, or sucanat, and limit it to no more than 2 teaspoons per day. Stevia is great too.

    keep up the good work.

  6. EstherPearlman says

    When I was a macrobiotic person, I learned that honey wasn’t a good substitute for sugar. Because the bee’s had to work too hard to make the substance. Also I wonder what you think the types of toothpaste would be considered the best as there are many types of sugar substitutes in them. What do you think about floride is it good or is it bad? Enjoyed your promotions. Congratulation for all your hard work that is paying off.

    • Esther,

      Great questions. What I have learned about honey is that it is best if you have “Raw Honey” instead of the more processed honey most of the time bought at the store. I am not really sure about the toothpaste, but I know my mom use to get an all natural kind from a specialty health store… maybe a health food store.

      Floride is a very controversial topic and I can’t say much on the topic since I haven’t thoroughly researched it. I know a lot of natural type doctors think it is evil, and those in the dental fields says it isn’t bad at all. I would encourage you to research that topic.

      Thanks for the questions and commenting to the community,
      Dustin Maher

  7. Great article Dustin. I think more and more people are finally starting to take notice of the dangerous effects of sugar. Knowledge is contagious. Thanks for sharing.

  8. Lovely! That sugar stack site is wild! It really grossed me out! Just think of eating a cube of sugar next time you want a cookie and see how much you still want that cookie. Doesn’t seem so appealing or seem to taste so great anymore!

  9. Saccharin is another fake sugar. I believe it’s the main ingredient in Sweet’N Low. And Sucralose is the main ingredient in Splenda.

  10. when I was pregnant with my first, my midwife told me that the sugar cravings I was experiencing were a body cry for more protein. does this make any sense?

  11. my sisters onc doc tells her to avoid all things sweet as “cancer loves sugar”.

  12. New Salvo in City’s War on Sugary Drinks – a must read article. Kudos to NYC for getting this ad out there!

  13. what we call sugar name having from vegetable ?

  14. I was considering changing our white sugar and flour. How has Stevia worked for everyday receipes and baked goods? Any other healthy alternatives?

  15. esther pearlman says

    Hi Dustin, Don’t you think that anything white like potatoes, white rice, white bread are also a problem for people who shouldn’t eat sugar? Another substitute is eating seaweed. Good subject as usual. Shalom, Esther

  16. After reading some of the comments I’d like to mention . . .
    As someone who grew up making maple syrup: we collected maple sap directly from trees; but a large amount of sap is boiled for several days to make a little maple syrup, i.e. a very highly “refined” and concentrated sugar source. It takes about 35-40 gallons of sap to make 1 gallon of syrup.
    As much as I love and appreciate this local product, I avoid it. In it’s free-flowing state, it’s very easy to take in a lot of sugar– very quickly.


  1. […] you know there are over 50 names for sugar?  Click hear to check out a post Dustin did about the different […]

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