Is sugar from fruits and vegetables considered "good sugar"?!

Is sugar from fruits and vegetables considered "good sugar"?

Folks we have some serious misinformation here and a misconception of what sugar is and is not. All sugars, regardless of source, are simple carbohydrates. Table sugar is sucrose. The primary sources are sugar cane and sugar beets. It is a double molecule - one molecule of glucose and one molecule fructose. Sucrose is found, in varying concentration, in maple sap, apples, carrots, lemons, honey, flower nectar, cranberries, etc., etc. etc. Many fruits manufacture more fructose than glucose, therefore those fruits will have fructose that has no glucose to combine with to make sucrose. Other sugars, are also found in these fruits and vegetables. "Refined" sugar is, simply, sugar that has been separated from the source and washed clear of debris. It is not chemically altered in any manner. Glucose is utilized directly by the body. Ergo, glucose drip IVs in the hospital. Other sugars require minor alteration before use, but they are not digested in the sense that complex carbohydrates are digested. We misspeak when we say that, for example, sugar from apples is better for you. It isn't, but it is better to consume other nutrients with the sugars than to just consume the sugars. But you do get a blood sugar spike from these high sugar content fruits. Another benefit to consuming apples, etc. rather than plain sugar is the non-nutritive fiber (soluble and insoluble) that our digestive system needs to assist in waste transport. Consumption of sugars via vegetables such as yams, beets, carrots, parsnips, etc. has the added benefit of causing our digestive system to work a bit harder than it does for fruits to get to the sugars. Thus spikes in blood sugar are reduced in amplitude or avoided all together.

Corn syrup and high fructose corn syrup are mostly sucrose with extra fructose. Fructose tastes about 1/4 more sweet than sucrose. So manufacturers can use less of them to sweeten foods and beverages. Although they are made in the lab using enzymes and heat to alter the starchs in corn, they are considered, emphasis on "considered", to be chemically identical to nature's fructose and sucrose. When balancing the cost of corn and the manufacturing cost for the corn syrup/high fructose corn syrup against the cost of cane or beets and the costs of sugar extraction, the current economy favors the former. Hence manufacturers are using a lot of corn syrup.