Glucose is another monosaccharide or simple sugar and is also known as blood sugar and dextrose. The body produces glucose mainly by breaking down the starch and sugars in carbohydrates and is one of our main sources of energy. Glucose is absorbed into the bloodstream through the chemical action of insulin and potassium and any excess is stored in the liver, body fat and muscle cells in the form of glycogen. Glycogen stored in the liver can be turned back into glucose and transported through the blood when insulin is low. Glycogen stored in fat is used to power reactions that use particular fat types and glycogen stored in muscles is used by the muscle for immediate energy to create movement.

Galactose is a monosaccharide – a form of sugar and is one of the essential sugars or glyconutrients needed by our bodies. It is in the same family as sucrose, lactose and fructose and is found in dairy products, honey, sugar beets, celery, sweet corn, onions and spinach among others and is required for healthy cells and a strong immune system.

How do we get it?

Fructose is a ‘monosaccharide’ (a simple sugar) and is also known as ‘fruit sugar’ as it is mainly found in fruit, honey and certain vegetables. Our bodies use fructose for energy. Some fruits have more fructose than glucose: pears and apples for example have twice the amount of fructose than glucose, whereas apricots have less than half. It makes up about 9% of calories consumed in the average diet and is the sweetest of all the sweeteners used in food production. Unlike some sugars it has a low glycemic index which doesn’t increase the blood sugar levels to a high level which results in a moderate release of insulin to the bloodstream compared to glucose and sucrose. Sucrose is made up of half fructose and half glucose.

What is Fluoride?

Fluoride is a natural mineral and is found in very small amounts in the human body – about 2 ½ g in adults, most of which is in the bones and teeth. It is found naturally in water and is also present in fish and tea. Research has shown that tooth decay is 40%-60% lower in areas that have sufficient fluoride in the drinking water.

Is there enough fluoride in all drinking water?

Good fats, bad fats but which is which – and what is what in the world of fats? Let’s be honest, if you hear the word fat it is not usually the word ‘good’ that springs to mind. But fats can be good for us in the right quantities and of course only the good fats. In fact not only can they be good but they are essential.

What are polyunsaturated fats?