Dr. J. W. Moncrief of Austin, Texas is a world renown doctor. He was kind enough to answer this question for me putting it into terms I could understand. Now when planning meals and selecting food products, I look at them from a whole different point of view.
Food items containing table sugar, i.e., sucrose (table sugar) are made up of two different sugars that . . . have been chemically combined - fructose and glucose. Food items containing sucrose are digested and absorbed directly in the upper gastroentestinal (GI) tract. This can cause spiking in blood sugar after a sucrose containing meal. Food items containing fructose are absorbed lower in the GI - slowly enough as to not cause as much 'spike' in the blood sugar.
However, while these food items do not contain any sucrose (commonly called sugar) this does not mean their consumption will not effect the number of calories you are taking in if you do not limit the amount of these 'sugar-free' (not really) items you eat. All carbohydrates (all sugars are carbohydrates) contain four calories per gram."
Dr. Moncrief, M.D.
So what's the bottom line?
Sugar free does not mean 'calorie free' - so while reading lables check for the calorie content as well as the sugar content.
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