I frequently hear statements such as, “I cannot eat fruit…it has too much sugar.” Or “My doctor said to avoid all breads, because bread turns to sugar.” And “I will only use raw sugar, it is healthier because it is natural.” Evidently, consumers are confused regarding sugars. To clarify this complex scientific information, let’s start with the basics. Sugars, both intrinsic (present in whole foods) and extrinsic (those added to foods) constitute a type of carbohydrate. In a nutshell, carbohydrates are the body’s preferred source of energy. They also serve as the sole source of fuel for the brain. All carbohydrates are composed of building blocks known as monosaccharides. There are three types of monosaccharides – glucose (the primary source of energy for cells), fructose (found in foods like fruit and honey), and galactose (primarily found in dairy products). These monosaccharides are arranged in chain-like structures of various lengths and combinations to form “simple carbohydrates” and “complex carbohydrates.” Simple carbohydrates consist of one to two sugar molecules that link together to form a compound. Complex carbohydrates are longer chains of sugar molecules that form a coil-like structure. Regardless of their length or complexity, our body must break carbohydrates down after eating to be absorbed. Therefore, the popular claim that “all carbohydrates turn into sugar” is inaccurate and oversimplified. It is true that oatmeal, blueberries, whole wheat bread, candy, and quinoa are all eventually absorbed in the intestines as monosaccharides and/or disaccharides. However, these compounds are not synonymous with “sugar.” Ultimately, carbohydrates are essential for life, and the body can only use them in relatively simple forms.