Sucrose is glucose plus fructose.  Sucrose is the disaccharide, and frutose
and glucose are the mono-saccharides.  I am not sure where you are getting
that information, but it is wrong.

See
http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/C/Carbohydrates.html
for a very good reference on this.

Marshall

Terry Chamberlin wrote:

> > When sucrose is digested, it breaks down to glucose
> > and fructose.
>
> No, sucrose is not reduced to fructose. Just the
> reverse. Sucrose and glucose are what are called
> mono-saccharides, i.e., simple sugars. Fructose is
> sometimes called a duo-saccharide, slightly more
> complex. In the medical world, they just jump right
> from duo-saccharides to poly-saccharides, i.e.,
> complex sugars. Whole grains are complex sugars, i.e.,
> complex carbohydrates. The sugars in meat are
> considered complex. Simple sugars assimilate and are
> metabolized very quickly, giving a rush of energy.
> Complex sugars metabolize more slowly, giving a
> gradual energy release. That's why the standard
> medical diet for hypoglycemia is a high-protein diet.
> Today's whole grains have what is called a high
> glycemic index, which simply means that they turn into
> simple sugars more quickly than the whole grains of
> 100 years ago.
>
> In the last few years, more attention has been paid to
> the varying complexities of the sugars found between
> fructose and "complex" sugars. Products like Mannitol
> focus on this idea.
>
> Terry Chamberlin
>
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