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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Can Someone Explain The Difference Between Sugars To Me?
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6 posts in this topic

I don't understand the difference between all the types of sugars and sweetners. Can someone explain please. I am allergic to aspartame and also want the BEST for my body. So confusing.

Thanks in advance.

Christa

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Sugars are simple carbohydrates that occur naturally and can be obtained from a variety of sources. The names end in ose. Common table sugar is sucrose.

Other common sugars include glucose, dextrose, lactose, maltose, fructose. All are gluten-free.

Some people, including some people with celiac disease, are intolerant to lactose and/or fructose. Lactose intolerance is associated with celiac disease, because the enzyme needed to digest it--lactase--is produced in the villi.

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Thank you for the reply. Now to find the best one for me.

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Thank you for the reply. Now to find the best one for me.

Also many people with celiac disease damage have 'leaky gut' syndrome. People with 'leaky gut' often get painful reactions from alcohol based sweetners, like sorbitol, mannitol, xylitol, maltitol, etc.

Table sugar can come from sugar cane or sugar beets. Many people have cane sugar allergies, which can be diagnosed by ELISA (IgE, IgA and/or IgG mediated allergy) blood tests. Those with cane sugar allergies can often tolerate beet sugar and many other sweetners, including maple syrup, honey, agave and stevia.

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My personal preference is a blend of stevia and erythritol, I choose both because they have no impact on blood sugar which is important to me as someone with diabetes. Stevia comes from a plant, an herb I believe. Eythritol is a sugar alcohol. There are other sugar alcohols but they can cause GI irritation. Erythritol doesn't. There are several commecrial blends of the stevia and eythritol. One is Truvia. Truvia doesn't contain real sugar. Purvia is another. The packets contain dextrose which is sugar. That is a problem for me so I choose Truvia.

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i tend to use both Splenda & Truvia. and when i bake- i use real sugar and maybe some maple syrup.

technically (for me)- Truvia and SMALL amounts of maple syrup are the only things that dont have ANY effect on me. but i cant quite get my coffee or tea sweet enough with just Truvia.. so, baby steps.

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