as digestible as the sugars. They therefore
don’t raise blood sugar levels as quickly, and
supply fewer calories. The second is high-
intensity sweeteners: molecules that provide
the sensation of sweetness without supplying
many calories, usually because they are
hundreds or thousands of times sweeter than
sugar, and are used in tiny quantities. Low-
and no-calorie sweets are made by combining
these two kinds of ingredients, whose
qualities are summarized in the chart on pp.
660–661.
The Glycemic Index of Various Sugars
and Foods
The “glycemic index” is a measure of how
much a given food raises blood glucose
levels. The glycemic index of glucose
itself is set at 100.Sugar Glycemic Index