When any type of sugar is added to foods during processing, cooking or at the table, you consume calories without any nutrients or fiber. This type of sugar called added sugar or bad sugar. Sucrose, fructose and lactose.
Answer: Here's the short answer: Good carbs — or carbohydrates — are good for you. Bad carbs aren't. Carbohydrates that come from white bread, white rice, pastry, sugary sodas and other highly processed foods can make you fat. If you eat a lot of these so-called bad carbs, they will increase your risk for disease. On the other hand, the good carbs, including whole grains, beans, fruits and vegetables, keep you healthy by providing you with vitamins, minerals, fiber and many other nutrients. That's why a healthy diet should include good carbs. A Sugar is a Sugar is a Sugar. White sugar, “brown sugar” and molasses do not differ in health value, only in taste. They all come from the same source, either sugar cane or sugar beet. The two types are used pretty much interchangeably. Sometimes brown sugar is produced by processing white sugar with animal bone charcoal to brown it. Raw sugar is often called “unrefined” or “natural” sugar, but that is a misnomer. True “raw” sugar is illegal for sale, since it contains sand, soil, mold, bacteria, yeast, lice and other impurities. Turbinado sugar is raw sugar washed just enough to meet filth tolerances, but might still have impurities Generally speaking, simple carbs are digested and absorbed more quickly and easily than complex carbs, according to the NIH. Simple carbohydrates contain just one or two sugars, such as fructose (found in fruits) and galactose (found in milk products). These single sugars are called monosaccharides. Carbs with two sugars — such as sucrose (table sugar), lactose (from dairy) and maltose (found in beer and some vegetables) — are called disaccharides, according to the NIH. Simple carbs are also in candy, soda and syrups.  Added sugars. Sugar is naturally found in certain foods, but having an excess may not be good for you. Added sugars in recipes and processed foods can be detrimental to your diet. Some examples of added sugars are corn syrup, high-fructose corn syrup and sugar.  (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Biopolymers of sugars are common in nature. Through photosynthesis, plants produce glyceraldehyde-3-phosphate (G3P), a phosphated 3-carbon sugar that is used by the cell to make monosaccharides such as glucose (C 6H 12O 6) or (as in cane and beet) sucrose (C 12H 22O 11). Natural sugar in whole food is good sugar. When any type of sugar is added to foods during processing, cooking or at the table, you consume calories without any nutrients or fiber. This type of sugar, called added sugar, is bad sugar. Types of Sugar. The three types of carbohydrates in your diet -- sugar, starch and fiber -- all consist of sugar. Simple sugars, such as sucrose, fructose and lactose, only have one or two molecules of sugar. Starch and fiber are complex carbohydrates because they’re made from three to hundreds of sugar molecules. During digestion, simple sugars and complex starches break down into single molecules of glucose You’ve heard of good carbs and bad carbs, good fats and bad fats. Well, you could categorize sugar the same way. “Good” sugar is found in whole foods like fruits and veggies, because it’s bundled with fluid, fiber, vitamins, minerals and antioxidants. Here are the sugar shockers: The vanilla frappucino has twice as much sugar as the grande espresso frappucino with 56 grams or 14 teaspoons worth of sugar. Sour patch kids have twice as much sugar as the twizzlers with 25 grams or 6 These sugars are cheaper than cane or beet sucrose, but not as sweet. They are used as supplements to sucrose in processed foods to bring costs down; add color and flavor to baked goods; prevent oxidation; retain the bright color in fruit preserves, cured meat and ketchup; and inhibit crystallization of sucrose. Sometimes brown sugar is produced by processing white sugar with animal bone charcoal to brown it. Raw sugar is often called “unrefined” or “natural” sugar, but that is a misnomer. True “raw” sugar is illegal for sale, since it contains sand, soil, mold, bacteria, yeast, lice and other impurities. Turbinado sugar is raw sugar washed just enough to meet filth tolerances, but might still have impurities
http://www.livescience.com/36855-good-carbs-bad-carbs-what-you-need-to-know.html http://www.alive.com/health/good-sugars-bad-sugars/ http://www.livescience.com/51976-carbohydrates.html http://www.jennycraig.com/site/learn/article/empty-calories-what-they-are-and-why-they-are-bad-for-you https://en.wikipedia.org/wiki/Sugar http://healthyeating.sfgate.com/good-bad-sugars-7608.html http://www.shape.com/latest-news-trends/good-sugar-vs-bad-sugar-become-more-sugar-savvy http://www.alive.com/health/good-sugars-bad-sugars/
what are the bad sugars called