Unlike sugar, Different Character

Not just different names, sugars other than ordinary sugar we consume also has features of each.

* Coconut sugar, palm sugar, or brown sugar, the same as sugar, carbohydrate content has called sucrose, is a disaccharide that the digestion will be changed or broken down into glucose and fructose. Compared to sugar, palm sugar has calcium, phosphorus, and iron are higher. Also contains thiamine and riboflavin. Palm sugar and brown sugar has a distinctive flavor and aroma that is not present in table sugar, so it is preferable to make the drinks and food. Although containing the same calories with sugar, palm sugar GI about 35. Lower than sugar.
* Corn sugar or high fructose corn syrup (HFCS) is derived from corn sugar, has a content of monosaccharides such as glucose. Power is lower than the sweetness of sugar and brown sugar. The concern of nutritionists is corn sugar glycemic index is higher than table sugar, which is about 75. This type of sugar is more often used as a sweetener in soft drinks and combined with synthetic sweeteners such as aspartame.
* Honey has fructose, which is a monosaccharide that is widely available in the fruit so it is often also referred to as fruit sugar. Although including simple carbohydrates and has about the same calories with sugar, lower GI than sugar, about 55. Honey is considered more special because it contains little protein, vitamins, minerals, also contain substances that are antibiotic and anti-inflammatory.
* Stevia is derived from herbaceous plant native to Paraguay. Having a distinctive sweet flavor and does not leave a bitter taste after consumption. Your body can not digest the leaves of stevia so no calories are donated. The level of sweetness can be 30-300 times that of sugar. The secret lies in the sweetness of natural chemicals called steviosida. Stevia is safe for consumption, as well as by diabetics, people with high blood pressure, or those who are overweight. Interestingly, stevia also has mild antibiotic properties such as to inhibit the growth of bacteria that cause tooth and gum disease.