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Raw sugar.

The molecular structure of sucrose.

Sucrose, commonly known as sugar, is a carbon hydrate composed of glucose and fructose. It is known by most cultures around the world and is commonly used as a sweetener in foods or candy. It may be extracted from a variety of plants.

Nutritional value[]

The body is able to store sugar by creating deposits of energy-rich molecules, glykogen, in the liver and muscles. These deposits may be used when the body needs extra energy, for instance when physically active. The hormone insulin is required in adequate amounts for this process to function optimally.[1]


Alcohol interferes with the body's use of sugar in multiple ways. It inhibits the ability of certain amino acids to transform ingested sugar into glykogen, leaving the body less able to build adequate stores. Also, alcohol inhibits the hormone glukagon, responsible for releasing stored glykogen; thus, the body is less able to call forth the stored energy when needed. Especially diabetics are at risk of critically low blood sugar levels upon consumption of alcohol, risking seizures or even death as a result.[1]


  1. 1.0 1.1 C.V. Hansen, MD. (September 17th, 2008). "Alkohol og diabetes" (in danish). Retrieved August 25th, 2015.