THE SUGARS in this group require more energy in the process of digestion, The most important one (in our quest) is sucrose or cane sugar.
It is very much sweeter than glucose and it figures in modern man's diet in ever increasing amounts - something that is very much to his detriment!
Munro was surely right when he called it (and all confections and concoctions in which it is used), "devil's food", as it tends to be habit forming and in impairs the palate to the extent that the delicacy of other flavours are forgotten. Personally, I regard it as a slow poison. For ourselves, Rona and I, we use none of it except when refusal to sample proferred food might give offense. Any sucrose we might ingest intentionally (for example in raisins or dried figs) is accompanied by other ingredients in the fruit of origin. We do not use large quantities of dried fruit.
So, what is one to do about sweetening one's herbal tea or other beverage? Atkins is in favour of some synthetic sweeteners, but for me, that seems foolish. Why burden the body's eliminatory system with foreign matter? Why dull the sensory palate?
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