A Spoonful of Truth: The Scoop on Sugar and Sweeteners

What’s sweet isn’t always simple.

In today’s food world, labels throw around words like "natural," "raw," and "sugar-free" to make products sound cleaner and healthier than they really are. But behind those promises often hides a more complicated story—one that deserves a closer look.

From the fields where sugarcane grows to the labs where artificial sweeteners are engineered, not all sugars—or sugar substitutes—are created equal. Some are closer to their natural roots, while others are heavily refined, chemically altered, or marketed in ways that hide the real risks.

At TREVBI, transparency is the main ingredient. In this guide, we’re breaking down what’s truly natural, what’s been rebranded as “healthy,” and what’s hiding behind the sugar-free label—so you can spot the sweeteners that work for you, and the ones that don’t.

Natural Sugars 101: What Your Body Actually Recognizes

Sweetness isn't new.

Long before food labs and marketing teams got involved, sugars existed naturally in whole foods—designed for your body to recognize, digest, and use for energy.

Here’s the real breakdown:

• Glucose – Your body’s favorite fuel. Found in fruits, vegetables, and grains.

• Fructose – The natural sugar in fruits and honey. Sweet, but when isolated and overconsumed (like in agave), it can stress your liver.

• Sucrose – What you know as table sugar. A 50/50 blend of glucose and fructose, naturally found in plants like sugarcane and sugar beets.

• Lactose – The sugar in milk, made from glucose + galactose.

• Maltose – Found in sprouted grains, a combo of two glucose molecules.

  
  

Here’s the ah-ha moment: When sugars are packaged inside whole foods—like a blueberry or a carrot—they come with fiber, water, vitamins, and minerals. That changes how your body absorbs and processes them.

Whole food sugars digest slower, spike blood sugar less dramatically, and offer real nutritional value.

When sugars are extracted, refined, and concentrated? That natural balance disappears—and so do the built-in safeguards.

So how did we get from a handful of berries to bags of refined sugar crystals? It starts in the fields—and ends in the factory.

From Cane Fields to Crystals: How Sugar Gets Processed

It all begins with plants like sugarcane or sugar beets. Harvested for their naturally sweet juices, they’re crushed, boiled, and crystallized to extract the sugar molecules.

From there, processing can go one of two ways:

• Minimal Refinement — Produces turbinado or "raw" sugar, where some molasses remains.

• Full Refinement — Strips away molasses, minerals, and color to create pure white table sugar.

Both types are still mostly sucrose. Whether it’s labeled cane sugar, beet sugar, or "raw sugar," your body treats them nearly the same: quick absorption, blood sugar spike, energy crash.

Transparency Tip: Sugarcane and sugar beet crops are some of the most heavily sprayed with pesticides. Even after refining, chemical residues can linger. Choosing organic sugar when possible can help minimize your exposure to hidden chemicals—and support farming practices that treat both people and the planet a little better.

Myth Buster: Is "Sugar In The Raw" Actually Raw?

Not exactly. Despite the name, Sugar In The Raw isn’t truly raw—it’s a lightly processed sugar called turbinado sugar. It comes from sugarcane juice that's been boiled and crystallized, just like regular sugar.

The main difference? It retains a thin coating of natural molasses, giving it a light golden color and a slightly richer flavor.

Bottom line:

• "Raw sugar" and "Sugar In The Raw" are practically the same thing.

• Neither one is raw in the sense of being completely unprocessed.

• It’s mostly a marketing move to make it sound more natural.

  
  

If the label sounds too good to be true, it usually deserves a closer look.

Enter the Lab: The Rise of Artificial Sweeteners

When food companies needed "sweetness" without calories (and shelf-stability without spoilage), they turned to chemistry.

Artificial sweeteners and sugar alcohols were born—engineered to deliver a sweet punch without technically being "sugar."

Here’s a closer look:

• Sucralose (Splenda) — Chemically altered sugar, hundreds of times sweeter than the real thing.

• Aspartame (Equal, NutraSweet) — A low-calorie sweetener linked to ongoing controversy over long-term safety.

• Saccharin (Sweet'N Low) — One of the oldest artificial sweeteners, once feared, later deemed safe at typical doses.

• Acesulfame Potassium (Ace-K) — A calorie-free sweetener often blended into "sugar-free" products.

  
  

Then there are the sugar alcohols:

• Erythritol, Xylitol, Sorbitol, Mannitol — Naturally found in small amounts in fruits, but heavily processed for use in foods. Often marketed as "natural" despite intensive production methods.

  
  

Transparency Tip: Not All Sugar Alcohols Are Created Equal

Erythritol, xylitol, sorbitol, and mannitol all belong to the sugar alcohol family, but they’re not identical. They differ in sweetness, calorie content, and how they affect your digestion. Erythritol is often better tolerated, while sorbitol and mannitol are more likely to cause bloating and discomfort—especially in sensitive individuals. Understanding the subtle differences can help you choose what truly works for your body.

Transparency Boost: What Sugar Alcohols Can Really Do

While sugar alcohols are often marketed as safer alternatives, they come with digestive risks—especially when consumed in large amounts.

• Erythritol is usually better tolerated but can still cause bloating and gas at high doses.

• Xylitol may cause gas, bloating, and diarrhea, and is toxic to dogs.

• Sorbitol and Mannitol are poorly absorbed and often trigger significant bloating, cramping, and laxative effects. Choosing smaller portions—or avoiding certain sugar alcohols altogether—can make a big difference for your gut health.

Recent research also suggests a potential link between high consumption of certain sugar alcohols and an increased risk of heart attack and stroke—a reminder that "sugar-free" doesn’t always mean risk-free.

Source: https://health.clevelandclinic.org/what-to-know-about-sugar-alcohols

The Sweet Cost: How Fake Sugars May Impact Health

The promise of "guilt-free sweetness" sounds great. But the research behind artificial sweeteners tells a more complicated story.

Emerging studies suggest that many sugar substitutes:

• Disrupt gut microbiota — Altering the balance of healthy bacteria.

• Confuse metabolism — Making it harder for your body to correctly respond to real sugar.

• May not satisfy cravings — Leading to compensatory overeating later.

Even "natural" options like stevia and monk fruit can be heavily refined, depending on the brand.

Transparency Tip: Just because something is plant-derived doesn’t mean it’s minimally processed. Always read beyond the marketing claims.

A Spoonful of Transparency: Smarter Sweet Choices

When it comes to sweetness, the goal isn't perfection—it's clarity.

A few smart moves can help:

• Prioritize whole foods where sweetness is naturally balanced with fiber and nutrients.

• Limit added sugars — including so-called "raw" and "natural" versions.

• Watch for hidden sugars — names like maltose, dextrose, fructose, and syrup blends often sneak onto labels.

• Approach artificial sweeteners cautiously — especially if gut health, cravings, or metabolism are concerns.

  
  

Small shifts add up. A little transparency goes a long way—one spoonful at a time.

At TREVBI, we believe that understanding your ingredients is the first step to owning your health. Whether it's sugar from a cane field or sweetness crafted in a lab, you deserve to know what’s really in your food—and how it impacts you.

Because the sweetest choice is an informed one.

Transparency Boost: One Last Spoonful of Truth

Here’s one more thing to know: Artificial sweeteners weren’t designed to make you crave more—but in many cases, that’s exactly what happens. Extreme sweetness without real nourishment can scramble your hunger signals, leaving your body asking for more.

At TREVBI, we’re here to make sure every choice you make is powered by clarity—not confusion. Because when you know the real story behind what's on your plate, you don't just eat smarter.

You live smarter.

Special Note:

This blog was inspired by two very sweet girls.

Thank you, Danielle & Debbie, for inspiring a deeper look at what’s real—and why it matters.

If you enjoyed this blog, tap ❤️, drop a comment 💬, and share it ↪️ with someone who deserves a little more truth in every spoonful.