Glucose Goddess says you should fear sugar spikes—but you really need to fear her lies. Here’s the truth: sucrose (table sugar) has a moderate GI of 65, lower than many common foods like white bread, white rice, potatoes, and processed cereals. 
 1. Sucrose is absorbed more slowly into your bloodstream than many high-GI foods. While it contains glucose, the fructose component regulates glucose absorption, ensuring steady energy without the crash. 2. After eating, blood sugar is designed to spike temporarily—this is a normal and necessary process to fuel your body’s cells. Fructose in sucrose helps manage this process and supports glycogen replenishment, providing long-lasting energy. 3. The real problem isn’t sucrose—it’s high-fat foods. They disrupt the body’s ability to metabolize glucose properly, leading to insulin resistance and fat storage. So, if you want to avoid glucose issues, it’s the fat in your diet you should focus on, not sugar.
 Stop fearing sucrose—when consumed proper...