>>108196418>what the fuck are you sayingsugars generally refer to monosaccharides (the building blocks glucose, fructose, galactose, etc.) and the others like sucrose are disaccharides which are structures made up of 2 paired monos, but they are all ultimately broken down into glucose in the body since that's what we use for atp, fat chains, glycogen, etc. glucose is absorbed extremely fast and spikes your blood sugar and has a low perceived sweetness, unlike fructose which is difficult to digest (slow to absorb and must be processed by the liver) and has a higher perceived sweetness (a very good combo). typical table sugar, what we assume is added by humans, is sucrose which is one glucose + one fructose and must be broken down by enzymes before your body can use it (a process which begins in your saliva), where it becomes a mix of glucose and fructose. that means at baseline it's 50% a not so bad fructose and highly sweet. the sugars present in all foods are different and are broken apart differently and have different products, so one size does not fit all. other sugars and starches are just very long structures of these monosaccharides strung together and vary greatly in terms of perceived sweetness and the pathway to digest them, but the point stands that the starch in wheat is entirely made of sugar and will become glucose in your blood anyway even if they aren't sweet initially when you eat them. an easy demonstration is gently chewing on bland starches like saltines or white rice for a while to allow your mouth enzymes to work which reveals some sweetness as they start breaking down, although bread can have some sourness that covers it up. sour and bitter compounds directly subtract from sweetness and the reverse is true as well which is why sugar can be helpful for flavor development.
hope this helps
