{"id":16,"date":"2016-07-12T09:08:58","date_gmt":"2016-07-12T07:08:58","guid":{"rendered":"http:\/\/s272970414.online.de\/wordpress\/intelligent-sugar\/?page_id=16"},"modified":"2026-02-16T08:46:33","modified_gmt":"2026-02-16T07:46:33","slug":"klassische-zucker","status":"publish","type":"page","link":"https:\/\/nuprevento.com\/fr\/zucker\/klassische-zucker\/","title":{"rendered":"Sucre classique : d'o\u00f9 vient sa r\u00e9putation douteuse ?"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"16\" class=\"elementor elementor-16\" data-elementor-post-type=\"page\">\n\t\t\t\t<div class=\"elementor-element elementor-element-3eb19e60 e-flex e-con-boxed e-con e-parent\" data-id=\"3eb19e60\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-c8c6ccd e-con-full e-flex e-con e-child\" data-id=\"c8c6ccd\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-ee96aab elementor-widget elementor-widget-heading\" data-id=\"ee96aab\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Sucre classique : d'o\u00f9 vient sa r\u00e9putation douteuse ?<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-50fd9bf e-con-full e-flex e-con e-child\" data-id=\"50fd9bf\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a82df65 elementor-widget elementor-widget-text-editor\" data-id=\"a82df65\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p data-start=\"292\" data-end=\"628\">Depuis toujours, le sucre fait partie des principales sources d'\u00e9nergie de l'homme. En m\u00eame temps, les <strong data-start=\"385\" data-end=\"411\">les sucres classiques <\/strong>comme le glucose, le fructose, le saccharose et le lactose sont aujourd'hui tr\u00e8s critiqu\u00e9s. Les raisons en sont leur consommation \u00e9lev\u00e9e, leur large diffusion dans les aliments transform\u00e9s ainsi que leur influence sur les dents, la digestion et le m\u00e9tabolisme.<\/p><h2 data-start=\"630\" data-end=\"658\">Glucose (sucre de raisin)<\/h2><p data-start=\"659\" data-end=\"1267\">Le glucose est la principale source d'\u00e9nergie de l'organisme et se trouve dans de nombreux aliments - par exemple sous forme d'amidon dans le pain, les p\u00e2tes, le riz ou les pommes de terre. Le saccharose, le lactose et le maltose sont \u00e9galement compos\u00e9s en partie de glucose.<br data-start=\"893\" data-end=\"896\" \/>Le glucose est critiqu\u00e9 parce qu'il est absorb\u00e9 tr\u00e8s rapidement dans le sang et peut ainsi entra\u00eener de fortes variations de la glyc\u00e9mie. De plus, il constitue une source de nourriture id\u00e9ale pour les bact\u00e9ries responsables des caries dans la bouche. Comme il est pr\u00e9sent en grande quantit\u00e9 dans les produits pauvres en fibres tels que le pain blanc ou les boissons sucr\u00e9es, il contribue de mani\u00e8re significative \u00e0 la consommation excessive de sucre.<\/p><h2 data-start=\"1269\" data-end=\"1297\">Fructose (sucre de fruit)<\/h2><p data-start=\"1298\" data-end=\"1966\">Le fructose est naturellement pr\u00e9sent dans les fruits, les l\u00e9gumes et le miel. Cependant, dans l'alimentation moderne, la majeure partie provient <strong data-start=\"1418\" data-end=\"1432\">Saccharose<\/strong> ou de la mati\u00e8re premi\u00e8re utilis\u00e9e dans l'industrie <strong data-start=\"1467\" data-end=\"1493\">Sirop de glucose-fructose<\/strong>. De ce fait, l'absorption est nettement plus \u00e9lev\u00e9e que celle pr\u00e9vue \u00e0 l'origine par la nature.<br data-start=\"1579\" data-end=\"1582\" \/>Le fructose est surtout critiqu\u00e9 parce que l'intestin ne peut absorber que des quantit\u00e9s limit\u00e9es \u00e0 la fois. Le fructose exc\u00e9dentaire passe dans le gros intestin, o\u00f9 il peut provoquer des troubles tels que des ballonnements et des diarrh\u00e9es. De plus, le fructose est presque exclusivement d\u00e9grad\u00e9 dans le foie. En cas d'absorption \u00e9lev\u00e9e permanente, cela peut contribuer \u00e0 une charge de cet organe et \u00e0 une augmentation des taux de graisse.<\/p><h2 data-start=\"1968\" data-end=\"2001\">Saccharose (sucre de m\u00e9nage)<\/h2><p data-start=\"2002\" data-end=\"2494\">Le saccharose est compos\u00e9 de glucose et de fructose et est r\u00e9pandu dans le monde entier comme sucre de table. La consommation annuelle par habitant est de plus de 30 kg, dont la majeure partie provient de produits finis tels que les confiseries, les produits de boulangerie, les c\u00e9r\u00e9ales ou les boissons non alcoolis\u00e9es.<br data-start=\"2248\" data-end=\"2251\" \/>Le saccharose est particuli\u00e8rement critiqu\u00e9, car il combine plusieurs aspects n\u00e9gatifs : il favorise les caries, provoque de fortes variations de la glyc\u00e9mie et fournit en m\u00eame temps de grandes quantit\u00e9s de fructose, qui peuvent surcharger le m\u00e9tabolisme du foie.<\/p><h2 data-start=\"2496\" data-end=\"2522\">Lactose (sucre de lait)<\/h2><p data-start=\"2523\" data-end=\"3091\">Le lactose est un sucre naturel du lait, compos\u00e9 de glucose et de galactose. De nombreux adultes dans le monde ne peuvent dig\u00e9rer le lactose que de mani\u00e8re limit\u00e9e, car l'enzyme <strong data-start=\"2694\" data-end=\"2705\">Lactase<\/strong> diminue au cours de la vie. En cas de <strong data-start=\"2745\" data-end=\"2766\">Intol\u00e9rance au lactose<\/strong> le lactose arrive non dig\u00e9r\u00e9 dans le gros intestin, o\u00f9 il est ferment\u00e9 par des bact\u00e9ries. Cela provoque des ballonnements, des douleurs abdominales et d'autres troubles digestifs.<br data-start=\"2929\" data-end=\"2932\" \/>Le lactose est donc critiqu\u00e9 moins pour ses effets m\u00e9taboliques g\u00e9n\u00e9raux que pour le nombre \u00e9lev\u00e9 de personnes qui ne le tol\u00e8rent pas.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Zucker geh\u00f6rt seit jeher zu den wichtigsten Energiequellen des Menschen. Gleichzeitig stehen klassische Zuckerarten wie Glucose, Fructose, Saccharose und Lactose heute stark in der Kritik. Gr\u00fcnde sind ihr hoher Konsum, ihre weite Verbreitung in verarbeiteten Lebensmitteln sowie ihr Einfluss auf Z\u00e4hne, Verdauung und Stoffwechsel. Glucose (Traubenzucker) Glucose ist der wichtigste Energielieferant des K\u00f6rpers und in [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":63,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-16","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Klassische Zucker: Woher kommt ihr zweifelhafter Ruf? - NuPrevento<\/title>\n<meta name=\"description\" content=\"Klassische Zucker wie Glucose, Fructose, Saccharose und Lactose k\u00f6nnen gesundheitliche Risiken bergen bzw. 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