The blood sugar raises more fructose or carbs

helensaramay said:

Fructose is a type of carb.
Although everyone is different, the type of carbs and what you eat with it typically dictates how fast your BG will rise.
For example, pure sugar is absorbed into your blood stream as something such as oats because it does not need to be broken down as much to be absorbed. However, chocolate is absorbed slower because the fat in it slows down the absorption.

If you are interested in this rate of absorption, I recommend reading about Glycaemic Index.

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Celsus said:

Good morning @hichamgsm,
Interesting question that you posed!

Carb (carbohydrates) is the general description for only one of our three primary macronutrient components in food, the other two being protein and fat. The general term 'carb' include starches and sugars that we can digest and use for energy in our body. So they can be simple sugars or they can be complex starches. Both leading to the same type of energy in the end. But how they get there is where you have the differences. And if they are good ones or baddies for us diabetics. ;o)

The glycemic index (GI) is a measure of how fast carbs are ending up in our blood stream. And even among the simple sugars there is quite a big difference in the glycemic index between them:

Maltose GI= 105
Glucose/dextrose GI=100
Rice syrup GI=98
Sucrose GI=65
Lactose GI=46
Fructose GI=19

The Fructose you asked about has the lowest GI of the simple sugars, so considered 'the best' for us diabetics of that type of food. Compared to some starches it is however still high and clearly not a food component you should overindulge in. E.g. you will always need to counter act with insulin to keep your bg in check, etc...
With a GI value of 19%, it indicates that 19% of the volume you eat of it is directly converted into glucose in the liver and released into the blood stream, typically over a two hour period. The remainder of the energy is converted and stored as glycogen for later use.

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