This week I celebrated my 5 year Diaversary. I can’t believe it has already been five years. 1 visit to the ER. Over 9125 finger pokes. Over 10,950 insulin injections/inhalations. Over 20 blood draws and endo appointments. 3 generations of Dexom Continuous Glucose monitors. Over 350 followers on Instagram @cutthebsgirl. Over 400 Likes on the Cut the BS Facebook Page. Over 45 blog posts with over 2300 visits to the Cut The BS Blog. 1 5K run completed… 4 JDRF OneWalks walked and one more on the way! Almost 50 walkers recruited. 16,699.30 raised for T1D research from hundreds of donors! 5 Wedding Anniversary Trips. A community of my peeps. I say “celebrate” because the last five years have truly been a gift. Every single day has been a gift. It’s been a gift to me. It’s been a gift to my family. I hope it has been a gift to anyone my life and efforts have touched. I’m so grateful to those before me that relentlessly raised funds and conducted research so that I can have these five years. I’m so thankful that they didn’t give up on finding insulin. It has been an absolute honor to benefit from better treatments and I am extremely hopeful for a cure. I have to be. I’m so stinkin excited for what the next 5 years have in store! Cut the BS y’all!
Finest grades – Powdered sugar, confectioner’s sugar (0.060 mm), or icing sugar (0.024 mm), are produced by grinding sugar to a fine powder. A small amount of anti-caking agent to prevent clumping may be added, this is either cornstarch (1%-3%) or tri-calcium phosphate. There are also sugar cubes for convenient consumption of a normal amount. Brown sugars are obtained in the late stages of sugar refining, Glyco Care blood sugar supplement when sugar forms fine crystals with significant molasses content, or by coating white refined sugar with a cane molasses syrup. Their color and taste become stronger with increasing molasses content, as does their moisture retaining properties. They are also prone to hardening if exposed to the atmosphere although this is reversible. Sucrose is a disaccharide of glucose (left) and fructose, important molecules in the body. In biochemistry, a sugar is the simplest molecule that can be identified as a carbohydrate. These include monosaccharides and disaccharides, trisaccharides and the oligosaccharides; these being sugars composed of 1, 2, 3 or more units.
O), where there are carbon-oxygen double bonds, making the sugars reactive. Most sugars conform to (CH2O)n where n is between 3 and 7. A notable exception is deoxyribose, which as the name suggests is “missing” an oxygen. As well as being classified by their reactive group, sugars are also classified by the number of carbons they contain. Derivatives of trioses (C3H6O3) are intermediates in glycolysis. Pentoses ( 5 carbon sugars) include ribose and deoxyribose, which are present in nucleic acids. Ribose is also a component of several chemicals that are important to the metabolic process, including NADH and ATP. Hexoses ( 6 carbon sugars) include glucose which is a universal substrate for the production of energy in the form of ATP. Through photosynthesis plants produce glucose which is then converted for storage as an energy reserve in the form of other carbohydrates such as starch, or as in cane and beet as sucrose.
Many pentoses and hexoses are capable of forming ring structures. In these closed-chain forms the aldehyde or ketone group is not free, so many of the reactions typical of these groups cannot occur. Glucose in solution exists mostly in the ring form at equilibrium, with less than 0.1% of the molecules in the open-chain form. Monosaccharides in a closed-chain form can form glycosidic bonds with other monosaccharides, creating disaccharides, such as sucrose, and polysaccharides such as starch. Glycosidic bonds must be hydrolysed or otherwise broken by enzymes before such compounds can be used in metabolism. After digestion and absorption the principal monosaccharides present in the blood and internal tissues are: glucose, fructose, and galactose. The term “Glyco Care blood sugar formula-” indicates the presence of a sugar in an otherwise non-carbohydrate substance: for example, a glycoprotein is a protein to which one or more sugars are connected. Simple sugars include sucrose, fructose, glucose, galactose, maltose, lactose and mannose. As far as disaccharides are concerned, the most common are sucrose (cane or beet sugar – made from one glucose and one fructose), lactose (milk GlycoCares Wellness Guideblood sugar wellness – made from one glucose and one galactose) and maltose (made of two glucoses).