Glucose is a simple sugar which is a constituent of cane sugar and starch (carbo-hydrates). It is the result of the breaking down of carbohydrates by the digestive system and is then absorbed into the blood stream.
It is stored as glycogen by the liver and released whenever the body requires energy.
Glucose occurs naturally in fruits and plants, and also in the blood of animals.
Glucose is made commercially by heating starchy foods with an acid. Com-mercial glucose is used in confectionery and in some preserves.
Glucose only supplies calories and has no added nutritional value over other sugars for the healthy person.