Professor Sarah Berry
speaker
555 appearances
6 recordings
1 series
first heard Jan 2026
last heard 28 Jul
Professor Sarah Berry’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 6 in all, peaking in Jul 2026 with 3.
Appearances
We also need to remember that other carbohydrates like starch, so the kind of carbohydrate that's in rice, that's in pasta, that's in potatoes, and that's in many vegetables, are actually really, really long chains of these simple monosaccharides, these simple sugars, these glucose molecules.
So when we're having potato, for example, although we might not think of that as a sugar, we break that down also to these glucose molecules.
So yes, we need sugar in terms of circulating in our blood, but we don't need to consume it.
Correct, yes.
So when you consume sugar, some of that sugar is broken down to its various components, same with carbohydrates, so that you've got glucose circulating in your bloodstream.
That can be used for immediate fuel, immediate fuel for your brain, for your muscles, or for all of your cells that need energy to work, to breathe, to live.
Any excess is stored as a compound called glycogen, and that's like your storage form of sugar.
So when you're going on a long run, when you've used up the glucose that's circulating, you start to release the glycogen stores from your liver muscles to be used for immediate sources of glucose.
When you've then used up all of your glycogen stores, then you start to use glucose that's being made by your liver.
No, absolutely not.
Obviously, if you are an elite athlete, then you want to keep your glycogen stores up.
But for the majority of the population, if you're consuming calories, whether it's in the form of protein, fat, carbohydrate, you will be able to produce the sugar that your body needs.
What happens will differ slightly depending on whether it's in a liquid form like a drink, whether it's in a solid form like an energy bar, or whether it's actually intrinsic, actually in its natural form within a food.
And we can follow up a little bit on that later.
But ultimately what happens is you consume this food that's containing this sugar and
Depends also on the type of sugar it is, whether it's the lactose or whether it's the sucrose.
But most of the sugar that we get in the UK comes from table sugar, comes from sucrose.
Most of the sugar that people get in the US comes from a source called high fructose corn syrup.
But how you process them is very similar.
So high fructose corn syrup and table sugar or sucrose in the UK both consist of these glucose and these fructose molecules.
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