The Aliases of Sugar

Added sugars in processed foods can be found under the following names:

Sugar (sucrose) - the refined crystallized sugar; a combination of glucose and fructose.
Dextrose (glucose) - a simple sugar made of only one molecule.
Lactose - a simple sugar from milk.
Maltose - a simple sugar made from starch, usually grains.
Maltodextrin - a manufactured sugar from maltose and dextrose.
Brown sugar - the refined sugar coated with molasses or coloured with caramel.
Raw sugar - a less refined sugar with a small amount of molasses remaining.
Fructose - a simple sugar refined from fruit.
Corn syrup - a manufactured syrup of corn starch, containing varying proportions of glucose, maltose, and dextrose. (see note below).
High-fructose corn syrup - a highly concentrated syrup of predominantly fructose.
White grape juice - a highly purified fructose solution; virtually no other nutrients are present.

Be aware that cornstarch, treated by heat or enzymes to make dextrose, maltose, corn syrup, corn sugar, and crystalline dextrose, is used to supplement sucrose in processed foods in order to: bring costs down, add colour and flavour, and retain bright colours in preserves, ketchup, and cured meat. This widespread use may be a cause of the increased allergies to corn.

Typically, when ingredients are listed on a product, they must be listed from largest amount down to smallest amount found in that product. Do not be fooled into thinking there is very little sugar in an item if it is not listed near the beginning. Often you will find three or four of the above aliases in the ingredient listing, meaning that in the end the product may be mostly sugar!

Taken from http://www.wholife.com/issues/10_1/02_article.html