FRUIT SUGARS
The sugar of fruits represents a form of food requiring practically no digestion; while the sugar found in beets, the cane plant, and the maple tree, must be acted upon by the digestive juices of the intestine before their absorption can take place. During the winter, the maple tree stores its carbohydrates in its roots in the form of starch. With the advent of spring Mother Nature begins the digestion of this starch—actually turns it into sugar—and in the form of the sweet sap it finds its way up into the tree trunk to be deposited in the leaves and bark in the form of cellulose, a process very similar to that performed by digestion in the human body, where starch by digestion is first turned into sugar, and afterwards deposited in another form in the liver and muscles.
Dextrine is a form of sugar resulting from thoroughly cooking or partially digesting starch. There are about twenty-five stages or forms of dextrine between raw starch and digested starch or fruit sugar. Dextrine is found in the brown-colored portions of well-toasted bread.