Typically, only two of the eight Essential Monosaccharide sugars are in the foods we eat today. The deficiencies of these sugars in our foods results from modern food processing and packaging practices, the growing of crops in mineral depleted soils, green harvesting of fruits and vegetables and the use of food preservatives. Of the eight sugars, we get Glucose (an example is table sugar) and Galactose (from dairy products) in our modern diets. Since we typically don't consume the other six, our bodies must create them through a sequence of enzymatic, chemical reactions.

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