Simple carbohydrates are carbohydrates built from one or two sugar units, the monosaccharides like glucose and fructose and the disaccharides like sucrose and lactose. Their small molecules need little digestion, so they are broken down and absorbed very quickly, delivering a rapid rise in blood sugar. They occur naturally in fruit, milk, and honey, and are added abundantly to confectionery, soft drinks, and baked goods as table sugar and syrups. The speed of their absorption is both virtue and vice: useful for quick energy in sport, unhelpful when it drives hunger, energy crashes, and, in excess, weight gain and dental decay. Dietary guidance urges most people to get the bulk of carbohydrate from complex, fibre-rich sources instead.