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Medical Forum / Diseases and Disorders / Diabetes / August 2006Sugar Free Foods
Sugar Free food lableing is very confusing to individuals with diabetes. Does anyone have an easy way to teach this topic. I do have them count the carb and evaluate the calories. Thanks, jes honey, molasses, all things ending with 'ose and 'ol as a general rule are all 'sugars' some of the 'ols are very slowly absorbed and not completely absorbed, so they become the bulking agent for splenda or equal type products fructose, sucrose, sorbitol, etc are sugars hope this help (and hope i'm corrected if i have sorbitol in the wrong catagory) kate  SignatureJoin us in the Diabetic-Talk Chatroom on UnderNet /server irc.undernet.org --- /join #Diabetic-Talk More info: http://www.diabetic-talk.org/ http://www.diabetic-talk.org/freeveggies.htm I have no medical qualifications beyond my own experience. Choose your advisers carefully, because experience can be an expensive teacher. > Sugar Free food lableing is very confusing to individuals with > diabetes. Does anyone have an easy way to teach this topic. I do have > them count the carb and evaluate the calories. Thanks, jes "TigerLily" <me@privacy.net> wrote in news:4lljh8F2gvj9U1 @individual.net: > honey, molasses, all things ending with 'ose and > 'ol as a general rule are all 'sugars' [quoted text clipped - 10 lines] > > kate You do, indeed, have sorbitol in the wrong catagory. Sorbitol, manitol, xylitol, and hydrogenated starch hydrolysates are the most common examples of the sugar alcohols. They are caloric sweeteners, but contain less than the 4 calories/gram of carbohydrates. (The exact number of calories/gram was in dispute last time I looked.) They are more slowly absorbed than simple sugars and most carbohydrates. This means they can elicit less of a blood glucose spike than simple sugars. Their disadvantage is that in larger quantities (>30-50g on average) they can cause osmotic diarrhea. They are widely used in both diabetic and dietetic foods. It is also useful to note that, in general, fructose is also much more slowly absorbed than the other simple sugars. It does, however, have the full 4 calories/gram of all carbohydrates. Note that it is absorbed with a normal simple sugar rapidity in people with already significantly elevated blood glucose. Nothing in diabetes is simple. Signature------- Charly Coughran ccoughran@DELETE-TO-RESPOND-UCSD.EDU thank you Charly :-) needed that correction and clarification kate SignatureJoin us in the Diabetic-Talk Chatroom on UnderNet /server irc.undernet.org --- /join #Diabetic-Talk More info: http://www.diabetic-talk.org/ http://www.diabetic-talk.org/freeveggies.htm I have no medical qualifications beyond my own experience. Choose your advisers carefully, because experience can be an expensive teacher. "Charly Coughran" <ccoughran@REMOVE-TO-DELETE-UCSD.EDU> wrote in message news:Xns982F55B4B9235ccoughranucsdedu@132.239.1.221... > "TigerLily" <me@privacy.net> wrote in news:4lljh8F2gvj9U1 > @individual.net: [quoted text clipped - 30 lines] > absorbed with a normal simple sugar rapidity in people with already > significantly elevated blood glucose. Nothing in diabetes is simple. >honey, molasses, all things ending with 'ose and >'ol as a general rule are all 'sugars' This is not correct; the 'ol ending indicates an alcohol. There is no way that vitamin E, which is a mixture of tocopherols and tocotrienols, is a sugar; it is closest to being a fat. >some of the 'ols are very slowly absorbed and not >completely absorbed, so they become the bulking >agent for splenda or equal type products >fructose, sucrose, sorbitol, etc are sugars Sorbitol is a "sugar alcohol", as is mannitol. How much people metabolize them, and under what conditions, is not accurately known. SignatureThis address is for information only. I do not claim that these views are those of the Statistics Department or of Purdue University. Herman Rubin, Department of Statistics, Purdue University hrubin@stat.purdue.edu Phone: (765)494-6054 FAX: (765)494-0558 > Sugar Free food lableing is very confusing to individuals with > diabetes. Does anyone have an easy way to teach this topic. I do have > them count the carb and evaluate the calories. Thanks, jes What's confusing about it? And who are you that you are telling diabetics what to do? We don't necessarily eat sugar free foods. Sugar is not the culprit in raising BG. It's carbs. And yes, even sugar free foods can have carbs. Worse yet, many contain sugar alcohols that can act as a laxative. Many times we're better off just eating the real thing but less of it. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm >> Sugar Free food lableing is very confusing to individuals with >> diabetes. Does anyone have an easy way to teach this topic. I do have [quoted text clipped - 7 lines] > Worse yet, many contain sugar alcohols that can act as a laxative. Many > times we're better off just eating the real thing but less of it. Even more worse -- sometimes the "sugar free" versions have even more carbs than the regular versions! AND they don't even taste as good. I eat *artificially* sweetened food (jello, soda, pudding, etc.) but otherwise it's usually just the "real version" (cookies, ice cream, etc.) bj On Wed, 30 Aug 2006 06:43:44 -0700, jswessels wrote: > Sugar Free food lableing is very confusing to individuals with > diabetes. Does anyone have an easy way to teach this topic. I do have > them count the carb and evaluate the calories. Thanks, jes IMHO - 'sugar free' is pretty meaningless for a diabetic. Net carbs is the more important number: total carbs - fiber. : Sugar Free food lableing is very confusing to individuals with : diabetes. Does anyone have an easy way to teach this topic. I do have : them count the carb and evaluate the calories. Thanks, jes Yup! Read the nutrition lael for carb content and beware of the "sugar Alcohols" which are listed as carbs, but are suposed to be slower acdting so don't spike. Not all peole react like that to them, so some get the same spikes. Also!!!Big Warning!!! these terrible "tols" can give you the trots in spades!!! Essentially, as I said before, read the nutrition labels for carb numbers and also watch the calories, like you said. Wendy >Sugar Free food lableing is very confusing to individuals with >diabetes. Does anyone have an easy way to teach this topic. I do have >them count the carb and evaluate the calories. Thanks, jes You've had some good replies - read Charly again. Who are you teaching? Are you a diabetes educator or someone caring for a loved one? Tell us a little more about the context here. Just to reinforce one point. I ignore "sugar-free" as a means of food selection. Just treat the sugar as part of the carb count. Cheers, Alan, T2, Australia. d&e, metformin 500mg SignatureEverything in Moderation - Except Laughter. |
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