Diabetics And Sugar
And The Only Time It's Appropriate
Diabetics and sugar is a phrase that's really a juxtaposition of incompatibles.
Even small amounts of refined sugar sources steeply increase blood glucose levels.
What a diabetic consumes as a meal (or a half meal) with a representation from each food group and washed off with water to give him a sense of a "filled stomach" and causing a certain amount of blood glucose rise thereafter could be small in comparison to , say, a small piece of sugar-filled candy which could cause a big rise in blood sugar levels.
A diabetic gets no sense of satiation or get provided with nutrition.
Worse still, blood glucose can rise to dangerously high levels.
Regarding diabetics, and sugar as one item aggravating their disease, look at
causes of diabetes.
These conditions can apply to nondiabetics as well.
Speaking of diabetics and sugar, sugar free colas and drinks which taste sweet possess other sugar substitutes which don't increase blood sugar levels.
But they can cause other health complications .
Considering diabetics and sugar substitutes, they can search out the safety of any sugar substitute by doing a search for the relevant terms and seeing for themselves.
It's easy to get starch into food. Sources of starchy vegetables are potatoes, sweet potatoes. beetroot, pumpkin, squash and carrots.
Some of these are sweeter than others. A person consuming them easily gets glucose into his blood.
Even by actively avoiding refined sugar there are many non sugar sources of food that translate into blood glucose easily.
When a diabetic gets invited out, his hosts are actually doing him a disservice by serving sugary foods and refined-starch-rich ones mixed with saturated fats.
Refined sugar is defining the refining process that sugar cane juice is subjected to.
The term 'natural sugar' is actually a misnomer because the origin of refined sugar is also a natural one-meaning the sap of the sugarcane stem.
The more appropriate term would be 'refined' and 'nonrefined' sugar.
There are different kinds of sugar. One is glucose, the sugar that circulates in blood.
It is found mainly in the juice of plant stem and fruits. Honey is one source.
The other is sucrose, which like glucose, is found in plant products. Otherwise called table sugar, the main sources are; juice of the sugarcane stem, sap of the sugar maple tree and the beet plant.
Like glucose and sucrose, fructose also originates in plants and fruits.
Dried fruits like dried dates, figs, apricots, peaches, prunes and raisins are rich in fructose. They taste very sweet although there is no added sugar in them.
They are a good source of minerals and fibre but can steeply raise blood sugar levels.
Maltose is a natural sugar found in germinating grains and sprouts. Lactose is natural sugar found in milk.
Sources of highly concentrated sugar are jellies, jams, syrups, candies, cakes and even dried fruits. Fresh fruits contain natural sugar as well as fibre, vitamins and minerals.
Even for nondiabetics, since refined sugar is an antinutrient, it's discouraged.
Speaking of diabetics and sugar, when is the only time when it's appropriate for them?
When there's a threat of hypoglycemia or as a preventative step against it the use of refined sugar is justified.
For hypoglycemic diabetics, and sugar as one item helping them, the sugar source when taken in raises blood glucose to desirable levels. From every other angle when a diabetic examines the sugar issue, it doesn't benefit him-in fact, it's a danger.
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