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I'm sure everyone here has seen grocery stacked to the ceiling with nothing but 'low carb' or '0 calorie' salad dressings, but many of them contain sugar!

How much is too much?
 

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Hi Louise . . . welcome to Diabetes Forum! One of the first things diabetes teaches us is that there are a jillion loopholes in the labeling of processed foods. And there isn't an easy answer to your question, because some of us tolerate the sugar alcohols okay - others get a glucose spike and/or gastric side effects. There are plenty of other pretenders too, and the biggest offender is High Fructose Corn Syrup (HFCS), followed closely by corn syrup and corn syrup solids. These things are added to nearly everything on the market, and in many instances, it's the first highest percentage ingredient (check labels on the bottles of BBQ sauce next time you go shopping)!

Your first line of defense is to avoid the products which contain the aforementioned ingredients, and your second line of defense is your meter. By testing before your meal, and then an hour after your meal, you can determine how much ill effect these foods have on your glucose. Keep a log of your readings & a food journal too. This can help you map out a plan & safe menus.

If you have a sweet tooth, consider using liquid sweeteners. Many of the popular granulated/powdered sweeteners are bulked up with maltodextrin or other sugars, which can still spike you, but normally the liquid versions are safe. I use eyrithritol, and I also use saccharine sparingly.

As diabetics, we now have to concern ourselves more with carbs than with calories. Not that calories aren't still important in the overall scheme of things, but they can't spike our BG like carbs do. But even if a product says zero carbs, don't you believe it! Read the ingredients label!
 

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I dont worry about sugar content. I go by "TOTAL CARBOHYDRATE" that includes the sugar.
 

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But it isn't only sugar; other carbs/starches are just as bad. So avoiding ALL white foods like flour, sugar, rice, potatoes, pasta is what is necessary - not just sugar. If you go into this just focused on sugar, you're going to get some nasty surprises when you eat a nice hot baked potato or a big bowl of rice. So, yes - avoid sugar. But avoid all the other fast-acting carbs too.
 

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May I ask why you don't worry about the sugar content? That's the message that everyone's been banging into my head.
I am not as concerned with sugar content as I am about total carb content. All carbohydrates break down into glucose (sugar) after ingesting it. So whether it is white table sugar, or a piece of toast....it doesn't really matter....it ends up the same after you eat it. I do still use real sugar sometimes. I don't use much of it because the carb content of it is higher than sugar substitute (usually). Sometimes products that you buy that are labeled as being "sugar free" are really still loaded with carbs in the forms of sugar alcohols and other things. So it is most important to watch the total carb content.
 

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May I ask why you don't worry about the sugar content? That's the message that everyone's been banging into my head.

Who is "everyone"? Not diabetics, we know that its total carbs that are the big culprit. Sugar is a carb, not the only carb, not the worse carb. Mashed potato's is worse for BGL than sugar.

While to much sugar is bad (like in a soda) for BGL 4 gr in salad dressing ain't much. (unless you keep adding 4 gr of carbs for this and 4 for that and 4 for it, now you have 12)

As I said the sugar is included in the TOTAL CARBOHYDRATE, I use the total carb to determine if I eat it, and if it would require added insulin.
 
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