How to sweeten diabetic life?

Since childhood, I loved sweets. I consumed sweets, cakes, jam, or even just sugar in kilograms. I abundantly dusted any food with sugar. Kefir, cottage cheese I did not perceive without sugar, and even preferred wine more sweetly. I didn’t need meat, I calmly managed with bread and jam.

And as a result, it became thick, huge, heavy. This is where it started. I once passed an examination in a hospital, and they say to me: “You have high sugar.” He looked at the analyzes – he is approaching the eight. And the norm is five.  

Stop, I tell myself. And instead of sugar, he began to consume honey. Did not help. Two years later, sugar rose to twelve.

Stop, I tell myself again. He switched to saccharin, began to eat less bread, more vegetables. Oh, and I had to feel sick. Another year suffered.

I look, my tests crawled down. Perfectly. Keep it up. But I noticed that it’s not so painful to do without sugar. It turns out that coffee and sour milk are much tastier without sugar, the taste of sweet biscuits, cakes is disgusting, and I stopped drinking wine at all, except for dry, natural ones.

My problems have almost disappeared. Now I wonder to myself how I could not have done this without sweets. Many people quit drinking, smoking, but I quit sugar. And I do not regret it. 

But to sweeten the life of all it would be desirable. Moreover, the body needs sugar for proper metabolism. But which and how much? The World Health Organization believes that 38 kg per year per person is not harmful to health . That is, a little more than 100 grams of sugar per day.  

This amount of sugar in disguised form is found in excess in those foods that we eat or drink. And after drinking a glass of store apple juice, between times you can use from one sixth to a quarter of the daily allowance. We do not need excess sugar, even harmful.

How is it replaced?

In the first place, of course , honey. This is a natural product, it contains glucose, fructose and a host of other beneficial substances. Moreover, fructose in honey – over forty percent. Fructose is 1.6–1.8 times sweeter than sugar and causes less release of insulin into the blood than glucose. Alas, glucose and fructose are also sugars, with all the ensuing consequences.   

On the second – perhaps stevia. On its basis, many food additives are produced, as well as all kinds of syrups, teas, chewing gums, teas. Just I do not like her. 

Often used in the food industry, sorbitol is less sweet than sugar, it is inconvenient to use it in everyday life, except in the form of sweets.

Xylitol is almost as sweet as sugar. It is also used mainly in the food industry. 

In 1879, the first artificial sugar substitute , saccharin , was synthesized . However, in some countries, in particular, in America, he was banned, as it provokes the appearance of cancer. This is so or not, but in our country it is used as a food supplement E954 in ice cream and cakes, and is also freely sold in stores as a sweetener. 

Moreover, sometimes it is sold in the form of tablets containing another sugar substitute – cyclamate. It is even more harmful than saccharin. Many countries have refused it, and now on my kitchen table there is a jar of saccharin, on which it is especially written “without cyclamate”. 

The most common artificial sugar substitute is aspartame. It is increasingly being added to fruit water, ice cream, candy, yoghurts. But doctors also break the spears around this substance – is it harmful or beneficial?  

So far, only relatively little known sugar substitute sucralose has escaped the accusations of doctors. But he is dear.

Let diabetes pass by!

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