Diet in diabetes mellitus is not possible without the use of sugar substitutes. Therefore the use of sugar substitutes in the treatment of diabetes, which are virtually indistinguishable in taste, but do not raise blood glucose the most justifiable measure in this situation.
Sugar substitutes in the treatment of diabetes can be divided into two groups (the degree of participation and tolerance of an organism).
The first group included xylitol and sorbitol, and fructose. These sweeteners are produced from vegetable raw material. The consumption of 1 gram of one of these sweeteners diabetes makes up to 4 kcal of energy. As with simple sugars, these products must be taken into consideration when calculating the daily requirement of calories, the sick, obese should limit their consumption.
Sugar Substitutes the first group of fully satisfies the need of the organism in the diabetic sweet, normal use for saturation – to 30 g. For comparison, the daily demand for sugar by 2-3 times. This sugar substitute saves from 80 to 150 kcal per day.
Sugar Substitutes the first group according to medical absorbed from the gastrointestinal tract, thus practically does not affect blood glucose;
Description of the sugar substitutes in the treatment of diabetes:
Sweetener sorbitol – sweet powder substance that is produced from vegetable raw materials. Sorbitol is found in various fruits, but the degree of sweetness to 3 times loses the normal sugar. This sweetener is very slowly absorbed from the intestine and does not affect the level of glucose in the blood of a patient. Boiling Sorbitol retains flavor. Recommended daily rate of sorbitol – no more than 30 gr. Increasing the dose leads to a laxative effect (diarrhea, upset stomach, nausea and vomiting). Calorie Sugar Sorbitol is similar and amounts to 1 g – 4 kcal (necessarily taken into account in diet).
Sweetener xylitol. It is obtained from corn and cabbages cotton shell. Xylitol significantly slows the withdrawal of food from the stomach. The volume and number of food intake after the application of xylitol is markedly reduced. This feature of xylitol is very important in diabetes mellitus type two. The degree of calorie is similar to xylitol sorbitol and fructose, is used for baking and cooking dishes, the taste does not change.
Sweetener fructose. Fructose is found in many fruits and berry. Fructose is almost twice as sweeter than regular sugar, although the caloric content is absolutely identical with sugar (1 g is about 4 kcal). The consumption of fructose is often accompanied by a slight increase of glucose in the blood of a patient. Positive aspects of fructose compared with glucose can be called a marked improvement in the generation of hepatic glycogen, which is very beneficial to patients prone to hyperglycemia.
The consumption of fructose is not more than 30 grams per day does not lead to an increase in insulin. When cooking, boiling or baking foods containing fructose, are less sweet.
Sugar Substitutes second group in the treatment of diabetes include aspartame and saccharin.
Sweetener saccharin has virtually no calories. Saccharin in 350-700 times sweeter than regular sugar. Saccharin can be added only to the diet, because when boiling this sweetener gets bitter taste.
Sweetener aspartame do not require insulin. Aspartame is destroyed by boiling. The level of sweetness of aspartame is 200 times sweeter than sugar, well similar in taste. Often the sweetener aspartame is used for cooking diet food.
Sugar Substitutes second group completely contraindicated in pregnancy. The percentage of sugar substitutes should not exceed 30 grams per day, patients in old age not more than 20 grams.
Terms of sugar substitutes:
Xylitol and sorbitol should be applied in small doses (10 to 15 grams per day). So check individual tolerability.
Consider calorie of the sweeteners.
If the patients’ side effects when consuming sugar substitutes (nausea, heartburn, or bloating), the dosage of sugar substitutes should be reduced to 10-15 in some cases the drug should be eliminated (or replaced).
See Also
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