Sweetners II

aclover2010
By aclover2010 Latest Reply 2011-09-07 18:04:48 -0500
Started 2011-09-04 00:44:02 -0500

I hear everyone talking about sweetners…I use natural ones even sugar just limit the amount…I hope that everyone know that they should be worrying more about their carbohydrate intake then anything else…If they have a good diabetic nutrition class close to you, they usually offer them free at most local hospitals..more education would be taken and then misinformation would not spread like wildfire…it does upset me so I try and tell everyone I know who is diabetic…Sugar might spike your BS for a short time but what is most concerning is those pastas and bread which spike your BS for longer periods therefore causing much more damage…


9 replies

grandmaducky
grandmaducky 2011-09-04 11:17:22 -0500 Report

i use splenda because i have to have sweetness in my coffee dont use it in tea but have to in coffee but thats just me :)

aclover2010
aclover2010 2011-09-04 17:59:34 -0500 Report

splenda is a bit controversial…I believe it is not sugar and probably not very good for you or your diabetes…

NavyNerd
NavyNerd 2011-09-06 22:50:48 -0500 Report

I believe that SPlenda is refined using an alcohol sugar distillate process.. can't recall the name now, but truvia is made the same way (and I can't use either of them, because the way its processed adds other stuff in and my stomach hates it, big time)

jayabee52
jayabee52 2011-09-07 17:51:00 -0500 Report

The generic name for Splenda is Sucralose.

According to wikipedia: "It is manufactured by the selective chlorination of sucrose (table sugar), which substitutes three of the hydroxyl groups with chloride. This chlorination is achieved by selective protection of the primary alcohol groups followed by acetylation and then deprotection of the primary alcohol groups. Following an induced acetyl migration on one of the hydroxyl groups, the partially acetylated sugar is then chlorinated with a chlorinating agent such as phosphorus oxychloride, followed by removal of the acetyl groups to give sucralose.[10]"

http://en.wikipedia.org/wiki/Sucralose

I can't use it either as it gives me a "laxitive effect"

RAYT721
RAYT721 2011-09-04 08:00:52 -0500 Report

I try to balance sugar with sugar substitutes … and you're right about the carbs and spikes. I also agree about the misinformation. I have found my meter gives me more information than any doctor I've encountered. Test! Test! Test!!!

aclover2010
aclover2010 2011-09-04 18:01:20 -0500 Report

Yes that is very true…I know it stinks to prick your finger and do a log but they are both sooo helpful…but a good diabetic book will give you some great info…There may be some at your local diabetic center (if you have one)..most hospitals do!!

Anonymous
Anonymous 2011-09-04 01:12:02 -0500 Report

I really am not much into sweeteners of any kind especially since I got the dx. I don't fear sugar; I get most of mine in fruit. My focus is on LIMITING carbs (carbs are an important nutrient) and portion control. Of course exercise and keeping stress to a minimum may well be the most important factors in good diabetic health.

aclover2010
aclover2010 2011-09-04 18:03:38 -0500 Report

I agree that cutting sugar from your diet is a great thing not just for diabetic reasons but it puts your ph level off and that effects ALL KINDS of things in our bodies…For me stress and steroids are both BS killers..I have MS and I need to be so careful about both of those things for both of my diseases..Thanks for your input
!! XX

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