By GingerEllen Latest Reply 2014-08-05 07:43:10 -0500
Started 2014-06-06 19:01:19 -0500

How do you all work chocolate in to your diet?

13 replies

ReaderReader12 2014-08-05 07:43:10 -0500 Report

I make fudge every week and eat it all week long. I make it with the all natural sweetener called Xylitol. I order it from Colorado in a bag and then grind it in a coffee grinder to make it a little bit finer. Then I buy an 8oz bag of sugar free chocolate chips I melt them down add some of the sweetener so that it mixes in good then I put in a pint of ground peanuts (thats all that is in the container), I add a little bit of heart health oil just to make it a little creamy, and a few a tiny bit of liquid stevie. Stir it up and put it in a pan and in the fridge. to set up and that is where I keep it. Because of this fudge I have not had any candy..chips…fast food in over a month. I have also given up bread, rice, pasta. I am amazed that I could do it, but I am. I used to blow thru a medium size bag of peanut butter M & Ms twice a week at lest. Now I do not even think of them. I know I sound like a total freak, but when NOTHING ever, ever worked before and now I have changed my life around. I will sound like a freak anytime. lol Anyway hope this helps you out. I know it has helped me. Oh and there are some of the things that flier I have on the sweetener has to say about the Diabetic benefits.
Diabetic benefits…low-glycemic…slowly metabolized…natural insulin stabilizer…diminishes sugar and carbohydrate cravings.

Type1Lou 2014-06-08 12:47:58 -0500 Report

My go-to snack/indulgence is one square of good quality dark chocolate (Lindt or Dove or Ghirardelli) with a spoonful of all-natural (only peanuts and salt) peanut butter on top…7 to 8 grams of carb…and way better than a Reese's peanut butter cup!

haoleboy 2014-06-08 00:53:00 -0500 Report

The nutritional benefits of chocolate are its antioxidants and flavonoids (specifically flavanols) and they can be found in many low and no carb foods … tea for example (particularly green).


Glucerna 2014-06-08 14:14:15 -0500 Report

An excellent point Steve! If we want to eat chocolate because we like the taste and work it into our daily food choices, that's one thing. There are a lot healthier ways to get antioxidants, like from veggies. ~Lynn @Glucerna

haoleboy 2014-06-08 14:42:36 -0500 Report

Exactly Lynn, but … I do understand (to some degree) about chocolate as I have been living with a choco-holic for 20 years. Prior to that I was unaware that chocolate was a "major food group". Fortunately she is not diabetic (yet).

imjohn 2014-06-08 00:40:00 -0500 Report

Chocolate is good for us but the sugar in it is not. There are some brands made with stevia and Trader Joes has Carbolite bars that use sugar alcohols
that don't seem to effect my BG unless I binge. Of course, we would never binge on chocolate, right?

Trudie Ann
Trudie Ann 2014-06-08 00:32:38 -0500 Report

Dark chocolate is supposed to be good/ok for diabetics. That is what I eat.
Have you ever tried Carob. If you are unfamiliar with it carob is a chocolate substitute that has been around since the Biblical days. People I know who can't eat chocolate can eat carob flavored cakes, candy etc. Even dogs can eat it and dogs are never supposed to eat chocolate.

tabby9146 2014-06-07 16:56:23 -0500 Report

well sometimes I buy the dark chocolate that is at least 70% cacoa or however they spell it, (isn't spelled cocoa) anyway, a small amount of that each day is good for your heart. But sometimes I do go overboard and buy myself some Dove dark chocolate or milk chocolate or a little Lindt truffles, when I do I buy the single small ones, not a whole bar so that I don't 'go too overboard.

GabbyPA 2014-06-07 08:36:07 -0500 Report

I like the really dark chocolate so I buy a bar from time to time. I keep it in the freezer to help me slow down in eating my squares. I don't do it very often though.

haoleboy 2014-06-06 19:27:41 -0500 Report

all candies are on the never again list.
no issue with chocolate though as I could always take it or leave it … now salt water taffy was another story

jayabee52 2014-06-06 19:23:08 -0500 Report

Howdy Ginger
Before I developed Kidney disease and had to forgo chocolate of all kinds because of dialysis treatments I had chocolate sometimes once a week as a treat.

My BG (blood glucose) levels were so well controlled by my meal plan that the sugar in the chocolate really didn't spike me. I ate the dark chocolate 85% cocoa much more than the milk chocolate with the higher sugar content.

God's best to you,