Is sugar cane juice good for diabetic patients
Well. To know. Tips and tricks for dealing with sweet foods for diabetes
1 good. To know. Tips and tricks for dealing with sweet foods for diabetes
2 Contents 03 Good. To know. 04 Overview of sweetening substances 06 Sweetening substances in profile 06 Sugar 08 White sugar, brown sugar, honey 10 The fate of sugar substitutes 12 Fructose 14 Stevia 15 Sugar alcohols 16 Sweeteners 17 Sugar on the list of ingredients 18 Is of course always better? 19 Conclusion 2
3 good. To know. The diabetic has to deal with sweetening foods for various reasons. Everyone has a craving for sweets. Foods high in sugar can be high in calories and add weight. Foods rich in sugar increase blood sugar levels. However, it is not that easy as there are different sweetening foods. Some hide sugar and calories, others are calorie-free. Then there is the question of what is healthy or unhealthy and what is beneficial for the diabetic. Since the diet regulation was changed (2010), diabetics have to decide for themselves what is good or bad for them. This brochure is intended to help you make a decision. 3
4 Overview of sweetening substances Selection of sweetening foods Sugar (saccharides) Single sugars (monosaccharides) Double sugars (disaccharides) Honey Sugar beet syrup Maple syrup Agave syrup Malt Dextrose (glucose) Fruit sugar (fructose) Table sugar (sucrose) Lactose (lactose) Modified according to Sugar, syrup, honey, sugar substitutes and sweeteners.
5 Permitted sugar alcohols Permitted sweeteners Isomalt E 968 Sorbitol E 420 Xylitol E967 Erythritol E 986 Aspartame E 951 Cyclamate E 952 Saccharine E 954 Sucralose E 955 Stevioglycoside E 960 aid 1157 /
6 Sugar Sugar is a collective term for all sweet-tasting carbohydrates with an energy content of 4 kcal per gram, but also the trade name for the double sugar sucrose. GRAPE SUGAR (glucose) Smallest building block of most digestible carbohydrates. As an energy carrier in the organism, grape sugar is also known as blood sugar. Natural sources: fruit, honey 6
7 Fruit sugar (fructose) Part of household sugar (sucrose) Natural sources: fruit, honey Household sugar (sucrose) Double sugar from fructose and glucose Conventional sweetener Natural sources: fruit, sugar cane, sugar beet 7
8 White sugar, brown sugar, honey Our white household sugar is obtained from sugar beet and is refined to give it its finely crystalline form and white color. Brown sugar is a collective term for all types of sugar that look brown. Cane sugar or whole cane sugar are obtained from the dried sugar cane juice. Whole cane sugar and white table sugar are comparable in terms of calorie content, the effect on blood sugar levels and the formation of tooth decay. 8th
9 Honey is the oldest sweetener in our diet. It arises from the collection, storage and enzymatic modification of plant nectar by honey bees. Is honey healthier than sugar? Due to the enzymatic breakdown of sucrose, honey mainly consists of the simple sugars fructose (approx. 39%) and grape sugar (approx. 34%). The water content in the honey should be <20%. The content of vitamins and minerals in honey is very low. The energy content is 3 kcal / g. The effect on the blood sugar level, the energy balance and the formation of tooth decay are comparable with honey and sugar. Only in terms of taste is there a big difference between honey and sugar due to the different aromatic substances. Replacing sugar with honey does not bring any health benefits. 9
10 The fate of sugar substitutes The umbrella term sugar substitutes used to summarize fructose and sugar alcohols. In the past, these were added to so-called diabetic products, among other things, with the aim of reducing the sugar content or the effect of the sweet food on the blood sugar level. Since the Diet Ordinance was changed in 2010, the concept of sugar substitutes has become confusing for diabetics. It makes more sense to speak of functional carbohydrates. This includes all carbohydrates that have a positive health effect, such as: B. has a small effect on the blood sugar level or, in contrast to sucrose, no influence on the development of caries. 10
11 examples of functional carbohydrates: isomaltulose, fructose or sugar alcohols. Isomaltulose is obtained from beet sugar and modified enzymatically. Isomaltulose has about 50% of the sweetness of table sugar, but the same calorie content of 4 kcal / g. The advantages over table sugar are: no effect on tooth decay and a slow rise in blood sugar. Isomaltulose is occasionally used in confectionery and soft drinks. 11
12 Fructose advantages Slow rise in blood sugar, as fructose reaches the blood more slowly from the intestine. Sweetening power is higher than table sugar (factor 1.2). A fructose consumption <10% of the energy intake (<50 g at 2000 kcal) has no adverse effect on the triglyceride level or body weight compared to sucrose and even leads to a reduction in the HbA1c value. 12th
13 Disadvantages Same calorie content as glucose. Just as caries as glucose. With a high intake, some of it gets into the colon and can cause flatulence / diarrhea. Fructose cannot be stored in the liver and is therefore converted to fat. When fructose is broken down, uric acid is produced. Too much fructose can impair the effectiveness of insulin (promote insulin resistance), promote the development of liver diseases and promote the development of the metabolic syndrome and obesity. Recommendation: An excessive consumption (> 50 g / day) of fructose through fructose-rich foods and fortified sweets and drinks should therefore be avoided. 13th
14 Stevia 14 The leaves (10 to 15 times sweeter than table sugar) or the aqueous extract of the leaves with the active ingredient stevioglycoside (300 times sweeter than table sugar) can be used. The only natural sweetener. Calorie free. Not causing tooth decay. In the context of the recommended maximum daily amount (4 mg stevioside per kg body weight) there is no health risk. Can be used for baking and cooking, although it may not always be possible to replace the entire amount of sugar with stevia when baking, as the volume is missing (use special recipes!). Steviol glycoside (aqueous extract) has a licorice-like aftertaste. The other component, rebaudioside A, no longer has an aftertaste (note the different composition of the stevia products). It is advisable to work with pre-diluted products or with a self-made solution in order to achieve the right taste.
15 Sugar alcohols From a chemical point of view, sugar alcohols are polyvalent alcohols (not to be confused with ethanol, the drinking alcohol). Sugar alcohols were originally developed as sugar substitutes for diabetics. Their sweetening power is between 40 to 90% compared to table sugar. In addition to the low blood sugar effectiveness, sugar alcohols are tooth-friendly. Sugar alcohols (with the exception of erythritol) have a calorie content of 2.4 kcal / g. Erythritol is absorbed in the small intestine, but excreted unchanged in the urine and is therefore calorie-free. Since most sugar alcohols are only absorbed in the small intestine with a delay, they can reach the large intestine, where they can lead to flatulence and diarrhea. Excessive consumption (> 20 g / day) of sugar alcohols is therefore not recommended. 15th
16 Sweeteners Have a significantly higher sweetening power than table sugar (200 to 550 times). Are not metabolized in the organism. Do not provide any energy (except for aspartame). Do not raise blood sugar levels. Are not caries-causing. Do sweeteners make you fat? The connection between the intake of sweeteners, the release of insulin and the resulting cravings for foods containing sugar has not yet been adequately proven. Are sweeteners carcinogenic? In the 1960s, this connection was investigated in animal experiments with extremely high doses. In the recommended daily amounts, sweeteners are harmless to health. 16
17 Sugar on the list of ingredients Sugar in the list of ingredients only means adding sucrose = table sugar. Other types of sugar are listed individually, such as: fructose, glucose, lactose, honey, fruit juice concentrates, glucose syrup, sugar beet syrup. B. the natural fructose, glucose or sucrose content in fruit juices are not listed separately. 17th
18 Is natural always better? Cola 200 ml (1 glass) = 22 g usable carbohydrates Apple juice 200 ml (1 glass) = 24 g usable carbohydrates Without added sugar Does not automatically mean that no mono- or disaccharides have been added to the food. If the product exists, e.g. B. fruit juice, from foods with a natural content of mono- and disaccharides, it can be quite high in sugar and should carry the note contains naturally sugar. Sugar-free food that contains no more than 0.5 g of sugar per 100 g of food. Low-sugar For solid foods, max. 5% total sugar. For liquid food 2.5 g per 100 ml. Reduced sugar The content of single and double sugars must be reduced by at least 30% compared to comparable products. 18th
19 Conclusion: what is now suitable for diabetics? The old diet regulation was based on the assumption that diabetics in particular have disturbed sugar metabolism. As a result, foods with reduced sugar content were considered suitable for diabetics. It is now known that the protein and fat metabolism in diabetics is also changed. Therefore, it does not make sense to compensate for a high sugar intake with fat, but to consume all food in a reasonable amount. In the new diet regulation (valid since 2010), the term suitable for diabetics has therefore been deleted. So there is obviously no longer any food for diabetics. A balanced, low-calorie mixed diet rich in vegetables, fiber, vegetable oils, low-fat poultry and sea fish as well as an occasional delicious piece of chocolate is definitely suitable for diabetics. Sweeteners can help lower calorie intake and reduce weight. 19th
20 Hotline () Monday to Friday from 8 a.m. to 6 p.m. Sources: Sugar in the diet in diabetes mellitus. Nutrition review 11/2011 Sugar, syrup, honey, sugar substitutes and sweeteners. aid 1157/2014 Update sweeteners News about benefits and risks, nutrition review 4/10 Sugar diet passé that's how you explain it. Diabetes Forum 1_2 / 12 Bosy-Westphal A et al. Nutritional therapy in diabetes, Aktuel Ernahrungsmedizin 2017; Issue 04, Vol. 42: S B. Braun Melsungen AG Melsungen Germany Tel. () HD / 1 No. Status: 09/2017
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