See What's Inside
Read this FREE issue now
For healthcare professionals only
  • 12th Annual Product Reference Guide
  • Insulin Syringe Chart
  • Insulin Pen Needles Chart
  • Fast-Acting Glucose
  • Sharps Disposal
  • Blood Glucose Meters Chart
  • Insulin Pumps Chart
See the entire table of contents here!

You can view the current or previous issues of Diabetes Health online, in their entirety, anytime you want.
Click Here To View

See if you qualify for our free healthcare professional magazines. Click here to start your application for Pre-Diabetes Health, Diabetes Health Pharmacist and Diabetes Health Professional.

Learn More About the Professional Subscription

Free Diabetes Health e-Newsletter
Top Rated

Diabetes and Sugar & Sweeteners Article Archives

August 2011

High Carb, Low Glycemic Diets, With Riva Greenberg

Carbohydrates have become the ugly stepsister in the family photo album of healthy eating. Standing in the grocery aisle, consumers study ingredients and food labels, counting and analyzing the carb content of their foods. In the last decade, the popularity of low carb diets rose to dramatic heights as Americans gravitated toward the South Beach, Atkins, and Zone diets. Fruits were forsaken for plates piled high with steak and eggs.

comments 7 comments - Posted Aug 25, 2011

May 2011

Maple Syrup-A Sweet Surprise

Meet the latest superfood: maple syrup.  Wait a minute...maple syrup? The super-sugary stuff poured on pancakes and waffles and used to glaze hams? That maple syrup?

comments 9 comments - Posted May 24, 2011

April 2011

How High Fructose Corn Syrup Is Made

High fructose corn syrup (HFCS) is, as the name implies, corn syrup whose sugar, glucose, has been partially changed into another type of sugar, fructose.

comments 0 comments - Posted Apr 9, 2011

March 2011

STEVIA: Can Nature’s Sweetener Help Your Blood Sugar?

You know that awful feeling when a sugar low is coming. I break out into a cold sweat, feel panicky, get nauseated, and have trouble answering extremely simple questions like "Do you need to eat?" Well, I was feeling it again, and again, and I didn't know why. That's what I hate the most: When things go wrong, but I think I've been doing everything right.

comments 2 comments - Posted Mar 8, 2011

February 2011

How High Fructose Corn Syrup (HFCS) Is Made

High fructose corn syrup (HFCS) is, as the name implies, corn syrup whose glucose has been partially changed into a different sugar, fructose. To make HFCS, you start with corn, then mill it to produce starch -corn starch.  Starch, the most important carbohydrate in the human diet, consists of long chains of glucose. To make corn syrup, you mix the corn starch with water and then add an enzyme, produced by a bacterium, that breaks the starch down into shorter chains of glucose. Then you add another enzyme, produced by a fungus, that breaks the short chains down into glucose molecules. At that point, you have regular corn syrup.

comments 1 comment - Posted Feb 17, 2011

Peeling a Grape Ups Your BG Test Results

According to a new study published in Diabetes Care, your finger-prick blood glucose test may be "abnormally and significantly high" if you test after handling fruit without first scrubbing your hands thoroughly and vigorously. 

comments 0 comments - Posted Feb 12, 2011

January 2011

Front Labels on Food Packages Are Misleading

After the American Heart Association introduced its heart healthy logo in 1995, manufacturers apparently decided that such "healthy" logos were a pretty good marketing idea. Similar logos, called front-of-the-package labels, or FoP labels, have become popular with several food manufacturers, each of which has developed its own labels using its own criteria. Now, not surprisingly, a study by the Prevention Institute has found that these labels are misleading to customers. According to the Prevention Institute's executive director, Larry Cohen, they "emphasize one healthy aspect to trick [customers] into buying something fundamentally unhealthy." Dora the Explorer Fruit Shapes, for example, prominently labels itself as "gluten free," but does not mention the fact that 58 percent of its calories come from sugar.

comments 0 comments - Posted Jan 31, 2011

November 2010

Abdominal Pain in Children May be Linked to Fructose Intake

It's a pretty common complaint heard in households around the country: "My tummy hurts." Parents and teachers have been battling this complaint for decades, with children insisting that they are in pain and having no explanation why.

comments 0 comments - Posted Nov 8, 2010

February 2010


Foods that are sugar free, no sugar added, or low carb, typically have the sugar replaced with sugar alcohol. Sugar alcohols have a significantly diminished impact on blood sugar levels as compared to regular sugar because they are incompletely absorbed into the blood stream from the small intestine. They also have fewer calories than sugar, and are not as sweet as sugar. Some common sugar alcohols are: glycol, sorbitol, xylitol, mannitol, and lactitol. The simplest sugar alcohol, ethylene glycol, is the sweet but notoriously toxic chemical used in antifreeze. Sugar alcohol is typically derived from fruits and vegetables.

comments 3 comments - Posted Feb 12, 2010

January 2010

Ten Tips For Baking Wisely

I have a long-standing obsession with baking. The art of creating cookies, bars, pies, and cakes got me through some of the most stressful times in my life, including holidays, college final exams, and a new job.  After I was diagnosed with type 1 diabetes at the age of twenty-four, however, I learned that my traditional ingredients, including white flour, sugar, and excessive amounts of chocolate, lead to high blood sugars and of course, fatigue, fogginess, and other undesirable side effects. 

comments 15 comments - Posted Jan 26, 2010

December 2009

Artificial Sweeteners May Help Control Blood Sugar

NEW YORK (Reuters Health) - Combining artificial sweeteners with the real thing boosts the stomach's secretion of a hormone that makes people feel full and helps control blood sugar, new research shows.

comments 2 comments - Posted Dec 26, 2009

Sugar Plum Dreams

The dictionary defines a sugar plum as a small round or oval piece of sugary candy. But for most of us, visions of sugar plums dancing in our heads conjures up a far vaster array of sweet holiday treats. From cakes, cookies, and pies, to sugar-laced seasonal beverages, and yes, plenty of sweet confections, the holiday season is arguably the sweetest time of the year - and the most difficult when one is trying to keep carbohydrates and calories in check.

comments 0 comments - Posted Dec 15, 2009

November 2009

New GoMeals

Bridgewater, NJ, November 19, 2009 - Sanofi-aventis U.S. announced today that GoMealsTM, a new iPhone application (app) designed to help people living with diabetes make healthy food choices, is now available for download at the iTunes App store.  GoMealsTM is a food tracking tool which allows users to search thousands of foods and dishes from popular restaurants and grocery stores to easily see the nutritional content of meals and snacks.

comments 0 comments - Posted Nov 20, 2009

September 2009

New Research Shows Direct Link Between Soda and Obesity

DAVIS, CA, SEPTEMBER 17, 2009 - While health officials have long suspected the link between obesity and soda consumption, research released today provides the first scientific evidence of the potent role soda and other sugar-sweetened beverages play in fueling California's expanding girth.

comments 4 comments - Posted Sep 24, 2009

A Healthy Tax on Soft Drinks Could Fund Programs and Lower Consumption

We're drinking so much sugar-sweetened soda that it's become a taxing problem, according to a Health Policy Report published recently in the New England Journal of Medicine. Between 1977 and 2002, Americans doubled their intake of sugary beverages. Unfortunately, that's not good news for anyone but the beverage companies. Although high fructose corn syrup, sucrose, and fruit juice concentrates are naturally derived sweeteners (as opposed to artificial low- or no-calorie sweeteners), this added sugar has been linked to obesity, diabetes, and heart disease.

comments 24 comments - Posted Sep 19, 2009

AHA's Call for Reduced Sugar Consumption Provides Some Sour Statistics

The American Heart Association, noting a direct link between sugar consumption and the development of such conditions as cardiovascular disease and diabetes, has called upon Americans to drastically reduce their consumption of "added sugar." Added sugar is defined, reasonably enough, as sugar added to foods during processing, cooking, or at meals.

comments 3 comments - Posted Sep 10, 2009

Welcome News on the Beverage Front: Non-Sugar Sweeteners Help With Long-Term Weight Control

Here's a sweet bit of news: Drinking sugar-free beverages sweetened with low-calorie sweeteners increases "dietary restraint," the ability of people to maintain long-term weight loss.

comments 5 comments - Posted Sep 7, 2009

August 2009

ADA Says Sugar Consumption Levels Can Be Linked to Race, Family Income and Education

A study of the sugar consumption habits of 30,000 Americans by the American Dietetic Association concludes that race/ethnicity, family income and education levels are important factors in how much sugar a person eats.

comments 1 comment - Posted Aug 8, 2009

March 2009

Link Seen Between High Fructose Corn Syrup Consumption and Insulin Resistance

Whenever Diabetes Health publishes an article about high fructose corn syrup (HFCS), we receive mountains of printed material from corn industry advocates. They argue that the effects of HFCS cannot be extrapolated from research because the "studies look at the effects of fructose independently."  They claim, in the words of Christopher Mohr, MS, RD, LDN, of the Corn Refiners Association, that "the absence of glucose makes pure fructose fundamentally different from HFCS."

comments 14 comments - Posted Mar 11, 2009

November 2008

New Product Alert: Clemmy’s Sugar-Free Ice Cream
New Product Alert: Clemmy’s Sugar-Free Ice Cream

It's National Diabetes Month! Why not reward yourself for all that work you've done educating yourself about diabetes, all that time you've watched your diet, and all that time you've spent exercising? Have yourself a little sugar-free ice cream!

comments 8 comments - Posted Nov 10, 2008

August 2008

The Dangers of High Fructose Corn Syrup
The Dangers of High Fructose Corn Syrup

You know how important it is to control the sugar and carbohydrates in your diet. So you read food labels and listen to your body cues to make sure you’re getting what you need to stay healthy.

comments 52 comments - Posted Aug 21, 2008

August 2007

Taste Cues May Be Distorted By Diet Foods

Researchers from Alberta have found that when they fed baby rats diet foods and drinks, the little rats' ability to assess how much energy is in foods was thrown out of whack.

comments 0 comments - Posted Aug 30, 2007

July 2006

New Sweetener Contains No Preservatives or Artificial Flavors

Sweet Simplicity is a new sweetener on the market made from erythritol (an all-natural sugar alcohol found in grapes, pears and even some soy products), fructose (found in a variety of fruits and in honey) and natural flavors.

comments 0 comments - Posted Jul 1, 2006

July 2005

Corn Refiners Sweet on HFCS

The article "High Fructose Corn Syrup: Is This Disguised Sugar Affecting Your Diabetes?"(May 2005) unfortunately suggests that food manufacturers are misusing high fructose corn syrup (HFCS), a natural, home-grown sweetener from Midwest corn fields.

comments 0 comments - Posted Jul 1, 2005

October 2004

Recipe Redo

Flipping through old family cookbooks, you see a recipe you’d like to try. However, you’re not sure if it would work with your diabetes meal plan.

comments 0 comments - Posted Oct 1, 2004

Three Tips for Using Sugar Substitutes in Baked Goods

To enhance flavor: Add an additional teaspoon of vanilla extract per each cup of granular sugar substitute, such as Equal, NutraSweet, DiabetiSweet or Splenda. To achieve a better rise in baked goods using a low-calorie sweetener, switch from 9-inch to 8-inch round pans with 2-inch high sides. You can also try adding a half cup of dry milk powder and a half teaspoon of baking soda for every one cup of granular sugar substitute or low-calorie sweetener. When baking with yeast, maintain at least two teaspoons of sugar in a recipe for yeast activation. Baking time may be shorter with low-calorie sweetener. Check cookies three to five minutes sooner and cakes seven to 10 minutes sooner than called for by the original recipe.

comments 0 comments - Posted Oct 1, 2004

February 2004

Sugar-Free Sugar Replacers and Diabetes

Suddenly it seems that sugar-free products are everywhere.

comments 0 comments - Posted Feb 1, 2004

November 2003


Chocolate! Although millions love it, chocolate has always gotten a bad rap in the diabetes community.

comments 3 comments - Posted Nov 1, 2003

November 2002

The Sweetest Thing

Most people associate sweetness with happiness, good times and good food. In fact, the average American goes so far as to consume an estimated 20 teaspoons of sugar each day.

comments 1 comment - Posted Nov 1, 2002

The Sweetest Thing - Artificial Sweeteners an Option for People With Diabetes

Most people associate sweetness with happiness, good times and good food. In fact, the average American goes so far as to consume an estimated 20 teaspoons of sugar each day.

comments 0 comments - Posted Nov 1, 2002

August 2002

Is Aspartame Dangerous?

Q: I received an e-mail recently that has been circulating around the Internet since 1995. It concerns the sweetener aspartame. Is this sweetener dangerous to use?

comments 5 comments - Posted Aug 1, 2002

May 2001

Sweet News: Doctors Say Sugar Intake Is OK for Type 2s

Including sugar in the diet plan for a person with type 2 diabetes may be beneficial, according to a recent study conducted by researchers in Canada.

comments 0 comments - Posted May 1, 2001

August 2000

Sugar-Free Ain’t What It Used to Be:

If you have been disappointed by the taste of sugar-free candies and cookies in past years, try them again. Some newer products taste so good that they are marketed to anyone who is willing to eat a little healthier, as long as this doesn’t mean having to give up foods they enjoy. Many packages don’t even mention diabetes benefits.

comments 0 comments - Posted Aug 1, 2000

June 2000

Sweet Rewards for People with Diabetes

Health Care Products of Amityville, New York, announced the availability of DiabetiSweet "Measure for Measure," the first-ever bulk sweetener that completely replaces sugar in baking and cooking.

comments 0 comments - Posted Jun 1, 2000

November 1999

Splenda Spreads its Wings

Artificial sweetener Splenda is gradually making its way to many sugar-free products on the market. Tropicana Twister Light drinks are the latest to sweeten with Splenda.

comments 0 comments - Posted Nov 1, 1999

March 1999

Dueling Studies: For Every Study Saying Aspartame is Harmful, Another Says it is Not

For every study saying aspartame is harmful, another says it is not. Hundreds of studies throughout the world have been performed with aspartame. Here's just a tiny sample of contradictory studies, with a summary of their conclusions.

comments 0 comments - Posted Mar 1, 1999

September 1998

Sugar’s Sweet Stand-Ins

Just when you thought you had artificial sweeteners all figured out and had settled on a particular brand, the sweetener scene is changing again.

comments 1 comment - Posted Sep 1, 1998

September 1995

Fructose: Friend Or Foe?

In the last 20 years there has been a change in the kind of sugar food manufacturers use to sweeten their products. In the past, sucrose was king. Today, fructose, in the form of high fructose syrup (HFS), is much more common. This is touted as good news for people with diabetes, but is it?

comments 0 comments - Posted Sep 1, 1995

July 1995

Patent Watch

Pancreas Implant

comments 0 comments - Posted Jul 1, 1995

February 1994

Nutrasweet And Depression

In a study conducted at the Northeastern Ohio University Medical College, the effect of aspartame (Nutrasweet) on patients with a history of depression was measured.

comments 1 comment - Posted Feb 1, 1994

©1991-2015 Diabetes Health | Home | Privacy | Press | Advertising | Help | Contact Us | Donate | Sitemap

Diabetes Health Medical Disclaimer

The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. All content, including text, graphics, images, and information, contained on or available through this website is for general information purposes only. Opinions expressed here are the opinions of writers, contributors, and commentators, and are not necessarily those of Diabetes Health. Never disregard professional medical advice or delay seeking medical treatment because of something you have read on or accessed through this website.