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Sugar & Sweeteners Archives

Diabetes and Sugar & Sweeteners

Updated 138 weeks ago
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 - Aug 25, 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 - May 24, 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 - Apr 9, 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 - Mar 8, 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 - 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 - Feb 11, 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 - Jan 31, 2011 - * * * * *

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 - Nov 8, 2010 - * * * * *

Sweet!

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 - Feb 12, 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 - Jan 26, 2010 - * * * * *

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