I’m starting to think that Spring might not be too far away. It’s been so cold here for so long I’d forgotten that there would, eventually, be a Spring. Today I remembered.
Spring makes me think of Easter. Easter makes me think of many things and one of those things is sugar. Chocolate bunnies. Chocolate Easter eggs. Those little Peeps things that are, I think, pure sugar. Easter can become one more high calorie holiday if you’re not careful.
Everyone needs to consume less sugar. Diabetics especially have to watch their sugar intake. Too much sugar for a diabetic can be a bad thing. Fortunately, there are some sugar substitutes that can be used safely for diabetics, even in cooking.
The Mayo Clinic addresses this issue (http://www.mayoclinic.com/health/artificial-sweeteners/MY00073) with this statement, “People with diabetes may use artificial sweeteners because they make food taste sweet without raising blood sugar levels. But keep in mind that if you do have diabetes, some foods containing artificial sweeteners, such as sugar-free yogurt, can still affect your blood sugar level due to other carbohydrates or proteins in the food. Some foods labeled "sugar-free" — such as sugar-free cookies and chocolates — may contain sweeteners, such as sorbitol or mannitol, which contain calories and can affect your blood sugar level.”
That website also reminds diabetics that, “Some sugar-free products may also contain flour, which will raise blood sugar levels. Also, remember that foods containing sugar substitutes may also contain calories that may undermine your ability to lose weight and control blood sugar.”
There are a lot of good websites to visit for all kinds of information on living with diabetes. Another site with a lot of information is: (http://destinationdiabetes.americandiabeteswholesale.com/Diabetes-Diet-Nutrition/Articles/Sugar-Sugar-Substitutes). When addressing the diabetes/sugar issue they cover it well here: “Whichever (sugar alternative) you choose, the FDA, the American Dietetic Association, and the American Diabetes Association consider all of them safe and effective replacements for sugar. When including any sugar alternative in your diet, remember:
- Carbohydrates and calories still count. “No-sugar” does not mean no carbs or calories!
- For sugar alcohols, you may subtract one-half the grams of sugar alcohol listed on the food label from the carbohydrates. (Less than 5 grams of sugar alcohol is considered “free.”)
- Be sure to eat foods with sugar alcohols in moderation, especially until you are sure of your personal tolerance limits. GI distress and a laxative effect can occur with excessive consumption. (Extra caution should be taken with children and sugar alcohol; erythritol has the least side effects for both kids and adults).
- Hot and cold beverages are perfect places to switch out sugar with sugar substitutes.
- When cooking or baking, be sure to use a “baking blend” or a sugar substitute such as sucralose (Splenda) that can withstand high temperatures.
Those little malted eggs are sure good, and one or two won’t break the diet bank. If I eat about 250 calories worth of sugar I’ll need to do about 45 minutes of vigorous housecleaning! (I found that here: http://www.am-i-fat.com/calorie_calculator.html). Knowing that, I can give up the sweets and think more about just being outside and enjoying the warmer weather. And isn’t that what Spring is all about?
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