Health Blog of doctor White

As a diabetic, you need to do first thing is to throw away, "sugar-free food"!

You need to do the second thing is to absorb "glycemic index" new concept:

A food's glycemic index shows that the impact of its postprandial blood glucose, glucose is 100. The higher the glycemic index value, the greater the impact. According to the high and low glycemic index, I used sugar sugar, sugar and high-sugar in three categories. Xylitol, fructose for sugar, of which only 8 of xylitol glycemic index, fructose glycemic index is usually 20; in a lactose sugar and honey, in which blood sugar lactose index is 45, honey is 55 (meaning without the processing of natural honey. honey on the market usually sugar, glycemic index 70); high-sugar are sucrose, glucose and maltose, sugar, glycemic index of 65-70, glucose 100, maltose as high as 105-110. Most fruits contain fructose, the sugar contained in strawberry xylitol (sweetness lower), dairy products containing lactose, jujube contains a lot of glucose, maltose-containing beer.

You buy "hypoglycemic biscuits," Cece blood glucose after eating is bound to increase significantly, unless the manufacturers put a hypoglycemic agents on the inside. This is because: biscuits inside glycemic index of starch (80) than sucrose (65) is even higher!

Traditional so-called "sugar-free" means "no sugar" only! This definition comes from the World Leader in the United States; the United States are wrong, wrong over the world to follow. U.S. Food and Drug Administration allows food manufacturers to non-sugar labeled "sugar-free food", which has since become countless diabetics food manufacturers Lucky Brand. 12 honey or a pound of flour would have a money, labeled "sugar-free food" label, the price immediately as much as 10 yuan.

You must make it clear: "sugar-free foods" can be included among all the sugars other than cane sugar or starch! !

The market's "sugar-free food", not with glucose or honey, that is, containing maltose or lactose, or vague and refined (eg, maltodextrin) or sugar alcohols (eg xylitol). Among them, glucose (100) and maltose (110) of the glycemic index than sucrose (65) is even higher, other sugars or sugar substitutes most of the glycemic index is also high. These are the odd and even sugar or oligosaccharide.

In addition to containing odd and even sugar or oligosaccharide, the market's "sugar-free food" generally also contain starch. In fact, starch is also a sugar, a polysaccharide or high GAG into the blood glucose after that. The glycemic index of starch (such as wheat flour 80, rice 80) more often than sucrose (65) even higher.

In the eyes of chemists, sugar and starch are carbohydrates, but carbohydrates are high glycemic index (only exception of dietary fiber because it can not be absorbed by the body itself can not provide energy or nutrients), will stimulate a large number of insulin secretion.

Therefore, the market these so-called "sugar-free food", in fact, a very high glycemic index, is a high-carbon sugar foods. Harvard University scientists have discovered that they not only fail to reduce blood sugar, but also increase your blood sugar, body fat, blood lipids and heart disease!

Ministry of Health and the Chinese Medical Association study found that high carbohydrates will cause increased triglycerides, decreased good cholesterol and blood sugar fluctuations.

Therefore, eating ordinary "sugar-free food" hypoglycemic, reportedly paid as if the fire!

Real scientific concept of "sugar-free low-carbon", ie no sugar, no other sugar, low-carb. Sugar-free low-carb diets include natural cocoa, soybeans and peanuts, etc., they are "carbs green food", its glycemic index is low (below 20), postprandial blood glucose can be stabilized to protect islet cells to prevent fat accumulation.

Know "sugar-free low-carbon" and "carbs green food" is able "carbs diabetes, nutrition, food therapy" start.

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