Sugar, Sugar

[Guest guest]

I'm a diabetic and must count my TOTAL carbohydrates, all of which go to

sugar.

 

However, refined sugars almost instantly spike the blood sugar levels,

whereas complex carbohydrates are digested more slowly and so elevate the

blood sugar gradually. It's much healthier.

 

Speed counts.

 

So given the choice between an apple and a piece of candy cane, go for the

apple. All other nutrition aside, this will help your blood sugar levels

remain more stable, which is important even for non diabetics.

 

By the way, this is why they make FROOKIES, which are cookies sweetened

with fructose, or fruit sugar. Not sure how efficacious it is, may be a

gimmick or scam.

 

And yes, any " -ose " is a sugar. Lactose, fructose, dextrose, or Montrose.

.... no wait that's a rock group.

 

The other consideration when it comes to factory made items such as

refined sugars is what additives, processing contaminants, and just plain

dirt get into things.

 

 

On Saturday, January 4, 2003, at 04:33 PM, (AT) (DOT)

com wrote:

 

> Sugar is a carbo and, in any of its many forms, is still a carbo because

> they all still have only 4 calories per gram. That fact never changes.

>

> So, is refined sugar bad for you because of its " bad " effect on the body?

> Or, because of its production by mega " bad " corporations? Or, because of

> a

> preparation process which removed something " good " that our body needs?

> I've met proponents of each of these points of view. None of them really

> matter that much to me.

>

In his book " Human Nature and Conduct " (Henry Holt, 1922), Dewey said of

religion, " It has been petrified into a slavery of thought and sentiment,

as intolerant superiority on the part of the few and an intolerable burden

on the part of the many. "

[Guest guest]

 

The Stewarts [stews9]

Saturday, January 04, 2003 2:48 PM

 

Sugar, Sugar

 

>>I'm a diabetic and must count my TOTAL carbohydrates, all of which go to

sugar.

 

>>However, refined sugars almost instantly spike the blood sugar levels,

whereas complex carbohydrates are digested more slowly and so elevate the

blood sugar gradually. It's much healthier.

 

>>Speed counts.

 

>>So given the choice between an apple and a piece of candy cane, go for the

 

apple. All other nutrition aside, this will help your blood sugar levels

remain more stable, which is important even for non diabetics.<<

 

This is good info about diabetic responses, however, it's only part of what

happens. See, " The Glucose Revolution " (by Jennie Brand-Miller, and others)

for the rest of the story. It seems that quite a few foods will spike a

glucose response (i.e, " instantly spike the blood sugar levels " ). To be

completely accurate, diabetics should avoid *all* high G.I. (glycemic index)

foods, which includes anything over 70 on the GI index. Glucose = 100 on

the GI index.

 

Here's a list of some common high GI foods: Kellogg's Corn Flakes (84),

short grained white rice (72), bagel (72), rye bread (76), Crispbread (81),

vanilla wafers (77), parsnips (97), baked potato (93), french fry (75),

pumpkin (75), broad beans (79), dried dates (103), watermelon (72), gatorade

(78), corn chips (72), jelly beans (80), french bagette (95), gluten-free

bread (90), boiled potatoes (101), pretzels (83), rice chex (89), rice

krispies (82), shredded wheat (83), team flakes (82), Tofu frozen dessert

(115).

 

Now, here's all the sugars: fructose (23), glucose (100), honey (58),

lactose (46), maltose (105), sucrose (65). So, I would say that all sugars

are not the same,and that some foods have an immediate effect on the body as

if they were sugar.

 

The bottom line here is that these foods and many others get into the blood

stream very quickly and thus spike the glucose level. For most people, this

is not much of a problem, however, for diabetics, it can be a really big

problem!

 

Dave