Sugar-free food is just sugar-free

Many sugar-free pastries are sold in many pastry shops. There are noodles, sugar-free cookies, sugar-free moon cakes, and sugar-free cakes. There is almost no difference in taste between sugar-free cakes and ordinary cakes. Is this sugar-free cake really sugar-free? Is diabetes really safe to eat? The “traps” in sugar-free cakes Accurately speaking, sugar-free cakes should be called sugar-free cakes. According to regulations, the sugar content (referring to sucrose) should be less than 0.5 grams per 100 grams of sugar-free food. We know that sucrose is a disaccharide that breaks down into glucose and fructose monosaccharides in the human body. However, the pastries are made of flour and rice flour. Pastries made of grain, even without sucrose, but its main ingredient is starch, which is a polysaccharide that can be broken down into glucose in the human body through digestion and absorption. Both starch and sucrose are carbohydrates, but sucrose is digested as monosaccharides faster than starch into monosaccharides. Studies have shown that eating equal amounts of starch and sucrose will increase the equivalent of blood sugar. For example: A 100-gram sugar-free pastry (Taotou as an example) contains 49.8 grams of carbohydrates and 233 kcal of heat energy, equivalent to 50 grams of white sugar. Therefore, sugar-free cakes are not sugar-free. In fact, sugar-free cakes contain only a small amount of sucrose, and they themselves contain carbohydrates. After eating, they still have a certain impact on blood sugar and total calories. Clinically there are often cases of blindly greedy sugar-free cakes that cause blood sugar to rise. Therefore, in the face of a dazzling array of sugar-free foods, diabetic patients have to withstand the temptation to follow the correct principles of daily healthy eating and strictly control the total calories of food. Sugar-free cakes can't be eaten by diabetics. Four Principles for Sugar Friends to Eat Sugar-Free Foods First, sugar-free or sugar substitute foods cannot replace medicines. All patients should clearly understand that the vast majority of sugar-free or sugar substitute foods are for the purpose of improving the quality of life, do not have the efficacy of hypoglycemic drugs, must not listen to irresponsible advertising, and think that they only eat certain kinds of health care. Food can achieve the goal of treating or even curing diabetes. If you abandon medical treatment, it is extremely dangerous. Second, artificial sweeteners also have side effects, and their safety and application range are different. Patients should use their diet under the guidance of nutritionists and doctors. The possibility of saccharin being carcinogenic to the human body has not been completely ruled out, so it should be avoided at one time and baby food should be banned. Xylitol has been added to many chewing gums and fruit sugars, but recent studies have shown that eating too much xylitol may increase the risk of triglyceride in blood and cause side effects of diarrhea. Therefore, it should be used with caution, not at one time. Take it. In addition to xylitol, sorbitol, maltitol and other sugar alcohol sweeteners intake must also be appropriate, so as not to cause diarrhea or even gastrointestinal disorders. Aspartame and protein sugar products for cooking are sweeteners that are harmless to the human body and have high sweetness and low calorie content. However, they are easily decomposed by high heat, weakening or disappearing sweetness. Therefore, they should be turned off during cooking. After joining. Again, sugar-free foods also need to calculate calories. In the market, there are a large number of rice cake products such as sugar-free cakes and moon cakes. When eating, you must pay attention to the amount of staple food consumed by sugar-free cakes in daily normal diabetic diets. Because this type of cake is just a sweet taste, it is still made from flour. If you do not control the consumption of large amounts of food will lead to elevated blood sugar, difficult to control. Finally, sugar substitutes are forbidden when hypoglycemia occurs. Some sweetener-added sweets made for diabetics can be used to increase the enjoyment of life, but because of the low calorie content, patients must not eat these sweets when hypoglycemia occurs, but they should immediately eat staple foods or ordinary foods. candy. How to buy sugar-free pastries In China, the sugar substitutes that have been approved for inclusion in the use of hygiene standards are maltitol, sorbitol, xylitol, and lactitol. These sugar alcohol sweeteners are characterized by their high sweetness and low calories relative to sucrose. Their metabolism does not require insulin regulation, and they adjust their metabolic abnormalities through their own unique metabolic pathways. Diabetic people and their families when purchasing sugar-free foods, not only to check the label of sugar-free food, see if there is no sucrose content on the food packaging, but also pay attention to its ingredients list to see what kind of sweetener is used in the product ( Such as maltitol, sodium saccharin, etc.) instead of related sugars such as sucrose (glucose), glucose, etc., to see if it contains other sugars, such as maltose, fructose, lactose, etc., because these are sugars, excessive intake will also Increase blood sugar. Recommendation: When eating sugar-free cakes, measure the blood sugar before eating, and then measure the blood sugar two hours after eating. Compare the two to see if this amount of sugar-free cakes is suitable for you.

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