Guest guest Posted January 7, 2004 Report Share Posted January 7, 2004 Thanks much Alice! Alice wrote: Hi , My experience is that Splenda - although very expensive - is a better sweetener for someone who is trying to control their blood sugar. Of course you know.. we are all different. Alice Does there seem to be better or worse sugar controls with Splenda as opposed to other artificial sweeteners? Medical advice, information, opinions, data and statements contained herein are not necessarily those of the list moderators. The author of this e mail is entirely responsible for its content. List members are reminded of their responsibility to evaluate the content of the postings and consult with their physicians regarding changes in their own treatment. Personal attacks are not permitted on the list and anyone who sends one is automatically moderated or removed depending on the severity of the attack. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2004 Report Share Posted January 8, 2004 I am a type I diabetic (insulin dependent). In general, as far as blood glucose control, all of the sugar substitutes are the same. 1- calorie is so tiny an amount of calories, it is not an issue. But, also be aware that sugar, in general, is not as bad for diabetics as many believe. A friend into health food keeps telling me Honey is OK, but regular sugar (sucrose) is not... hogwash. For christmas she got me some sugar-free cookies... but I don't really think they made any difference in diabetic glucose control. They had plenty of simple starches, which are about the same as sucrose. I also noted that it had " naturally evaporated cane juice " as an ingredent... isn't that EXACTLY how normal sugar is made? How exactly does a person NATURALLY evaporate the cane, as opposed to the artificial method of evaporation they somehow avoid? It seems the main food product sold in health food stores is bologna. Most people don't realize this, but almost everything you eat (event the protein) gets turned into glucose eventually. The only issue is how fast it takes. For the diabetic, the issue is that you are trying to match your insulin (or other diabetic medicine) absorbsion with your digestion. So, it is just as much a problem to eat a startch-only meal as to eat a protein-only meal. Note that eating sugar as one ingredent among others in a meal (like a glazed ham) is absolutely NOT a problem for diabetics. Even a dissert like a piece of pie, with a meal, is not an issue because the fats and other parts of the meal slow the absorbsion of the sugar. The main issue for diabetics is that the CALORIES of the meal must be coordinated with the quantity of medication. Joe Dunfee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2004 Report Share Posted January 8, 2004 Splenda is better because it is made from sugar, and really isn't the same as aspartame and saccharin, which I avoid. I was told to avoid the second two during pregnancies, and told Splenda and acesulfame K are okay. Splenda is expensive though, but I'm sure all of the substitutes are. Take care, RH > Hi , > > My experience is that Splenda - although very expensive - is a better sweetner for someone who is trying to control their blood sugar. > > Of course you know.. we are all different. > > Alice > Does there seem to be better or worse sugar controls with Splenda as opposed to other artificial sweeteners? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2004 Report Share Posted January 9, 2004 Joe, Good point on the sugar. The endrcronologist I had been saying also said that sugar is not as bad for diabetics as everyone believes. She taught me to read the back of labels. Everything except straight proteins have some carbs. I take 1 unit of insulin for every 15 carbs or like for in the morning when I am high have a different scale and add for points high etc. As she stated a carb is a carb no matter where it comes from. The key is moderation and you want to make wise choices for the calories. One other thing--I can eat ice cream or just a slice of bread, adjust for the carbs, and my blood sugar low an hour later with the ice cream and high with the bread. My blood sugar goes up when I exercise--this is because of the exercise intolerance of the MELAS. Janet Sample Re: Splenda vs Aspartame I am a type I diabetic (insulin dependent). In general, as far as blood glucose control, all of the sugar substitutes are the same. 1-calorie is so tiny an amount of calories, it is not an issue. But, also be aware that sugar, in general, is not as bad for diabetics as many believe. A friend into health food keeps telling me Honey is OK, but regular sugar (sucrose) is not... hogwash. For christmas she got me some sugar-free cookies... but I don't really think they made any difference in diabetic glucose control. They had plenty of simple starches, which are about the same as sucrose. I also noted that it had "naturally evaporated cane juice" as an ingredent... isn't that EXACTLY how normal sugar is made? How exactly does a person NATURALLY evaporate the cane, as opposed to the artificial method of evaporation they somehow avoid? It seems the main food product sold in health food stores is bologna. Most people don't realize this, but almost everything you eat (event the protein) gets turned into glucose eventually. The only issue is how fast it takes. For the diabetic, the issue is that you are trying to match your insulin (or other diabetic medicine) absorbsion with your digestion. So, it is just as much a problem to eat a startch-only meal as to eat a protein-only meal. Note that eating sugar as one ingredent among others in a meal (like a glazed ham) is absolutely NOT a problem for diabetics. Even a dissert like a piece of pie, with a meal, is not an issue because the fats and other parts of the meal slow the absorbsion of the sugar. The main issue for diabetics is that the CALORIES of the meal must be coordinated with the quantity of medication.Joe Dunfee Medical advice, information, opinions, data and statements contained herein are not necessarily those of the list moderators. The author of this e mail is entirely responsible for its content. List members are reminded of their responsibility to evaluate the content of the postings and consult with their physicians regarding changes in their own treatment.Personal attacks are not permitted on the list and anyone who sends one is automatically moderated or removed depending on the severity of the attack. Quote Link to comment Share on other sites More sharing options...
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