Steering clear of sugar is the most imperative dictum for all diabetics. That is the reason why sugar alternates are used in lieu of table sugar. But it is imperative to have enough information about all these substitutes of sugar before consuming them.
Sugar Substitutes for Diabetics
Most of the sugar substitutes available in the markets are not reckoned as a component of our everyday carbohydrate consumption. They are all calorie free and are endowed with a sugary taste. But some sweeteners like Sorbitol or Mannitol can lift up the blood sugar level. The most secure way to use these substitutes is to use them in homemade dishes and beverages.
Splenda® is the product name for sucralose and it hangs on to its taste whilst being used in cakes and hot drinks.
Picture 1: Spenda - Natural Sugar Substitutes
Source – Splenda.com
Aspartame is sold by NutraSweet® and is a better alternative for use in cold recipes.
Picture 2: NutraSweet- Natural Sugar Substitutes
Source – NutraSweet.com
Another great company producing high quality diabetes friendly sugar substitutes is Equal®.
Picture 2: Equal - Natural Sugar Substitutes
Source – Equal.com
Therefore, almost every single sugar substitute available in the market is regarded as safe for consumption by diabetics. However, there might be some side effects like allergies that can cause trouble. If they are consumed in big amount, there can also be a lot of continuing health tribulations.
Sugar Substitutes for Baking
A lot of credit goes to these low calorie sweeteners for suiting their sweet tooth. But most people are a tad confused as to take which substitute for what recipe. So, we give you a little help on that.
Baked dishes made with the help of Saccharin bring out the finest outcome after a part of sugar is merely substituted and not all of it. Make sure to use only the same quantity recommended on the package. If a recipe has the need of brown sugar, use the bulk variety as directed by the packet.
Brown sugar is great in lieu of sugar only when it is required for enhancing the sweetness and not for baking purpose. This sugar substitute is not good for giving shape and browning of baked stuffs. But after indulging in a number of experiments, we came to a conclusion that sucralose sugar blend is the most perfect substitute to be used for baking of cakes and other baked stuff.
It is imperative to remember that sugar cannot be ruled out for giving a teeny bit of sweetness in your diet, even if you have diabetes. Important surveys have shown that sugar, honey, molasses are not always responsible for hiking up the blood glucose. But do not pamper.
References
www.wisegeek.com/which-sugar-substitutes-are-safe-for-diabetics.htm
www.diabeticlivingonline.com/diabetic-recipes/
www.equal.com
www.nutrasweet.com
www.Splenda.com
by on 26. Sep, 2011 in diabetes nutrition
Back to Top