Diabetes Type 2 Support Group

I'm not really sure how it works but if you're looking for an alternative to the real brown and white sugars-splenda which I find is a wonderful product helps. They make both the brown and white and they are both terrific in baking and cooking. I find that they don't raise my BS by much. You have to be careful with the brown, but the white measures spoon for spoon of the real thing. I substitute it in all the recipes I make that needs sugar. I know this doesn't real answer your question but it may help, I hope.

I was told by my dietition that anything ending with ose will bring my sugar level up.

I have never found a "natural" sugar that raises my BS less than the refined stuff. But I can get away with a LOT more sugar if I cut all the fat in my diet down to 2-3 g per serving. The other day I ate a Hostess Fruit Pie without ill effects.

amen surviva

I emailed them (the online magazine) asking about the "real" sugars in their recipes, and the high saturated fats and high carbs in their recipes, that are supposed to be for "diabetics", but have not had a response as of yet. I am wondering what their reasoning is behind it all. Isn't all of that stuff supposed to add to the complications diabetics are prone to??

Artificial sweeteners have aspertame in them. Not a good thing in anything. So, what do we do? I'm at a loss for how to get my BG down.

The glycemic index of agave nectar is only 11, people -- that means it raises your blood sugar incredibly slowly. Any food with a GI below 55 is considered low. (A Russet potato is 94, in contrast.) The glycemic load of agave nectar is 1.6 -- below 10 is considered low. (That potato's is 18.)

AND you use 1/4 as much nectar as you would sugar in a recipe.

Brown sugar is just white sugar crystallized with molasses, so it's two sugars in one and I shudder to think what it would do to your BS in comparison.

I like the spenda brands of products. I'm allergic to aspertaine. From my reading, it's not necessarily the actual sugar that raised your BS, but the carbs that go with it that your body turns into sugar. The splenda brown blend is to be used half dose EG: if a recipe calls for 1/2 cup, you only use 1/4 cup. I've seen lots of diabetic recipes using sugar, because it's balanced within the full recipe. I find that people who don't have the knowledge just assume that if a person stops eating sugar, they wouldn't be diabetic, and that's a bunch of pookey! Hope this helps a bit. Deb :0)

Sugar doesn't come WITH carbs, it IS pure, highly refined carbohydrate. There's nothing standing between it and your bloodstream. That's why your BS shoots skyward when you eat it. Carbohydrate that is still contained in fruit, beans, and vegetables raises your blood sugar slowly and safely, filtered through by the structures of the living plant, so your body can handle it. It's not the carbns per se; it's whether or not the carbs are stripped naked by processing.