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Is Sugar By Any Other Name Just As Sweet (and Bad For Diabetics)?
There is a misconception out there amongst many that if you consume a more "natural" sugar that it's OK or better or healthier for Diabetics
Have a read to dispel that "myth"
(the following is fully credited to Joanne Lewis, CDE Dietitian from a Diabetes Care Community Article)
"Contrary to popular myth, there is no advantage to people with diabetes in choosing one type of sugar over another.
One common belief is that brown sugar is more nutritious than white. Brown sugar is typically white… read more
@A DiabetesTeam Member yes, Monk Fruit is a natural sub and I use it when baking
It's not quite as sweet as table sugar although it's considered a 1:1 substitute - so great for baking or making no carb frosting but wouldn't work well for most looking for something to stir in their coffee and get the "sugar taste"
Monk Fruit does have about 1/2 carb in it in a teaspoon BUT the carb is a Saccharide that is indigestible like Fiber - so don't count as "net carbs"
PS - You can get a 50/50 mix at "Bulk Barn" 50% Monk Fruit/50% Erythritol and that's about the closest to Table Sugar that you will find - zero net carb
Yep, you are spot on Graham. I do not eat any sugar unless naturally . For me one bite of sugar after being off it opens the flood gates to wanting more and more and more sugar. I gave up sugar several times and was doing great then I ate one thing and it was like an alcoholic I had to have it. Never again. While I don’t care for sugar free honey(choc zero) on its own, it does work in recipes such as a marinades.
@A DiabetesTeam Member yes sugar is sugar not for me
Good info Graham. What about Monk fruit? I’ve heard it’s a good sugar substitute & doesn’t raise blood sugar.
@A DiabetesTeam Member
thank good info
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