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Old 02-21-2007, 09:05 PM   #11
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Aside from their effects on diabetics, I don't think one form of sugar is more or less healthful than another. Sucrose, fructose, glucose, etc. are all naturally occurring sugars which are harmless in moderation.
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Old 02-21-2007, 09:21 PM   #12
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Quote:
Originally Posted by Alix
Come on Corey, you have done so well with other changes to your life. Those tablespoons of sugar can really mess up that blood sugar. Try some fruit cut up on your cereal instead, you will be surprised at how it sweetens things up.


My glucose level gets so low at times that i have to keep a check on it quite often. The other day, I got a level of 62 on the meter, and that's considered pretty low.

It NEVER got THAT low before! That's considered going on the danger level. I DO at times, eat bananas on cereal.

EatsOats, I DO have Domino De'Lite, a low-cal sweetner that's similar to Splenda. And I use it at times, but too much of it makes your food and drink taste like medicine.

And these sweetners are also ridiculously overpriced! For a 3-lb bag, it can run you about $7 to $9!!
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Old 02-22-2007, 04:06 AM   #13
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Corey, try unsweetened apple sauce in your oatmeal. And fruit, I buy frozen blueberries and run them under some warm water and toss them into the oatmeal! Very tasty!

I know its hard, but oatmeal taste sooo much better without any added sugar!
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Old 02-22-2007, 11:23 AM   #14
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Quote:
Originally Posted by Andy M.
Aside from their effects on diabetics, I don't think one form of sugar is more or less healthful than another. Sucrose, fructose, glucose, etc. are all naturally occurring sugars which are harmless in moderation.
Agreed in Moderation, and where your moderation line depends on your lifestyle.

What is the point of Table sugar? Nothing really, It provides nothing.

However fruits for example have many nutrients, antioxidants, vitamins, and fibre. Plus the fructose you ingest is used to replenish liver glycogen.

Any complex carb you consume is converted to glucose to replenish gylcogen stores in the body, not the ups and downs such as being provided from simple sugars.

What is the difference between fruit/complex carbs and sugar? The form they come in.

Table sugar is broken down pretty quickly and wil cause a quick insulin burst and then a low.

Where as complex carbs when consumed the digestion process is slowed down from the additional fibre. So if you are eating every 2-3 hours you have a steady stream of energy being fed to the body.
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Old 02-22-2007, 11:31 AM   #15
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Originally Posted by Corey123
Actually, I don't eat as much sugar as you seem to think I do.

But then again, who on earth eats cereal, any kind without a little sugar? Except maybe yourself.

My nutritionist did not say eat sweets all the time, but she DID say that sugar simply can't be eliminated altogether. Yes, OJ is naturally sweet, has lots of sugar and helps gets the glucose level back to normal.

But I found myself having those attacks at least twice daily! Mainly in the afternoon. And I don't eat the granola bars all the time. Only when an attack starts to come on.

And oh yes, speaking of sugar, the nutritionist also suggested that I keep some candy around as well. Sorry, but also, when I bake now and then, no one on the face of the earth bakes a cake, pie or cookies without sugar in them.
I was just trying to provide something for you to think about. Diabetes is a very serious issue, and not something to play around with, as it has serious consequences.

Food choices and meal timing are going to be the key to controlling blood sugar issues.

Cakes, pie and cookies are fine but you have to remember they should be looked at as a treat for maybe eating cleanly all week, then treat yourself sunday night with some cookies or a slice of pie.

However that said, the choice is yours.
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Old 02-22-2007, 11:38 AM   #16
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Originally Posted by IainDaniel
...What is the point of Table sugar? Nothing really, It provides nothing...

It provides flavor and energy. It has it's place.

Medical and physiological reasons are not the only reasons for eating a food. I don't want a strawberry in my morning coffee, I want sucrose (it dissolves faster).

Many common ingredients we use in cooking are there for their flavor and for no other reason. That's not a bad thing.
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Old 02-22-2007, 11:45 AM   #17
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Quote:
Originally Posted by Andy M.
It provides flavor and energy. It has it's place.

Medical and physiological reasons are not the only reasons for eating a food. I don't want a strawberry in my morning coffee, I want sucrose (it dissolves faster).

Many common ingredients we use in cooking are there for their flavor and for no other reason. That's not a bad thing.
It does provide flavour, but there are alternatives.

I wonder how long the strawberry would take to dissolve

Most of the ingredients don't have the impact that sugar has. Especially considering the use of sugar in today's society.

Like you said though in moderation it is fine. However people with Diabetes need to look at this a more strictly.

Don't get me wrong I enjoy baked goods and and many products that contain sugar, but many people don't know where to draw the line, and are uncertain what healthy eating is. I am just providing another point of view. Society in general has become very lazy with there food prep. and in turn we are dealing with a obesity problem. Yes I realize sugar isn't the only culprit.
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Old 02-22-2007, 12:11 PM   #18
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Iain, you are right on the money about refined sugar for diabetics. Because it is so easily metabolized it really messes with that lovely steady line folks are looking for in their blood sugars.

Andy, your comment about the strawberry made me laugh so hard. And yes, sugar DOES have its place and one of those places is all about flavour. For diabetics, especially fragile ones (as Corey's description of himself indicates he is) sugar is a big no no. You really have to make major lifestyle changes FIRST and then look at putting some of that sweet flavour back in your diet.

Corey, I don't know if this description will help you at all but I'll offer it anyway.
Think of your years of life as a line. When you have peaks and valleys in your blood sugar it shortens your life. Picture a string laid out and when you push up with your finger, the string's length gets shorter, and down is the same. I wish I could illustrate that on here, but you'll just have to use your imagination. Maintaining a near constant blood sugar level is critical to a healthy life.
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Old 02-22-2007, 12:19 PM   #19
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One of the fruit bars we have is the Lara bar. It is dates, nuts,coconut, nothing else. A good snack.
The problem with rice crispie bars and the like is they are processed foods loaded with sugar and unhealthy fats and high GI starches. low in micronutrients.
The white flour should be as much of a concern as the sugar. The starch in this highly pulverized form has a higher glycemic index than sugar and occurs in many breads and pasteries and many other foods. A great contributor to the epidemic of obesity. But who asked me! just my opinion.
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Old 02-22-2007, 02:11 PM   #20
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Quote:
Originally Posted by IainDaniel
Agreed in Moderation, and where your moderation line depends on your lifestyle.

What is the point of Table sugar? Nothing really, It provides nothing.

My DH wants no food that has white granulated table sugar added to it. He eats an enormous bowl of oatmeal most mornings that contains milk, water, oats and a small amount of salt. He is hypoglycemic and feels white table sugar is a poison in his body.

Yet I buy white table sugar by the 5 pound bag, to make bread.

It has been stated already in this thread, but bears repeating. The human body can not tell the source of sugar/glucose on the molecular level. Once I understood that, I quit trying to cook and bake with honey or any other "natural" sugars. I buy the cheapest white sugar available.

Most bread recipes call for white sugar. I could not make bread without sugar. But I now realize that the NY Times bread does not use sugar!
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