Aunt Feng, a sugar friend of ours, has a "special" obsession with sugar-free food: she likes to take sugar-free biscuits as her daily diet, and when she is hungry, she will have one. She thinks that all she eats are sugar-free cookies, so she won't raise her blood sugar. ...
But is this really the case?
Today, on this special day, we will reveal the so-called sugar-free food for Aunt Feng, sugar friends and friends who have the same misunderstanding.
In order to satisfy the taste of patients who love sweets, products such as "sugar-free food" (such as sugar-free biscuits, sugar-free milk powder, sugar-free drinks, sugar-free ice cream, etc. ) came into being, and even some merchants claimed that sugar-free foods did not contain sugar, so diabetics could eat more. This is all fake!
What is sugar-free food?
There is no clear definition of sugar-free food in China. According to the general concept of European countries, sugar-free foods cannot contain sucrose and sugar from starch hydrolysate, including glucose, maltose, fructose, starch syrup, glucose syrup, fructose syrup and dextrin. However, it must contain substitutes equivalent to sugar, and generally use sweeteners such as sugar alcohols or oligosaccharides that will not raise blood sugar. But now our country is in chaos. Most of their so-called sugar-free foods just don't add sugar, that is, sucrose.
Is sugar-free food really sugar-free?
The so-called "sugar" is generally called small molecule sugar and sweet sugar. They include sucrose (white sugar, brown sugar and rock sugar are all sucrose), glucose, fructose, maltose and lactose. However, in a broad sense, the carbohydrates that the human body can digest are all sugar, and starch is converted into glucose after digestion, so it is also classified as "sugar".
Many natural foods contain sugar, such as:
Fruits and dried fruits contain sucrose, fructose and glucose;
Sugar-free yogurt contains lactose;
In sugar-free moon cakes, starch contained in the crust, fructose and glucose contained in nuts are all sugar.
It is difficult to remove sugar from these natural foods. Therefore, sugar-free food in a broad sense does not really exist.
Are sugar-free products suitable for diabetics?
Not necessarily.
Some sugar-free foods often add dextrin as a substitute for these monosaccharides, although sucrose, glucose, fructose, maltose and other small molecules are not added. Dextrin is the hydrolysis product of starch. Although it is not sweet, it can also be turned into glucose in the human body, which contains as much calories as sugar, and the speed of raising blood sugar is even higher than that of sugar!
Even some sugar-free coarse-grain biscuits, in order to reduce the rough taste and poor eating caused by coarse grains, will also add a lot of oil as a lubricant, which makes the fat content in coarse-grain biscuits double or even more than that of ordinary biscuits, which invisibly increases the energy intake, which is not conducive to the disease control of diabetic patients.
There are sugar-free white bread, white steamed bread, rice cakes and so on. Because of the effect of starch, the speed of raising blood sugar is very fast, so diabetic patients should carefully choose sugar-free products.
How should diabetics choose sugar-free food?
For all kinds of sugar-free foods on the market, people should pay more attention to the ingredient list when choosing. Some foods do not contain sucrose at first glance, but they contain "invisible sugar", such as dextrin, maltose syrup, starch syrup, fructose syrup, maltose and so on. They are usually added to food as substitutes for sucrose, but their efficiency of raising blood sugar may not be much slower than sucrose. Therefore, we should get into the habit of reading the ingredient list. In addition, it depends on whether there is more starch in the ingredient list (the higher the ranking in the ingredient list means the higher the proportion of this ingredient), and it is best not to choose the one with higher fat ratio.
For diabetics with better blood sugar control, it is ok to eat two sugary biscuits occasionally when the total energy intake is reasonable, but if you eat sugar-free biscuits boldly, it will be counterproductive.
Therefore, it is suggested that the majority of diabetic patients eat less synthetic sweets and eat more coarse grains, beans and potatoes, and replace sweets and sweet drinks with fresh fruits with natural texture, and never pin their hopes on sugar-free and low-sugar foods.
If you have any questions.
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Content | Wang
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