When purchasing sugar-free food, we should pay attention to the following points:
1, correctly analyze the concept of sugar-free, such as cereals and other foods, because cereals are the main raw materials of most foods, and it is a polysaccharide food itself, which can be decomposed into sucrose and glucose in the human body. Consumers should not only look at whether there is sucrose content in the packaging of food, but also consider whether the food itself contains sugar, because some food additives do not contain sugar, but the raw materials used in the food itself may contain sugar.
2. Some so-called sugar-free foods, although not using sucrose, use saccharin as a sweetener, trying to pass off as sugar-free foods. Some products in the market claim to be hypoglycemic foods, which is extremely unscientific. Sugar-free foods cannot lower blood sugar. According to China's health food management regulations, drugs cannot be added to food. However, many sugar-free foods boast the efficacy of lowering blood sugar in advertisements, which violates the stipulation in the Advertising Law that health foods cannot publicize their efficacy.
3. As far as food is concerned, it can only be divided into foods that raise blood sugar quickly and foods that raise blood sugar slowly according to the speed at which blood sugar rises after being absorbed in the body. For diabetics, foods that slowly raise blood sugar are more suitable, such as tartary buckwheat, because it contains more dietary fiber, which is digested and absorbed slowly after entering the human body, and the blood sugar rises slowly after meals, which is suitable for diabetics with slow insulin secretion. Sucrose-free or low-sugar foods are not drugs and cannot replace drugs. Some diabetics, especially L-type patients, must take drug control. Faced with the confusion of the concept of sugar-free food, consumers must be cautious when choosing sugar-free food. To buy such products, we must first buy brand-name products from large and medium-sized enterprises. It depends not only on whether it is labeled as "sucrose-free food", but also on the ingredient list, and whether the products use sweeteners permitted by the state (such as maltitol, sorbitol, xylitol and lactitol).
Wu Shuo, a senior engineer in the Food Technology Center of Henan Institute of Food Industry Science, said that sugar-free food generally refers to sugar (sucrose, beet sugar), glucose, maltose and so on. However, sugar-free foods should contain sugar alcohols (including xylitol, sorbitol, maltitol, mannitol) and other substitutes. Some consumers reported buying fake sugar-free food. According to Li Ximin, a nutritionist at Henan Provincial Hospital of Traditional Chinese Medicine, what we call "sugar" in medicine is very different from what we usually call glucose and sucrose. What we call "sugar" in medicine is also called carbohydrate, which is the general name of monosaccharide, disaccharide and polysaccharide, while what we usually call glucose and fructose are monosaccharides, while sucrose and maltose are disaccharides. Starch in rice and flour is polysaccharide. Disaccharides and polysaccharides are converted into monosaccharides in the intestine, which are absorbed by the human body and then enter the blood. The absorption rate of monosaccharide is the fastest, followed by disaccharide. Eating these two kinds of sugar will increase the blood sugar level, so diabetics should try to avoid eating them. Xylitol, sorbitol, etc. Generally, it does not cause blood sugar to rise.