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TerraNoble
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I have been doing some reading ,and I came across some interesting abd educative article about so called EVIL=SUGAR!
As we all know Sweeteners have practically no nutritive value, but everyone enjoys an occasional touch of sweetness in their diets. Choosing a healthy and safe sweetener can be confusing. Here is a little primer to help you make choices for your low carb lifestyle.
Sucrose (table sugar):
Sucrose is usually made from sugar beets or sugar cane. It is useful for baking, not only for its flavor, but also for the texture it imparts to baked foods. Not only does sucrose taste good, but it gives you quick energy. However, there is an enormous downside to that sudden surge of energy. When it is gone, your body craves another “hit” of sugar to maintain the energy. Too much sucrose consumption, just like too much of any of the high-glycemic carbohydrates, leads to excessive insulin surges, which in turn causes the excess carbs to be stored in your fat cells. Because sucrose is a high-glycemic sugar, it is a good idea to substitute other sweeteners. When you are reading labels for sugar content, here are some other forms of sucrose to avoid: raw sugar, brown sugar, turbinado, invert sugar, confectioner’s sugar, cane sugar, crystallized cane juice.
High Fructose Corn Syrup:
This sweetener is manufactured from corn starch and has a high glycemic value; that is, it causes your insulin to surge. There is some controversy as to the safety of consuming large amounts of this sweetener over time. High fructose corn syrup is found in numerous products and is not the same as a product that contains only fructose, which is a low-glycemic sweetener.
Fructose:
Fructose, also known as fruit sugar, is sweeter than table sugar. Use about one-third less when substituting it for table sugar. Not only do you use less of this sweetener, but it has another advantage. Its glycemic value is 20 (with glucose at 100), very low. Fructose metabolizes at a slow rate, helping to control insulin surges. It is recommended for diabetics and others seeking to control their carbs. Whey Low D is a newly developed product that adds lactose to the fructose, causing an even lower glycemic response than fructose alone.
Dextrose or Glucose:
Glucose has an even higher glycemic value than table sugar. On many glycemic indexes, glucose is used as the benchmark for “100”. On labels it can also be called corn sugar. Always avoid this sugar to control your carbs (and your insulin).
Lactose:
Also known as milk sugar, lactose falls about halfway between sucrose and fructose on the glycemic index. It is made from whey and skim milk and is used largely by the pharmaceutical industry.
Honey:
Honey is an invert sugar, formed by an enzyme from nectar. It is a combination of fructose, sucrose, glucose, and maltose and is not a low-glycemic sweetener. If you are controlling your insulin, stay away from this treat. Contrary to common "wisdom", honey contains only trace amounts of minerals and vitamins.
Polyols:
Also known as sugar alcohols, polyols are found naturally in fruits, but also are manufactured commercially. Xylitol has the same sweetness as sucrose; sorbitol, maltitol, and mannitol as half as sweet as table sugar. Sugar alcohols are useful for diabetics and those who are controlling their insulin because of their low glycemic response. These sugar alcohols are found in a number of “sugar free” products. Their main drawback is that they can have a laxative effect when consumed in excess amounts in some people. Exercise caution when trying these products until you see how your own body reacts. Sugar alcohols usually end in the letters "tol" on the label. Isomalt is a sugar alcohol that is an exception
I just thought that would be of interest to you guys!!
As we all know Sweeteners have practically no nutritive value, but everyone enjoys an occasional touch of sweetness in their diets. Choosing a healthy and safe sweetener can be confusing. Here is a little primer to help you make choices for your low carb lifestyle.
Sucrose (table sugar):
Sucrose is usually made from sugar beets or sugar cane. It is useful for baking, not only for its flavor, but also for the texture it imparts to baked foods. Not only does sucrose taste good, but it gives you quick energy. However, there is an enormous downside to that sudden surge of energy. When it is gone, your body craves another “hit” of sugar to maintain the energy. Too much sucrose consumption, just like too much of any of the high-glycemic carbohydrates, leads to excessive insulin surges, which in turn causes the excess carbs to be stored in your fat cells. Because sucrose is a high-glycemic sugar, it is a good idea to substitute other sweeteners. When you are reading labels for sugar content, here are some other forms of sucrose to avoid: raw sugar, brown sugar, turbinado, invert sugar, confectioner’s sugar, cane sugar, crystallized cane juice.
High Fructose Corn Syrup:
This sweetener is manufactured from corn starch and has a high glycemic value; that is, it causes your insulin to surge. There is some controversy as to the safety of consuming large amounts of this sweetener over time. High fructose corn syrup is found in numerous products and is not the same as a product that contains only fructose, which is a low-glycemic sweetener.
Fructose:
Fructose, also known as fruit sugar, is sweeter than table sugar. Use about one-third less when substituting it for table sugar. Not only do you use less of this sweetener, but it has another advantage. Its glycemic value is 20 (with glucose at 100), very low. Fructose metabolizes at a slow rate, helping to control insulin surges. It is recommended for diabetics and others seeking to control their carbs. Whey Low D is a newly developed product that adds lactose to the fructose, causing an even lower glycemic response than fructose alone.
Dextrose or Glucose:
Glucose has an even higher glycemic value than table sugar. On many glycemic indexes, glucose is used as the benchmark for “100”. On labels it can also be called corn sugar. Always avoid this sugar to control your carbs (and your insulin).
Lactose:
Also known as milk sugar, lactose falls about halfway between sucrose and fructose on the glycemic index. It is made from whey and skim milk and is used largely by the pharmaceutical industry.
Honey:
Honey is an invert sugar, formed by an enzyme from nectar. It is a combination of fructose, sucrose, glucose, and maltose and is not a low-glycemic sweetener. If you are controlling your insulin, stay away from this treat. Contrary to common "wisdom", honey contains only trace amounts of minerals and vitamins.
Polyols:
Also known as sugar alcohols, polyols are found naturally in fruits, but also are manufactured commercially. Xylitol has the same sweetness as sucrose; sorbitol, maltitol, and mannitol as half as sweet as table sugar. Sugar alcohols are useful for diabetics and those who are controlling their insulin because of their low glycemic response. These sugar alcohols are found in a number of “sugar free” products. Their main drawback is that they can have a laxative effect when consumed in excess amounts in some people. Exercise caution when trying these products until you see how your own body reacts. Sugar alcohols usually end in the letters "tol" on the label. Isomalt is a sugar alcohol that is an exception
I just thought that would be of interest to you guys!!
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