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Diabets: refined carbohydrate foods, sweetening agents and dietary products DIABETS: REFINED CARBOHYDRATE FOODS, SWEETENING AGENTS AND DIETARY PRODUCTS
Refined carbohydrate foods
These foods include sugar and foods with very high sugar content, and are unsuitable to include in the diet.
Sugar - White, brown, raw, icing, castor, coffee crystals etc.
Commercial flavoured milks - e.g. Big 'M'
Flavoured mineral water
Glucose Powder
Jam, marmalade, lemon butter, sweet spreads
Honey, Golden syrup, treacle
Lollies, chocolates, toffee etc.
Powdered drinks, e.g. Fruit Saline, Tang
Sauces e.g. tomato, mint, barbecue
Soft drinks and cordials (ordinary sweetened)
Sugar coated breakfast cereals
Sweet desserts, jelly crystals
Sweetened condensed milk
Sweetened tinned fruits, glace fruit
Sweet Sherry, liqueurs, port, stout, sweet wines
Tonic water
Toppings and syrups
Sweetening agents & dietary products
Excessive use of any type of sweetening agent is unnecessary and not recommended. Try to educate your child to prefer less sweet foods. Why not learn to have unsweetened tea and coffee? Sweetening agents can be divided into two (2) groups.
1. Energy - Free Sweeteners
These sweeteners do not provide any energy (kjoules/calories) and include agents such as saccharin and cyclamate. They are usually purchased in liquid or tablet form - e.g. Sugarine, Sucaryl, Hermesetas, Nutrasweet, Equal.
Saccharin and Cyclamate are frequently used in the manufacture of low calorie or low joule dietary products which are suitable for people with diabetes.
Aspartame also has very low energy content.
2. Energy Providing
These sweeteners provide the same amount of energy (kjoules/calories) per gram as sugar (sucrose). However they do not influence blood glucose levels in the same way.
Those commonly used in the manufacture of dietary products include fructose, sorbitol, and mannitol.
Products prepared with these sweetening agents are often labeled 'Carbohydrate Modified'.
The use of products containing fructose, sorbitol, mannitol in the diet must be limited for the following reasons:
a. When taken in excess fructose, sorbitol, mannitol may cause diarrhea.
b. Excessive intake may interfere with glucose metabolism.
c. Many carbohydrate modified products are high in fat - e.g. chocolate and should be only used occasionally.
d. The total energy content is often very similar to products prepared with sugar (these products are not low in energy [kjoules/calories] and are not recommended for use by the overweight diabetic).
Examples of products sweetened with fructose, sorbitol or mannitol include:
(Ingredients are generally printed on the label.)
Carbohydrate Modified Jams e.g. Mrs. Trewins
Diabetic Chocolate
Blizzards or SL's - all flavours
Sugarless Chewing Gum
Diabetic/Carbohydrate Modified Biscuits
Carbohydrate Modified Ice-cream
The carbohydrate exchange list provides information for the inclusion of a variety of normal biscuits and ice-cream, making these products unnecessary.
Note: A small range of powdered sweeteners using a combination of mannitol and cyclamate is available e.g. Sweetaddin and Slim Line. In moderation they are suitable for use in cooking except where weight control may be a problem. A substitution of 1/3-1/2 cup for 1 cup sugar is generally satisfactory.
*107/54/5*
DIABETES
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