Healthpharmablog. About Health & Medicine

There are really no big distinctions between sugars and starches in either nutritional terms or in the G.I. sense. Some sugars such as fructose or fruit sugar have a low G.I. factor. Others, such as glucose, have a high G.I. factor. The most common sugar in our diet, ordinary table sugar (sucrose), has an intermediate G.I. factor.

Starches can fall into both the high and low G.I. categories too, depending on the type of starch and what treatment it has received during cooking and processing. Most modern starchy foods, like bread, potatoes and breakfast cereals, contain high G.I. carbohydrate. What research has shown is that people with diabetes can eat the same amount of sugar as the average person, without compromising diabetes control. However, it is important to remember that sugar alone won’t keep the engine running smoothly, so don’t overdo it. Studies have shown that diets containing moderate amounts of refined sugars are perfectly healthy (10 to 12 per cent of kilojoule intake) and the sugar helps to make many of the other nutritious foods in the diet more palatable.

*84\33\4*

Related Posts:

• DIABETES: QUESTIONS ABOUT INSULIN TAKING AND INJECTIONS

Tags: Diabetes