I noticed that some of your recipes contain honey as an ingredient. Can a diabetic use honey as a substitute for sugar? Isn't it the same thing? Also foods like sweet corn and beans are starchy vegetables. I understand that the body converts these kinds of foods to sugar. Does that mean that they should be limited or not eaten?
Honey contains both glucose and fructose, rather more of the latter. It can be used as a sweetener and because it is 'sweeter' than cane sugar, smaller amounts can be used. There have been several studies comparing blood sugar levels after ingesting equivalent amounts of glucose, sucrose, rice, potatoes, etc. and honey. The blood sugar levels after honey are about a third of those following glucose.
There may be some disadvantages in using honey, however. In some people the relatively slow absorption of the fructose may cause mild abdominal symptoms; and, because honey is sticky, it may lead to more tooth decay than other sugars.
It is perfectly all right to consume starchy foods and indeed they are an important source of about half the calories you need and sometimes, as in the case of beans, of protein. The amounts need to be regulated though, and you should talk to your dietitians about how to do this.
Original posting 24 Aug 97
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Last Updated: Tuesday April 06, 2010 15:08:54
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