'Diabetic Chocolate has a Hidden Potentially Dangerous Ingredient' bloggingfellowship diabetes
Navigating food options after a diagnosis of diabetes can be mind-boggling. Naturally, we trust the words 'diabetic-friendly' labeling on food packaging -but should we be taking a closer look at the ingredients? This article explores the hidden ingredient, Maltitol, in diabetic chocolate and other sweet treats directed toward people with diabetes.
Diabetes UK provides essential diabetic advice in an easy-to-understand way. From encouraging a varied diet to limiting certain foods such as sugar, salt, and fat, one particular piece of advice seems baffling:Why on earth could this be? Often, these foods contain hidden high carbohydrates that cause blood sugar levels to rise rapidly.
Maltitol is a natural sugar found in fruit and veg; confusingly, this ingredient can also be listed as 'sorbitol', 'xylitol' and 'sugar alcohol'. Originating from a natural source, Matitol is also considered a carbohydrate that can cause blood sugar instability due to its glycaemic index . While the glycaemic index is lower than usual sugar, it is higher than other sugar substitutes.
Image Credit: ResearchGate. https://www.researchgate.net/figure/Comparison-of-sucrose-with-polyols-in-terms-of-sweetness-glycemic-index-and-calories_fig1_326857473 In addition to Maltitol's impact on blood sugar levels, the carbohydrate is highly fermented in the colon, commonly causing digestive discomfort such as bloating, gas and diarrhea. The effect of this ingredient is definitely one to consider if diabetic, especially if you also have a digestive condition.The role of diet analysis is paramount in managing blood sugar levels long-term.
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