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Sweeteners & Food additives in Diabetes
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Written by Dr Rajesh Kesari MD
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Saturday, 08 August 2009 16:59 |
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The basic cause of Diabetes and many related diseases like Metabolic syndrome is the marked difference between the energy intake and expenditure, in simpler terms Food and exercise. where Food - symbolizes energy intake ; and Exercise symbolizes energy expenditure. With the increasing abundance and changing socio economic Status, the average human being has become more engrossed in taking food and has forgotten the counterbalance- exercise. Perhaps this is symbolized in our craving for sweets, sugar (and sweets) not only provides calories ( energy), it also gives a feeling of satisfaction, joy and positive emotions associated with reward. Sweets are probably used in all civilizations across cultures and times to mark and celebrate festivities, they are used to be offered to Gods as a mark of respect and gratitude. Sweets occupy an important place not only on our palate but in our cultures as well.
There are a number of Artificial sweeteners available in the market. Aspartame- 150-300 times sweeter than sugar, suspected to cause brain tumours, memory problems, many others but still accepted by millions. Saccharin 130-200 times sweeter than sugar, known to cause cancer in animals, is being used by humans for more than 100 yrs. Sucralose 600 times sweeter than sugar, discovered during the search for an effective insecticide, suspected to cause cancers and many other diseases but loved by humans as it can be baked and heated.
Is it necessary that all good things be sweet? We know already that for a Diabetic all sweet things ARE NOT GOOD!
The main emphasis in treatment of Diabetes is on changing lifestyles rather than just changing one sweet for another. Its important to change our outlook towards everything in our environment which leads to diabetes and its complications.When eating sweets we expect to eat more and also other foods associated with them, Then there are other ingredients in sweets except Sugar as well which may remain unchanged even with the use of zero calory sweeteners. As we know now Glycemic index ( the manner in which blood glucose rises after ingestion of a particular type of food) may be more important than the total calories in a particular food stuff. People with Diabetes need to change their thinking radically; in order to effectively Control Diabetes, they need to change to seekers of 'good and healthy food' instead of tasty sugar free zero calory foods. Occassionally sweets prepared with usual sugar can also be taken to satisfy their palate (not tummies) but in small quantities and can be compensated by cutting down on something else.
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Last Updated on Thursday, 28 January 2010 07:57 |
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Written by Dr Rajesh Kesari MD
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Friday, 07 August 2009 06:27 |
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Diabetics with sweet tooth can make use of the plethora of Artificial sweeteners available in the markets, many of these can be used in cooking and baking as well. Artificial sweeteners provide the same sweet taste without the calories and rise in blood Sugar. A number of Sweeteners are available- they differ in the Degree of sweetness- hence the quantity required to give the same sweetening effect, Purity of taste- some sweeteners leave a bitter after taste, most of the new ones do not Cooking use, some of the sweeteners can be used for cooking-others may chemically breakdown while they are exposed to high temperatures and may even be harmful for some patients like those suffering from phenyl ketonuria. Artificial sweeteners are safe and do not cause any harm if taken in the recomended quantities- since they are hundreds of times sweeter than table sugar- the amount which can be consumed per day is always less than the upper permissible limit. Most popular sweeteners may be safe for consumptions within the advised maximum limits AspartameAspartame is 150-200 times sweeter than sugar, but has very little calories comparitively- Its in use since past 20-30 yrs. Aspartame should not be heated as it breaks down and loses its sweetening properties, and may also be harmful. Aspartame is not recommended for Phenylketanurics. Aspartame may also leave a bitter aftertaste so its usually blended with other artificial sweeteners. Its widely used by food and beverage industry in sweetening food and beverages. Its available both as tablet and powder form. Safety There have been concerns about the safety of Aspartame from various quarters, including the possibility of Brain Tumours, being caused by continued intake of Aspartame. There is sufficient evidence both vindicating and absolving this molecule- as always the absolving (justifying) studies and decisions are always linked somehow to the interested parties. Sucralose is ripping away the popularity of aspartame in recent times since its better tolerance to heat and safety profile. Popular brandsNutraSweet, Equal, Diet Coke & Pepsi Saccharin300-700 times sweeter than Sugar, it was discovered way back in 1879 and still continues to be popular. It may leave a bitter aftertaste- but when blended with other sweeteners this drawback may be corrected. Safety It is safe for consumption in humans even though some animal studies ( Rat) have shown adverse effects (Bladder cancer). Saccharin does not contain any calories. Maximum daily intake should preferably not increase 5 mg/kg of body weight. It is available in tablet, powder form as well as liquid Suspension. It can be used in cooking, baking and making preserves like jams etc.. it has a long shelf life and does not loose its properties when heated. Popular Brands Sweet and Low, Sweet Twin, Sweet'N Low, and Necta Sweet. Acesulfame- KAcesulfame potassium is as potent as Aspartame- 150-200 times sweeter than table sugar, it does not contain any calories. If used intensively it may result in a bitter aftertaste.Its usually blended with other sweeteners to give enhanced sugarlike sweetness. Maximum daily intake should not exceed 15 mg/Kg of body weight SafetyAcesulfame has been approved by FDA and may be considered safe, even though some reports have emerged linking it with cancer. popular brandsSunette or Sweet One SucraloseSucralose is about 600 times as sweet as sugar and is gaining wide popularity while leaving all other sweeteners behind. It can be used in baking and cooking , it does not loose its sweetening properties when heated and has a long shelf life. Sucralose does not leave any aftertaste as well. Maximum daily intake advised by USFDA should not exceed 5 mg/Kg body weight. SafetyEven though at usual doses of consumption it is considered safe, Sucralose has caused concern range from health to environmental hazards but none of the studies have conclusively proven any adverse effects of Sucralose at currently used doses, Common BrandsSplenda Stevia Stevia is a plant originally grown in South America, its leaves, stems and other parts impart sweet taste and have been used by locals since ages, Even though it was discovered as early as 1898, its still to catch up in the sweeteners market. Some studies have even shown beneficial effect of stevia leaves on Diabetes and Hypertension. Stevia has been used most extensively in japan, where even Coca Cola uses it to sweeten some of its beverages. SafetyStevia leaves and extracts are generally safe. Even though it has not been approved in US and EU as an sugar substitute. They have been used in Japan since 1970, no adveres effects have been noted since such a long time. Common Brands Rebia, Truvia
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Last Updated on Saturday, 08 August 2009 08:14 |
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Written by Dr Rajesh Kesari MD
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Thursday, 09 July 2009 12:22 |
Role of Vitamins and Minerals in Food of Diabetics Vitamins and minerals are important elements of a balanced diet for any human being. Vitamins are organic substances present in our food that cannot be synthesized by the body itself, these are required in small quantities for normal functioning of our body. Their deficiency causes specific diseases and syptom complexes. All vitamins are required by Diabetics just for good health, but Some vitamins have a special role to play in Diabetes and are discussed here: Vitamin B 12 is of great importance for the DiabeticsIt is responsible for the proper functioning and growth of nerve cells, it also affects the metabolism of lipids and its deficiency may lead to increased atherosclerosis and chances of Heart attack and stroke, through improper regulation of Homocysteine levels in blood. Vit B12 in not present in vegetables and fruits , hence animal foods like milk, dairy products, or meat and poultry are essential to supply the required amounts of nutrients. Deficiency in Diabetics may aggravate Peripheral and Central Neuropathies ( Complications of Diabetes). Vitamin B 12 is also used for treatment of Diabetic Neuropathy. | Click below to read more | | | | |
Niacin aind Nicotinamide - both have the same activity as that of vit B3, These help in lowering total cholesterol and the harmful low densitycholesterol, Niacin has many other vital effects inthe metabolism other than lowering lipids, many of the by products formed during conversion of niacin to nicotinamide ( which is the active form of hormone) are essential in basic chemical reactions which deliver energy to the living cells. Niacin has an important function of increasing HDL (the protective) Cholesterol.{besps}vitb3{/besps} | Click below to read more | | | | |
Ascorbic acid - the source of Vit C was one of the first vitamins to be named as a 'vitamin'. Vit C has multiple important functions in our bodies, it helps in building of collagen- which acts as the matrix of the body, Vit C is also a very potent Antioxidant, it scavenges the free radicals which are responsible for many complications of diabetes like Atherosclerosis and predisposition to Heart Attacks and Stroke. Excessive free radicals may also result in diseases like cancer. Vit C has other important functions in metabolism as well.{besps}vitc{/besps} | Click below to read more | | | | | |
Vitamin D Vitamin D plays important role in development of Bones and absorption of minerals like calcium and phosphrus from the food we consume not only this Vitamin D has other important roles in treatment of cancer and helps immunity. Vitamin D may help decrease insulin resistance and prevent onset of Diabetes as shown in some studies... {besps}vitd{/besps} | Click below to read more | Effects of Vitamin D... | Deficiency of Vitamin D... | Dietary sources of vitamin D... | Diabetes and Vitamin D... |
Deficiency of Vitamins may lead to disease- like night blindness due to deficiency of Vit A, Beriberi caused due to deficiency of Vit B1, osteoporosis and osteomalacia caused due to deficiency of Vit D, Scurvy due to deficiency of Vit C, Anemia and Neuropathy due to deficiency of Vit B6 and B12
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Last Updated on Wednesday, 22 July 2009 05:09 |
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Written by Dr Rajesh Kesari MD
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Wednesday, 06 May 2009 13:39 |
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Proteins  Proteins form the building blocks of the body, they are themselves made up or amino acids. Proteins are present in all the cells of the body like muscles, nerves, skin, hair, mouth, intestines , blood etc., they form the essential molecules like DNA RNA, Cell structures, Proteins help in the control Body secretions, Enzymes, Hormones. They help in repair of the body tissues due to daily wear and tear, Proteins form antibodies thus protecting and cleansing our body. Proteins also provide energy. Each gram of protein provides about 4kcal of energy (same as carbohydrates). There are some amino acids which cannot be made in the body, they have to be derived through external sources through food only, these are called essential amino acids.
| Sources of proteins | Non Vegetarian or Animal sources: Meat, pork beef, fish,egg and poultry products, milk cheese, Yoghurt and other milk products- Paneer, Khoa, | | Vegetarian sources: | | Cereals- Wheat, Millet, Maize, Rice | | Pulses- Tofu, Legumes, Soya bean, Black Gram (Urad), Bengal Gram ( Chana), Green Gram (Moong), Red Gram (Arhar), Lentils (Masoor), Rajmah (Kidney Beans) | | Nuts & Seeds: Almond, Cashew, Mustard seeds, Groundnuts, Watermelon seeds | | Vegetables: (contain proteins in Small quantities)-Amaranth (Chaulai), Chana leaves, brussel sprouts, drumstick leaves, mustard leaves, double beans, broad beans, cowpea pods, Water chestnut ( Sighadha) | | Spices: Fenugreek seeds ( methi), Cardamom, Coriander, Cumin seeds (jeera), Black pepper, poppy seeds, turmeric | | Fruits: in minute quantities- Dates, Black currants, Woodaple (Jamun) | - The best sources of proteins are Animal proteins, they are easily digested and assimilated in the body.
- Milk and eggs have the most favourable pattern of amino acids, including essential Amino acids as required by our body.
- Soya beans are the best source of proteins amongst vegetables, Cereals and pulses are also important sources of vegetable proteins.
A Diabetic Diet should provide about 20% of calories through proteins, which means in a 60 Kg adult the diet should contain atleast 80-100 gms of proteins per day. Protein content of the diet may have to be reduced in Kidney disease as kidneys are unable to excrete the nitrogenous waste products. One easy way of measuring how much protein may be had in lunch or dinner is the palm method- as advised by WHO, peice of meat, fish or chicken, Tofu or Cottage cheese- approximately the size of palm of the individual may be taken as the measure of protein allowed in one meal.
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Last Updated on Wednesday, 08 July 2009 08:52 |
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Written by Total Control team
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Saturday, 09 August 2008 07:49 |
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Food and drinks we consume give us nutrition- energy, proteins, carbohydrates, vitamins, minerals and water. We eat food to satisfy our hunger, for the taste of it, the tastier the more we eat. We all enjoy it in some way or other; for us this is practically the only reason we take food.
Its only when we develop a problem like Diabetes , Hypertension or other medical condition (e.g pregnancy in females) which is profoundly affected by food intake that we realize the actual implication and importance of food in our daily lives It is very important for Diabetics/ Pre-Diabetics to change there food habits, a simple moderation in what and how much they eat can make a big difference to them. Proper Diet leads to proper Bloodglucose control and may prevent the dreadful complications like Heart Attack, Paralysis, Limb Amputation, Blindness etc. The changes in diet and lifestyle should be gradual and sustainable.
Two important studies Diabetes Prevention Program ( DPP) and Dietary approach to stop hypertension ( DASH) have clearly demonstrated the benefits of controlled diet in delaying diabetes and lowering Blood pressure.
Understanding our food
Food contains nutrients and water which are essential for us to carry out our daily living,they provideenergy to work,required for repair and building of our body, in short nutrientsenable us to smoothly function as an integrated unit. Nutrients can be divided into 2 types Macro and Micro nutrients Macronutrients are required in large quantities and constitute a large proportion of our diet; these are Carbohydrates – Give us energy, these are oxidized into simpler sugars like glucose to provide energy to the basic unit of the body- the cells. Examples:- Fruits, vegetables, sugar, jaggery, honey, pulses, cereals, nuts, milk etc.
| Proteins- form the building blocks, form cells, enzymes, secretions, hormones and also provide energy
Examples:-Meat, Milk and its products, pulses, eggs, legumes like soya bean, fish etc
| Fats - Highly concentrated forms of energy, more than double that of carbohydrates, besides giving energy they also lubricate the internal organs, form linings and padding for them, required for the transport of fat soluble vitamins, vit K, vit E etc
Examples:-Oils, Nuts, Fat, Lard, Butter, Clarified butter ( Ghee) meat, fish, seeds
| Its important to note that all different food items may contain all constituents of food e.g milk contains Proteins, carbohydrates and fat, but in different proportions.Some food items predominantly have carbohydrates, others protein or fats.
Micronutrients - these are required in very small quantities but are essential to the proper functioning of our body.
Minerals & Vitamins
Are a part of fruits vegetables, nuts, seeds, meat and milk products
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Last Updated on Wednesday, 08 July 2009 08:55 |
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Food
