Sweeteners are very similar in substance to the purpose, but belonging to different groups. Such a separation due to the fact that sweeteners have some nutritional value as a source of energy for the body, such as sweeteners do not have.
Sweeteners are used patients with diabetes mellitus, as well as the combination of diabetes with obesity to sweeten food because many people find it very difficult to limit myself of the habit is sweet. If there is no craving for sweets, you need a sweetener or sweeteners disappears.
Sweeteners
To substitute sugar include fructose and sugar alcohols different (polyols), mainly xylitol and sorbitol. Fructose is the same nutrients as glucose and sucrose (ie, sugar) but, unlike them, requires for its absorption of smaller amounts of insulin. Fructose is absorbed from the intestine more slowly than glucose, but more rapidly undergoes oxidation in the liver, which leads to a smaller increase in blood glucose levels after meals.
However, fructose absorption from the intestine is significantly increased when it is consumed along with other sugars or starches, such as fructose in the honey, or drink with fruit along with the bread. The consumption of one of its fructose glycemic index, which characterizes the increase in blood glucose levels, approximately 4 times lower than the glycemic index after ingestion of glucose. However, the glycemic index of honey, in which fructose is nearly 40%, only slightly inferior to the glycemic index of glucose.
For the same caloric and sugar fructose is sweeter than a factor of 1.7 and therefore used in smaller doses, thus reducing caloric different foods and dishes, as well as the need for insulin. The sweetness of fructose is especially noticeable in cold and acidic drinks and expressed little if added to hot dishes. Fructose in an amount not to exceed 30 - 40 grams per day is used for patients with diabetes, and 20% fructose adopted must be considered in the carbohydrate composition of the diet. When consumption of 30 grams of fructose per day it will be half the "bread of unity" (6 g carbohydrates). Excessive consumption of fructose (40 g) can cause flatulence, diarrhea, as well as disrupt fat and purine metabolism - increase blood levels of triglycerides and uric acid. Recent side effects limit its use of fructose in the diet of diabetics, especially type 2, as well as the presence of metabolic syndrome.
Sweeteners are used patients with diabetes mellitus, as well as the combination of diabetes with obesity to sweeten food because many people find it very difficult to limit myself of the habit is sweet. If there is no craving for sweets, you need a sweetener or sweeteners disappears.
Sweeteners
To substitute sugar include fructose and sugar alcohols different (polyols), mainly xylitol and sorbitol. Fructose is the same nutrients as glucose and sucrose (ie, sugar) but, unlike them, requires for its absorption of smaller amounts of insulin. Fructose is absorbed from the intestine more slowly than glucose, but more rapidly undergoes oxidation in the liver, which leads to a smaller increase in blood glucose levels after meals.
However, fructose absorption from the intestine is significantly increased when it is consumed along with other sugars or starches, such as fructose in the honey, or drink with fruit along with the bread. The consumption of one of its fructose glycemic index, which characterizes the increase in blood glucose levels, approximately 4 times lower than the glycemic index after ingestion of glucose. However, the glycemic index of honey, in which fructose is nearly 40%, only slightly inferior to the glycemic index of glucose.
For the same caloric and sugar fructose is sweeter than a factor of 1.7 and therefore used in smaller doses, thus reducing caloric different foods and dishes, as well as the need for insulin. The sweetness of fructose is especially noticeable in cold and acidic drinks and expressed little if added to hot dishes. Fructose in an amount not to exceed 30 - 40 grams per day is used for patients with diabetes, and 20% fructose adopted must be considered in the carbohydrate composition of the diet. When consumption of 30 grams of fructose per day it will be half the "bread of unity" (6 g carbohydrates). Excessive consumption of fructose (40 g) can cause flatulence, diarrhea, as well as disrupt fat and purine metabolism - increase blood levels of triglycerides and uric acid. Recent side effects limit its use of fructose in the diet of diabetics, especially type 2, as well as the presence of metabolic syndrome.
In the diet therapy of diabetes, coupled with obesity, fructose is not recommended because of its caloric: 1 g of fructose yields about 4 calories. However, when choosing between sugar and fructose preference should be given to the latter. If you can not replace hypoglycemic states receiving glucose or sugar fructose, as it is slowly absorbed from the intestine. Thus, the question of the use of fructose in diabetes mellitus is ambiguous, since it has both positive and negative sides.
"Fruit" - a mixture of fructose and vitamin C, which makes it more useful - it is used in the same doses and under the same conditions as conventional fructose, but 20 g fruktovita provides almost daily rate of demand for vitamin C. Xylitol (ksilisorb) and sorbitol - natural sugar alcohols are solid, well- soluble in water.
They have a caloric close to that of glucose or fructose, 1 g of xylitol yields about 4 calories, 1 g sorbitol 3.4 calories. For sweets xylitol is sugar, sorbitol, almost half as sweet. They can be used for hot food handling.
Xylitol and sorbitol are used in diabetes, at least - in obesity, and in connection with a light and choleretic laxative action (30 g PCP) - chronic cholecystitis with bile stasis and constipation. Preferred method of xylitol - up to 30-40 grams per day, for 2 - reception (drinks and desserts).
When excess consumption (40 g), xylitol and sorbitol have an adverse effect on the gastrointestinal tract, causing a rumbling, bloating, heaviness in the stomach, diarrhea. Currently, many countries in the production of dietary products for patients with diabetes, at least - for immediate consumption, use of new sweeteners from the group of sugar-alcohols: maltitol, isomalt, lactitol, erythritol.
If the sweetness of sugar to take the unit (1.0), the sweetness of maltitol (maltisorba) and izomaltita (palantinita) is equal to 0.65 and 0.45. Caloric 1 g maltitol or izomaltita 2 kcal, that is 2 times less than sugar or xylitol, which enhances their use in diabetes mellitus type 2 with obesity. Daily consumption of sweeteners is limited to 30 grams in order to avoid disorders of the intestine. Lactitol 2.5 times less sweet than sugar. Caloric 1 g lactitol is 2 kcal.
After receiving lactitol blood glucose level is almost not increased. If the glycemic index of glucose taken as 100, the glycemic index of maltitol is equal to 35 Xylitol - 13, and lactitol - 6. In addition, lactitol has the properties of prebiotic - it stimulates the growth of beneficial bacteria in the colon. Daily consumption of lactitol can be up to '20 By caloric, and the effect on blood glucose levels and prebiotic properties of erythritol is close to lactitol, but it is sweeter.
Erythritol is intended mainly for the production of low-calorie diet products.
"Fruit" - a mixture of fructose and vitamin C, which makes it more useful - it is used in the same doses and under the same conditions as conventional fructose, but 20 g fruktovita provides almost daily rate of demand for vitamin C. Xylitol (ksilisorb) and sorbitol - natural sugar alcohols are solid, well- soluble in water.
They have a caloric close to that of glucose or fructose, 1 g of xylitol yields about 4 calories, 1 g sorbitol 3.4 calories. For sweets xylitol is sugar, sorbitol, almost half as sweet. They can be used for hot food handling.
Xylitol and sorbitol are used in diabetes, at least - in obesity, and in connection with a light and choleretic laxative action (30 g PCP) - chronic cholecystitis with bile stasis and constipation. Preferred method of xylitol - up to 30-40 grams per day, for 2 - reception (drinks and desserts).
When excess consumption (40 g), xylitol and sorbitol have an adverse effect on the gastrointestinal tract, causing a rumbling, bloating, heaviness in the stomach, diarrhea. Currently, many countries in the production of dietary products for patients with diabetes, at least - for immediate consumption, use of new sweeteners from the group of sugar-alcohols: maltitol, isomalt, lactitol, erythritol.
If the sweetness of sugar to take the unit (1.0), the sweetness of maltitol (maltisorba) and izomaltita (palantinita) is equal to 0.65 and 0.45. Caloric 1 g maltitol or izomaltita 2 kcal, that is 2 times less than sugar or xylitol, which enhances their use in diabetes mellitus type 2 with obesity. Daily consumption of sweeteners is limited to 30 grams in order to avoid disorders of the intestine. Lactitol 2.5 times less sweet than sugar. Caloric 1 g lactitol is 2 kcal.
After receiving lactitol blood glucose level is almost not increased. If the glycemic index of glucose taken as 100, the glycemic index of maltitol is equal to 35 Xylitol - 13, and lactitol - 6. In addition, lactitol has the properties of prebiotic - it stimulates the growth of beneficial bacteria in the colon. Daily consumption of lactitol can be up to '20 By caloric, and the effect on blood glucose levels and prebiotic properties of erythritol is close to lactitol, but it is sweeter.
Erythritol is intended mainly for the production of low-calorie diet products.
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