Thread: artificial sweeteners can raise bs

For about a week, I was having some problems with my BS being higher than they had been for close to a month. I wasn't sure what was causing it, and thought it might be stress.

I had switched to a powdered Stevia sweetener. I was concerned that it also contained maltodextrine. But a representative for a soda made with Stevia assured me that maltodextrine was totally ok for diabetics. Still, my inner being was telling me that the sweetener was causing my problem.

For and experiment, I checked my BS, it was 178, I drank a juice glass of water with a packet of the powder mixed in. My BS went up to 201!!

I looked at my generic 'sweet and low" packets, the main ingredient was dextrose. I remembered reading some time back that dextrose is just another name for glucose.

I have since switched to liquid Sweet and Low, it doesn't have any dextrose added and is much cheaper than the little packets too.

Some research I did on dextrose and maltodextrine, if you are interested;

Some info from:
http://www.mens-total-fitness.com/dextrose-maltodextrin.html

"Maltodextrin digestion starts right when it enters the mouth. The salivary glands, located along the base of the jaw (there are actually three specific glands here - parotid, submandibular and sublingual), continually secrete lubricating mucus substances that mingle with food particles during chewing. The enzyme salivary amylase (ptyalin) breaks the hydrogen bonds between the repeating glucose units, beginning the reduction of maltodextrin into smaller linked glucose molecules "

Dextrose, commonly called glucose, d-glucose, or blood sugar, occurs naturally in food, and is moderately sweet. It is a monosaccharide (basic unit of carbohydrates, C6H1206) and has a high glycemic index (digested carbohydrates ability to raise blood glucose levels, also called Gl) ranking at 100. "

Some info from:]http://health.msn.com/health-topics/diabetes/articlepa ge.aspx?cp-documentid=100184842&page=2


"Stevia (SweetLeaf Stevia Plus, OnlySweet)

Sold as a "tabletop sweetener" (packets used mostly to sweeten beverages)

Commonly added to packaged foods and beverages

Heat-stable; can be used for baking

What is it? A concentrated powder made by extracting a sweet-tasting compound—steviol glycosides—from the leaves of Stevia rebaudiana, a plant native to South America. Commercially, stevia is sold as a liquid or a powder that is combined with bulking agents: often inulin, a soluble fiber, or maltodextrin, a sugar.

Sweetness factor: 300 x sugar

Take note: Since the FDA has not approved its use as a food additive, stevia is sold only as a dietary supplement in the United States. However, in the interest of launching a line of "natural" diet drinks next year, the Coca-Cola Company and Cargill are expected to petition the FDA to re-examine the safety science on stevia. Stevia itself does not raise blood sugar—neither does inulin—but maltodextrin does, so people concerned about blood glucose levels should read ingredient labels carefully."

from http://www.dorway.com/sweets.txt[


"HIGH GLYCEMIC NUTRITIVE SUGARS

Honey
Barley malt
Date sugar
Sucrose, sugar, table sugar (99.9% pure sucrose)
Brown sugar (contains molasses)
Raw sugar (96% sucrose, 4% molasses)
Turbinado sugar (95% sucrose, 5% molasses)
Invert sugar (product of hydrolysis of sucrose containing levulose and
glucose)
Caramelized sugar; prepared by heating sucrose until it browns)
Corn syrup
High fructose corn syrup (not the same as fructose; prepared from corn
syrup/glucose)
Glucose
Dextrose
Maltose
Molasses
Maple syrup/maple sugar (refined carbohydrate with little nutrient
content)
Maltodextrins
Not technically considered a sugar, they act like sugar in the body.
Maltodextrins are a very high glycemic nutritive saccharide polymer
frequently added to sweetener products.

from http://drmericle.com/cinelli21/sugars3.pdf

"Maltodextrin
Maltodextrin is also a refined product usually made
from either corn or potatoes. It is multiple glucose
units somewhat loosely hooked together (a polymer).
Because the bonds between the glucose units are very
weak, it is also very readily absorbed and has a very
high glycemic index. Like dextrose it should be avoided
as much as possible. It has been called a "sugar
substitute" but that is based on a rather strict
definition of sugar as "sucrose." It is a very common
additive and I have found it in many packaged foods,
including potato chips."

"Dextrose
Dextrose is more or less an industry term for glucose
Glucose is the most prevalent sugar in the human and
the only molecule that the brain can metabolize.
Dextrose is refined from corn starch.It has a very high
glycemic index (no surprise since it is glucose) and
while it contains no fructose, it is still a simple sugar
that is very readily absorbed. It is not as dangerous as
sucrose but it still is a highly processed product that
should be avoided

from http://paleoeater.blogspot.com/2008/02/more-hidden-sugars.ht ml

The blog "more hidden sugars" is so good I am not going to quote from it, I think you should read the whole article.

From
http://www.grainprocessing.com/food/malinfo.html

Diabetics should follow the advice of their physicians. MALTRIN® maltodextrin’s glycemic index should be considered metabolically equivalent to glucose (dextrose).


ffrom http://www.psha-inc.com/guai-support/sf/FAQ_DietingForHypogl ycem.htm#IsMaltodextrinSugar

"Do NOT have sugar, glucose, dextrose, corn syrup, honey, maltose, starch, etc., because these WILL invoke the insulin response.

I posted this on my blog at Thoughts - diabetesbuster's blogs

Thought maybe someone hear might be interested too.

randysgrandma

As far as the sugar free dietatetic products: they can say they are "sugar free" as long as they don't contain sucrose (table sugar) they can contain any other various forms of sugar and still be called sugar free. They can contain mollasses, high fructose corn syrup, sugar alcohols, glucose, dextrose, maltodextrin, any and everything except table sugar and still be called "sugar free"

randysgrandma