Generally, doctors advise patients of Type II diabetes to stay away from sugars. However, there is a sweet product that can be used to treat diabetics instead of harming them. This is special sweetener is Honey! Honey has the least impact on blood sugar from all the sweeteners. An hour to an hour and half after honey consumption, blood sugar level result lower as much as by 60 to 100mg/dl. Natural honey has a glycemic index (GI) of 30. The low GI portrays that the carbohydrates in honey break down gradually and therefore releases glucose slower. On the other hand, processed honey has a glycemic index of 75, which means that the carbohydrates break down quicker during digestion and release glucose rapidly.
Honey also lowers glycosylated hemoglobin (HbA1c), which is a type of hemoglobin measured to identify the average plasma glucose concentration. The normal range of the HbA1c test in people without diabetes is between 4% and 6%. People with diabetes have a goal of keeping their HbA1c test score lower than 7%. HbA1c levels can decrease to about 2-4% after honey is consumed. In January 2008, the USDA Human Nutrition Research Center stated that honey improves blood sugar control and insulin sensitivity compared to other sweeteners.
How much honey can be consumed on a daily basis by diabetics? About three to five tablespoons a day is recommended. The percentage of total calories provided by sugars should not exceed 10%. Since one tablespoon of honey contains 60 calories, one would be gaining 180 to 360 calories a day from honey, which is sufficient. Therefore, replacing sugars with honey in the diet should be the first treatment advised to Type II diabetics.
By: shiben: Jun, 16, 2011 18:06 PM
For those of us who need our morning kick-start from coffee, or a little afternoon pick-me-up from tea, it may be pleasing to know that consuming coffee and tea may decrease your risk of developing type 2 diabetes.
According to a group of Australian researchers, these liquid refreshments can have a positive impact on blood sugar regulation, whether or not they include caffeine.
According to Rachel Huxley, lead author of the new study, and an associate professor and director of the renal and metabolic division at The George Institute for International Health at the University of Sydney in Australia, “There is good evidence that consumption of coffee, including decaffeinated coffee, and tea is independently associated with a reduced risk of developing type 2 diabetes.”
In fact, results of the analysis found that the more coffee you drink, the more you cut the risk of diabetes. Each cup of coffee consumed was linked to a 7 percent reduction in the diabetes risk. Although caffeine was at first believed to be the source of the mounting list of health benefits associated with coffee consumption, studies involving decaffeinated coffee consumption suggest that the health benefits are similar.
“Other components of these beverages, such as magnesium, lignans and chlorogenic acids, may also have a role.” She also noted that these components seem to have a beneficial effect on blood sugar regulation and insulin secretion.
For their study, Huxley and her colleagues set out to analyze the link between coffee, decaffeinated coffee and tea, and the decrease in diabetes risk. The research team examined a total of 18 prior studies involving a total of 457,922 people.
The analysis revealed that people who consume three to four cups of coffee daily were 25 percent less likely to develop type 2 diabetes than those who consumed two or less cups of coffer per day. In addition, for each daily cup of coffee consumed, the diabetes risk dropped by nearly 7 percent. For decaffeinated coffee, drinking three to four cups daily decreased the diabetes risk by about 33 percent compared to non-coffee drinkers, while for tea drinkers, having three to four cups each day lowered their diabetes risk by about 20 percent in comparison to non-tea drinkers.
By: FatCatAnna: Jun, 16, 2011 13:02 PM
Personally, and I'm a Type 1 diabetic here - sugar is sugar - no matter what form it is. Yes, honey maybe aborbed into our body slower (unprocessed) - but as far as I've been educated it's still high on the GI level but as an insulin dependent diabetic - it still has to be accounted for in my carbohydrates that I allow myself to eat each day (I try to consume no more then 120 carbs a day - not exactly low carb - but it's what I find suits me best). The most important thing is to not over induldge - and if it works into your meal plan that you follow.
Do you have any link that we could show us the various GI of sweetners? I'd be curious to know as probably others are too!
BTW, welcome to Diabetes1.org - it's nice to have someone else blogging here besides myself and sharing new information to get a lively discussion going (I hope).
Have you done any research on other natural sweetners? I've heard that maple syrup is supposed to be a good sweetner (and is essentially unprocessed aka virgin) and also is high in trace minerals like zinc and manganese, which can help in heart health and in balancing cholesterol levels. As well, agave which is in the low glycemic aarea (more liquidy then honey and tastes milder), but is in fact sweeter so even less is required in cooking - e.g. less carbs. Supposably it has almost no impact on blood sugar, making it an ideal sweetener for diabetics and those who are sensitive to sugars.
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