How is Splenda worthy for Diabetics?
I was reading about Splenda, and how it's supposed to be correct for a diabetic to use instead of sugar. But I was also reading the ingredients, and if it contains a sweetener that's 600 times sweeter than sugar, how can they claim it's good for diabetics?
Answers:
I hold found it to be a good thing surrounded by my diet as a diabetic. I like to bake near it, because it doesn't break down in the body as a sugar, so my body isn't trying to produce insulin to break it down and out of my body. In fact I use it to cause tea, or bake with, and it's usually the other ingridients that my body is trying to break down.
"Sweetness" is a TASTE function, not a digestive function. Splenda is SWEETER that sugar, but is does not have the same blood sugar effect as sugar.
Splenda does NOT put on a pedestal the blood sugar, so it is good for diabetics.
But there is some concern that it MIGHT end in cancer. BUT . . . in these experiments those animals that actually get cancer ate something like 5-6 TIMES their own body weight contained by Splenda. That means that YOU would have to get through over 1000 POUNDS of Splenda in a week before it might be precarious.
So, if you use Splenda INTELLIGENTLY -- like one tablespoon in your coffee or tea, possibly 1/2 a cup in something cooked, you will have NO problem.
Splenda contains (sucralose) which is a sweetening ingredient beside "no" calories, this ingredient is made from a process that begins with sugar, the body does not make out it as sugar or a carbohydrate. It is not metabolized by the body for energy, so it is calorie-free
or an alternative to sugar, and is manufactured through a patented multi-step process that starts with rattan sugar and selectively replaces 3 hydrogen-oxygen groups on the sugar molecule with 3 chlorine atoms. Chlorine is present naturally within many of the foods and beverages that we eat and drink every daytime ranging from lettuce, mushrooms and table salt. Source(s): I hope this information will lend a hand you a little or just call in: www.splendaprofessional.com
because the sweetner used within Splenda is not absorbed by the human body... it tastes sweet, but it go right thru you. That is why it is an alternative for diabetics, they don't absorb the "sugars" in splenda. Source(s): RN
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Answers:
I hold found it to be a good thing surrounded by my diet as a diabetic. I like to bake near it, because it doesn't break down in the body as a sugar, so my body isn't trying to produce insulin to break it down and out of my body. In fact I use it to cause tea, or bake with, and it's usually the other ingridients that my body is trying to break down.
"Sweetness" is a TASTE function, not a digestive function. Splenda is SWEETER that sugar, but is does not have the same blood sugar effect as sugar.
Splenda does NOT put on a pedestal the blood sugar, so it is good for diabetics.
But there is some concern that it MIGHT end in cancer. BUT . . . in these experiments those animals that actually get cancer ate something like 5-6 TIMES their own body weight contained by Splenda. That means that YOU would have to get through over 1000 POUNDS of Splenda in a week before it might be precarious.
So, if you use Splenda INTELLIGENTLY -- like one tablespoon in your coffee or tea, possibly 1/2 a cup in something cooked, you will have NO problem.
Splenda contains (sucralose) which is a sweetening ingredient beside "no" calories, this ingredient is made from a process that begins with sugar, the body does not make out it as sugar or a carbohydrate. It is not metabolized by the body for energy, so it is calorie-free
or an alternative to sugar, and is manufactured through a patented multi-step process that starts with rattan sugar and selectively replaces 3 hydrogen-oxygen groups on the sugar molecule with 3 chlorine atoms. Chlorine is present naturally within many of the foods and beverages that we eat and drink every daytime ranging from lettuce, mushrooms and table salt. Source(s): I hope this information will lend a hand you a little or just call in: www.splendaprofessional.com
because the sweetner used within Splenda is not absorbed by the human body... it tastes sweet, but it go right thru you. That is why it is an alternative for diabetics, they don't absorb the "sugars" in splenda. Source(s): RN
Related Questions: