I noticed that some of your recipes contain honey as an ingredient. Can a diabetic use honey as a substitute for sugar? Isn't it the same thing? Also foods like sweet corn and beans are starchy vegetables. I understand that the body converts these kinds of foods to sugar. Does that mean that they should be limited or not eaten?
Yes, honey is another form of sugar. One Tablespoon of honey is equal to 1 Tablespoon plus1 teaspoon (level) of sugar in carbohydrate (16 grams). Since 1994, the American Diabetes Association and American Dietetic Association have recommended that meal planning for blood glucose control be focused around maintaining a consistent amount of carbohydrate in each meal and snack regardless of the source of the carbohydrate. In other words the amount of carbohydrate is more important than the source.
This was based on a number of studies done to determine if sugar affected the blood glucose differently than starch when the meals contained the same total amount of carbohydrate. The results of the studies led to the inclusion in the new Exchange Lists for Meal Planning of a "other carbohydrates" list with the recommendation that these foods be included in the diet in a moderate fashion as indicated in the Food Guide Pyramid. The result is that no foods are "limited" or omitted, instead, they are measured and counted as part of the total carbohydrate designated for each meal or snack. The choices, for better or worse, are yours!
Original posting 4 Oct 97
Last Updated: Tuesday April 06, 2010 15:08:54
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