Sweet delusion

Diabetics taken to spare and wish them quickly adapt to their plight and the ban is not the glucose and sucrose. And he sugar - sucrose, a disaccharide consisting of glucose residues and fructose - dubbed the "white death". Although the "white" - it's not quite true, as is sugar and brown. And what about "death" of a few exaggerated: he feared not sugar, and its amount. Patients with diabetes who have impaired production of the hormone insulin, produced by the pancreas and regulates the exchange of glucose in the body, of course, be greatly limit their intake of sugar. But patients without diabetes who are struggling with excess body weight, you should not really ignore the sugar, and regard it as "empty calories". Completely eliminate sugar from your diet, as some would like his opponents, it is impossible: glucose and sucrose are included in most foods. In the sugar has no vitamins, no minerals or amino acids, but after all it is easy to implement an energy source. A cup of strong tea with sugar quickly regain strength and gives a charge of vivacity both in physical and in mental work. However, a cup of tea with six spoons of sugar and even in prikusku with candy or marshmallows - a bad habit from which to unlearn. But 10 grams of sugar in drinks and about the same in sweet foods (fruits, sweets) worth keeping in daily diet. We believe: calorie sugar 380 calories per 100 grams, 20 grams - is 76 kcal, that is not much of a caloric contribution. Only need to accurately account for the sugar in the sweets: the jam has approximately the same caloric value as sugar, so that the account must be jam spoon, rather than rosettes, and vysokosaharnye "fruits must be considered individually. For diabetics produce carbohydrate sweeteners (digestible simple carbohydrates): fructose, sorbose, mannose, xylitol, sorbitol, mannitol, lactitol, maltitol. The most common - fructose, xylitol and sorbitol. They are sold as powders, as well as part of the diabetic sweets, chocolates and cookies. Actively using the inulin (a polysaccharide formed by the remnants of fructose), isolated from Jerusalem artichoke tubers (Jerusalem artichoke) or chicory. Inulin stabilizes the amount of glucose in the blood and favorably affects cholesterol and uric acid in the body. Carbohydrate sweeteners are natural and harmless, but you need to take into account the choleretic and laxative effect of xylitol and sorbitol. According to the degree of sweetness and caloric carbohydrate sweeteners are similar to sugar, so that they are willing to lose a little fit. But with a sweet tooth perfectly rescue synthetic non-sugar sweeteners nature (different chemical composition) - also known as sweeteners or intense sweeteners. They fit and healthy people and diabetics. The most popular of them - saccharin, aspartame, acesulfame, sucralose, and cyclamate. They are used either separately or in combination with each other, are selected in such a way as to mimic the taste of sugar. But even with careful selection of taste, not all people are equally perceived sweeteners: some do not distinguish them from sugar to taste, while others feel in them a "not a" smack. The degree of sweetness of artificial sweeteners are extremely high, they are tens and hundreds of times sweeter than sugar and calorie content of either zero or negligible in terms of the employed dose. Most artificial sweeteners are not digested by the human body and displayed in an unaltered form. First, these comfortable sweeteners used safely and widely introduced them in desserts and drinks. Later, they studied on laboratory animals have found serious side effects and after a few terrible articles dubbed the "white death" and have begun to shun. It is unfair and untrue. Indeed, in research tested high doses of podslastiley significantly above the commonly used. And historically sweeteners have proven themselves well, especially saccharin. Since the only reckless inappropriate consumption of sweeteners in uncontrolled doses, especially in children and adolescents, which for normal growth and development just prefer regular sugar. Below is a brief description of some artificial sweeteners. Saccharin - the oldest nekaloriyny sweetener. The degree of sweetness (ie, how many he times sweeter than sugar) - 450. Stable during the freezing and heating, keeps the sweetness in the presence of acids, is suitable for any frying and boiling. Aspartame - a dipeptide of two amino acids: aspartic acid and phenylalanine. The degree of sweetness - 200. Thermally nestoek, so that is good only for adding to an already prepared for cold drinks and cooking. But its presence enhances the flavor and aroma of fruit. Used in mixtures with glucose, sucrose, acesulfame, cyclamate, saccharin. Acesulfame (or acesulfame K). The degree of sweetness - 200. Thermally and chemically stable. As a sweetener of food it is used, usually in combination with other sweeteners, especially with aspartame, as well as carbohydrates (sucrose, fructose). The most important branch of acesulfame is the production of soft drinks, ice cream, candy, cakes and chewing gum, it is also necessary in the manufacture of medicines. Cyclamate - aminosulfonovoy acid derivatives. The degree of sweetness - 30. Thermally stable, well-kept, used in combination with other sweeteners, as well as the preparation of fruit juices, stewed fruit and confectionery. Sucralose - by its very nature chlorinated carbohydrate, and chlorine in the sucralose molecule makes it biologically inert and completely beskaloriynoy. The degree of sweetness - 600. Thermostable. It is used in the manufacture of soft drinks and alcoholic beverages, dairy desserts, canned fruits and vegetables, jams, confectionery and bakery products, sauces, dry mixes, chewing gum. Combined mixtures of aspartame, saccharin, sodium cyclamate and sucralose in various combinations with both fillers (sucrose, glucose), and without them - cvitli. The degree of sweetness varies from 30 to 550. Applied in the form of powder and a sweetener in the manufacture of confectionery and bakery products, beverages, dairy products, desserts, canned fruit. Becoming increasingly popular nature of the glycosidic sweeteners: steviozin, glycyrrhizin and neogesperidin. Glycosides - a substance whose molecules consist of a carbohydrate and non-sugar component. Steviozin (stevioside) is derived from the plant Stevia (honey and herbs). Glycyrrhizin was isolated from licorice (liquorice), sweet roots that have long been used to make candy. Glycyrrhizin include health supplements. Neogesperidin (tsitrozu) is prepared from the peel of citrus fruits. The degree of sweetness - 1800-2000, it is stable at high pressure and boiling in an acidic medium, is combined with other sweeteners and effectively improves the flavoring properties of the products. Currently, the market appeared promising sweetener protein nature, isolated from the African fruit katemfe. He has the highest degree of sweetness - 2000-4000. Of course, for those who do not like sweet, easy to refuse candy and marmalade, indifferent to the jams and cakes and drank tea and coffee, no sugar, no problem. People, to the extent of "respect" sweets and limited by a pair of spoons of sugar per day, it can not worry and do not use sweeteners. But for those who need a sweet high and there are overweight, you should alternate between sugar and sweeteners. Say morning and evening afford to spoon of sugar, and the rest of the night to add to beverages exclusively sweeteners. Diabetes is better to combine carbohydrate sweeteners and non-sugar sweeteners, and check the label if the product is recommended for diabetes. Better yet, consult with your doctor what kind of sweetener to make. In foreign resorts, which in the past decade, Russians have become frequent in eateries and hotels on the dining table is usually exposed pods with white and brown sugar and non-sugar sweetener tablet - the contents of the bag is designed for a cup of tea or coffee. Inscriptions on the bags usually English: white sugar - sugar, brown sugar - brown sugar, sweetener - sweetener. To sum up: in our progressive age it is quite possible to lead a reasonable sweet life and not gain weight and stay healthy. What we will and desire.