If there is anything nutritionists agree on, it’s that white sugar is bad. Tiny amounts of white sugar, however, are not necessarily poisonous for diabetics or anyone else.
White sugar has several commendable qualities. It is a quick energy source, one of the most practical home treatments for treating emergencies in hypoglycemia and over-medication of diabetes.
White cane sugar is a relatively pure food. The liver does not have to detoxify it. White sugar does not rob the body of nutrients it has already absorbed, although eating high-sugar foods to the exclusion of other nourishing foods can (less often than one might think) result in nutritional deficiency. And if sugar’s effects are bad, they are at least highly predictable for diabetics trying to maintain normal-range blood sugar levels.
Despite the popularity of low-carb diets, the per capita consumption of sugar in the United States, the UK, Canada, Australia, and New Zealand still hovers around 100 pounds (45 kg) per year, or about 1/3 of a pound (150 g) a day. No diabetic should ever eat anything close to 1/3 of a pound of sugar day—but that’s more or less what the American Diabetes Association recommends.
All carbohydrates (and some proteins) can be converted into sugar. White bread, wheat bread, rye bread, potatoes, tomatoes, and even celery and carrots all eventually become sugar, not just foods that taste sweet or are made with sugar. The American Diabetes Association suggests that since lower-glycemic index foods become sugar slowly, they are OK.
But the reality of diabetes is that any kind of sugar is bad for you if your body does not have the insulin to store it. Blood sugars may fall slowly overnight, but damage is done whenever diabetics eat either sugary foods or high-carb foods. Most diabetics can only stand about 1 serving or carbohydrate, or at most 2, every three or four hours and keep their blood sugars stable.
So is there anything good about white cane sugar? It’s no worse than many other carb foods. Diabetics just need to avoid all kinds of carbs, not just white cane sugar. High fructose corn syrup, however, should probably be avoided altogether.Mar 10th by admin