Chocolate for diabetes

You do not have to do without chocolate for diabetics. Research has long confirmed that sugar from chocolate is no more harmful than carbohydrates in other foods. Carbohydrates from cornflakes, white bread and mashed potatoes can actually raise blood sugar levels faster than sugar from chocolate.

Today, the most important thing for diabetics, whether large or small, is to have "as normal a blood sugar level as possible" instead of "as little sugar as possible". That is why those affected have to learn how many carbohydrates the individual foods contain and also how these change the blood sugar level. This also determines the quantities of blood sugar-lowering drugs - such as insulin - that a patient needs.

The basic rule is: everything in moderation.

One piece of chocolate always goes, and maybe even two pieces if you follow the instructions below:

Dark chocolate: It contains less sugar than milk chocolate and only half as much as white chocolate. However, dark chocolate lowers blood pressure. 100% chocolate contains no added sugar - but it does not taste sweet and is not necessarily everyone's taste. Therefore, the higher the cocoa content, the better. The chocolate should have a cocoa content of 70% at least.
Chocolate without sugar: There is chocolate that is made with sugar substitutes such as dates and date syrup, coconut blossom sugar and coconut blossom syrup, xylitol and maple syrup. However, it has not yet been conclusively clarified whether this is healthier than "normal" chocolate.
Chocolate with milk instead of sugar: We have chocolates that consist of cocoa and milk - with no added sugar, i.e. only lactose.
Chocolate and cocoa butter: You should make sure that the chocolate contains its cocoa butter. Foreign fats like palm oil are unhealthier. In supermarket chocolate, you will often find that the cocoa butter has been replaced by cheap foreign fats such as palm oil or pure butterfat. Here at Chocolats-de-luxe.de we pay attention to good quality.

An American study shows that in addition to the blood pressure-lowering effect, the consumption of dark chocolate also improves the insulin sensitivity of the body cells. The insulin sensitivity and thus the sugar metabolism of the study participants improved significantly after the consumption of dark, polyphenol-rich chocolate. The systolic blood pressure was also significantly lowered. These positive effects did not occur after the consumption of white chocolate that does not contain polyphenols. The most important group of polyphenols are flavonoids, which are also found in cocoa. Among other things, flavonoids have antioxidant effects.

Conclusion:

Enjoyed in small quantities, chocolate does not have to be avoided in cases of diabetes.

Translated with www.DeepL.com/Translator (free version)

You do not have to do without chocolate for diabetics. Research has long confirmed that sugar from chocolate is no more harmful than carbohydrates in other foods. Carbohydrates from cornflakes,... read more »
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Chocolate for diabetes

You do not have to do without chocolate for diabetics. Research has long confirmed that sugar from chocolate is no more harmful than carbohydrates in other foods. Carbohydrates from cornflakes, white bread and mashed potatoes can actually raise blood sugar levels faster than sugar from chocolate.

Today, the most important thing for diabetics, whether large or small, is to have "as normal a blood sugar level as possible" instead of "as little sugar as possible". That is why those affected have to learn how many carbohydrates the individual foods contain and also how these change the blood sugar level. This also determines the quantities of blood sugar-lowering drugs - such as insulin - that a patient needs.

The basic rule is: everything in moderation.

One piece of chocolate always goes, and maybe even two pieces if you follow the instructions below:

Dark chocolate: It contains less sugar than milk chocolate and only half as much as white chocolate. However, dark chocolate lowers blood pressure. 100% chocolate contains no added sugar - but it does not taste sweet and is not necessarily everyone's taste. Therefore, the higher the cocoa content, the better. The chocolate should have a cocoa content of 70% at least.
Chocolate without sugar: There is chocolate that is made with sugar substitutes such as dates and date syrup, coconut blossom sugar and coconut blossom syrup, xylitol and maple syrup. However, it has not yet been conclusively clarified whether this is healthier than "normal" chocolate.
Chocolate with milk instead of sugar: We have chocolates that consist of cocoa and milk - with no added sugar, i.e. only lactose.
Chocolate and cocoa butter: You should make sure that the chocolate contains its cocoa butter. Foreign fats like palm oil are unhealthier. In supermarket chocolate, you will often find that the cocoa butter has been replaced by cheap foreign fats such as palm oil or pure butterfat. Here at Chocolats-de-luxe.de we pay attention to good quality.

An American study shows that in addition to the blood pressure-lowering effect, the consumption of dark chocolate also improves the insulin sensitivity of the body cells. The insulin sensitivity and thus the sugar metabolism of the study participants improved significantly after the consumption of dark, polyphenol-rich chocolate. The systolic blood pressure was also significantly lowered. These positive effects did not occur after the consumption of white chocolate that does not contain polyphenols. The most important group of polyphenols are flavonoids, which are also found in cocoa. Among other things, flavonoids have antioxidant effects.

Conclusion:

Enjoyed in small quantities, chocolate does not have to be avoided in cases of diabetes.

Translated with www.DeepL.com/Translator (free version)

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