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Chocolate for diabetics

Chocolate for diabetics: Research has long confirmed that sugar in chocolate is no more harmful than carbohydrates in other foods. Carbohydrates from white bread, mashed potatoes or cornflakes cause the blood sugar level to rise even faster than the sugar in chocolate.

The most important focus for large and small diabetics today is on a “blood sugar level as normal as possible” instead of “as little sugar as possible”. Therefore, those affected have to learn how many carbohydrates the individual foods contain and how they change the blood sugar level. It depends on the amount of insulin a patient needs.

Which chocolate can I eat as a diabetic?

A piece of chocolate always works and maybe even a few pieces more, if you follow a few simple tips:

dark chocolate : It contains less sugar than milk chocolate and only a third as much as white chocolate. dark chocolate also lowers blood pressure. 100% chocolate does not contain any added sugar at all - however, it does not taste sweet and is not necessarily to everyone's taste. The following applies: the higher the cocoa content, the better. The chocolate should have a cocoa content of at least 70%.
Chocolate without sugar : There is chocolate that contains sugar substitutes < span class = "js-quizToggle"> how dates and date syrup, coconut blossom sugar and coconut blossom syrup, xylitol and maple syrup are made. However, has not yet been conclusively clarified whether this is healthier than "normal" chocolate.
Chocolate with milk instead of sugar : We have chocolates made from cocoa and milk - without added sugar, so only with milk sugar.
Chocolate and cocoa butter : You should make sure that the chocolate contains its cocoa butter. Foreign fats such as palm oil are considered less healthy. Often one finds extraneous fats in supermarket chocolate, since the cocoa butter has been replaced by cheaper fats such as palm oil or pure butter fat. Here at Chocolats-de-luxe.com we pay attention to good quality.

An American study shows that in addition to the antihypertensive effect, the consumption of dark chocolate also improves the insulin sensitivity of the body's cells. The insulin sensitivity and thus the sugar metabolism of the study participants improved significantly after consuming dark, polyphenol-rich chocolate. The systolic blood pressure also decreased significantly. After consuming white chocolate, which does not contain polyphenols (since these are only found in the brown cocoa mass), these positive effects did not occur. The most important group of polyphenols are the flavonoids, which are also found in cocoa. Flavonoids also have an antioxidant effect.

Conclusion:

Chocolate for diabetics is allowed in moderation.

Chocolate for diabetics: Research has long confirmed that sugar in chocolate is no more harmful than carbohydrates in other foods. Carbohydrates from white bread, mashed potatoes or cornflakes... read more »
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Chocolate for diabetics

Chocolate for diabetics: Research has long confirmed that sugar in chocolate is no more harmful than carbohydrates in other foods. Carbohydrates from white bread, mashed potatoes or cornflakes cause the blood sugar level to rise even faster than the sugar in chocolate.

The most important focus for large and small diabetics today is on a “blood sugar level as normal as possible” instead of “as little sugar as possible”. Therefore, those affected have to learn how many carbohydrates the individual foods contain and how they change the blood sugar level. It depends on the amount of insulin a patient needs.

Which chocolate can I eat as a diabetic?

A piece of chocolate always works and maybe even a few pieces more, if you follow a few simple tips:

dark chocolate : It contains less sugar than milk chocolate and only a third as much as white chocolate. dark chocolate also lowers blood pressure. 100% chocolate does not contain any added sugar at all - however, it does not taste sweet and is not necessarily to everyone's taste. The following applies: the higher the cocoa content, the better. The chocolate should have a cocoa content of at least 70%.
Chocolate without sugar : There is chocolate that contains sugar substitutes < span class = "js-quizToggle"> how dates and date syrup, coconut blossom sugar and coconut blossom syrup, xylitol and maple syrup are made. However, has not yet been conclusively clarified whether this is healthier than "normal" chocolate.
Chocolate with milk instead of sugar : We have chocolates made from cocoa and milk - without added sugar, so only with milk sugar.
Chocolate and cocoa butter : You should make sure that the chocolate contains its cocoa butter. Foreign fats such as palm oil are considered less healthy. Often one finds extraneous fats in supermarket chocolate, since the cocoa butter has been replaced by cheaper fats such as palm oil or pure butter fat. Here at Chocolats-de-luxe.com we pay attention to good quality.

An American study shows that in addition to the antihypertensive effect, the consumption of dark chocolate also improves the insulin sensitivity of the body's cells. The insulin sensitivity and thus the sugar metabolism of the study participants improved significantly after consuming dark, polyphenol-rich chocolate. The systolic blood pressure also decreased significantly. After consuming white chocolate, which does not contain polyphenols (since these are only found in the brown cocoa mass), these positive effects did not occur. The most important group of polyphenols are the flavonoids, which are also found in cocoa. Flavonoids also have an antioxidant effect.

Conclusion:

Chocolate for diabetics is allowed in moderation.

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