Diabetic Shopping Tips

cookingdiabetes

Jan 8

Sherri Thibeaux, RD, CDE, Clinical Nutritionist from UCSF Medical Center in San Francisco, California, cautions her diabetic patients that sugar free is not carbohydrate free.Sugar alcohols such as mannitol, sorbitol, xylitol and isomalt, are often used in products geared for people with diabetes millitus. Labels may claim that the product is sugar free because technically sugar alcohols are not sugars. However, they are still carbohydrates. Labeling like this can be misleading to the person with diabetes.Sugar alcohols are caloric sweeteners and still contribute to blood glucose. The grams of carbohydrate contributed by sugar alcohols will be listed on the label in the total carbohydrate gram amount, not in the sugars column. When reading the label, be sure to look at the grams of total carbohydrate contained, not just the grams of sugar. Total carbohydrate content is a better indication of the product’s potential to affect the blood sugar level.Many people who consume sugar alcohols complain of gas, bloating and cramping. Sugar alcohols can cause osmotic diarrhea. Those who experience these common side effects may wish to avoid sugar alcohols completely. Sugar alcohols can be identified by looking at the list of ingredients, and are most commonly used for items such as diabetic ice creams and candies.

Food and Nutrition Boardeat well

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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