[Diabetes-Talk] Questions regarding sugar substitutes, or alternatives

[Marie Pacini]

Below is an interesting article about honey I stumbled on.  I was surprised
to find out that honey has a low glycemic index.  

Since ancient times, people have viewed honey as a sort of liquid gold.
Honeybees work hard to collect nectar from plants and store the sweetness in
wax-like structures called honeycombs. The resulting honey not only sustains
bees during the winter months, it also allows humans to enjoy the excess.
The payoff for this hard work? A plethora of health perks. "Honey acts as an
anti-inflammatory and it has antioxidant and antibacterial properties," says
Kimberly Snodgrass, RDN, a registered dietitian nutritionist at Henry Ford
Health System. "It also has cardiovascular and nervous system benefits."
Related Topic: Are Natural Sugar Substitutes Healthier? 
The Health Perks Of Honey
Perhaps best known for adding a touch of sweetness to tea or as a base
ingredient for candy and syrups, honey is increasingly appearing in health
food stores as an antidote for a variety of ails. The reasons:
1.	Honey has a low glycemic index. Unlike refined sugar, which sends
blood glucose levels soaring, honey has a low glycemic index. That means
blood sugar levels remain stable despite the sweet taste. "Honey doesn't
trigger a spike in blood glucose and insulin levels, and it helps enhance
insulin sensitivity," Snodgrass says.
2.	Honey is heart-healthy. Honey not only helps prevent weight gain (by
enhancing insulin sensitivity), but it also improves blood markers for heart
disease. Studies show honey reduces triglycerides, low-density lipoprotein
cholesterol (a.k.a., bad cholesterol) and total cholesterol while increasing
high-density lipoprotein ("good cholesterol").
3.	Honey is rich in antioxidants. Honey boasts plenty of antioxidants,
the disease-fighting plant chemicals that help bolster the body's ability to
counteract stress-induced damage. "The phenolic compounds are largely
responsible for honey's antioxidant activity," Snodgrass says. "Darker honey
has a higher antioxidant content than the lighter varieties."
4.	Honey can help soothe a sore throat. Both the World Health
Organization and the American Academy of Pediatrics recommend honey as a
cough suppressant. Scientists believe the antioxidant and antimicrobial
properties of honey help coat the throat and relieve that raw, scratchy
feeling.
5.	Honey has antimicrobial properties. The fermentable sugars in honey
give the immune system a boost. "It's the oldest wound-healing agent known
to man," Snodgrass says, "Honey even shows efficacy where modern chemicals
have failed."
6.	Honey makes a great hair mask. "It's a humectant, meaning it locks
in moisture," Snodgrass says. "That can be especially important during the
cold, dry months ahead. Just mix one half-cup of honey with 1 to 2
tablespoons of olive oil, heat the mixture for about 30 seconds, apply to
your hair and cover with a protective cap. Follow the mask with a
moisturizing shampoo and conditioner."
Be Honey Savvy
The flavor in your honey bear depends on everything from where the bees
pollinate to what they like to eat. Like wine, honey comes in a spectrum of
colors, textures, flavors and varieties. It's versatile, flavorful, and
perhaps most important, it never spoils. It might change in texture or
crystallize over time, but the contents remain safe - and tasty - to eat.
A couple of warnings: "You should never give honey to a child under 1 year
of age because it may contain spores of bacteria that can lead to infant
botulism," Snodgrass says. And when it comes to honey, you can get too much
of a good thing. Sure, honey packs more perks than other sweeteners, but
it's still added sugar and eating too much can have negative health
consequences.
Use honey in moderation. Drizzle it on plain Greek yogurt, or on top of
whole wheat toast. Use it to sweeten and thicken sauces and soups. And don't
forget to apply it to your face and skin for its moisturizing properties.

As far as aditives to coffee.  I used to use half and half and sugar in my
coffee but now only use half and half.  It took a little time but I got used
to the half and half and don't miss the sugar.  When I really want a treat,
I go to Starbucks and get a cappuccino with almond milk, yummy!  


-----Original Message-----
From: Diabetes-Talk [mailto:diabetes-talk-bounces at nfbnet.org] On Behalf Of
Terri Stimmel via Diabetes-Talk
Sent: Thursday, December 23, 2021 3:41 PM
To: diabetes-talk at nfbnet.org
Cc: Terri Stimmel <icecreamlover76 at outlook.com>
Subject: [Diabetes-Talk] Questions regarding sugar substitutes, or
alternatives

Hello again, everyone,


I have some questions, regarding sugar substitutes, or alternatives. I know
we have discussed this some, before. But honestly, it is a difficult thing
for me. So I am trying to keep track of it all. I save messages, and make
notes. I want to do the very best that I can, for myself.


So I got a keurig for Christmas. I love it! I wasn't sure I would. I am
getting in to drinking coffee. Again, I never thought that I would want to
do this. But I love it.


I would like to drink other things as well.

However, I worry about the sugar content. I also do not like black coffee.
So I have been using hazelnut creamer in it. That has always been my
favorite flavor. But I am sure it has stuff in it, that my body doesn't
need. It's the zero sugar kind.


Anyway, what are some things I can add to my coffee, that I don't have to
worry about?

Also, which sugar alternatives are best to use in drinks? Or even when
cooking?


And what are some of the sugar substitutes I should avoid?

I know that there are ones to try and avoid. But I just get so confused 
with it all.


Any help, or suggestions is appreciated.


Thank you,


Terri


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