The Myth of "Sugar Free" Foods
Diabetes has reached epidemic proportions in America over the past
twenty years and the trend shows no signs of slowing down. The increase
in diabetes has corresponded to a staggering increase in the obesity
rate in this country over the same period of time.
One possible problem that might contribute to the diabetes epidemic
is the fact that food companies are allowed to claim "sugar free"
on their product labels even if they contain a substantial amount of
fast-acting carbohydrates, which turn to sugar before entering the bloodstream.
There has been an onslaught of "fat free" products over the
last decade. Yet the manufacturers replace the fat with more carbohydrates..
And almost all carbohydrates are quickly turned into glucose during
digestion. Glucose is the only sugar your body recognizes as a nutrient.
Glucose causes a chain reaction in the body. First, it stimulates the
production of insulin. Insulin is a hormone used by the body to stimulate
the metabolism of glucose by the cells. But insulin also stimulates
the creation of fat from excess carbohydrates. Then, it signals the
body to store this fat in cells and even on the lining of arteries.
Insulin also stimulates hunger, so you eat more high-carb food. Dietary
fat does not start such as chain reaction.
So what about the "sugar free" or "no sugar added"
foods? If sugar is the problem instead of fat, is it safe to eat sugar-free
foods?
In most cases, the answer is a resounding NO. Food manufacturers are
virtually defrauding the public when they label a product as "sugar
free" if that product contains other refined carbohydrates. Remember,
glucose is the only sugar your body recognizes as a nutrient. Therefore,
all carbohydrates except for fiber are converted into glucose, including
the flour contained in "sugar free" cookies and cakes.
A product can be legally labeled as "sugar free" if it doesn't
contain any of the simple sugars, such as sucrose, dextrose, fructose,
or lactose. But it can contain loads of carbohydrates in the form of
flour, corn meal, or corn starch, all of which will be quickly converted
into glucose during digestion. So your blood stream still gets filled
with glucose in short order! Sugar-free in the mouth does not always
translate into sugar-free in the bloodstream.
Labeling a high-carbohydrate food as "sugar free" is both
misleading to the public and dangerous for diabetics. And beware of
products that are labeled "no sugar added." That just means
the manufacturer did not add any more sugar while making the product
than what occurs naturally. But there may be loads of naturally-occurring
sugar already in these products. No-sugar-added ice cream, pies, and
jams are examples.
Imagine what would happen to the blood glucose level of a diabetic
who munched down a whole package of "sugar free" wafers while
watching a movie on TV, thinking that because they were sugar free,
they were safe for diabetics. Wafers contain mostly flour. So the inevitable
effect on his or her blood sugar in the aftermath would be every bit
as severe as if those wafers had been sweetened with sugar.
If you want to know how much of an effect a food will have on blood
glucose, look on the label for the total carbohydrates, then subtract
any fiber, and use that value as your guideline. Forget the entry on
the label for sugar itself, as sugar is no worse than almost any other
carbohydrate.
Until the FDA changes the rules for food labels, diabetics must beware
of the "sugar free" myth. Although a food might not technically
contain sugar, all carbohydrates should be treated as sugar, for they
produce the same effect on blood glucose and insulin levels.
© 2002 by Jerry
Wilson
