Reducing sugar
People with diabetes can have some sugar in their diet. Sugar can be
in many different forms including white, raw, brown or corn syrup.
Too much sugar can cause weight gain, unstable blood glucose
(sugar) levels and tooth decay.
Here are some ways to reduce the amount of sugar you eat:
1.
Limit high sugar foods
Lollies
2.
Cakes
Biscuits
Chocolates
Jam & honey

These foods are high in sugar and have little other
nutritional value.

It is better to get sugar from foods that are also high in
nutritional value such as fruit, yoghurt, milk, some
breakfast cereals and fruit bread.
Look at food labels

Try to look for foods with less than 10g sugar per 100g of
food. Fruit, milk and yoghurt have natural sugars so these
foods will have a higher sugar content, but they are still
good food choices. Foods containing fruit may have up to
25g per 100g of sugar eg fruit bread.

Other names for sugar in the ingredients list include
dextrose, fructose, glucose, lactose, sucrose, malt, honey
and molasses.
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3.
4.
5.
Use less sugar in recipes

Sugar in most recipes can be halved without changing the
texture.

Add vanilla essence, cinnamon, cloves or nutmeg to add
flavour in recipes.
Choose drinks low in sugar

Water or low fat milk are the best choices.

Fruit juice has a high amount of natural sugar that can
raise blood glucose levels. If you drink fruit juice, limit the
amount and dilute by half with water.

If you drink cordial or soft drink choose ‘low joule’ or
‘diet’ as these contain alternative sweeteners.
Alternative sweeteners

Alternative sweeteners are found in many foods labelled
‘sugar free’ such as diet yoghurts, diet soft drinks and
sugar-free lollies.

You do not need to use sweeteners in place of sugar all
the time. Products with alternative sweeteners can be a
good substitute for foods or drinks high in sugar eg
cordial or soft drink.

A healthy diet for diabetes can include a small amount of
sugar eg one teaspoon of sugar on porridge or a thin
spread of honey or jam on multigrain toast.
SOURCE: It Takes More Than An Apple A Day
REVIEWED: April 2012