Can you eat sugar for diabetes? Why can t diabetics eat sugar?

Diabetic patients eat sugar, such as brown sugar, white sugar, rock sugar, glucose, etc., which will cause blood sugar to rise sharply, if not timely, it is extremely harmful to human health, can harm multiple tissues and organs of the human body, and lead to a variety of acute and chronic complications. Acute complications such as diabetic ketoacidosis, hyperglycemic hyperosmolar syndrome, lactic acidosis, and if the acute complications** are not timely, can lead to death. Chronic complications include malnutrition, various infections, diabetic eye disease, diabetic nephropathy, diabetic neuropathy, diabetic foot, diabetic heart, cerebrovascular complications, etc., and complications are the main causes of death and disability in diabetes.

In short, eating sugar in diabetic patients will cause an increase in blood sugar, and the increase in blood sugar is extremely harmful to diabetes. Diabetic patients should have a reasonable diet, and it is forbidden to eat foods with high blood sugar, such as brown sugar, white sugar, rock sugar, glucose, sugary drinks, etc., and a reasonable diet should be used to avoid the rise in blood sugar.

Diabetic patients can't eat sugar, such as edible sugar, that is, glucose, fructose, sucrose, usually the sugar used in cooking is mainly sucrose, because sugar does not need to be digested, so eating sugar absorbs sugar too quickly, which will lead to a rapid rise in blood sugar.

After the food is digested in the end, it is the same as eating sugar, but it takes about half an hour to an hour for the rice to turn into sugar, and if you drink sugar water little by little, the final effect on blood sugar is the same as that of eating.

Diabetes is particularly comprehensive**, but it is not that you can't eat a little sugar, if you have low blood sugar, you must eat sugar. In addition, normal diabetic patients, pay attention to the intake of sugar, the most common sugar on the market is monosaccharide and disaccharide, glucose is a monosaccharide, sucrose and maltose belong to disaccharide, for this part of the sugar, diabetic patients should limit the use, because the food they eat into the body, eventually to be converted into sugar, by the human body to ingest and utilize, but the transformation process is relatively long, about at least an hour to convert into sugar, and the sugar eaten in daily life will immediately be converted into sugar, quickly raising blood sugar. For people with a sweet tooth, it is permissible to use sugar-free ingredients, but foods that add sweeteners as a supplement.

Generally, you can't eat foods such as lactose and sucrose that are monosaccharides and disaccharides, because these foods will cause a sharp increase in blood sugar in diabetics. Diabetics can eat synthetics such as xylitol. This type of compound does not contain sugar, but the sweetness of sugar can improve people's taste, but does not cause an increase in blood sugar.

For other sugars such as sucrose, white sugar, bee sugar, monosaccharides, and disaccharides, they can only be eaten when diabetics have low blood sugar. When patients experience dizziness, fatigue, sweating, hunger, panic, fighting, and palpitations, oral sugar can correct hypoglycemia.

Diabetics are not allowed to eat sugar under normal circumstances, and it is precisely because of the problem of sugar metabolism that they have diabetes, but they can eat sugar under the premise of low blood sugar. When blood sugar is low, you may faint if you don't get enough sugar.

Diabetics can't even eat sweets such as fruits with high sugar content, let alone sugar.

Generally, the sugar we refer to in daily life refers to sucrose, white sugar, rock sugar, which are disaccharides, which are formed by the combination of glucose molecules, and are quickly decomposed into glucose after entering the small intestine through the mouth, absorbed into the blood, causing blood sugar to rise. Because this type of sugar decomposes quickly, it will immediately cause a rise in blood sugar, however, diabetic patients should strictly control the amount of consumption, and those with more serious conditions should not eat it. Patients with milder disease and slightly higher blood sugar should reduce the amount of staple foods equivalent to those if they eat sugary foods.

Therefore, not all patients should not eat sugar (fruit or dessert snacks), but it is necessary to know whether to eat or not to eat and how much to eat according to the condition. Some diabetic patients have hypoglycemic reactions due to long-term use of hypoglycemic drugs or insulin injections, and a small amount of sugar should be supplemented in time to relieve or correct hypoglycemia. When these patients go out, they should carry a few sugar cubes with them, and once they have a hypoglycemic reaction or even coma, they immediately put a piece of sugar in their mouths to prevent hypoglycemia accidents.

In addition, xylitol, saccharin, fructose, stevioside, etc., can be used as sugar substitutes or sweeteners, with low fever or almost no heat production, which can meet the needs of diabetic patients for sugar "cravings". Xylitol, fructose and glucose are carbohydrates composed of carbon, hydrogen and oxygen, which can produce heat energy after oxidative combustion in the body, about kilojoules (4 kcal) per gram, but it does not require the participation of insulin in a certain metabolic process, and the speed and level of blood sugar rise in normal people or well-controlled diabetic patients after eating are also lower than glucose: if the absorption rate of glucose is 100, then fructose is only 43, and xylitol is lower, about 15, but eating too much is easy to cause diarrhea.

Both of these sugars can be used by patients with better control of diabetes, but the dosage should not be too much, and should be the same as glucose, and the caloric energy should be calculated when eating, and it should not be used if it is not well controlled. Saccharin and stevia, on the other hand, are non-caloric and nutrient-free sweeteners, and they are about 300-500 times sweeter than sucrose. However, it should be noted that saccharin should not be used more, especially during pregnancy.

Landlord, if you or your relatives and friends have diabetes, please pay attention to the above points.

Can't eat because these sugars can quickly raise the blood, diabetic patients have insufficient insulin secretion or slow secretion of insulin from the pancreas, and cannot adjust blood sugar to normal in time, persistent high blood sugar is the bane of all complications of diabetes.

Podiatry, kidney disease, eye disease, encephalopathy, heart disease, ** disease, and venereal disease are the most common complications of diabetes.