Sugar VS Carb Ingredient Label

[bra]

I may have posted on this topic in an off topic manner in a different post. But really I just have a simple question.

When the ingredient label says carbs 10 sugars 1, what does this really mean to me and my concerns about my glucose level?

Aren't the carbs a sugar? Do they turn into sugar in everyone's metabolism? Is there an easy way for me to remember the carb sugar thing when I am looking at an ingredient label?

For instance, I believe I read that somebody keeps their carb intake to less than a hundred each day and do you know I was looking at the label the other day on something I was consuming and it said 20 and there were 3.5 servings in it. Not true on the serving part because I ate it all. But get this, I've had 70 carbs in that one food and I am very frustrated about this.

[Team Diabetes]

It is the TOTAL amount of carbs that matter. Don't really worry about the sugar. If there is FIBRE in the food, subtract the amount of fibre from the amount of total carbs.

For example, 10 grams of total carbs-3 grams of fibre=7 grams of carbs.

You need to multiply the amount of carbs given per serving by the number of servings you eat.

For example, 18 grams of carbs per serving, you eat 2 servings= 36 carbs.

[Dusty]

It is the TOTAL amount of carbs that matter. Don't really worry about the sugar. If there is FIBRE in the food, subtract the amount of fibre from the amount of total carbs.

For example, 10 grams of total carbs-3 grams of fibre=7 grams of carbs.

You need to multiply the amount of carbs given per serving by the number of servings you eat.

For example, 18 grams of carbs per serving, you eat 2 servings= 36 carbs.

I agree with the subtracting fiber from the total carbs but I'm not too sure on the "don't worry about the sugar" part.

A low carb burritto wrap that has 13 grams of total carbs with 8 grams deducted for fiber leaves you with a net carb intake of 5 carbs.

A piece of candy with the same 13gram total carbs consisting of 12 grams of sugar and one gram of fiber would surely spike my BG faster and higher than the wrap.

[Team Diabetes]

Well, yes, in theory you are 100% right. However, the Glycemic Index is used to determine how fast certain foods will raise your BG. You'd be surprised at what appears to spike BG quickly!

For example, Cheerios cause a spike rather fast! Ice cream doesn't! (The latter is due to the high fat content I assume).

Here is a link with GI info:

http://www.mendosa.com/gi.htm

A GI List:

http://www.mendosa.com/gilists.htm

You will be VERY surprised at what raises BG quickly and what doesn't.

Of course, a wrap is much healthier than candy, but some things we presume to not spike BG really aren't much better than sugar in that regard.

The best low GI foods are: oatmeal, beans, and long grain (brown) rice.

If you are confused about how the list works, the lower the number in the first column, the lower GI (and the "better") it is.

Happy eating!

[Team Diabetes]

P.S. I wanted to say that by all means, real food is better than candy, but that not all "healthy" foods are low GI.

Also, watch out for "sugar alcohols" in low carb products, especially candy. They will cause you BG to spike later as opposed to sooner. If you are a Type 1, there is really no point to using these, as you will need to take insulin anyway (just later) or you will go high, and it is very hard to match the fast acting analogues (like Humalog) to these products without hypoglycemia.

Most people find they need to at least count 50% of the total sugar alcohol carbs in the total carb count.

Ex. If it says 10 grams "sugar alcohol", you would count 5 grams of carbs.

[Dusty]

Thanks TD for the more in depth info. I just didn't want anyone to conclude that a carb is a carb when there clearly is a huge difference in the way they affect us.

Not so much a difference with T1 but with T 2 not injecting to cover the carbs it makes a huge difference.
I use the fibre rye WASA crackers but other than that I stay away from most of the sugar free stuff, especially the sugar alcohols, although I guess they would work as a laxative in a pinch. :rolleyes:

[Team Diabetes]

Yes, I would not want to be stuck on an island with only sugar alcohols to eat...and no bathroom! ;)

[bra]

Okay then I think I have been misled by some information I previously read on sugar alcohols. I thought they were passed through our system before they were broken down. Now I need to rethink this.

I originally started this thread because of the crazy label on my can of soup. It says there are 2.5 servings, but that is ridiculous. I can eat the whole can, but I don't add the amount of water they recommend. These are the creamy soups and I think the non creamy may have a better label. I need to look at this as I've always considered soup to be A OK except for the salt content.

[Team Diabetes]

Labels can be VERY sneaky. It might say 10 grams of carbs per serving, but there may be 3 servings in a can!

You always need to measure out your servings if possible and multiply the number of carbs per serving by the number of servings you eat.

Soon it will become much easier and like second nature! I promise!

[jimmys devoted]

For me, Rice, potatoes have minimal impact, but if I eat Soy I am going through the roof.
What I disocvered and was taught wa sthat teh amoutn of " sugar" or sucrose that is present in an item is labeld as a main type of carbohydrate thats in the food.

So something that has 3 granms of : sugar" sucrose is actually acaution that its a fast acting carbohydrate.

while Its confusing, and they are working n it, use it as agusde that you would have a spike then metabolize.

For me, I have become accustomed to portion control, so when can says two servings I keep it at that.

At first its hard, but the longer you try the easier it gets.