Fructose and diabetes: A sweet surprise


Here are some surprising health facts about fructose you may not know… Won’t spike blood sugar. While both table sugar and HFCS cause sharp spikes in blood sugar levels, fructose does not produce this effect.

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Lowest GI of all sugars. Fructose has the lowest glycemic load and Glycemic Index (GI) rating of all natural sugars (GI is a measure of how quickly a food affects blood sugar). Pure glucose has a GI value of 100. HFCS ranks at 73. Table sugar weighs in at 65. Honey has a GI of 55. Skim milk is 31. And fructose is a very low 19.

Good for bad blood sugar. Because it does not cause surges and dips in blood glucose levels, small amounts of fructose are actually considered beneficial to people with blood sugar disorders. (Studies show that fructose consumed before a meal can lessen the total rise in blood glucose levels after eating.)

Fructose does not trigger insulin

Doesn’t trigger insulin. Fructose is often recommended for people with diabetes because it does not trigger the production of insulin when consumed in small amounts. Actually decreases blood sugar. In a study published in the Journal of Clinical Endocrinology and Metabolism, researchers found that in small doses, fructose actually LOWERS blood glucose — and it was more effective at doing so in people who had poor glucose tolerance.

Satisfies hunger longer. Consuming fructose instead of glucose results in lower circulating levels of leptin (the hormone responsible for appetite), and elevated levels of ghrelin (the hormone which governs hunger satisfaction).

Less is more.

Fructose is twice as sweet as sugar and HFCS.This means you need far less fructose to achieve the same level of sweetness. Result? Fewer calories of fructose achieve the same “sweetness satisfaction” as real sugar. Cooks and bakes like sugar. Because SLIMTEVIA looks and tastes exactly like sugar, cooking and baking with it is easy (unlike other sweetener substitutes). Just remember that SLIMTEVIA is nearly three times as sweet as sugar, so you use one-third less in your recipes.

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