Why do they do it, sugar in diabetic recipes

Well actually diabetics can have sugar as long as they have it in moderation. Depending on how much sugar a recipe calls for as well as how many servings a recipe is the amount of sugar won't necessarily raise the sugar level. Even products that say they are sugar aren't necessarily completely sugar free. It can mean that their isn't a significant amount of sugar in the serving size. If a person was to eat more then one serving they are more likely to raise their blood sugar level.

I hear that if you put a little sugar in it cuts the acid. I never add sugar, never got adding it myself.

If you look at the contents of almost any canned or prepared food you will find Sugar in one form or another. They also have frutose corn syrup, and other names. just leave the sugar out. I don't knoe why spaghetti sauce would have sugar in it any way. Sugar is supposed to inhence the flavor but I don't like it in any thing that isn't a dessert. Sometime even fruit desserts can be just as good with half the sugar that a recipe calls for.

Not knowing anything about diabetic cooking, I didn't know a thing about this until you mentioned it. I agree with you. We all like a little treat. Yes sugar is necessary, but why put it in food where it will not be noticed, when you can have an excuse to indulge a little bit, now and then?

I don't like sugar in my spaghetti sauce. They say it reduces the acidity but I think it makes it taste unpleasantly different.

Sugar is not the enemy. The total carb count is what you need to be looking at. This is why some diabetics are now eating a tiny bit of regular ice cream instead of no sugar added ice cream. It sometimes has lower carbs to eat the regular ice cream.

I don't get it, either. I can see a little tiny bit of sugar here and there, but all this high fructose corn syrup they put in some things is ridiculous. And, I can see maybe the equivalent of a tablespoon of sugar in the sauces because it will take some of the bitterness of some of the tomatoes that they use, out. But, why do they have to put in so much? That and salt, too.

I think that all cookbooks are written by those who are not sick. When cooking you can not add sugar to diabetic recipes. It is very hard to avoid sugar. I don't eat sugar at all (other reason than diabetics)but I found sugar added to soups, ketchup etc

Not me as I dont have it am not on the border either . But my dad would watch what he ate all month long if he had a party to go to so he could have his cake!. Mostly just watch the coooking oil and stop eating the fried foods.

I'm not sure. I didn't know they were doing this. That is crazy.

Well the way the dietician explained it to my ex was that all things have some suger in it,even fresh fruit,however extra sugar is the problem so she said..She also said that we all need some sugar in our diet as well as some oil, but in samll portions,so i don't know....

That sounds as bad as putting aspartame in with corn syrup and sugar..Do some people think we are that stupid?

Hi I also have noticed such recipes in diabetic cookbooks. I also could not understand why they include such recipes in a book specifically meant for people who should reduce the sugar intake. The most important thing a diabetic should remember before selecting the diet is the Glycemic Load of each item they are going to consume because this will affect their blood sugar level. Glycemic Load gives a relative indication of how much that serving of food is likely to increase your blood-sugar levels.Glycemic Load is related to the food's effect on blood sugar, low Glycemic Load meals are often recommended for diabetic control and weight loss. You may get the list of glycemic load of different food in many websites. Or you can calculate the Glycemic load of the dietary items by using the formula GL = GI/100 x Net Carbs (Net Carbs are equal to the Total Carbohydrates minus Dietary Fiber)

i am sorry to hear that,throgh i have no idea about what you said,but i think you will get satisfying answer for your question . Hope you recorver soon

My mom has a diabetic cookbook that has recipes in it that uses real granulated sugar. I also looked up some online. But as my mom says when taken within a limit and not going overboard you don't have to totally delete real sugars from your life. And some recipes just don't taste right using substitutes. Actually my grandmother who was a diabetic also put sugar in her tomato based foods and sauces she says it help to neutralize the acid in it which sugar substitutes so not neutralize the acid. I wouldn't think small amounts would hurt much I have myself made and bought sugarfree spaghetti sauces and it not taste much different. Fruit especially fresh fruit have more sugar in them then some people realize but it is natural sugars. My mom was only supposed to eat half of a banana because they are high in natural sugar content.

They do it because they think it is funny to aggrivate everyone. To go oh here are some great foods that you can eat, JUST KIDDING! It frustrates me as well..