Why do they do it, sugar in diabetic recipes

@suspenseful (40316)
Canada
November 22, 2008 5:15pm CST
I got a diabetes cookbook, and some of the recipes had sugar in them. Now I know that yeast needs sugar to grow, and so it is acceptable, but do they have to put sugar in spaghetti sauce, and other main courses? I would rather go without and have a small square or a cookie afterwards. I have a sweet tooth as it is, and if I go without the sugar in the main courses or the sauces, then maybe I do not need that cookie, square, or cake to be really sweet. After all, when I am at a party or a reception, I do want to have at least one, and not more than two of the treats. So does that bother anyone else?
6 people like this
16 responses
@KissThis (3006)
• United States
22 Nov 08
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.
2 people like this
@suspenseful (40316)
• Canada
23 Nov 08
That is the point. I mean why should they put it in spaghetti sauce or chili when that tbsp or so could be better put in a square? After all if you have a square recipe calling for 3/4 cups of sugar, and you divide the recipe into 36 pieces, a diabetic has one of those pieces, does that not feel better then having to go without that brownie because that sugar was in that sauce they had in the lasagna?
1 person likes this
• United States
23 Nov 08
It is put in sauce and chili because it calms down the acid from the tomatoes, it is just a little that is needed. With many diabetics they have acid reflex.
1 person likes this
@suspenseful (40316)
• Canada
23 Nov 08
I used to have acid reflex, but since I have two pillows, I no longer have it, but should we not have a choice?
@ElicBxn (60879)
• United States
23 Nov 08
I hear that if you put a little sugar in it cuts the acid. I never add sugar, never got adding it myself.
2 people like this
@suspenseful (40316)
• Canada
23 Nov 08
I use Roma tomatoes and when I want something sweet, unless it says "sweet and sour" I want it for dessert.
2 people like this
@ElicBxn (60879)
• United States
23 Nov 08
Generally it isn't enough sugar to make them sweet. My client has me adds Equal to do the same as the sugar.
2 people like this
@deebomb (15323)
• United States
23 Nov 08
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.
2 people like this
@suspenseful (40316)
• Canada
23 Nov 08
The only canned stuff I have is spaghetti sauce and I would make it myself if I had a large vegetable garden, and even if there were a sale on Roma tomatoes, garlic and onions, but I have to check to see what one has the less sugar. I found one but it had only two choices of spaghetti sauce, Country Mushroom and Vegetables. So went back to my old standard, Hunts.
• Canada
22 Nov 08
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?
2 people like this
@suspenseful (40316)
• Canada
25 Nov 08
That is what I say. I mean if it is in the sauce, or in the dish, that means it has to be taken out of the treat. So that means no cookie, no cake, no bar, and since fruit contains sugar as well, no fruit for dessert.
@rocketj1 (6960)
• United States
23 Nov 08
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.
2 people like this
@dragon54u (31617)
• United States
23 Nov 08
I don't like sugar in my spaghetti sauce. They say it reduces the acidity but I think it makes it taste unpleasantly different.
2 people like this
@carmelanirel (20979)
• United States
23 Nov 08
That sounds as bad as putting aspartame in with corn syrup and sugar..Do some people think we are that stupid?
@stephcjh (32328)
• United States
22 Nov 08
I'm not sure. I didn't know they were doing this. That is crazy.
2 people like this
• United States
22 Nov 08
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.
@slickcut (8141)
• United States
25 Nov 08
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....
@suspenseful (40316)
• Canada
25 Nov 08
I can understand it being in the spaghetti sauce, ketchup, or something we take off the shelf, but when I am making that spaghetti sauce, ketchup, etc. or the sauce, why do they say add 1 tsp or 1 tbsp of sugar? It is as if they want me to add sugar to the recipe so that I am not allowed to have that one cookie or small piece of cake later on.
@slickcut (8141)
• United States
25 Nov 08
Ok i think they say that because tomatoes and sauce usually have a little bitter taste & the sugar takes that bitterness away...at least thats what i was told anyway...
1 person likes this
@suspenseful (40316)
• Canada
27 Nov 08
Don't believe that. I thought they added carrots for that.
@polachicago (19075)
• United States
23 Nov 08
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
1 person likes this
@suspenseful (40316)
• Canada
23 Nov 08
We ran out of ketchup so we were looking for non=sugar ketchup. There was no such thing, and I did not want to spend more money because we need the extra money for Christmas.
• China
23 Nov 08
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
@suspenseful (40316)
• Canada
23 Nov 08
I said, that when we go to buy spaghetti or pasta sauce, or when we get a recipe off of a diabetic cookbook for spaghetti, pasta, or any sauce, the recipe will contain sugar. Diabetics are not allow to have much sugar and I would rather omit the sugar in the pasta sauces so I can have a small cookie, bar, or cake for a treat. If I had to eat the spaghetti with the tomato sauce that has some added sugar, I could not have that cookie for desert. That is my point.
• India
23 Nov 08
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)
@Lakota12 (42684)
• United States
23 Nov 08
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.
1 person likes this
@mtdewgurl74 (18118)
• United States
23 Nov 08
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.
1 person likes this
@DorshaS (31)
• United States
23 Nov 08
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..