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carb types

rmz80

rmz80

Well-Known Member
Messages
332
Location
Leeds
Type of diabetes
Type 1
Treatment type
I do not have diabetes
Has anyone seen guidelines for the following puzzle for any of the main diets mentioned on this website (especially with respect to diabetics)?

The guidelines on most sites for recommended intake on protein, fat, carbohydrates, calories, and added sugar (max 25g per day) are mainly from the USDA dietary guidelines booklet. . . but there is no mention of natural sugar in diet. Dietary fibre is however usually listed as 30g a day for adults.

It’s the ratios on how carbs should be divided into different categories i.e. the ratios of sugars to starchy carbs I’m interest in.

I can’t imagine using up any carb allowance on Maple Syrup and Honey but the carbs in milk (all types) are listed as 100% sugar.
 
No you would not use your carb allowance on pure sugar (ie fructose and glucose in sucrose, maple syrup and honey in varying proportions) whereas the carbs in milk come packaged in fat and protein and do not lead to a massive spike and hit to your liver because it isn't consumed in such a concentrated way.
Starchy carbs are still pure glucose eventually with the less processed types having more nutrients than the processed ones (white starches for example).
Personally I give no credence to any dietary guidelines because they are aimed at the general population rather than diabetics.
Fibre/fiber is something we tend to think of as good for us but it seems there's never been proof of why this may be or even if it is. Maybe it keeps us full, prevents bowel cancer and feeds our gut microbiome and I don't think it is harmful for most.
WHO however did well to limit sugar to 5% of daily calories (6 tsp on average)!
 
Resurgam said:
For me, there is absolutely no difference in what form the carbs are eaten - starches are digested to form sugars, and my BG rises.
Click to expand...
Reading one of the links on this thread (although I’m not a chemist) I think the penny dropped as to the difference between sugars and starchy carbs. Sugars tend to be soluble in water while starchy carbs need some work before reaching the blood.
 
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