Funnygirl121
Member
- Messages
- 6
Hello all, just a quick question is Cadbury High Lights chocolate drink ok to have every now and then. It seems low carb and low calorie but wanted to check. Thanks all.
-
Guest - w'd love to know what you think about the forum! Take the 2025 Survey »
Cadbury high lights
- Thread starter Funnygirl121
- Start Date
It is 37% carbohydrate so for me that would be a huge no no.
As an alternative this stuff is 11% carb obviously milk and sweetener if you want could add to that but....
As an alternative this stuff is 11% carb obviously milk and sweetener if you want could add to that but....
Attachments
Taking what @bulkbiker says, yes it is over 35% carbs, however it is a very lightweight powder, and a 200ml drink made as instructed it works out as 3.9g carbs. It is in liquid form so will be absorbed more quickly. The best way to see if it spikes you or not is to test before and after.
Funnygirl121
Member
- Messages
- 6
Thank you. I was going on the 200ml per serving in terms of carbs. Thanks for the tip.
D
Deleted member 475901
Guest
I have straight cocoa instead, mixed with cream then hot water. Less processed, fewer nasties?
- Messages
- 6,017
- Type of diabetes
- Type 2
- Treatment type
- Diet only
I have it very occasionally for a treat, usually on a very low carb day when I’ve had less than 10g carb all day, it doesn’t raise my blood sugars adversely, I add a splash of double cream which may slow down the absorption. I also use Hotel Chocolat 100% hot chocolate sachets but only half of a sachet in an espresso cup made with cream not milk, it’s very rich and I can’t drink a whole one. Also it’s a lot more expensive!
Resurgam
Master
- Messages
- 10,137
- Type of diabetes
- Treatment type
- Diet only
When made up as instructed, it is low carb enough even for me - my sister made some for me, using tablespoons of powder and I almost choked - apparently she likes it stronger. I haven't been able to face it since then....
It's only 3.9 grams of carbs a mug.
(mod edit to remove quote of deleted post)
(mod edit to remove quote of deleted post)
Last edited by a moderator:
Which doesn't make a difference from a diabetes point of view, it's the same for all, diabetic or non diabetic.
I’d argue equally bad for both and while the odd one may not spike blood glucose, regular consumption of ultra processed ‘foods’ - and I’d class this as one - are more than a little implicated in metabolic unhealth, including type 2 diabetes.
So for me the question ‘is it ok’ goes beyond immediate impact on blood sugars.
Ultra-processed Foods and Cardiometabolic Health Outcomes: from Evidence to Practice - PubMed
A growing body of evidence conducted in a variety of study populations supports an association between ultra-processed food intake and increased risk of metabolic syndrome, hypertension, type 2 diabetes, overweight and obesity trajectories, and cardiovascular disease. The strongest evidence is...
pubmed.ncbi.nlm.nih.gov
Funnygirl121
Member
- Messages
- 6
I’ve decided to give it a miss!
Funnygirl121
Member
- Messages
- 6
It would have been something as a treat every now and then,as I said, so definitely not regular consumption.I’d argue equally bad for both and while the odd one may not spike blood glucose, regular consumption of ultra processed ‘foods’ - and I’d class this as one - are more than a little implicated in metabolic unhealth, including type 2 diabetes.
So for me the question ‘is it ok’ goes beyond immediate impact on blood sugars.
Ultra-processed Foods and Cardiometabolic Health Outcomes: from Evidence to Practice - PubMed
A growing body of evidence conducted in a variety of study populations supports an association between ultra-processed food intake and increased risk of metabolic syndrome, hypertension, type 2 diabetes, overweight and obesity trajectories, and cardiovascular disease. The strongest evidence is...
Resurgam
Master
- Messages
- 10,137
- Type of diabetes
- Treatment type
- Diet only
I worked for Allied Lyons in the 1970s and the E numbers are 'just' to identify things which had been used in the industry for a long time - many are natural or inert - potassium carbonate for instance.
I can't say, looking back, that there weren't some fairly yechy products - the bacon flavoured soy pieces in pancake batter comes to mind there, but processing is not an inherently bad thing - many times when the term processed is used is really implies more of the add lots of cheap ingredients such as starch and sugar mentality rather than lets create something extremely mechanically altered just because we can.
