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Type 2 Canderel and sweetener

You will get different responses on this. It is a contentious issue. Lots of people will say that they are bad for everyone, because they are synthetic chemicals and, depending on the type, there's anecdotal evidence that they may cause health issues.
Some people also believe that it may fool the body into believing that it has had sugar, and prompt a blood sugar rise.
Stevia is a more natural option, although I don't personally like the bitter after taste.

I use hermesetas (aspartame) for coffee - I only have one per cup, and only drink one or two coffees a day. In cooking, if I must use a sweetener, I use Splenda granulated (maltodextrin). For me personally, I have never noticed a blood sugar rise, and I haven't had any health issues.
I'm a child of the 80's, therefore, I was brought up consuming sweeteners - my Mom and Nan were proper anti-sugar.
 
James1968 said:
Are they bad for T2?
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Hubby uses Splenda or the Tesco cheaper alternative as they contain sucralose which is supposed to be diabetic friendly. It's best to do without anything really-if you can cope with the taste !
 
luceeloo said:
You will get different responses on this. It is a contentious issue. Lots of people will say that they are bad for everyone, because they are synthetic chemicals and, depending on the type, there's anecdotal evidence that they may cause health issues.
Some people also believe that it may fool the body into believing that it has had sugar, and prompt a blood sugar rise.
Stevia is a more natural option, although I don't personally like the bitter after taste.

I use hermesetas (aspartame) for coffee - I only have one per cup, and only drink one or two coffees a day. In cooking, if I must use a sweetener, I use Splenda granulated (maltodextrin). For me personally, I have never noticed a blood sugar rise, and I haven't had any health issues.
I'm a child of the 80's, therefore, I was brought up consuming sweeteners - my Mom and Nan were proper anti-sugar.
Click to expand...
Actually the effect of taking an artificial is that it is thought to trigger the insulin response but without the carbs. Current thinking on T2D is that it is an excess of insulin in the blood that is a cause of Insulin Resistance, so falsely triggering an insulin rush is bad news for a T2D.

Not such a problem if the sweetner accompanies a carby meal so the insulin has something to do, but a cuppa or diet fizzy on its own is what some decry.
 
Sam50 said:
Hubby uses Splenda or the Tesco cheaper alternatives as they contain sucralose which is supposed to be diabetic friendly. It's best to do without anything really-if you can cope with the taste !
Click to expand...
Diabetes wise my body seems fine with Splenda but I do have wider concerns about it so limit my use of it ( used to use it as my default sweetener of choice)
Sucralose is the main sweetening agent in Splenda and it is apparently made by replacing some of the Oxygen molecules in sugar with chlorine, the maltodextrin is a bulking agaent that also adds some sweetness.
Nowadays I mainly use erythritol or Xylitol when I need a granulated sweetening agant and either stevia drops or sweetener tablets which are more expensive than Truvia etc do not have the bitter aftertaste I find with Truvia. Initially they are quite expensive, but I find I only need 1 drop / tablet per mug
https://www.amazon.co.uk/Stevia-Tab...id=1502275867&sr=8-3&keywords=pink+sun+stevia
https://www.amazon.co.uk/Nutri-Nick...qid=1502276273&sr=8-30&keywords=liquid+stevia
https://www.amazon.co.uk/PINK-SUN-E...TF8&qid=1502276401&sr=8-5&keywords=erythritol
 
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Oldvatr said:
Actually the effect of taking an artificial is that it is thought to trigger the insulin response but without the carbs. Current thinking on T2D is that it is an excess of insulin in the blood that is a cause of Insulin Resistance, so falsely triggering an insulin rush is bad news for a T2D.

Not such a problem if the sweetner accompanies a carby meal so the insulin has something to do, but a cuppa or diet fizzy on its own is what some decry.
Click to expand...

Sorry, my explanation was not particularly scientific. But, yes, that's what I've read too.
I'm lucky to have never had an adverse blood sugar reaction to my coffee in the morning... which I'm glad, because it's the only real luxury I indulge in. I can drink it without sweetener, but I get zero enjoyment from it.
 
I've never had a problem til yesterday. I think I used too much. It felt like food poisoning. Lasted most of today. Sickness and diarrhea.
So no metformin for 48hrs,... so needed more insulin. Will need extra tomorrow too. :(
 
I started using sweeteners in my tea and coffee back in the 1980s and have continued ever since. I am still alive. ;)
I don't cook with sweeteners at all though, but I do have 1 coffee and 4 mugs of tea a day, each with 2 Sweetex in (saccharine). I haven't noticed any problems.
 
There is now a growing body of observational/anecdotal evidence that sweeteners can cause irritation to the gut wall and damage to the gut biome. Sufferers of IBS may want to stop sweeteners to see if symptoms subside.
 
i tried Canderel, but i hated the taste. i sometimes put a little cinnamon in my coffee. I've tried Goldsweet (aspartame based) and found that okay, but i only use a little. in spite of it claiming that 1 teaspoon of Goldsweet is equal to 1 teaspoon of sugar, I find it considerably sweeter, so use less. I've not noticed it have any ill effect on my IBS.
 
Guzzler said:
There is now a growing body of observational/anecdotal evidence that sweeteners can cause irritation to the gut wall and damage to the gut biome. Sufferers of IBS may want to stop sweeteners to see if symptoms subside.
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I have GERD and I think is irritated and yesterday, for sure.
Symptom free this morning but acid reflux was horrendeous yesterday from too much sweetner in on portion.
A little here and there seems to be totally symptom free thou.
Like anything. Needs using in the correct way?
 
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