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Chocolate

Suzzey

Suzzey

Member
Messages
5
Since becoming diabetic in October I have stayed away from chocolate and sweets. I am need chocolate!!! Can someone give me some advice on which chocolate to choose. I have read that 90% is ok. Many thanks.
 
As long as you put the correct insulin in it's never been a problem for me. However as strange as it sounds don't use chocolate for hypo treatment because it is fatty it won't bring your levels up very well. :)


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Get a good quality chocolate, 75% cocoa or more and enjoy in moderation.
Mo
 
Suzzey said:
Since becoming diabetic in October I have stayed away from chocolate and sweets. I am need chocolate!!! Can someone give me some advice on which chocolate to choose. I have read that 90% is ok. Many thanks.
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75% is ok and tastes more like chocolate! Just 2 squares is about right and shouldn't cause too much of a spike. I'm eating some 85% right now, lol... slightly bitter but still tastes like chocolate. I did track down some 98% which bore no resemblance to chocolate as we know it :)
 
You get used to what you eat. I started on the 70% many years ago, graduated through the 85% to the 90+ and now quite happily tuck into 100% cocoa.

You only need the smallest amount to get the flavour hit, and now anything less than 85% seems horribly sweet.

Although I am still partial to the occasional snickers when on the bike.
 
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