Hi, can anyone tell me please if date syrup and Jerusalem artichoke syrup can be used by T2 diabetics.
I’ve seen a recipe using it that I would have like to try?
Many thanks.
Hi and welcome to the forums. It's really difficult to answer your question, because the only accurate answer would be "it depends". I'm assuming you're T2, BTW, and I'm answering this in the context of low-carb eating.
Firstly it depends on what's actually in the syrups and how much of them you're going to use - that means really how much sugar/carbohydrate they contain: second, it depends on how your system responds to consuming whatever is in the syrups; and third, what the syrups represent in the context of the rest of your food intake.
The best strategy I've found is to try whatever it is and test your BGs before eating and two hours after. I found it helpful to isolate the thing I was concerned about so I could be faitrly sure it was "item X" and not items A, B, and C that were active. Testing blood before and after is really the only way to find out what particular foods do to you. It really doesn't matter for your diet what they do to anyone else.
I find that I can have some quite high carb/sugar content food (eg chilli sauce) if I only am using a small quantity (<10g) but that medium carb percentage-wise foods add up if I eat them in a big amount.
