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What do u guys think about diabetic chocolate?

Since 2016 the 'suitable for diabetics' labelling used in the UK has been removed, and food is no longer permitted to be labelled as such.
https://www.diabetes.org.uk/about_us/news/suitable-for-diabetics-food-labels-outlawed-from-today

So, here in the UK at least, we shouldn't have any confusing labels on the shelves.

OF course canny marketing can always use similar words and spellings to imply things, but I guess this is where we need to be canny customers

I just try and avoid processed foods for the most part, and when I do eat processed, I scrutinise the label.

Incidently, DIY, delicious nutella-type spreads are surprisingly easy to make, and they can be low carb, too.
https://www.sugarfreemom.com/recipes/sugar-free-homemade-nutella-dairy-free-low-carb/
 
steveis36 said:
The weird thing is chocolate in small doses dosent spike my bloods as much compared to 15-20g of porridge
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This could probably be explained as dark chocolate is high in fat, mono-unsaturated fat. not just sugar. That's why it's best to go for the good stuff 80% coco or higher.
 
I got a version that has 6.6 g/100g sugar and with 44g/100g but 36g of these 44 are maltitol. Maltitol is a polyol which doesn’t affect your blood sugar levels but to much of it will make you fart or run for the toilet. The taste is close to Nutella but as far as I know it is only sold in Sweden.
 
Frank's Diabetic Ice Cream is still on sale (I was given some by a well-meaning friend!) - how do they get away with it? Especially as it says this *Made using fructose which has a low glycaemic index and can be used as an alternative sweetener by diabetics contains mono-saccharides 6g and di-saccharides 5.4g The list of ingredients is enough to put me off - I'd much rather have a small portion of a really good traditional ice cream.
 

That article I linked to in my last post suggested that if customers see foods labelled as 'suitable for diabetics' after the end of 2016, they should report it.

Good luck with that! Trading Standards, I assume, but am not sure...
 
Brunneria said:
That article I linked to in my last post suggested that if customers see foods labelled as 'suitable for diabetics' after the end of 2016, they should report it.

Good luck with that! Trading Standards, I assume, but am not sure...
Click to expand...
Maybe it should be labelled as "Franks Will Make You Type 2 Diabetic Ice Cream"
Who'd a thought that ice cream could get diabetes...
 
Ewwwww!!!!! Diabetic chocolate tastes just like cardboard, I think cardboard tastes better
 
I wouldn't consume anything which says Diabetic on it.
 
I would rather have a regular chocolate bar, at least I know what I'm eating and can give insulin accordingly if I really fancy it..
 
steveis36 said:
Thanks
The weird thing is chocolate in small doses dosent spike my bloods as much compared to 15-20g of porridge (carbs)
Click to expand...

I suspect it's relative, depending on how small the chocolate was, it's carb content. Lidl's 81% one square of has 3.0 g of carbs. which is fine for me when I want to have some chocolate with a black coffee.
porridge is going to be 60% carbs... and if you add something to make it go further....
 

Last week, on holiday, I had a small square of Belgian milk chocolate on two separate days. Neither time did it do anything whatsoever to my levels - I was wearing a Libre so I know this for sure.
 
Bluetit1802 said:
Last week, on holiday, I had a small square of Belgian milk chocolate on two separate days. Neither time did it do anything whatsoever to my levels - I was wearing a Libre so I know this for sure.
Click to expand...
Holiday, Belgium, chocolate, no BG responses.... all sounds pretty good to me.
I really is going to have to get one of these Libre things....
 
This thread reminded me of something I'd been meaning to share. (Sincere apologies to @steveis36 for hijacking)

Whilst in the Philippines earlier this year, I happened to see this stuff in a few supermarkets being marketed quite aggressively as Nutrition Powder forDiabetics.




 
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