Sweeteners and Diabetes

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PEDIATRIC DIABETES INFORMATION Sweeteners and Diabetes Sweeteners (like sugar, Equal®, sorbitol) are added so that foods taste sweeter. Some sweeteners have carbohydrate in them and some do not. Sweeteners that contain carbohydrate will raise blood sugar. Artificial Sweeteners Sugar Alcohols Sugars (no calories) (have calories) (have calories) • Do NOT have carbohydrate • Have carbohydrate • Have carbohydrate • Do not raise blood sugar • May raise blood • Raise blood sugar sugar Scientific Name Common Name Hydrogenated starch • Agave nectar hydrolysates: • Corn sweetener Acesulfame K Sweet One®, Sunette® • Isomalt • Corn syrup • Date sugar Aspartame Equal®, Nutrasweet®, • Lactitol NatraTaste® • Maltitol • Dextrose • Mannitol • Evaporated cane ® Saccharine Sugar-Twin , • Sorbitol juice Sweet’n’Low®, • Xylitol • Fructose Sucaryl®, Sweet 10® • Erithritol • Glucose • High fructose corn Sucralose Splenda® May cause gas, syrup Stevia/ diarrhea, and • Honey Rebaudioside Sweet Leaf®, cramping. • Invert sugar Sun Crystals®, Steviva®, • Lactose ® ® Truvia , Purevia • Malt, maltose, malt sugar, malt syrup Neotame None (used as food additive only) • Maple syrup, maple sugar • Molasses • Raw sugar • Rice syrup • Sucrose • Turbinado sugar PEDIATRIC DIABETES INFORMATION Sweeteners and Food Labels Be aware of the total carbohydrate in foods that use sweeteners. Many foods that say “sugar-free” or “no sugar added” have carbohydrates in them. These foods may contain carbohydrate in the form of starch or sugar alcohols and will raise your blood sugar. Nutrition Facts The ingredients list Serving Size 1 bar will tell you which type of sweetener is Servings Per Container 12 in the food. Amount Per Serving Ingredients: whole milk, Look at the TOTAL Calories 90 condensed skim milk, CARBOHYDRATE. water, polydextrose, Total carbohydrate Total Fat 1.5g sorbitol, cocoa, milk includes starch, Saturated Fat 1g protein, aspartame, dietary fiber, sugars, Polyunsaturated Fat 0g vanilla and sugar alcohol. Monounsaturated Fat 0.5g Cholesterol 10mg Sodium 70mg DIETARY FIBER does not Total Carbohydrate 15g raise blood sugar and can Dietary Fiber 0g be subtracted from the total carbohydrate. Sugars 4g Sugar Alcohol 4g SUGARS will raise blood Protein 4g sugar. SUGAR ALCOHOL may raise blood sugar. About half of the amount of sugar alcohol will turn to sugar in Food Label Definitions the blood. Sugar-Free Less than 0.5 grams of sugar per serving No Sugar No sugar added during food processing Added (may still have natural food sugars) Reduced Sugar content of the food has been Sugar reduced by at least 25% CH-diab(b)-13-eng-2013.

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Brewing Grains What Is Malt?
612.724.4514 [email protected] www.aperfectpint.net Brewing Grains Brewing grains are the heart and soul of beer. Next to water they make up the bulk of brewing ingredients. Brewing grains provide the sugars that yeast ferment. They are the primary source of beer color and a major contributor to beer flavor, aroma, and body. Proteins in the grains give structure to beer foam and minerals deliver many of the nutrients essential to yeast growth. By far the most common brewing grain is malted barley or barley malt, but a variety of other grains, both malted and unmalted, are also used including wheat, corn, rice, rye, and oats. What is Malt? To put it plainly, malt is cereal grain that has undergone the malting process. In the simplest terms, malting is the controlled germination and kilning of grain. Malting develops the diastatic enzymes that accomplish the conversion of starch to sugar during brewing and begins a limited process of conversion that makes the starches more accessible to the brewer. Malting also gives brewing grains their distinctive colors and flavors. Only the highest quality grain, called brewing grade, is selected for malting. Brewing grade grain is selected for, among other things, high starch content, uniform kernel size, low nitrogen content, and high diastatic power. Diastatic power is the ability of grains to break down complex starch molecules into simpler sugars for brewing. It is determined by the amount of diastatic enzymes in the grain. Barley is the most commonly malted grain, but other grains like wheat and rye are also malted.
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