Yes, people with diabetes can eat chocolate.
Chocolate is a preparation of roasted and ground cacao seeds, that is made in the form of a liquid, paste or in a block, which may also be used a flavoring ingredient in other foods.
In most cases, chocolate will cause blood sugar levels to rise and in light of this it’s best to limit chocolate consumption to small amounts. You avoid eating when blood sugars are already higher glucose levels.
Chocolate contains a number of beneficial nutrients, some of which called flavonoids are thought to guard against heart diseases.
Large quantities of chocolate can be disadvantage to health in other ways.
If you have large amount of chocolate is consumed, it will raise blood sugars, which increase the risk of complications, overconsumption of chocolate could lead to weight gain, which also raises the risk of heart problems.
For people with diabetes without weight problems, chocolate can be appropriate to have before exercising.
Chocolate with higher amounts of cocoa solids are best, as the sugar and fat content will often be lower as a result. High cocoa solids content, dark chocolate is usually a good pick.
Diabetes chocolate is made by replacing some or all of the sugar content with an alternative sources of sweetner, suich as the polyols ( sugar alcohols ) maltitol and sorbitol.
Polyols should not be consumed in large quantities. The effect of polyols may vary from person to person.Some people find diabetic chocolate to be beneficial compared with regular chocolate.
The word chocolate is derived from the spanish word chocolate, derving in turn from the classical Nahuatl word – The classical Nahuatl word ( also known simply as Aztec or Nahuatl ), spoken in the valley of Mexico and central Mexico as a Lingua Franca. Chocolate most commonly comes in dark, milk and white varieties.
The seeds of the cacoa tree have an intense bitter taste and must be fermented the develop the flavor. After fermentation, the beans are dried, cleaned and roasted. The shell is removed to produce cacao nibs, once the cocoa mass is liquefied by heating. It is called chocolate liquor. The liquor may also be cooled and processed into cocoa solids and cocoa butter.Much of the chocolate consumed today is in type form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils and sugar.
Although cocoa originated in the Americas, west African countries, particularly Ghana, are the leading producers of cocoa in the 21st century,accounting for some 60% of the world cocoa supply.
Excessive consumption of large quantities of any energy-rich food, such as chocolate, without a corresponding increase in activity to expend the associated calories,can cause weight gain and possibly lead to obesity.
Dark chocolate should not have more than 8g of sugar per 1 ounce(OZ) or 28g of chocolate.
People with diabetes can still eat dark chocolate is a good choice because of its heart – healthy nutrients.
Type 2 diabetes case of dark chocolate, a moderate amount may even lead to some significant health benefits, including lower blood sugar.
Square of the dark stuff are improved brain function , blood pressure, cholesterol, and heart health according to the American Diabetes Association.
The antioxidants in chocolate help the body use its insulin more efficiently to help control blood sugar.
Cocoa caked cocoa flavanols that appear to enhance certain cells ability to secrete insulin, the hormones that manages blood glucose.
With type 2 diabetes who ate dark chocolate for eight weeks saw improvements in health markers like fasting blood sugar and A1C levels.
Dark Chocolate your best bet for reaping the heart and hypoglycemic benefits.
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