One of the more confusing elements of food labeling understands how much of a nutrient is contained in the unit of food you’re eating. Look on the back of your favorite premium ice cream brand. You can see the number of calories, how much fat and saturated fat is in there, the amount of cholesterol, sugar, and then all the good stuff like protein and calcium. But consider this, those numbers refer to a mere half-cup serving, yet few of us scoop a half-cup of our favorite ice cream.
The grams of total carbohydrate are the first thing to look at. If it's very high, you can almost always put that food right back on the shelf. Even if the carbohydrates are coming from a "good" (nutritious) source, too much carbohydrate at once will shoot blood glucose up. The exact amount that is "too much" for you will depend on your own body's ability to tolerate glucose, and the particular diet you are on.
Beneath the Total Carbohydrates line in this section there will be two or three other lines - fiber, sugars, and sometimes sugar alcohols. You may notice that these figures do not add up to the total. This is because starch is not listed on food labels. Therefore, any missing carbohydrate can be assumed to be starch. In processed foods, starch, which is made up of long strands of glucose, generally raises blood glucose more than sugars.
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We are always looking for ways provide diabetes information to those who need it most. Bellow you will find diabetes resources to help you answer some of the question you may have about diabetes.