Chocolates For Diabetics Where To Buy It

Use Of Dark Chocolate For Diabetic Patients: A Review Of The Literature And Current Evidence

Go to: 2. Positive effects 2.1. Dark chocolate and pre-clinical studies Flavanoids in the cocoa plant may ameliorate insulin resistance by improving endothelial function, altering glucose metabolism, and reducing oxidative stress [2–5]. Oxidative stress has been proposed as the main culprit for insulin resistance [10]. This hypothesis is supported by the observation that many anti-diabetic drugs demonstrate antioxidant effects. This effect may be direct – as in the case of calcium channel blockers (CCBs), angiotensin-converting enzyme (ACE) inhibitors, and statins – or indirect – as in glinides and acarbose, which prevent oxidative stress caused by postprandial hyperglycemia [10]. If this hypothesis is proved correct, the demonstrated antioxidant activity of dark chocolate could theoretically also protect against insulin resistance [11]. However, there is presently stronger evidence for an insulin-sensitizing effect mediated by altered glucose metabolism and changes in endothelial function [11]. Many polyphenols, including epicatechin and catechin, have been found to alter glucose metabolism in in vitro laboratory studies [12]. Similarly to acarbose, the epicatechin and catechin in dark chocolate inhibit alpha-glucosidase activity [13]. These compounds have also been shown to inhibit absorption of glucose from the intestine [13]. In in vivo studies, diabetic rat models confirmed the insulin-sensitizing effect of dark chocolate. In two such studies, epicatechin increased insulin secretion and regenerated pancreatic β-cells [13–15]. Similarly, supplementation of diabetic rats with cocoa extract for four weeks was dose-dependently associated with reduced serum glucose, post-prandial hyperglycemia, atherogenic lipid levels, insulin resistance, and 8-isoprostane, Continue reading >>

Diabetes And Dark Chocolate

Share: Mouthwatering dark chocolate; could it be true that there are health benefits to eating it? Should someone with diabetes avoid the sheer pleasure of dark chocolate? Are there any precautions to take? What is the real story surrounding dark chocolate and diabetes? Last but not least DiabetesCare.net has a list of 5 recipes that include dark chocolate for your utter enjoyment. The health benefits of eating chocolate: Research scientists are studying good bacteria found in the digestive tract of people that normally eat cocoa. Preliminary findings are pointing in the direction that this bacteria is helping to ferment antioxidants and fiber found in cocoa. These bacteria are thought to help create compounds that are anti-inflammatory and help with our cardiovascular health. In one study of healthy individuals, it was found that by eating a small square (8 grams) of dark chocolate (70% cocoa chocolate) every day for a months’ time an improvement in vascular function over their own baseline as well as the control group was shown. This small amount can potentially help to decrease the risk of heart disease. The research was done on pure, unsweetened cocoa powder and it is advised that even the darkest chocolate must be consumed in moderation to avoid excess calories and weight gain. At this time scientists can not recommend an ideal amount of cocoa powder to eat. (1) For people with type 2 diabetes, daily dark chocolate consumption of 20 grams per day (that was rich with polyphenols) helped increase the sensitivity to insulin. This is important for blood glucose control. Increasing insulin sensitivity may also help delay the onset of type 2 diabetes in people with pre-diabetes. (1) A review of literature in 2012 found that eating dark chocolate every day reduced blood Continue reading >>

The Case For Real Chocolate

Halloween is on its way, and of course, we PWDs are bracing ourselves for all that candy — in your face. It ain't easy to resist, even if you're not normally tempted, because suddenly there are the bowls-full of the stuff at home and work, at the mall and at the dentist's office. Yipes! I noticed some chatter about how it might be good to swear off candy altogether, or to stick to the sugar free stuff. Somehow I felt an obligation to re-broadcast the warning that many "sugar free" candies have two problems: 1) they are engineered to be malabsorbed by your body. So your stomach gets upset by all those chemicals it can't break down 2) they often contain as many, or nearly as many, grams of carbohydrate as other sweets. This means they still make your blood sugar spike. Actually, my doctor says it's better to eat a small amount of real chocolate than to indulge in the stuff with the big "sugar-free, diabetic-friendly" marketing labels. Because in the latter case, you really don't know what you're eating. Out of this discussion and my ensuing research came some interesting tidbits from around the web: * "Just in case you were not aware: Do you know how Splenda/Sucralose was discovered. Its scary, but it was discovered by accident when they were developing an insecticide." Yech! * Indeed, according to this exposé: "Almost every artificial sweetener has been a by-product of chemical experiments where the person doing the experiments accidentally tasted the chemical they were working with and noticed it was sweet. These sweeteners are the byproduct of chemical experiments and are not a food. These sweeteners are new chemicals and our bodies are confused about what to do with them." * "I don't eat any artificial sweeteners and check everything for them. They are even in toot Continue reading >>

Chocolate

Chocolate was considered a health food until early last century, with a range of potential benefits. It was used thousands of years ago by the ancient Mayans and Aztecs, then by Europeans between the 16th and 19th centuries, as an ingredient in cures for many illnesses, including fevers, liver disease, kidney disorders, dysentery, constipation, and to foster needed weight gain. Perhaps underlying its current role on Valentine’s Day, the original chocolate drink was used by the Aztecs as an aphrodisiac and some European doctors in the 1700 and 1800s said chocolate made people amiable and “incited consumers to... lovemaking”. There is increasing scientific evidence that a little bit of chocolate each day may do you good. But as you may already know, when it comes to your health, all chocolates were not created equal. Nutritional properties It is relatively simple to compare your favourite kind of chocolate by looking at the Nutrition Information Panel found on nearly all foods. The below list shows the nutrient composition of the more common varieties in a 25 g serve, which is equivalent to half of one row of a large block (350g) of chocolate, or half a small bar. All chocolates are relatively high in energy (kilojoules), mainly because of their fat content. Most are also a good source of carbohydrates, primarily because added sugars help mask chocolate’s naturally bitter flavour. The exception is the new stevia-based chocolate bars that use polydextrose instead of carbohydrate to provide texture and bulk. Chocolate bar, milk, with nuts: Energy (544kJ), Fat (7.4g), Saturated fat (3.6g), Carbohydrate (13.3g), Sugars (11.2g), Fibre (1.2g) Chocolate bar, milk: Energy (539kJ), Fat (6.9g), Saturated fat (4.2g), Carbohydrate (15.5g), Sugars (13.9g), Fibre (0.2g) Chocola Continue reading >>

Can Diabetics Eat Chocolate?

If you have diabetes, you can eat anything -- although possibly not in the quantities you'd like. That includes chocolate. Some types of chocolate, such as dark chocolate, might even have health benefits, in moderation. Portion control is the key to enjoying foods like chocolate if you have diabetes, the American Diabetes Association reports. Dark chocolate is rich in polyphenols, plant substances that act as antioxidants and that might also help prevent heart disease and lower blood glucose levels. Types of Chocolate All chocolate is not created equal in terms of health benefits. When it comes to foods high in simple sugars, less is better if you have diabetes. Dark chocolate contains more cocoa and less sugar than milk chocolate, so you can eat a little more of it if you're controlling your calories or sugar intake. With dark chocolate, the higher the cocoa percentage, the better it is for you. Look for dark chocolate with at least 70 percent cocoa, registered dietitian Mitzi Dulan recommends. White chocolate contains no cocoa and is higher in calories and saturated fat than dark or milk chocolate. Potential Benefits According to a study that appeared in the January, 2015 issue of ARYA Atherosclerosis, high-cocoa polyphenol-rich chocolate lowers blood pressure and insulin resistance in patients with diabetes and high blood pressure. Insulin resistance restricts the uptake of glucose into cells, which causes blood glucose levels to rise. People who ate white chocolate did not experience a decrease in blood pressure or insulin resistance. In a British study published in the November 2010 issue of Diabetic Medicine, diabetics who consumed chocolate high in cocoa for 16 weeks experienced a decrease in total cholesterol and an increase in high-density lipoprotein, the so-c Continue reading >>

Boots Diabetic Chocolate

Diabetes Forum The Global Diabetes Community Find support, ask questions and share your experiences. Join the community Wife bought me a bar of this,I know we are told to avoid "diabetic" food products but she loves me etc.so I ate some earlier now it did warn of possible laxitive effect but the flatulance produced I could of flown a kite,very embarising be warned Lethal stuff!!Should have a government health warning on it!! :lol: :lol: I noticed that Boots had started selling "Diabetic Chocolate" they used to sell quite a range of stuff when I was a kid. My grandparents and well meaning relatives used to buy loads of stuff for me and my brother (we were both diagnosed type 1 back in the 70s). Everyone used to think (including us at the time) that because it was labelled "diabetic", we could eat it freely. This wasn't (and of course still isn't) the case. Boots stopped selling the products for quite a few years. I was very disappointed to see they had started selling it again :x . Of course I realise that this is my personal opinion and some people may not share that opinion, I just worry about those who may be misled, especially young or people inexperienced with diabetes (as we were 30 years ago). Wow i feel bad that diabetics get the short straw when it comes to the sweet stuff i.e. chocolate but i come here with good news i have found a chocolate that diabetics can eat and can be very good for you in so many ways i would not say this if it was not true here is more info below. Xoai products are produced with cacao that is unfermented, sun-dried, non-roasted, non-alkalized, non-lecithinized, and cold-pressed. Because these processes are closely monitored, Xoai delivers the optimum amount of the antioxidants naturally found in Xoai products are the perfect delivery s Continue reading >>

Dark Chocolate & Diabetes

Dark chocolate is different from milk chocolate. It isn't just the color or the taste. Dark chocolate is chemically different from milk chocolate, because it doesn't contain milk solids and usually doesn't have a high percentage of sugar. Because of the low sugar content, dark chocolate doesn't spike blood sugar the way other sweets and candies do, making it an acceptable as an occasional sweet for the diabetic. Video of the Day Diabetes is a chronic disease that is marked by high levels of sugar in the bloodstream, according to the National Center for Biotechnology Information. Insulin, a hormone secreted by the pancreas, is used to usher glucose from the bloodstream into the cells to be burned for energy. When you have diabetes your body produces too little insulin or none at all or doesn't use it correctly. This increases the amount of sugar or glucose in the bloodstream, which can lead to hypertension, stroke, heart attack, loss of eyesight, kidney damage and peripheral vascular disease. The good news for chocolate fans is that dark chocolate has been linked to improved insulin sensitivity and reduced resistance. A study published in 2005 in the "American Journal of Clinical Nutrition" found that dark chocolate improved insulin sensitivity in healthy study participants. The authors recommended larger studies to confirm this finding. The improvement in insulin sensitivity may help prevent the onset of diabetes, but you must also eat dark chocolate that has not undergone processing that removes the flavanoids or overeat dark chocolate, which can increase your caloric intake and lead to weight gain. Scientists presented a review of 21 studies at the conference of the American Heart Association in 2011. They linked improved health of blood vessels and levels of good cho Continue reading >>

Why Diabetics Should Eat Dark Chocolate

Everyone loves chocolate and it’s not hard to understand why. It’s delicious and it makes you feel good. There’s not much about chocolate not to love. Unfortunately, many chocolates are also filled with sugar and additives. They make that delicious chocolate unhealthy and even dangerous for diabetics. When you go with a good dark chocolate though, it can do your body and your diabetes a world of good. Here are five great things about dark chocolate: It’s Nutrient Rich Dark chocolate is super nutritious. It’s especially hearty when it comes to antioxidants. Dark chocolate is filled with flavonoids polyphenol antioxidants and catechins. These nutrients work to beat inflammation and fight against illnesses. Dark chocolate is also filled with fiber. Fiber is used by the body to aid digestion and keep your heart healthy. Dark chocolate is also rich in minerals such as copper, iron, magnesium, manganese, phosphorus, potassium, selenium and zinc. Dark chocolate may have fats but they are healthy fats such as monosaturated fat and healthier natural saturated fats. Healthy fats like these keep your body running smoothly. It Can Keep Your Heart Healthy A study done in 2004 about the heart and dark chocolate found out a few interesting things. The study was done by the Journal of American College of Nutrition and discovered that dark chocolate created from cacao is rich in flavonoids. The antioxidant properties, along with the inhibition of platelet activity, and the activation of endothelial nitric oxide synthase are all effects that protect your cardiovascular system and dark chocolate is responsible for them all. It really looks like eating some dark chocolate can do wonders for your heart. Which is funny considering what milk chocolate can do to it. It Can Lower Bloo Continue reading >>

Chocolate And Diabetes

Easter is a time for family, friends, new beginnings and, of course, chocolate… If you – or a child in the family – has diabetes, you might be wondering if it’s OK to eat chocolate and other sweet treats. How could eating chocolate affect your diabetes? Is ‘diabetic’ chocolate a good choice? We’re here to answer all your chocolate questions, plus there are eight top tips on how to eat chocolate in moderation and and some chocolate recipes. Can you eat chocolate if you have diabetes? When you have diabetes it’s important to eat a healthy, balanced diet and only include sugary, high-fat foods occasionally as a treat. That said, Easter only comes once a year, so don’t worry about the odd one or two indulgences as these will not affect your long-term blood diabetes management. It’s a myth that you can’t eat chocolate if you have diabetes, just eat it in moderation, rather than using it to satisfy hunger, and don’t eat a lot in one go as it affects your blood sugar levels. Should I buy ‘diabetic’ chocolate? In a word, no! Here’s why: Chocolate labelled ‘diabetic’contains a type of sweetener, such as fructose or sorbitol, which can affect blood sugar levels. It also tends to contain just as much fat as ordinary chocolate – and is often high in the really bad type of fats – saturated and trans fat. It usually has as many calories, if not more, than normal chocolate. It can a laxative effect and make you need the loo more often. It is also more expensive. Children and chocolate Easter is a fun time for children. There are Easter eggs to be eaten and Easter egg hunts they’ll want to be part of, so it’s important that they don’t feel that their diabetes excludes them from any of this. They’ll also want to enjoy a chocolate treat like Continue reading >>

The Dieter’s (and Diabetic Person's) Guide To Buying Chocolate

How can you get your daily chocolate fix -- and eat less sugar or calories, too? That's a million-dollar question that several companies are banking on people asking. Over the past few years, the sugar-free and portion-controlled chocolate market has exploded. There are all sorts of sugar-free versions of favorite chocolate bars. And you can now buy individually wrapped chocolate bars or sticks in 60- to 100-calorie portions, along with the ever-popular kisses. To help you decide among all the options out there, we taste-tested a number of sugar-free chocolate products (and some portion-controlled ones, too). But first, let's talk about how having a little chocolate every day could actually be good for you. Can Chocolate Really Be Good For You? Yes, it's true -- chocolate does appear to have some health benefits. Though more research needs to be done, studies have indicated that cocoa and darker types of chocolate may help reduce the risk of cardiovascular disease, decrease blood pressure, and relax blood vessels. Many of the health benefits of chocolate seem to stem from the antioxidant flavanols (a type of flavonoid), which are also found in other plant foods including tea, grapes, grapefruit, and wine. The cocoa bean happens to be extraordinarily rich in them. The flavanol content of chocolate depends on the flavanol content of the cacao plant used, and the way the cocoa was turned into chocolate. But here are three general rules of thumb: Cocoa powder and baking chocolate contain more flavonoids than dark chocolate. Dark chocolate has more flavonoids than milk chocolate. White chocolate has none. Of course, there's a catch to all this -- you don't want to cancel out all these potential health benefits of dark chocolate and cocoa by eating too many calories or too mu Continue reading >>

Low Carb Chocolate: 8 Best Dark Chocolate Bars And Brands

If you dont love chocolate , then youre definitely in the minority. A food popular since the ancient days of Mexico, it remains a societal treasure to this day. However, not all chocolate is made the same, and the dark variety is where the health benefits lie. This low carb chocolate guide will show some of the healthiest dark chocolate bars that you can currently buy. For the most part, dark chocolate is healthy because it restricts the amount of sugar and contains much larger amounts of cacao. While not everybody knows this, cacao is one of the most polyphenol-rich foods in the world ( 1 ). It contains a large number of polyphenols which contribute to fighting oxidative stress and disease in the body. These polyphenols have been linked to decreased inflammation, reduced cancer risk, and protection against cardiovascular risk ( 2 , 3, 4 , 5 , 6 ). The fact that some bars are virtually sugar-free chocolate also plays a part in the health benefits. Sugar is one of the most damaging food products in the human diet, and a wealth of studies show the detrimental role it plays in declining health. Notably, increasing sugar intake raises the risk of cancer, cardiovascular disease, diabetes, dementia, and almost all chronic illnesses ( 7 , 8 , 9 , 10 , 11 ). Overall, low carb chocolate has the best of both worlds due tomore health-protective compounds and a whole lot less sugar. For more on the health benefits of dark chocolate, see this article . Key Point:Dark chocolate is healthy because it maximizes the cocoa content and also minimizes the sugar. Is Low Sugar Chocolate and Dark Chocolatethe Same? Just a quick note; thereis a difference between low carb chocolate and dark chocolate. While there are many dark chocolate brands, not all of them produce the same quality. In tru Continue reading >>

Good News For Chocolate Fans

"It seems like anything that tastes good isn’t good for you." This was a lament I heard more times than I can remember from patients who were bemoaning what they thought was the loss of their favorite foods. While this isn’t 100% true, it can certainly seem that way, especially for people who are newly diagnosed with diabetes or who find out they have high cholesterol or high blood pressure, for example. However, there’s good news for chocolate lovers: Chocolate can actually be good for you! But don’t rush out and load up on Hershey Kisses just yet—read on to learn how and why chocolate may actually be more friend than foe. Chocolate is made from cacao beans that are roasted and then cracked. The insides of the beans, or the “nibs,” are crushed into a paste called chocolate liquor (which contains no alcohol). Chocolate liquor can be made into cocoa powder if the fat (cocoa butter) is removed. But to make chocolate, sugar, chocolate liquor, cocoa butter, vanilla, and milk (in the case of milk chocolate) are combined. The chocolate then goes through various refining processes to give it a smooth, silky texture. Dark chocolate contains more cocoa than milk chocolate, contains no milk, and also is lower in sugar. Why is chocolate considered healthy, then? Well, it’s really the dark chocolate that carries the health benefits (sorry, all you milk chocolate lovers). You may recall from previous posts and other reading you’ve done that some foods contain phytonutrients called flavonoids, which are a type of antioxidant. Cocoa, or cacao, beans are rich in flavonoids. Researchers have been learning more and more about flavonoids in foods such as fruits, vegetables, and tea. Now they’ve added chocolate to their list. So, then, what health benefits does dark cho Continue reading >>

So Good...it's Unbelievably Sugar Free!

The secret to our incredibly good diabetic chocolate is...well, it’s a secret. No, not really, but it is simple. We use only the finest quality natural ingredients from exotic places like Africa, South America, and Belgium. There are no fillers, preservatives, or substitute oils. And an important part of our award-winning diabetic chocolate recipe is the sweetener. Maltitol is the sweetener used in Amber Lyn diabetic chocolate. It is a reduced calorie and reduced carbohydrate sweetener that has 90% the sweetness of sugar. Maltitol is a member of a family of sweeteners known as sugar alcohols or polyols. Most of the Maltitol used to sweeten other diabetic chocolate is derived from corn, but ours comes from wheat. Our observation is that wheat based Maltitol may reduce the mild laxative effect that is sometimes experienced after excessive consumption. And, it’s gluten-free. While Amber Lyn chocolate confections have proven a godsend for diabetics and others who must limit their intake of carbohydrates, it’s not just for diabetics. Our diabetic chocolate is the perfect chocolate for anyone who loves chocolate but wants a healthier lifestyle. Amber Lyn products are much more than diabetic chocolate and we guarantee you won’t be able to tell that it has had no sugar added. Continue reading >>

A Daily Dose Of Chocolate Could Reduce Heart Disease And Diabetes Risk

New research suggests that a small amount of chocolate daily may help to lower the risk of diabetes and heart disease. The study published in the British Journal of Nutrition was based on the fact that chocolate is often considered a treat and can contain a hefty dose of fat and sugar, so overconsumption is linked to health problems like dental cavities and decay and also obesity. More recent studies have suggested that a “dark chocolate habit” can offer some health benefits. Dark chocolate has cocoa, and depending on the percentage of cacao (the beanlike seeds from which cocoa, cocoa butter, and chocolate are made), can have higher levels of cocoa and its associated antioxidants. Some of those antioxidants (molecules that can neutralize free radicals circulating in our body) are flavonoids, which are associated with helping to prevent some forms of cell damage. The study Researchers looked at 1,153 subjects who participated in the Observation of Cardiovascular Risk in Luxemberg (ORISCAV-LUX) study and their consumption of chocolate. Data was collected from questionnaires that the subjects filled out. The goal of the study was to investigate whether chocolate consumption is associated with insulin resistance – a condition in which the body’s cells don’t respond well to circulating insulin. Insulin resistance is linked to prediabetes and Type 2 diabetes. They also wanted to see how chocolate consumption affected liver enzyme levels, a measure of liver function and health. Study findings The researchers found that 81.8% of the subjects consumed chocolate, with an average intake of about 24.8 grams daily. Compared with individuals who did not eat chocolate daily, those who did were found to have lower levels of insulin resistance and a better liver enzyme profile Continue reading >>

Top 5 Diabetic Chocolate Picks

Are you a chocolate lover? And more importantly are you a diabetic on the lookout for your best chocolate options? I tend to make my own chocolate (and we have quite a few recipes for that), but I know most people aren't as motivated as me and prefer to buy something prepackaged. So to save you time and energy I went on a search for some ‘healthy' diabetic chocolate brands, ones I thought stood out of the crowd. When I did my search I was looking for ones low in carbs and preferably sugar free and made with stevia (my preferred natural sweetener). So I came up with a few good contenders for you to choose from and have gathered all the info below so you can make your own comparisons. 1. Dante's Confection This brand is a very popular top seller on Amazon, and I like it because it only contains 3 ingredients! Any ‘product' that has 5 or less ingredients, with ingredients we can recognize, gets the T2DT seal of approval It's also low in carbs and is excellent value for money. Another reason this one is the chocolate of choice is because it is the lowest in total carbs as well. Ingredients: Organic Fair-Trade Cocoa, Stevia, Natural Vanilla. Nutrition – Serving size: 45 g (1 bar) Calories: 260 Fat: 24 g Carbs: 12 g Fiber: 7 g Sugars: 0 g Net carbs: 5 g Protein: 7 g Cost: $16.99 for 4 x 45 g (1.5 oz) bars and many people say that eating just half a bar is all you need to feel satisfied. Check Out Dante's Confection on Amazon Here 2. Lily's Sweets Lily's Sweets has a variety of chocolate blends to choose from, dark chocolate, dark chocolate almond, milk chocolate, milk chocolate almond and more. These are sweetened with stevia and erythritol and have lots of good reviews on Amazon. They do contain a few more ingredients but some of their flavors might be worth exploring. Continue reading >>