EFFECTS OF LOW CARB CHOCOLATE ON BLOOD GLUCOSE FOR TYPE 1 AND TYPE 2 DIABETICS
 
The aim was to see what effect Ross Choc's had on blood glucose. A total of 59 diabetic patients participated in the study. 

Of the 59 participants, we had 47 patients with type 2 diabetes and 12 patients with type 1 diabetes. Our goal was to evaluate the taste and determine the increase in glucose from eating a low carbohydrate chocolate bar.

Chocolate and cocoa powder are derived from beans that contain hefty quantities of natural antioxidants called flavonoids. In recent years, research has correlated consumption of foods rich in these compounds with a reduced risk of cardiovascular disease. But for people with diabetes it poses another problem, it also has sugars and carbohydrates that can have negative effects. Ross chocolates has manufactured chocolate bars without the use of sugars and are made with imported Belgian cocoa butter and produced in Canada. They use "Maltitol, which is a member of a family of bulk sweeteners known as polyols or sugar alcohols. It has a pleasant sweet taste--remarkably similar to sucrose. Maltitol is about 90% as sweet as sugar, non-cariogenic, and significantly reduced in calories.

Useful in the Diets of People with Diabetes -- Control of blood glucose, lipids and weight are the three major goals of diabetes management today. Maltitol is slowly absorbed. Therefore, when maltitol is used, the rise in blood glucose and the insulin response associated with the ingestion of glucose is significantly reduced. The reduced caloric value of maltitol (2.1 calories per gram versus 4.0 for sugar) is consistent with the objective of weight control. Products sweetened with maltitol in place of sugar may be useful in providing a wider variety of reduced-calorie and sugar-free choices to people with diabetes.

ABOUT MALTITOL (According to the Calorie Control Council) Maltitol is a reduced calorie bulk sweetener with sugar-like taste and sweetness. Its stability, high sweetness, and structure make it suitable for a variety of reduced-calorie, reduced-fat and sugar-free foods. Maltitol is a member of a family of bulk sweeteners known as polyols or sugar alcohols. It has a pleasant sweet taste--remarkably similar to sucrose. Maltitol is about 90% as sweet as sugar, non-cariogenic, and significantly reduced in calories. Maltitol, a polyol, is made by the hydrogenation of maltose which is obtained from starch. Maltitol’s high sweetness allows it to be used without other sweeteners. Although maltitol is often used to replace sugars in the manufacture of sugar-free foods, it may also be used to replace fat as it gives a creamy texture to food.

• Bulk sweetener with a clean sweet taste similar to sucrose in intensity
• Reduced-calorie sweetener with only 2.1 calories per gram
• Useful in formulating a variety of low-calorie, low-fat and sugar-free foods
• Especially useful in the manufacture of sucrose-free chocolate
• May be useful for people with diabetes because it does not raise blood glucose or insulin levels
• Does not promote tooth decay