For diabetics

Since the mid 19 century the chance for the development of diabetes has almost doubled due to the significant increase in sugar consumption and decrease in fiber content food in our diet.

1. About diabetes in a nut shell

Diabetes mellitus – often referred to as diabetes – a chronic disease of metabolism or more exactly the disorder in the regulation of the blood sugar level. It is developed due to the deficiency in a hormone called insulin produced by the pancreas or to the insensibility of the organism to the insulin, or to both. If a diabetic patient consumes too much refined sugar or carbohydrate,, the amount of sugar will increase in his blood. The pancreas should respond to it by enhancing insulin production but this regulating function is absent in the organism of diabetic patients. The rise in the blood sugar level will lead to such further troubles as high cholesterol level, high blood pressure, high blood fat level and cardiac insufficiency. On the other hand, if diabetes is recognized at an early stage, the disease may be treated well, and patients may lead nearly a normal life with an appropriate and disciplined lifestyle.

Nowadays – thanks to modern sciences and inventions – we do not need to give up the pleasure provided by sweet harmony. The only important thing is to choose the right kind of sugar. What is a solution to it is BIRCH SUGAR.

2. Glichemical index:

The Glichemical index (GI) has been developed for measuring/controlling of the blood sugar level in diabetic patients. The index shows how quickly the carbohydrate content of a particular nutrient absorbs in the organism – the lower GI value a nutrient has, the less glucose is transported into the blood stream, as a result the pancreas will have to produce less insulin in order that the glucose will get to the cells. The less insulin is produced, the less fat is stored by the organism.

According to the Glichemical index foodstuffs may be ranked into three groups: the consumption of nutrients with a GI value of 0 to 55 will create a low blood sugar level, those with a value of 56 to 69 produce medium level and the nutrients with a value of 70 to 100 will induce high blood sugar level. Just for comparison; the Glichemical index of traditional white and brown sugars ranges between 68 and 100, i.e. the possible highest whilst the index of birch sugar is 7.

A number of clinical experiments have shown that birch sugar is processed by the organism extremely slowly and in a partial quantity. Birch sugar does not cause a sudden change in the blood sugar level, it induces neither its rise nor its fall; it rather stabilizes it, i.e. birch sugar keeps the blood sugar at a low level. Diabetics – using birch sugar – may consume sweet foodstuffs without any rise in their blood sugar level. No insulin is needed for the digestion of birch sugar.

According to a study published on July 21, 1981, as an experiment, 14 participants using insulin were served breakfast sweetened with either 30 grams of birch sugar or 30 grams of grape sugar while the responds of their organism were being controlled. The difference was striking. The blood sugar level and the increase in the need for insulin in the participants consuming grape sugar were measurable immediately. The consumption of birch sugar in a quantity of 30 grams did not cause any immediate side effect. The further measurements after 1 hour and 2 hours confirmed that the digestion of birch sugar and its effect on the blood sugar level equal in value to those of starch, which shows that its consumption is absolutely safe for diabetics.

3. Consumtion of birch sugar by diabetics

According to the unified international food safety and hygiene standard the foodstuffs made with birch sugar may also be labeled officially with the distinctive notice “suitable for diabetics”.

In case of diabetes it is significant how much carbohydrate a particular product contains. The birch sugar is absorbed in a ratio of 25% directly as carbohydrate but during the whole digestion cycle 13 to 25% of birch sugar takes part indirectly in the digestion of carbohydrates affecting the carbohydrate / energy management of the organism. In case of diabetics, irrespective of the stage of the disease, carbohydrate with a ratio of 50% should be counted in, i.e. 100 gram of birch sugar corresponds to 50 grams of carbohydrate.

We advise the patients seeking the therapy for diabetes to see their doctors to ask for information about the benefits and physiological effects of birch sugar. Many diabetics feel unease about the question why they should give up their favorite foods and drinks.

A diet which contains little refined carbohydrate (for instance white flour and pasta, bakery, etc. made from it) combined with birch sugar will provide a stable insulin level in the long run and reduce the necessity of insulin injections.

Consumption of birch sugar in case of mother-to-be diabetics.