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Quality chocolate for diabetics
October 20, 2003
1:42 am
chocablocka
United Kingdom
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October 16, 2003
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Hi all,

I’m fairly new to quality chocolate (after being introduced to Roccoco by a friend) and now I want to introduce it to my elderly parents.

The only problem is that my father is diabetic. Does that mean he can’t enjoy quality chocolate? I understand from the doctor that he can’t have sugar,glucose, malt/maltose, dextrose and fructose. Whilst he is allowed aspartame, I would prefer he doesn’t eat that as I hear it can be bad for people (or is that an urban myth??!!)

Will seventypercent.com do a group test of diabetic chocolates and tell me which one is the best? I’ll buy five bars of the winner if they do [:D]
Does anyone have any experience of such a situation?

October 20, 2003
2:44 am
bobvilax2000
Seville, USA
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July 26, 2003
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I don’t know much about it, but check out health stores or natural food stores. I buy normal dark chocolate at both, and I’ve seen sugarless chocolates amoung other alternatives. A simple search on yahoo will give you results. Try “diabetic chocolate” or something.

October 20, 2003
4:23 pm
ChocoBorn
Singapore
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October 19, 2003
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Hi Chocablocka!

Aspartame is metabolised in the body. 10% forms methanol and later formaldehyde, which is toxic and is known to cause blindness (if in large enough quantities). 90% will form phenylalanine and aspartate, which in phenylketonurics (2% of human population) can lead to seizures.

I think as in all substances, make sure aspartame is consumed in moderation, and your parents will be fine.

Both my parents are diabetic. If they do get the chocolate-craving, I think a few cubes of dark chocolate is fine. The sugar content is much lower compared to milk chocolate. You can do their 2hr-post meal finger prick test if you’re afraid their blood sugar will get too high.

Lastly (not related to the topic), might wanna put your parents on this anti-diabetic drug called Avandia(rosiglitazone). My mum was on insulin injection previously, but since she started Avandia, her blood sugar has been well-controlled without the insulin. The wonderful thing abt Avandia is that it can stimulate the islet cells of the pancreas to regenerate and produce more insulin!!!

January 8, 2004
9:59 am
psage
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October 25, 2003
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My favorite sugar-free chocolate is Ross Dark Delight. It’s about 62% and is sweetened with maltitol, which is fully natural. The only problem with maltitol is that if you eat too much, it causes gastric disturbances. But one Ross Dark Delight bar should be fine (especially since it contains less maltitol than just about any other such product, since it is darker chocolate).

January 9, 2004
10:40 am
lucky_dog
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January 8, 2004
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i think most sugar-free chocolate is made with malitol. although you have to read the ingredients to make sure of that because there are 1-2 brands out there that use use fructose, and still call themselves “sugar-free”.

galler, cuba venchi, cavalier, and la nouba all have a line of sugar free chcoolate available.

January 10, 2004
4:20 am
Lone Ly
Oslo, Norway
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Does anyone know if it is like the higher cocoa percentage the less bad the chocolate is for diabetics? I was surprised by Bonnat’s Puerto Cabello. It is 75%, but taste like 60s. Similarly with Michel Cluizel’s 85%. To me it was like some of the bitter 70%.

"Man cannot live by chocolate alone - but woman can." (Unknown)
January 15, 2004
11:13 pm
tom finnerty
edinburgh, United Kingdom
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I disagree with your comments on the 85 %, I think it’s very smooth(eating some now) and isn’t in any way bitter at all – it’s obvious from the taste that it’s got a higher percentage. I also like the Bonnat Puerto Cabello although I prefer the Trinite and Madagascar

January 16, 2004
1:01 pm
bobvilax2000
Seville, USA
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I agree, that the 85% is delicious. I don’t find very much bitterness but a lot of flavors instead. When compared to, say, Lindt’s 85%, Cluizel’s is as bitter as milk chocolate.

January 30, 2004
6:12 pm
Lone Ly
Oslo, Norway
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I thougth it was kind of obvious that there was a slip of the tounge (keyboard) in my message above, but as reflected in the comments; I meant that the bars mentioned (eg Michel Cluizel’s 85%) is comparable to non-bitter 70%s. Nevertheless, if my assumption is correct, the high cocoa percentage means lower sugar percentage since I have heard that vanilla and stuff (ie emulgators?) make up approx 1%.

"Man cannot live by chocolate alone - but woman can." (Unknown)
February 7, 2004
1:23 am
Martin Christy
London, United Kingdom
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I think it has to be true that a 99% sugar free bar has to be ok for diabetics, where there is no actual added sugar?

This may not be very scientific, but I also think there is a kind of ‘sugar point’ where the chocolate takes over from the sugar. I think it’s around 62%. I really notice any chocolate below that as being too sweet, and my tongue fizzes. I also feel like there is too much sugar in my blood, and I can feel my teeth eroding! Anything above this point it seems that the cocoa content takes over and the whole experience seems much better. I don’t know if this has any value for diabetics, but I wonder if anyone else has had any similar experiences. Be good to see some research into this.

Martin Christy
Editor
http://www.seventypercent.com

Martin Christy Editor www.seventypercent.com
February 26, 2004
7:10 pm
conway
Ireland
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As Fructose is a natural sugar found in fruit and diabetics can eat fruit, surely a chocolate containing it in small quantities is the best choice among the alternatives.

I would love to hear a medical view on this position.

Some artifical sweeteners can also cause diarrhoea!

March 19, 2004
5:04 am
theobroma
MIlwaukee, USA
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September 7, 2003
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Hi
I have a couple of suggestions, but maybe neither are good ones:
1. Eat chocolate with 100% cocoa. This may be a shock to the palatte, and your parents will try to get you locked up, so be careful.
2. Try Domori’s Blend No.1. This is 78% cocoa, and probably very little sugar. The flavor lasts so long on the tongue, you only need one per day to be totally in love and satisfied.
3. Look into Stevia. This is a natural herb, naturally sweet. Many times sweeter than sugar. If you get it dry/ground, it may have a bit of a green taste to it, that probably will not go well with chocolate. So, if you want to make some hot cocoa, buy unsweetened quality varietal cocoa, ie Valrhona, whatever, and add drops of stevia extract. This goes for anything you want to sweeten. I prefer the whole dry leaves, but the drops may be better for chocolate.
4. Lastly, if you like hot chocolate with stevia, you may want to write to some chocolate companies and encourage them to make a chocolate bar sweetened with stevia. Convince them there is a market.
good luck
kyle

Oh no! My Agustus!

Oh no! My Agustus!
April 6, 2004
1:48 pm
Lone Ly
Oslo, Norway
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quote:


Originally posted by theobroma

Hi
2. Try Domori’s Blend No.1. This is 78% cocoa, and probably very little sugar. The flavor lasts so long on the tongue, you only need one per day to be totally in love and satisfied.
3. Look into Stevia. This is a natural herb, naturally sweet. Many times sweeter than sugar. If you get it dry/ground, it may have a bit of a green taste to it, that probably will not go well with chocolate. So, if you want to make some hot cocoa, buy unsweetened quality varietal cocoa, ie Valrhona, whatever, and add drops of stevia extract. This goes for anything you want to sweeten. I prefer the whole dry leaves, but the drops may be better for chocolate.


2. If high cocoa percentage is some kind of insurrance itself, why not try bars with even higher cocoa percentage such as Michel Cluizel’s 85 and Pierre Marcolini’s Fleur de Cacao?

3. I have tried stevia extract in hot chocolate and I don’t recommend it. Even if we experimented with different amounts there is a particular stevia taste that simply dominated the cocoa. Maybe others will like it, but I’d rather look for something else. Note that some spices, e.g. vanilla and cinnamon make things taste sweeter.

"Man cannot live by chocolate alone - but woman can." (Unknown)
April 8, 2004
4:21 am
theobroma
MIlwaukee, USA
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Yes,
good points all around. A more general suggestion would be to try chocolate with as high a cocoa content as one can appreciate, be it 78% or 85% or whatever.
And, I’m happy to hear that someone has tried the stevia thing. I had not tried it when I suggested it, though my fear was that the flavors would clash. Are there any other quasi-healthy non-sugar sweeteners? Yes, vanilla and cinnamon and such, but these also can throw the balance of chocolate. Hmm.. This is a tricky one!
Kyle

Oh no! My Agustus!

Oh no! My Agustus!
May 11, 2004
3:05 am
Lone Ly
Oslo, Norway
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Theobroma,

As you probably know there are various artificial sweeteners available. Whether or not you’ll like it depends on your own taste. I personally learned to like some sort of sweetener in my tea, but still can’t stand others. I don’t think there are any other natural sweeteners than stevia (which is pretty much awful). Unfortunately I don’t have any good ideas. Some friends of mine with candida have made various cakes, muffins and stuff with various non-sugar sweeteners, but in my opinion all but successfully. However, it might be of interest to know that they have restrictions on too sweet fruits such as ripe pears, bananas. I know also diabetics have fruit restrictions, but maybe fruit juices is an alternative? Another recommendation in line with spices is to try out things that otherwise goes well with chocolate. From my own hot chocolate experiments, I’ve noticed that some nutty flavours (hazelnuts in particular) and herbs (especially peppermint) gives at least an idea of something sweet. Chestnuts are also sweet.
Lots of these things goes well together, examples: pear – ginger, ginger – vanilla – peppermint, hazelnuts – vanilla – cardamom. Good luck!

"Man cannot live by chocolate alone - but woman can." (Unknown)
September 20, 2004
2:37 pm
jamesfairfax
Yoirk, United Kingdom
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The best range of sugar free chocolate is available from the our Diabetic Chocolate Company at http://www.diabetic-chocolate.co.uk – I hope you enjoy using our site. We specialise in the production and retail of the finest handmade luxury sugar free chocolates suitable for diabetics – enjoy!

Kind Regards,

James
http://www.diabetic-chocolate.co.uk

Kind Regards, James www.diabetic-chocolate.co.uk
September 21, 2004
12:08 pm
jamesfairfax
Yoirk, United Kingdom
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The best range of sugar free chocolate is available from the our Diabetic Chocolate Company at http://www.diabetic-chocolate.co.uk – I hope you enjoy using our site. We specialise in the production and retail of the finest handmade luxury sugar free chocolates suitable for diabetics – enjoy!

quote:


Originally posted by chocablocka

Hi all,

I’m fairly new to quality chocolate (after being introduced to Roccoco by a friend) and now I want to introduce it to my elderly parents.

The only problem is that my father is diabetic. Does that mean he can’t enjoy quality chocolate? I understand from the doctor that he can’t have sugar,glucose, malt/maltose, dextrose and fructose. Whilst he is allowed aspartame, I would prefer he doesn’t eat that as I hear it can be bad for people (or is that an urban myth??!!)

Will seventypercent.com do a group test of diabetic chocolates and tell me which one is the best? I’ll buy five bars of the winner if they do [:D]
Does anyone have any experience of such a situation?


Kind Regards,

James
www.diabetic-chocolate.co.uk

Kind Regards, James www.diabetic-chocolate.co.uk
September 21, 2004
12:18 pm
chocolatero
london
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September 5, 2004
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Hello

we made enquiries with the diabetic association in the UK anf they do not recommend any diabetic chocolates currently sold.
Most of them are made with maltitol, which they say is not significantly better for diabtetics and also can lead to people eating too much as it is branded as diabetic
It is often expensive.
Also in finished diabetic chocolates, many people use veg fat whihc is as bad for diabetics as they are at higher risk of heart problems
I and the diabteic association would suggest to a high quality dark chocolate min 70% (the higher the better) in moderation.
regards
chocolatero

September 21, 2004
12:26 pm
Martin Christy
London, United Kingdom
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I’ve always wondered how 100% chocolate is for diabetics? Is there any limitation, could you eat as much as you liked? With better 100%s coming out that are not just overpoweringly bitter, this could be the healthiest option of all? Also, Malitol always sounded a little scary to me – a little too manufactured.

I’m open to being informed here.

Martin Christy
Editor
http://www.seventypercent.com

Martin Christy Editor www.seventypercent.com
September 21, 2004
2:00 pm
Lone Ly
Oslo, Norway
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October 10, 2003
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According to what you say Martin, I hope indeed the chocolate industry make an effort to produce better 100%s (and >80%s too) as there has been an alarming increase in the prevalence of diabetes over a decade or two (or three). The public awareness of the causes and consequences of diabetes is higher too, and it would have been great if it could be a help increasing the awareness and availability of high cocoa content/quality chocolates.

“Man cannot live by chocolate alone – but woman can.” (Unknown)

"Man cannot live by chocolate alone - but woman can." (Unknown)