What can diabetics put in their coffee?

What can diabetics put in their coffee?

You can check the answer of the people under the question at Quora “best coffee drinks for diabetics

0 thoughts on “What can diabetics put in their coffee?”

  1. My opinion is that black coffee (if you use a decent bean, freshly ground) is a perfect beverage without additives. The anti-oxidants reduce inflammation, and appear to reduce the chances of certain cancers and neurological disease. It also appears to moderate blood sugar, give a quick boost, and helps focus (https://www.webmd.com/food-recipes/features/coffee-new-health-food#1 https://www.healthline.com/nutrition/top-13-evidence-based-health-benefits-of-coffee).
    If you are used to adding cream and sugar, try going straight to black (with a light or medium roast). The first week will be rough (it took me 3 days to actually finish a cup), but after that, you’ll get accustomed to it. After about a month, you’ll really get to like it (possibly).
    That isn’t for everyone, though. some like it sweet and/or creamy. So the next question is whether the person with diabetes is insulin dependent or non insulin dependent. If insulin dependent, they can add whatever they like, but just have to take the appropriate does of insulin. High calories from both carbs and fat are a little trickier to deal with, so you are better off going one way or another (such as sugar and skim milk, or unsweetened cream with a non caloric sweetener). I’m not as familiar with non-insulin dependent diabetes, but probably better off going with a non-caloric sweetener. Of course, everyone is different, so it is best to ask your doctor.
    Stevia is a natural non-caloric sweetener (an extract from plant leaves) which has no metabolic activity (besides being zero calorie, it doesn’t cause an insulin surge – your mind doesn’t trick your body into thinking it is sugar). While sweet, it has slight bitterness, and a bit of a black licorice aftertaste. In my opinion, it is good in coffee, but better in tea (especially green tea).
    Aspartame is an artificial non caloric, non metabolic sweetener. It has been studied more than any ingredient, with the possible exception of caffeine, and is proven safe short and long term. Many of things you find on the internet about it are based upon theories from the 90s that have been proven to be false (causes an insulin spike, brain tumors,….). Unlike stevia, it is just sweet, with little if any flavor/bitterness. I’m not really interested in arguing the safety of aspartame with people using 30 year old theories, so if you are anti-aspartame, stay away from it. If you want to argue about the safety of it, bring data to the table that is less than 20 years old.
    In regards to creamers, many of the flavored varieties are full of fat and sugar. This is a bad combination for anyone, but can cause sugar level spikes or reduced sensitivity to insulin. If you like sweet and creamer, you are better off staying away from those. Add unsweetened cream and a non-caloric sweetener (there are several milk based, as well as almond milk based ones out there – as I typically don’t use creamer, you’ll have to taste to see which you prefer). Both are also offered with various flavors.
    Overall, I’d recommend going black. You may have to upgrade your coffee choice a bit, but per cup, it isn’t a big difference. If you buy your coffee out, Dunkin Donuts or Tim Hortons are good ones to start with (light roast, low bitterness), or if you have the good fortune to live in the Philadelphia/South Jersey/Delaware area, Wawa (the standard blend and the Cuban blend are excellent black). I’d hold off a bit before trying Starbucks black (it is bitter with notes of burnt Styrofoam, even with cream and sugar).

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  2. I am neither a doctor nor a nutritionist: always best to consult yours for specific guidance.
    That said, it depends on a lot of factors.
    In practice, most diabetics should consume a balanced diet not very different from what many nutritionists would recommend for anyone. Eg lots of vegetables, some meats and fats and modest amounts of carbohydrates (some breads, potatoes, etc.)
    A key consideration would be other health factors, like the person’s weight, which might guide to reducing overall calories or other adjustments.
    What some diabetics do is they reduce sugars and complex carbohydrates, to reduce spikes in blood sugar levels. That might make cream a practical choice for some diabetics.
    Another option would be to work modest amounts of conventional sugars into the diet, probably sacrificing other sources and possibly adjusting treatment. That might allow using sugar as a sweetener in coffee if desired.
    Artificial sweeteners may also be practical, depending on one’s tolerance for them.
    It is worth noting that caffein can affect blood sugar levels as well, and some diabetics may need to accommodate that as part of their treatment routine.

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