There is a lot of debate lately about whether coffee and coffee creamer tends to increase or decrease the blood glucose levels of diabetics. There is evidence to support both sides of the argument at this time, and there is just no clear cut answer. It doesn’t affect every person in the same way, either, which adds to the confusion.
Some studies suggest that only black coffee reduces your risk for developing diabetes, and that coffee taken with creamer does not have the same beneficial effects. But that hypothesis is up for debate too.
I happen to prefer my coffee with cream, mainly because it blunts the high acidity level of the coffee and makes it taste better. With cream, the taste is softened and much of the bitterness seems to be removed from my taste buds.
If you’re diabetic, please be vigilant with blood sugar monitoring when testing out coffee creamers. Because even creamers that are labeled “sugar-free” tend to raise blood glucose levels much higher than expected. I believe the reason is because many of the chemicals and artificial flavors these creamers substitute for sugar.
Avoid artificial, chemical-laden coffee creamers
Artificial creamers may have an advantage from a convenience standpoint, since they have a shelf life of close to eternity. But there are too many health drawbacks to those products to make them worthwhile.
Have you ever looked at the ingredients label of an artificial coffee creamer? The are so many chemicals used to create those products that it would take a chemist to understand what kind of effect they have on our body.
Many of them contain artificial sweeteners with chemical compounds that mimic the effect of sugar on our taste buds. This may give the product an artificially sweetened taste, but their effects on our long-term health are largely unknown.
In addition, I have found that using those kinds of coffee creamers tends to elevate my blood sugar levels. It may not have the same effect on everyone, but I can certainly testify to my own experience. And my readers are backing me up on this. If you check out my readers comments below this article, you will see their testimony that artificial coffee creamers are spiking their blood sugar about 30 minutes after consumption.
I don’t know about you, but personally I’d rather consume any natural ingredient over something created in a lab. The food marketing geniuses may have created a great tasting chemical that is also low in sugar, but I worry about possible side effects. So I avoid artificial creamers like Coffee Mate because of the health risks.
All-natural creamers are best
Do yourself a favor and stick with all-natural coffee creamers such as cow’s milk, cream, half-and-half, or soy milk. The natural creamers tend not to spike my blood sugar like some of the artificial brands can. And I trust them as they have been safely used for thousands of years.
Soy milk is a great choice, and that is what I use. But you do need to be careful to choose the sugar-free brand of soy milk because the regular brands tend to have up to 7 or 8% sugar, which is obviously a no-no for diabetics. If you’ve never tried soy milk, it probably sounds gross to you but only because you’ve never been exposed to it.
Trust me when I tell you that soy milk tastes great in your coffee, and it is also certainly very healthy for you. It doesn’t contain any of the hormones present in cows milk or cream. It’s also good for the environment as well, in that it’s derived solely from plant sources. Unopened soy milk has a long shelf life also, usually months into the future.
Broaden your horizons a little and give it a try. I think you’ll thank me later.
I also want to mention that many people find ganoderma coffee helpful for diabetes. Studies suggest that ganoderma improves the body’s ability to process glucose and stabilize blood sugar. Just another idea for you.
For the Coffee Connoisseur
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