Confused about Carbs & Sugar labels...

[surreysteve]

Well I didn't think I was, until I bought some Stute "Diabetic" marmalade (a vice of mine is toast in the morning 🙂 )
which was well reviewed by lots of people with diabetes.

It has arrived today with a label that says 65% Carb (Of which 2.5% sugar). Surely this is terrible as I should be looking at the total carbs? Why are so many people with diabetes buying it? Or is the sugar component more important than I thought? Are there any experts that can clarify the difference and which figure is really important?

I've been diagnosed with pre-diabetes and am trying to come up to speed quickly if anyone can help explain?

PS A nice tasty low carb bread recommendation would also be very much appreciated 🙂

Many Thanks

Steve T

 

[Deleted member 21371]

Well, that's around 260g in the entire jar.

A teaspoon full will have around 3g of carbs in it.

 

[Deleted member 21371]

Personally, I'd buy a normal, high end marmalade, use it sparingly, and avoid anything labeled "diabetic" as they have artificial sweetener.
It actually has around the same carbs as a normal marmalade.

 

[surreysteve]

Well, that's around 260g in the entire jar.

A teaspoon full will have around 3g of carbs in it.

Well I guess no one but Paddington will eat the whole jar

Is it that simple? The total carb amount just seems so high for what is a fruit based product?

Is there any inportant reason that put the sugar carbs total on the label? Wouldn't just the total carbs suffice?

Apologies if answers are obvious.. as mentioned this is all new for me

Cheers

 

[Deleted member 21371]

Well I guess no one but Paddington will eat the whole jar

Is it that simple? The total carb amount just seems so high for what is a fruit based product?

Is there any inportant reason that put the sugar carbs total on the label? Wouldn't just the total carbs suffice?

Apologies if answers are obvious.. as mentioned this is all new for me

Cheers

No one else has the need to count carbs but some of us.
Sugar is an issue, it's fairly empty calories.

 

[Leadinglights]

I think the 'traffic light' system is totally useless for people who are diabetic of any type and the total carbs is always the figure to look at. I thought that products labelled as suitable for diabetics or diabetic anything had been make illegal in the UK.
If you are only at risk then a teaspoon of jam or marmalade is less of a problem than the bread or toast you are putting it on.
A bit like worrying about a bit of tomato ketchup on a hot dog or burger.

 

[surreysteve]

Just checked my two existing jars of Marmalade

Ocado 65g carg (65g sugar)
St Dalfour 52g carg (51g sugar)

This against the new jar

Stute (Diabatic) 65g carb (2.5g sugar)

So, on basis of whats been explained , I should clearly go for the St Dalfour as it has lower total carbs? Or is there any argument for the Stute?

Seems terribly misleading labelling of the Stute to me :-(

Thanks for all help so far 🙂

 

[harbottle]

• Polyols – 57.7g.

Stute No Added Sugar Thick Cut Orange Marmalade - 430g

Buy Stute No Added Sugar Thick Cut Orange Marmalade - 430g online today. Free delivery over £30, next day delivery available

www.chemist-4-u.com

Most of the carbs are Polyols, which shouldn't affect blood sugar. I tend to stay away from this stuff, and either have a small amount of 'normal' stuff or just leave it.

Sugar, sweeteners and diabetes

If want to lose weight, or you’re trying to keep your blood glucose levels stable, you may want to know whether artificial sweeteners could help.

www.diabetes.org.uk

 

[Robin]

Ah, @harbottle beat me to it. I was about to say, I bet the carbs are polyols, which aren’t supposed to be absorbed by the body. The trouble is with things not being absorbed, is that they pass straight through, which can result in unwanted and frequent trips to the loo!

 

[harbottle]

Ah, @harbottle beat me to it. I was about to say, I bet the carbs are polyols, which aren’t supposed to be absorbed by the body. The trouble is with things not being absorbed, is that they pass straight through, which can result in unwanted and frequent trips to the loo!

That is why I stay away from it!

 

[bulkbiker]

Well I didn't think I was, until I bought some Stute "Diabetic" marmalade (a vice of mine is toast in the morning 🙂 )
which was well reviewed by lots of people with diabetes.

It has arrived today with a label that says 65% Carb (Of which 2.5% sugar). Surely this is terrible as I should be looking at the total carbs? Why are so many people with diabetes buying it? Or is the sugar component more important than I thought? Are there any experts that can clarify the difference and which figure is really important?

I've been diagnosed with pre-diabetes and am trying to come up to speed quickly if anyone can help explain?

PS A nice tasty low carb bread recommendation would also be very much appreciated 🙂

Many Thanks

Steve T

Personally I'd ditch both the toast and the marmalade and have some eggs...
Dilemma solved and appetite satiated for longer with no spike.

 

[Deleted member 21371]

Just checked my two existing jars of Marmalade

Ocado 65g carg (65g sugar)
St Dalfour 52g carg (51g sugar)

This against the new jar

Stute (Diabatic) 65g carb (2.5g sugar)

So, on basis of whats been explained , I should clearly go for the St Dalfour as it has lower total carbs? Or is there any argument for the Stute?

Seems terribly misleading labelling of the Stute to me :-(

Thanks for all help so far 🙂

On the amount you'll eat in one go, I would say it doesn't make a great difference.

 

[Drummer]

@surreysteve check the actual ingredients for sugar alcohols olas called polyols. They are carbs but not digested. When I eat anything with them in my gut inhabitants have a parte so I avoid them.
If you are eating ordinary bread with the marmalade then that might be a considerable amount of carbohydrate which is most definitely digestible. There are low carb breads - and recipes for making them. I tried a bread maker but they are too rough with the dough and an ordinary mixer seems to give the best results.

 

[Deleted member 21371]

Ingredients
Sweetener (Sorbitol), Oranges, Acidity Regulators (Citric Acid, Sodium Citrates), Gelling Agent (Pectins), Prepared with 30g of Fruit per 100g

 

[Dave_Z1a]

I use regular marmalade, Roses lime my favourite, if you spread it thin carbs are next to zero, the butter (fat) helps mute the effect anyway, as its a strong taste it feels no different to loadining up the slice. If you want bigger taste hit eat it upside down, the toast that is, not the person!
Bread / toast is no problem carbwise for me as the seeded loaves and rolls I buy are only 1-2 carbs a slice and rolls 3 carbs. Seriously low carb company also do a range of low carb jams and sauces but I don't think its worth the cost and faf as they don't last too long once opened, just use ordinary but reduced quantity, got used to it now, less is more.

 

[Drummer]

I have made cheese waffles spread them with cream cheese and added really really thin slices of quartered lime or lemon, cut with my best knife. Not very like toast and marmalade, but sort of on the same lines.

 

[Docb]

To come back to your original question @surreysteve. The simplest way is to look at total carb, after all sugar is just another carbohydrate. The other point is that unless you lather it on, the amount of carbohydrate in the marmalade will be small compared with the carbohydrate in the toast and really does not need to be accounted for.

I like toast and marmalade and like the smaller amount of higher quality approach to reducing carb content. I go a bit farther than most and make my own. I know exactly what is in it, it is far more highly flavoured than commercial stuff, and a jar easily lasts me a couple of months.

 

[surreysteve]

To come back to your original question @surreysteve. The simplest way is to look at total carb, after all sugar is just another carbohydrate. The other point is that unless you lather it on, the amount of carbohydrate in the marmalade will be small compared with the carbohydrate in the toast and really does not need to be accounted for.

I like toast and marmalade and like the smaller amount of higher quality approach to reducing carb content. I go a bit farther than most and make my own. I know exactly what is in it, it is far more highly flavoured than commercial stuff, and a jar easily lasts me a couple of months.

Many thanks for the advice. It is a minefield out there.

I do agree with the low volume of Marmalade needed my main quest is to find a decent tasting low carb bread - so far haven't found anything especially nice tasting!

 

[counsellorneil]

As for low-carb bread, I find this is great. Not too pricey, though more expensive than usual bread. https://www.livlifefoods.co.uk/bread/super-seeded/ - unfortunately I've only seen it in Waitrose.

 

[Martin62]

Well I didn't think I was, until I bought some Stute "Diabetic" marmalade (a vice of mine is toast in the morning 🙂 )
which was well reviewed by lots of people with diabetes.

It has arrived today with a label that says 65% Carb (Of which 2.5% sugar). Surely this is terrible as I should be looking at the total carbs? Why are so many people with diabetes buying it? Or is the sugar component more important than I thought? Are there any experts that can clarify the difference and which figure is really important?

I've been diagnosed with pre-diabetes and am trying to come up to speed quickly if anyone can help explain?

PS A nice tasty low carb bread recommendation would also be very much appreciated 🙂

Many Thanks

Steve T

Lidl do a loaf , costs 80p and its 10g per slice
Waitrose do one called livlife which costs £1.70 ish and is 3g carbs per slice .