It is important to know the amount of juice you are consuming and how that translates to carbohydrates. For example, four ounces of orange, grapefruit or apple juice is considered one serving or 15 grams of carbohydrate. When consuming juice, keep a close watch on your blood sugar levels. This is important because some juices (for example, cranberry) are absorbed at a quicker rate and lead to a more rapid rise in blood sugar levels compared to those juices like unfiltered apple juice or vegetable juice absorbed at a slower pace.
So, while any juice is "safe," consider how it fits in as part of a well-rounded diet in keeping within the recommendations of your physician and registered dietitian.
Juice consumption factors
All juices contain carbohydrates and may affect blood sugar levels. That said, the degree to which the juice impacts those levels is different for each individual and depends upon the following factors:
1) The amount you drink (4 oz. is counted as a serving as well as one of the recommended portions of fruit or vegetables per day)
2) Whether it is the only source of fuel at that time and was it ingested on an empty stomach (which leads to a quicker spike of blood sugar levels)
3) If there is added sugar (such as in fruit juice drinks or "fruit-juice cocktails")
4( If there is added fiber (slows down the conversion into blood sugar)
5) Types of juice (certain products have a slower conversion rate into blood sugar). These are often fruit or vegetable juices (unfiltered) containing their original pulp. For example, cloudy apple juice due to its fiber, carrot juice since it is juiced raw, tomato juice and even lemon and lime due to their decreased levels of carbohydrates
6) The timing as to when you drank the juice in regard to exercise (for example, if you are exercising and find your blood sugar levels are running low, a four ounce glass of juice can provide a quicker way to elevate those levels back to where they need to be)
7) The timing in relation to the dosing and type of your diabetic medication (insulin—rapid or long acting) and/or oral medication(s) Carbohydrates 101
There is a close relationship between carbohydrates and blood sugar levels. In fact, this food group (in contrast to proteins and fats) provides our main source of fuel (blood sugar) within the first two hours after a meal. However, different carbs react differently in the body.
Simple carbohydrates (sugars with an "ose" at the end such as fructose, lactose, sucrose, others) are found in products such as milk, fruit, fruit juice and table sugar.
Complex carbohydrates are "starches" that are made up of many glucose units including products such as breads, cereals and pasta.
Carbs and sugar
In theory, all carbohydrates have the potential to raise blood sugar levels to a similar degree. Yet, the reality is that there are many factors (type and amount of carbohydrate, fat and protein content of the food, whether it's raw or prepared) that affect this process. For example, fiber-containing carbohydrates (whole grains, fruits, others) are less likely to induce quick elevations, while simple carbohydrates (cookies, crackers, fruit drinks) are easily converted by our bodies into sugar and may lead to a significant increase in blood sugar levels in 30 to 120 minutes.
If the above sounds confusing, a quick way to check a food's effect on your blood sugar is through the glycemic index and GI database. This scale (0—100) indirectly measures and ranks whether the carbohydrate is slowly absorbed with little effect on blood sugar (the lower the number, the better) versus those foods that are rapidly digested, leading to marked fluctuations in blood sugar levels. For example, many complex carbohydrates (butter beans, apples, oatmeal, sweet potatoes, orange juice, others) are considered low to moderate glycemic foods, while simple sugars and highly processed snack foods (muffins, bagels, raisins, cranberry juice cocktail, raw pineapple) are in the high glycemic food category.
Risks involved
Blood sugar levels are normally kept in check through regulating systems that balance the need for the pancreas to produce glucogon and insulin. However, for those with diabetes there is either a failure by the pancreas to produce insulin (Type 1) or an insufficient production and/or inability to properly utilize the insulin that is present (insulin resistance or Type 2 diabetes). The end result for either type is blood sugar levels that are abnormally high. And, the longer this condition persists and remains uncontrolled, the greater the likelihood for damage to many body systems including heart disease, kidney failure, vision disturbance and loss, neurological complications such as tingling, numbness and pain, as well as circulatory impairment that may eventually lead to loss of a limb or limbs.
Needless to say, anyone with diabetes should learn how to monitor blood sugar levels with the appropriate monitoring kit and understand how certain food groups affect their condition. It's also important to have periodic visits with a doctor to monitor the affects of this disease on eyes, feet, and the cardiovascular system. Regular physical activity has also been shown to benefit the diabetic.
So, while any juice is "safe," consider how it fits in as part of a well-rounded diet in keeping within the recommendations of your physician and registered dietitian.
Juice consumption factors
All juices contain carbohydrates and may affect blood sugar levels. That said, the degree to which the juice impacts those levels is different for each individual and depends upon the following factors:
1) The amount you drink (4 oz. is counted as a serving as well as one of the recommended portions of fruit or vegetables per day)
2) Whether it is the only source of fuel at that time and was it ingested on an empty stomach (which leads to a quicker spike of blood sugar levels)
3) If there is added sugar (such as in fruit juice drinks or "fruit-juice cocktails")
4( If there is added fiber (slows down the conversion into blood sugar)
5) Types of juice (certain products have a slower conversion rate into blood sugar). These are often fruit or vegetable juices (unfiltered) containing their original pulp. For example, cloudy apple juice due to its fiber, carrot juice since it is juiced raw, tomato juice and even lemon and lime due to their decreased levels of carbohydrates
6) The timing as to when you drank the juice in regard to exercise (for example, if you are exercising and find your blood sugar levels are running low, a four ounce glass of juice can provide a quicker way to elevate those levels back to where they need to be)
7) The timing in relation to the dosing and type of your diabetic medication (insulin—rapid or long acting) and/or oral medication(s) Carbohydrates 101
There is a close relationship between carbohydrates and blood sugar levels. In fact, this food group (in contrast to proteins and fats) provides our main source of fuel (blood sugar) within the first two hours after a meal. However, different carbs react differently in the body.
Simple carbohydrates (sugars with an "ose" at the end such as fructose, lactose, sucrose, others) are found in products such as milk, fruit, fruit juice and table sugar.
Complex carbohydrates are "starches" that are made up of many glucose units including products such as breads, cereals and pasta.
Carbs and sugar
In theory, all carbohydrates have the potential to raise blood sugar levels to a similar degree. Yet, the reality is that there are many factors (type and amount of carbohydrate, fat and protein content of the food, whether it's raw or prepared) that affect this process. For example, fiber-containing carbohydrates (whole grains, fruits, others) are less likely to induce quick elevations, while simple carbohydrates (cookies, crackers, fruit drinks) are easily converted by our bodies into sugar and may lead to a significant increase in blood sugar levels in 30 to 120 minutes.
If the above sounds confusing, a quick way to check a food's effect on your blood sugar is through the glycemic index and GI database. This scale (0—100) indirectly measures and ranks whether the carbohydrate is slowly absorbed with little effect on blood sugar (the lower the number, the better) versus those foods that are rapidly digested, leading to marked fluctuations in blood sugar levels. For example, many complex carbohydrates (butter beans, apples, oatmeal, sweet potatoes, orange juice, others) are considered low to moderate glycemic foods, while simple sugars and highly processed snack foods (muffins, bagels, raisins, cranberry juice cocktail, raw pineapple) are in the high glycemic food category.
Risks involved
Blood sugar levels are normally kept in check through regulating systems that balance the need for the pancreas to produce glucogon and insulin. However, for those with diabetes there is either a failure by the pancreas to produce insulin (Type 1) or an insufficient production and/or inability to properly utilize the insulin that is present (insulin resistance or Type 2 diabetes). The end result for either type is blood sugar levels that are abnormally high. And, the longer this condition persists and remains uncontrolled, the greater the likelihood for damage to many body systems including heart disease, kidney failure, vision disturbance and loss, neurological complications such as tingling, numbness and pain, as well as circulatory impairment that may eventually lead to loss of a limb or limbs.
Needless to say, anyone with diabetes should learn how to monitor blood sugar levels with the appropriate monitoring kit and understand how certain food groups affect their condition. It's also important to have periodic visits with a doctor to monitor the affects of this disease on eyes, feet, and the cardiovascular system. Regular physical activity has also been shown to benefit the diabetic.
