Diabetic Archives - The Paleo Network

Posts

Dessert for Diabetics on a Paleo Diet

My gran is just about to start receiving “Meals on Wheels”, which is a great service. In principle. Vulnerable people (mainly the elderly) are provided with a cooked nutritious meal at lunchtime. For many recipients, this will be the main nutrition they get in that day, so it’s really important that the meal provides the nutrition they need. Especially for those with conditions like diabetes, you'd think?

Each day (it’s even available on Saturdays and Sundays) they offer a choice of a main course and a choice of dessert. The main course choices, as you might expect are a traditional meat based meal, or a vegetarian option. And the desserts? Yep, hot, cold or diabetic.

I was really shocked to see diabetic desserts – and even more surprised to see what they are. You’d maybe expect low-carb options, like a cheese board perhaps. But no, they’re traditional sweet desserts, such as cakes and pies.

Looking at the definition I found on the web of what the diabetic options should consist of, it’s clear the providers of nutrition are stuck with conventional wisdom. “Desserts for diabetics must be sweetened with artificial sweeteners or sweeteners combined with a minimal amount of sugar”.

How about making desserts sugar (and sweetener free) entirely – or even swapping the dessert out for a starter instead!? Where did the idea that all meals must be finished with a dessert come from anyway?

As meals on wheels only provides one meal a day, they have some helpful recommendations as to what diabetics should eat for the rest of their meals:

That's right – diabetics should get 6-11 servings of bread and grains a day! DIABETICS! Also, note the low-fat recommendations. Those diabetics have got to steer well clear of anything so much as resembling fat, and instead go for low-fat options, that have replaced the fat with carbohydrates. Oh, and fruit – go right ahead.

Rethinking Diabetic Nutrition: Beyond Outdated Guidelines

When it comes to supporting our elderly population, especially those managing diabetes, food should be medicine. Meals on Wheels is a brilliant initiative, but it urgently needs to modernise its approach to nutrition. The idea of serving sugar-free cakes and artificially sweetened pies as “diabetic-friendly” options might seem considerate on the surface, but it reflects a deeper problem – the reliance on outdated dietary guidelines that have long been challenged by more current nutritional research.

Why the Conventional Approach Falls Short

Traditional diabetic dietary guidelines are still rooted in the high-carbohydrate, low-fat philosophy that rose to prominence in the 1980s. While this was once believed to help manage blood glucose levels, we now know that excessive carbohydrate consumption – particularly refined grains and sugars – can cause significant blood sugar spikes, contributing to insulin resistance over time. This makes the recommendation of 6–11 servings of bread, rice, and cereal daily especially problematic for individuals with diabetes.

Even when desserts are labelled “diabetic-friendly”, they often include ultra-processed ingredients and sweeteners that may still cause a metabolic response. These sweeteners can also maintain a preference for sweet foods, making it harder to adopt healthier habits long term.

The Real Needs of Diabetics

What elderly diabetics truly need is stable blood sugar and real nourishment. That means meals built around whole, unprocessed foods, rich in nutrients, moderate in protein, and containing healthy fats to promote satiety and help regulate insulin levels. High-fibre vegetables should form the base of each meal, supported by quality protein sources like free-range chicken, grass-fed beef, or oily fish, and unrefined fats such as olive oil, avocado, and coconut.

The obsession with low-fat diets has done far more harm than good, especially in vulnerable populations. Fat is not the enemy – in fact, it’s crucial for hormone production, brain health, and absorbing fat-soluble vitamins like A, D, E, and K. Replacing fat with processed carbohydrates and sugar-free sweeteners only inflames the very issues it aims to mitigate.

What Should a Diabetic-Friendly Meal Look Like?

Here are a few practical examples of meals that could truly support diabetic health without relying on gimmicky desserts or misleading low-fat claims:

Roast chicken with steamed broccoli and roasted pumpkin – add a drizzle of olive oil and sprinkle of sea salt for flavour and healthy fat.
Grilled salmon with zucchini noodles and sautéed spinach – loaded with omega-3 fats and fibre.
Beef and vegetable stew – slow cooked with root vegetables like swede and turnip instead of potato, which helps keep the glycaemic load low.
Omelette with mushrooms, capsicum, and herbs – a brilliant source of protein and B vitamins, perfect for any time of day.

For dessert? Skip it. Instead, offer a nourishing starter like a cup of bone broth or a side salad with lemon dressing – something to stimulate digestion without a blood sugar spike.

The Role of Fibre and Fermented Foods

For elderly people in particular, digestive health is paramount. A fibre-rich diet can help regulate blood sugar, improve bowel function, and reduce inflammation. Fermented foods like sauerkraut, kimchi, or coconut yoghurt (unsweetened) can further enhance gut health and immunity — something that becomes increasingly important with age.

Rather than offering ultra-processed “low-fat” puddings, why not introduce small portions of these powerful foods into regular menus? They may not be traditional, but they align more closely with the metabolic needs of someone managing diabetes.

Rethinking the Role of Dessert Entirely

The notion that every meal must end with something sweet is entirely cultural. Many traditional societies across the world do not regularly include dessert in daily meals. Offering a choice of dessert to someone with type 2 diabetes – especially when it’s essentially a sugar-laden option masquerading as healthy – feels more like a marketing gimmick than a health strategy.

Instead, institutions like Meals on Wheels could be leading the way by breaking the dessert habit altogether. What if the optional extra were a nourishing mini snack pack for later in the day – like a boiled egg, some sliced cucumber with hummus, or even a homemade seed cracker with avocado?

Supporting Caregivers and Families

Of course, it’s not just the meal providers who need to adapt. Families and caregivers also need clear, updated resources on what a truly diabetic-supportive diet looks like. That includes guidance on the types of fats to encourage, how to reduce carbohydrate dependence, and how to replace processed foods with real, nutrient-dense options.

Empowering those around the elderly is just as important as changing what’s on the plate. A collaborative, evidence-based approach is what will ultimately lead to better health outcomes – not just for diabetics, but for all elderly Australians relying on community food services.

A Call to Action for Change

It’s time to move away from the outdated dietary guidelines that continue to dominate public health institutions and food services. We must stop equating “low-fat” with “healthy” and start embracing the real science of blood sugar regulation and metabolic wellness.

Meals on Wheels and similar services have an enormous opportunity to improve not only the health but also the dignity of their recipients. No more artificial sweeteners disguised as health food. No more sugar-free jelly with hidden thickeners. No more pretending that bread and margarine are essential daily staples for diabetics.

Instead, let’s push for whole food meals, full of colour and nutrients, that honour the complexity of diabetes and support longevity and quality of life.

What Do You Think?

I’d love to hear your thoughts on this. Are you or someone you know receiving Meals on Wheels or a similar service? What changes would you make if you could design a new menu from scratch – one that actually helps people thrive? Leave a comment below and be part of the conversation.

Eat More Gluten!

15 Comments

I can't wait for the day when the “health” magazines start advocating more of a Paleo approach, with real food and eating of fat encouraged. But it seems like we still have a long way to go.

I came across the snippet below in the March edition of “Weight Watchers” magazine. Just in case any of their readers had been considering avoiding carbs, they warn that

“carbohydrates provide the body and brain with their primary source of fuel and are essential for energy levels”

Interesting. I tend to have fewer than 50g of carbs a day, so presumably I must have no energy? Yet, bizarrely, I find I have more energy than ever before. Just yesterday I had so much energy I felt compelled to break out into a sprint on my way home. But I must be mistaken! It says so in a magazine after all.

Without eating enough carbohydrates you might get

“fatigue, lightheadedness, headaches, sugar cravings and irritability”

and they advise that you choose carbohydrates like

“wholegrain bread and cereals, grainy crackers, oats, fresh fruit and low-fat dairy”

Well, I've somehow managed to avoid any of those symptoms. I'm not sure that avoiding sugar cravings, by eating foods that break down into sugar, really counts either. And as for low-fat dairy being a good source of carbohydrates?

The other article I read was from the March/ April 2012 edition of “Australian Diabetic Living”. They ran a piece on Celiac disease. The question was

“Should I avoid gluten products, just in case I might have Celiac disease?”

My answer would be that since gluten has detrimental effects on so many people, even those who don’t test positive for Celiac disease, it certainly should be avoided by everyone. Given how long gluten stays in the body for, I think a strictly gluten-free diet is the right approach, for everyone. Did they come up with a similar answer?

“No. You can actually make it harder for your body to digest gluten if you cut most of it from your diet without good reason”.

Unfortunately there were no references for this startling revelation, which I’d have been very interested to check out. So basically the diabetic magazine wants its diabetic readers to make sure they eat lots of gluten – which often come hand in hand with the not so diabetic friendly refined carbs?

What do you think? Do you struggle to find the energy to function without bread and cereals? Do you make sure you eat lots of gluten, to, er, help your body digest the gluten that you eat?

Debunking the Carbohydrate and Gluten Myths

It’s no secret that conventional health advice often clashes with ancestral wisdom. While mainstream media continues to push outdated recommendations like “eat more wholegrains” and “choose low-fat dairy for energy,” those following a Paleo lifestyle know there’s a different path to sustainable energy and optimal health. Unfortunately, these myths persist—largely due to the influence of decades-old nutrition dogma and a failure to acknowledge emerging research on the role of real food in human health.

The Real Role of Carbohydrates in Energy

One of the most persistent claims is that carbohydrates are the body’s only source of energy. This simply isn’t true. While it’s accurate to say that glucose is a quick source of fuel, it’s far from essential in the quantities we’re often told to consume. In fact, the body is perfectly capable of converting fats into ketones—a clean, efficient, and long-lasting energy source that powers not just muscles but the brain as well.

Plenty of people thrive on lower carbohydrate intakes—especially those following a Paleo or ketogenic approach. Fatigue and brain fog are more likely to be caused by unstable blood sugar levels from refined carbohydrates than by a lack of them altogether. When your body is adapted to fat as its primary fuel, energy becomes steady, cravings disappear, and that post-lunch slump becomes a distant memory.

Is Wholegrain Bread Really the Gold Standard?

Let’s break down some of the foods so often recommended as ideal carbohydrate sources:

Wholegrain bread: Often loaded with anti-nutrients like phytic acid and gluten, which interfere with nutrient absorption and can irritate the gut lining.
Grainy crackers and cereals: Usually highly processed and quickly converted into sugar during digestion, even when labelled as “wholegrain.”
Low-fat dairy: Stripped of its natural fat, low-fat dairy often has added sugars to improve taste and texture.

In contrast, Paleo-approved carbs—like sweet potatoes, pumpkin, berries, and other fruits—provide slow-burning energy along with fibre, antioxidants, and micronutrients. These foods don’t just fuel the body—they nourish it.

But Don’t You Need Gluten to Help Digest Gluten?

This one’s a head-scratcher. The idea that you must regularly eat gluten so your body can “remember” how to digest it is biologically unconvincing and unsupported by scientific literature. Gluten is a protein found in wheat, rye, and barley that can trigger an immune response in many people—not just those with diagnosed coeliac disease.

Non-coeliac gluten sensitivity is a well-recognised condition, where individuals experience symptoms like bloating, fatigue, brain fog, and joint pain when consuming gluten, but test negative for coeliac markers. Even in the absence of symptoms, gluten is known to increase intestinal permeability (aka “leaky gut”), potentially allowing toxins and undigested food particles into the bloodstream. That’s hardly a compelling case for keeping it in your diet.

Why You Won’t Find Paleo Advocates Low on Energy

Despite the fear mongering around carb reduction, many people on a Paleo or low-carb diet report higher energy levels, better sleep, improved mood, and enhanced mental clarity. Why? Because their bodies are no longer caught in the rollercoaster of glucose spikes and crashes.

With stabilised insulin levels, a better omega-3 to omega-6 ratio, and a diet focused on nutrient density, Paleo eaters often experience a newfound vibrancy that runs completely counter to the grain-focused advice handed out in popular diet magazines.

The Media’s Inconsistent Messaging

One of the biggest problems with health media is inconsistency. One article urges readers to eat low-fat yoghurt and cereal to lose weight. The next warns about rising diabetes rates. One page suggests fruit juice is a healthy snack; the next, that sugar is a national health crisis. These contradictions don’t just confuse—they erode trust in health advice altogether.

Meanwhile, thousands of people quietly improve their health by ditching processed carbs and grains, increasing their intake of healthy fats, prioritising sleep, and getting outside. Yet these approaches rarely get a column in mainstream health magazines, likely because they challenge industry norms and don’t sell snack bars.

Reclaiming Health Through Ancestral Nutrition

The Paleo diet is based on the premise that our modern bodies are best nourished by foods we've evolved to eat: meat, seafood, vegetables, fruits, nuts, seeds, and natural fats. It excludes recent agricultural products that our digestive systems are less adapted to handle, like grains, legumes, dairy, and refined sugars.

By removing these modern foods and focusing on nutrient-dense alternatives, many people see dramatic improvements in everything from digestive health to autoimmune conditions. Energy, the very thing magazines claim you’ll lose without bread, often becomes more abundant than ever.

So, Should You Eat More Gluten?

Unless you're trying to win a prize for inflammation, probably not. While not everyone is sensitive to gluten, there is little evidence that it offers any unique health benefit—and plenty of data suggesting it can be problematic, even in small amounts. Removing gluten is not about restriction; it's about giving your body a break from an inflammatory trigger that adds little nutritional value.

Even if you’re not ready to go fully Paleo, you can still benefit by simply removing gluten-containing grains and replacing them with whole-food carbohydrates like root vegetables and seasonal fruit. You may be surprised at how much more energy, clarity, and vitality you gain.

What’s your experience with ditching gluten? Have you noticed a difference in how you feel, think, or perform? Leave a comment below and share your story—we’d love to hear how real food is working for you.

Making Flight Food Paleo

10 Comments

I’ve just booked my flights back to the UK for a long awaited Christmas visiting my family. Australia couldn’t be much further from the UK, which means almost 24 hours of flying each way. One of the things I hate the most about flying is the very limited Paleo food options. Often airports limit what you can take through security and onto the plane – which makes it very hard to guarantee good Paleo options. Why can't they make Flight Food Paleo?

I usually fly with Qantas, which offers the following meal options:

Diabetic: High in complex carbohydrate and dietary fibre; low in fat; no added sugar; low salt.
Fruit Platter: Consists of fresh, tinned and dried fruits.
Gluten Intolerance: Do not contain wheat, rye, oats, barley or malt or any milk or milk products.
Hindu: Do not contain beef, beef derivatives, veal or pork. Meals may contain fish or lamb.
Kosher Meal: Prepared to comply with Jewish dietary laws.
Moslem (Halal): Do not contain pork, or pork by-products. All meats come from ritually slaughtered animals.
Vegetarian (Asian Indian Style): Contain egg and diary products and are suitable for Hindu vegetarians.
Vegetarian (Lacto Ovo): Do not contain meat, fish or seafood but may contain dairy products such as milk, butter, cheese and eggs or foods containing these.
Vegetarian (Oriental): Contain vegetables, fruit, rice noodles and can contain nuts.
Vegetarian (Strict Indian): Do not contain any eggs, dairy or bulbous vegetables and are suitable for Hindu vegetarians.
Vegan: Contain fruits, vegetables, grains, nuts and pulses and do not contain any animal products such as meat, poultry, seafood, eggs milk or honey.

On my last two international flights (to PrimalCon and the AHS), I’ve tried different approaches, in the hope that I could stumble upon the best Paleo friendly meal option.

In my option, Diabetic people should follow a Paleo approach, to stabilise their blood sugar levels, so when I went to PrimalCon in April, I ordered a Diabetic meal. I don’t understand why this is a low-fat, but hoped it would come with some good meat and some alternatives to the processed, sugar filled snacks that often go alongside plane meals. Some of the actual meals weren’t too bad, for instance a breakfast of eggs, tomatoes mushrooms and spinach and a main meal of chicken, broccoli, carrots and white rice. Some of the food however, left a lot to be desired. Rice crackers served with a soy based spread (whilst everyone else on the plane got proper butter) and a breakfast of cereal and soy milk (remember, this is aimed at diabetics).

In August when I went to the Ancestral Health Symposium, I thought I’d try my luck with a gluten free meal. My Paleo diet is completely gluten free, so somewhat optimistically I’d hoped for a good equivalent here. I actually found the gluten free option considerably worse than the Diabetic option. As I noticed at the gluten free expo, gluten free seems to be a huge industry of franken-foods. Gluten is omitted – but replaced with lots of processed ingredients I don’t want to consume. They still serve biscuits, deserts and other junk food, it’s just had the gluten removed. Not Paleo.

On the way back, I therefore changed my meal preference and went with the standard option, which was actually much better. Yes, there was a lot I wouldn’t eat, but most of the food was closer to “whole” food. Butter was butter and I was lucky to have an option of a “meat and veg” style meal, instead of a pasta based meal.

So for this trip, I think I’m also going to try my luck with the standard option. It appears I can bring small amounts of packaged food onto the flight, so I plan to try my luck and bring some jerky, raw nuts and avocados. These foods, along with any reasonable looking meat and vegetables I can salvage from the plane food should be plenty to keep me going. There’s also the very Paleo option of a coinciding intermittent fasting, should my food get confiscated at security!

Wouldn’t it be great if there was a Paleo meal option of organic, grass fed meat and not a processed product in sight? Perhaps one day…

I’d love to hear your plane food hacks. How do you keep it Paleo during a long flight?

How to Stay Paleo in the Air

Flying internationally while sticking to a Paleo diet is definitely a challenge — especially when even the “healthier” meal options are packed with processed carbs, seed oils, and soy-based products. But with a bit of planning, it is possible to stay on track, even on long-haul flights between Australia and the UK.

Packing shelf-stable, nutrient-dense snacks like jerky, raw nuts, freeze-dried fruit, dark chocolate, or even vacuum-sealed hard-boiled eggs can help bridge the gap between less-than-ideal in-flight options. And if your food gets confiscated at security? Consider using the flight as a natural window for intermittent fasting — a very Paleo way to travel light.

Until airlines catch on and add a Paleo or real food option (we can dream!), a bit of prep and a flexible mindset go a long way.

Got your own tried-and-true travel tips? Let me know how you keep it Paleo in the air — I’d love to add more hacks to my next flight plan!

The Paleo Traveller’s Guide to Surviving Long-Haul Flights

When you’re committed to a Paleo lifestyle, navigating airport terminals and airline meal trays becomes a logistical puzzle — one where the “pieces” are often made from processed grains, vegetable oils, and mystery ingredients. But with a little preparation and a lot of flexibility, you can stay true to your dietary goals even when you're cruising at 30,000 feet.

Why Plane Food Rarely Works for Paleo Diets

The typical in-flight meal — regardless of whether it’s gluten-free, diabetic, or vegetarian — is usually built for convenience and mass production, not health. Even the “healthy” meals tend to rely heavily on low-fat, high-carb formulas and processed substitutes. White rice, dairy-based sauces, sugary snacks, margarine instead of butter — they’re the norm, not the exception.

That’s why it can often be better to select a standard meal, where at least some real meat and vegetables might be salvageable, rather than requesting a specialty option that swaps out gluten only to replace it with a dozen unpronounceable additives.

Smart Paleo Snacks to Pack in Your Carry-On

Security restrictions vary from airport to airport, but in general, the following Paleo-friendly foods are great options to bring onboard:

Grass-fed jerky or biltong – High in protein and shelf-stable for hours (or even days).
Raw or activated nuts – Almonds, macadamias, and cashews provide satiety and healthy fats.
Dried or freeze-dried fruit – For a touch of natural sweetness, without the added sugar.
Hard-boiled eggs – Surprisingly sturdy in a zip-lock bag, and a great source of fat and protein.
Coconut flakes or trail mix – Create your own with dried coconut, nuts, and cacao nibs.
Avocados – Yes, really! If left whole and uncut, they’re generally allowed through security.
Dark chocolate (85%+ cocoa) – Because even in the sky, you deserve a treat.

Bonus tip: bring a sturdy spoon, napkins, and perhaps even a small container of Himalayan salt — they can be incredibly handy for turning a lacklustre airline meal into something halfway decent.

Fasting in the Sky — The Paleo Perspective

One of the most elegant solutions? Don’t eat. Intermittent fasting can be a powerful strategy during long travel days, allowing your digestive system to rest and your circadian rhythm to stay more aligned with your destination. If your flight overlaps with a typical fasting window, simply hydrate well and skip the meals altogether. Bring herbal tea bags or a lemon wedge to spruce up your in-flight water.

Fasting can also help you avoid the grogginess and digestive discomfort that often comes with dodgy plane food. Once you land, you can break your fast with a proper, nourishing meal — ideally one that includes protein, healthy fats, and vegetables — to help ground you after the chaos of air travel.

Paleo Tips for the Airport and Beyond

While you may not be able to pack liquids through security, many airports have shops or cafes where you can stock up before boarding. Look for:

Salads with hard-boiled eggs, avocado, grilled chicken, or smoked salmon (ditch the dressing unless you can confirm it’s Paleo-friendly)
Fruit and nut packs (watch for added sugars or seed oils)
Plain bottled kombucha or sparkling water
Cooked meats or “protein snack boxes” (you’ll have to read labels carefully)

And if you’re lucky enough to have lounge access, you may be able to access hot meals with meat and veggies, or at least some boiled eggs and fresh fruit.

Final Thoughts

Flying Paleo-style isn’t always easy — but it’s definitely doable. Whether you choose to prep a travel-friendly food stash, experiment with intermittent fasting, or play menu roulette and make the best of what’s offered onboard, it’s possible to stay true to your real food goals even during long-haul international flights.

What’s in your travel snack kit? Have you ever found a surprisingly Paleo-friendly airline meal? I’d love to hear your go-to hacks and travel stories — drop them in the comments below.

Diabetic Sweets

4 Comments

I picked up the November issue of “Diabetic Living” magazine yesterday. The piece below tells diabetic readers how good Fruit Slim sweets are, “sugar-free, fat-free, fibre filled”, which will “halt food cravings in their tracks”. It then goes on to say that there is more fibre in five of these sweets, than there is in two-cups of spinach or 15 raw almonds! This makes me slightly want to cry!

So, the ingredients of “Fruit Slims” are: Gum Acacia, Maltitol, Sorbitol, Xylitol, Acidifier (330), Fruit Juice Concentrate, Flavour, Vegetable Oil, Sweetener (955), Natural Colour ( Paprika), Coating Agent (901).

Sweetener (955) is sucralose. This sweetener has been linked with liver and kidney damage. There is also a lot of uncertainty with artificial sweeteners and some evidence to suggest that they may cause an insulin response; clearly not desirable in diabetics! Maltitol, Sorbitol and Xylitol are all sugar alcohols, which might be classed as “sugar-free”, but are carbohydrates and do have an effect on blood sugar levels. Fruit juice is also sugar, which clearly impacts blood sugar levels. “Flavour” could mean anything and as for the “vegetable” oil; well, that’s certainly not Paleo! The ingredients of these “crazy good” sweets look more like a chemistry experiment; there are no real foods in sight.

I think it’s really irresponsible to promote these as a good product to anyone, never mind diabetics. To imply they are a better choice than almonds or spinach seems reckless. They might have more fibre, but when eating a Paleo diet rich in vegetables, fibre won’t be an issue. Besides, for diabetics, blood sugar is a far more pressing issue than fibre?

I've not found anything to back up the claim that these sweets will “halt food cravings in their tracks”. In fact from what I've read, artificial sweeteners appear to have the opposite effect, increasing cravings for carbohydrates.

Compare the chemical composition of “Fruit Slims” to the “alternatives” of almonds and spinach.

Almonds provide high natural amounts of many nutrients, including manganese, vitamin E, magnesium, tryptophan, copper, vitamin B2 (riboflavin) and phosphorus.

Spinach is a fantastic source of vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2 (riboflavin), calcium, potassium, vitamin B6 (pyridoxine), tryptophan, vitamin E, copper, vitamin B1 (thiamine), phosphorus, zinc, omega 3 fatty acids, vitamin B3 (niacin) and selenium – and many other nutrients.

Am I missing the benefits of this swap?

The Misleading Health Claims of “Guilt-Free” Sweets

Unfortunately, products like “Fruit Slims” are marketed in a way that can make them sound almost medicinal — particularly to those who are actively trying to manage their health. Terms like “sugar-free,” “fat-free,” and “craving control” are especially appealing to diabetics and dieters alike, but they paint a dangerously incomplete picture. Without real context around blood sugar response, nutritional quality and long-term metabolic impact, such claims are not only misleading — they can be harmful.

The comparison to spinach and almonds is particularly troubling. Measuring a food’s value solely on fibre content is an extremely reductionist approach that ignores the synergistic role of real nutrients in whole foods. This kind of messaging reinforces the belief that health is achieved by numbers on a label, not by the integrity and origin of the food itself.

Understanding the Reality of Sugar Alcohols

Sugar alcohols like maltitol, sorbitol and xylitol are frequently used in “sugar-free” sweets because they don’t spike blood sugar to the same degree as glucose or fructose. But they’re far from metabolically neutral. Maltitol, in particular, has a high glycaemic index compared to other sugar alcohols, and it can still cause significant blood glucose rises in sensitive individuals — especially those with diabetes.

Moreover, sugar alcohols are known for causing digestive issues. Many people report bloating, gas, and diarrhoea when consuming even moderate amounts. These compounds ferment in the colon, often causing discomfort that completely negates the supposed benefits. For diabetics already managing complex symptoms, additional gastrointestinal stress is the last thing needed.

Why “Sugar-Free” Doesn’t Equal Healthy

The term “sugar-free” often leads consumers to believe they’re choosing something harmless — or even beneficial. But sugar-free doesn’t mean carb-free, insulin-neutral, or safe. In the case of “Fruit Slims,” the added fruit juice concentrate is still sugar, even if labelled naturally. And the sucralose (sweetener 955) used has been linked to adverse effects in animal studies, including alterations to liver and kidney health.

Even without definitive conclusions in humans, it’s risky to encourage diabetics to consume substances that may worsen insulin sensitivity or increase cravings — especially when the product in question has no nutritional upside.

Artificial Sweeteners and the Cravings Myth

Despite marketing claims, artificial sweeteners may actually worsen the very issue they promise to solve. Research suggests that these sweeteners can confuse the brain’s response to sweetness, leading to more persistent cravings and even reduced satiety. When the body senses sweet taste without a corresponding caloric reward, it may trigger compensatory mechanisms that drive increased hunger later on.

For someone managing insulin resistance or diabetes, anything that promotes increased food intake — especially refined carbs or processed snacks — is counterproductive. Whole foods, particularly those with a mix of protein, healthy fats and fibre, help regulate appetite and reduce cravings far more effectively than ultra-processed “diet” alternatives.

The Nutrient Power of Whole Foods

Let’s revisit the real alternatives. Almonds provide high-quality fats, plant-based protein, and a wide array of vitamins and minerals. They’re especially rich in vitamin E, magnesium, and manganese — nutrients that support heart health, blood sugar control, and cellular repair.

Spinach, on the other hand, is a micronutrient powerhouse. It offers iron, calcium, folate, potassium, and a full spectrum of B vitamins, along with powerful antioxidants and anti-inflammatory compounds. These nutrients are highly bioavailable and support a wide range of functions, from energy production to immune health.

Comparing these foods to a chemically engineered sweet based on a single metric like fibre is completely disingenuous. Real food offers complexity, synergy and bioactivity — none of which can be recreated in a laboratory-made lolly.

The Paleo Perspective on Sweeteners

From a Paleo standpoint, the ideal approach to sweetness is to retrain the palate away from it, rather than replace one sweet substance with another. Occasional use of natural sweeteners like raw honey or dates might be tolerated in moderation, but the emphasis remains on whole, unprocessed foods that nourish and satiate.

If you’re looking to reduce cravings, focusing on nutrient-dense meals with adequate protein and fat is far more effective than introducing sweeteners — natural or artificial. Once your blood sugar stabilises, your desire for sweetness usually diminishes, and your taste buds begin to appreciate the natural flavours of real food.

More Responsible Support for Diabetics

What diabetics need is honest, evidence-based guidance — not patronising marketing disguised as health advice. Instead of pushing chemical-laden products in glossy magazines, we should be empowering people to build simple, real-food habits that support healing and metabolic health.

This includes education around:

Choosing foods with a low glycaemic load
Prioritising protein, fibre and healthy fats at every meal
Understanding the inflammatory impact of seed oils and artificial additives
Staying well-hydrated with clean water, not synthetic drinks or diet sodas

With proper knowledge and support, diabetics can thrive on a whole-food approach — without the need for “free-from” gimmicks that undermine their long-term health.

Moving Away from Processed “Solutions”

Let’s be clear: the food industry has a vested interest in keeping people reliant on processed products. Whether it’s low-fat, sugar-free, or high-fibre snacks, these offerings keep consumers stuck in a cycle of poor nutrition, cravings, and metabolic instability. But health isn’t built in the snack aisle — it’s built through conscious, consistent choices around whole food, movement, sleep, and stress management.

We need to keep questioning the health claims of packaged foods, especially those marketed to vulnerable groups. Instead of asking how many grams of fibre are in a lolly, we should be asking whether our food choices are real, nourishing and sustainable.

If the answer is no, it’s time to step away from the packet — and towards the produce aisle.

Tag Archive for: Diabetic