I know that eating a gallon of fudge brownie ice cream is totally out of the question, but how much sugar is okay to consume occasionally? If I go to my niece's birthday party, is it safe to have a small piece of cake? When I do my bloodtest, it's always between 90 and 115, and I take one pill in the morning. I don't have to do insulin shots. I've been allowing myself an occasional treat, and it doesn't seem to have caused any problems, but I didn't know if I may be hurting myself in the long run, so I thought I'd ask others who had more experience with this disease.

Have you tried consulting with a dietitian? One should be able to make you a meal plan. I am not sure how you mean by a small piece of cake, but I think a cake has lots of sugar content. Sugar isn't bad, as I am sure you already know. Your blood glucose levels are still within the normal range, so you are doing fine. Do you take your blood glucose test 2 hours after the first bite in a meal? Do you do carb counting? It is good that you keep track of the effects a meal have on you. Treating yourself to sweets on occasions is also good. Eating sugars or carbs is totally fine, just eat in moderation.

don't forget that sugar is in a lot of items you cannot control, like fruit! I'd check with your doctor, but you might be able to have a small piece of cake and just not eat the icing... which is where it's mostly concentrated!

Sugar, sucrose, fructose. Are all the same thing. they used to say you couldnt have sugar.
But that has changed in the past 80 years.
yes you can have sugar.
You can have 1 tablespoon of eal sugar during the day to sweeten coffee, tea or cereal.

A piece of cake is that, a piece of cake. It shoudl eb conted the same as it woudl be if yuo were haveing a sandwhich, or frit, ice cream, glass of milks. Depending on teh sizxe of the slice.
Rule of thumb is 1/8-1/16 depending on the type of cake is equal to 1 slice of bread. So enjoy a small piece of teh cake, just count it as a slie of bread, and omit at least one or two ther carbohydrate choices for that day to enjoy that cake.

But is this across the board? Will *everyone's* doctor tell them they can have that tablespoon? All cases are not the same, I assume, so shouldn't each person ask their medical provider if they can have any sugar at all, even those small amounts?

What about using Splenda instead of sugar? If you use the right amount it taste just like sugar. By right amount I mean less then they recommend. They say to use the same amount of splenda that you would sugar, but I cut that in half because otherwise it is just to sweet.

In general (key word), most people with diabetes can work in some "sugar" into their meal plan in moderation. Since ANY kind of carbohydrate will raise blood sugar levels, ALL carbohydrates must be accounted for, not just sugar.

For example, if a package says:
-10 grams sugars
-30 grams carbohydrate
-1 gram fibre

The total amount of "nutrients" that will affect your blood sugar will be 29 grams in the form of carbohydrates (total carbs *including* sugars). Fibre is subtracted out because it does not raise the blood sugar.

The reason why this is important is: If you eat something that says 2 grams of sugar, but has 29 grams of carbohydrate total, it will raise your BG eventually to the same level that the first example, with 10 grams of sugar will. The total amount of carbs determines how much your blood sugar will rise, and the "simple sugar" amount really determines how fast you will spike.

How you view all of this really depends somewhat on which type of diabetes you have. Although avoiding spikes is good for all, someone with Type 1 will have to take insulin for ANY carbs they eat, whether it comes from a piece of candy or a glass of milk. With the new insulin analogues, and the fact that insulin can be given earlier than usual so that any spikes are minimized, nothing is really "off limits" if you are otherwise in good control. The pump also offers options like temporarily increasing your basal rate with a reduced bolus to offset a spike. Thanks to new technology, Type 1's today have a lot more dietary freedom than before, and most follow a normal healthy diet with regular treats when they really want them. The key is moderation. Please note that if you also have developed insulin resistance as a Type 1 ("double diabetes"), or are an insulin using Type 2, you should follow a stricter meal plan as a typical Type 2 would.

Any excess insulin to cover "treats" will make an insulin resistance problem worse.

Someone with diet controlled Type 2 diabetes may be able to make their own insulin just fine, but since they are insulin resistant, avoiding simple sugars are more important to reduce spikes (which create more resistance, and take awhile to decrease on their own).

The issue with any form of simple sugar (table sugar, juice, pop, candy, etc.) is that it will spike your blood sugar levels quickly. If you want to avoid this, look for foods with lots of fibre, and not a lot of simple sugars. *Total carbohydrate* and calories is also very important. It is also important to note that fat and protein will decrease spikes. However, both are forms of potentially excess calories and protein can raise blood sugar levels in large amounts. You also don't want to add extra fat to your meals, unless it is the "good" fats like olive oil. The key is moderation. Everyone is different, but with trial and error, most people are able to figure out a plan that works for them. Some people are able to work some forms of simple sugar into their meal plan and have no problems, others cannot.

On the Splenda note: Most people have no problems with Splenda, and it is marketed as a "no calorie" sweetener, meaning it will not raise blood sugar levels. It has also been approved as safe with no side effects. That is my "politically correct" statement.

However, some people with Type 1 (myself included) have noticed a steady rise in blood sugar hours after consuming it. The reason for this may be that often sugar alcohols and fillers like maltrodextrin are added to granulated Splenda, both which can affect blood sugar. However, I have had this problem with all forms of it. I believe I can break down the chlorine bonding Splenda is made by bonding a glucose molecule to a chlorine molecule so the body doesn't recognize it as sugar.

I also noticed that I seem to have an "allergic" reaction when I consume Splenda. My heart races, I feel like I'm going to pass out (I assume due to blood pressure fluctuations), I develop a headache, and I feel fatigued. Not to mention the high blood sugar hours later. So I *personally* don't use it anymore. In fact, I avoid it like the plague! I use Stevia, an all natural non-caloric sweetener from the health food store, or work regular sugar into my diet (I'm a Type 1).

For most people however, Splenda is a fine alternative, and most have no issues with it. If you are concerned about artificial sweeteners (the ever ongoing debate I won't touch), I suggest using Stevia. Do note that Stevia can lower blood pressure, so people who take blood pressure medication should clear it with their doctor and/or limit their usage. Not like that's usually a bad side effect though!

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Pre-Med Student

I would take things a step further by noting that sugar, by itself, is only marginally higher on the glycemic index relative to other highly-processed simple carbohydrates including white flour and white rice. These foods are metabolized into glucose very rapidly (almost instantly) which will cause blood sugar to spike. You can prove this by chewing something like a saltine cracker in your mouth, and if you put a ketone strip into your mouth before swallowing to test, the result is "large" ketones meaning those processed ingredients convert into sugar almost instantly, before even reaching your stomach! In general, foods that contain a higher fiber content (such as fresh vegetables) have a lower glycemic index and consequently are therefore easier to manage in your diet.

This does not mean sugar should be avoided altogether, but you should use it in moderation. I tell people they need to pick which battles they are going to fight, and the same goes with eating. There is no such thing as a "free food" because every food has some calories or other elements. Even so-called "healthy snacks" such as celery sticks have major downsides, too. Have you ever seen the sodium content of fresh celery? You might be very surprised! The real issue is whether you think sugar is really a necessity, or whether you can use a substitute without the hassles accompanied by consuming sugars. Just remember, sugar-free foods aren't necessarily carb-free, and may even contain other ingredients such as a higher fat content which may make them no healthier than eating the real thing!

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Type 1 since September 1976 (dx'd age 7). Now age 37. Blog: http://sstrumello.blogspot.com/. Yahoo Group: http://health.groups.yahoo.com/groups/DiabetesPortal. NYC Advocacy Website:
http://www.stopnyca1ctracking.org.

My grandma wanted something sweet so I gave her honey on a biscuit. Bad mistake. I'd say no cake unless it sweet reward cake sprinkled with a small amount of Splenda.

Very good and valid points! I agree 100%.

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Pre-Med Student