Eli5: if sugar found in natural fruits doesnt get absorbed quickly by bloodstream due to fiber, then why not companies incorporate fiber to their chocolate so it doesnt spike our blood sugar?
In: Biology
There are many types of sugar out there, and they all behave differently.
Fructose, sucrose, and glucose are three major ones people think of as “sugar”. All of them affect the body in complex ways. The way they’re processed isn’t in isolation, the other foods you eat it with (such as foods with lots of fiber) also change how the sugars are absorbed and used.
Fructose is plentiful in fruits. Glucose is the sugar measured in blood sugar, so the different chemical arrangement of fructose doesn’t cause it to spike even though it is still a sugar. Fructose is metabolized in the liver, and, it still has health impacts by increasing cholesterol and triglycerides plus increases cardiovascular health risks, to name a few things.
There is plenty of chocolate out there that don’t spike blood sugar. Different chocolate blends impact sugar differently, dark chocolate versus light chocolate, candies like 70% cocoa chocolate balls versus chocolate covered caramel and toffee. Even then, simple moderation is enough for most diabetics to enjoy chocolate treats.
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