Sugar Yes, Please?! No!!
You’re sweet — that doesn’t make you diabetic. But high sugar levels are good enough to make you worry about your health. The way to deal with this is not being paranoid, but observing your diet and maintaining a healthy intake of sugar in combination with the right minerals that drive sugar metabolism correctly.
Not All Sugars Are Equal
Many sugars are available in daily life, with very different nutritional and metabolic effects on our system:
| Sugar | kJ | % Sugars | Glycemic Index (GI) |
|---|---|---|---|
| Glucose powder | 1700 | 97 | 100 |
| White sugar | 1700 | 100 | 65 |
| Caster sugar | 1700 | 100 | 65 |
| Raw sugar | 1700 | 99 | 65 |
| Brown dark sugar | 1630 | 96 | 65 |
| Fructose powder | 1700 | 100 | 15 |
Source: Food manufacturers’ NIP on pack; GI values from GI database.
The Role of Glycemic Index
The Glycemic Index (GI) represents the type of carbohydrate present in a food. Foods with a high GI should be balanced with foods with a low GI to nullify the effect on blood glucose levels. Glucose has the highest GI while fructose powder has the lowest — yet both provide the same calories.
Research shows that monitoring carbohydrate intake helps maintain blood glucose levels, and GI values can be used to refine steps towards healthier living. However, there is no diet plan that works for all — it needs to be personalised based on each individual’s genetics, lifestyle, work profile, and other aspects.
Know Your Genetic Risk for Diabetes
Genomepatri by MapmyGenome screens your genetic predisposition to Type 2 diabetes, insulin resistance, and metabolic conditions — helping you personalise your diet and lifestyle before the disease strikes.
