Zasto stevija i eritritol imaju razlicit uticaj na telo? (Why do stevia and erythritol have different effects on the body?)

 1. Stevija 

A) Priroda i efekti:

Prirodni zaslađivač dobijen iz listova biljke Stevia rebaudiana.

B) Kalorije: 0 kcal, ne podiže šećer u krvi → idealno za dijabetičare i osobe sa IR.

C) Probava: ne fermentiše se u crevima, nema nadutosti.

D) Ukus: može imati blago gorak ukus-posle, posebno u većim količinama.

E) Kada koristiti:

- Za zaslađivanje napitaka, domaćih kolača i dezerata koji ne zahtevaju pečenje.

- Kada želiš apsolutno bez šećera i minimalan uticaj na šećer u krvi.

 2. Eritritol 

A) Priroda i efekti:

Šećerni alkohol, prirodno prisutan u voću, ali se industrijski proizvodi iz skroba.

B) Kalorije: praktično 0 kcal, ne podiže značajno šećer u krvi.

C) Probava: u manjim količinama obično dobro podnošljiv, ali >50 g dnevno može izazvati nadutost, gasove i proliv.

D) Pecenje: odličan za pečenje jer zadržava teksturu i volumen, ne kristališe lako kao stevija.

E) Visoke doze: studije spominju moguć rizik od povećanja zgrušavanja krvi, ali to je relevantno samo pri ekstremnim količinama (>100 g/dan).

F) Kada koristiti:

- Za pečenje kolača, domaćih čokolada i vafla jer daje pravu teksturu i hrskavost.

- Kada želiš kombinaciju “niskog šećera” i dobre strukture hrane.

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Zaključak:

- Stevija: idealna za napitke i poslastice gde je tekstura manje bitna, maksimalno IR bolje.

- Eritritol: idealan za pečenje i kolače, daje strukturu, ali u velikim količinama može izazvati probavne tegobe.

Kombinacija oba je česta u domaćim receptima: eritritol za teksturu + stevija za jaču slatkocu.

Napomena za dijabetes tip 2 i insulinsku rezistenciju 

1. Izbor sastojaka uvek zavisi od individualnih potreba osobe sa dijabetesom tip 2. Sastojke prilagodite svojim potrebama.
2. Verzija sa niskomasnim namirnicama odgovara onima koji kontrolisu unos masti, dok punomasne namirnice vise odgovaraju onima kojima je cilj sporija apsorpcija ugljenih hidrata i duzi osecaj sitosti.
3. Takodje, ako imate problem sa pankreasom (kao ja) za vas unos od 25 g dodatih secera ne znaci nista jer vi morate strogo paziti I na secere iz hrane.
4. Trece, nije isto ako jedete pod stresom ili se nervirate nakon obroka. 
5. Cetvrto, zavisi i od vase terapije.

Sve ovo i dodatne bolesti uticu na secer u krvi.

 1. Stevia 

A) Nature and effects:

Natural sweetener obtained from the leaves of the Stevia rebaudiana plant.

B) Calories: 0 kcal, does not raise blood sugar → ideal for diabetics and people with IR (insulin resistance)

C) Digestion: it does not ferment in the intestines, there is no flatulence.

D) Taste: it can have a slightly bitter aftertaste, especially in larger quantities.

E) When to use?

- For sweetening drinks, homemade cakes and desserts that do not require baking.

- When you want absolutely no sugar and minimal impact on blood sugar.

 2. Erythritol 

A) Nature and effects:

Sugar alcohol, naturally present in fruit, but industrially produced from starch.

B) Calories: practically 0 kcal, does not raise blood sugar significantly.

C) Digestion: usually well tolerated in small amounts, but >50 g per day can cause bloating, gas and diarrhea.

D) Baking: excellent for baking because it maintains texture and volume, does not crystallize easily like stevia.

E) High doses: studies mention a possible risk of increased blood clotting, but this is only relevant in extreme amounts (>100 g/day).

F) When to use:

- For baking cakes, homemade chocolates and waffles because it gives the right texture and crunch.

- When you want a combination of “low sugar” and good food structure.

Easter for type 2 diabetes and IR

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Conclusion:

- Stevia: ideal for drinks and desserts where texture is less important, IR friendly 

- Erythritol: ideal for baking and cakes, gives structure, but in large amounts can cause digestive problems.

The combination of both is common in homemade recipes: erythritol for texture + stevia for stronger sweetness.

Note for type 2 diabetes and insulin resistance

1. The choice of ingredients always depends on the individual needs of a person with type 2 diabetes. Adjust the ingredients to your needs.
2. The version with low-fat foods is suitable for those who control their fat intake, while full-fat foods are more suitable for those whose goal is a slower absorption of carbohydrates and a longer feeling of satiety.
3. Also, if you have a problem with the pancreas (like me), an intake of 25 g of added sugar means nothing to you because you have to be careful about the sugar in your food.
4. Third, it's not the same if you eat under stress or get nervous after a meal.
5. Fourth, it also depends on your therapy.

All these and additional diseases affect blood sugar.