Carbohydrates are a compound in foods from animal tissue or from plants. As these carbohydrates enter your stomach and are digested they result in an increase in your blood sugar. This increase in your blood sugar results in an increase in production of insulin from your pancreas in order to help that blood sugar move into your cells for fuel.
Desserts are often primarily made of sugar, a processed simple carbohydrate, which spikes your blood sugar faster than anything else. When you are eating a low carbohydrate diet, there is no need to eliminate eating a bit of dessert after dinner.
There are some basic rules to making a low carbohydrate dessert. The first is to limit processed sugar and white flour. There are other options that will titilate your sweet tooth without spiking your blood sugar. For instance, using dark chocolate over milk chocolate will both limit sugar and carbs without sacrificing taste or sweet.
Low carbohydrate desserts will also help you to lose weight, eat less calories and still get up from the table satisfied with your meal. And, not all carbs are bad for your health. The worst are the simple carbohydrates, like sugar and breads, that metabolize quickly into glucose in the blood stream. The best are complex carbohydrates that release a slower and more steady stream of sugar, which doesn't cause the immediate blood sugar and insulin spike.
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