If you have recently been diagnosed with diabetes or have had diabetes for a while, you are concerned about keeping your blood sugar levels within a healthy target range. Diabetes medications can help you to keep your blood sugars stable but going hand in hand with medications is physical activity and diet. This is especially true for persons needing insulin. Adjusting insulin dose based on exercise and planned carbohydrate intake will improve blood sugar control. Keeping blood sugars under control help prevent diabetes related illnesses such as nerve and blood vessel damage.
The "Total Carbohydrate" on the Food Facts label includes three components: fiber, starch and sugars. These are all measured in grams. When it comes to deli meats, cheeses and condiments the consumer concerned about diabetes will be reading the Food Facts labels for carbohydrate content.
Many of Black Bear deli varieties do not contain any carbohydrates. That is ZERO grams of carbohydrate. Black Bear Artisan cheeses all contain less than 1 gram of carbohydrate per ounce. Black Bear condiments contain less than 1 gram of carbohydrate per teaspoon except for honey mustards and the sandwich spread which do contain less than 4 gm carbohydrate per teaspoon.
Examine the Carbohydrate Content of Black Bear deli varieties and condiments. The majority of deli varieties from chicken and turkey to pork and beef naturally contain less than 2 grams of carbohydrates per 2 ounce serving. Compared to a diabetic carbohydrate exchange as being defined as 15gm of carbohydrate, that which is contained in 1/2 cup of fruit or in 1 slice of bread, 2 grams is very low.
The following Black Bear deli varieties contain 4 gm of carbohydrate per serving: Black Bear Honey Roll, Pepper Loaf, Honey Cured Ham and Brown Sugar Molasses Ham- again a low amount compared to one diabetic carbohydrate exchange of 15 grams. Gourmet Lite Franks and Gourmet Lite Beef Franks contain 5 grams of carbohydrate/serving and Olive Loaf and P & P Loaf contain 7 grams of carbohydrate per serving.
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