The results are in on Guilt Free Cocolate Study. We had 59 participants. 47 patients with type 2 diabetes and 12 patients with type 1 diabetes.

Chocolate and cocoa powder are derived from beans that contain hefty quantities of natural antioxidants called flavonoids. In recent years, research has correlated consumption of foods rich in these compounds with a reduced risk of cardiovascular disease. But for people with diabetes it poses another problem, it also has sugars and carbohydrates that can have negative effects. Ross chocolates has manufactuered chocolate bars without the use of sugars and are made with imported German cocoa butter and produced in Canada, They use "Maltitol, which is a member of a family of bulk sweeteners known as polyols or sugar alcohols. It has a pleasant sweet taste--remarkably similar to sucrose. Maltitol is about 90% as sweet as sugar, non-cariogenic, and significantly reduced in calories.

Useful in the Diets of People with Diabetes -- Control of blood glucose, lipids and weight are the three major goals of diabetes management today. Maltitol is slowly absorbed. Therefore, when maltitol is used, the rise in blood glucose and the insulin response associated with the ingestion of glucose is significantly reduced. The reduced caloric value of maltitol (2.1 calories per gram versus 4.0 for sugar) is consistent with the objective of weight control. Products sweetened with maltitol in place of sugar may be useful in providing a wider variety of reduced-calorie and sugar-free choices to people with diabetes.

Our goal was to evaluate the taste and determine the increase in glucose from eating a low carbohydrate chocolate bar.

Chocolate Comparison Nutritional Facts

Measurements included:

1.      Time since last food or beverage

2.      The blood sugar prior to eating the bar

3.      The blood sugar 2 hours after eating the bar

4.       Taste compared to tradition chocolate bars.

 Results: