Diabetic Chocolate

Can Diabetic Chocolate really taste good?

According to the Center for Disease Control press release June 2008, 24 million people in the United States have diabetes and another 57 million people are estimated to have pre-diabetes, a condition that puts people at increased risk for diabetes. So when people with diabetes want something chocolate, they have to turn to what is mass produced and processed.

Most “sugar free” chocolate is made with some form of a sugar alcohol; be it maltitol, lactitol, sorbitol, xylitol, or mannitol. These sugar alcohols have been approved by the FDA as “generally recognized as safe.” However, they can cause cramping, flatulence, and diarrhea in some individuals. These ingredients are useful due to their low glycemic index. Most Sucrose (table sugar) has a GI of 60.

Ridiculous Chocolate is made with Agave Nectar, an all natural plant most often produced from the Blue Agaves that thrive in the volcanic soils of Southern Mexico. Because Agave is processed at under 118 degrees, it is considered raw and enjoyed by raw food enthusiasts. Agave Nectar has a glycemic index of 30.

**There have been several reports about Agave nectar being unhealthy. We have spoken with our suppliers to ensure a quality ingredient. Here is what they had to say about Agave vs HFCS.