Health · Fitness & Nutrition · 2 hrs ago
Mexican holiday drinks can raise blood sugar, health guidance says
During Mexico’s November and December celebrations, ponche, atole and champurrado can raise blood sugar because they contain sugars or carbohydrates.
Ponche gets sugars from fruit, and added piloncillo or sugar can increase them; atole and champurrado contain carbohydrates from corn, while sweeteners and chocolate add more.
Milk in some recipes also contributes lactose, a natural sugar.
People with diabetes or related health conditions should moderate their intake, especially when drinking these beverages with tamales, sweet bread or other starchy foods.
High blood sugar can be a concern for people with diabetes because their bodies may not make enough insulin or use it properly.
The guidance does not call for giving up these traditional drinks, but recommends having them occasionally and considering portions and ingredients.
It also says to choose water instead of sugary drinks whenever possible and to fit sweet drinks into an eating plan suited to individual needs.
Ponche, atole and champurrado can raise blood glucose during Mexico’s November and December holiday season because they contain sugars and carbohydrates.
People with diabetes, prediabetes, insulin resistance and several other health conditions are advised to moderate their consumption.
Added sugar, piloncillo, milk and chocolate can increase the carbohydrate content of these drinks.
Health guidance recommends having sweet drinks occasionally and considering portion size and the rest of a person’s eating plan.
- Who
- People with diabetes, prediabetes, insulin resistance and other listed health conditions should moderate their consumption.
- What
- Seasonal Mexican drinks including ponche, atole and champurrado can raise blood glucose.
- When
- During the November and December holiday season in Mexico.
- Where
- Mexico.
- Why
- The drinks can contain added sugars and carbohydrates from ingredients such as fruit, corn, milk and chocolate.
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- Drinks
- Ponche, atole and champurrado
- Season
- November and December
- Ponche ingredients
- Guava, apple, pear, tejocote, sugarcane and prunes
- Atole and champurrado
- Corn masa or flour provides carbohydrates
- Added sweeteners
- Sugar or piloncillo may increase the drinks’ sugar content