At present, there are many kinds of food products labeled as “sugar-free” on the market, such as sugar-free cookies, sugar-free moon cakes, sugar-free dumplings, etc. Many sugar lovers are influenced by the subtle influence of the so-called “sugar-free is equal to health” propagated by the merchants and choose these foods, but in their hearts, they have a question: “Is sugar-free food suitable for diabetics? But in their minds, they have a question: “Is sugar-free food suitable for diabetics?” However, there is a question in the mind: “Is sugar-free food suitable for diabetics?”, “Is there really no sugar in sugar-free food? The “sugar-free food is really no sugar?”, “How to eat sugar-free food?” …… Then let’s take a look at what sugar-free food is all about. 1, what kind of food is “sugar-free food”? The key to sugar-free food is in the definition of “sugar”. Sugar can specifically refer to white sugar, but also can refer to a variety of sweet and can be transformed into glucose in the body of food ingredients, such as maltose, glucose, fructose, glucose syrup, etc.. Even in a broad sense, even if there is no sweet taste, as long as it can be digested and absorbed by the body into glucose, it can also be called “sugar substances”. According to the common concept in European countries, sugar-free foods cannot contain sucrose and sugar from starch hydrolysates, including glucose, maltose, fructose, starch syrup, glucose syrup, fructose glucose syrup, etc. However, because of the taste issue, it can be called “sugar substance”. However, because of the taste, so it usually contains the equivalent of sugar taste substitutes, generally using xylitol or oligosaccharides and other sweetener varieties that do not raise blood sugar. According to the Chinese national standard “General Rules for Labeling Prepackaged Foods for Special Dietary Uses”, the requirement of “sugar-free” refers to solid or liquid foods containing no more than 0.5% (i.e. 0.5 grams) of sugar per 100 grams or 100 milliliters. But many businesses in the publicity will take the concept of stealing or deliberately confusing practice, the “sugar-free food” is equivalent to “sucrose-free food”, which requires consumers to carefully read the food ingredients list logo. 2, “sugar-free food” is no effect on blood sugar? A food does not taste sweet, perhaps sugar lovers will think that there is no sugar, but the fact is not necessarily so. In terms of nutrition, sugar is the alias of carbohydrates, all substances containing carbohydrates can be called sugars, on the contrary, the above-mentioned sweeteners, although sweet, but does not belong to sugar, belong to food additives. For example, a so-called “sugar-free” cookies, it may not add sugar, nor sweeteners, the taste is light, but because the cookies are made of flour (containing starch), flour is essentially carbohydrates, it can raise blood sugar. All the food we eat on a daily basis is basically composed of three major nutrients: carbohydrates, fats and proteins, and all three nutrients are used in the body to convert into blood sugar, so our dietary control for diabetes is not a reduction of a particular food, but a comprehensive total control. The structure of the diet also has a great impact on blood sugar. The glycemic load of food refers to the ability of the body to raise blood sugar after eating a certain amount of food, which is related to the amount of diet and the specific nutritional composition of the diet and the cooking method of the diet. The common “sugar-free foods” on the market are usually made of refined rice and flour after more adequate cooking methods, and their glycemic load is not low, sometimes even causing a significant increase in blood sugar. In addition, because sugar lovers are implied by the word “sugar-free”, they will unconsciously eat too much of these foods, which will cause blood sugar to get out of control. 3, how should sugar lovers choose to eat “sugar-free food”? Sugar-free food is just no additional “energy sugar”, not no sugar at all, because many sugar-free food is essentially made of sugar (carbohydrates), such as dumplings, moon cakes, cookies, etc.. Therefore, for people with diabetes, if their blood sugar is stable, they can eat a small amount of these “sugar-free foods”, but the intake should be included in the total daily intake of staple foods. For patients whose blood sugar fluctuates greatly and whose blood sugar level is very high, it is recommended to choose carefully and it is better not to eat, because even “sugar-free food” is only no extra added sugar, not really sugar-free. In addition, cane sugar-free foods are generally added sweeteners, state-approved sweeteners are safe for humans, low or no calories, and will not raise blood sugar. However, the taste of sweeteners is, after all, different from sucrose. Because sucrose, in addition to sweetness, but also to enhance the viscosity of food, so that the food swell soft and increase the role of flavor. Therefore, a significant portion of sucrose-free foods also add thickeners, stabilizers, and quality improvers to improve the taste of the food. Commonly used thickening substitutes are dextrins from starch hydrolysis, modified starches, etc. are also sugars. Therefore, before buying sugar-free products, sugar lovers must read the ingredient list to prevent the high content of thickeners or other sugars other than sucrose, which may affect blood sugar. Finally, I would like to send sugar lovers a song to remember: sugar-free food also has sugar, energy intake control total, blood glucose load can be referred to, ingredient labels must be recognized, three meals a day with smart, not superstitious to not blindly follow, life health in my hands, eat and move in balance long life.