life suggestions for diabetic people - lifestyle for diabetic patients

life suggestions for diabetic people - lifestyle for diabetic patients

 In the realm of Bengali culinary traditions, confections hold an omnipresent status, positioning the state as the paramount confectionary hub of India. Every locality boasts confectioneries that present a diverse array of morning and snack delicacies, predominantly crafted from milk derivatives, sugar, and flour.

A comprehensive 2023 national study meticulously documented the prevalence of diabetes and prediabetes, coupled with hypertension and abdominal obesity, spanning both rural and urban landscapes of West Bengal. Among the diabetic populace in India, a staggering 101 million individuals received a diabetes diagnosis, while 136 million grappled with prediabetic conditions.

The surge in diabetes awareness has sparked a burgeoning demand for sugar-free alternatives. Across India, with a notable emphasis on West Bengal, confectioneries are earnestly striving to meet this evolving consumer need.

Recent investigations in West Bengal underscore the proactive measures taken by confectioneries to address health-related concerns. A novel category of mildly sweet or "kom mishti" treats, fabricated from chhana (curdled milk) and sucralose (a sugar substitute), has been introduced by these establishments.

Confections, although criticized for their extravagant cost and nutritional deficiencies, persist as carriers of sentimental, emotional, and cultural significance. Consequently, these modified treats aim to strike a delicate equilibrium between health consciousness and indulgence.

Despite their widespread popularity, confectioneries have a contentious history. Accusations ranged from diverting crucial milk supplies in the 1960s to becoming a health hazard for a diabetes-prone population. In response, in 1965, the Chief Minister of West Bengal imposed bans on chhana and milk-based confections through the West Bengal Milk Products Control Order 1965.

Public discourse surrounding cultural heritage and the potential loss of livelihood for confectionery proprietors and artisans ensued, revealing that confections were not perceived as essential commodities. The contemporary association of confections with diabetes presents a fresh challenge that confectioneries are determined to confront.

A noteworthy edition of Loksanskriti Gabeshana, a folk culture research journal, showcases an advertisement from a North Kolkata confectionery challenging the alleged diabetes risk. The proclamation states, "Consuming confections does not precipitate diabetes; individuals with diabetes should exercise restraint." This proactive stance has given rise to the creation of 'sugar-free confections' at numerous esteemed Kolkata confectioneries.

This newfound nomenclature of "kom mishti" or sugar-free treats has commandeered the display cases of West Bengal's confectioneries. Sandesh, a confection derived from a cooked mixture of chhana and sugar, has become a focal point of experimentation. Confectioneries now offer bhapa (steamed) sandesh with reduced sugar content or alternative sweeteners.

The Indian government permits the use of artificial sweeteners in 25 food categories, including confections and traditional sweets. An amendment to the Prevention of Food Adulteration Rules 2003, issued by the Ministry of Health and Family Welfare, allows the use of artificial sweeteners such as saccharin, aspartame, acesulfame-K, and sucralose.

Sucralose, often preferred over other sweeteners, is a synthetic organochlorine sweetener used across various food products, despite scientific studies highlighting potential adverse effects.

Research categorizes sweeteners into two types based on calorie count: non-calorie sweeteners and low-calorie sweeteners. The three permissible artificial sweeteners fall into the non-calorie category. Regardless of caloric content, a product's taste is appraised in comparison to a conventional sweet containing sucrose.

Most confectioneries employ synthetic sweeteners and opt for skimmed or low-fat milk in the production of these treats. Informal surveys among confectionery owners indicate a challenge in providing an exact calorie count for low-calorie confections without standardized production methods.

The prospect of introducing a zero-calorie rosogolla, a traditionally sweet delicacy and arguably the state's most popular export, was raised by a salesman. A confectionery owner questioned the novelty of such endeavors, stating, "Are we genuinely creating something distinct? If a particular food exacerbates a medical condition, it's prudent to abstain. However, holding an entire industry accountable for diabetes is preposterous."

Reiterating the North Kolkata confectionery's advertisement, he added, "If I were a diabetic, I would consume confections in moderation. Enjoying sweets in moderation cannot be detrimental. What about chocolates?" These sentiments mirror the complex sentiments surrounding the perceived correlation between health risks and the confectionery sector.

Initiatives such as the introduction of herbal confections by Hindusthan Sweets point to innovative, health-oriented avenues for industry expansion. Exploring combinations of alternative ingredients can extend the scope of healthy products beyond sugar content.

Quality control laboratories in select confectioneries, such as K.C. Das Private Limited, grapple with the challenge of reproducing the taste of low-calorie confections. Dairy scientists caution that the selection of sugar substitutes demands careful consideration.

Sweeteners available to the confectionery industry predominantly fall into two categories: relatively sweet and high-intensity sweeteners. According to dairy scientists, a judicious combination of sugar substitutes and bulking agents could yield superior outcomes, particularly in maintaining the texture and taste of the confection. Satisfying the sensory aspect of these creations proves as crucial as calorie content, a formidable task when substituting ingredients. The evolution of confectioneries toward sugar-free offerings extends beyond sandesh, raising questions about how this trend will permeate other confection categories.

While confectioneries experiment with low-calorie alternatives utilizing sugar substitutes, there is a potential avenue for the state to invest in quality control laboratories supporting indigenous confectionery industries nationwide. This investment would ensure artisans and confectionery proprietors receive comprehensive training on synthetic sweeteners and their impact on glycemic health.

In alignment with the North Kolkata confectionery's sentiment, confections should not be vilified as adversaries for diabetic individuals. Rather, concerted efforts should be directed toward engaging confectioneries in dialogues about refined sugar, jaggery, and synthetic sweeteners, charting a course for the future of the confectionery industry and public health.