Zhou Fangyuan wants to get involved in the field of sugar-free food, not just because his father has diabetes.

In fact, before his rebirth, the trend of sugar-free food is getting bigger and bigger, and the market size is getting bigger and bigger, after all, there are so many diabetics in the world, these people must not be able to let go of eating like normal people, and the existence of sugar-free food can more or less solve some of their problems. Although it is impossible for sugar-free foods to be eaten, sugar-free foods are indeed much more friendly to diabetics than normal sugar-free foods.

But then again, sugar-free food is also a misunderstanding, although many people have learned about sugar-free food, but they don't know some misunderstandings.

First of all, sugar-free food equals sugar-free, which is a big misunderstanding.

From a scientific point of view, there is no such thing as an absolute sugar-free food. The national food safety standard stipulates that if the sugar content in a food is less than 0.5g/100g (solid) or 100mL (liquid), it can be labeled as "sugar-free food". In other words, sugar-free means that solid or liquid foods contain less than 0.5% sugar, rather than being completely sugar-free.

The so-called sugar-free foods on the market do not contain sucrose, glucose, maltose, fructose and other ingredients, and the reason why they are also sweet is because sweeteners such as xylitol, sorbitol, maltitol sugar and other substitutes are added. Healthy, sugar-free, low-calorie? Misconceptions about sugar-free foods, parents may need to re-understand

Common sugar-free foods, such as sugar-free biscuits and sugar-free moon cakes, are mostly made of flour and other carbohydrates, and after eating, they will eventually turn into glucose after digestion and decomposition, and the sugar intake has not decreased. So "sugar-free" doesn't mean completely sugar-free.

Secondly, sugar-free foods are low in calories, which is the second myth.

Some people say that although sugar-free foods may have some sugar, but after all, the content is much less, so compared with sugary foods, won't it also reduce calorie intake?

It's not so simple as an equal sign.

Some products can see "no added sucrose" on the packaging, but if you look carefully at the ingredient list, you will find that although no sucrose is added, glucose syrup, maltodextrin, etc. may be added, and these substances will also produce glucose after hydrolysis, so the calories will not be less at all. And in order to improve the taste, some "sugar-free foods" may also have a lot of added fats, which can also cause calorie excess.

Therefore, whether the food is high in calories or not, it is necessary to take a comprehensive look at the ingredient list, not only need to have less sugar, but also need to comprehensively consider the content of various ingredients such as vegetable oil, fat, and carbohydrates. In addition to added sugar, biscuits, bread and other foods that contain starch will eventually be digested and absorbed into glucose in the human body, which will be converted into calories.

Third, sugar-free food equals health, which is really a big misunderstanding, more serious than the above two.

In recent years, as people gradually have oil and water in their stomachs, many people have begun to pursue health and pursue a higher level of enjoyment.

As a result, sugar-free foods have gradually entered the eyes of many customers who do not have diabetes, but are eager to be healthier.

In fact, until Zhou Fangyuan was reborn, sugar-free food could not be equated with health. Although the words "low sugar" and "no sugar" are printed on the packaging of food products, they cannot be completely free of sugar. Even though the sugar content is very low, it can cause harm to the body if consumed in large quantities without moderation.

The sweeteners in sugar-free foods do not contain calories and cannot provide energy to the body, but after we consume them, they will promote the brain's reward mechanism for sweets, so we will still feel hungry and will probably continue to eat to replenish the energy we need. The sweetness of sweeteners is much higher than that of real sugar, and the brain receives a strong stimulation signal after ingestion, and when the sugar is not eaten, it orders the body to secrete the corresponding hormones, which can easily lead to hormone disorders in the human body.

In addition, the more we think of it as "healthy", "calorie-free" and "sugar-free", the more guilty we will feel when we drink drinks and snacks, so much so that we will eat more food than usual.

In the face of "sugar-free food", anyone should not be blindly "superstitious" at any time, but should carefully refer to the ingredient list and calorie list: some sugar-free foods may contain glucose or some other sugars, and the fat and carbohydrate content may not be low. When purchasing, it depends on what kind of sweetener the product replaces the relevant sugar, and you must not blindly eat too much.

As mentioned above, sugar-free foods are not the same as true sugar-free.

According to the general concept of European countries, sugar-free foods refer to sugars that cannot contain sucrose and starch hydrolysates, such as glucose, maltose, fructose, starch syrup and other sugars. However, for the sake of taste, it also contains sugar substitutes, that is, sweeteners that do not raise blood sugar, such as xylitol, sorbitol, maltitol, mannitol, etc.

Sugar is another name for carbohydrates, and everything that contains carbohydrates can be called sugars. The so-called sugar-free food is only processed without added sugar, which does not mean that the product does not contain sugar at all. For example, sugar-free cakes are made of flour, which is essentially carbohydrates, which will still be broken down into glucose after digestion and absorption. Sugar-free biscuits, it may not have white sugar, nor sweeteners, and the taste is very light, but because the raw material of the biscuit is flour, it can raise blood sugar. The same is true for sugar-free glutinous rice balls, although no sucrose is added, but the glutinous rice balls contain starch, which can still cause blood sugar to rise after ingestion.

Many "sugar-free foods" on the market are usually made of refined rice noodles after relatively full cooking, and their blood sugar load is not low, and sometimes it can even cause a large rise in blood sugar, especially after meals. Therefore, sugar-free foods cannot be eaten unscrupulously.

For diabetics, if their blood sugar is stable, they can eat a small amount of this kind of "sugar-free food", but when eating sugar-free food, they must calculate the calories they produce into the amount of staple food they need for a day, and then they must subtract the corresponding amount of staple food. For patients with large blood sugar fluctuations and high blood sugar levels, it is recommended not to eat.

Sucrose-free foods generally add sweeteners, and a considerable number of sucrose-free foods will also add thickeners, stabilizers, quality improvers, etc. to improve the taste. Commonly used thickening substitutes, such as dextrin, modified starch, etc., are actually sugars. Therefore, before buying sugar-free products, diabetics must read the ingredient list clearly and beware of excessive thickener content or sugars other than sucrose, which may affect blood sugar. Sugar-free or low-sugar foods are not equal to hypoglycemic foods, even sugar-free foods of acceptable quality are only low-sugar foods in nature, diabetics can eat a small amount, but they can never replace the treatment of drugs.

Moreover, in addition to reducing the intake of sugar, diabetics should also eat less foods rich in fat. Although some sugar-free foods do not add sugars to enhance the taste during the preparation process, they may add more oils and fats.

Especially those high-fiber biscuits, in the process of making, in order to keep the taste of the biscuits good, more edible oil will be added, and too much of these oils and fats will also increase the risk of obesity, which may not be really healthy. Therefore, it is necessary to be cautious about the effects of diabetes, and not sugar-free foods can be obtained in large quantities on a regular basis.

In addition, many people fall into the misconception that diabetics can maintain their health as long as they eat sugar-free foods, but in fact, sugar-free foods are not really safe. Some sugar-free foods will also add a variety of food additives and even preservatives in the process of production, although a large intake of these foods does not have the risk of blood sugar rise, but it may affect the health of other important organs and tissues in the body. In addition, some sugar-free foods are just pseudo-concepts hyped by merchants.

Of course, if you only have sweeteners, it really doesn't affect blood sugar.

In food, the substance that ultimately has an effect on blood sugar is glucose. In sugar-free foods, the reason why it has a sweet taste is because of the addition of sweeteners, which have no calories and cannot be absorbed by the body, so they will not affect blood sugar. However, it should be noted that for sugar-free cakes, sugar-free biscuits, etc., although their condiments will not affect blood sugar, it is also necessary to pay attention to other ingredients, such as the flour used to make cakes and biscuits, etc., which will also cause blood sugar fluctuations. Therefore, sugar-free foods give diabetics more opportunities to taste food.

But there is a problem with sweeteners themselves, that is, eating too much liver injury.

In addition to the effects on blood sugar that require concern for people with diabetes, there is also a danger associated with excessive consumption of sugar-free foods.

The sweetener passes through the intestines, leaving behind a liver that may have been injured. After sweeteners enter the body, they need to be excreted with the help of liver metabolism, which also means that some additional burdens are added to the liver, if people eat sweeteners without restrictions, such as drinking sugar-free drinks as water, in the long run, the liver is likely to be "overworked", which may increase the risk of fatty liver. In particular, diabetic patients are more likely to have liver problems, and it is important to protect the liver.

Especially for patients who are already obese, they often have different degrees of fatty liver, usually the liver is overloaded, and now if you add sweeteners, it is easy to cause liver damage, and in severe cases, it may even form liver cirrhosis, and the risk can be said to be very large.

Therefore, sugar-free food is definitely not a weapon for relieving stress for diabetics, it can only be used slightly, and it is not very useful.

So why does Zhou Fangyuan still make sugar-free food? It's very simple, the market is too big.

The market prospect of sugar-free food is really good, so good that when Zhou Fangyuan remembered this point, he was ready to enter it without any hesitation.

Since the 90s of the last century, China's diabetes food and sugar-free food market has developed rapidly from scratch, and sugar-free food counters can be seen in the domestic supermarket system.

Sugar-free food has become a must-have food series in stores, and has gradually been accepted and recognized by diabetics and even ordinary consumers, with the demand for rational purchase. The rapid development of the market in the next few years will amply prove this.

This also provides an idea for the large-scale development of functional nutritional foods.

As a reborn, Zhou Fangyuan is very clear that functional nutritional food is an irresistible trend for consumers and the development of the food industry in the future, and there are three areas of functional nutritional food market worthy of attention.

The first is the children's market, which aims to promote healthy growth, such as a series of foods that are fortified with vitamins and minerals suitable for children, energy-fortified foods, and products that improve intelligence. From the perspective of parents' more concerned attitude towards their children, as long as it is a functional and nutritious food that is beneficial to children's growth and development, parents will always spend as much money as possible to buy, and this alone makes the similar food market extremely huge.

Second, the adult market aims to improve the quality of life, such as energy-providing products, diet foods, eyesight-improving products, and immunity-enhancing products. Needless to say, this is inevitable that society will develop to a certain extent.

Third, functional foods that reduce symptoms and reduce the risk of disease with the effect of adjuvant drugs, such as products that reduce cardiovascular disease, cancer, diabetes, osteoporosis, and improve gastrointestinal health. At a time when people are paying more and more attention to health, not to mention patients, even normal people who are not sick, will gradually increase their attention to this aspect.

Nowadays, more and more patients with diseases pay more and more attention to health preservation and diet control, hoping to reduce symptoms and reduce the risk of disease through functional nutritious foods, which will inevitably lead to the development of functional foods.

As for China, in terms of the development of the field of diabetic food, it emerged as early as 95 years, and after more than 10 years of development, the varieties have actually reached thousands.

There are thousands of sugar-free food stores, hypermarkets, and supermarkets all over the country, and most of them have sugar-free food counters or joint shop-in-shops. This undoubtedly meets the dietary needs of diabetics to the greatest extent and prospers the market for health food and sugar-free food for diabetics.

However, the scale of diabetic food manufacturers is generally small, most of the manufacturers are small and medium-sized enterprises, and there are few enterprises with independent intellectual property rights and independent R&D and manufacturing capabilities, and the industry concentration is not high.

The development of the domestic industry determines that the domestic market is very scattered, the proportion of manufacturers' products is not high, except for a few enterprises with independent intellectual property rights and independent research and development and manufacturing capabilities, the rest have no obvious market advantages, so the industry competition is more fierce, low technical content and product forms are the main factors restricting the accelerated development of the industry.

Zhou Fangyuan is now preparing to enter the industry, which is to rely on the strong food production capacity of Yuanfang Group to make sugar-free food and other similar functional nutritious foods bigger and stronger, so that other small and micro enterprises cannot do it. This is not just to grab the market, functional nutritional food, itself has a certain effect of conditioning the body. The most obvious example is infant milk powder, the better the milk powder, the more beneficial it is to the growth of infants and young children, if it can really achieve the world's top level, then it must be of great benefit to the growth of domestic infants and young children.

And the good thing is that this functional nutritious food, it is different from drugs, the risk is small, the profit is high, and the benefits are great, why not do it?