**1. The Trap of the ‘Traditional Beverage’ Name**
Sikhye is a traditional Korean beverage made by fermenting rice with malt. The enzymes in the malt break down the starch in the rice into ‘maltose,’ creating a natural sweetness. Because of this process and its ‘traditional’ image, it’s easy to think that Sikhye aids digestion and is healthier than soda.
**2. The Impact of Sikhye on Blood Sugar**
– **Simple Sugar in Liquid Form:** Sikhye is essentially ‘liquid rice and sugar.’ Its main component, maltose, is a simple sugar like table sugar, which is absorbed very quickly by the body and causes a sharp spike in blood sugar.
– **Very High Glycemic Index (GI):** Carbohydrates in liquid form are absorbed much faster than in solid form. The GI of Sikhye can be close to 100, which is comparable to sugar water or soda.
– **Added Sugar:** Even when made traditionally, it’s not good for blood sugar. However, most commercially available Sikhye or the kind served as dessert in restaurants has additional sugar added to enhance sweetness.
**3. One of the Worst Drinks for People with Diabetes**
For people managing their blood sugar, Sikhye is one of the beverages to avoid most, along with juice and soda. The rice grains in it might make you mistake it for a ‘drinkable meal,’ but it is actually closer to ‘drinkable sugar water.’
Summary: Contrary to its healthy ‘traditional’ image, Sikhye is a ‘liquid simple sugar’ beverage that raises blood sugar fastest and highest. People with diabetes must avoid its consumption.
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