Can Diabetics Eat Marie Biscuits? Here’s the Truth
In many Indian households, Marie biscuits are seen as a “healthier” snack. Doctors and dieticians have often recommended them to diabetic patients, claiming they are low in fat and safe for blood sugar. But is this really true? Are Marie biscuits actually good for diabetics, or is this just a myth? Let’s break it down with science, not assumptions.
A Quick History of Marie Biscuits
Marie biscuits have been around since the 1800s. Originally created in England for royalty, they were designed to be dry, crisp, and lightly sweet. Over time, they became popular across the world, especially in India. By the 1970s, when low-fat diets were promoted by medical professionals, Marie biscuits gained even more popularity because they were seen as “low fat” snacks.
But just because something is low in fat doesn’t mean it’s good for diabetes.
What’s Inside a Marie Biscuit?
To understand whether a food is good for diabetes, we must look at its ingredients and glycemic load — not just its reputation.
When you read the ingredients label of most Marie biscuits, you’ll find:
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Refined flour (maida) – around 70%
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Sugar or inverted sugar syrup
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Refined oil
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Milk solids and raising agents
Now let’s look at its nutritional composition:
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Carbohydrates: ~80%
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Fat: ~10%
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Glycemic Load: Between 45–55 (high)
That glycemic load is important. Anything above 20 is considered high. That means Marie biscuits spike blood sugar almost as much as regular sugar.
What is Inverted Sugar Syrup?
Inverted sugar is a type of sugar made by breaking down sucrose into glucose and fructose. This makes it sweeter and gives a better texture to baked items like biscuits. However, it has no benefit over regular sugar in terms of glycemic impact — in fact, it can be even more harmful due to its rapid absorption in the bloodstream.
So if a diabetic eats Marie biscuits thinking they’re sugar-free or healthy — it’s a mistake.
Comparison with Other Biscuits
People often think Marie biscuits are better than other cream-filled or chocolate biscuits. But if you compare ingredients and glycemic load, the difference is small — sometimes, it’s even worse.
For example:
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Cream biscuits: Slightly more fat, but sometimes slightly less carbs
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Parle-G: Higher sugar but similar glycemic load
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Other “healthy” biscuits: May still contain refined flour and sugar
So unless you're reading the glycemic load and carb percentage, you're still taking a risk.
Why Glycemic Load Matters More Than Fat
Doctors often advise diabetics to avoid fat, but it’s the carbohydrates that spike insulin and blood sugar. In fact:
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Fat has very little effect on insulin
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Protein has a moderate effect
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Carbohydrates (especially refined ones) have a huge effect
So low-fat but high-carb foods like Marie biscuits can still cause major blood sugar spikes — and long-term damage to organs like your kidneys, heart, and liver.
The Better Approach: Look for Low Glycemic Load Foods
Instead of focusing only on fat content, diabetics must:
- Avoid ingredients like maida, sugar, maltodextrin, glucose syrup
- Look for high-fiber, low-carb options
- Always check the glycemic load on labels (or calculate it)
Brands like Diabexy create products like cookies and breakfast bars using low glycemic ingredients — without harmful sugars or refined flour. These are safer alternatives for blood sugar management.
Final Word
Marie biscuits may be marketed as light and healthy, but for a diabetic, they are not a wise choice. Their high glycemic load, sugar content, and refined ingredients can cause blood sugar spikes just like regular sweets. Always read the label, understand the ingredients, and focus on glycemic load — not myths or old beliefs.
