Food for diabetics

A method of treating a diabetic to control blood glucose levels which comprises administering to the diabetic an effective amount of a modified carbohydrate obtained by coupling or linking, respectively, a usual carbohydrate used for nutritional purposes with a further carbohydrate residue, or of a mixture of several of such modified carbohydrates,

• whereby the modified carbohydrate comprises a base body from a digestible glucose-containing carbohydrate in the form of a digestible glucan which is a maltodextrin, at least one glucose residue and/or another carbohydrate residue having been coupled and hence linked with said base body, and
• whereby the modified carbohydrates are maltodextrins
• i) which were derivatized in a transglycosilation reaction by means of a transglucosidase under formation of glycosidic bonds with glucose in the α 1→2 position, and α 1→3 position,
• ii) which were derivatized by means of β-galactosidase under formation of glycosidic bonds with galactose in the β 1→3 position, β 1→4 position or the 1→6 position, and/or
• iii) to the free hydroxyl groups of which at the C2 or C3 carbon atom, glucan residues from amylose or amylopectin (from starch) were transferred by means of cyclomaltodextrin glucanotransferase CGT (EC 2.4.1.19) from Bacillus macerans CGT;
• and wherein the modified maltodextrin releases at least 10% less glucose in an in vitro digestion system than the unmodified one.