Cooking For Diabetics and Those At High Risk
Cooking For Diabetics and Those At High Risk I don’t know how many of you are diabetic, cook for a diabetic, or are just concerned with limiting the amount of table sugar (Sucrose) in your diet. But both of my parents are diabetic, making my risk for diabetes sky high and my son’s only slightly less so. So when I cook any kind of treats like cookies, cakes, breads, muffins, etc I try and make it low sugar or no sugar added. I know you are thinking “that’s not possible!” It is tricky but doable. In place of (regular) maple syrup use agave nectar or dark maple syrup…I try not to make anything that requires this because both of these still react very similar to sucrose thus defeating the exercise. When something calls for brown sugar use the brown sugar/Splenda mix you can buy at the grocery store. When something calls for regular sugar, use Splenda. I know, I know…Splenda is altered and sorta man made; thus basically a processed food. I agree. BUT if you are d