Food

War of the Sugar Substitutes

Splenda vs. Equal vs. Sweet & Low…
Which is the lesser of evils?
I’ve noticed that lately, at least in California, restaurants and cafes now fill their ramekins with ALL THREE PRODUCTS, so patrons can choose their poison. I often stare long and hard at those yellow, baby blue and pink packets, wondering “should I be choosing on taste (who can tell the difference?) or based on some important health concern?”
What’s in them, anyway?…

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Greetings, Diabetic Celiacs

Somehow the word has spread accross the Web that I am not only diabetic, but gluten-intolerant as well. I’ve noticed that a number of my online gluten-free friends (see new list in left-hand column, below) have linked back to me, as some kind of resource, I suppose. What can I actually offer on this topic?
For those of you unfamiliar with this disorder, let me start by explaining that it is, in many ways, harder…

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Restaurants Recognizing Gluten-Free Needs; Tears of Joy

This fall will mark my second year of gluten intolerance. And I am officially FED UP. All this time I’ve been telling myself it’s no big deal, and it sure keeps my carb intake down.
But suddenly I realize that I am TIRED of avoiding each and every form of normal baked goods, tired of mealy pasta and gritty rice crackers, and tired of explaining to friends and family why the wheat allergy is in…

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More Chocolate Bennies

Researchers in Italy seem to have heard my prayers. They have uncovered further evidence that chocolate promotes good health — even better, that eating dark chocolate regularly improves insulin response. Results published in the March issue of the American Journal of Clinical Nutrition show that study participants’ blood pressure decreased, and they showed improvements in insulin sensitivity, meaning they were better able to metabolize glucose (sugar). Fab!
OK, now for the disclaimers: the University of…

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