"Jean B." > wrote in message
...
> biig wrote:
>> "Ophelia" > wrote in message
>> ...
>>> MaryL wrote:
>>>> I used to love rhubarb pie (made by my grandmother) and rhubarb as a
>>>> side dish (made by my mother). We had a little rhubarb "patch," so
>>>> it was always available. For those who don't know, it has a "tart"
>>>> quality--and that's even after *lots* of sugar has been added. So,
>>>> that means I no longer eat it. (
>>> When we were wee, we used to have a stick of rhubarb and a bag of sugar
>>> in which to dip it <munch, munch>
>>>
>> My grandma would give us sugar in a square of wax paper and we would
>> sit out by the garden in her big wooden lawn chairs munching away..
>> These days I rarely make rhubarb recipes because of type two diabetes.
>> .......Sharon
> Well, you CAN use artificial sweeteners instead of sugar. The trick, IMO,
> is to use more than one type of AS, because you need the synergistic
> effect. Using sucralose, for example, produces a rather flat-tasting end
> product.
>
> --
> Jean B.

I also have diabetes, but sugar isn't the only culprit. Sugar is a carb,
and I have learned to eliminate most of the so-called "bad" carbs (but I am
definitely not low-carb because I eat lots of fresh fruit and veggies). I
don't even add artificial sweetener, so the way I eat would probably not
satisfy most people. However, it brought my diabetes under control. I have
eaten this way for five years, and I have not needed to take any diabetes
medication since March 2005.

MaryL