MaryL wrote:
>
> "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

Of course, sugar isn't the only culprit. In fact, I am
interested and dismayed to see what appears to be that assumption
in books aimed at diabetics (as vs. those aimed at LCers).

--
Jean B.