I have a pal with type 2 diabetes (no, she isn't obese; it just happened). I'm looking to make cookies; what is a viable sugar substitute for diabetics? Honey? Molasses? That liquid sweet and low stuff? Forgive me if this seems stupid.
I have a pal with type 2 diabetes (no, she isn't obese; it just happened). I'm looking to make cookies; what is a viable sugar substitute for diabetics? Honey? Molasses? That liquid sweet and low stuff? Forgive me if this seems stupid.
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I have a friend who has type 2 diabetes. He avoids all sweets. I thought maybe maple syrup...but I don't think it will be any more useful to diabetics than honey. I suppose it will depend on the amount you are putting in.
Here's a link on artificial sweeteners which are apparently fine for diabetics:
http://www.mayoclinic.com/health/art...teners/AN00348
hb
Also keep in mind that flour also spikes blood sugar too. Any simple carb will, to varying degrees.
If you do a search on Google there are numerous sources for diabetic-friendly sweets.
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I've heard folks have good experiences with Stevia, even though the official word from the FDA on its safety and substitute applicability is still waiting.
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Mom uses the Splenda Baking blend. (I know there have been some questions about long-term safety, but a little is much better than a possibly fatal diabetic coma.) Dad's diabetic and he does ok with this. Just remember that a diabetic still can't have more than 1 or 2. It's a lot more about calories than most people realize. Fat also causes problems. It causes any spikes in sugar to last much longer.
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