RE: [CH] Hot News Regarding Your Blood Sugar
PBurke@mpi.mb.ca
Fri, 1 Dec 2006 13:26:45 -0600
Hi Doug .....hows things out there with all the snow.....<grin>
Well....about this blood sugar thing......
My son is diabetic as well....but he is Type 1 or what used to be called
Juvenile Diabetes....I can tell Doug that you are a type 2 diabetic from
the descriptions of your diet etc.
There are dramatic differences in the two diseases...in fact, some
doctors, if they had there way would prefer to have completely different
names for Type 1 and Type 2....they are that different.
referring to type 2 diabetes as well...it would be interesting to know
for sure what type they are talking about....to eliminate some
confusion. When I read articles like these, because I am familiar with
Type 1, I see lots of discrepancies but if they are talking about Type
2..then their statements make a little more sense.
In any event...he eats chili's because he likes them...not for any
medicinal effect.
Regards..
Paul.....( in snowy Winnipeg....but not as snowy as Doug has it out on
the left coast )
-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com] On Behalf Of Dave Drum
Sent: Wednesday, November 29, 2006 5:54 PM
To: Dana H. Myers
Cc: Doug Irvine; Buffalo Sue; Chile Heads
Subject: Re: [CH] Hot News Regarding Your Blood Sugar
Dana H. Myers wrote:
>>We do use Splenda in all cooking and Marie uses it in baking, although
>>even in baking she will use a 50/50 sugar Splenda split, because
>>Splenda does not have the bulk of sugar, which some baking recipes
>>require.
> I thought that Splenda has the same "bulk" as sugar, since it's
> basically reformulated sucrose, but you need to use some real sugar in
> baking where the sugar is feeding yeast, since the yeast won't digest
Splenda either.
I use Sugar Twin in most things - except leavened products. It
substitutes volume for volume for granulated sugar. Not tried Splenda
yet. S-T sure works a treat for cookies, pie fillings, cakes (where self
rising cake flour or baking powder is used instead of yeast for the
rise. Also for icings and the like.
Holiday baking season is upon us. I am busily making holiday shapes from
cookie dough and frosting with red (cayenne spiked) and green (jalapeno
spiked) frostings.
--
ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
"All right, brain, I don't like you and you don't like me - so let's
just do this and I'll get back to killing you with beer." --Homer
Simpson