While grocery shopping the other day, I was paying particular attention to labels because I was planning to cook for someone other than us.
Our friends have a 10 year son who is diabetic and I was going to prepare a dessert and wanted to make it as low carb as possible.
I know what you are thinking.
"You are diabetic - shouldn't you always do this?"
Well, your mama dresses you funny too - so there.
This particular recipe was for a Banana Split Ice Cream cake - sounds delish doesn't it? I haven't made it yet - we had to postpone the dinner - when I do I will report.
Anyway, I intended to purchase sugar free hot fudge syrup, sugar free ice cream, sugar free ice cream sandwiches, etc. Much to my surprise and confusion - regular Breyers ice cream has less carbs than no sugar added ice cream. Regular hot fudge ice cream topping has less carbs than the sugar-free version.
WTF!
Read your labels folks - it isn't always as it seems.
Saturday, September 29, 2007
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3 comments:
We deal with this all the time. Keith has been on meds for diabetis for two years now. I like Splenda but I love a suger sub. that my cousin introduced me to from the Amish. It is simply, fructose and we buy it by the pound. You might try something off the American Diabets Association web sight. They have lots of food options.
HFCS is killing us.
it's in everything.
but i would rather use sugar than some of the substitutes out there.
same thing goes for butter. i would rather use real butter than margarine.
my mother says that when margarine first came out, after WWII, it was white and came with a little capsule that you broke into the container and mixed in with it to make it yellow.
isn't that just a horrid visual?
reminds me of crisco
Butter always - margarine never.
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