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   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    DD> If I'm doing a sugar substitute I go for Sugar-Twin (aspartame based)   
    DD> on a measure-for-measure basis. I've not used it for baking so I can't   
    DD> speak to its taste/effectiveness there.   
      
    RH> We like the Stevia since it's plant based, no chemical this or that.   
      
    DD> Diff'rnt strokes for different folks.   
      
    RH> Exactly! Steve and I have always been more conscious of what we put   
    RH> into our bodies than most folks. He does a lot of research on something   
    RH> new to determine whether or not it is something worth buying or not so   
    RH> the reccommendation to use Stevia is based on that, and now 13 years of   
    RH> useage.   
      
   Saccharine is about the only one f the "artificial" sweetners I avoid. And   
   that's only because of its bitter after-taste. Even seeing the published   
   link between saccharie and cancer didn't put me off of it. But thst bitter   
   component sure did. I ran the numbers to get behind the sensationalist lead   
   ins to the "scientific claim" of causing cancer in lab rats. As near as I   
   could figure an average-sized humern  bean would have to drink the equivalent   
   of a barrel (55 gallons) of it in a 24 hour period to equal the overdoses   
   fed to the poor lab animals.   
      
    RH> I'd be on insulin the rest of my life; end of February, 2013 I took my   
    RH> last shot and have been diet controlled ever since. My last A1C was   
    RH> 6.4.   
      
        8<----- HACK ----->8   
      
    RH> I've never been a fan of cranberry sauce; mom and her mom (went to   
    RH> grandparents for Thanksgiving) always used the jelly. I do like   
    RH> craisins but that's basically the only form of cranberries that I'll   
    RH> eat.   
      
    DD> I've not found a form of cranberries that I don't like. Including the   
    DD> cranberry juice I drink routinely to boost my kidney health. It has   
    DD> side benefits of improving heart health,fightiing UTIs and boosting   
    DD> immune function - among others. Sort of a natural super-food that   
    DD> tastes good (to me - YMMV).   
      
    DD> And I routinely add craisins to my oatmeal.   
      
   Oh, I forgot. Ocean Spray has a version that has "FREE" in big caps ob   
   the label. That's what I stock.   
      
    RH> My mom, when she was diagnosed diabetic, cut out putting sugar on her   
    RH> cereal. She subbed out probably a couple/3 tablespoons of raisins   
    RH> instead, probably more carbs than the sugar she used to put on. I tried   
    RH> to suggest some better subs for things but she resisted change.   
    RH> Probably some of that was dementia starting to kick in but she was   
    RH> diagnosed diabeticc several years before that. Don't know what her A1Cs   
    RH> ran but morning b/g checks ran in the 140s. Dr. just had her on   
    RH> metformin.   
      
   Another thing that I do routinely is to use honey as a sweetner. Especially   
   in tea - hot or iced. It even makes the oil of bergamot in Earl Gray tea   
   almost palatable.  Bv)=   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Apple Rice Pudding   
    Categories: Diabetic, Desserts, Rice, Fruits   
         Yield: 6 Servings   
       
         2 c  Cooked rice *   
         1 c  Milk   
         1 tb Liquid Sugartwin **   
              - (1/4 c sugar)   
       1/4 c  Raisins; regular or golden   
         1 ts Vanilla   
       1/4 ts Cinnamon   
       1/4 ts Nutmeg   
         1    Tart apple; shredded peel on   
       1/4 ts Ascorbic acid; colour   
              - keeper ***   
       
     1 tbsp liquid Sugartwin has the sweetness of 4 tbsp or   
     1/4 cup sugar. American Diabetes Assoc. guidelines allow   
     1 tsp sugar per serving or 2 tbsp for a 6 serving recipe   
     which would taste OK to people accustomed to low sugar   
     recipes.   
        
     Combine rice, milk, sweetener (or sugar) raisins,   
     vanilla and spices. Bring to a boil, reduce heat and   
     stir occasionally until the mixture is creamy.   
        
     Core and shred apple and sprinkle with ascorbic acid   
     color keeper, or with a little lemon juice. Stir apple   
     into rice mixture. Cook a few minutes longer until apple   
     is soft.   
        
     Serve warm or cold.   
        
     1/6 recipe made with artificial sweetner - 1 starch   
     choice, 1 milk   
        
     Optional: Cook 2/3 cup rice in 1 2/3 cups water. Make   
     pudding as above without apple and add 2 tbsp coconut.   
        
     Adapted from Light & Easy Choices by Kay Spicer,   
     published in Canada. Shared by Elizabeth Rodier Jan 94.   
        
     NOTES: * I used brown rice - just for S & G   
        
     ** Granulated (dry) Sugar Twin is MUCH easier as it is   
     a volume for volume substitute for sucrose sugar.   
        
     *** Ascorbic acid is also known as vitamin C. While powder   
     is available, a sprinkle of lemon or lime juice works just   
     as well.   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... ReinCarnation: Reconstituting evaporated milk.   
   --- MultiMail/Win v0.52   
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)   
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