We are trailing way behind in this country, the best they can come up with is that disgusting, horrible Franks diabetic ice cream, proudly boasting that they supply this **** to the NHS, at over 17g carbs per 100g and full of chemicals and transfats, its hardly suitable for a diabetic unless they want to treat a hypo
You know, this kind of thing is exactly why I had to take a break from this site in site but anyway...
I'm surprised you never heard of Dreamfields Pasta (which, admittedly has a somewhat dodgy reputation). You might also want to look into your
chemophobia.
As for the original question - maybe? Last time I visited the US I bought some low carb (<3g net carb) tortillas which tasted alright but most concoctions will inevitably be bad: If you take out the carbs, then you'll either get something which neither tastes nor feels like food, or add indigestible a stuff like polyols for bulk and taste which will affect digestion.
I have just come out of hospital and you wouldnt believe what I have witnessed there, a patient, type 2 diabetic on insulin, swollen legs and ulcers, breathing problems, half blind, nurses come to do the obs,
What you don't know is context - did that nurse make these comments because they wanted to reassure the old lady, or because they were ignorant? The nurse you saw probably had zero power of the medication or diet and was just trying their best to keep the patient comfortable.
Secondly, you don't know why that patient is in a hospital to begin with. Yes, high BG does damage blood vessels which, in the long term, adds up to all the things associated with diabetes - neuropathy, diabetic foot, etc. However, that doesn't mean that tight control is always best. But even if we don't have half the information needed to make an educated decision we can still have fun bashing the NHS on the interwebz.
