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we do lots of home baking in our household. I am now newly diagnosed late onset type 1 . i Love looking at new healthy recipes but many have maple syrup in, instead of refined/granulated/’proper suagr’ in. so my query is, is maple syrup in home baked goods ok for us ? thank you in advance.

Just curious as to why agave nectar/syrup is in so many of the diabetic friendly recipes on this website, when we’re not really supposed to have it because it’s high in sugars ? Is there an alternative ?

Hello, has anyone gone from type 2 with tablets to needing insulin? Just wondered about experiences with this transition , any issues/hints/tips ? thanks.

Hello, so back to square 1 for me. was diagnosed last June query type 1.5 at the time as I ‘wasn’t typical representation’ but diabetic nurses in gp surgery decided to go with Tyoe 2 and treat with gliclazide and metformin straightaway. Hospital clinic said they wouldn’t see me unless I lose...