Hi there! I have been a type 2 diabetic for almost 6 years and in denial. However, since my recent retina screening showed minor changes I have to get a grip! I tried low carbing last year for about 6 weeks and it really worked in bringing down my BG, but I slipped back into eating poorly.
I was looking at dessert/cake/cookie recipes and noticed that they all use some form of granulated sweetener. I like Sukrin and have been liberally sprinkling this over my strawberries (yes I know I shouldnt eat the fruit but I have a very limited palette of things I like to eat, and its miserable enough doing low carb without giving up ALL fruit). Anyhow, I just realised that there are 100g of carbs in 100g of Sukrin, which is the same as in sugar and is used in a 1:1 ratio, so what is the advantage in giving up sugar, or in using sweetener instead?
Turns out my 'sugar free, fat free, flour free' cookies have about 20 carbs each if I count the 150g in the recipe. I wasnt looking to regularly cook cakes etc but just now and again as a treat. Thanks for any advice.
Caryn
I was looking at dessert/cake/cookie recipes and noticed that they all use some form of granulated sweetener. I like Sukrin and have been liberally sprinkling this over my strawberries (yes I know I shouldnt eat the fruit but I have a very limited palette of things I like to eat, and its miserable enough doing low carb without giving up ALL fruit). Anyhow, I just realised that there are 100g of carbs in 100g of Sukrin, which is the same as in sugar and is used in a 1:1 ratio, so what is the advantage in giving up sugar, or in using sweetener instead?
Turns out my 'sugar free, fat free, flour free' cookies have about 20 carbs each if I count the 150g in the recipe. I wasnt looking to regularly cook cakes etc but just now and again as a treat. Thanks for any advice.
Caryn