In article ,
(Mike Shmayer) wrote:

I'm type 2, and while I typically use whole grain breads as my carb
source in each meal, it's killing me to not be able to put jam on my
bread or dressing on my salad.

Why no dressing on your salad? There are plenty of very LC salad
dressing options.

Most of the products on that
nosugardaddy.com website use sugar alcohols like maltitol, sorbitol,
mannitol, as sweeteners.. are those as bad as sucralose? I know
sucralose is a chlorinated carb, but I don't think the sugar alcohols
are.

What's wrong with sucralose in your view? I don't care for the taste,
which is why I don't use much of it. I am using less and less of the
sugar alcohols because of frequent GI response to them.

I like Smuckers reduced sugar jam myself.

Priscilla, type 2