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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