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(Mike Shmayer) wrote in
om:
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>
>
> 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.

It's been ages since I've had a jam or jelly on my bread. I butter up
my toast and put splenda and cinnamon on it and stick it in the
microwave for 20 seconds. YUMMY

Oil and vinegar for the salad? Stay away from low-fat salad dressings.
They have a bunch of sugar added to compensate for the lower taste from
the lower fat.

Sherry