I have been using Splenda for about 8 years, ever since I found out I was
diabetic. One mistake that a lot of us still make is to worry about how
much sugar is in something we want to eat. Things that say "no sugar added"
are misleading, if the carbs are still high.

A doctor told me not to worry about the sugar content, but the amount of
carbs. As long as I count them and can stay 150 or less a day, I don't have
to take my medication. If you eat more than that, you can also count the
grams of fiber you eat everyday, and subtract that amount from your total
carbs. That will give you your "net" carbs. That should stay 150 or less a
day.

Dwayne

"June Geraci" > wrote in message
. com...
> Don't you just love Splenda? My brother and his family were
> visiting over the weekend, and I made a coconut custard pie. My
> brother will NOT eat anything "low cal"...
>
> He ate the pie and raved over it. Then I told him the cookie crust
> was made with Voortman's sugar-free almonette cookies and Splenda.
> The filling was made with Splenda. The whipped cream was sweetened
> with Splenda. He was astonished.
>
> The whipped cream topping was the recipe I put on the list last
> week - substituting Splenda for sugar, though. It works quite well.
>
> Any diabetics on the list - if you don't already know about it,
> Splenda has a club that will email you recipes, and it's well worth
> joining.
>
> June
>
>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> Oh pshaw, on Wed 14 Jun 2006 02:18:55p, June Geraci meant to
> say...
>>
>> > I'm Type II, and love including beets in my diet.
>> >
>> > They're really good if you steam them until tender, cool them
> down,
>> > shred them, and toss them with olive oil, red wine vinegar,
>> > dehydrated onion, granulated garlic, and salt & pepper.
> Experiment
>> > until you get the results you want. We either eat that as a
> side
>> > dish or toss some into our individual salad plates. It never
> ends
>> > up as leftovers.
>> >
>> > June
>>
>> Also, as a Type II, I make pickled beets sweetened with Splenda.
>>
>>
>> --
>> Wayne Boatwright @¿@¬
>> _____________________
>
>