Sunday, February 13, 2011


(Equal, NutraSweet)
Calories per teaspoon: 0
Uses: Table, beverages, foods, cooking (NutraSweet only)
What it is: Aspartame became the sweetener of choice when saccharin fell from grace in the early 1970s. It is a derivative of two amino acids -- aspartic acid and phenylalanine -- and is 200 hundred times sweeter than sugar.
For people with diabetes: It's safe because it produces a very small glycemic response, or spike in blood glucose.
Cooking with it: Aspartame can be used in beverages, ice cream, puddings, and other foods that don't require prolonged heating. Aspartame also enhances flavor, so when it's combined with other sweeteners, its sweetening power intensifies.
Packets of Equal and NutraSweet are handy for stirring into coffee and other drinks. For limited cooking, you can use Equal Spoonful and NutraSweet in bulk form. For limited baking, you can try Equal Sugar Lite -- a blend of aspartame, acesulfame potassium, and sugar. However, if the heat is too high or the cooking time is too long, aspartame and its ability to sweeten may break down. Another caveat: A small number of people with phenylketonuria (PKU), a rare genetic disorder, cannot metabolize phenylalanine, so they must avoid aspartame.




Calories per teaspoon: 2
Uses: Table, beverages, foods, cooking
What it is: Splenda has made a big splash in the sugar substitute world. It's made from real sugar through a process that combines sugar with chlorine. Sucralose was approved in 1998 and is 600 times sweeter than sugar.
For people with diabetes: Sucralose has no effect on carbohydrate metabolism, short- or long-term blood glucose control, or insulin secretion.
Cooking with it: Sucralose is heat-stable, so it works as an ingredient in many foods. Cup-for-cup, Splenda granular, a product with bulking agents so it measures like sugar, offers a significant calorie savings -- 1 cup contains 96 calories, compared with 770 calories in a cup of sugar. You can also sweeten beverages with packets of Splenda. And for baking, you can use Splenda or its sugar combination product -- Splenda Sugar Blend for Baking.

Sugar Substitutes

Sugar Substitutes

With more low-calorie food products on the market, cookies, cakes, and soft drinks may fit your diabetes eating plan better than ever.
You'll also find a variety of sugar substitutes and sugar-substitute blends you can use in cooking and baking.
What role should these sugar substitutes play in your diet?
What do they cost? Can you use them in baking?
While it's good to know you have sweet alternatives to sugar, figuring out how to use them can be complicated. This post is to help you and clear your doubts.
And some great recipes too.

Monday, November 22, 2010

Snacking Tips for Diabetics

Snacking Tips for Diabetics
Snacking is not a must, even with insulin.
Snacking might make blood glucose management hard . 
Snack if it helps you meet nutrition needs and within the calorie limit for the day.
Snack on low carb  foods like a piece of fruit,salad,any vegetable smoothie with yogurt or nuts in between meals to ward off your hunger .
Snacking to prevent low blood sugars is not advisable. Now blood glucose-lowering medications are much advanced . If you regularly experience low sugar even after following the prescribed diet plan, talk to your physician about adjusting the dosage of medicine.
Snacking  helps you in preventing overeating in main meals.

Wednesday, June 16, 2010

Oven fried chicken

  • 6  skinless, boneless chicken breast halves 
  • 1 cup buttermilk
  • nonstick cooking spray
  • 1 1/4 cups crushed cornflakes
  • 1 teaspoon garlic powder or dried minced garlic
  • 1 teaspoon onion powder or dried minced onion
  • 1 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • In a large resealable plastic bag, combine chicken and buttermilk. 
  • Seal bag and shake to coat chicken. 
  • Marinate in the refrigerator for 2 to 6 hours, shaking occasionally.
  • Preheat oven to 200°c. Line a baking sheet with foil; coat foil with nonstick cooking spray. 
  • Drain chicken, discarding excess buttermilk.
  • In another large resealable plastic bag, combine crushed cornflakes, garlic, onion, paprika, and pepper; seal bag.
  • Shake well to combine. 
  • Add chicken, one piece at a time, and shake the bag to coat the chicken well.
  • Place chicken on the prepared baking sheet.
  • Coat chicken with nonstick cooking spray. 
  • Bake, uncovered, for 20 to 25 minutes or until chicken is no longer pink . 

Friday, June 4, 2010

Fruit and yogurt parfait

Medium sized kiwifruits or apple -2
Plain low-fat yogur/curds-1 cup
Wheat biscuits,bite sized-1/2 cup
Sugar free syrup-2tsp or splenda
Sliced almonds, toasted-1tbsp
Ground cinnamon -a dash
Peel and chop fruit, reserving 2 wedges for garnish. Set aside.
Combine yogurt and vanilla.
Spoon half of the yogurt mixture into two parfait glasses or cups.
Top with half of the biscuits,chopped fruit,syrup, remaining yogurt mixture, and remaining biscuits.
Sprinkle with almonds and cinnamon.
Garnish each serving with a reserved fruit wedge.
Makes 2 servings.

Wednesday, May 12, 2010


Grated bottle gourd -2cups
Milk -2cups
Cardamom powder-1/2tsp
Artificial sweetener-6 sachets
Ghee -2tbsp
 For the garnish
 Slivered almonds and raisins
 Heat the ghee in a pan, add the grated bottle gourd and saute till it turns transparent and soft
Add the milk and bring to a boil.
 Simmer the mixture, stirring occasionally.
 When the halwa is almost dry, add the artificial sweetener and cardomom powder and mix well.
 Stir till  all the moisture has evaporated.
 Serve garnished with the slivered almonds and raisins fried in a tsp of ghee