[Sca-cooks] Re: recipes without honey

[John Kemker]

Okeydokey, time to weigh in as a diabetic:

THANK YOU VERY MUCH FOR KEEPING US IN MIND!  [grin]

I can live with sugar, in moderate quantities.  What I'd like to see, 
however, is being careful with how much non-fiber carbohydrates are 
served.  If every item is heavy in "impact carbs"  (carbs that are 
mostly sugar or starch with little or no fiber content) then it's just 
as bad as serving me all sugar.  Don't stop serving the 
high-starch/high-sugar items, though.  Just don't make*every* dish full 
of them.

Now, I'm not talking about filling me up with fats and proteins, 
either.  Just balance the meal.  Give me a variety.  I'm responsible for 
balancing my intake.  Your best bet to satisfy me is to provide me with 
a variety of choices for me to construct *my* meal plan from.  By doing 
so, you'll also provide the rest of your guests a variety of items for 
them to choose from, as well.  Everybody wins.

In other words, don't cater just to me.  Think about how every person 
out there will have different likes/dislikes/allergies/dietary 
restrictions/etc.  You cannot satisfy every person with every dish, no 
matter how hard you try.  So aim at providing enough of a variety that 
nobody goes away hungry and limit that variety enough so that you don't 
go away stark raving mad or the event steward goes away with a busted 
budget.  [grin]

By all means, if it's within your budget and your time constraints, 
create a dish that is a "sweet treat" for the diabetics.  You'll have 
every diabetic you present the dish to grateful for the simple fact that 
you thought of us.

BTW:  I have found that my blood sugars are much improved, even when 
eating an elaborate feast, at events.  Why?  I'm much more active 
(walking, etc) at an event than I am the rest of the time.  This is 
probably a sign from above for me to get up off my tuchis and go exercise.

--Cian