[Sca-cooks] Diabetes and Honey - substitute or not?

[LRA]

I have found a fake honey. It tastes like the real stuff, looks like, 
cooks like, measures like and dissolves like the real thing. It is made 
by MARKET PANTRY and called Imitation Honey. I have been able to find 
the product at only Super Wal-Mart and Super Target stores (at least in 
my area, Tulsa, OK). And it is more expensive than real honey.

The package says "sugar free, not a low calorie food". It has 0 grams of 
sugar, but is made with sugar alcohols. Some people have problems with 
sugar alcohols.

I'm not a diabetic, but I try to stay on a low carb life-style.

I'd be interested to find out if others have found other products of 
this nature.

Lynn the Inquisitive

Ysabeau wrote:
> I've been asked/volunteered to prepare a dinner at a local non-feast event
> for the crown and other visiting nobles. There isn't a kitchen on site so I
> was looking at prepare ahead recipes. While it isn't necessarily period,
> there is a great recipe for a lamb with honey and apricots tagine in the
> latest Cooking Light magazine. Since our current crown has a North
> African/Muslim Spain (not really sure which) persona, I thought I'd try a
> tagine as one of the dishes. However, they also request a diabetic friendly
> diet...so what do I do about honey? I don't think Splenda makes a good
> substitute so any other ideas? How does honey fit into the diabetic diet?
> Should I just try something else?
> 
> I'm sure there are other cooks on the list that have prepared food for TRMs
> Mahdi and Valeria...any suggestions?
> 
> Thanks,
> Ysabeau
> 
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