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

[grizly]

Probably best, if you are not a dietician yourself, to consult a dietician
or simply prepare the meal with ample variety of foodstuffs that diabetics
can enjoy.  If you are committed to this Cooking Light magazine recipe for
the visiting SCA nobles, then the dietician could direct modifications, or
give the diners as much information as possible for them to make informed
consent for themselves.

You might find even more muslim recipe options in al-bagdadi (sp?), or on
Cariadoc's webpages.  They will have similar challenges in that they are not
developed for diabetics per se, but it does offer you more options if you
need them, and some added adventure into historical recipes that could be
similar to what you are considering form the magazine.

niccolo difrancesco
(always an invitation to use the historical source to feed good food to good
people)

-----Original Message-----
<<<<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>>>>>>>>