[Sca-cooks] Diabetes and Honey - substitute or not?
Mike C. Baker
kihebard at hotmail.com
Sat May 6 12:33:30 PDT 2006
My personal "take" on this is all things in moderation (including
moderation) -- and the *best* thing to do when in doubt about a "diabetic
friendly" dish is to ask the target audience just what they mean in their
usage of the term. (For example, for MYSELF, the Platina honey-sweetened
cheesecake is something that I absolutely adore -- and rigorously limit to a
_small_ serving each day I find it available.)
"When in doubt": my personal rule of thumb for such a dish IF working under
such a request and unable to communicate directly to the potential diners
would be to send any questions to the head of retinue / entourage while
testing various combinations in advance. For a direct example, with the
tagine in question, try halving the amount of honey and adding back some
amount of Splenda (*not* Splenda Baking Blend!); a separate batch with 1/4
the suggested honey, a dusting of stevia powder, and a little extra liquid;
and perhaps a third batch with a light syrup of apricot juice mixed with
Splenda and reduced over a very low heat.
In general, fruit juice that has *not* been cooked or otherwise handled in
such a way that fructose converts to sucrose is more "friendly" than refined
sugars or even unprocessed cane sap / juice -- but much comes down to *how*
the given diabetic is managing their condition, and the variations are way
too many in number to cover briefly.
Apologies that I can't speak more specifically to how this affects a
"tagine" -- not a dish / type of dish covered in the references I have ready
to hand. (Not even an unabridged dictionary? Sad comment on dictionary
compilation, I suppose...)
Adieu, Amra / ttfn - Mike / Pax ... Kihe (Mike C. Baker)
SCA: al-Sayyid Amr ibn Majid al-Bakri al-Amra, F.O.B, OSCA
"Other": Reverend Kihe Blackeagle PULC (the DreamSinger Bard)
Opinions? I'm FULL of 'em | Buy my writings!:
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http://www.livejournal.com/users/kihebard/
----- Original Message -----
From: "Ysabeau" <ysabeau at mail.ev1.net>
To: "'Cooks within the SCA'" <sca-cooks at ansteorra.org>
Sent: Saturday, May 06, 2006 12:48 PM
Subject: [Sca-cooks] Diabetes and Honey - substitute or not?
> 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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