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

[Elaine Koogler]

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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>   
I think a lot would depend on how much honey is used.  I made one last 
week that sounds quite similar, and it was only about 2 tablespoons to 
something like 1 1/2 pounds of lamb.  In a case like that, I can't 
imagine that there would be a problem, especially since it's not a 
refined sugar.

Kiri