[Sca-cooks] Brown rice syrup?

[ranvaig at columbus.rr.com]

>So then, what you are saying is that I might even be able to use it to
>replace the syrups that some things need that I can use Splenda for...and
>avoid the sugar/carb thing that I have to do for my diabetes??

One source says Brown Rice Syrups consists of approximately 50% 
soluble complex carbohydrates, 45% maltose and 3% glucose.

Small amounts might be better than using sugar, but I wouldn't assume 
you could use it freely in a diabetic diet.

Ranvaig