[Sca-cooks] a Viking-challenge?
talana1 at hotmail.com
Sun Dec 11 18:01:02 PST 2011
I am a Type II diabetic, and my first apprentice is a Type I. We look at event menus and decide what we can eat, and how much, because it's up to us to look after our dietary needs. A diabetic who has their blood sugar under control knows how to find their path through a feast. If I want the sweet dessert, I skip the starches offered earlier in the meal.
My suggestion would be to make sure the ingredients list is available so the diners can make their own decisions.
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