Change of Heart
You know there has been a change in the air that has me thinking differently about diabetic cookbooks and health cooking magazines. Lately, Cooking Light has been impressing me with meals that are not only a delight to the eyes, but also to the tummy. All of this is achieved without replacing the ingredients with artificial replacements. Steadily, I'm falling for a magazine that achieves great cooking without triggering all of my allergies with artificial additives like artificial sugar. The other day, I picked up a diabetic cookbook that belonged to someone at work. To my surprise, it also didn't have any artificial sugar in it, either. It has honey and other natural sugars instead.
My primary problem with food is that I'm pretty much allergic to artificial replacements of fat, sugar, salt, and things. On top of all this, my Sugar Sensitivity complicates the matter that I don't take to table sugar very well. So, the best action to take is to use natural sugar, or watch my intact of processed sugar before it hits the level that will make me sick.
My primary problem with food is that I'm pretty much allergic to artificial replacements of fat, sugar, salt, and things. On top of all this, my Sugar Sensitivity complicates the matter that I don't take to table sugar very well. So, the best action to take is to use natural sugar, or watch my intact of processed sugar before it hits the level that will make me sick.