diabetic food question

[Urbane Guerrilla]

I was recently diagnosed with Type 2, and am responding well to medication.

Peppery has no effect on glycemic load one way or the other -- peppers are a vegetable. It's white flour, corn meal and sucrose you have to watch out for. I have been getting fructose in bulk at the best health-food store in the area; goes for about $1.09 the pound -- considerably more than table sugar but one-third the glycemic effect too. Very nearly as sweet, but not quite; this complex sugar is still very satisfying nonetheless.

I'm working on cultivating less of a sweet tooth, on getting most of my starches in the company of plenty of fiber and not in powder form -- whole grain hot cereal mainly and some bulgur wheat, sometimes mixing the two, and am looking to the Sugarbusters! books for help and inspiration -- there's a general book and a recipe book, available in all the chain bookstores.

I haven't yet tried cooking with the bulk Splenda that comes in the big yellow box, but the stuff is superb in hot and cold beverages and hot and cold cereals. Speaking of big yellow boxes, sugar free (beSplenda'd) NesQuick is now available in the family-size box instead of the small variety.

The Whole Chili Pepper Book has peppery recipes from around the globe and a chili powder recipe -- for which you will want a pretty ample regular supply of the large mild dried peppers like pasillas, anchos, or New Mexicos; lots of cumin, and your choice of hot-as-a-Hottentot peppers to deliver the heat. I think I included this one in the "Okay, this is the most recent recipe thread" thread. If I didn't, I will rectify the omission.

And I did, too!