Several new cookbooks and books may aid in customizing menus by adapting recipes to low-fat, low-sugar, sugar-free, or low-salt.
Note that today there are two ways of looking at foods for those with diabetes: the diabetic exchange list with food groups, and carbohydrate counting which looks at all sources of carbohydrate and considers them equal.
“This is a new approach, where one fruit equals one starch,” says registered dietitian Katherine Navarre. “If you have three carbohydrate choices, it is more flexible. You could have three starches, or two starches and a fruit.
“Exchanges used to dictate more of a prescribed meal as opposed to achieving variety in choices.”
Recipes that are low in sugar or have sugar-free ingredients often include low-fat and low-salt ingredients as well.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.