As a chef attempting to make sugar-free recipes I find myself surrounded by a set of chefs, who are idiots. Listen, I don't care how much experience these other chefs have but when you say that you have a recipe for something that is sugar-free and then you have sugar listed, like maple syrup, corn syrup, HFCS, honey or other things, it is NOT sugar free.
I just finished making apple butter the second time and this time, this recipe, made eleven 8 oz jars and this was done with a completely sugar-free recipe: which means that no sugar was added. No honey was added, no blue agave nectar, no corn syrup or anything like that. It is the most close to nature for these products and as such, this is how sugar-free should be.
In regards to diabetes, which I attempt to make all of my foods work well with, some things are good to eat and others are not. For instance, meats have almost no GL's or glycemic loads so they are okay for people with diabetes while other things like processed white flour is high on the glycemic load list and the sugars therein stay in your bloodstream longer so they are not good. Now, what I love concerning this is the statement on the American Diabetes Website, http://www.diabetes.org/ , stating that "All of our recipes meet the ADA Guidelines and can help you fit nutrition into your busiest days."
So you think, "good, there are recipes that I can make and it will be good for my body." That is not the case though. Some of the recipes use high processed things and then on the bottom of the recipe it states " Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love".
This is contradicts itself. A website claiming that all articles on the site are written by women and then having articles written by men with an annotation under them, does not still qualify it. So, why did the site say that all recipes are good for Diabetics but not all recipes are good for Diabetics? I have no idea but it would be a good question to ask them. The worse part is that on the site it says that these recipes come from a book that is given out by the ADA. This is as bad as someone saying that they are going to make a Vegan Pumpkin pie and then use butter and not use pumpkins.
Well, to everyone who reads this: Diabetics should not take in that many glycemic loads per day, as your body has a hard enough time dealing with little bits of sugar anyways. My products, use as low GL foods as I can get and I do a bit of molecular gastronomy at times in order to make them as diabetic friendly as possible. These people and most others, seem that they do not care about the consumer.
"Here is my diabetic friendly candy bar, using high fructose corn syrup and all-purpose bleached flour. Enjoy"