My nephew (22 years old) was just diagnosed with Type 1 diabetes last week. I'm making Thanksgiving dinner and I would like to have as many diabetes friendly dishes as possible. (My FIL is borderline diabetic). Has anyone made cranberry sauce with Splenda? It seems like it would be a LOT of Splenda. I would sure appreciate any help, I'd like to have dishes everyone will enjoy, I don't want him to feel self-conscious.
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ISO: ISO-Cranberry recipes for diabetics. Desserts, too
- Thread starter cindy
- Start date
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misplaced-in-az
Well-known member
Cindy, I use Splenda all the time when I make my own cranberry sauce.
I cook the cranberries with just the water and when they are done I cool them a bit, then start adding the Splenda 1/4 cup at time, tasting it until I think it is the right amount of sweetness. If it is not too much trouble, there are a couple of Splenda Cookbooks available that you can purchase at Walmart or any bookstore. Unfortunately, mine are packed away and I cannot get to them now. Oh, Log on to Splenda.com and I'll bet you will find lots of recipes there.
I cook the cranberries with just the water and when they are done I cool them a bit, then start adding the Splenda 1/4 cup at time, tasting it until I think it is the right amount of sweetness. If it is not too much trouble, there are a couple of Splenda Cookbooks available that you can purchase at Walmart or any bookstore. Unfortunately, mine are packed away and I cannot get to them now. Oh, Log on to Splenda.com and I'll bet you will find lots of recipes there.
shaun-in-to
Well-known member
Note that Type 1 diabetics do not have to avoid sugar, unlike Type 2 diabetics
Your Type 1 nephew can safely eat your usual cranberry sauce. We Type 1's have been allowed, for about 20 years, to eat "normal" food, including all those sugary desserts once forbidden to us. Most Type 1's these days count the carbohydrates we're consuming and give an adjusted dose of insulin at the time we're eating (by injection or pump). Most Type 1's I know or chat with on the Net don't restrict sugar and don't use sugar substitutes -- but they're educated and know how to compensate.
Unless you're also cooking for a number of Type 2 diabetics, you can make the "normal" cranberry sauce for your nephew. He'd probably really appreciate it, though, if you let him know the carbohydrate value (2 tbsp equals 10 grams of carbo).
(No, we don't expect our hosts to do all this math. If we're eating out, we guess wildly.)
All that said, your nephew, being newly diagnosed, might be on a more restricted regimen for now, while he gets used to all the overwhelming stuff he has to learn. In that case, ignore what I said.
Your Type 1 nephew can safely eat your usual cranberry sauce. We Type 1's have been allowed, for about 20 years, to eat "normal" food, including all those sugary desserts once forbidden to us. Most Type 1's these days count the carbohydrates we're consuming and give an adjusted dose of insulin at the time we're eating (by injection or pump). Most Type 1's I know or chat with on the Net don't restrict sugar and don't use sugar substitutes -- but they're educated and know how to compensate.
Unless you're also cooking for a number of Type 2 diabetics, you can make the "normal" cranberry sauce for your nephew. He'd probably really appreciate it, though, if you let him know the carbohydrate value (2 tbsp equals 10 grams of carbo).
(No, we don't expect our hosts to do all this math. If we're eating out, we guess wildly.)
All that said, your nephew, being newly diagnosed, might be on a more restricted regimen for now, while he gets used to all the overwhelming stuff he has to learn. In that case, ignore what I said.
Shaun, thank you for the info. I only have experience with my FIL
(Type 2). Until I read your post, I didn't know there was a difference. I'm now thinking that with some very low carb choices, he could indulge in the higher carb stuff (like stuffing). Does that sound right?
(Type 2). Until I read your post, I didn't know there was a difference. I'm now thinking that with some very low carb choices, he could indulge in the higher carb stuff (like stuffing). Does that sound right?
shaun-in-to
Well-known member
I thought I posted a reply yesterday but it's not here. Ordinarily
a Type 1 has a carbos-per-meal goal (90 grams for dinner in my case). So if I want that piece of pie that I know (or guess) is 70 grams carbo per slice, then I can:
a) cut back on the amount of carbo I eat in the rest of the meal (bread, flour, potatoes, starchy veg like carrots and turnips, grains and legumes, fruit, juice, etc.) so I still come close to my 90-gram target, or
b) eat what I want but calculate the total carbos, then either give myself extra insulin for the extra carbo or walk around the block a few times to burn off the extra. (Or, if I've eaten less than my target, give less insulin.)
The science shows that carbohydrates raise the blood sugar equally, regardless of source, although they raise it at different speeds (the whole glycemic index thing). So whether you consume 10 grams of carbo in the form of an apple, some pasta, or a chocolate fudge sundae, it's all the same to the body. The "old" thinking was that sugar raised the blood sugar more than fruit/veg/grain carbos, and therefore was to be avoided.
Most Type 1 diabetics can eat the same things as non-diabetics. We do not have to watch sugar or fat content any more than any other health-conscious person. Of course, all things in moderation.
BTW, my sympathies to your nephew on being diagnosed right before a major food-feast holiday. Trial by fire!
a Type 1 has a carbos-per-meal goal (90 grams for dinner in my case). So if I want that piece of pie that I know (or guess) is 70 grams carbo per slice, then I can:
a) cut back on the amount of carbo I eat in the rest of the meal (bread, flour, potatoes, starchy veg like carrots and turnips, grains and legumes, fruit, juice, etc.) so I still come close to my 90-gram target, or
b) eat what I want but calculate the total carbos, then either give myself extra insulin for the extra carbo or walk around the block a few times to burn off the extra. (Or, if I've eaten less than my target, give less insulin.)
The science shows that carbohydrates raise the blood sugar equally, regardless of source, although they raise it at different speeds (the whole glycemic index thing). So whether you consume 10 grams of carbo in the form of an apple, some pasta, or a chocolate fudge sundae, it's all the same to the body. The "old" thinking was that sugar raised the blood sugar more than fruit/veg/grain carbos, and therefore was to be avoided.
Most Type 1 diabetics can eat the same things as non-diabetics. We do not have to watch sugar or fat content any more than any other health-conscious person. Of course, all things in moderation.
BTW, my sympathies to your nephew on being diagnosed right before a major food-feast holiday. Trial by fire!