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 Stacey Harris

S
hortly after attending culinary school to become a pastry chef, Stacey Harris was diagnosed with diabetes. “Mercy, I was devastated, as I absolutely loved to bake and loved to eat sweets”. Stacey experimented with a lot of artificial sweeteners and was mainly disappointed with the results, and thought, there has to be a better way to bake great tasting products that will be enjoyable for diabetics to eat. After all, the love of eating is what got most of us into this mess to begin with!

After many experiments, Stacey developed a formula that consistently turned out delicious confections even a non-diabetic would love.

Harris makes her own low-carb flours, which she uses to prepare pancakes, waffles and muffins, and  keeps the following on hand at all times: white flour, white whole wheat flour, whole wheat flour, soy flour, whole almonds and old-fashioned oats, and she is continually adding new flours to her arsenal.

 In the months to come Health Craft will periodically email Stacey’s methods as well as the results of her pastry creations. By sharing her techniques you can experiment and perform your own culinary wizardry!

Health Craft Newsletter August 5, 2008

Common Natural and Artificial Sweeteners Available To Diabetics

Sugar considered "the gold standard of sweeteners" makes many foods palatable and enjoyable to eat. It is both loved for its taste and feared and despised for its contribution to dental decay, obesity and diabetes when abused.  It is a common misconception that diabetics cannot consume sugar. It is now shown that the total amount of carbs is what affects blood glucose levels the most and not the amount of sugar that is consumed by an individual. Diabetics can consume sugar in moderate amounts.

 Honey a viscous sweetener produced by honey bees, is another common natural sweetener, similar in composition and relative sweetness to granulated sugar.  It has a distinctive flavor and adds moistness to baked goods. Honey can also be used in limited amounts by diabetics.

 Although there are a number of artificial sweeteners on the market, most diabetics favor artificial sweeteners that are widely available through their local grocery store chain, and those that mimic the appearance and taste of natural table sugar. The most popular and familiar artificial sweeteners are recognized by their colorful pink, blue and yellow packets.

The pink packets contain saccharin, brand name, Sweet N Low,  blue packets contain aspartame, brand names Equal and NutraSweet, and the yellow packets now the most popular artificial sweetener, contain sucralose, brand name Splenda. Artificial sweeteners are the most favored sweeteners for diabetics; not due to taste, but due to the negative or minimal effect it has on blood glucose levels. All sweeteners both natural and artificial have documented side effects which should be reviewed before selecting the best option for an individual.

Date Drops

1/2 c Smart Balance regular spread
3/4 c packed brown sugar
2 eggs
1/4 c milk
1 c white flour
1/2 c oat flour
1 tsp baking powder
1 c rolled oats
1 c walnuts, chopped
1 c dates, chopped

Cream together Smart Balance and sugar, add eggs and milk and combine well.

Sift together the flours and baking powder and add to wet ingredients gradually while mixing.

 Add rolled oats, nuts and dates. Drop by teaspoonfuls onto an ungreased baking sheet. Bake at 350 degrees for 15 to 20 minutes.

 Stacey Harris

For more information on Stacey Harris “The Diabetic Pastry Chef” http://www.diabeticpastrychef.com

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