Blog: Diabetic chatback

Catherine Sleep | 13 April 2004

Thought those of you who receive my weekly newsletter might like to read this follow-up from a well-informed reader on the subject of specialist diabetic foods.

Dear Catherine,

In response to your editorial re diabetic foods, the answer is not as simple as that. Diabetes has been known about for a hundred years, controllable to a minor extent since the discovery of artificial insulin in the 1930s but only recently has it become better understood.

In the past, doctors did indeed recommend low sugar special diabetic foods. Not only are most no longer necessary but when they use the sugar substitute sorbitol, this is just as fattening as sugar and can cause indigestion and diarrhoea. It also has a funny "cold" taste.

The only diabetic products I would recommend are diabetic jam, such as Tute, which contains less sugar than ordinary commercial jam and is actually tastier in my opinion.

Where I disagree with the British diabetic charity, Diabetes UK, is on the subject of diabetic meals served on airlines. They advise their members not to order diabetic meals. As a frequent traveller due to my business (an interpreter, translator and cookery writer) who goes on a lot of long haul flights (the Middle East and USA mainly) I always order diabetic meals because it means you get fruit instead of some pudding dessert. Please encourage airline caterers to continue to supply diabetic meals and I will encourage diabetics to eat them!

Josephine Bacon

And if you care to see the editorial to which Josephine is referring, click the link below, then click “Read Messages”, then choose issue 213 and click “View Message”.

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