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Latest Desserts Articles
Diabetes Desserts Article Archives
May 2012
Recently, I was cuddling my sleeping toddler and watching a recorded episode of The View. If you've never seen the show, five well-known women discuss "hot topics" and interview guests. On the day I watched, their guest co-host was Paula Deen, the Southern chef who is best known for adding endless sticks of butter to her recipes.
16 comments - Posted May 23, 2012
September 2010
New research findings reveal that one of America's favorite colorful fruits, blueberries, have properties that help to improve factors related to pre-diabetes and decrease inflammation in obese men and women. Chronic low-grade inflammation related to obesity contributes to insulin resistance, a major factor in the development of type 2 diabetes. "This is an excellent example of the importance of clinical trials to building our knowledge-base in helping to improve public health," said Steven Heymsfield, PBRC Executive Director
0 comments - Posted Sep 21, 2010
March 2010
I do not conceal the fact that I love dessert. I believe that it is something that I deserve, a reward for working out that morning, keeping my blood sugar in check, monitoring my carbohydrate intake, going to work, and taking care of household duties.
15 comments - Posted Mar 31, 2010
February 2010
Foods that are sugar free, no sugar added, or low carb, typically have the sugar replaced with sugar alcohol. Sugar alcohols have a significantly diminished impact on blood sugar levels as compared to regular sugar because they are incompletely absorbed into the blood stream from the small intestine. They also have fewer calories than sugar, and are not as sweet as sugar. Some common sugar alcohols are: glycol, sorbitol, xylitol, mannitol, and lactitol. The simplest sugar alcohol, ethylene glycol, is the sweet but notoriously toxic chemical used in antifreeze. Sugar alcohol is typically derived from fruits and vegetables.
3 comments - Posted Feb 12, 2010
January 2010
I have a long-standing obsession with baking. The art of creating cookies, bars, pies, and cakes got me through some of the most stressful times in my life, including holidays, college final exams, and a new job. After I was diagnosed with type 1 diabetes at the age of twenty-four, however, I learned that my traditional ingredients, including white flour, sugar, and excessive amounts of chocolate, lead to high blood sugars and of course, fatigue, fogginess, and other undesirable side effects.
15 comments - Posted Jan 26, 2010
December 2009
The dictionary defines a sugar plum as a small round or oval piece of sugary candy. But for most of us, visions of sugar plums dancing in our heads conjures up a far vaster array of sweet holiday treats. From cakes, cookies, and pies, to sugar-laced seasonal beverages, and yes, plenty of sweet confections, the holiday season is arguably the sweetest time of the year - and the most difficult when one is trying to keep carbohydrates and calories in check.
0 comments - Posted Dec 15, 2009
July 2009
Patriotism, parades, parties, and pyrotechnics - July Fourth is a high intensity day of celebrations and national pride. In many towns, families move from one exciting event to the next, and the day can be very unpredictable. Still, parents of children with diabetes want carefree time with their families, and children don't want to think about diabetes details. A bit of advanced planning and packing can make this festive day much easier.
0 comments - Posted Jul 2, 2009
December 2008
Once you're diagnosed with type 2, you begin a long, often trial-and-error journey toward creating a daily routine that accommodates your disease without making you feel like an invalid.
2 comments - Posted Dec 2, 2008
November 2008
It's National Diabetes Month! Why not reward yourself for all that work you've done educating yourself about diabetes, all that time you've watched your diet, and all that time you've spent exercising? Have yourself a little sugar-free ice cream!
8 comments - Posted Nov 10, 2008
September 2008
Originally ice cream consisted of milk, cream, sugar, flavoring and lots of air. But modern brands adhering to this original recipe are few and far between.
1 comment - Posted Sep 22, 2008
June 2008
Years ago, John Bantle, MD, gave brownies to people with diabetes. Brownies made with real sugar. And their blood glucose levels…did not skyrocket.
27 comments - Posted Jun 26, 2008
March 2008
One of the cartoons you recently published, where a character eats chocolate because his sugar is too low, gave the wrong message. Chocolate should not be used for treating hypoglycemia. There is too much fat in it for it to be effective.
10 comments - Posted Mar 1, 2008
December 2007
It's really true: dark chocolate makes your coronary arteries open up and increases heart blood flow. In a two-week trial, 39 adults ate either 550 milligrams per day of dark chocolate (with a cocoa content of 70 percent or greater), which is full of flavonoids, or the same amount of white chocolate, which has no flavonoids.
1 comment - Posted Dec 9, 2007
July 2007
According to a June study in the Journal of the American Medical Association, eating one small square of very dark chocolate lowers systolic (the top number) blood pressure by about three points and diastolic (the bottom number) blood pressure by about two points.
0 comments - Posted Jul 30, 2007
February 2006
Dolce Food Corporation has introduced new flavors for its low-carb, low-fat, low-calorie Dolce Futuro ice cream. Dolce Futuro is now available in:
0 comments - Posted Feb 1, 2006
Valentine’s Day is the single biggest day for chocolate sales. Among the many kinds of chocolate now available for gift giving are sugar-free as well as dairy-free varieties. Today, sugar-free chocolates may also be labeled “lower carb.”
0 comments - Posted Feb 1, 2006
October 2005
Good news for chocolate lovers: An Italian study found that dark chocolate decreases blood pressure and improves insulin sensitivity in healthy people without diabetes. White chocolate (which does not contain flavanols), however, was not found to have the same effects.
2 comments - Posted Oct 1, 2005
December 2004
The makers of Sweet’n Low (saccharine) sugar substitute have introduced six desserts for people keeping an eye on their carb consumption.
0 comments - Posted Dec 1, 2004
November 2003
Chocolate! Although millions love it, chocolate has always gotten a bad rap in the diabetes community.
3 comments - Posted Nov 1, 2003
December 2002
LeCarb frozen desserts, which have 3 grams of sugars per serving-compared to 14 grams in regular ice cream-are now available at Wal-Mart Supercenters across the country and at Brookshire's, Super 1 Foods, and Ole Foods stores in Texas, Louisiana, Arkansas, and Mississippi.
0 comments - Posted Dec 1, 2002
March 2002
A little boy wanted ice cream after dinner one night. Because his parents had already counted his carbohydrates and given him a carefully calculated dose of insulin, his mother tried to dissuade him.
0 comments - Posted Mar 1, 2002
March 2001
Guylian USA of Englewood Cliffs, New Jersey, has introduced the Guylian's No-Sugar-Added chocolate bar, designed specifically for people with diabetes who love chocolate but can do without the bland taste of some sugar-free chocolate delicacies.
0 comments - Posted Mar 1, 2001
October 2000
In late July, Sorbee International of Philadelphia introduced a full line of its sugar-free grocery products in hopes of enhancing diabetic consumer's options.
0 comments - Posted Oct 1, 2000
September 2000
Sugar Busters Ice Cream, manufactured by Marigold Foods of Minneapolis, Minnesota, has been introduced nationally as a new dessert option for people with diabetes.
0 comments - Posted Sep 1, 2000
July 1999
You know you need a calcium supplement, but that awful, chalky taste just makes it unbearable. A new, chocolate-flavored calcium chew might make it more tempting. It's called Viactiv, and it comes from Mead Johnson Nutritionals.
0 comments - Posted Jul 1, 1999
August 1997
It is commonly recommended that insulin boluses be taken 15 to 45 minutes before eating. The new fast acting insulin Lispro has cut this time down considerably. Now it appears that if the dosage is adjusted to the amount eaten, the insulin can even be taken after a meal and provide equal or better control.
0 comments - Posted Aug 1, 1997