Thanks for the idea, though.
--BenD
Sandy Clark wrote:
> Use Splenda. Tastes much better than sacchrine and cooks well.
>
> _____
>
> From: Ben Doom [mailto:[EMAIL PROTECTED]
> Sent: Monday, December 15, 2003 4:34 PM
> To: CF-Community
> Subject: Re: Cinnamom and Type2 Diabetes
>
> Not very often, but that was my first idea. Mix cinnamon with a
> sacchrine sweetner (aspartame breaks down when cooked) to make cinnamon
> toast. I used to do this as a treat on weekends in HS.
>
> --BenD
>
> Erika L Walker-Arnold wrote:
>
> > Do you eat toast? with butter? Or even dry?
> >
> >
> > Add cinnamon. Tastes great.
> >
> > Cheers,
> > Erika
> > --------------------------------------------------
> >
> > -----Original Message-----
> > From: Ben Doom [mailto:[EMAIL PROTECTED]
> > Sent: Monday, December 15, 2003 4:03 PM
> > To: CF-Community
> > Subject: Re: Cinnamom and Type2 Diabetes
> >
> > I saw an article about this the other day. I've been trying to figure
> > out how to include more cinnamon in my diet without adding more sugar.
> >
> > Ideas/recipies welcome.
> >
> _____
>
[Todays Threads] [This Message] [Subscription] [Fast Unsubscribe] [User Settings]
