And "sugar free" foods are toxic, being as they are full of starch and Maltitol both of which raise blood sugar. The key to controlling blood sugars safely is to cut carbohydrates out of meals, not fat. This would have been standard advice in 1995, but not 2005. For example, at one point the author mentions that she tests her husband's blood and injects long acting insulin if the reading is over 150 mg/dl. It's a shame her husband didn't visit a good endocrinologist back when he was first diagnosed with diabetes rather than the beloved family doctor whose diet and treatment advice shows that her training in diabetes was decades old and way out of date. She lovingly feeds her husband a diet of sugar free, low fat, high carb foods which, unbeknownst to her, since she never tests her husband's blood sugar after meals, ensures the high blood sugars that worsen his neuropathy, heart disease and the likelihood of more strokes. Since my "day job" is being an expert in diabetes, the thing that got to me most about this book was the tragically poor medical advice the author followed, especially as she prides herself on doing medical research.
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