Do You Eat Sugar?

[Staceyy]

I'm interested in knowing how many of you eat or dont eat sugar? I'm a trained pastry chef so I do bake and eat limited amounts of sugar in my baked goods. Mostly everywhere else I use artificial sweeteners. Please be honest, do you have a slice of pie now and then? If you don't eat sugar, do you eat anything prepared with white flour such as bread, do you eat potatoes,rice, corn etc. or do you totally avoid these things? I will sometimes eat the above mentioned but not too often.

[someone]

I don't know f you are type 2 or 1, but I am type 1 and eat and drink whatever I want (including soda, candy, pie, etc..).

[Funnygrl]

I eat sugar.

[camjen1]

I'm with someone, I eat anything I want just like a non-diabetic. However you won't be seeing me drinking sugar packed drinks. Of course there is always the saying within moderation but I think that applies to everyone including non-diabetics.

[xMenace]

I try to eat sugar judiciously. We cut the sugar in pies way back, sometimes to 1/2. find most recipes are way to sweet. I prefer the toned down taste. I don't drink sugared drinks unless I need to. I do nibble candies and eat my share of chocolate bars. I have a double-peanut butter brownie in the fridge calling my name ...

[CaptDave4499]

I eat whatever although I try to limit sugar sweets



http://www.flickr.com/photos/candyaddictcom/sets/1216376/

[duck]

I do eat sugar, but not in vast quantities...It's more of a psychological thing where if I were to try and say no, it would make me want sugar more. So I just tell myself I can eat it whenever, though in practice I don't.

[Funnygrl]

I totally avoid all of the things that you mentioned and have for over 2 years. I have watched my fasting glucose readings go from over 500 to the mid 80's controling it with only exercise and eating low carb. There are too many diabetic safe alternatives available for the things that you say you use sugar and white flour for.
What do you consider "diabetic safe" alternatives? "Sugar-free" candies?

[ant hill]

I don't know f you are type 2 or 1, but I am type 1 and eat and drink whatever I want (including soda, candy, pie, etc..).

I'm with you someone, It's also the knowledge on how you use insulin to cover for it also too the exercise that will help.
It's everything in moderation and the knowledge of what food value that it can give you.
On the food Nazi front, A nice Pavlova can i eat it? Of course you can. :T

[KritterMom]

I do eat sugar also, although I try not to overdo it. The only thing I won't do though, is drink regular pop. I haven't done that in years. I'm a Pepsi addict, so I drink only Diet Pepsi. But, as far as food goes, yes I do eat foods with sugar in them.

[camjen1]

I totally avoid all of the things that you mentioned and have for over 2 years. I have watched my fasting glucose readings go from over 500 to the mid 80's controling it with only exercise and eating low carb. There are too many diabetic safe alternatives available for the things that you say you use sugar and white flour for.


I compared your chocolate chip cookie recipe to that of Nestle Toll House chocolate chip cookies and if I had to choose I'd go for the real deal hands down. The carb difference wasn't much and your cookie was higher in calories.

If you compare some sugar free things that we assume are diabetic friendly, they have just as much things that will affect your bg as the normal non-diabetic version. To me the only difference in some sugar free items versus the real deal is the cardboard taste.

[EasyType2]

It's almost impossible to live and not eat ANY sugar. I have learned to avoid many sugar-laden items, but most of my original sugar reduction when first Dxed was elimination of sugar in coffee, tea, and sodas. Strictly whole wheat bread now.

[gettingby]

It's almost impossible to live and not eat ANY sugar. I have learned to avoid many sugar-laden items, but most of my original sugar reduction when first Dxed was elimination of sugar in coffee, tea, and sodas. Strictly whole wheat bread now.
Don't forget the eggs. :) Sorry, got side tracked there.

I do on occasion eat sugar. I try to only do it for special occasions.

[Peggy]

I never add sugar to anything (cereal, tea,etc)I use equal or splenda instead. I drink only diet sodas. I TRY to avoid things with alot of sugar in them, but you've got to live your life! Sugar is in so many things it would be hard to avoid it completely but I read labels and avoid things with too much sugar, for the most part. If I have a choice I choose whole wheat over white flours, too. My latest A1c was down to 5.4

[sweetcheeks]

I dont add sugar to anything, when I eat cereal, its either one already frosted so I dont have to add any at all, or two its adding splenda.

I dont bake often anymore its just tempting fate in my eyes. As I love pillsbury cookie dough(even before I bake it) So I have been baking less since being diagnosed. If im at a family gathering and there is a homemade batch of peanut butter candy laying around, I'll pinch off one small bite and hand the rest to my dad or husband. I really only want one bite for the taste, never really got into sweets that often.

But, If its special occasions and there is birthday cake around with buttercreme icing, I cant resist. Doesnt matter whether its my birthday or someone elses. I do also nibble around on the occasional snack size bars of candy, not much maybe one or two at the most. And since we dont eat much bread around the house, its cheaper for me to just eat the white bread, cause hubby wont touch wheat. So I've stuck with my white bread unless I eat subway then Ill get wheat. When Im at home and im eating ice cream, I will eat the no sugar added kind made by blue bunny. It tastes wonderful, so no need to add on the extra calories from the real stuff or the extra fat.

I eat spanish rice (the only kind ill touch), pasta occassionally (the regular kind but ive only had it maybe 4 times in the past 8 months)

Ive cut out all sugar'd drinks, I drink the lite fruit juices to save on calories etc. So I do believe in moderation in everthing.


So to answer the question, I avoid it if at all possible. But with the occasional birthday cake! (but im trying to lose weight right now, once im back to my normal weight size, I may go back to regular flavors of things except soda and drinks)

[karen]

I'm interested in knowing how many of you eat or dont eat sugar? I'm a trained pastry chef so I do bake and eat limited amounts of sugar in my baked goods. Mostly everywhere else I use artificial sweeteners. Please be honest, do you have a slice of pie now and then? If you don't eat sugar, do you eat anything prepared with white flour such as bread, do you eat potatoes,rice, corn etc. or do you totally avoid these things? I will sometimes eat the above mentioned but not too often.
I eat whatever I want but I do avoid things that I know will send my bgs soaring such as rice, bagels, brownies, etc.

My downfall are cookies and sugar-free have just as many carbs and the sugar alcohols do me in. I do choose cookies that I know I can cover correctly and do not send me sky high.

I also avoid cereal.

[sleepy_hound]

I was diagnosed type 1.5 the year Splenda came out on the market! So I use Splenda exclusively. I still eat breads and popcorn...and ice cream though I focus on the no-sugar-added varieties. I know my body doesn't enjoy digesting pasta, though sometimes you have to have it. I only drink beverages that are diet or non-sweetened. I used to love gatorade on a hot day....I still miss it (I don't think it's worth the carbs...) I am fond of Propel, though. Waaay less carbs.

[cgsmichelle]

Well I am newly diagnosed. I found out I was type II only about 2 months ago. I can not say I have a norm in any eating habit yet. I am reading labels. I want to practice eating low carb from here on out. I do not think I could ever live without a potato. Just going to have to learn and practice moderation more. I am not a sweet eater but I can not see cutting anything out. This is a new learning process. I can say this....counting carbs now I know that its not worth 20 grams of carbs for one cookie. That I CAN DO WITHOUT.

[volleyball]

Yes, I eat sugar, well I put it in things, just not as much as I use to.
If potatoes are your passion, go ahead and eat them. Just be sensible. Also there are varieties that are not as bad for you, a waxy potato is better than a starchy potato.
If you cut back on the other carbs and eat you meat and veggies first, you'll probally find the potato won't kill you. Just test and experiment. I loved potatoes but now eat less in 3 months than I used to in a week, same with sugar.

[HelenM]

Like others who use insulin, I am able to eat a normal healthy diet based upon good quality carbs. I try not to eat too many 'empty' calories.
I don't avoid sugar entirely but don't eat many things that have sugar added. If I do I prefer to use a little of a normal product rather than a lot of a chemical one. There aren't that many 'low carb' products here anyway. Splenda has only just arrived and is quite difficult to find. The exception to this is diet coke but I don't drink that very often.
That said I am beginning to feel that its much easier here to do that than in the US.I get the impression that you have far more sugar added to your products. The cookies from my local supermarket have less than 10 carbs each,(perhaps they're half the size). Someone recently mentioned that dark chocolate had 60gms carbs in 100gms, the bar I buy has only 38. Many patisseries are often not loaded with sugar (although you can't say the same about fat which is why I don't eat them often).
I eat bread, It often forms the basis of my lunchtime meal. Sometimes made at home with a mixture of wholemeal and white flour sometimes bought. I often buy pain levain made with unbleached white flour, rye flour and leavened with sour dough (lower in GI for some reason than yeast leavened bread). I do avoid industrially manufactured bread which here is horrible, very sweet, and full of preservatives presumably because not many people buy it so it needs a long shelf life.
I eat potatoes most days, prefering small new ones when possible (again lower GI). I eat less pasta and rice than before as I do find their effect more unpredictable.

[poodlebone]

I eat sugar all the time. I like to bake muffins and quick breads to bring to work (sometimes I bake them at work) and I usually use a mix of sugar and Splenda. I do try to use artificial sweeteners (aspartame is my choice) as much as possible so I use that in tea, soft drinks, hot cereal, plain yogurt etc. But if I want a chocolate bar I'm not going to buy one of those sugar alcohol laden things. I'll buy real chocolate.

I also eat potatoes, rice, bread any anything else I feel like having.

[Gary_W]

I do eat sugar, but I'm more careful about it than your average non-diabetic.

Changes I made once diagnosed as type 1 included giving up sugar in tea and coffee, no sugar sprinkled on cereals and diet soda rather than regular. Other than that, I do still eat cakes, biscuits etc but do so rarely; I avoid low carb products (except for diet sodas) as I would rather have the real deal in smaller quantities than a pretend version full of stuff I can't pronounce...

Gary

[shabbie6247]

hi stacey,
it looks like there are two schools of thought here eh?

it would seem the type 2's say no to sugar in its many forms, and the type 1's will eat just about anything as long as they can count the carbs and bolus for it.

interesting thread indeedy!

[kgm0612]

I do not drink regular soda and I do not add sugar to my coffee, but I do eat foods that contain sugar.......... ie: ice cream, cookies, candy, etc.

Karen

[Larry H.]

Yes I was just about to mention the different thought process between type I and II's. If your a II then the carbs do matter. So as a mostly pre diabetic at this point, I opt for greatly reduced intake of sugar and carbs. I try to avoid much in the line of white flour, when I can. If I make something I try to use whole wheat or two thirds whole wheat flour. At home only eat whole wheat low carb breads. If I am served a dinner with rice I eat very little of it. Same with most other high sugar or starch products. Not much of any of them. In baking my mom uses splenda for most things, once in a while she uses the half and half one if she finds the all splenda won't work right, but not often.
I love cereal for breakfast but watch the carbs and don't over do it. I find a whole wheat puffed rice that has only 8 carbs a serving, with higher fiber. I also buy the Kasha low carb cereal with high fiber, its pretty low too. If you read the lables on bran flakes some are lower than others. If you don't eat too much I get buy with that.
What I do notice is that if I overdo and put too many of those things together I see the results two hours later. A good reminder that I need to be carefull.
Oh yes lets not forget the low carb ice cream! If you can believe the label its only 4 carbs by the time you subtract the fiber figures. I don't see much raise from that if I don't go crazy with it.

[Cyborg]

No sugar for me. Once in a great while I will taste a dessert. Rarely do I eat bread, rice or corn. I do eat my wife's oven roasted potatoes as they are easy on my bg.

[princesslinda]

I do not eat any corn or white breads, have had potatoes a couple of times since my diagnosis without bad results (though I only ate a couple of bites, just to see what would happen). I've not had ANY pasta since diagnosis (Aug. of 06). I tried white rice ONCE...with distasterous results! I can tolderate a minimal amount of brown rice, but only rarely. I don't use white flour in anything. I have had a bite of cheese cake twice (anniv. and b/day)since diagnosis, with no noticeable effect on my blood sugar...I just try not to have things like this, as it brings about a lot of cravings I don't want to have deal with. My biggest trigger blood-sugar wise appears to be white flour/bread.

With my metformin...if I don't stick to basically sugar-free, low-carb, I don't get the results I find acceptable and I don't want to have any medication adjustments...unless it's to go off it entirely at some point.

[Funnygrl]

I'm not sure where or how you compute nutritional values but a real deal toll house cookie using the same recipe and only substituting all purpose flour and granulated sugar carb counts out to about 19 or 20 carbs per cookie. So even considering the small amount of Sugar Alcohol in my cookie the toll house real deal cookie has 5 times as many carbs. Maybe as a Type 1 diabetic you can afford the extra carbs by compensating with insulin I can't and won't as a type 2.
The problem is that sugar alcohols raise my bg also- just hours later so I get the spike when I'm not expecting it, instead of when I am. And they leave me with a stomach ache for hours after.

[Cyborg]

I don't seem to have a problem with pasta as long as I count my carbs accurately. :vroam:

[notme]

I am not a sugar fan, but if I am in the mood, I eat it and pump the appropriate amount of insulin.

I try to limit carbs, but they are my downfall.

[poodlebone]

The problem is that sugar alcohols raise my bg also- just hours later so I get the spike when I'm not expecting it, instead of when I am. And they leave me with a stomach ache for hours after.

Same here. Sometimes it doesn't even take hours for me to see a rise from sugar alcohols, it happens sooner. I chew sugar free gum and sometimes have a piece or two of sugar free hard candy but if I have anything more I suffer the consequences. Sorbitol is the worst of all of the sugar alcohols for me.

[Diana]

I am quite happy to eat things containing sugar when I want them - I like chocolate and icecream, for example. But I dont drink full sugar soft drinks- I preferred the diet ones even before I was diagnosed. I will drink full sugar alcoholic premixes, although now the diet ones are more readily available I will normally choose those. I dont eat lollies except for jelly beans for lows. I will eat carbs like bread, potatoes, pasta etc when I want them. I put regular sugar in my coffee and porridge and wouldnt substitute splenda in cooking. I dont eat sugar free lollies - I really dont see the point. I like normal low fat yoghurt rather than the diet ones.

I guess because I have type 1 I have the flexibilty to choose when I want to eat sugar. However I really dont understand the whole sugar free lollie thing. I am always amazed at how many people with type 2 diabetes come into my pharmacy looking for sugar free lollies. Do they really like lollies so much that they cant just give them up? As far as I am concerned lollies are for kids at parties anyway, not something most adults should really be eating. Most of the people who come in looking for them could really do with loosing a bit of weight anyway - do they think these sugar free lollies are somehow magically better for them? They still generally have plenty of calories.

[HelenM]

However I really dont understand the whole sugar free lollie thing.
I agree, I don't know about lollies in particular:) and I don't normally like to be controversial but I find it really difficult to understand why anyone chooses to eat a whole load of chemical substitutes. Sometimes I read 'diabetic' recipes that don't contain anything that sounds remotely like real food and that I couldn't buy here if I wanted to. I know that I take insulin so perhaps have a more freedom than other people but if you want a desssert whats wrong with unsweetened strawberries(8 gm carb/100gm), rasberries (5gm), pineapple(10gm)etc . At most times of year there is some type of seasonal fruit low in carbs.

[Opal]

I eat sugar, just not crazy amounts. I don't add sugar to anything but I'll eat it as part of things if I know how much there is from a label or home cooking. I couldn't live low carb, and with insulin what is the point? I know it is different for type 2 diabetics but I agree with whoever said they'd rather eat the real thing in moderation than a poor imitation full of 'perservatives and sweeteners.

When I was first diagnosed, I cut out sugar almost completely for 2 months while I got the hang of everything but it made me miserable and my BG figures are no worse now than they were then, if anything the more time goes on, the better my control is getting, even with chocolate and cake.

[camjen1]

Just so I undertand Opal because I am curious and not being critical , are you saying that if you were a type 2 you would opt to eat sugar because the real thing tastes better? If that is so, what are you basing that comparison on?


Why go through the extra hassle of trying to locate such items called resistant wheat starch 75, or wheat protein isolate 5000 just to save on a meer 3 grams of carbs in chocolate chip cookie? I know T2's have to watch what they eat more then T1's but my point was somethings that are diabetic friendly aren't any different then the real thing.

And just because something is sugar free doesn't mean it's carb free.

[sweetcheeks]

I am quite happy to eat things containing sugar when I want them - I like chocolate and icecream, for example. But I dont drink full sugar soft drinks- I preferred the diet ones even before I was diagnosed. I will drink full sugar alcoholic premixes, although now the diet ones are more readily available I will normally choose those. I dont eat lollies except for jelly beans for lows. I will eat carbs like bread, potatoes, pasta etc when I want them. I put regular sugar in my coffee and porridge and wouldnt substitute splenda in cooking. I dont eat sugar free lollies - I really dont see the point. I like normal low fat yoghurt rather than the diet ones.

I guess because I have type 1 I have the flexibilty to choose when I want to eat sugar. However I really dont understand the whole sugar free lollie thing. I am always amazed at how many people with type 2 diabetes come into my pharmacy looking for sugar free lollies. Do they really like lollies so much that they cant just give them up? As far as I am concerned lollies are for kids at parties anyway, not something most adults should really be eating. Most of the people who come in looking for them could really do with loosing a bit of weight anyway - do they think these sugar free lollies are somehow magically better for them? They still generally have plenty of calories.




I eat sugar free candies, mostly the cyrstal light ones, because they taste soooo good lol but other than that, if im going to eat chocolate Ill eat regular... but sometimes the sugar free stuff has half the calories.

But alot of the "old school" diabetics, it was inbedded in their head that it HAD to be SUGAR FREE or else. So alot of them still dont count carbs and they just avoid sugar. These people need to be retaught. And they will stand there and argue up and down that their way is the right way, even tho they just sat there and ate that big plate full of french fries cause it has no sugar in it. lol These type diabetics kill me

Why go through the extra hassle of trying to locate such items called resistant wheat starch 75, or wheat protein isolate 5000 just to save on a meer 3 grams of carbs in chocolate chip cookie? I know T2's have to watch what they eat more then T1's but my point was somethings that are diabetic friendly aren't any different then the real thing.

And just because something is sugar free doesn't mean it's carb free.

your so right on that.

For instance!

Cool whip! Different flavors....

Regular cool whip........per serving calories 25 carb 2 sugars 1
Extra creamy whip.....per serving calories 25 carb 2 sugars 2
Fat free cool whip ....... per serving calories 15 carb 3 sugars 1
Sugar free cool whip..... per serving calories 20 carb 3 sugars 0


Now for instance... right now since im counting calorie moreso than carbs I would pick fat free. But in the event that I was not counting calories and only carbs..... I would just pick the regular or the Extra creamy because the carbs are the same or better than the fat free or sugar free.

And there are other things for instance.... Peanut butter, cookies(the only difference is you get 5 sugar free cookies per serving to the 1 or 2 of regular) But the carb counts are generally the same per serving. Milk is another one.... Regardless of whether you drink Whole, 2%, 1% or skim your drinking the same amount of carbs, the only difference is the calories and the fat. Even the calories arent that much difference. I prefer whole, but since being diagnosed I at least went down to 2%. and thats as far as Ill go with that.

[camjen1]

I am still trying to figure out where you are getting your carb count from. My chocolate chip cookie counts 4.2 carbs per cookie and that includes the sugar alcohol. The same recipe using all purpose flour, graular sugar, and nestles semi sweet chocolate chips is minimum 19 carbs per cookie.

Now where is this meer 3 carb coming from?
Did you count it out for each ingredient ?

I did and your 3 carbs is not correct.....it more like 15 carbs difference and yes that is worth using the ingredient I use.

It's very simple, your own nutritional info is suggesting at least 9 carbs per serving which I'm assuming is per cookie. Are you subtracting the fiber? Subtracting fiber doesn't work for everyone. I give you kudos though if it works for you. Nestle Toll House cookies have 12-13 grams of carbs per cookie and fewer calories.

[volleyball]

I look at all the food labels. Some things are different, some very little. Some things low fat are worse for you because of what they substitute. We each have to decide what we can tolerate.
Sometimes the subs are just not worth it. You gotta have the real thing. I say go for it. Just keep it moderate and try to do it after you've been saving for it. don't have that chocolate cake after a big starchy meal. Maybe after fish and steamed veggies and a long walk. You save up a little, you get a little piece, you save up a lot, you get a bigger piece.

[Dewey]

I do eat some sugar, but I try not to go overboard, etc. In terms of eating carob over chocolate and things of similar nature (this is MY opinion only folks, so take it as you wish), I've always been of the impression (as taught by my first doctor) that it's better to go the more natural route if & when possible. Some flours & sugars are bleached, and we all know how good that is for us. :rolleyes:

As for the rest, almost anything in moderation is key.

[andypoo]

I will eat real sugar items,but if given a choice,I will choose the artficially sweetened ,UNLESS it has just as many carbs in it as sweetened stuff. Yesterday,I had a slice of impossible buttermilk pie,with iced tea,for my midday snack. Of course I gave myself a shot of humalog to cover. I do this sometimes.

[Opal]

Just so I undertand Opal because I am curious and not being critical , are you saying that if you were a type 2 you would opt to eat sugar because the real thing tastes better? If that is so, what are you basing that comparison on?

I'm not type 2 so I don't have to worry, hence saying I know type 2 are different. Also, I didn't mention taste. I've eaten things made with splenda etc and they tasted fine.

I agree with the poster on a personal level, in my own diet and diabetes control that I'd rather have a small piece of proper food rather than artificial food. I'm a biologist, I understand how sweeteners work and that they aren't likely to hurt me but the concept of pumping myself full of artificial stuff just to kid my body into thinking I'm eating sugar is daft when I personally don't have to.

I haven't been doing this very long but the way I think works for me and I'm the one that has to eat this diet for the rest of my life.

[pjams]

Stacey:
Eating sugary things or breads may be ok, as long as you compensate somewhere else. So probably many, like me, may eat them in small portions. I love bread, so it is limied to once or twice a week in small portions. Same thing with ice-cream (no sugar add type). Dark chocolates are good because of their high anti-oxidents and slightly lower glycemic index.
Is there any dietician in house?

[sweetcheeks]

Ok here is a for instance for you Stacie:

I don't use cool whip

Land o lakes sugar free whipped heavy cream 20 calories 0 g carbs 0 g sugar

2% Hood calorie countdown milk 90 calories 3 carbs per 8 oz

these tatse every bit as good and yes when counting carbs they are all worth eliminating if you can.



Thats great if you like those. I am from the south and I have never one seen that type of milk, and probably wouldnt drink it even if they did. I wasnt raised on it. And it probably costs a fortune, and with gas prises on the rise, I really cannot afford high dollar groceries. As far as that sugar free whipped cream, I have never even seen that before so I dont think its available here. And thats another thing that we all have to think about. Not all products are available everywhere especially in other countries, we here in the united states are spoiled and we get used to things and if we went to another country we might starve or at least I might. We have to make do with our pocket books, whats available and what works well for our taste buds.

My dietician told me to try wheat pasta. That it tasted the same etc. So I took her suggestions. And the taste was pretty much the same, but the texture was gritty like I was biting into a mouthful of sand. So I would rather give up all pasta all together than to eat that nasty stuff. Now others may not have a problem with it. But I do. I will try everything once as long as its available to me. But if I dont like it, I wont eat it, whether it be for taste or texture.

However, now that I've lost weight and my BGL's are pretty much back to normal like a person that is not diabetic. I can eat pretty much what I want within reason. I am only continueing to try and lose the weight as I know this will help further and prevent possibly any more insulin resistance than I had in the beginning. So for now calories is all im concened with not carb counts.


But again yes agreeing to disagree is always best at sometime.
There is no right or wrong answer just opinions and tastebuds! lol

[volleyball]

I am surprised that you are not willing to change your taste buds. Whole wheat pasta comes in many forms and brands. If you use a quality brand regular pasta, and cook it very al dente, and make sure your sauce does not contain corn syrup, you may be able to get away with it. You can try mixing 30% whole wheat with the regular and up yourself 10% over time until you are at 80 - 100% whole wheat. I switched cold turkey, after eating it a couple of times, I actually prefer it and so do most of the people I make it for, my daughter is a hold out. I add garlic powder, oregano and salt to the boiling water and I think that helps a lot.
As for milk, I grew up on whole milk, as I got older, bit the bullet and switched to 2%, now down to 1%. Won't go to skim as it is just not milk anymore. Whole milk that I loved, tastes like cream, too heavy.
Bottom line is that your taste buds will change, if you stick with it, and the foods you used to love, won't have the same appeal.
I think too many people make the mistake of saying it is not what I am used to, I miss the old stuff. I say, try new stuff thats good for you until you find stuff you like. There will always be a few favorite holdouts that you cannot give up. That fine, save those for occasional meals. It makes them even more special.

[KickStart101]

Yes, I do eat it in normal foods. I don't
usually put it in or on other foods unless
when baking. I'm not fond of pop. As I
mentioned before I eat small portions of
food. So if I want a donut, I just eat 1
or 2 donut holes, or 1/2 or 1/3 of a piece
of pie or cake, etc. Does the trick for me.

[spirosway]

I never eat sugar....only canderel or splenda!!!