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guy morgan

Diabetic Cafe - Reggae Chicken!

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Hi there.

 

I had an idea to open a cafe that sells cakes and biscuits made using Splenda, to accompany a coffee. My mum recently went out for an afternoon coffee and was only able to eat an apple whilst all her friends ate cakes. She is diabetic and gave me the idea.

 

Basically, I would like to know what people think.. is it a good idea? Would you like a coffee shop that you could go to that has an upstairs library area to drink your coffee and for all produce to be free of sugar? I also thought that perhaps I could have everything wheat, gluten and dairy free too..

 

Would appreciate any comments or ideas for a name as I have chosen Reggae Chicken as my cafe name! Another idea was 'No Sugar Here'

 

Thanks

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Hi, what I miss out there are fresh, real food, low carb alternatives, not "low sugar" ones. In fact, I'm happy for there to be a dash of sugar if the slab of flour is taken out.

 

The idea of a "diabetic" cafe is rather depressing to me, I don't mind having diabetes but to define a sociable/supposedly pleasurable place event around such a medical word? I think most people would be put off too. I also think you would be limiting yourself if you targeted only diabetics. If I was setting something like this up, I would base it on whole, fresh foods with ample low carb options, and the most I would mention about the diabetes condition is some kind of wry sideline that your foods are kind to the blood sugars, anyone's blood sugars. (Eating excessive sugar and carbs puts almost everyone's system under a strain, encourages obesity, creates low blood sugar troughs, etc etc).

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While I may be the odd man out, I have never been an artificial sweetener user. Basically I count my carbs. I don't like the taste of the alternatives, so I just eat a smaller portion of the "real" stuff. What I would love in a cafe, is the ability to control my portion size, rather than having to buy a slab of cake and throw most of it out. One of my favorite restaurants is a stir-fry place that is a buffet. You load up your bowl, add your individual ingredients and sauces, and then weigh what you got. You are charged based on how much you took. I would love a cafe like that. It would also be possible for the vendors to then tell me the carb count is based on the weight of what I ordered. That would work for me.

 

Cora

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I do use artificial sugars but: STARCHES spike me to heck and back!

 

And of those who use a meter to test after eating foods, I suspect many will tell you the same thing.

 

A low-starch AND low-sugar menu thus might be a more effective selling point for diabetics.

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I had an idea to open a cafe that sells cakes and biscuits made using Splenda, to accompany a coffee. My mum recently went out for an afternoon coffee and was only able to eat an apple whilst all her friends ate cakes. She is diabetic and gave me the idea.

 

I have to say Ditto to what the others have said - low carb would beat sugar-free (and just so you know, an apple is NOT low-carb - lower maybe than the cake but still spikes blood sugar for many of us...)

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The idea of a "diabetic" cafe is rather depressing to me, I don't mind having diabetes but to define a sociable/supposedly pleasurable place event around such a medical word? I think most people would be put off too. I also think you would be limiting yourself if you targeted only diabetics. If I was setting something like this up, I would base it on whole, fresh foods with ample low carb options, and the most I would mention about the diabetes condition is some kind of wry sideline that your foods are kind to the blood sugars, anyone's blood sugars. (Eating excessive sugar and carbs puts almost everyone's system under a strain, encourages obesity, creates low blood sugar troughs, etc etc).

 

Ditto

 

There's a whole low-carb health movement going on out there. It's a way of eating for everyone, not just diabetics. I know I wouldn't enjoy a "Diabetic" eatery.

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