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Many recipes can be easily adapted to make them more suitable for diabetics.

  • The first step is to do away with the sugar or replace it with fructose or an artificial sweetener.
  • Replace flour with wholewheat flour, nutty wheat or partly with bran flakes and/or wholewheat ProNutro.
  • Add mashed white beans to doughs to lower the Glycemic Index and introduce more fibre. (Reduce the liquid and add more baking powder if you do this.)
  • Avoid potatoes and replace pastas with their whole wheat versions.
   

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