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BBQ sauce for diabetics?

#1
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12/4/07 at 8:06pm
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I'm catering for a group of diabetics and want to do an upscale bbq dish.

Does anyone know how to get the sauce sweet and still have be "diabetic friendly"?
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#2
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12/4/07 at 8:35pm
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I think you can use splenda, in equal amounts as you would sugar.
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#3
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12/4/07 at 10:13pm
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You can also use fructose, which cooks like sugar. It has the same calories as sugar, but breaks down slower so it doesn't cause an insulin rush. It's sweeter than sugar, so you use less. (About 3/4 the amount of sugar called for.) In large amounts it can cause diarrhea in some people, but I don't think the amount you would use in BBQ sauce would be a problem.
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#4
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12/6/07 at 4:10pm
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A generally simple rule for diabetic cooking is "if the sweetener ends in 'ose' it should be avoided". I would suggest Splenda or any of the manufactured sweeteners.
Just my opinion though....
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#5
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12/6/07 at 4:56pm
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If it ends in "ose", avoid it!

I'm diabetic and I agree with Jigz: if it ends in "ose", avoid it (except for sucralose, which is Splenda). Some diabetics are counseled to avoid all "ose" sugars, no matter how slow or fast the scientist say it's absorbed. Better not to use it- that goes for honey, too.

I use Heinz Low Carb ketchup. It's a bit sweeter than the usual product (whichI think is plenty sweet) but it could be a good base to start with. It's sweetened with sucralose and has the tang and tomato flavor you'd want for a tomato-based sauce. Now if you're going for one of the vinegar/mustard based sauces, you wouldn't have a very sweet sauce at all.

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#6
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12/7/07 at 10:59pm
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Whatever you do please do some scientific research first.
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#7
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12/8/07 at 3:06pm
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ChefsJoy, I absolutely agree that advice and decisions about health-related issues should have scientific basis. I'm going on what I've been advised by my physicians and at least two certified nutritionists (or whatever you call the people with advanced degrees in this field). :)

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