Are diabetics suffering for no reason?

A great article from "across the pond" asks a very important question. Are current recommendations for diabetics doing more harm than good? Dr Katharine Morrison tells her patients to follow a low carbohydrate regime to control blood sugar as well as eliminate diabetic side effects like limb ulceration, sight loss and possible kidney failure. While her patients are doing well, there is still resistance to low carb for diabetes control...

"Three factors are still hindering wider take-up of the low-carb message, Morrison believes. The first is a reluctance by the medical profession to concede possible mistakes. Secondly, drug companies and food manufacturers have a vested interest in promoting the high-carb option, she argues. A whole industry depends on medicating diabetics and providing them with specialist foods, which Morrison believes low-carb diets will eliminate.

But the third is also a significant hurdle: the low-carb regime is onerous for patients. In a recent briefing that she sent to her own health board, Ayrshire and Arran, Morrison admits that even her own patients have mixed reactions.

These range from the resistant - she quotes one type one patient who said: "I would rather die than give up my porridge in the morning" - to the indignant. "Look at these blood sugars - they are normal! Why wasn't I told about this years ago?" she says one patient told her."

(Full Article)

RECIPE: Low Carb Strawberry Cheese Cake

I love this no bake recipe because it's easy AND my non-low carb friends can't tell it is made without sugar. The topping is a Wifezilla original and uses a very unique ingredient....CHIA SEEDS (yes, the stuff used on chia heads)! They are available at most hippy-infested health food stores and its gelling properties are very cool. It doesn't hurt that it is an excellent source of omega 3 fatty acids and taste much better than fish oil!

Low Carb Strawberry Cheese Cake

Crust
2 cups almond flour
2 tablespoons melted butter
2 packets of Splenda

Mix ingredients together and press in to the bottom of a large pie or cake pan coated with non-stick spray. Bake at 350 degrees until crust turns light brown. Allow to cool before adding cheese cake filling.

Topping
12 large frozen strawberries
3 tablespoons chia seeds
2 packets of splenda
1 packet of equal

Place in a bowl and allow frozen strawberries to partially thaw. Slice strawberries and add sweetener. Add chia seeds and stir. Allow strawberries to completely thaw. The chia seeds will absorb the strawberry juice and turn into a gel. Add more seeds if the topping appears to be a bit runny. If it looks too thick, add a few more strawberries.

Filling
2 8oz packets of cream cheese
3/4 cup heavy cream
1/4 cup Da Vinci Sugar-Free Simple Syrup or other low carb sweetener to taste
2 tsp vanilla
2 tsp lemon juice

Using a mixer, whip the cream cheese, vanilla and lemon juice together. In a seperate CHILLED bowl, whip the cream until it forms stiff peaks. Gently fold the whipped cream and cream cheese together and spread over the crust.

Cover the cheese cake with the strawberry/chia topping and refrigerate for at least 1 hour. Serve to sugar junkies but don't tell then it is sugar free. As they take their last bite, THEN tell them. It is hilarious watching them trying to shout "NO WAY" with a mouth full of cheese cake. As they are coughing tell them there are chia seeds in the topping. "Like the stuff on the CHIA HEADS?" ::cough::sputter:::