Whey Low is made of natural sugars like sucrose, fructose and lactose - not artificial ingredients. So it's unlikely your grandmother or your little brother will taste the difference. Even better is the fact that it should have substantially less impact on your blood sugar, for it barely reaches 25 on the glycemic index, whereas table sugar is a whopping 100.

This unique blend of all natural sugars is the ideal sugar replacement to control after-meal blood sugars, a definite concern for type 1, as well as type 2 diabetics. Use of Whey Low reduces insulin requirement, which eases stress on the beta cells (in type 2) and exogenous insulin requirements (in type 1). Whey Low also helps strengthen the immune system. The unabsorbed sugars of Whey Low, combined with starch, stimulate growth of healthful gut bacteria known as the prebiotic effect. This healthful gut bacteria has been shown in recent literature to stimulate the immune system.

Whey Low was developed by Lee R. Zehner. When his wife was diagnosed with diabetes in 1999 he wanted to come up with something that would allow her to continue her love for baking, without sacrificing control of her blood sugars. Whether you're whipping up frosting, baking cookies or searching for a new diabetes friendly coffee sweetener - Whey Low gives you an opportunity to indulge in your delights with significantly less impact on your sugars. Thanks to That's Fit for leading me on to this remarkable culinary crutch!

The Diet Channel promotes the headline: eat right, exercise smart, feel great! An authoritative resource for diet and fitness information, The Diet Channel offers several different summaries of the most popular diets, as well as informative articles on nutrition and health.

An article of diabetic interest pertains to those of us who are curious (or downright fixated) on artificial sweeteners. This article warns that it is not always safe to assume that just because a product is made with a sugar substitute, such as Splenda, it is healthier, or lower in calorie content. A thorough list of sweeteners and their key ingredients end the article, along with research findings on the safety of these products.

The Diet Channel offers information on every flavor of diet you can imagine, articles to motivate you to stick with it, and loads of information to keep you coming back. If I didn't know any better - I'd say it looks to be the wikipedia of dieting. And if you've ever found yourself consuming hour after hour digging through wikipedia topics...you'll know exactly what I'm talking about!

What increases bone density, promotes digestive health, helps keep kids healthy, and benefits the management of diabetes? Here's a hint, it sounds like the lifeblood treatment for type 1 diabetes - insulin - but the name of this goodie is inulin. Inulin in foods provides both bulk and sweetness without causing a rise in glucose levels.

Inulin is a natural dietary fiber found in over 35,000 common foods like artichokes, asparagus, onions, garlic, raisins and bananas. As an undigested fiber, it has no effect on blood glucose levels. It has a zero Glycemic Index. You could easily find it in your grocer's refrigerated section in Stonyfield Farm yogurts. Their version of inulin comes from chicory roots. Amazing all the places this ingredient naturally derives!

It is used increasingly in foods, because it has excellent nutritional and functional characteristics. Inulin can be used to replace sugar, fat, and flour. For the masses concerned with nutrition-labels, it contains one-third to one-fourth the food energy of sugar or other carbohydrates and one-sixth to one-ninth the food energy of fat. I'm curious to see what it tastes like, aren't you? From ignorant experience (uninformed of the artificial sweeteners used) I enjoy Stonyfield yogurts. I'll have to try another brand name with inulin on for size. Breaking news!! I just checked the ingredients in my newest dopamine-boosting fix: Trader Joe's low-glycemic dark chocolate. Golly gee-- sure enough inulin is on the list. I'm so in love with this dark chocolate because it really has such an insignificant affect on my blood sugar. Ultimate kudos to Ramsey, the creator of Miracle Muffins, for this sweet trinket of knowledge on artificial sweeteners!!

Shane Ellison, an organic chemist known as the people's chemist, warns the public about a popular sweetener. He bravely hypothesizes that a commonly used sweetener may "explode internally". He uses this term to describe the potential to damage many parts of the body such as our genetic map known as DNA - deoxyribonucleic acid.

Manufacturers of the popular sweetener were furious over his accusation. They claim that the information included in Shane's article contains many inaccuracies and false information. They asked him to discontinue any further dissemination of these false and damaging statements. They continued by saying that if he fails to take these actions promptly, that they would consider the need for further legal action. Undeterred by such threats, Shane asserts that he is entitled to his own "hypothesis." Readers should understand that he is making no definitive statements. Instead, he is expressing his grave concern over this drug disguised as a sweetener. He feels that consumers have a right to know the whole story behind what may be a very dangerous scam in the artificial sweetener business - or not.

Shane holds a master's degree in organic chemistry. He is internationally recognized as an authority on therapeutic nutrition. Check out his life saving health briefs and natural cures to see for yourself if he's crying wolf or if he's got a scientific leg to stand on.