I would like to know why there aren't more diabetic friendly foods in the local grocery stores. You can find low sodium foods and ethnic foods in just about every grocery store, but only a few items are available for diabetics. And those that are have a ton of sugar alcohols (laxitive ingredents) in them. What's up with that? Why doesn't the food industry recognize the growing need for acceptable foods for diabetics. Why can't more foods be produced at a reasonable cost without all the sugar alcohols? And why can restaurants serve desserts that are sugar free and without sugar alcholos? It seems like the food industry is losing touch with reality as far as diabetics are concerned.
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