Like "When diagnosed I stopped using sugar and salt. I swore that I would never use a sugar substitute. My mom used them like 30-40 years ago when I was growing up and I couldn’t stand them. Then I learned about splenda. I bought the kind you use for baking. I now use it in my cooking and coffee. Several months ago I read an article about sea salt and decided to give it a try. I stopped using salt for about a year and found myself sneaking it on my food. So after I read the article I went and bought some. Tastes just like regular salt. Can’t tell the difference. Salt and sugar can be found in almost everything. I found that I couldn’t really eliminate it from my diet. Now I read labels. I try and not buy any food that has a lot of salt in them. All the labels list how much is in the food. I believe 0-500mg is supposed to be low sodium. So I try and keep it below 500mg. Sugar and carbs are also listed on the label. I pay more attention to the carb count than the sugar count. I found that most foods that contained more than 5-6 net carbs per serving spiked my blood sugar. Net carbs I figure the total carbs minus the fiber. Fiber is a carb that is not turned into sugar by your body so I found that I could subtract it form the total. There’s not much food that is below 7 net carbs per serving. I found that most low carb vegetables and meats has very little to no carbs and when eaten in moderation will not spike your blood sugar or cholesterol either. I found by testing my blood sugar before and after eating and cutting back or eliminating high carb starchy foods like bread and most foods made of grains along with pasta, rice, corn, potatoes, oatmeal, cereals, chips, crackers, cakes, cookies, candy, soda, fruits, fruit juices and most foods that contain more than 5-6 net carbs per serving as found on the package label all spiked my blood sugar. Good luck Kevin "