June 28, 2010

Yay for consistency!

The July 2010 issue of Diabetes Forecast has a blurb on page 24 about research showing that a high-FAT breakfast may be better for you than a fat-free breakfast -- your body gets set up to better process foods for the rest of the day, blah blah blah

Then in the recipe cards section, they have a "diabetic-friendly" pancake recipe that uses regular all-purpose flour and an egg substitute. Really? Seriously? That's about as diabetic-friendly as a Pop-Tart!

Sigh...

2 comments:

Nicole said...

Mmm FAT FOOD. White pancakes. Mmmm. But egg substitute? Yuck.

Todd Long said...

A deep fried Pop Tart would be better!

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