Diabetic Jams
Several people have asked me for recipes for making jam and marmalade which will be ‘safe for diabetics. A Link in our Chain very kindly sent me a recipe which included glycerine as well as saccharine tablets. It will be readily understood that I must be very careful indeed in publishing or broadcasting any recipes for sick people, even though different individuals have found them safe; and I always advise such people to submit the recipes to their own particular doctor, who is acquainted with their own particular condition. In this case, I submitted the recipe to Dr. Muriel Bell, Nutritionist to the Department of Health; and I quote from her reply"Diabetic jams should NOT be made with glycerine. The reason why glycerine should not be used is that it is converted by the body into glucose. The particular recipe which was sent to you ended up with 2\4lb. of jam containing 1 pint of glycerine. Now, 1 pint of glycerine is equivalent in the body to just over 1%4Ib. of glucose, or of sugar. There is therefore no special advantage to a diabetic in making jam with glycerine instead of with sugar-they are both equally sugar-producing. "Authentic recipes for diabetic jams are to be found in "The Cookery Book for Diabetics’ compiled by the Diabetic
Association, 9 Manchester Square, London, W.1. This book is obtainable from booksellers in New Zealand and my own copy was bought in Christchurch and cost seven shillings. "Ot course, if the recipe is for the purpose of getting round the present sugar shortage, there is no harm in. using glycerine. But to label it as a diabetic jam ig erroneots."
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New Zealand Listener, Volume 20, Issue 517, 20 May 1949, Page 22
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278Diabetic Jams New Zealand Listener, Volume 20, Issue 517, 20 May 1949, Page 22
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