Baldo by Hector D. Cantú and Carlos Castellanos for August 31, 2013

Almost looks like deflated soufflé.

Looks like it’s also lactose-free and gluten-free.

I suppose it’s also free.

It’s also form-free … and probably flavor free.

Also fat free, cholesterol free, and likely calorie free (at least in any form a human can utilize)…

Since the body converts all sugars and starches to glucose anyway, I don’t know what’s the point of a glucose-free cake, unless what was intended was “gluten-free”.

Doesn’t anybody remember that he’s diabetic???? She does mean glucose free. However, it’s carbs he should be worrying about. All carbs convert to sugar – just in different ways.

Or cake…

I’m diabetic and single. At first glance, cooking for one seems easy but there are no practical cookbooks for singles; I haven’t found one, anyway. My Mom was a professional cook/chef and all the kids learned early how not to burn water, so I do OK. It’s taken considerable experimentation to pare down recipes so I don’t face huge leftovers.

Oh boy.

An excellent case of trying to solve the wrong problem. As several other diabetics have pointed out, it’s not glucose, it’s carbs in general you have to watch out for, although some diabetics (not me) have to watch both carbs and sugar. What Tia Carmin needs to do is find out which artificial sweetener Sergio likes, then get a copy of the company’s cookbook. What’s going to be interesting, some day, is watching her try to make low-carb tamales.

I am diabetic as well, so pretty sure I’m up to date on carbs.