Two years ago, low-carb and sugar-free foods exploded onto grocery shelves. While aimed primarily at weight loss, these products also expanded the range of foods and treats available to people with diabetes. Keyword searches on the Internet for “diabetes” or “Syndrome X” invariably find Dr. Atkins and other low-carb brands.
Do low-carb foods have a role to play in glycemic control? Whereas dieticians are generally critical of low-carb diets, the nutrition industry is equivocal about
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