Sauces/condiments for Type II Diabetics

Bill - Sorry to hear of the type II. But "HEY!" life goes on!

Tell us what you can and can't tolerate for sugar substitutes and maybe some of can work with you.

Can you do Splenda? I know Mainely Dave used Splenda in a lot of his rubs. Might want to check out his website.

Here is something you can change around to make work for you. I have made it sugar free, using brown slenda or regular and some molassas.

Red Barby Sauce

1 ½ cup Ketchup
1 8oz. can Tomato Sauce
½ cup water
½ cup brown sugar
½ cup red wine vinegar
1/3 cup Worcestershire sauce
2 T soy sauce
½ t each Black Pepper, dry mustard, garlic powder, onion powder, dried oregano, dried basil crushed red pepper
¼ t allspice

Mix all together boil 3-4 minutes, simmer 10-30 minutes until desired consistency.

I may have even bought spice packets to make your own ketchup thus controling what goes in it.

I like the sauce using

1 can diet coke with splenda
1 cup ketchup
1tbspn chili powder
1tbspn onion powder
1 tbspn garlic salt
(sorry okie) tspn liquid smoke hickory flavor
and a dash of lea&perrins steak sauce.

Sometimes add a tbspn mustard.

Bring to slow boil,reduce heat to simmer and let simmer and stir till desired thickness.

My girlfriend is diabetic and we watch & try a lot of different stuff.

Bill - Welcome to the club that nobody wants to join. I substitute Splenda for sugar in any recipes. Don't use anything else, as it won't hold up to higher temperatures. To attempt to duplicate a brown sugar, consider using a Splenda/black strap molasses combination. (don't need much molasses). And keep in mind that overall, the amount of rub/sauce is still pretty minimal.

As you probably know, you can purchase low-carb (low sugar) Ketchup, albeit it is a bit expensive. I try to stay true to unprocessed foods, and make most condiments myself.

Good luck.

I highly recommend any cookbook written by a gal named Dana Carpender. Great low-carb recipes!