When I was first diagnosed as being sucrose intolerant cutting sugar out of my diet was easy. I read the labels of everything in my fridge and pantry and threw out all the food I could no longer eat. Since then I have become a label reader. I had to toss my favourite provitas and forego desserts. Something my sweet tooth has never adjusted to totally. After a few months of this I once again had a weight loss problem and I consulted with a nutritionist at the Diabetic Association. She told me to trust my taste buds and to not eat anything that tasted too sweet. As I have grown older, my intolerance is not so bad and it is controlled by the intake of chromium. But, I never push it unless I am ordering dessert in a restaurant. So, I do not buy bottled sauces and prepared products. For my meatloaf recipe I had to make my own barbecue sauce and without looking for a recipe I just made one up. Not sure if it tastes like the real thing as I have never tasted bottled Barbecue Sauce but it worked well in this recipe, which is what mattered to me.
- 60 mls ketchup
- 15 mls Worcestershire sauce
- 2 drops Tabasco
- 5 mls soy sauce
- mix the ingredients together to combine