The Diabetes Diet

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Medieval cuisine
Depending on the size and weight of the meat, the cook chose a heavy or light spit of various lengths. In times of grain shortages or outright famine, grains could be supplemented with cheaper and less desirable substitutes like chestnuts , dried legumes , acorns , ferns , and a wide variety of more or less nutritious vegetable matter. The two-meal system remained consistent throughout the late Middle Ages. Myths and facts about diabetes and diet Myth: In lower-class households it was common to eat food straight off the table. Check labels and opt for low sugar products and use fresh or frozen ingredients instead of canned goods.

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