George DornThere are far more diabetic and pre-diabetic people than there are people with Crohn's and gluten allergies. Yet "gluten-free" is a trend and "low-glycemic" is rare.
It is due to the invention of the "food-allergy specialist" and other non-certified variants. If you are getting diagnosis from somebody who doesn't have '#allergist' in their title, they aren't a certified-by-the-AMA allergist, which requires ongoing education.
Ask for credentials.
fenny, annoying weirdo@gdorn My younger brother has both diabetes *and* celiac disease.
It hasn't been too difficult managing the celiac in recent years because of the explosion of the gluten-free trend (which admittedly for most people is based on nothing but pseudoscience and woo), but managing the diabetes has been a struggle for him since he was diagnosed because, even when a product says it's "sugar-free" it still has sugar alcohol and other carbohydrates that must be counted and measured.
@magicalfeyfenny Oof. That's rough. And a reminder that intersectionality can be illustrated with dietary restrictions...
I have a lot of diabetic relatives, and it feels like the food industry has gotten more complacent about it in the last decade or so.
The pseudoscientific resistance to non-sugar sweeteners hasn't helped, but there's been some fad-ism of low-glycemic foods, too, include some outright lies.
Corn subsidies are to blame for a lot of this.