all the carb-laden, sugary blissfullness of pastries and breads and
muffins and cakes... and if you are a
diabetic, the real thing turns out to be the best for you, though certainly, absolutely, and truly, in moderation. It is not the actual sugar, per se, but the overall carbs, and the type of flour that have the greatest effect upon blood glucose levels... and it seems, the more processed and powdered a flour, the greater detriment to one's blood sugars...