Speaking of peanut butters, there is one in the New Elgland area (not sure if it’s a national brand) called ‘Teddy’. Look at thye ingredients for the unsalted version and it’s ‘peanuts’; look at the salted version and it’s ‘peanuts, salt’.

Stuff tastes great. I started tracking peanut butters when I was taking care of my dad, who had diabetes. Some peanut butters even had HFC(!?!).

There’s also ‘soy sauce’ made with water, caramel (burnt sugar), salt, soy. And yes, soy was at the very end of the list, so less of that than anything else. His caregivers kept buying it until I made a deal about it.

The easiest way to figure if food was going to be a problem for a diabetic (and probably everyone else) is finding that food’s glycemic index and then using the quantity go figure a glycemic load.

And finally, if you’re at all concerned about diabetes (and you should be!), read infinome’s medium article Did Petrochemicals Cause the Diabetes Epidemic?