Key ingredient of Oreo cookies Base cake dough High fructose corn syrup Dutch cocoa (processed with alkali) Pure chocolate liquor Wheat flour Niacin Reduced iron Thiamin mononitrate [vitamin B1] Riboflavin [vitamin B2] Folic acid Partially hydrogenated soybean oil Baking soda Cornstarch Salt Soy lecithin (emulsifier) Vanillin - an artificial flavor  

Substitutes for High fructose corn syrup Contains 55 percent sucrose, which requires insulin to metabolize. It has very high glycemic index Substitutes Sources Stevia rebaudiana South American shrub Amasake Traditional Japanese product Barley malt Slow-digesting sweetener made from sprouted barley Brown rice syrup Naturally processed sweetener, made from sprouted brown rice Date sugar Powder made from dried, ground dates. FruitSource® Grape juice concentrate and rice syrup Maple syrup Boiled sap of sugar maple trees Sucanat® Branded ingredient made from evaporated sugar cane juice Source: http://www.evitamins.com/healthnotes.asp?ContentID=1841005

Substitutes for wheat flour Powdery substance derived by grinding or mashing the whole wheat grain White flour contains diabetes-causing contaminant alloxan Source Substitutes Application Barley, oats, rye Substantially Lower Type 2 Diabetes Coconut Flour Low-Carb, Gluten-Free Buckwheat Gluten-Free Amaranth Ground flaxseeds High in Omega 3 fatty acids, fibre and manganese. Whole grain flours Low glycemic index – contains wheat bran Sources: http://www.homemade-baby-food-recipes.com/wheat-flour-substitutes.html ; http://www.purezing.com/living/food_articles/living_articles_coconutflour.htm

Mitigation High fructose corn syrup Increased consumption of high-fructose corn syrup resulting in depletion of chromium in the body, which is important in helping glucose pass from the bloodstream into the cells Chromium – Helps cells respond properly to naturally produced insulin Dilution approach Cost effective Low glycemic index Condensed 6-O-.alpha.-D-glucopyranosyl-fructofu- ranose (palatinose) Reduced digestion Gamma-cyclodextrin Reduce insulin intolerance Reduce postprandial insulin secretion