SUGAR-FREE SWEETS CAME AS A GODSEND FOR SHANTA BOSE, a 51-year-old homemaker in Gurugram, who was diagnosed as diabetic when she was 47. “Everywhere I went, there were desserts I could not eat,” says Bose. Then, she discovered the sugar-free shelf in her local department store, laden with cookies, cakes, candy, soft drinks and ice cream. She also read up on the low glycaemic index (GI)—a scale that ranks foods based on how quickly they raise blood sugar (glucose) levels post ingestion and where foods like fruits, millets, leafy vegetables and beans, which are digested slowly and therefore cause glucose levels to rise gradually, are considered good for diabetics. This prompted Bose to buy brown rice, millets, whole wheat and natural sweeteners like syrups from agave, tapioca, dates, yacon, coconut…
