It would be a great help to us diabetics if you could give the 50% figures, or whatever percentage you recommend, in each recipe from now on, perhaps in parentheses after the ingredient's ordinary amount. I have been reducing sugar by weight, but guessing at the right proportions. This article is an absolute godsend to those of us who make blueberry muffins (for example) every week, and love KAF, but are blown away by all the carbs in your fabulous recipes. People with gluten sensitivity are only 8% of the population, but diabetics are approaching 30%--most of whom don't know it. We don't want to give up baking, and are glad to know there's a way we can still participate without sending our blood sugars up to 300!

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