Absolutely. Everything we offer has been specifically developed and made in-house by Maine Cottage Foods using only truly low glycemic ingredients. These specially selected ingredients promote lower and slower blood glucose levels even though they taste sweet. This is very important for diabetics since they have problems with insulin production or resistance that are worsened by spikes in blood glucose levels. My mother is a diabetic and I know she is totally safe eating our "sweets". Are the sweeteners really that big a deal, as long as they aren't sugar? Yes! For the weight-conscious, higher glycemic sweeteners will raise insulin levels and lead to fat storage, sabotaging your goals. For diabetics, high glycemic sweeteners may cause dangerously high blood glucose levels. A look at the glycemic index of sweeteners shows clearly which sweeteners are best. Some sweeteners, like the commonly used maltitol, are actually not that different from sugar, being even higher glycemic than fruit sugars! We use erythritol as our favored sweetener since, in comparison to maltitol-based chocolate, studies have shown that chocolate sweetened with erythritol has a much lower glycemic response, causes less gastric upset and is lower calorie. The lower a sweetener is on the glycemic index, the less it increases blood glucose levels. A glycemic value of zero represents a sweetener that has “no effect” on blood sugar levels. All values are averages, but serve to rank order the various sweeteners. Glucose - 100 Corn syrup - 85-92 Sucrose (Table sugar) - 65 Honey - 50 Lactose (Milk sugar) - 46 Polyglycitol / hydrogenated starch hydrolysate - 39 Maltitol - 36. (used in most "low carb" sweets) Fructose (Fruit sugar) - 23 Erythritol - 0 (used by Maine Cottage Foods) Do you have any low carb treats that are made without wheat? Yes, everything we offer is gluten free and low carb. All our chocolate is certified gluten free and all our baked goods are made using a proprietary, gluten-free almond blend instead of wheat flour. I melted some of your sugar free chocolate to make into a gift shape, but it didn't taste as good as the original. Did I do something wrong? When chocolate is melted and then reformed, it loses its original crystal structure and forms a new one that can be quite different and is often not as good as the original structure. This crystal structure is responsible for a lot of things, but one thing it effects is how it will feel in your mouth - your chocolate experience. We get around this problem, and maintain our product quality, by using a tempering machine every time we melt chocolate. The machine is really cool, actually. As the chocolate melts, you feed in a little piece of the original chocolate and this "teaches" the new melted chocolate what structure it should acquire. So, the next time you want a special shape, just ask us. Most of the cost of our products is from the ingredients themselves, so we offer custom-made chocolates at a very reasonable price. How long before I can expect my order? Our goal is to make and send each order out within 48 hours of receiving it. Usually we can make your treats the same day we get the order and send it the same day or the next day, but sometimes we get orders in clumps, equipment breaks or special ingredients don't reach us as scheduled and these things will slow us down. You can track your order's status using a code sent in our confirmation email to you. Also, if we cannot make and ship your order within 4 days, we will email you so that you know we have not forgotten you and to apprise you of the situation. Are your foods low GL? The short answer is "yes". We haven't done a clinical study of volunteers eating our food, but the math supports it, since food, unlike people, pretty much is just the sum of its parts. And we only use excellent parts. All our foods are made with very low GI (glycemic index) ingredients. To get the GL (glycemic load) of any food, you multiply the amount of useable carbs in a real-life serving by it's GI and then divide this number by 100. If the number is 10 or lower, then it is considered a low GL food. By this criteria, our food would be very low GL, even if you ate more than the average person. Our chocolate is pretty rich, so most people eat just a little and are happy with that. But, even if you did manage to eat a lot, there is a lot of fiber and fat to slow down increases in blood sugar, which in turn decreases GL. In addition, our special baking blend is made from ground almonds, which has a GI and GL of zero. Any suggestions for which books are good to learn about cutting down on carbs and the ensuing health benefits? There is so much out there. The diet or health section of any bookstore is overwhelming, but here are some books that I found enlightening. "The average person needs about a milliliter of fluid for every calorie burned. That's about a cup per 250 calories or eight 8-ounce glasses for a 2000-calorie-a-day diet." The good news is is that coffee counts as a fluid! I love this book, it is filled with good news about healthful, easy ways to improve your diet. You do not need to pound on yourself! This eye-opening book by W.C. Willett, M.D. has a lot of good nutritional info presented in a clear way.  Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating Some savvy customer/friends mentioned they followed Dr. Bernstein's diabetic diet books, so I just had to find out about them. It was a pleasure finding books written so clearly that still manage to be grounded in fact. Here they are to share.  The Diabetes Diet: Dr. Bernstein's Low-Carbohydrate Solution  Dr. Bernstein's Diabetes Solution: The Complete Guide to Achieving Normal Blood Sugars |