I've maintained myself without blood sugar meds for the last year, but one of the ways I do that is by avoiding sugar alcohols. I read a paper about artificial sweeteners by the Glycemic Research Institute in Washington DC, and they said that sugar alcohols were not low glycemic. They don't like any artificial sweeteners, really, and are suspicious even of stevia because it hasn't had enough testing (in their opinion.) They seem to like the natural sweetener in lo han kuo, though, so I will occasionally use that if a recipe must have a little sweet in it.

So I avoid artificial sweeteners and processed food bars and that works for me. One side effect: I'm extremely sensitive to the taste of sweet. Berries that I used to put sugar on now taste extraordinarily sweet on their own. It's a good trade-off, I think.