Statistics are consistently showing a steady increase in the diabetics among us. Yet it seems the majority of recipes still ignore the need to reduce caloric intake (sugars and carbohydrates).
Many people do not yet suffer from diabetes--but are at of risk of becoming diabetics if they do not modify their diet.
Why isn't Jell-O 1-2-3 still around? And why'd it exist in the first place?
In 1969, Kraft Split Its Jell-O into Three
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