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I use tomatoes all the time in my recipes, they don't spike me. You could reduce the amount if you want. You can swap splenda for the sugar, and instead of soy sauce use Braggs Liquid Amino Acids. It tastes just like soy sauce but less sodium. I use resistant starch to thicken my sauces and gravies. It has a lot of fiber so it tends to be ok. Sounds like a great recipe.
 
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