On 9/30/2010 12:38 PM, BlueBrooke wrote:
> On Thu, 30 Sep 2010 08:05:23 -0700, Serene Vannoy
> > wrote:
>
>> On 09/29/2010 11:30 PM, BlueBrooke wrote:
>>> On Thu, 30 Sep 2010 04:36:58 GMT, Aussie
>>> > wrote:
>>>
>>>> http://www.taste.com.au/recipes/2340...ckpea+fritters
>>>>
>>>> A different take on the recent corn and zucchini fritters I made.
>>>>
>>>> As it happens, I have a can of chick peas in the pantry, so might have to see
>>>> what it adds to the frityters, as the plain corn and zucchini were pretty
>>>> good.
>>>
>>> Why would you label these "diabetes friendly?" At 48+g carbs per
>>> serving, they are anything but.
>>
>> My partner reversed his diabetes on 50-100 "good carbs" per meal.
>> Low-carb is not the only way to treat diabetes.
>>
>> Serene, broken record
>
> You don't "reverse" diabetes. You control it.
>
> Low-carb isn't the only way to treat diabetes. I didn't say it was.
> There are plenty of medications to do that, and of course there's
> insulin as well. Some people can exercise enough to bring BG levels
> back into line after a such a meal, also.
>
> Unfortunately, that isn't part of the disclaimer when labeling these
> recipes "diabetes-friendly." If you want to go that route, then any
> food is "diabetes-friendly."
>
> To me, if a food is labeled "diabetes-friendly" then a diabetic ought
> to be able to consume it without having to jump through all those
> hoops.
>

It's a sceintific fact that carbohydrate consumption affects blood
glucose levels. We are at the ARRP convention, On of the vendors gave us
a cookbook with "diabetic" recipes. Stuff like a caserole with 47 g. of
carbs per serving, are not friendly to my diabetic.

Further, foods labeled "diabetic friendly' ofteh substiture artificial
sweeteners and leave in the high carb ingredients like flour. They ae
still high n carb. Fat free dairy products are often higher than full
fat or low fat.

Bottom line, use your meter and read the lables.

--



Janet Wilder
Posting from the Netbaby