"Janet Wilder" > wrote in message
eb.com...
> 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.
I bought every diabetic cookbook I could get my hands on when I was
diagnosed. I got rid of them. Then later when I was diagnosed with type 2,
a well meaning person bought me a bunch of ADA cookbooks. Pretty much
everything in there was high in carbs. Many called for strange ingredients
like canned biscuits cut in quarters. I did actually try some recipes with
those biscuits. I discovered that they did not bake through and left gooey
runny crud in the casserole that was hot and stringy like cheese. Not a
pleasant sight and certainly not a pleasant taste.
The other thing I discovered with the diabetic cookbooks is that for some
strange reason they think we want to go overboard on sweets! I know most
general cookbooks will have sweets in them. There is usually a section on
cookies, another on pies, cakes, maybe candy, maybe puddings and ice creams.
But added together those sections make up a minority of the book. In a
diabetic cookbook at least half of it is recipes for sweets! Often they
call for powdered sugar free pudding and sugar free Jell-O used in strange
ways. And they are big on sweetened fruit.
More recently I was given a diabetic cookbook by a well meaning person.
There actually is one doable recipe in that book. It's for enchiladas. But
really, how hard is it to make enchiladas? I had a recipe that I used a
couple of times that I got from the Internet for cheese and onion
enchiladas. The sauce is made from scratch. But most of the time when I
make them, I just wing them. My sauce doesn't contain flour or anything
else to thicken it. It's easy to figure the carb count of a tortilla. But
usually I lower the carb count even further by making them in the form of a
casserole with the tortillas being flat. And I add thick layers of meat and
vegetables.