Pete Romfh wrote:
> I'm curious about that other methods people use for tracking their recipes.
> Particularly, what are diabetics doing to determine their recipe's
> nutritional values?

I use Master Cook, which isn't quite as sophisticated as your Big Oven.
It does allow me to enter foods and their nutritional values into the
cook book. I can make several of my own cookbooks. As far as I know,
with version 7, you have to have the back up on a floppy. It will not
import it from a CD, though it will open the CD and you can read the
recipes and print them. I haven't tried using a memory stick.

I have also downloaded the USDA's booklets on carbohydrates, calories
and because DH is on warfarin, the one for vitamin K. These are helpful
to find info that isn't readily available in other places. I also have
a carb counter paperback with carb counts for all kinds of foods
including ethnic foods and restaurants.



> Also, what do you look for in a cookbook ? If I were writing a book just for
> you, as a diabetic, what you like to see in it?

If I were looking for recipes, the first thing I would want to see is
the carb count in two ways. One way without counting non-starch veggies.

> Would you use one in electronic format or do you want something you can take
> to the kitchen and work from?

I print from the computer so I don't have t mess up the computer in the
kitchen. I would mess up a book, too. A sheet of paper is no big deal.

Would you want specific recipes to follow
> exactly or general concepts and ideas you can use to create your own
> versions ?

both. For baking, it would have to be specific. For other things, I
would use the general concepts.
Are pictures and/or diagrams important ?

Not to me.
>Do you want to know
> about the science behind the foods or just know what to do to get it to work

Not really. One person's "science" is another person's snake oil. The
GI, for instance, doesn't work for DH. A carb is a carb. We don't play
the "net carb" game like the fad diets, either. We subtract fiber if it
is 5 grams or more per serving. This is the way we were trained. This is
the way DH's meter understands fiber. Sugar alcohols have calories so we
count them as only half off total carbs and that's only if the number is
5 or more grams per serving.

Hope I've helped, Pete. Would be happy to contribute any recipes you
might be interested in.

PS: Susan, I don't give a hoot for how you calculate your net carbs and,
I'm sure, no one else does. I'll just save you the trouble of your usual
nasty response to our ADA approved method of carb counting. I am having
a terrible time with my radiation therapy and don't feel like one of
your nasty slaps right now, so go stuff your face with fat and leave me
alone.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life