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Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes. |
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Posted to alt.food.diabetic,alt.support.diabetes
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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? Do you use written cards, scraps of paper, or notes in cookbooks ? (I'm converting to electronic but still have two boxes of 3X5 cards) Have you adopted the use of recipe software? Which program do you use? Do you gather (and/or share) recipes on the internet ? (I often do, it's fun) Do you do nutrition analysis yourself or take what the recipe author offers as gospel ? (I run each recipe through the program then see if it makes sense to me) I've been using Big Oven to format, analyze, and organize my recipe collection for some time now. I'm considering creating yet another cookbook and it's been a convenient way to gather up the material. It does a pretty good job for me and was quite moderately priced and well supported. The nutrition analyzer uses U.S. Dept. of Agriculture data that is frequently updated. They also maintain a web site where fellow cooks can share recipes, photos, and tips. I've been quite happy with it. 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 ? Would you use one in electronic format or do you want something you can take to the kitchen and work from? Would you want specific recipes to follow exactly or general concepts and ideas you can use to create your own versions ? Are pictures and/or diagrams important ? Do you want to know about the science behind the foods or just know what to do to get it to work ? -- Pete Romfh, Telecom Geek & Amateur Gourmet. http://www.bigoven.com/~promfh promfh (at) hal-pc (dot) org |
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