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.



--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

Alan S > wrote in
:

> 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.
>
> Unfortunately too many dieticians, cooks and cook-book writers think
> low-fat is automatically diabetes-friendly.
>
> 48gms carb per serve would make it diabetes-disastrous for me.
>


Send them an email and let them know.

Like me, they probably just look at the label "Diabetes Friendly" and really
wouldn't know if it was, or not.



--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

BlueBrooke > wrote in
:

> 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.



Hit them with an email and let them know.


--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

"Alan S" > wrote in message
...

> Instead, now I write to the diabetics

Do you have recipes to share, Alan?

--
--
https://www.shop.helpforheroes.org.uk/

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

--
http://www.momfoodproject.com
New post: Cjalsòns 2010

In article >,
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.

How big is a serving? I see this all the time on recipes posted to this
group. There is all this "nutrition information per serving", but
number of servings is zero! I find it hard to believe that one fritter
is a serving, but if so, it is impossible that there are 48g of carbs in
each fritter.

--
Dan Abel
Petaluma, California USA

In article >,
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

I've been working with the same RD (registered dietician) for the last
few decades (well, maybe not *quite* that long) about my diet with
diabetes. Now she is a CDE (certified diabetic educator) as well. I
feel sorry for her. They keep changing the rules. In a class once, I
saw her literally stuttering and stammering when asked about carbs. I'm
no expert here, but it seems to me that carbs are the ideal "fuel" for
many of us, diabetic or not. The key is "control". If you take what
you posted above (50-100g per meal) and multiply by three, that's
150-300g, or 600-1200 calories per day. I don't see how anything could
be more reasonable, for *most* people.

--
Dan Abel
Petaluma, California USA

In article >,
Alan S > 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.
>
> Unfortunately too many dieticians, cooks and cook-book writers think
> low-fat is automatically diabetes-friendly.

And too many still think that low sugar (sucrose) is automagically good
for diabetics.

> 48gms carb per serve would make it diabetes-disastrous for me.

I'm just not seeing 48g there, unless you eat all 16 fritters!

--
Dan Abel
Petaluma, California USA

On 09/30/2010 09:38 AM, 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.

Tell that to Dr. Barnard:

http://www.pcrm.org/health/diabetes/

Note that I said "reverse", not "cure", which is what I assume you're
taking issue with. My partner's numbers are all non-diabetic now; his
insulin doesn't react the way it did before; he is completely free of
medication, and can eat what he wants because mostly, he eats his
good-carb diet and gets lots of exercise. He may not be cured, but it's
as good as it gets, if you ask me.

Serene
--
http://www.momfoodproject.com
New post: Cjalsòns 2010

Serene Vannoy wrote:
> BlueBrooke wrote:
>
>> You don't "reverse" diabetes. You control it.
>
> Tell that to Dr. Barnard:
>
> http://www.pcrm.org/health/diabetes/

When it comes to the so-called "Physicians" Committee for so-called
"Responsible" Medicine it's important to be extremely careful. They
think nothing of lying to promote their vegan and vegitarian eating
plans. Look up what they claimed about Dr Robert Atkins and the
circumstances around his death. It puts the rest of their material in
doubt. Dishonesty does that.

To the extent that his plan works it's a shame that the material is
associated with the committee. Some people tolerate low fat meat free
foods without hunger. For many such a diet triggers endless nagging
irresistable hunger. It's a good plan to try such a plan and see if you
can tolerate it. If you can continue it. If you can't go the low carb
route.

> Note that I said "reverse", not "cure", which is what I assume you're
> taking issue with. My partner's numbers are all non-diabetic now; his
> insulin doesn't react the way it did before; he is completely free of
> medication, and can eat what he wants because mostly, he eats his
> good-carb diet and gets lots of exercise. He may not be cured, but it's
> as good as it gets, if you ask me.

Reversability depends on amount of damage before going on one of the
workable plans. Is a cure no medication plus no symptoms, or is a cure
no medication plus no symptoms plus you can go back to eating the poison
that caused the symptoms in the first place? That depends entirely if
you accept that eating specific foods in the past triggered the illness
and if you're willing to call them poisons, versus calling the original
food normal.

If the problem is caught at the insulin resistance phase then carefully
controlled slow carb food, or carefully controlled low carb food can
both work to remove the cause of the insulin problems and the body can
heal to some extent. If the problem is caught later neither diet system
ends up sufficient.

Serene wrote:

> My partner reversed his diabetes on 50-100 "good carbs" per meal. Low-carb
> is not the only way to treat diabetes.

Is that based on three meals per day? I was under the impression that
diabetics were supposed to have lots of little snacks during the day rather
than spaced meals, so that blood sugar fluctuates less.

Bob

In article om>,
"Bob Terwilliger" > wrote:

> Serene wrote:
>
> > My partner reversed his diabetes on 50-100 "good carbs" per meal. Low-carb
> > is not the only way to treat diabetes.
>
> Is that based on three meals per day? I was under the impression that
> diabetics were supposed to have lots of little snacks during the day rather
> than spaced meals, so that blood sugar fluctuates less.

That's a good question, Bob. There are lots of ways to do this, but
often diets are suggested with three smaller meals, plus a couple of
snacks. When my uncle first went on insulin, he took one injection a
day, at night, of 24 hour insulin (it releases slowly, over 24 hours).
He then ate six meals a day. This worked well for his body, but he just
wasn't able to keep it up. He was a good German, used to eating one big
meal a day. So, he got switched two doses of insulin a day, a reduced
night dose, and then regular insulin (short acting) right before his one
big meal, which was sometimes lunch and sometimes dinner.

--
Dan Abel
Petaluma, California USA

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

"Bob Terwilliger" > wrote in message
eb.com...
> Serene wrote:
>
>> My partner reversed his diabetes on 50-100 "good carbs" per meal.
>> Low-carb is not the only way to treat diabetes.
>
> Is that based on three meals per day? I was under the impression that
> diabetics were supposed to have lots of little snacks during the day
> rather than spaced meals, so that blood sugar fluctuates less.

I eat two meals a day. I always have a bedtime snack. And if my dinner
will be much delayed beyond say 6:00, then I will have a small snack in the
afternoon.

I also have gastroparesis caused by diabetes. That's delayed stomach
emptying. So for me, I must take care not to overload my stomach. I also
must go easy on the fiber and hard to digest cuts of meat like steak. I
also find that I can not eat the olives from olives bars. I think they have
too much fat in them or something. Regular black or green canned and jarred
olives are fine as are Kalamatta. I can perhaps eat two or three from an
olive bar. Any more than that and they come back up undigested. Ditto for
the other things I mentioned.

We're all different. There is no one diet that works for all diabetics.

"Dan Abel" > wrote in message
...
> In article om>,
> "Bob Terwilliger" > wrote:
>
>> Serene wrote:
>>
>> > My partner reversed his diabetes on 50-100 "good carbs" per meal.
>> > Low-carb
>> > is not the only way to treat diabetes.
>>
>> Is that based on three meals per day? I was under the impression that
>> diabetics were supposed to have lots of little snacks during the day
>> rather
>> than spaced meals, so that blood sugar fluctuates less.
>
> That's a good question, Bob. There are lots of ways to do this, but
> often diets are suggested with three smaller meals, plus a couple of
> snacks. When my uncle first went on insulin, he took one injection a
> day, at night, of 24 hour insulin (it releases slowly, over 24 hours).
> He then ate six meals a day. This worked well for his body, but he just
> wasn't able to keep it up. He was a good German, used to eating one big
> meal a day. So, he got switched two doses of insulin a day, a reduced
> night dose, and then regular insulin (short acting) right before his one
> big meal, which was sometimes lunch and sometimes dinner.

I have to take long acting insulin twice daily with a higher dose at night.
I take the fast acting stuff with meals. But generally not with snacks
unless my blood sugar is way too high then.

"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.

In article >,
"Julie Bove" > wrote:

> "Bob Terwilliger" > wrote in message
> eb.com...

> > Is that based on three meals per day? I was under the impression that
> > diabetics were supposed to have lots of little snacks during the day
> > rather than spaced meals, so that blood sugar fluctuates less.

[snipped complicated details about the diet for one diabetic]

> We're all different. There is no one diet that works for all diabetics.

That's very true, but for most people who aren't diabetic, and do
entertaining that involves large, elaborate meals for multiple people,
they are looking for the general rules, not the exceptions. What should
we tell them?

1. There are thousands and thousands of exceptions. It's impossible to
comprehend them all. Just don't invite diabetics to meals.

2. Serve a variety of foods, and let people serve themselves. Answer
questions about what is in the foods so people can choose.

3. Talk to the people beforehand, to find out what their dietary needs
are.

And, of course, there are many, many dietary problems that older people
have, besides diabetes. Not to mention younger people.

I favor answer #2 above, but that's just my personal preference.

--
Dan Abel
Petaluma, California USA

In article >,
"Julie Bove" > wrote:

> "Janet Wilder" > wrote in message
> eb.com...

> > 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.

> The other thing I discovered with the diabetic cookbooks is that for some
> strange reason they think we want to go overboard on sweets!

More and more, I just want to use regular recipes. Some are fine, some
aren't, and I just ignore (or modify) them. There have been too many
changes in diabetic dietary theory in the last few decades to rely on
many cookbooks.

> 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.

I like flat enchiladas. My wife doesn't. One thing I like is that each
person can prepare theirs to suit. You get plates that are a little
bigger than the tortilla, and put down layers of stuff. If each person
makes their own, then they get what they want, and how much they want.
You can put them in the microwave before eating to do final warming (and
melt the cheese, if used), or a regular oven, not too hot.

--
Dan Abel
Petaluma, California USA