Diabetes: Discussion and Recipes

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Profile Suzie-Q Project Donor
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Message 1788868 - Posted: 20 May 2016, 0:42:07 UTC - in response to Message 1788853.  

You can beat your diagnosis by having a low carb breakfast and then walking 4 miles and then in the gym for a 20-30 minute light workout on the weights. Your blood sugar will be right at 100 before lunch. I am assuming that you do not work full time.


I don't work at all. I'm retired. I plan to start walking on my treadmill (the
poor forsaken thing) but not 4 miles. That, and the minimal crazy dancing I do
sometimes when I'm alone with the music playing, is the only exercise I have
planned for now.

Stay active after dinner and give up the dessert and booze.
Eat multi-grain bread and sweet potatoes instead of white potatoes. Brown rice instead of white rice. Eat fruit instead of juice and get most of your carbs from vegetables. For lunch and dinner have lean meat, beans and another green vegetable (or salad) and possibly a small sweet potato for the evening meal.


I seldom drink alcohol. When I do it's either beer or wine. I will change
"dessert" to fruit instead of sweets.

Drink 2% milk or diet soda or ice tea. Stock up on canned or frozen vegetables when they go on sale. A can of corn will populate three dinners.


Corn is not the best choice. It's got lots of carbs, iirc. I plan to buy and
eat frozen since they're fresher and have more of the original nutrients.

Get yourself some plastic containers. I buy and roast a turkey breast when they are on sale for 99 cents per pound. Also chicken thighs for a s little as 49 cents per Lb. I like canned or frozen corn, lima beans, navy beans etc etc , I make up 6 or eight small dinners and freeze them. I can make a vey nice meal for about $1.00 and I enjoy them as well.


Got some containers for breakfast. I will cook a large amount of eggs with
onions, spinach, ham, and cheese, and divide that into servings for breakfast.
Haven't come up with recipes, yet, to do that for other meals, but I'm sure
I will as time goes on and I learn more and get used to the life.
~Sue~

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Message 1788886 - Posted: 20 May 2016, 2:32:22 UTC - in response to Message 1787665.  

Found a link to this. Not sure what all is inside it but it should answer some of your "What can I eat?" questions. Diabetes Cookbook for Dummies.


I don't want to come off like I'm calling you a dumby or anything like that. No. I'm still learning about diabetes myself. You can click the link and download the entire book as a PDF file. Then you can save it on your harddrive to read offline any time you want. Just click the save icon (it looks like a 3.5 inch disk on the toolbar at the top of the screen.) on the left side of the toolbar.

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Profile Gary Charpentier Crowdfunding Project Donor*Special Project $75 donorSpecial Project $250 donor
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Message 1788889 - Posted: 20 May 2016, 3:49:06 UTC

"Diabetes Cookbook for Dummies p.27" wrote:
How much protein should you eat? We recommend that 40 percent of your calories should be carbohydrate, and in the next section, we suggest that you limit your fat intake to 30 percent of your calories. The remaining 30 percent is protein.

"Diabetes Cookbook for Dummies p.28" wrote:
Most foods don’t contain much cholesterol — with the exception of eggs. The daily recommendation for cholesterol is less than 300 milligrams, and one egg almost reaches that level. Some doctors say that eating an egg two or three times a week won’t hurt you, but this isn’t true if you have diabetes. Avoid eggs and foods such as organ meats that are high in cholesterol, or use egg substitutes instead.

Please see your Dr./dietitian/nutritionist to get specific recommendations for you, not in general. Atkins was written for normal otherwise healthy people, not specifically diabetics, who frequently have other conditions as well. You personal Dr./dietitian/nutritionist will have your cholesterol readings, blood pressure, kidney function and other tests. They will take these into consideration in telling you want things to avoid, what you can binge on, and how many carbs a meal/day you should consume.

I'll say it again: Portion control. Portion control. Portion control. Portion control. Portion control. Portion control. Portion control. Portion control. Portion control.

It isn't that you can't have something, it is that you must limit how much of it you have and compensate what other things you have to adjust.

So if you have a bowl of ice cream, that might be all you can have and you will have to spend a bit of time exercising after. But you might be able to eat an entire head of celery and not worry at all*.

Oh, I see you are retired, so I'm sure you have type 2, and the late in life type. note to all: If you life long enough you will get diabetes. Same with cataracts. It comes with age.

A personal observation, avoid diet soda. Most have an aftertaste that will make you hungry, and that is a bad thing! Never mind the acid they contain that will eat at your teeth. If you crave the caffeine, try tea, otherwise water and nothing is less expensive.


*does not apply to type 1!
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Message 1788916 - Posted: 20 May 2016, 6:14:33 UTC
Last modified: 20 May 2016, 6:15:35 UTC

If you life long enough you will get diabetes. Same with cataracts. It comes with age.

I have three aunts age 80 - 90, one on my mom's side, one on my dad's side and one by marriage. All three access medical care well and have blood draws as recommended by their physicians. None of these three aunts has diabetes. None is even close to developing any sort of insulin resistance. All three have maintained normal weights across their lives.

I would amend what Gary says as follows: "If you live long enough and struggle with weight management, you will get diabetes."
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Message 1788942 - Posted: 20 May 2016, 8:29:04 UTC

note to all: If you life long enough you will get diabetes. Same with cataracts. It comes with age.


My mom is 88 and has neither diabetes nor cataracts. My older brother (who is
about 67) has neither.
~Sue~

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Message 1788974 - Posted: 20 May 2016, 13:31:31 UTC - in response to Message 1788916.  

If you life long enough you will get diabetes. Same with cataracts. It comes with age.

I have three aunts age 80 - 90, one on my mom's side, one on my dad's side and one by marriage. All three access medical care well and have blood draws as recommended by their physicians. None of these three aunts has diabetes. None is even close to developing any sort of insulin resistance. All three have maintained normal weights across their lives.

I would amend what Gary says as follows: "If you live long enough and struggle with weight management, you will get diabetes."

Ask again at age 120.
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Message 1788977 - Posted: 20 May 2016, 13:33:40 UTC - in response to Message 1788974.  

Ask again at age 120.


I'll remember that!


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Message 1788995 - Posted: 20 May 2016, 14:22:06 UTC - in response to Message 1788977.  

Ask again at age 120.


I'll remember that!



My Great-Grandfather lived to be 112 and Grandfather to 102. Neither was diabetic nor did they have cataracts. My mother had it and I have it. Neither she nor I were ever overweight. The most I ever weighed was 190, when I was training for the Olympics I was 175. I am now 168. I did eat and drink a lot of sugar. So not everyone will live long enough to become diabetic and weight control is not always the cause.
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Message 1789094 - Posted: 21 May 2016, 0:31:43 UTC

Just for the record, in case anyone is keeping track, I am 5' 8" tall and weigh
195 pounds. My weight has been consistent for a few years. I did eat a lot of
sugary treats.

5'8" = 173cm or 1.8m (I think)
~Sue~

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Message 1789095 - Posted: 21 May 2016, 0:37:50 UTC
Last modified: 21 May 2016, 0:38:44 UTC

This is what I will have for breakfast this week. Eggs, onions, spinach, ham,
cooked in butter, topped with cheese, with added salt and pepper. I divided it
into seven meals and put them in the freezer. Ate the first one today. Too much
salt. Darn it.



Needs more spinach. I'll also have some fruit.
~Sue~

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Message 1789142 - Posted: 21 May 2016, 3:55:34 UTC

Looks and sounds good.
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Message 1789150 - Posted: 21 May 2016, 4:03:40 UTC - in response to Message 1789095.  

I dearly don't mean to discourage you,
but for us the salt in the ham would be
enough to season that dish.
For us that would be a special meal for
a special day due to it's richness.




edit:
It also looks very tasty to us.....
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Message 1789173 - Posted: 21 May 2016, 5:51:56 UTC

Afraid so. Myself included. I know I have to say no even then my tummy is also saying "Get that out of your hand!" It is not easy at times.

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Message 1789262 - Posted: 21 May 2016, 15:08:39 UTC

No one in my family has suffered with diabetes, so from the point of view of advice, I can't give any, but I do wish you all the best in getting a grip on yours, Suzie :)

oh...and did we say we like humans too? Well we do :)
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Message 1789380 - Posted: 22 May 2016, 2:16:44 UTC

I'm not only addicted to sugar, but I'm somewhat addicted to salt, too. I'm not
one of those people who adds salt before I taste my food, but my mom is. She is
a salt addict - even puts salt on her watermelon and in her beer (when she drank
it) - which is the reason I'm a salt addict. Not an excuse. Just an explanation.

I just wasn't thinking when I added the salt and knew immediately that I'd added
too much. Not much to do about it, though. In some cases you can reduce the amount
of salt by adding some potato, like in stews and such.
~Sue~

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Message 1789389 - Posted: 22 May 2016, 2:52:05 UTC - in response to Message 1789380.  

I'm not only addicted to sugar, but I'm somewhat addicted to salt, too. I'm not
one of those people who adds salt before I taste my food, but my mom is. She is
a salt addict - even puts salt on her watermelon and in her beer (when she drank
it) - which is the reason I'm a salt addict. Not an excuse. Just an explanation.

I just wasn't thinking when I added the salt and knew immediately that I'd added
too much. Not much to do about it, though. In some cases you can reduce the amount
of salt by adding some potato, like in stews and such.

I am a salt addict as well.
Few foods are not better with the addition of salt.
There are some who come down on both sides of the issue of salt in our diets.
Some claim minimal is best, and some say it makes little difference...our bodies adjust to whatever our salt intake may be.
I generally add salt when eating, not when cooking, as it has greater flavor intensity when added just before one bites into it's crystalline wonderfulness.

Meowsalty.
"Freedom is just Chaos, with better lighting." Alan Dean Foster

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Message 1789687 - Posted: 23 May 2016, 5:07:11 UTC
Last modified: 23 May 2016, 5:13:17 UTC

Hi Suzie and all diabetics.
Here is one of my favourite recipes from the Australian Better Homes and Gardens DIABETIC LIVING magazine.

Mexican-style beans

Cook 1/2 chopped red capsicum (bell peppers in America), 1 small zucchini and 1 teaspoon Mexican chilli powder in 1 teaspoon olive oil for 3-4 minutes or until soft. Add 130 gram can salt reduced baked beans and heat through. Top with 2 tablespoons reduced-fat grated cheese and a few coriander leaves. Serve with 1 light tortila.

Note: I don't like hot spicy food so I only add a sprinkle of the Mexican chilli powder.

PER SERVE
protein 14 grams
total fat 11 grams (sat fat 4.1 grams)
carbs 26 grams
fiber 10 grams
sodium 727mg
Carb exchange 1 1/2
Gi estimate low
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Message 1789863 - Posted: 23 May 2016, 21:27:49 UTC - in response to Message 1789687.  
Last modified: 23 May 2016, 21:28:36 UTC

Hi Suzie and all diabetics.
Here is one of my favourite recipes from the Australian Better Homes and Gardens DIABETIC LIVING magazine.

Mexican-style beans

Cook 1/2 chopped red capsicum (bell peppers in America), 1 small zucchini and 1 teaspoon Mexican chilli powder in 1 teaspoon olive oil for 3-4 minutes or until soft. Add 130 gram can salt reduced baked beans and heat through. Top with 2 tablespoons reduced-fat grated cheese and a few coriander leaves. Serve with 1 light tortila.

Note: I don't like hot spicy food so I only add a sprinkle of the Mexican chilli powder.

PER SERVE
protein 14 grams
total fat 11 grams (sat fat 4.1 grams)
carbs 26 grams
fiber 10 grams
sodium 727mg
Carb exchange 1 1/2
Gi estimate low


Are your baked beans the same as ours? Ours are beans with things added to
them. They're usually good enough to eat right out of the can. Well, I mean,
warmed up!



You can see there's a lot of sugar.

Try adding a small amount of cumin (spice) to your recipe. Cumin is what makes
most Mexican food taste Mexican.
~Sue~

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Message 1789901 - Posted: 24 May 2016, 0:42:48 UTC - in response to Message 1789863.  
Last modified: 24 May 2016, 0:45:23 UTC

Navy beans and other beans, such as pinto beans and black beans, seems to be a good choice for diabetics.
However you have to prepare them yourself.
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=88
I'm not a diabetic myself but now there is so many ready made food in the market that contain so much sugar that I can't eat it!
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Message 1789930 - Posted: 24 May 2016, 3:36:07 UTC

NO to baked beans. Read the third and fourth ingredient. Sugar!
Mexican Beans are a very different taste, sort of a bean soup.

My receipt is more traditional than Monday's

Start with 2 cups of Pinto, Black, or Peruvian beans. Pinto is most common in the southwest, Black the southeast and Peruvian is making inroads. Personally I dislike the black bean and like the taste of the Peruvian best. But they are harder to find.
First spread on a plate and looks for rocks or clumps of soil. Rare now days but a good precaution.
Soak overnight in water.

Throw away the water from soaking.

Place bean is pot and cover with about 4 cups of water. Add 2 Tbs salt, 4-6 garlic cloves whole, 1 yellow pepper. (I slice the top off the pepper then remove the veins and seeds. This allows the taste without the heat. Bring to a boil, then reduce to a simmer for about 1 hour. Remove the garlic and pepper and serve.

These will not be hot. Also the the garlic will react with your system to reduce the creation of gas.

Serve as a soup or you can take out of the water and crush them into a fry pan with some oil. This will make refried beans. Traditionally instead of oil lard was used. I still like my beans with bacon fat, but usally use coconut oil to be healthy.

Mexican bean from a Mexican. Sorry Monday, yours sound good, but I don't think you could find them in Mexico.
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