[Diabetes-talk] Cooking question to make a recipe more diabetes friendly

[Mike Freeman]

Actually, Bridgid has given you good advice.  However, my take on this is
slightly different.  At least within reason, I wouldn't worry about how
supposedly "diabetic-friendly" the shrimp are.  If you enjoy them, eat them.
Just do some experimenting to see how they affect your bg (the bread-crumbs
might bring it up a bit) and cut back on the quantity.  I'll probably get
flamed for saying this but, frankly, dietitians who tell you that
substitutes in terms of spices for some fats or even carbs taste just as
good are peddling crock!  Things *don't* taste as good although they may be
adequate and you may find you like the low-carb versions better.  Go on NFB
Newsline(R and get the November issue of Diabetes Self-management Quarterly
and read the article on Intuitive Eating therein.  It's one of the few
articles that makes sense to me and isn't preachy!

Mike Freeman

-----Original Message-----
From: diabetes-talk-bounces at nfbnet.org
[mailto:diabetes-talk-bounces at nfbnet.org] On Behalf Of Julie Kline
Sent: Saturday, February 19, 2011 10:12 PM
To: 'Diabetes Talk for the Blind'
Subject: [Diabetes-talk] Cooking question to make a recipe more diabetes
friendly

Hi guys,

For those of you who cook, I have a question.  I had these sample shrimp in
the grocery store that were outstanding, but the way they prepared it I'm
sure would shoot my carbs off the charts if I made it the way they did.  One
thing they used was basting oil.  Is there something that's a better or
healthier alternitive?  It wasn't greasy, but things always come out better
at the store than they do at home.  The other thing it had was breadcrumbs.
What are some good substitutes for breadcrumbs as I'm sure those probably
weren't any good, and that's one of those things I use frequently.

Thanks for any suggestions.
Julie


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