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

[Debbie Wunder]

Hi, I think that light olive oil work fine. I am not sure what to say about 
the bread crumb. Sometimes I just leave things like that out, or make sure I 
consider in my daily plan.
Debbie
----- Original Message ----- 
From: "Julie Kline" <julie.kline at rochester.rr.com>
To: "'Diabetes Talk for the Blind'" <diabetes-talk at nfbnet.org>
Sent: Sunday, February 20, 2011 12:11 AM
Subject: [Diabetes-talk] Cooking question to make a recipe more 
diabetesfriendly


> 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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