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

[Bridgit Pollpeter]

I agree with Mike.  If you enjoy something, go for it-- just balance out
your diet for the day.  If you want a meal high in carbs, cut back on
your carb choices during other meals.

If you are an insulin-dependent diabetic, and you follow a regimen where
you use a sliding scale with carb choices, you would, of course, just
count your carbs for that meal and follow suit.

Bridgit

-----Original Message-----
From: diabetes-talk-bounces at nfbnet.org
[mailto:diabetes-talk-bounces at nfbnet.org] On Behalf Of Mike Freeman
Sent: Sunday, February 20, 2011 11:33 AM
To: 'Diabetes Talk for the Blind'
Subject: Re: [Diabetes-talk] Cooking question to make a recipe
morediabetes friendly


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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