[Diabetes-talk] FW: [acb-diabetics] Chocolate from Joslin

Thu Feb 14 16:53:31 UTC 2013

I do like cheesecake. If insulin dependent though, really as long as you
properly calculate for your dessert of choice, it typically won't affect
BG's much. I love to bake because, one Of many reasons, when I bake I
tend to not eat what I make. I prefer to make food for other people,
smile. course portion control is recommended for anyone. I find the
thinking that, "Oh, man, I can't eat an entire whatever," is flawed and
detremental especially when we do get to enjoy a treat. I say be
positive and change our thinking to, "Oh, man, I get to enjoy this
whatever." Happy Valentine's Day to everyone. Enjoy those treats, grin.

-----Original Message-----
From: Diabetes-talk [mailto:diabetes-talk-bounces at nfbnet.org] On Behalf
Of d m gina
Sent: Thursday, February 14, 2013 9:53 AM
To: diabetes-talk at nfbnet.org
Subject: Re: [Diabetes-talk] FW: [acb-diabetics] Chocolate from Joslin

OK I will have to go find those, I didn't know they were out there. they
are not in a mixed bag of candy are they? Just dark chocolate?

Original message:
> I've really taken a liking to the "Dark Chocolate M-N-M's.  If we're 
> talking desserts on the other hand, my favorite things in the world 
> are Mexican Food, (The real McCoy), Cheesecake, and lemon desserts of 
> any and every shape, form, and size.  First, though, we must begin 
> with about an extra 50 units of Humolog R???  Then we simply have at 
> every last bit of it???  LOL!!  Don't have a coronary folks!!  I'm 
> really not serious!!!  Nice dreaming about it though.  Huh??

> Bern

> On 2/14/13, Bridgit Pollpeter <bpollpeter at hotmail.com> wrote:
>> I'm not a big chocolate fan, but it doesn't affect my BG;s along as I

>> take insulin. When getting sweet tooth, I prefer York Peppermint 
>> Patties minis.

>> -----Original Message-----
>> From: Diabetes-talk [mailto:diabetes-talk-bounces at nfbnet.org] On 
>> Behalf Of d m gina
>> Sent: Wednesday, February 13, 2013 8:32 PM
>> To: diabetes-talk at nfbnet.org
>> Subject: Re: [Diabetes-talk] FW: [acb-diabetics] Chocolate from 
>> Joslin

>> I love my dark chocolate.
>> Get the small squares, eating two when I eat them.
>> then they last quite aspell.
>> I can't have peanut butter chocolate to often, that I love way to 
>> much. I will get my peanutbutter bunny for Easter, as well as my 
>> peanut butter egg. yes I do this every year.

>> Original message:
>>> From: acb-diabetics-bounces at acb.org 
>>> [mailto:acb-diabetics-bounces at acb.org] On Behalf Of Nancy Matulis
>>> Sent: Tuesday, February 12, 2013 4:38 PM
>>> To: acb-diabetics at acb.org
>>> Subject: [acb-diabetics] Chocolate from Joslin

>>> Let's stop pretending that diabetics don't eat chocolate. Come on,
>> it's
>>> right there on the Hierarchy of Human Needs, somewhere between 
>>> Safety and Love. But it's a complex mix of fat and sugar, so dosing 
>>> for it takes some training.

>>> Here we stand right before Valentine's Day, with sweethearts
>> everywhere
>>> tying bows on bundles of forbidden treats, so this is a good time to

>>> share strategies. Usually, I inject 20 to 30 minutes after eating 
>>> chocolate, since it absorbs slowly. This works pretty well -
>> especially
>>> when I read carefully the carb count on the label in relation to the

>>> actual amount of chocolate I am gobbling up.

>>> My CDE says: "Everyone is different, but the high fat content of 
>>> chocolate slows the absorption of the carbs, so the shot after makes

>>> sense. If what you are doing works, keep it up." Hooray!

>>> Lest you begin to cringe with guilt at the very thought, be aware 
>>> that

>>> chocolate is not all bad for you. Chocolate contains flavonoids, or 
>>> plant-based compounds, that are medically proven to promote heart 
>>> health. Yes, 
>>> <http://www.sciencedaily.com/releases/2002/01/020118075002.htm>
>> Science
>>> Daily has documented at least 66 studies confirming it!

>>> Notably for us diabetics, one study found that a chocolate bar had 
>>> no greater effect on blood sugar than another "more traditionally 
>>> recommended snack," when calories are equal. Researchers attribute
>> this
>>> to the slow absorption of sugar when eaten with fat. (Which we knew.
>> Thanks!).

>>> A one-ounce chocolate bar has been found to contain about the same 
>>> amount of phenolic acid (a phytochemical) as a five-ounce glass of 
>>> red

>>> wine. Laboratory evidence now suggests that these phenolic 
>>> substances can act as antioxidants, which may offer some protection 
>>> from both heart disease and cancer. Cheers!

>>> More chocolate bennies

>>> Researchers in Italy seem to have heard my prayers. They have
>> uncovered
>>> further evidence that chocolate promotes good health - even better, 
>>> that eating dark chocolate improves regularly 
>>> <http://biz.yahoo.com/prnews/050324/cgth030_4.html> insulin 
>>> response. Results published in the 
>>> <http://www.ajcn.org/cgi/content/full/81/3/541> March 2005 issue of
>> the
>>> American Journal of Clinical Nutrition show that study participants'

>>> blood pressure decreased and the participants showed improvements in

>>> insulin sensitivity - meaning they were better able to metabolize 
>>> glucose (sugar). Fab!

>>> Now for the disclaimers: The University of L'Aquila, Italy, study 
>>> consisted of just 15 participants - and these were all healthy 
>>> people,

>>> e.g. no diabetics on board.

>> <http://www.diabetesincontrol.com/modules.php?name=News&file=article&
>> sid
>> =2593>
>>> Diabetes in Control, a site for health-care professionals, also 
>>> warns that it is dark chocolate - not white chocolate - that 
>>> contains the health-promoting flavanols and procyanidins. I can live

>>> with that.
>> They
>>> also state that the findings are no excuse to gorge on chocolate.

>>> Okay, okay, duly noted. But it sure is nice to know that that some
>> good
>>> things are also good for you!

>>> Perhaps the most interesting tidbit came from the 
>>> <http://www.worldcocoafoundation.org/> World Cocoa Foundation, whose

>>> mission is "encouraging sustainable, responsible cocoa growing." The

>>> Foundation, which has been studying the health benefits of chocolate

>>> for many years, has developed a method to determine the amount and
>> type
>>> of flavanols found in various foods. The Foundation has also built a

>>> database to store this information, which features a special table 
>>> comparing different cocoas and chocolates.

>>> Happily for Mars, Inc., their CocoaViaR Bar, DoveR Dark Chocolate 
>>> and CocoaproR cocoa powder rank apparently much higher in flavanol 
>>> content

>>> than most competitors. That, they state, is because they're using 
>>> "patented and proprietary methods of processing cocoa beans to 
>>> retain as much of their naturally occurring flavanols as possible." 
>>> Really!

>>> Nancy Matulis

>>> ACB Maine Secretary

>>> Sent from my iPad _______________________________________________
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>> http://nfbnet.org/mailman/options/diabetes-talk_nfbnet.org/dmgina%40s
>> amo
>> bile.net

>> --
>> --Dar
>> skype: dmgina23
>>   FB: dmgina
>> www.twitter.com/dmgina
>> every saint has a past
>> every sinner has a future 
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-- 
--Dar
skype: dmgina23
  FB: dmgina
www.twitter.com/dmgina
every saint has a past
every sinner has a future

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