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Thread: Why do I see BROWN SUGAR

  1. #1
    Robert of St Louis Guest

    Default Why do I see BROWN SUGAR

    Being used in so many diabetic recipes?

  2. #2
    Evelyn Guest

    Default Re: Why do I see BROWN SUGAR

    "Robert of St Louis" <[email protected]> wrote in message
    news:[email protected]..
    > Being used in so many diabetic recipes?




    Because as I already told you, those are books that you should burn. They
    will kill you.
    --

    Evelyn

    The fool thinks he has won a battle when he bullies with harsh speech, but
    knowing how to be forbearing alone makes one victorious.
    Samyutta Nikaya I, 163


  3. #3
    Tiger Lily Guest

    Default Re: Why do I see BROWN SUGAR

    Robert of St Louis wrote:
    > Being used in so many diabetic recipes?


    during the first 3 years subsequent to my diagnosis, my family would buy
    me endless 'diabetic recipes'

    typically, the books were filled with 'treats' and dessert type dishes,
    or horribly carby lasagne....... it was ridiculous

    my family doesn't buy me 'diabetic cookbooks' anymore, and i gave the
    books away

  4. #4
    BlueBrooke Guest

    Default Re: Why do I see BROWN SUGAR

    On Sat, 30 May 2009 07:01:27 -0700 (PDT), Robert of St Louis
    <[email protected]> wrote:

    >Being used in so many diabetic recipes?


    Hi, Robert --

    First, welcome. Sorry you're here -- but glad you're here -- if that
    makes any sense.

    Second, I've been watching your posts. This one right here shows that
    you're starting to realize something's not right with what "they" say.
    It's so confusing, isn't it? Been there, done that, got the t-shirt,
    and definitely feel your pain.

    My guess is that "they" want diabetics to think they can eat anything
    "normies" can eat -- as long as they compensate for it with meds.
    Also, last I checked, the BG limits "they" think are okay are way too
    high. The advice is usually to "limit sugar" but I'm not too old to
    remember my high school biology class where we learned that starch IS
    sugar once you eat it. Don't understand why "they" don't remember
    that.

    You're posting to alt.food.diabetic. Put those "diabetic cookbooks"
    in the basement and take a peek at the archives for this group and
    look at some of *those* recipes -- as well as the comments on how
    people tweaked them to work for them. Start using your meter to
    figure out what works for you. Despite what "they" say, you won't
    keel over and die overnight if you eat a steak or have bacon and eggs
    for breakfast.

    I know it's really hard to wrap your head around the fact that the
    dietary advice we (in general) are bombarded with might not work --
    i.e., fat is bad, whole grains are "healthy" -- and a bunch of
    amateurs on a newsgroup might actually know what they're talking
    about.

    What I can tell you is that by following a doctor's advice to limit my
    fat intake and concentrate on "healthy" whole grains -- and everything
    would "be fine" -- my fasting was consistently 150 or over and that
    was the *low* for the day. I spent the days feeling sick and
    lethargic while my BG raged and my feet were on fire -- and he
    continued to tell me that I just had "a little sugar problem."

    A few years later -- no thanks to him -- my fasting is consistently
    under 100. A typical meal rarely bumps me into the 120 range, and I
    don't need a nap every time I eat. My diet consists of 65% fat, 11%
    carbs -- a total of about 50g per day. My meter -- and my feet --
    tells me that's the limit. Some people can tolerate more than that --
    only YOUR meter can tell you what you can tolerate.

    Personally, I'm at the extreme end of the scale, carb limitation-wise
    -- as compared to the ASD and AFD groups as a whole -- since I don't
    have health insurance, so there are no meds in my future. I've toyed
    with the idea off and on but, frankly, I'm just too cheap to spend my
    money on pills when I can invest it in a good pot roast. ;-)

    This response would probably be better on ASD, but this is where
    you're posting. If you're at ASD, too, I've missed it with the
    current "stuff" going on there -- lots of "skimming" lately and I
    might have missed it.

    Good luck to you. I've no doubt you'll get it figured out in short
    order and be posting success stories yourself in no time.

  5. #5
    Susan Guest

    Default Re: Why do I see BROWN SUGAR

    x-no-archive: yes

    Robert of St Louis wrote:
    > Being used in so many diabetic recipes?


    Because those recipes are developed following the guidelines of an
    organization that gets a LOT of its funding from sugar manufacturers.

    Susan

  6. #6
    Julie Bove Guest

    Default Re: Why do I see BROWN SUGAR


    "Robert of St Louis" <[email protected]> wrote in message
    news:[email protected]..
    > Being used in so many diabetic recipes?


    I don't know. I never use diabetic recipes. They are generally too high in
    carbs for us.



  7. #7
    W. Baker Guest

    Default Re: Why do I see BROWN SUGAR

    BlueBrooke <[email protected]> wrote:
    : On Sat, 30 May 2009 07:01:27 -0700 (PDT), Robert of St Louis
    : <[email protected]> wrote:

    : >Being used in so many diabetic recipes?

    : Hi, Robert --

    : First, welcome. Sorry you're here -- but glad you're here -- if that
    : makes any sense.

    : Second, I've been watching your posts. This one right here shows that
    : you're starting to realize something's not right with what "they" say.
    : It's so confusing, isn't it? Been there, done that, got the t-shirt,
    : and definitely feel your pain.

    : My guess is that "they" want diabetics to think they can eat anything
    : "normies" can eat -- as long as they compensate for it with meds.
    : Also, last I checked, the BG limits "they" think are okay are way too
    : high. The advice is usually to "limit sugar" but I'm not too old to
    : remember my high school biology class where we learned that starch IS
    : sugar once you eat it. Don't understand why "they" don't remember
    : that.

    : You're posting to alt.food.diabetic. Put those "diabetic cookbooks"
    : in the basement and take a peek at the archives for this group and
    : look at some of *those* recipes -- as well as the comments on how
    : people tweaked them to work for them. Start using your meter to
    : figure out what works for you. Despite what "they" say, you won't
    : keel over and die overnight if you eat a steak or have bacon and eggs
    : for breakfast.

    : I know it's really hard to wrap your head around the fact that the
    : dietary advice we (in general) are bombarded with might not work --
    : i.e., fat is bad, whole grains are "healthy" -- and a bunch of
    : amateurs on a newsgroup might actually know what they're talking
    : about.

    : What I can tell you is that by following a doctor's advice to limit my
    : fat intake and concentrate on "healthy" whole grains -- and everything
    : would "be fine" -- my fasting was consistently 150 or over and that
    : was the *low* for the day. I spent the days feeling sick and
    : lethargic while my BG raged and my feet were on fire -- and he
    : continued to tell me that I just had "a little sugar problem."

    : A few years later -- no thanks to him -- my fasting is consistently
    : under 100. A typical meal rarely bumps me into the 120 range, and I
    : don't need a nap every time I eat. My diet consists of 65% fat, 11%
    : carbs -- a total of about 50g per day. My meter -- and my feet --
    : tells me that's the limit. Some people can tolerate more than that --
    : only YOUR meter can tell you what you can tolerate.

    : Personally, I'm at the extreme end of the scale, carb limitation-wise
    : -- as compared to the ASD and AFD groups as a whole -- since I don't
    : have health insurance, so there are no meds in my future. I've toyed
    : with the idea off and on but, frankly, I'm just too cheap to spend my
    : money on pills when I can invest it in a good pot roast. ;-)

    : This response would probably be better on ASD, but this is where
    : you're posting. If you're at ASD, too, I've missed it with the
    : current "stuff" going on there -- lots of "skimming" lately and I
    : might have missed it.

    : Good luck to you. I've no doubt you'll get it figured out in short
    : order and be posting success stories yourself in no time.

    Blue-
    Not sure you have had this discussed before, but if you have many of the
    generic meds and are in the US many drug store chians now have programs
    that cover many generics, like Metformin and others for about $10-$20 for
    a 90 day supply. In fyou once get the scrip it is good for a year(3
    refills) and the cost is bearable. If you have a list of generics, check
    the websites of the drug whains and Walmart to see which one covers most
    or all of your generics. Personally, I have found that CVS happens to
    carry what I need, including the generic for Fossamax, which is somewhat
    more expensive at $24 for the 90 day supple, but this is slightly less
    than the 25% copay I have with my MedicareD plan and does not ruch e
    towards the donut hole! I amy avoid that this year:-)

    Wendy

  8. #8
    Alan S Guest

    Default Re: Why do I see BROWN SUGAR

    On Sat, 30 May 2009 07:01:27 -0700 (PDT), Robert of St Louis
    <[email protected]> wrote:

    >Being used in so many diabetic recipes?


    Because, Robert, you are reading the wrong recipe books.
    Please return them to the library or give them to someone
    you detest.

    You won't see any brown sugar here:
    http://loraldiabetes.blogspot.com/2006/10/recipes.html

    Cheers, Alan, T2, Australia.
    --
    d&e, metformin 2000 mg
    Everything in Moderation - Except Laughter.
    http://loraldiabetes.blogspot.com (Breakfast On The Run)
    http://loraltravel.blogspot.com (Jerash, an Ancient City in Jordan)

  9. #9
    BlueBrooke Guest

    Default Re: Why do I see BROWN SUGAR

    On Sat, 30 May 2009 21:04:38 +0000 (UTC), "W. Baker"
    <[email protected]> wrote:


    >Blue-
    >Not sure you have had this discussed before, but if you have many of the
    >generic meds and are in the US many drug store chians now have programs
    >that cover many generics, like Metformin and others for about $10-$20 for
    >a 90 day supply. In fyou once get the scrip it is good for a year(3
    >refills) and the cost is bearable. If you have a list of generics, check
    >the websites of the drug whains and Walmart to see which one covers most
    >or all of your generics. Personally, I have found that CVS happens to
    >carry what I need, including the generic for Fossamax, which is somewhat
    >more expensive at $24 for the 90 day supple, but this is slightly less
    >than the 25% copay I have with my MedicareD plan and does not ruch e
    >towards the donut hole! I amy avoid that this year:-)
    >
    >Wendy


    Hi, Wendy -- Thanks for the info. I don't want to hijack Robert's
    thread, though. Actually, the meds would probably be the cheapest
    part of the whole deal, compared to going to the doctor, getting all
    the labs, etc., etc., etc. I hope I didn't sound like I was whining.
    I'm totally happy with the way things are going, feel great, gettin'
    skinny -- you know the drill. :-) But I really do appreciate the
    info. It was really thoughtful of you.

  10. #10
    Janet Wilder Guest

    Default Re: Why do I see BROWN SUGAR

    Robert of St Louis wrote:
    > Being used in so many diabetic recipes?


    ....because the people writing the recipes are ill-informed.

    Please be careful of any so-called "Diabetic Recipes" They are often
    worse than a small portion of the real thing.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  11. #11
    Robert Miles Guest

    Default Re: Why do I see BROWN SUGAR

    "Tiger Lily" <[email protected]> wrote in message
    news:[email protected]..
    > Robert of St Louis wrote:
    >> Being used in so many diabetic recipes?

    >
    > during the first 3 years subsequent to my diagnosis, my family would buy
    > me endless 'diabetic recipes'
    >
    > typically, the books were filled with 'treats' and dessert type dishes, or
    > horribly carby lasagne....... it was ridiculous
    >
    > my family doesn't buy me 'diabetic cookbooks' anymore, and i gave the
    > books away


    ..
    I've found that the most suitable cookbooks for type 2 diabetics are
    almost always labelled low-carb cookbooks instead.

    Robert Miles



  12. #12
    Evelyn Guest

    Default Re: Why do I see BROWN SUGAR

    "Robert Miles" <[email protected]> wrote in message
    news:uVpUl.4529$[email protected]..
    > "Tiger Lily" <[email protected]> wrote in message
    > news:[email protected]..
    >> Robert of St Louis wrote:
    >>> Being used in so many diabetic recipes?

    >>
    >> during the first 3 years subsequent to my diagnosis, my family would buy
    >> me endless 'diabetic recipes'
    >>
    >> typically, the books were filled with 'treats' and dessert type dishes,
    >> or horribly carby lasagne....... it was ridiculous
    >>
    >> my family doesn't buy me 'diabetic cookbooks' anymore, and i gave the
    >> books away

    >
    > .
    > I've found that the most suitable cookbooks for type 2 diabetics are
    > almost always labelled low-carb cookbooks instead.
    >
    > Robert Miles




    Yes.

    alt.support.diet.low-carb gave me a lot of help too.

    --

    Evelyn

    The fool thinks he has won a battle when he bullies with harsh speech, but
    knowing how to be forbearing alone makes one victorious.
    Samyutta Nikaya I, 163


  13. #13
    W. Baker Guest

    Default Re: Why do I see BROWN SUGAR

    Janet Wilder <[email protected]> wrote:
    : Robert of St Louis wrote:
    : > Being used in so many diabetic recipes?

    : ...because the people writing the recipes are ill-informed.

    : Please be careful of any so-called "Diabetic Recipes" They are often
    : worse than a small portion of the real thing.

    : --
    : Janet Wilder
    : Way-the-heck-south Texas
    : Spelling doesn't count. Cooking does.

    I had a dietician who warned me never o use the recipes in the ADA
    magazine, diabees Forecast, as they wee all too high in carbs. she
    figured that they were written foor men who engaged in very heavy physical
    labor at their jobs.

    Wendy

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