Thread: 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

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

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.

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

"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.

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

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)

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.

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.

"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

"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

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