Replies to This Discussion

Permalink Reply by nel on August 24, 2010 at 8:02pm

Alan , in regard to the Diabetes Chef's comments and your MOST excellent profile shown here ( CareLink MM ??) with a low carb meal plan ,my question : are you living with type 1 or type 2 diabetes ?

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Permalink Reply by onesaint on August 25, 2010 at 11:48am

Your post above is curious. I hadnt really thought about how difficult it would be for a T2 to bring down BS if its high. I think that would be a huge plus for a low carb lifestyle.

Permalink Reply by Diabetes Chef on August 24, 2010 at 3:25pm

I am not here to tell you how we help our clients who are on low food budgets.....I am here for giving recipes or cooking hints like the Caprece Italian dish listed on this site. This is a forum not a time to sell services. You can check out our face book page and read up some of our tips and ideas for FREE>

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Permalink Reply by Diabetes Chef on August 24, 2010 at 4:53pm

Thank you..awesome!!!!!!!

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Permalink Reply by Denise Bevard on August 24, 2010 at 4:43pm

Here in Reno I can't get to 280, but can get to $350--with no organic grown or range fed --now this is just for food--no paper products, vitiamins, soaps etc--just the food portion of the "grocery store" bill. It is normally more because I buy better when I can afford to

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Permalink Reply by Michele Stark on August 24, 2010 at 8:15pm

In prefer a scale with a tray with sides, it is less messy when measuring small crackers, etc. For my son I will take whatever snack I'm weighing and put a single serving into a snack size ziploc. I do a few at a time to keep from dragging the scale out every time. It keeps us from eyeballing a serving size as much. Also makes lunch making go faster in the morning.

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Permalink Reply by Janny on August 24, 2010 at 8:50pm

#1. I'm getting a new food scale. mine is cute--looks like a giant grape:) but these posts convince me I need digital
#2. What about pasta? serving is for "dry"...don't eat slot of dry whole wheat penne !

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Permalink Reply by pinkyspurse on March 10, 2011 at 1:48pm

For pasta, you should wiegh it while it's dry to get the right srving size and then cook only that.

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Permalink Reply by Donna H on March 10, 2011 at 1:53pm

But if you're cooking for more than one person, how do you know how much is a serving after it is cooked?

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Permalink Reply by Scott G on March 10, 2011 at 3:07pm

I just made some Dreamfields pasta. 6.5 2oz dry servings per box. I cooked the entire box, and pulled out my scale. Long story short, I had to combine middleschool math and science skills to not only split it into 4 actual portions but also to figure out the carb count per "meal".

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Permalink Reply by Lila on March 10, 2011 at 2:06pm

My favourite is the brand of dumpling wrappers I get at my local Korean shop. The first ingredient is 'wheat flour'. The carb count per wrapper is given as zero!!!

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Permalink Reply by Gerri on March 10, 2011 at 2:40pm

Lila, I've seen sugar-free jam listed as having zero sugars on the nutritional label. Made from fruit, but zero sugars. Figure that out!

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