Diabetic Food and Cooking

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Diabetic Food and Cooking

This group is for any diabetics who are into cooking, farming, diabetic recipes, organic and natural foods, or who just like eating really taste stuff.

Members: 200
Latest Activity: Jul 15

Diabetes Forum

Counting Carbs in Ingredients

Started by Rocky Wallbaum. Last reply by Charles Radley Nov 24, 2013. 6 Replies

Diabetic cafe

Started by jasonb. Last reply by Charles Radley Oct 29, 2013. 4 Replies

Vegan No Sugar Chocolate Cheesecake!

Started by Donna Heun. Last reply by Charles Radley Oct 29, 2013. 1 Reply

Sushi - no carb!

Started by Valerie Feb 8, 2013. 0 Replies

The Meatza

Started by jah.ini. Last reply by jah.ini Jan 27, 2013. 1 Reply

Breadless Lasagna

Started by Valerie Oct 15, 2012. 0 Replies

BREADLESS PIZZA!!!

Started by Valerie. Last reply by jasonb Feb 23, 2012. 1 Reply

Tofu Noodles

Started by Alicia. Last reply by Alicia Jul 21, 2011. 2 Replies

non carb gravy thickener?

Started by taniaaust1. Last reply by Alicia Jul 21, 2011. 8 Replies

Low Carb Crepes!

Started by Blithe. Last reply by Bambi Jul 19, 2011. 2 Replies

Good summer snacks?

Started by The Diabetic Chef Jul 6, 2011. 0 Replies

Good Cereal?

Started by Mike. Last reply by The Diabetic Chef Jul 5, 2011. 16 Replies

gluten free ?

Started by shae. Last reply by Chef Robert The Happy Diabetic Mar 25, 2011. 3 Replies

Man this is good!

Started by Mike. Last reply by Ricky Joe Sep 30, 2010. 4 Replies

Broccolli does a diabetic good

Started by Joe Dennis. Last reply by Joe Dennis Sep 12, 2010. 7 Replies

Foods that work for me.

Started by Sylvia. Last reply by Sylvia Apr 29, 2009. 6 Replies

Comment Wall

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Comment by Linda G on May 24, 2014 at 12:16pm

Come and learn more about carb counting....share your methods....support, and be supported.
Where....chat "room" on home page.
When....Thursday May 29th.
Click on the attached link for more information!
http://www.tudiabetes.org/events/basic-carb-counting-discussion-in-...

Comment by Charles Radley on November 24, 2013 at 11:45am

On the other hand, Health Canada has some concerns discussed here:

http://ajcn.nutrition.org/content/98/2/269.abstract

Health Canada's evaluation of the use of glycemic index claims on food labels
ajcn.nutrition.org
The glycemic index (GI) is a system that ranks foods according to the blood glucose?increasing potential of servings of foods that provide the same amount of available carbohydrate

Comment by Charles Radley on November 24, 2013 at 11:32am
Comment by Charles Radley on November 24, 2013 at 11:31am

glycemic index and loads of 2,487 foods here : research on Glycemic index in Australia:

2008 CONCLUSIONS—These tables improve the quality and quantity of GI data available for research and clinical practice.

The relevance of dietary glycemic index (GI) and glycemic load (GL) is debated. While the World Health Organization (1), the American Diabetes Association (2), Diabetes UK (3), and the Canadian Diabetes Association (4) give qualified support for the concept, many health professionals still consider GI and GL complex and too variable for use in clinical practice (5). The availability of reliable tables of GI is critical for continuing research and resolution of the controversy. New data have become available since previous tables were published in 2002 (6). Our aim was to systematically tabulate published and unpublished sources of reliable GI values, with derivation of the GL.

http://care.diabetesjournals.org/content/31/12/2281.long

Comment by Diane McDowell on August 5, 2013 at 6:04pm

I see how now...I am so sorry everyone got a message :(

Comment by Cuffy on October 2, 2011 at 11:52am
Hello all. I've just joined and haven't had time to look through the discussions. here's an email I sent to a friend this week. My problem (not much of a cook) is creating a daily staple (and healthy) cooking routine that once started can roll on, and doesn't have to be complicated or dull. Here's what I've started experimenting with, from South Indian cooking (also plan to start baking my own bread). Some of these spices may have to be mail-ordered but they do last:
"Yesterday I used the mixed vegetable poriyal recipe as a base (ignoring the actual vegetables called for and using the dutch oven--remember that Vairavan/Marquardt were insistent on not being precise about recipe details, be bold!). I looked for a recipe that only required one pot (7 qt dutch oven). I had on hand, kale, shallots, yellow squash, canned corn, canned black beans, canned diced tomatoes, sweet potatoes, some tomato sauce. I happened to have all the spices, but remember that V/M insisted on not worrying if you were missing something. You could experiment with lesser amounts and differing combinations of the spices. And meat can be worked into this recipe. By the way there's a spice list (and her cookbooks) at Vairavan's site, http://www.curryonwheels.com/spice.html) Now I have more than one meal (even breakfast), alongside this I can add a good bread and/or protein source.:

3 tbs canola oil (I use olive)
2 or 3 slivers cinnamon stick
1 dry bay leaf crumbled
1 tsp black mustard seeds
2 tsp urad dal
1/2 c chopped onion
1/2 c finely chopped tomato
1/4 tsp turmeric
1 c peeled and cubed idaho potato (or other veggie)
1 pkg 16 oz frozen baby lima beans (2 cps) (or other veggie)
1 c tomato sauce
1/4 c peeled and thinly slice beets (or other veggie)
1/4 c brussels sprouts quartered (or other veggie)
1/2 tsp cayenne pepper
1 tsp cumin
1 tsp salt
2 tbsp unsweetened coconut powder

1. Heat oil in a cast-iron skillet (or dutch oven), medium heat. When hot (not smoking) add cinnamon sticks, bay leaf, mustard seeds, urad dal. Cover, heat til mustard seeds pop and urad dal is golden brown (30 seconds).

2. Add onion, tomato. Stir, cook briefly. Add turmeric, mix well.

3. Add potato, lima beans, stir well w/ seasonings a few minutes. Stir in tomato sauce.

4. Add beets, brussels sprouts. Stir well.

5. Add cayenne, cumin, salt. Blend well w/ veggies. Cook, covered, medium heat til veggies tender.

6. Add 1 c warm water (to keep veggies sticking). Blend carefully.

7. Add coconut powder. Stir briefly, immediately remove from heat.

Now here's the Masoor Dal Vegetable Sambhar:

1/4 c massor dal
1/2 tsp turmeric
1 c peeled, sliced idaho potato
1/4 c chopped tomato
1 tsp sambhar powder
1 tsp salt
1/4 c chopped fresh coriander
1/2 c chopped bell pepper
1/2 c tomato sauce

1. In med sauce pan bring 2 c water to boil, add masoor dal + 1/4 tsp turmeric. Cook uncovered med-low heat until dal soft (15 m). If water evaporates, add another 1/2 c, cook til dal creamy.

2. After dal cooked, add potato, tomato, remaining 1/4 tsp turmeric.

3. Add sambhar powder, salt, coriander, + 2 c warm water. Cook med-low covered til potatos tender.

4. When potato almost cooked, add bell pepper, tomato sauce. Let simmer a few more minutes till bell pepper cooked to desired doneness.

Variation: to enhance flavor, heat 1 tbs oil in butter warmer, when hot (not smoking) add 2 to 4 curry leaves, 1/4 tsp asafoetida powder, 1 red chili pepper, 1 tsp mustard seeds, 1 tsp urad dal. Cover, heat til seeds pop, urad dal turns golden brown (30 s). Add to sambhar, let simmer over low heat for 2 m before serving."
Comment by Joe Dennis on August 30, 2011 at 10:38am
Flax seed meal is good source of soluble fiber which also offers health benefits as well as omega3 oil . Soluble fiber can help regulate BG ,lower cholesterol and triglycerites. Sounds like Flax seed is a good friend for a diabetic.
Comment by Rose on August 29, 2011 at 8:24am
Kristin & Joe, thanks for the information.
Comment by Joe Dennis on August 28, 2011 at 12:50pm
I read not too long ago that Omega 3 with tommato products will increase the health benefits of both .Omega 3 oil in tommato juice can reduce the levels of homocystene which is a risk factor for heart disease. Omega 3 increase the potancy of lycopene. Both together geive DNA protection from damage. Flax seed oil , fish oil and walnut oil are good source of omega3 oil .Walnut oil work well in salads and works well inhigh temp. cooking such as frying. (flax seed oil should never be heated to high temps.)
Comment by Joe Dennis on August 28, 2011 at 12:26pm
Flax seed oil is a good source of Omega3 and other essential fat acids. however, Flax seed oil can go rancid very fast. It is always best to find a source that has a quick turn over of stock. Once the bottle is opened it must be kept in the Frig.
I feel that flax seed meal is better on several accounts. I grind seed fresh in a coffee mill. Flax seed meal can replace some of the eggs in receipes . Flax seed are also a good source of fiber .Which the fiber help regulate BG.
 

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