Diabetic Group - Most Recent Comments | BigOven.comhttp://www.bigoven.com/?refer=rssfeeden-ushttp://www.bigoven.comSat, 21 Nov 2009 05:04:21 GMT110Re: Stevia-Truviahttp://www.bigoven.com/groups.aspxAgave is not artificial.  It is made by hydrolyzing the watery sap (by heating or fermentation), then concentrating it until it is nearly as thick as honey.

Agave syrup is mostly fructose

http://en.wikipedia.org/wiki/Agave_syrup#Composition

http://en.wikipedia.org/wiki/Fructose#Health_effects

 

- ReneeM]]>cooking commentsRe: Stevia-Truviahttp://www.bigoven.com/groups.aspxi just went to that website for the www.dvo.com  i found the agave stuff and it taste great! i would definately go with the artificial sweetners.  it doesn't taste bad and its healthier.


[edited October-7-2009]

- homecourt]]>cooking commentsRe: 2 Months Diabetichttp://www.bigoven.com/groups.aspxHi greg... I'm also type 2, for about 3 years now.  I've learned that (for me) the glycemic index is about the best thing to use to determine which carbs and in what combinations.  When I first visited a nutritionist, she told me stick to about 30-45 carbs per meal and about 15 carbs per snack.  Which works great, but sometimes I want more.  I've found that adding a protein and/or fat to the snack lets me eat a few more carbs (like adding peanut butter to a bagle, for instance).

Also, I'm a huge bread lover, so that was really hard to control for me.  I've also learned that sour dough bread and seeded rye bread have the lowest glycemic index of all, and I never have problems with either of these two, even if I go over the actual number of carb grams.  Something about what makes it sour is thought to be the thing that helps. 

I suggest you go to the dlife site for zillions of tips and lots of information on the subject, also many forums with other diabetics and also you can sign up for an email weekly magazine.  Good luck!

- cathycarygirl]]>cooking comments2 Months Diabetichttp://www.bigoven.com/groups.aspxHi, 2 months ago I was diagnosed type 2 diabetic.  My doctor wasn't all that great in handling the situation and I was basically too scared to eat anything for the first few weeks.  I didn't know what to eat, or what not to eat.  My diet up until then was the worst kind for a diabetic.  My first few sug tests were all over 350.  The first tip I recieved was whole wheat bread.  So I ate Subway for the first 2 weeks until I was able to get into a nutritionists office.  After that, everything became SO much better!  A few tips I recieved, and would like to share for anyone newly diabetic and not sure what to do are as follows: 

Quaker Oatmeal(not that instant junk) is a great breakfast.  A half a cup of oatmeal, an ounce of raisins, and about 3/4 tbsp of Agave Nectar for a sweetener is delicious.  Agave has a low glycemic index so it won't spike your sugar and the whole grain oats take longer to break down into sugar in your system.

Any and all breads should be Whole Wheat.  Do not touch anything made from white flour.  For lunch, Organic peanut butter with Polaner's fruit spread is pretty good. 

Also, I saw someone mention Stevia in an earlir post.  I've tried it and I consider it edible.  not as good as sugar or some artificial sweeteners, but it is healthier and the taste isn't bad.  But to each their own.  Try it, worst thing that happens is you wasted 5 dollars on the box.   Also look at the panel on the box.  There should be just about nothing in it.  Its an organic leaf, no sugar, carbs, or anything else.

Another favorite of mine is whole wheat pasta.  I love pastas.  I can't live without them.  Barilla Plus is my personal favorite, but there are plenty of others out there.

And the brown eggs in Stop n Shop with Omega-3's are great also.  Tasty and good for you. 

My nutritionist said to get ground flax seed and add it to just about every meal.  Tasteless, oderless, and textureless when its ground down.  And I'm pretty sure it adds fiber to the meal.  So don't over do it.

One last thing, if you'll permit me.  Cinnamon is great for controlling blood sugar levels.  I was told to start taking 2000 mg a day.  (I was also told to take 2000 mg of fish oil too)  I found it in CVS in store brand at 500 mg a capsule.  Before I started taking it, I had gottem my blood sugar to level off around 160 in the morning.  After a few days taking the cinnamon, my levels dropped below 120 every morning, and I haven't had any problems.

 

I know I'm new and I've probably stated things people already knew, but I help just one person take control of their illness, than I feel justified in writing this long, long post.  If I have helped, please let me know.

 

Enjoy!

Greg

 

P.S. The Agave Nectar is awesome!

- GregPoul]]>cooking commentsRe: Sugar FREE angel food cake recipehttp://www.bigoven.com/groups.aspx Try using Sugar Twin as a substitute for sugar.  It's approved for diabetic diets and very tasty.  It works well in most baking recipes.  

- Echopog]]>cooking commentsRe: Stevia-Truviahttp://www.bigoven.com/groups.aspxI have tried Stevia and also agree it has a weird taste.  You might try a liquid sweetener called AGAVE.  It is very good and you don't need very much at all because it is super sweet.  I'm pretty sure you can get it in the local Supermarkets now, if not I do know you can order it from www.dvo.com (The Cook'n Website).  The also had a recipe CD when you order the AGAVE called Cook'n with Agave a while back when I ordered mine but I'm not sure if that offer is still available.  I have the COOK'N with AGAVE CD and there are alot of great recipes on it.

I have a friend that is Diabetic and that is what she uses now over Stevia or Splenda.

Hope this helps.

- cogramma]]>cooking commentsRe: Sugar FREE angel food cake recipehttp://www.bigoven.com/groups.aspxI found a link to alot of sugar free cake recipes for you.  Here is the link I did using Google Search: http://www.cooks.com/rec/search/0,1-0,sugar_free_cake,FF.html

I have a friend in NV that is also diabetic so I am always searching recipes for her too.

Hope this helps.

Patricia

- cogramma]]>cooking commentsSugar FREE angel food cake recipehttp://www.bigoven.com/groups.aspxMy pre-diabetes was diagnosed a few weeks ago, and I have been looking for a recipe for Sugar FREE angel food cake, but even here ALL of them are loaded with sugar. Does anyone have a recipe for it? And/or other recipes for sugar free cakes? I ll be eternally grateful if anyone can help... THANKSª

- brauvi123]]>cooking commentsRe: Help!!http://www.bigoven.com/groups.aspxThe ingredients are now showing.  Thanks!

- stevemur]]>cooking commentsRe: Help!!http://www.bigoven.com/groups.aspxNot to worry.  As described on the confirmation page after posting a recipe, the ingredients can take up to 4 hours to index into the Food Glossary.

(PS:  For product support questions, please post it in our Product Message Board; tech support doesn't usually monitor all discussions groups.  Thanks!)

[edited May-21-2009]

- stevemur]]>cooking comments