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Medical Forum / Diseases and Disorders / Diabetes / October 2005Refried beans
I tried nuking some canned refried beans (fatfree) today and found a gentle peak at around 2 hrs. Is this about what I should expect? I'm working towards an approximation of Nachos....... Peter G. On Mon, 10 Oct 2005 17:50:31 -0700, "Peter G. \(Bigbird\)" <unknown at whoknows dot us> wrote: >I tried nuking some canned refried beans (fatfree) today and found a gentle >peak at around 2 hrs. Is this about what I should expect? I'm working >towards an approximation of Nachos....... > >Peter G. I eat refried bean at least a couple of times per week, especially since our favorite restaurant is El Rancho Mexican Restaurant. I have found that I have never had a spike from them. I just tell the waiter/waitress, "No rice please - just beans." I eat them with corn tortillas since flour tortillas will spike me and the corn do not. -- Grandpa Chuck -ô¿ô- ~ A candle loses nothing by lighting another candle. Love is giving all with no conditions. Love is expecting nothing in return. > On Mon, 10 Oct 2005 17:50:31 -0700, "Peter G. \(Bigbird\)" <unknown at > whoknows dot us> wrote: [quoted text clipped - 17 lines] > -ô¿ô- > ~ Thanks Grandpa Chuck, that's a bit of good news. I do like Mexican food............ heck, I like most everything. I expect that helped me get to this point :) Peter G. On Mon, 10 Oct 2005 20:40:48 -0700, "Peter G. \(Bigbird\)" <unknown at whoknows dot us> wrote: >> On Mon, 10 Oct 2005 17:50:31 -0700, "Peter G. \(Bigbird\)" <unknown at >> whoknows dot us> wrote: [quoted text clipped - 23 lines] > >Peter G. Just remember to eat to your meter. I started out with a rather small amount testing 1 hour and 2 hours later to see how I did on them. I have found that I can normally eat one serving of refried beans with 3-5 small corn tortillas depending on whether the entre has a tortilla in or around it. I have always been very fond of most kinds of beans so I was really happy when I found out I can eat them safely so long as I don't go overboard. Good luck Peter. Let me know how it works for you. Remember YMMV. -- Grandpa Chuck -ô¿ô- ~ A candle loses nothing by lighting another candle. Love is giving all with no conditions. Love is expecting nothing in return. >On Mon, 10 Oct 2005 17:50:31 -0700, "Peter G. \(Bigbird\)" <unknown at >whoknows dot us> wrote: [quoted text clipped - 10 lines] >waiter/waitress, "No rice please - just beans." I eat them with corn >tortillas since flour tortillas will spike me and the corn do not. You can eat beans and not spike? Beans are loaded with carbs. How do you avoid the eventual nasty spike? I went through that last night with a couple breaded pork chops. A very nasty spike that was difficult to bring down. _____________________________________________ http://wave.prohosting.com/ugleeeee/ Health Diabetic Software - Free > You can eat beans and not spike? Beans are loaded with carbs. How do > you avoid the eventual nasty spike? I went through that last night > with a couple breaded pork chops. A very nasty spike that was > difficult to bring down. Why do you say there will be an eventual nasty spike? In most cases, I can eat beans, potatoes or pasta and not have a spike. Of course I have to be careful not to eat too many of them.  SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm Hi Julie, I can eat refried beans and chili beans without a spike...and you're right about watching the amount you eat. I can eat potatoes ok too...but give me one TBSP of rice and I spike big time :) jacquie > You can eat beans and not spike? Beans are loaded with carbs. How do > you avoid the eventual nasty spike? I went through that last night > with a couple breaded pork chops. A very nasty spike that was > difficult to bring down. Why do you say there will be an eventual nasty spike? In most cases, I can eat beans, potatoes or pasta and not have a spike. Of course I have to be careful not to eat too many of them. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm > You can eat beans and not spike? Beans are loaded with carbs. How do > you avoid the eventual nasty spike? I went through that last night > with a couple breaded pork chops. A very nasty spike that was > difficult to bring down. I get a small rise from a half cup of canned beans but the dry kind I cooked myself I have eaten a large amount without any rise, I cook them with fatty ham. Loaded with carbs but lots of fiber. SignatureNo Husband Has Ever Been Shot While Doing The Dishes >>On Mon, 10 Oct 2005 17:50:31 -0700, "Peter G. \(Bigbird\)" <unknown at >>whoknows dot us> wrote: [quoted text clipped - 13 lines] >You can eat beans and not spike? Beans are loaded with carbs. How do >you avoid the eventual nasty spike? My understanding is that beans are a more complex and slow acting carb. All I know for sure is that I can pretty much eat any kind of bean that I want with no problem so long as I remember portion control. > I went through that last night >with a couple breaded pork chops. A very nasty spike that was >difficult to bring down. And that my friends is why we so often say, YMMV. There may come a time when I will not have the freedom to eat all foods that I like. For now I will enjoy my freedom of choice with all due caution. -- Grandpa Chuck -ô¿ô- ~ A candle loses nothing by lighting another candle. Love is giving all with no conditions. Love is expecting nothing in return. >>>On Mon, 10 Oct 2005 17:50:31 -0700, "Peter G. \(Bigbird\)" <unknown at >>>whoknows dot us> wrote: [quoted text clipped - 28 lines] >foods that I like. For now I will enjoy my freedom of choice with all >due caution. Lucky you. Enjoy while you can. > You can eat beans and not spike? Beans are loaded with carbs. How do > you avoid the eventual nasty spike? I went through that last night > with a couple breaded pork chops. A very nasty spike that was > difficult to bring down. I can eat refried beans, black beans, chick peas, black soy beans and puy lentils without spiking. Breading of any kind will send me soaring. Nicky. SignatureA1c 10.5/5.6/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/74/72Kg >On Mon, 10 Oct 2005 17:50:31 -0700, "Peter G. \(Bigbird\)" <unknown at >whoknows dot us> wrote: [quoted text clipped - 10 lines] >waiter/waitress, "No rice please - just beans." I eat them with corn >tortillas since flour tortillas will spike me and the corn do not. I would be looking for a delayed peak, might want to check at 3 hours and see what is going on. Try it the next time you go to El Rancho. RB > I would be looking for a delayed peak, might want to check at 3 hours > and see what is going on. Try it the next time you go to El Rancho. I don't see why refried beans would cause a delayed peak unless they are overly high in fat. When I make them at home, I add a drizzle of olive oil. Most of the restaurants around here offer beans with no added fat. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm >> I would be looking for a delayed peak, might want to check at 3 hours >> and see what is going on. Try it the next time you go to El Rancho. > >I don't see why refried beans would cause a delayed peak unless they are >overly high in fat. When I make them at home, I add a drizzle of olive oil. >Most of the restaurants around here offer beans with no added fat. My response was aimed at Grandpa Chuck who said he eats them at a mexican restaurant. High fat is almost a given in that setting. Also pinto beans (what traditional refries are made from)while high in fiber do have a fairly high carb count. They seem to be digested slower than some foods therefore the slower and longer rise in BG. If you care to, do a 1, 2 and 3 hour BG test and let us know the results. More info for the crowd. RB >> I would be looking for a delayed peak, might want to check at 3 hours >> and see what is going on. Try it the next time you go to El Rancho. > >I don't see why refried beans would cause a delayed peak unless they are >overly high in fat. When I make them at home, I add a drizzle of olive oil. >Most of the restaurants around here offer beans with no added fat. Refried beans with no fat is about the same a kissing you sister. It's okay, but not what I'm looking for. When we make them here at home we also fry some bacon so we have the genuine article to add to the beans when we mash them. -- Grandpa Chuck -ô¿ô- ~ A candle loses nothing by lighting another candle. Love is giving all with no conditions. Love is expecting nothing in return. > Refried beans with no fat is about the same a kissing you sister. It's How can they be fried once, let alone re-fried, without fat? :-) Actually, beans do digest more slowly, so a Type 2 may well be able to handle them. Or he/she might have the high BG later, as someone said. Also depends greatly on the species of bean. SignatureWes Groleau Armchair Activism: http://www.breakthechain.org/armchair.html > > Refried beans with no fat is about the same a kissing you sister. It's > [quoted text clipped - 5 lines] > > Also depends greatly on the species of bean. The fat free ones are not really fried. Merely mashed beans. And I never got the re-fried part since you don't fry them to begin with. I have seen them listed as refritos, but I don't know technically what that means in Spanish. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm "Julie Bove" <julienospambove@verizon.net> wrote in news:RH23f.18111 $at1.11279@trnddc05: > I have seen > them listed as refritos, but I don't know technically what that means in > Spanish. refritos frijoles = refried beans. LOL. > "Julie Bove" <julienospambove@verizon.net> wrote in news:RH23f.18111 > $at1.11279@trnddc05: [quoted text clipped - 4 lines] > > refritos frijoles = refried beans. LOL. But why then are the called refried? Wouldn't they have to be fried in the first place to be refried? SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm >> "Julie Bove" <julienospambove@verizon.net> wrote in news:RH23f.18111 >> $at1.11279@trnddc05: [quoted text clipped - 7 lines] >But why then are the called refried? Wouldn't they have to be fried in the >first place to be refried? That is a good question for me to ask our favorite waitress at El Rancho. Her mama does dishes at the restaurant and the son who is one of the chefs says her refried beans are to die for, they are so good. He said she spends all day making them and the ones they serve aren't even the same food. I will try to remember to ask Roseo why they call them "refried" beans. I know when Laurie makes them she soaks and cooks the beans, mashing them and then adds bacon grease and heats it till it's all mixed together. -- Grandpa Chuck -ô¿ô- ~ A candle loses nothing by lighting another candle. Love is giving all with no conditions. Love is expecting nothing in return. > But why then are the called refried? Wouldn't they have to be fried > in the first place to be refried? I think they mash and fry the beans to cook them, and then dash them into a super hot skillet with onions and garlic to sear them a bit. This is referring to real refried beans served in a good Mexican restaurant, not the canned variety which is obviously just mush. >> But why then are the called refried? Wouldn't they have to be fried >> in the first place to be refried? [quoted text clipped - 3 lines] >referring to real refried beans served in a good Mexican restaurant, not >the canned variety which is obviously just mush. I asked our favorite waitress at El Rancho how her mama makes them. She said she slow cooks the dried pinto beans all day long, but as we would, in a large pot but doesn't cook them down so much that they turn to mush. Next she mashes them but leaves some beans in pieces. Then she adds onions, milk, condiments and oil to the mix and reheats it. In other words she never actually fries them at all. I said then how can you call them refried beans. She said because that is what the name for them in Spanish translates to. She said if we ever ate her mom's beans we wouldn't want what we call refried beans at all. The only frying involved is in the preparation of the tortillas to eat the beans with. After all that is the only way to really eat refried beans - not with a fork or spoon. -- Grandpa Chuck -ô¿ô- ~ A candle loses nothing by lighting another candle. Love is giving all with no conditions. Love is expecting nothing in return. > >> But why then are the called refried? Wouldn't they have to be fried > >> in the first place to be refried? [quoted text clipped - 19 lines] > the beans with. After all that is the only way to really eat refried > beans - not with a fork or spoon. Milk? Eek! Now that's another thing I'm going to check out. I've never seen a recipe with milk in it. My mom and daughter can't have dairy and we go out for Mexican food often. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm >> >> But why then are the called refried? Wouldn't they have to be fried >> >> in the first place to be refried? [quoted text clipped - 24 lines] >seen a recipe with milk in it. My mom and daughter can't have dairy and we >go out for Mexican food often. I highly doubt if you will find any Mexican restaurant serving refried beans that have milk in them. Rosia (or Rosea) just said that is the way her Mama makes them. -- Grandpa Chuck -ô¿ô- ~ A candle loses nothing by lighting another candle. Love is giving all with no conditions. Love is expecting nothing in return. > I highly doubt if you will find any Mexican restaurant serving refried > beans that have milk in them. Rosia (or Rosea) just said that is the > way her Mama makes them. I did look at recipes online. Found one that contained sugar. And one from a restaurant in Arizona that contained sweetened condensed milk. None of the others had milk though. One used chorizo. A couple of them used lard. Most used bacon or pork. Didn't find any that used olive oil. That was my idea. But my beans taste as good as any in a Mexican restaurant. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm >> I highly doubt if you will find any Mexican restaurant serving refried >> beans that have milk in them. Rosia (or Rosea) just said that is the [quoted text clipped - 5 lines] >Most used bacon or pork. Didn't find any that used olive oil. That was my >idea. But my beans taste as good as any in a Mexican restaurant. Rosio says her mom uses cooking oil in hers. (I'm going to have to ask her how to spell her name since I keep guessing at it.) -- Grandpa Chuck -ô¿ô- ~ A candle loses nothing by lighting another candle. Love is giving all with no conditions. Love is expecting nothing in return. I use a little bacon grease. Now if I am going to make bean quesadillas, I add some cheese and a little salsa in my beans...they are very tasty. jacquie I don't suffer from insanity.... I enjoy every minute of it! > I highly doubt if you will find any Mexican restaurant serving refried > beans that have milk in them. Rosia (or Rosea) just said that is the > way her Mama makes them. I did look at recipes online. Found one that contained sugar. And one from a restaurant in Arizona that contained sweetened condensed milk. None of the others had milk though. One used chorizo. A couple of them used lard. Most used bacon or pork. Didn't find any that used olive oil. That was my idea. But my beans taste as good as any in a Mexican restaurant. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm > I use a little bacon grease. Now if I am going to make bean quesadillas, I > add some cheese and a little salsa in my beans...they are very tasty. I prefer the olive oil since it is a healthy fat. Can't add cheese because my daughter is allergic. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm I only add about 1/2 TBSP of the bacon fat....it gives better flavor...I just cut my fat amount at other meals the day I am having it. You could take out some of the beans and put aside for your daughter then add the cheese...I use the low fat cheddar. Signaturejacquie I don't suffer from insanity.... I enjoy every minute of it! > I use a little bacon grease. Now if I am going to make bean quesadillas, I > add some cheese and a little salsa in my beans...they are very tasty. I prefer the olive oil since it is a healthy fat. Can't add cheese because my daughter is allergic. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm > I only add about 1/2 TBSP of the bacon fat....it gives better flavor...I > just cut my fat amount at other meals the day I am having it. You could > take out some of the beans and put aside for your daughter then add the > cheese...I use the low fat cheddar. Low fat cheddar? Yuck! I don't like the cheese mixed in the beans. I prefer to add it to my portion. And I really prefer the flavor of olive oil over bacon. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm My sister is married to an Hispanic, she does her refried beans with milk....as do her in-laws. She lives in Tucson...Her in-law family originated in Sonora..and their cooking is different then other areas. Like TexMex is nothing like what we eat here in Az. New Mexico's Mexican food is different too. > > But why then are the called refried? Wouldn't they have to be fried > > in the first place to be refried? [quoted text clipped - 3 lines] > referring to real refried beans served in a good Mexican restaurant, not > the canned variety which is obviously just mush. Actually the beans are dried to begin with, then boiled. That is how they are cooked. I sometimes add onions when I cook them, but never garlic. I then mash them and reheat them. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm Here is a Tucson Recipe...they serve it at one of the Mexican resturants here: Recipe By : El Charro Cafe Favorite Recipes 4 Cups pinto beans -- cooked & mashed 12 Ounces evaporated milk 2 Tablespoons shortening -- melted 1/2 Pound cheddar cheese -- shredded Salsa De Chile Colorado Mash beans in skillet and add hot oil. Mix well. Stir in evaporated miklk. Cook over very low heat, stirring frequently. Before serving, refry beans by adding 2 tablespoons smoking hot fat, shredded cheese to taste and some Salsa and stir briskly over high heat. From: El Charro Cafe Favorite Recipes By Carlotta Dunn Flores, El Charro Cafe, Tucson, Arizona "elaich" <a@b.c> wrote in message news:3rehimFj63s1U5@individual.net... > "Julie Bove" <julienospambove@verizon.net> wrote in > news:evg3f.46575$A52.17836@trnddc02: [quoted text clipped - 6 lines] > referring to real refried beans served in a good Mexican restaurant, not > the canned variety which is obviously just mush. Actually the beans are dried to begin with, then boiled. That is how they are cooked. I sometimes add onions when I cook them, but never garlic. I then mash them and reheat them. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm > Here is a Tucson Recipe...they serve it at one of the Mexican resturants > here: [quoted text clipped - 14 lines] > From: El Charro Cafe Favorite Recipes > By Carlotta Dunn Flores, El Charro Cafe, Tucson, Arizona Yep. That's the one I saw. Thankfully that's not the way they are made here! Sounds greasy and disgusting! LOL...Really they're not they are quite tasty....They use lard in Mexico :) Signaturejacquie I don't suffer from insanity.... I enjoy every minute of it! > Here is a Tucson Recipe...they serve it at one of the Mexican resturants > here: [quoted text clipped - 14 lines] > From: El Charro Cafe Favorite Recipes > By Carlotta Dunn Flores, El Charro Cafe, Tucson, Arizona Yep. That's the one I saw. Thankfully that's not the way they are made here! Sounds greasy and disgusting! > LOL...Really they're not they are quite tasty....They use lard in Mexico > :) Lard I could cope with - it was the evaporated milk that was making me wince! Nicky. SignatureA1c 10.5/5.6/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/74/72Kg > > LOL...Really they're not they are quite tasty....They use lard in Mexico > > :) > > Lard I could cope with - it was the evaporated milk that was making me > wince! Me too! SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm I suppose you could use fresh milk:) I do a lot of cooking with no fat evap milk.....it's not to bad for cooking:) Signaturejacquie I don't suffer from insanity.... I enjoy every minute of it! > LOL...Really they're not they are quite tasty....They use lard in Mexico > :) Lard I could cope with - it was the evaporated milk that was making me wince! Nicky. SignatureA1c 10.5/5.6/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/74/72Kg > I suppose you could use fresh milk:) I do a lot of cooking with no fat evap > milk.....it's not to bad for cooking:) I do very little cooking with any milk at all. I don't like milk! SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm LOL...My problem is the opposite I love milk...but gotta watch those carbs:) Signaturejacquie I don't suffer from insanity.... I enjoy every minute of it! > I suppose you could use fresh milk:) I do a lot of cooking with no fat evap > milk.....it's not to bad for cooking:) No-fat evaporated milk is even worse, maybe cream, that's what I use a lot if I need something more concentrated than carb countdown milk. SignatureNo Husband Has Ever Been Shot While Doing The Dishes >> Refried beans with no fat is about the same a kissing you sister. It's > [quoted text clipped - 5 lines] > >Also depends greatly on the species of bean. I used to make a lot of meat stews, with some mung beans, black beans, lentils, etc. Thanks to all the comments here, I'm now wondering if I can still eat those. So, I'll make a stew soon, and cook the beans separately. That way I can add them to a bowl and test it without making the whole stew inedible if the test fails. >>> I would be looking for a delayed peak, might want to check at 3 hours >>> and see what is going on. Try it the next time you go to El Rancho. [quoted text clipped - 7 lines] >also fry some bacon so we have the genuine article to add to the beans >when we mash them. Refried beans, ah those good ol smelly ones. When you lift your right leg and cut a good one, how much of a rise do others get on the 1 to 10 gross meter? Does Laurie have to leave the room? That would be a 9 or a 10. _____________________________________________ http://wave.prohosting.com/ugleeeee/ Health Diabetic Software - Free >>>> I would be looking for a delayed peak, might want to check at 3 hours >>>> and see what is going on. Try it the next time you go to El Rancho. [quoted text clipped - 15 lines] >http://wave.prohosting.com/ugleeeee/ >Health Diabetic Software - Free Ha-ha. For some strange reason refried beans don't make me gassy. Now give me a helping of boiled cabbage or a bowl of bean soup make with the big butter beans and that's a different story. Even then it doesn't even approach those silent deadly paint pealing ones our dogs leave behind them. They act like they are still asleep. Years ago I had an Airedale who was so bad that she would leave the room after doing that. I think she went out to the kitchen and laughed because we were still in the bedroom or living room trying to breathe. -- Grandpa Chuck -ô¿ô- ~ A candle loses nothing by lighting another candle. Love is giving all with no conditions. Love is expecting nothing in return. LOL...We have two Weimaraners that were pretty gassy...we found a couple of tablespoons of Yogurt a day helps :) I read somewhere that if a person eats beans on a regular bases they won't have the gas problem:) On Wed, 12 Oct 2005 06:23:04 -0500, Hi_Therre <Bruce35@Rosebud.com> wrote: >On Wed, 12 Oct 2005 02:10:42 GMT, Grandpa Chuck <Grandpa >Chuck@B4ME.org> wrote: [quoted text clipped - 22 lines] >http://wave.prohosting.com/ugleeeee/ >Health Diabetic Software - Free Ha-ha. For some strange reason refried beans don't make me gassy. Now give me a helping of boiled cabbage or a bowl of bean soup make with the big butter beans and that's a different story. Even then it doesn't even approach those silent deadly paint pealing ones our dogs leave behind them. They act like they are still asleep. Years ago I had an Airedale who was so bad that she would leave the room after doing that. I think she went out to the kitchen and laughed because we were still in the bedroom or living room trying to breathe. -- Grandpa Chuck -ô¿ô- ~ A candle loses nothing by lighting another candle. Love is giving all with no conditions. Love is expecting nothing in return. >LOL...We have two Weimaraners that were pretty gassy...we found a couple of >tablespoons of Yogurt a day helps :) I read somewhere that if a person eats >beans on a regular bases they won't have the gas problem:) "Regular bases?" What about home plate? Oh - I bet you meant basis. Darn! It was more fun when it was bases. ;-) -- Grandpa Chuck -ô¿ô- ~ A candle loses nothing by lighting another candle. Love is giving all with no conditions. Love is expecting nothing in return. LOL...must have been the vicodine:) Signaturejacquie I don't suffer from insanity.... I enjoy every minute of it! On Thu, 13 Oct 2005 16:17:33 GMT, "jacquie" <happikat694@nospam.net> wrote: >LOL...We have two Weimaraners that were pretty gassy...we found a couple of >tablespoons of Yogurt a day helps :) I read somewhere that if a person eats >beans on a regular bases they won't have the gas problem:) "Regular bases?" What about home plate? Oh - I bet you meant basis. Darn! It was more fun when it was bases. ;-) -- Grandpa Chuck -ô¿ô- ~ A candle loses nothing by lighting another candle. Love is giving all with no conditions. Love is expecting nothing in return. >>On Mon, 10 Oct 2005 17:50:31 -0700, "Peter G. \(Bigbird\)" <unknown at >>whoknows dot us> wrote: [quoted text clipped - 15 lines] > >RB When trying a new food I usually test at one hour and again at two. If the two hour test is lower than the one hour I don't do a three hour test. If, on the other hand, the 2 hour is higher than the 1 hour I do test again at 3. By doing this I have found that by the three hour mark I am usually back down to between 90 and 110. -- Grandpa Chuck -ô¿ô- ~ A candle loses nothing by lighting another candle. Love is giving all with no conditions. Love is expecting nothing in return. >>>On Mon, 10 Oct 2005 17:50:31 -0700, "Peter G. \(Bigbird\)" <unknown at >>>whoknows dot us> wrote: [quoted text clipped - 21 lines] >test again at 3. By doing this I have found that by the three hour >mark I am usually back down to between 90 and 110. Sounds like you have any delayed reaction covered. I have found in my case that some things take awhile to peak before dropping. Doesn't keep me from eating Mexican though it probably should. Happy dinning! RB > I tried nuking some canned refried beans (fatfree) today and found a gentle > peak at around 2 hrs. Is this about what I should expect? I'm working > towards an approximation of Nachos....... Don't know what you mean by "gentle peak" or how many beans you ate. I find I can usually eat 1/2 to 1 cup of them, depending on what else I eat with them. You might find that you do better if you don't eat the fat free kind. I usually buy the vegetarian kind or make them myself, using a bit of olive oil. One thing I often do is mix some beans and shredded cheese with chopped onion and salsa, then warm through to melt the cheese. I might also add some black olives and hot peppers or chilies. I have some little shallow microwaveable dishes that are perfect for this. If my BG is low enough, I'll eat this with chips. Otherwise, I'll use fresh veggies. In particular, I like bell peppers, cut lengthwise in large pieces. They make nice scoops. I do sometimes make nachos, but don't usually add beans to them, although I do love beans on my nachos. The nachos themselves are so carby that if I do it this way I can eat very few of them. But if I make the beans as a dip, I can have 2 or 3 chips and then a lot of fresh vegetables. SignatureSee my webpage: http://mysite.verizon.net/juliebove/index.htm >> I tried nuking some canned refried beans (fatfree) today and found a > gentle [quoted text clipped - 9 lines] > olive > oil. The portion was just over 5 oz. and I added some canned taco meat for another 3g carb. That's all I ate for lunch just so I could gage my reaction to the beans. The peak was only 18mg/dl above a pre-meal 93. I tested every 30 min and the highest reading came at a full two hours pp. > One thing I often do is mix some beans and shredded cheese with chopped > onion and salsa, then warm through to melt the cheese. I might also add [quoted text clipped - 13 lines] > I > can have 2 or 3 chips and then a lot of fresh vegetables. Mmm, all good ideas. Thanks I'll try some of these. Peter G. On Mon, 10 Oct 2005 17:50:31 -0700, "Peter G. \(Bigbird\)" <unknown at whoknows dot us> wrote: >I tried nuking some canned refried beans (fatfree) today and found a gentle >peak at around 2 hrs. Is this about what I should expect? I'm working >towards an approximation of Nachos....... How high was your peak? As for the chips, someone here (can't recall who) suggested I make my own by crisping up a low-carb tortilla. I have tried that, and it makes decent chips. Good luck with the nachos! |
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