alt.food.diabetic is a good USENET group to search.

The American Diabetes Association's section on recipes is at

http://www.diabetes.org/nutrition-and-recipes/nutrition/overview.jsp

(or point to www.diabetes.org and click on the appropriate tab).

I also just check the carb levels on all foods and substitute lower
carb foods in my regular recipes or limit serving sizes based on carbs.
I also occasionally just browse at my local bookstores and find recipe
books.  Some of them have a lot of really creative recipes I might not
have thought of.

pc

That's a fairly broad question, but you could start at
alt.food.diabetic.

What particular types of recipes were you looking for?
And what particular type of diabetic are you feeding?

Cheers, Alan, T2, Australia.

No such animal.

Diabetics, like all other people have widely varying needs, wants, like
and dislikes. It depends on many factors, the basics of which are:

Is the diabetic type one or type two?

Are they taking meds or insulin to control BG levels?

Are they over weight and trying to lose weight or simply looking at a
conventional day to day diet?

If they are type two an attempting to control BG without meds or/and if
they are attempting to lose weight, then their dietary requirements will
differ greatly from a diabetic who is using meds or insulin to
compensate for the rise in BGL caused by carb consumption.

There are people here who fit into each of these categories and who can
relate from personal experience, *BUT* you still have to check very
carefully to see whether your or the person you are cooking for will
respond in the same manner to the same foods. It is very much a case of
"your mileage may vary" when it comes to diabetics and food.

This is a disease where the patient has most of the day to day control,
the Doctor is just the coach/referee, and if they take advantage of that
fact they can obtain very good control of their disease.

Read the advice on Jennifer's site and learn how to determine how
different foods affect the control of blood glucose levels. Remember
also that exercise and the time of day has a very noticeable effect on
BG levels and take that into account if you find widely varying results
to the same food. It is a little like a detective game where you have to
gather clues and interpret them.

Google on this group with Quentin, Old Al and Jennifer to begin, their
advice is pretty reliable.

Regards

David

Most of the newer cookbooks give the nutritional breakdown for each recipe.
That's really all you need.  I generally avoid any recipes labeled as
"diabetic" because they tend not to be suitable.  People just like to make
money off of us or more likely our well meaning friends and relatives who
will buy anything they think is made for a diabetic.

Google. Go to http://www.google.com and search for a term like "diabetic
recipes" then select from the recipes YOU consider plain and easy.