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Medical Forum / Diseases and Disorders / Diabetes / March 2008Cook veg better than raw?
Been catching up on blogs; this from David Mendosa's site: http://pubs.acs.org/cgi-bin/sample.cgi/jafcau/2008/56/i01/pdf/jf072304b.pdf Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.6% BMI 25 > Been catching up on blogs; this from David Mendosa's site: > http://pubs.acs.org/cgi-bin/sample.cgi/jafcau/2008/56/i01/pdf/jf072304b.pdf I figure it's kinda like exercise: the one you will actually do [eat] is better than the one that may be more perfect [better] one but you don't do it. bj >> Been catching up on blogs; this from David Mendosa's site: >> http://pubs.acs.org/cgi-bin/sample.cgi/jafcau/2008/56/i01/pdf/jf072304b.pdf > > I figure it's kinda like exercise: the one you will actually do [eat] is > better than the one that may be more perfect [better] one but you don't do > it. Yep. >> Been catching up on blogs; this from David Mendosa's site: >> http://pubs.acs.org/cgi-bin/sample.cgi/jafcau/2008/56/i01/pdf/jf072304b.pdf > >I figure it's kinda like exercise: the one you will actually do [eat] is >better than the one that may be more perfect [better] one but you don't do >it. Sure - but it did surprise me that the cooked sort have more bioavailable stuff than the raw, one tends to reach for the hair shirt :P I'll be far less fussy about fancying a bowl of hot broccoli tossed with chilli and butter when it's too cold for a salad! Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.6% BMI 25 > Sure - but it did surprise me that the cooked sort have more > bioavailable stuff than the raw, one tends to reach for the hair shirt > :P I'll be far less fussy about fancying a bowl of hot broccoli > tossed with chilli and butter when it's too cold for a salad! The devil can be in the detail. Yes, some foods are more beneficial when "cooked". The problem is in what "cooked" means. For some foods, it is nothing more than par-boil, for others it means well baked. >> Sure - but it did surprise me that the cooked sort have more >> bioavailable stuff than the raw, one tends to reach for the hair shirt [quoted text clipped - 5 lines] >what "cooked" means. For some foods, it is nothing more than par-boil, >for others it means well baked. The study I gave was looking at steaming, boiling and frying, of broccoli, carrot and courgette. Steaming was best, but boiling wasn't far behind, both releasing more polyphenols than raw food; frying released almost no nutrients. I found this particularly interesting because I almost always fry courgettes, and generally eat raw carrot. Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.6% BMI 25 >>> Sure - but it did surprise me that the cooked sort have more >>> bioavailable stuff than the raw, one tends to reach for the hair shirt >>> :P I'll be far less fussy about fancying a bowl of hot broccoli >>> tossed with chilli and butter when it's too cold for a salad! >>The devil can be in the detail. >>Yes, some foods are more beneficial when "cooked". The problem is in >>what "cooked" means. For some foods, it is nothing more than par-boil, >>for others it means well baked. > The study I gave was looking at steaming, boiling and frying, of > broccoli, carrot and courgette. Steaming was best, but boiling wasn't > far behind, both releasing more polyphenols than raw food; frying > released almost no nutrients. I found this particularly interesting > because I almost always fry courgettes, and generally eat raw carrot. There is an extra point diabetics may like to consider, which is that they may prefer certain vegetables prepared in ways which make the starch *less* bioavailable. The effect of different kinds and times of cooking on starch bioavailability is also not properly taken into account in some databases of food GIs.  SignatureChris Malcolm cam@infirmatics.ed.ac.uk DoD #205 IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK [http://www.dai.ed.ac.uk/homes/cam/] > There is an extra point diabetics may like to consider, which is that > they may prefer certain vegetables prepared in ways which make the > starch *less* bioavailable. Another point that anyone, diabetic or not, might like to consider is whether they may actually eat a veg prepared a certain way even if that way is not "best". bj bj said... >> There is an extra point diabetics may like to consider, which is that >> they may prefer certain vegetables prepared in ways which make the [quoted text clipped - 4 lines] > way is not "best". > bj I can get by with side dishes of veggies (frozen) boiled. Depending on season, I'll also use canned, rinsed to death before boiling. If I'm making a single meal "vegelaya" http://i19.tinypic.com/6gstmdc.jpg I saute fresh veggies in Hains safflower oil, spice and season and toss with organic brown rice to finish. Soups also need to be fresh veggies added to the pot. I did use canned artichoke bottoms (not hearts), rinsed and boiled out all the citrus and then added the last minute. I made gumbo last March for the very first time. Came out awesome. I used filé powder instead of okra. So sue me. ;-) It was crab, Andouille sausage and shrimp gumbo. Pre-T2. http://i32.tinypic.com/2zgi0rr.jpg Andy > >> Sure - but it did surprise me that the cooked sort have more > >> bioavailable stuff than the raw, one tends to reach for the hair shirt [quoted text clipped - 11 lines] > released almost no nutrients. I found this particularly interesting > because I almost always fry courgettes, and generally eat raw carrot. What is right for one person may not be right for another. We know it is right when it makes us hungrier (healthier): http://TruthRUS.org/BeRight Be hungry... be healthy... be hungrier... be blessed: http://TheWellnessFoundation.com/BeHealthy Prayerfully in the infinite power and might of the Holy Spirit, Andrew <>< -- Andrew B. Chung, MD/PhD Lawful steward of http://EmoryCardiology.com Swordbearer for the KING of kings and LORD of lords. http://HeartMDPhD.com/Sword : >> Sure - but it did surprise me that the cooked sort have more : >> bioavailable stuff than the raw, one tends to reach for the hair shirt [quoted text clipped - 5 lines] : >what "cooked" means. For some foods, it is nothing more than par-boil, : >for others it means well baked. : The study I gave was looking at steaming, boiling and frying, of : broccoli, carrot and courgette. Steaming was best, but boiling wasn't : far behind, both releasing more polyphenols than raw food; frying : released almost no nutrients. I found this particularly interesting : because I almost always fry courgettes, and generally eat raw carrot. : Nicky. We have learned from people on this list that some can easily tolerate raw carrots, but have trouble with spikes with cooked ones. That woudl seem to indicate, that, at least for glucose, or speed of releasing glucose , that the cooked enable the body to use them more easily. I guess the raw carrots go through the system faster, or only partially digested as far a glucose is concerned. It might well apply to other nutients as well. Wendy On 2/20/08 7:36 AM, in article fphhdv$ljn$2@reader2.panix.com, "W. Baker" <wbaker@panix.com> wrote: > : >> Sure - but it did surprise me that the cooked sort have more > : >> bioavailable stuff than the raw, one tends to reach for the hair shirt [quoted text clipped - 22 lines] > > Wendy I may be all wet, but I thought there was more fibre in raw foods because cooking destroyed some it. Makes sense to me. Don't know about anyone else. SignatureMartha T2 Canada 1500mg. Metformin, 4mg. Avandia > On 2/20/08 7:36 AM, in article fphhdv$ljn$2@reader2.panix.com, "W. Baker" > <wbaker@panix.com> wrote: [quoted text clipped - 31 lines] > cooking destroyed some it. Makes sense to me. Don't know about anyone > else. IIRC it's the vitamins that are lost during cooking, not the fiber. I love broccoli for instance. To keep the vitamins I usually steam it. But heck, I'll eat broccoli whether raw or cooked. SignatureT2 - Oct. '96 - Lantus, oral meds, diet http://www.lockergnome.com/darksentinel Undo the munge to reply by email >>> Sure - but it did surprise me that the cooked sort have more >>> bioavailable stuff than the raw, one tends to reach for the hair shirt [quoted text clipped - 11 lines] >released almost no nutrients. I found this particularly interesting >because I almost always fry courgettes, and generally eat raw carrot. So I suppose the answer is to vary the type of cooking you use as well as varying the ingredients. Cover all the bases. >So I suppose the answer is to vary the type of cooking you use as well >as varying the ingredients. > >Cover all the bases. G'day G'day, Simple strategies such as yours are most likely to prove best in the long run. The research only covered some antioxidants and known anti-cancer compounds such as those found in crucifers, the cabbage family. They didn't deal with various minerals such as selenium, magnesium, potassium, iodine etc. I don't wish to knock the research since is was better and more wide ranging than most. Out of respect for your strategy which emphasizes simplicity I'm wondering if it is wise to mention a compound that was only discovered in food some decades back. That is methyl sulphonyl methane. Now that sounds like a mouthful but it is really only a sulphur analogue of acetone and we'll call it MSM for short. Most everyone else does. So MSM it is. (You can buy it as health food shops as a supplement and its so cheap to manufacture its probably true to label.) If I was talking to some chemistry students then I'd get them to imagine an acetone molecule and to replace the oxygen atom with a sulphur atom. That's what we mean by a sulphur analogue. OK, for the rest of you imagine some lettuce. Much easier. Now cook it. It doesn't matter how you cook it. Fry it. Boil it. Steam it. It doesn't matter. Which ever way you cook it the temperature goes above 100 degrees Celsius, (212 Fahrenheit) The point is MSM vaporizes below the boiling point of water. So every form of cooking leads to the total loss of MSM. Does it matter? Well some people thing so since MSM is an anti-inflammatory. No matter how much earnest discussion there is about anti-oxidants, as far as T2 diabetics are concerned and their life expectancy is concerned, anti-inflammatories may well be more important. Hey, not only is it wise to cook vegetables in a variety of ways but eating some salad makes sense also. Thanks and best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>So I suppose the answer is to vary the type of cooking you use as well >>as varying the ingredients. [quoted text clipped - 34 lines] >vaporizes below the boiling point of water. So every form of cooking >leads to the total loss of MSM. Is that the stuff that makes school canteens honk of stale cabbage? >Does it matter? > >Well some people thing so since MSM is an anti-inflammatory. >No matter how much earnest discussion there is about anti-oxidants, as >far as T2 diabetics are concerned and their life expectancy is >concerned, anti-inflammatories may well be more important. I've also been making sure mother eats plenty of anti-inflammatory stuff, there's work suggesting their benefits for AMD, in fact about the only things that can help dry AMD It may well have been you who posted this originally http://www.macular-degeneration-vitamins.com/index.htm we don' need no steenkin' supplements if we can get them in our diet >Hey, not only is it wise to cook vegetables in a variety of ways but >eating some salad makes sense also. In general I'm trying to ensure a wide variety of everything in my diet, except of course for toxic and unpleasant things. Even if it means eating marrow or steak and kidney twice a year instead of just once. >Thanks and best wishes, And thanks and best wishes to you too, I shall add an order for your book to that of Taubes for my birthday >>It doesn't matter how you cook it. Fry it. Boil it. Steam it. >>It doesn't matter. Which ever way you cook it the temperature goes [quoted text clipped - 3 lines] > >Is that the stuff that makes school canteens honk of stale cabbage? G'day G'day Donna, No. It is completely odorless. This is an important point and needs to be mentioned as many people are likely to make this incorrect association. Best wishes and thank you, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>>It doesn't matter how you cook it. Fry it. Boil it. Steam it. >>>It doesn't matter. Which ever way you cook it the temperature goes [quoted text clipped - 9 lines] >needs to be mentioned as many people are likely to make this incorrect >association. OK, there are a lot of sulphur-containg molecules in brassicas some of which are very smelly, I got confused which was which. Living in an arable area it's been noticeable how little some of the newer strains of rape (canola) stink or make your eyes water or rip the back out of your throat compared to earlier crops, in that case I believe it's due to reducing the erucic acid content. I was never fond of the white-type cabbage but have always loved brussels sprouts and broccoli/calabrese, my all time favourite is "purple sprouting" which was usually only available for a few weeks of the year where we used to live, but here (Nicky gets jealous) it starts as the runner beans are finishing and usually runs on until the asparagus season begins. I prefer all these things briefly cooked. I'm also using raw watercress, rocket and various other types of brassica leaves in salad so hopefully that is giving me a suitable dose of the MSM. >>>>It doesn't matter how you cook it. Fry it. Boil it. Steam it. >>>>It doesn't matter. Which ever way you cook it the temperature goes [quoted text clipped - 12 lines] >OK, there are a lot of sulphur-containg molecules in brassicas some of >which are very smelly, I got confused which was which. G'day G'day, In the chemistry books I treasured as a child the horrible smells associated with rotten cabbage were associated with carbon disulphide. Boys tend to have a fascination with such things. Now it could be that more modern chemistry books will have identified other compounds such as mercaptans which although present in small amounts and not recognised many decades ago are likely to be powerful contributors. MSM though is odourless. Locally, supplement sellers combine it with sodium and calcium ascorbate (variants of Vit C) and quercetin. I'm using some as an anti-inflammatory. Unfortunately I'm allergic to the usual OTC anti-inflammatories such as voltaren. The bottle recommends increasing the dosage of MSM gradually. >Living in an arable area it's been noticeable how little some of the >newer strains of rape (canola) stink or make your eyes water or rip >the back out of your throat compared to earlier crops, in that case I >believe it's due to reducing the erucic acid content. Thank you for your comments on this aspect. I've noticed young people buying up the modern varieties of Asian cabbage at the market. From discussions I've had with them it appears they love the quick cooking aspect and the relative freedom from cooking odour. These two aspects of course are related. Overcooking cabbage makes it smelly and people who eat it less sexy (if one believes what one reads in magazines. I file it under ... they might be right. Body odour is important in matters of sex appeal.) Canola does have less erucic acid. The reduction in odour is IMHO likely to be one of those delightful examples of association that isn't a matter of cause and effect. Whatever. I don't know for sure so won't push it beyond it being an interesting matter of difference in beliefs. >I was never fond of the white-type cabbage but have always loved >brussels sprouts and broccoli/calabrese, my all time favourite is >"purple sprouting" which was usually only available for a few weeks of >the year where we used to live, but here (Nicky gets jealous) it >starts as the runner beans are finishing and usually runs on until the >asparagus season begins. I prefer all these things briefly cooked. WoW. It is fabulous to have such continuity of health giving vegetables locally. Thanks for mentioning them. It contributes so much to the welfare of others just to have these things mentioned. As you say, "purple sprouting" broccoli is only available for a couple of weeks. People need to have their thought processes keyed up so they grab the opportunity when it happens. That way we support one another. Asparagus. The season here was so short this year. Purple asparagus NEVER appeared locally. I don't know what happened. Perhaps they got too good a price in the big cities. Runner beans. Hey, this year a friend bought me a bean slicer and even gave me instructions on how to use it. A little humiliation of the gentlest kind helps on occasions. >I'm also using raw watercress, rocket and various other types of >brassica leaves in salad so hopefully that is giving me a suitable >dose of the MSM. Absolutely. Great examples. We get plenty of rocket etc in our salad mixes. I've tried to interest my wife in watercress but it is an uphill battle. When I was first diagnosed I made watercress soup. To my surprise I discovered it repeatedly lowered my blood glucose levels after meals. People told me this was impossible. Logically it seemed to be so. My guess it was so low in available carbohydrate that it could not raise the bg but it triggered insulin release. Best wishes and thank you for your wonderful examples. SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>>>>It doesn't matter how you cook it. Fry it. Boil it. Steam it. >>>>>It doesn't matter. Which ever way you cook it the temperature goes [quoted text clipped - 26 lines] >usual OTC anti-inflammatories such as voltaren. The bottle recommends >increasing the dosage of MSM gradually. Yes there are numerous sulphur-containing organics which smell even in tiny quantities. >>Living in an arable area it's been noticeable how little some of the >>newer strains of rape (canola) stink or make your eyes water or rip [quoted text clipped - 15 lines] >so won't push it beyond it being an interesting matter of difference >in beliefs. Yes it may be reducing the erucic content also reduces whatever it is that is put out by the flowers, the pollen and even the leaves and used to hang like a miasma over rapefields on hot days. At the same time as reducing the erucic content for food use they're also breeding high-erucic varieties for use as industrial stock, and growing other oilseeds like crambe and round here borage. Two other strange asides, flax (linseed) usually has flowers of intense blue but some modern strains are white, not nearly so picturesque. Field beans usually have a magnificent perfume which scents the air for miles, but again some modern strains appear to be scentless. >>I was never fond of the white-type cabbage but have always loved >>brussels sprouts and broccoli/calabrese, my all time favourite is [quoted text clipped - 10 lines] >they grab the opportunity when it happens. That way we support one >another. Yes, the standard calabrese-type broccoli and brussels sprouts are usually available all year but I like to hit the seasonal stuff while it's there. Some may be grown under glass but I prefer stuff that grew in the fields locally at the right time of year. Of course we get a lot of stuff imported from Kenya etc. and available all year should you have unrequited cravings out of season. But you never know what illegal chemicals we have sold them to spray it with. >Asparagus. The season here was so short this year. Purple >asparagus NEVER appeared locally. I don't know what happened. Perhaps >they got too good a price in the big cities. It was an especially good seaon here, maybe a climate factor? Later in the year we get a brief season of "samphire" actually glasswort which is similarish to asparagus but grows in estuaries so has a slightly salty tang. >Runner beans. Hey, this year a friend bought me a bean slicer and >even gave me instructions on how to use it. A little humiliation of >the gentlest kind helps on occasions. <G> I use one of the slicers with little blades that peel off the string from the edges and slice the middle. Makes an *excellent* substitute for spaghetti under a bolognese-type sauce. (So do bean sprouts as long as you modify the sauce to cope with the more bitter glavour) Also makes an excellent quick meal with grilled bacon and giant fried mushrooms. >>I'm also using raw watercress, rocket and various other types of >>brassica leaves in salad so hopefully that is giving me a suitable [quoted text clipped - 7 lines] >seemed to be so. My guess it was so low in available carbohydrate >that it could not raise the bg but it triggered insulin release. Doesn't have that effect on me, but like many things YMMV, if it works for you go for it! We have watercress farms at the foot of chalk hills here where the water has been filtered through the chalk and runs out pure and clean (and later the streams grow trout and salmon) >Best wishes and thank you for your wonderful examples. And thank you for the ever bulging keepfile in which I keep many of your posts. >I've also been making sure mother eats plenty of anti-inflammatory >stuff, there's work suggesting their benefits for AMD, in fact about [quoted text clipped - 5 lines] > >we don' need no steenkin' supplements if we can get them in our diet G'day G'day, I've been promoting lutein (yellow) and especially zeaxanthin (orange) from dietary source for five or six years. Not surprisingly I've ignored the supplements since all too often they tend to have the wrong geometry eg trans instead of cis. What good feature of this web site you're drawn our attention to is that is it points out when synthetic Vit E is used. The whole question of what is meant by "natural" vit E is vexing and sometimes not at all what the average consumer would like unfortunately. Best wishes and thank you for drawing our attention to this URL. No is wasn't me that originally posted the URL. SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>Thanks and best wishes, > >And thanks and best wishes to you too, I shall add an order for your >book to that of Taubes for my birthday G'day G'day, I hope you're ordered from Wes. It is a matter of postage to the USA. You'll be pleased to know they're selling like hot cakes here with original copies being passed onto friends as something they must read. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin Quentin Grady wrote in message ... >>>Thanks and best wishes, >> [quoted text clipped - 7 lines] >with original copies being passed onto friends as something they must >read. I think that's wonderful Quentin. :-) Cheri >>> Thanks and best wishes, >> And thanks and best wishes to you too, I shall add an order for your [quoted text clipped - 8 lines] > > Best wishes, oh, this is excellent, Quentin! congratulations on your success with your book nice reward to hear from people that they are making sure their friends read the book too! >>>Thanks and best wishes, >> [quoted text clipped - 7 lines] >with original copies being passed onto friends as something they must >read. Delighted to hear it, though hot cakes may not exactly be the best metaphor . . . . . . which reminds me, since I'm in the UK I should put an order in with Nicky (unless Alan is smuggling copies in when he visits) >>>>Thanks and best wishes, >>> [quoted text clipped - 13 lines] > . . . which reminds me, since I'm in the UK I should put an order in >with Nicky (unless Alan is smuggling copies in when he visits) You'll have to call Nicky. Mine should be waiting for me when I return home:-) Cheers, Alan, T2, Australia. > . . . which reminds me, since I'm in the UK I should put an order in >with Nicky (unless Alan is smuggling copies in when he visits) Try Wes - but you might have missed the print date. Of course, you can borrow mine when it comes, so long as you bring some purple sprouting with you :P Actually, I'm not at all jealous atm. My organic box has had it in for the last 3 or 4 weeks; there's enough for two lunches in the week, of lightly steamed PSB drizzled in Bearnaise sauce - LUXURY :D Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.6% BMI 25 But the cooking, makes the carbs more readily available, and cause your BG to spike. We have diabetes, we must always be aware of what the processing we do to our foods do to our management of BG levels. It is the most critical part of every decision we make regarding what we put into our bodies. >But the cooking, makes the carbs more readily available, and cause your BG >to spike. I can cope with the carbs in a big bowl of steamed broccoli without blinking. And steaming it releases significantly more polyphenols - and a ton of taste :D Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.6% BMI 25 said... > But the cooking, makes the carbs more readily available, and cause your BG > to spike. Does that apply to leftovers? > We have diabetes, we must always be aware of what the processing we do to > our foods do to our management of BG levels. It is the most critical part > of every decision we make regarding what we put into our bodies. I've given up saturated fat foods, red meat, butter, cheese, etc. I don't use store bought ketchup or mustard or mayo, salad dressings, etc., in favor of my own. No deli meats. No boxed or canned foods with the exception of some Trader Joe's minimally processed foods and some frozen veggies. No caffeine, salt or sugar. I avoid food additives like the plague or try to. When I'm hungry between meals I drink water! I cook every meal. I don't go out to eat. It's saved me a fortune and there's no question of cleanliness and proper food handling in my kitchen. I followed portion sizes more carefully. The food scale has proved a great investment! I dutifully log everything I eat and all my exercise into diet software. I've got the bg meter, the blood pressure machine and a pedometer (all plugging into my computer). If I had x-ray vision, could do my own bloodwork and write my own prescriptions, I'd be my own doc, ALMOST! I'll guesstimate that I'm 95% good at sticking to my diet and just Friday crossed under 200 lbs. for the second time in 25 years, 199 lbs.! A remarkable milestone. Made me want a pizza!!! :( Best, Andy SignatureT2 HBP Gout :) Andy wrote in message ... >I'll guesstimate that I'm 95% good at sticking to my diet and just Friday >crossed under 200 lbs. for the second time in 25 years, 199 lbs.! A >remarkable milestone. Made me want a pizza!!! :( Congratulations Andy!!! Cheri Cheri said... > Andy wrote in message ... > [quoted text clipped - 6 lines] > > Cheri Cheri, Thank you. [Bow] Andy SignatureT2 HBP Gout :) Andy wrote in message ... >Cheri said... > [quoted text clipped - 16 lines] > >Andy For many people breaking under the 200 mark is very hard. I just know it feels so good for you Andy, and you should be proud of yourself. Cheri Cheri said... > Andy wrote in message ... >>Cheri said... [quoted text clipped - 22 lines] > > Cheri Cheri, I am. I didn't get everything right constantly but I managed to do it, unsupervised (-48 lbs. since May 2007). It was a trying experience. I'll maintain at 195 lbs., forever I hope. I learned a lot! Like what foods NOT to eat or how much less of them TO eat. Best, Andy > said... > [quoted text clipped - 3 lines] > >Does that apply to leftovers? Yes - but given that you can probably eat any volume of most veg you like (except root ones, maybe), it's pretty irrelevant. >I'll guesstimate that I'm 95% good at sticking to my diet and just Friday >crossed under 200 lbs. for the second time in 25 years, 199 lbs.! A >remarkable milestone. Certainly is! Way cool. Congratulations! Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.6% BMI 25 Nicky said... >> said... >> [quoted text clipped - 17 lines] > D&E, 100ug thyroxine > Last A1c 5.6% BMI 25 Nicky, Thanks! Best, Andy >I'll guesstimate that I'm 95% good at sticking to my diet and just Friday >crossed under 200 lbs. for the second time in 25 years, 199 lbs.! A >remarkable milestone. Made me want a pizza!!! :( Congratulations on reaching that milestone. I'm glad it's working for your weight. Is it working for your BG's? A really good diet that works for both will make two slight changes - you won't want a pizza so badly, but when you do you can have a little. Cheers, Alan, T2, Australia. d&e, metformin 1500mg, ezetrol 10mg Everything in Moderation - Except Laughter. -- http://loraldiabetes.blogspot.com Latest: The Quality of ADA Dietary Advice Alan S said... >>I'll guesstimate that I'm 95% good at sticking to my diet and just Friday >>crossed under 200 lbs. for the second time in 25 years, 199 lbs.! A [quoted text clipped - 8 lines] > changes - you won't want a pizza so badly, but when you do > you can have a little. Alan, I've been in the 110-120 mg/dl range for the past quarter. According to the bg meter: 118 mg/dl. Best, Andy SignatureT2 HBP Gout :) > said... > [quoted text clipped - 15 lines] >caffeine, salt or sugar. I avoid food additives like the plague or try to. >When I'm hungry between meals I drink water! I'm less fussed about sat fats if they're genuine and not synthetic, but I've always tended to treat large parts of the supermarket as a toxic waste dump: now I add a couple of other aisles to the same description. >I cook every meal. I don't go out to eat. It's saved me a fortune and >there's no question of cleanliness and proper food handling in my kitchen. [quoted text clipped - 8 lines] >crossed under 200 lbs. for the second time in 25 years, 199 lbs.! A >remarkable milestone. Made me want a pizza!!! :( Well that's terrific! I suppose you could try a small portion of pizza along with plenty of salad and some red wine, followed by a brisk walk. I did as a special treat - and discovered it wasn't very special and didn't taste like a treat . . . Trinkwasser said... >>I'll guesstimate that I'm 95% good at sticking to my diet and just Friday >>crossed under 200 lbs. for the second time in 25 years, 199 lbs.! A [quoted text clipped - 6 lines] > treat - and discovered it wasn't very special and didn't taste like a > treat . . . Trinkwasser, It's funny about pizzas. It seems no matter what size they are (frozen pizzas), the portion size seems to always be 1/3 pizza (mini or large)?!? And they're always coffin'd in sodium. 1/3 slice becomes a nutritional overdose. Who eats one slice o' pizza?!? I'm tired of anal-izing nutrition/ingredient labels. But I carry on, with my reading glasses when at the supermarket. Wine? I'll have a sip. Not like pre-diabetes days. Thanks/best, Andy > Been catching up on blogs; this from David Mendosa's site: > http://pubs.acs.org/cgi-bin/sample.cgi/jafcau/2008/56/i01/pdf/jf072304b.pdf [quoted text clipped - 3 lines] > D&E, 100ug thyroxine > Last A1c 5.6% BMI 25 Interesting discussion. Thanks Nicky. I'm glad to know that steaming or stir frying veggies isn't turning them into heaps of fiber and little else. > Been catching up on blogs; this from David Mendosa's site:http://pubs.acs.org/cgi-bin/sample.cgi/jafcau/2008/56/i01/pdf/jf07230... > > Nicky. Just when I figure out a quick and easy way to eat (just eat everything raw), somebody comes along and says, "Nope, ya gotta go to more trouble," John |
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