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Medical Forum / Diseases and Disorders / Diabetes / March 2008Potatoes, Grains, and Beans: The New Super Foods
http://www.prevention.com/cda/article/nature-s-fat-burning-breakthrough/296ca6b5 09787110VgnVCM20000012281eac____/news.voices/in.the.magazine/march.2008.issue or http://tinyurl.com/39h6w4 (excerpt) RESISTANT STARCH: THE NEW POWER NUTRIENT Although this may be the first you've heard of resistant starch, it's likely been a part of your diet most of your life. Resistant starch is a type of dietary fiber naturally found in many carbohydrate-rich foods such as potatoes, grains, and beans, particularly when these foods are cooled. It gets its name because it "resists" digestion in the body, and though this is true of many types of fiber, what makes resistant starch so special is the powerful impact it has on weight loss and overall health. As a dieter's tool it can't be beat: Not only does it increase your body's ability to burn fat, but it also fills you up and reduces overall hunger. Its health benefits are truly impressive as well. Studies show it improves blood sugar control, boosts immunity, and may even reduce your cancer risk. > http://www.prevention.com/cda/article/nature-s-fat-burning-breakthrou... > [quoted text clipped - 18 lines] > impressive as well. Studies show it improves blood sugar control, > boosts immunity, and may even reduce your cancer risk. Ok. Actually, I haven't eaten potatoes since I was diagnosed... doc said not to. However, since I miss em, I'll try em. I just peeled a few and put em in a pot to boil. Gonna put a little butter and salt on em... and some cheese sauce (that's what I miss the most - about 6 carbs in that). Having a hamburger pattie with a little steak sauce on it, also. I'll have 2 glasses of bathtub burgandy with it to help slow it all down. Let's see what happens. John > >http://www.prevention.com/cda/article/nature-s-fat-burning-breakthrou... > [quoted text clipped - 30 lines] > > - Show quoted text - .....1 hour = bg 112 surprise! John .....1 hour = bg 112 surprise! Potatoes work quite well for me. > >http://www.prevention.com/cda/article/nature-s-fat-burning-breakthrou... > [quoted text clipped - 30 lines] > > - Show quoted text - Bought a new laptop the other day. I use verizon news, which will only let you use one compute for access so I have to use google on the laptop. That's why the handle "Groaner." (Johnnie McCoy) Here's what happened. I boiled 3 white potatoes, put butter and salt on them. Made cheese sauce with Velveta and a little milk. Had a nice size hamburger pattie with steak sauce (several kinds for variety). Ate all but a few bites of the potatoes and all of the hamburger pattie. Had about 2 and a half glassed of Gallo Hearty Burgundy with it. Had two Bryers CarbSmart ice cream bars. Bg at about 1 hour - 112. Tested again about 15 mins later and it was 111, so they're going down. That's good news for me. I'll experiment a little more with the potatoes without the wine. Hopefully, I can't rethink that aspect of my diet... hope so. This is very surprising and a good example of what's good for the goose is not, necessarily, good for the gander. Now, I'm anxious to try some other things I was told to steer clear of, and did. Let's all repeat it together. Ready..."YMMV!" John www.diabeticjunkfood.com Tested > > >http://www.prevention.com/cda/article/nature-s-fat-burning-breakthrou... > [quoted text clipped - 60 lines] > > - Show quoted text - Oh! Almost forgot... Thanks, Kurt, for the original post that prompted me to experiment. John I give every food a try to see how i will react to it. As ive posted before i can eat a baked potato if i eat mostly the skin and with other stuff to slow the carbs down..or simply mix it with mashed cauliflower...if i add sour cream and cheese even better. Just remember your gonna have days where the things you "know" about will bite ya cause our disease is like that..lol Tonight i had a night where i was low no matter what i did..not that i tried to raise it..just was odd to be 70 all day eating the same foods i eat everyday taking the same meds at the same times...theres days im 112 all day no matter what.. KROM > > On Mar 5, 10:33 am, Kurt <kurtwheeling1...@hotmail.com> wrote: > [quoted text clipped - 62 lines] > > - Show quoted text - Oh! Almost forgot... Thanks, Kurt, for the original post that prompted me to experiment. John > > > >http://www.prevention.com/cda/article/nature-s-fat-burning-breakthrou... > [quoted text clipped - 65 lines] > > John Glad the experiment worked out. I think that diversity in the diet is as important as diversity in life! Happy taters to ya. Kurt > > > > >http://www.prevention.com/cda/article/nature-s-fat-burning-breakthrou... > [quoted text clipped - 70 lines] > > Kurt Totally agree! I'm hooked on whole green olives stuffed with a garlic clove at the moment. I'm eating them with almost everything but cant breathe over anyone!! But yes, diversity of food is as exciting as a diverse lifestyle. One of the amazing things about my dx is how I have come across a whole new taste world. I couldnt eat a slice of processed white bread now - compared to linseed/soya bread, it tastes like cardboard. And I swear, when I do eat something a little naughty (like a couple of crisps (potato chips) - I can actually taste the *fat* in them - yuck! I think our tastebuds get refined as we take refined foods out of our systems :)))) >Here's what happened. I boiled 3 white potatoes, put butter and salt >on them. Made cheese sauce with Velveta and a little milk. So you had both cheese AND Velveeta in the sauce?  SignatureLarry, T2, Saskatchewan, Canada. DX 24 Aug 07. D&E Metformin 2000mg, Ramipril, Simvastatin Dx A1c 8.1 : Latest 5.1 (4 Mar 08) Oleg Lego said... >>Here's what happened. I boiled 3 white potatoes, put butter and salt >>on them. Made cheese sauce with Velveta and a little milk. > > So you had both cheese AND Velveeta in the sauce? <snort> Probably more calories from all that saturated fat than carbs. I'd've drizzled the potatoes with safflower oil combined with fine minced garlic, white pepper, chives and basil instead. I use it over whole grain spaghetti with meatless meatballs. YUM!!! YMMV. Andy > Oleg Lego said... > [quoted text clipped - 10 lines] > garlic, white pepper, chives and basil instead. I use it over whole grain > spaghetti with meatless meatballs. YUM!!! YMMV. I would have used olive oil, a little more healthier fat and a better taste in my opinion, especially when making something Mediterranean. When I make pasta sauces I mix in some strong tasting olive oil right at the end of cooking. Gives the authentic smell and taste I remember from our neighbours when I was a child - Italian immigrants, the first I had come in contact with. Their food tasted divine, it smelled even better and it was quite fascinating watching the women make pasta from scratch :) Just reminiscing here, I have known them all my life - 55 years, their son is 59, they must have been very young when they arrived here with a 2 yr old son or they are now very old, the parents are both still alive and we keep in touch from time to time even though I moved cities. Ozgirl said... >> Oleg Lego said... >> [quoted text clipped - 24 lines] > 2 yr old son or they are now very old, the parents are both still alive > and we keep in touch from time to time even though I moved cities. Safflower oil (depending on brand) as far as my measly research is better than any olive oil. I use the Hains brand of safflower oil. It's probably a miniscule trade-off of a gram of sat. fat here and a gram of mono-unsat there, compared to evoo. Still, I ponder tomorrow's breakfast! A 1/4 cup carton of egg-whites with salt-substituted French whole-grain whole wheat toast and fake (benecol) butter. Yum... I'll get back with my breakfast report tomorrow. FBG, pp and +pp. Andy SignatureT2 HBP Gout :) > > >http://www.prevention.com/cda/article/nature-s-fat-burning-breakthrou... > [quoted text clipped - 60 lines] > > - Show quoted text - Oops... 127 at two hours John www.diabeticjunkfood.com > > On Mar 5, 10:33 am, Kurt <kurtwheeling1...@hotmail.com> wrote: > [quoted text clipped - 62 lines] > > - Show quoted text - Oops... 127 at two hours ---------- Wasn't too big a fee to pay the piper :) > Ok. Actually, I haven't eaten potatoes since I was diagnosed... doc > said not to. However, since I miss em, I'll try em. I just peeled a > few and put em in a pot to boil. Do not peel them. Wash them or buy clean potatos. that bit under the skin supplies all sorts of goodies. >> Ok. Actually, I haven't eaten potatoes since I was diagnosed... doc >> said not to. However, since I miss em, I'll try em. I just peeled a >> few and put em in a pot to boil. > >Do not peel them. Wash them or buy clean potatos. that bit under the >skin supplies all sorts of goodies. New, red ones are easier on my bg than white ones, generally. I tend not to eat them because the amount of butter I like on them is OTT - but 3 or 4 don't spike me too much. Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.6% BMI 25 |
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