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Medical Forum / Diseases and Disorders / Diabetes / August 2008Saying hello
Just dropping down from lurkdom to say hello. Newly diagnosed and going to my diabetic education classes (group) which started today. I'm learning and learning and learning. Hope to be able to offer some insight to others some day!  Signature~Donna http://www.thesewingdictionary.com > Just dropping down from lurkdom to say hello. Newly diagnosed and > going to my diabetic education classes (group) which started today. > I'm learning and learning and learning. Hope to be able to offer some > insight to others some day! hello , sorry to meet you here , but glad you found the place , there's lots of good advice here , but personally i seldom give any , because everyone is different , and what does for me , could really harm someone else > Just dropping down from lurkdom to say hello. Newly diagnosed and > going to my diabetic education classes (group) which started today. > I'm learning and learning and learning. Hope to be able to offer some > insight to others some day! Hi Donna and welcome. > Just dropping down from lurkdom to say hello. Newly diagnosed and going to > my diabetic education classes (group) which started today. I'm learning > and > learning and learning. Hope to be able to offer some insight to others > some > day! Hello. Have you seen this yet? Note that it offers more of a low carb way of keeping your bG readings down than many diabetic education classes do. http://www.alt-support-diabetes.org/NewlyDiagnosed.htm "Robert Miles" <robertmiles@bellsouthNOSPAM.net> wrote in news:T6cdk.19880 $CC.7877@bignews9.bellsouth.net: > Have you seen this yet? Note that it offers more of a low carb way of > keeping your bG readings down than many diabetic education classes > do. > > http://www.alt-support-diabetes.org/NewlyDiagnosed.htm Yep, I was reading that site last night. I attended class one of four of a group diabetic education series today. I suspect I'll be having an individual sit-down with the dietitian. I'll definitely read it again! Signature~Donna http://www.thesewingdictionary.com > I suspect I'll be having an > individual sit-down with the dietitian. You may find yourself disappointed and a bit frustrated by that. I was when I took diabetes classes. I decided to learn what I could from them, research and study like hell myself and determine what works for me. Since I'm keeping an A1c in the 5s and only rarely see a BG number over 130, I'd say it's working. This group and the information I've gleaned from it are invaluable. You've come to the right place John C. > Just dropping down from lurkdom to say hello. Newly diagnosed and going > to my diabetic education classes (group) which started today. I'm > learning and learning and learning. Hope to be able to offer some insight > to others some day! Hi Donna. Welcome to the club nobody wants to join. I hope your diabetic education classes are of good help to you. Let us know your weight, diet, exercise, glucometer readings and timing relative to meals. You'll get some references to some excellent web sites from folks here. Take care. SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ > Let us know your weight, diet, > exercise, glucometer readings and timing relative to meals. You'll get > some references to some excellent web sites from folks here. Overweight, of course; beginning to work on low carb/consistent carb eating; counts are fairly high in the morning and 2 hours after dinner (I'm back to the doctor tomorrow to review glucose levels); and will have more definite responses as time moves forward and I become a bit more educated. Signature~Donna http://www.thesewingdictionary.com > Nick Cramer <n_cramerSPAM@pacbell.net> wrote in > > Let us know your weight, diet, > > exercise, glucometer readings and timing relative to meals. You'll get [quoted text clipped - 5 lines] > more definite responses as time moves forward and I become a bit more > educated. Good girl. Overweight is not an 'of course'. There are many skinny people with diabetes. I'm one. You want to find out when different amounts of different foods cause your BG to peak. So testing at one hour and maybe three hours or more, might be in order. You didn't mention exercise! Take care. SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ Nick Cramer <n_cramerSPAM@pacbell.net> wrote in news:20080710074424.745 $uq@newsreader.com: > Good girl. Overweight is not an 'of course'. There are many skinny people > with diabetes. I'm one. You want to find out when different amounts of > different foods cause your BG to peak. So testing at one hour and maybe > three hours or more, might be in order. You didn't mention exercise! You're right! It's not an of course. There is indeed a thin runner in our education group. I am swimming/walking every other day. I was a competitive swimmer most of my life until mid-20s; it's what I naturally go back to. Right now, I'm at 35 minutes each session. I also am working on spending less time sitting down regardless of what I'm doing to get a better level of activity in general. Signature~Donna http://www.thesewingdictionary.com > Nick Cramer <n_cramerSPAM@pacbell.net> wrote in news:20080710074424.745 > $uq@newsreader.com: [quoted text clipped - 13 lines] > sitting down regardless of what I'm doing to get a better level of > activity in general. Swimming is excellent. It's low impact and works all your muscle groups. Building muscle tissue will help you burn more carbs, too. Keep up the good work, Donna! Take care. SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ Hiya and welcome! MY only advice right now is learn all you can then test and varify that it works for YOU.as we are all different. For me control of my gluccose is more about diet then anything else for others it might be meds and exercise etc...so learn your body and what it needs and life will be grand. KROM > Just dropping down from lurkdom to say hello. Newly diagnosed and going to > my diabetic education classes (group) which started today. I'm learning > and > learning and learning. Hope to be able to offer some insight to others > some > day! > Just dropping down from lurkdom to say hello. Newly diagnosed and going to > my diabetic education classes (group) which started today. I'm learning and [quoted text clipped - 3 lines] > -- > ~Donnahttp://www.thesewingdictionary.com Hi Donna! Ask a million questions here, if you need to! It's the only way to learn. And there are loads of willing people here, dedicated to assisting and supporting - bless their little cotton socks!! :))) >Just dropping down from lurkdom to say hello. Newly diagnosed and going to >my diabetic education classes (group) which started today. I'm learning and >learning and learning. Hope to be able to offer some insight to others some >day! G'day Donna I see you've read Jennifer's wonderful advice. Read it again, that was the most important and useful advice I received from any source after I was diagnosed. This may help too: http://loraldiabetes.blogspot.com/2006/10/d-day.html Cheers, Alan, T2, Australia. -- d&e, metformin 1500mg, ezetrol 10mg Everything in Moderation - Except Laughter. http://loraldiabetes.blogspot.com http://www.flickr.com/photos/alan_s/ http://loraltravel.blogspot.com (On Indian Roads) > Just dropping down from lurkdom to say hello. Newly diagnosed and going to > my diabetic education classes (group) which started today. I'm learning and [quoted text clipped - 3 lines] > -- > ~Donnahttp://www.thesewingdictionary.com Hi Donna! Welcome! Everyone has given good advice, and it sounds like you are on the right track. One thing you'll find out about this group is that we generally recommend a lower carb diet than the dieticians do. Don't be surprised if they tell you to eat 45-60 grams of carb per meal. Most of us have found that we can't tolerate that much carb and get our BGs down. The ADA will tell you that if you can't eat that much carb you should take more medications. This doesn't make sense to many of us. You'll have to determine what is right for you. Keep coming back, share your experiences, and ask anything you'd like. There's no such thing as a stupid question! Best regards, Michelle C., T2 diet & exercise P.S. Donna, there is another Donna on ASD--although she hasn't been posting lately. You might want to add an initial or something along that line, so we can keep you both straight! :-) "Michelle C." <bookbug2005@gmail.com> wrote in news:c3ec66c7-bf8d-4d31- 9dcc-c3b541767043@2g2000hsn.googlegroups.com: > Don't be surprised if they tell you to eat 45-60 grams of carb per > meal. The guidelines I've gotten thus far are 30-45 per meal. There is a runner in our group; he was told to bump it up to 30-60 or 75. I suspect carbs are going to be a problem for me based on my 2-hour glucose levels and the liver dumping thing (I'm still learning about that). Signature~Donna http://www.thesewingdictionary.com >"Michelle C." <bookbug2005@gmail.com> wrote in news:c3ec66c7-bf8d-4d31- >9dcc-c3b541767043@2g2000hsn.googlegroups.com: [quoted text clipped - 7 lines] >I suspect carbs are going to be a problem for me based on my 2-hour glucose >levels and the liver dumping thing (I'm still learning about that). Consider finding your peak rather than the two-hour level, which may not be your peak; see: http://loraldiabetes.blogspot.com/2006/11/when-to-test-one-hour-or-two-hour.html Cheers, Alan, T2, Australia. -- d&e, metformin 1500mg, ezetrol 10mg Everything in Moderation - Except Laughter. http://loraldiabetes.blogspot.com http://www.flickr.com/photos/alan_s/ http://loraltravel.blogspot.com (On Indian Roads) > "Michelle C." <bookbug2005@gmail.com> wrote in news:c3ec66c7-bf8d-4d31- > 9dcc-c3b541767043@2g2000hsn.googlegroups.com: [quoted text clipped - 8 lines] > glucose > levels and the liver dumping thing (I'm still learning about that). Men can sometimes eat more carbs than women. Sometimes a lot more. My dad and brother can eat pretty much anything. It's not fair. >"Michelle C." <bookbug2005@gmail.com> wrote in news:c3ec66c7-bf8d-4d31- >9dcc-c3b541767043@2g2000hsn.googlegroups.com: [quoted text clipped - 4 lines] >The guidelines I've gotten thus far are 30-45 per meal. There is a runner >in our group; he was told to bump it up to 30-60 or 75. Eeek! Every meal?! I can manage that in the evening, maybe, but no WAY at breakfast time, when your diurnal hormone patterns increase insulin resistance markedly. Have you met this advice? - literally a lifesaver for me. http://www.alt-support-diabetes.org/Newly%20Diagnosed.htm This is why: http://www.phlaunt.com/diabetes/ Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.4% BMI 25 > Eeek! Every meal?! I can manage that in the evening, maybe, but no WAY > at breakfast time, when your diurnal hormone patterns increase insulin > resistance markedly. It probably will be too high for me in the mornings too. Mornings are not my best time. I'm still learning, so your "eeek" was important for me to see. It makes me see there is a red flag that I need to pay attention to. Of course, what works for me might not work for you and vice versa. Taking down the carb level is very difficult for me, but I'm doing it. This is not a diet. This is life. Signature~Donna http://www.thesewingdictionary.com >> Eeek! Every meal?! I can manage that in the evening, maybe, but no WAY >> at breakfast time, when your diurnal hormone patterns increase insulin [quoted text clipped - 8 lines] > This > is not a diet. This is life. Hi Donna, Yes, lowering the carb level is difficult at first. First of all, it goes against everything we've been taught for the last 20-30 years, and 2nd of all, because of being taught to eat a high carb, low fat diet, we've all learned to build our meals around carbs. But there are some good substitutes. You might want to peek in on alt.food.diabetes. Also here is a link to a good low-carb cookbook: http://lowcarbcookworx.com/ Here is a very tasty low carb pizza recipe to get you started: 5oz cream cheese (we use fat free) 4 large eggs 1/3 C milk (we use fat free) 1 T grated Parmesan 1T finely chopped chives 1/2 t crushed garlic 1/2 t dried oregano 3 1/2 oz grated Asiago cheese (or Parmesan or FF cheddar) 8oz grated mozzarella 4fl oz tomato paste (we use spaghetti sauce) 5oz sliced mushrooms, sautéed and/or 1 C black olives (or whatever you'd like) 2 pork sausages, crumbled and cooked (we make our own-see below) Preheat oven to 350F Butter a 13x9" shallow baking dish (Spray dish very important or "crust" will stick.) Blend cream cheese and eggs in a blender till smooth. Add milk 1T Parmesan, garlic, chives and oregano; blend till smooth. Scatter Asiago and half the mozzarella in the baking dish. Pour egg mix over, bake for 30 mins. Spread with pizza toppings, top with mozzarella. Broil until top is brown and bubbly. Low-fat "sausage" 1 lb. Lean ground turkey ½ C chopped onion 2 cloves garlic minced 1 t. fennel seed. Brown first three items together, then mix in fennel seed. SignatureBest regards, Michelle C., T2 diet & exercise BMI 21.5 "Michelle C" <bookbug_35@yahoo.com> wrote in news:g58bk3$s45$1 @registered.motzarella.org: > Brown first three items together, then mix in fennel seed. Sounds wonderful. I got some low carb/high fiber tortillas to use as wraps too. I filled one with chopped tomatoes (shopped at the local farmer stand this morning) and some sliced turkey. The tomatoes were flavorful enough that I didn't bother with salt, pepper, or mayo, which is what I would have used "before." I know I can have those things, but I want to learn to like food as it is for a while. I've been very unkind to my tastebuds up till this point in life and know there are tons of flavors out there that I haven't given a chance to shine yet. Signature~Donna http://www.thesewingdictionary.com : "Michelle C" <bookbug_35@yahoo.com> wrote in news:g58bk3$s45$1 : @registered.motzarella.org: : > Brown first three items together, then mix in fennel seed. : Sounds wonderful. I got some low carb/high fiber tortillas to use as wraps : too. I filled one with chopped tomatoes (shopped at the local farmer stand [quoted text clipped - 4 lines] : this point in life and know there are tons of flavors out there that I : haven't given a chance to shine yet. Salt MAY be a problem if you are sersative to it. I find I can eat soem salt without any rise in Blood pressure, so I use it. In general, I don'tt cook with it, but will add it to eggs or some foods and will eat the occasional pickle:-) If you are using a home makde turkey you might well be easily able to add salt, but if it is a deli variety, it wil be plently salted! If you are watching your fat, you cand use a low fat (not no fat) mayo, as it is made with oil, not a sat fat and tstes reasonably good. Absoluely no reason I can think of to not use black pepper(beter if freshly ground) or any herb or spice you like to enhance or vary flavors. Wendy > Absoluely no reason I can think of to not use black pepper(beter if > freshly ground) or any herb or spice you like to enhance or vary flavors. Garlic -- no carbs in the quantities one uses to flavor food! Turmeric -- actually good for you! Curry powder -- yum, and has turmeric in it! Peppers -- ha-cha-cha! Cinnamon -- some say it lowers BG! Vinegar -- also said to lower BG! Cilantro, parsley, thyme, sage, marjoram, oregano, dill, rosemary -- total freebies! and so on PP, T2 >> Absoluely no reason I can think of to not use black pepper(beter if >> freshly ground) or any herb or spice you like to enhance or vary flavors. [quoted text clipped - 7 lines] >Cilantro, parsley, thyme, sage, marjoram, oregano, dill, rosemary -- >total freebies! Well done PP Great food choices. Some newly diagnosed T2s are afraid that in giving up some of their favourite foods the diet will become dull. Far from it. It just becomes exciting in different ways. Look at all those beautiful green herbs. They are especially beneficial if you get them fresh. They are wonderful sources of zeaxanthin the orange stuff that helps ensure fine detail vision into old age. Since T2 diabetes acts to accelerate the aging process this is very important. Also of course it is pretty obvious that you have a good understanding of the little tricks like vinegar which lowers the bg push after meals containing carbohydrate. Put simply it appears to lower the glycemic index. Keeping tight control is probably the most important thing you can do to avoid all the nasties quaintly called complications. You knew that but some lurkers might not yet. Congratulations. >and so on > >PP, T2 Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > >> Absoluely no reason I can think of to not use black pepper(beter if > >> freshly ground) or any herb or spice you like to enhance or vary flavors. [quoted text clipped - 28 lines] > > Congratulations. Thanks, Quentin. When I first started low-carbing to treat my type 2 DM, the two ingredients that I was most concerned about still being able to eat were garlic and tofu. ;-) OK, I'm considered weird by some USians. Sour hot soup is one of my favorite winter suppers, and it hardly budges my BG. PP, T2 >Thanks, Quentin. When I first started low-carbing to treat my type 2 >DM, the two ingredients that I was most concerned about still being able >to eat were garlic and tofu. ;-) OK, I'm considered weird by some >USians. Both of those would fit in well with a restricted carb diet. My GP put me on oral meds so I have been able to include some carbs. My Moroccan tangine (Quentin's stew according to Americans) includes many different vegetables eg celery or celeriac, NZ yams (occa) carrot, parsnip, garlic, almonds, tomato, Florence fennel bulbs. >Sour hot soup is one of my favorite winter suppers, and it hardly budges >my BG. Soups are great especially when you make them yourself so you can avoid them being loaded with corn starch. I used to have bg problems with leek and potato soup. Presumably it was the potato starch that caused the problems. >PP, T2 Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin : Also of course it is pretty obvious that you have a good understanding : of the little tricks like vinegar which lowers the bg push after meals : containing carbohydrate. Put simply it appears to lower the glycemic : index. Keeping tight control is probably the most important thing : you can do to avoid all the nasties quaintly called complications. You : knew that but some lurkers might not yet. : Congratulations. That may be part o the explanation of my breakfast with the acidy yogurt. changes the glycemic index of the small quantities of fruit I use, spreading the effect over a long period, giving no spike. Wendy >That may be part o the explanation of my breakfast with the acidy yogurt. >changes the glycemic index of the small quantities of fruit I use, >spreading the effect over a long period, giving no spike. > >Wendy It most likely is. While vinegar has received quite a bit of promotion in this regard, it seems reasonable that lactic acid in yoghurt and some pickled vegetables would have a similar effect. So IMHO is the citric acid in lemon juice. When combined with zest there would be other benefits. SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>That may be part o the explanation of my breakfast with the acidy yogurt. >>changes the glycemic index of the small quantities of fruit I use, >>spreading the effect over a long period, giving no spike. >> >>Wendy > It most likely is. While vinegar has received quite a bit of > promotion in this regard, it seems reasonable that lactic acid in > yoghurt and some pickled vegetables would have a similar effect. > So IMHO is the citric acid in lemon juice. When combined with zest > there would be other benefits. Not necessarily. Acetic acid is a very simple form of fatty acid, and its acetyl component plays a part in fat metabolism. I've forgotten the details. <google google> Can't find the details, but possibly someone who does. From 27 May 2005 in asd: "There was a recent report of acetic acid being as affective as metformin when taken before meals. Some thought it was the acidity that was responsible for the effect but personally I doubt it. To me it seems more likely that it is the whole acetic acid molecule that alters the course of events in the liver. As you are well aware acetic acid is the shortest of the short chain fatty acids produced by fermentation of fibre in the gut." from a poster called Quentin Grady :-) 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/] > > [ . . . ] > Not necessarily. Acetic acid is a very simple form of fatty acid, and > its acetyl component plays a part in fat metabolism. I've forgotten > the details. > [ . . . ] Some 15 or 20 years ago, my friend, RonL, who was a heavy cannabis smoker, was told that he would be having a drug test in a week. For one week, he drank a cup of apple cider vinegar a day. He passed the test, but I don't know how he was able to get that much vinegar down. SignatureNick. Support severely wounded and disabled Veterans and their families! I've known US vets who served as far back as the Spanish American War. They are all my heroes! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ~Semper Fi~ >> > [ . . . ] >> Not necessarily. Acetic acid is a very simple form of fatty acid, and [quoted text clipped - 6 lines] > drank a cup of apple cider vinegar a day. He passed the test, but I don't > know how he was able to get that much vinegar down. Maybe having his mouth and throat numbed by the smoke helped. >> > [ . . . ] >> Not necessarily. Acetic acid is a very simple form of fatty acid, and [quoted text clipped - 6 lines] > drank a cup of apple cider vinegar a day. He passed the test, but I don't > know how he was able to get that much vinegar down. A fellow I used to know was likewise a daily smoker. He got busted for a DUI and they found pot in his car, so he then had to go for a drug test once a month for a year or so. Anyhow, he never quit smoking. But he found an item at the health food store - I can't remember the name, but it was a bottled drink, about 20 ounces, and I think he said it cost like $20 bucks, but you drank it the night before, and you passed the test every time. He consistently passed the test for many months, but then they showed up at his house for a random, and the walls came crashing down!!! LOL Willy >> > [ . . . ] >> Not necessarily. Acetic acid is a very simple form of fatty acid, and [quoted text clipped - 6 lines] >drank a cup of apple cider vinegar a day. He passed the test, but I don't >know how he was able to get that much vinegar down. A lot of people swear by drinking diluted cider vinegar. Quite why it must be cider vinegar since it is diluted escapes me. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>> > [ . . . ] >>> Not necessarily. Acetic acid is a very simple form of fatty acid, and [quoted text clipped - 9 lines] >A lot of people swear by drinking diluted cider vinegar. Quite why it >must be cider vinegar since it is diluted escapes me. I've read about this -- and even tried it for a day or two. But not that much! Maybe a tablespoon in a huge glass of water. It's not that bad -- but I didn't keep it up long enough to know if there were actually any benefits. I like a bit of lemon in my water, too, though, so it wasn't much of a stretch. BlueBrooke wrote in message ... >>>> > [ . . . ] >>>> Not necessarily. Acetic acid is a very simple form of fatty acid, and [quoted text clipped - 15 lines] >actually any benefits. I like a bit of lemon in my water, too, >though, so it wasn't much of a stretch. I do, 2 TBS or so but I sweeten the water with a packet of aspartame, and use ice in the summer. I like it. I bought some unfiltered at the health food store, but I can't say there's a difference from the supermarket, except the price. Cheri >I do, 2 TBS or so but I sweeten the water with a packet of aspartame, >and use ice in the summer. I like it. I bought some unfiltered at the >health food store, but I can't say there's a difference from the >supermarket, except the price. > >Cheri Hi. Cheri, Apart from providing a low sugar drink what benefits if any have you found? Does it improve digestion? Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>A lot of people swear by drinking diluted cider vinegar. Quite why it >>must be cider vinegar since it is diluted escapes me. [quoted text clipped - 4 lines] >actually any benefits. I like a bit of lemon in my water, too, >though, so it wasn't much of a stretch. Thanks Blue, It's something I've not tried. It used to be touted regularly on the talk back shows. You know the sort of shows where some celebrity is paid to endorse some pretty harmless treatment. Since many things get better of their own accord naturally there are going to be people famous or not who take the supplements and get better. Such is human nature that they now swear by it. IMHO they feel compelled to swear by it especially if the treatment appears foolish. Not too difficult to understand. It doesn't matter if it is bee pollen, deer velvet, magnets in you mattress. They all seem somewhat foolish and someone famous will swear by its benefits. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>>> [ . . . ] >>> Not necessarily. Acetic acid is a very simple form of fatty acid, and [quoted text clipped - 10 lines] > > Best wishes, xposted to news:alt.food.diabetic Hi Quentin Cider vinegar is just another way of preserving apples. Here's an offering from this month's edition of Eating Well magazine in an article called 'Renewing America's Food Traditions: A Search For Forgotten Delicacies'. I suggest cutting the molasses last in the carb lowering quest. It has lots of flavour and some nutritional value. A drop or two of maple extract will add another layer of flavour. --- Haymaker's Ginger Switchel Before the days of Gatorade, folks across the Northeast made switchel, a light, refreshing punch, during haying season to quench the farmhands' fierce summer thirst. The original recipe calls for ground ginger (brought to the Colonies via the spice trade), but fresh ginger delivers a bigger punch of flavor and is known to help aid digestion. 9 cups water, divided 1/4 cup minced fresh ginger 1/4 cup honey or pure maple syrup 1/4 cup molasses 1/4 cup lemon juice 1/4 cup cider vinegar 1. Combine 3 cups water with ginger in a small saucepan. Bring to a boil over medium heat. Boil for 2 minutes. Remove from heat, cover and let infuse 15 minutes. 2. Strain the ginger-infused water into a pitcher, pressing on the ginger solids to extract all the liquid. Add honey and molasses, stir until dissolved. Stir in lemon juice, vinegar and the remaining 6 cups water. Chill until very cold, at least 2 hours or overnight. 3. Stir the punch and serve in tall glasses over ice cubes. Garnish generously with berries, mint sprigs or lemon slices, if desired. Yield: 8 servings --- Per serving (as shown, without garnish) 73 Cal, 0 protein, fiber, fat, cholesterol, 20g carbohydrate, 195mg potassium. 18% RDA vit C Thanks Percy, I've taken the liberty of replying only to ASD as I don't read replies to other user groups. Thank you for the delightful recipe. Yes, I'd want to cut the molasses too. Molasses though wasn't used only for its sugar content. It was a good source of iron, magnesium and some other minerals. Guess there are other ways of providing these. Haymaking must have been one of the ultimate ways of avoiding a sedentary life style. My understanding of it passed on from my step father was that it was hot heavy work. Some people died of heart attacks apparently. Best wishes, Quentin. >Hi Quentin > [quoted text clipped - 44 lines] >73 Cal, 0 protein, fiber, fat, cholesterol, 20g carbohydrate, 195mg >potassium. 18% RDA vit C SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>>That may be part o the explanation of my breakfast with the acidy yogurt. >>>changes the glycemic index of the small quantities of fruit I use, [quoted text clipped - 11 lines] >its acetyl component plays a part in fat metabolism. I've forgotten >the details. G'day G'day Chris, I'd agree that it isn't necessarily so. However I do note lemon juice and lactic acid playing an important part in many traditional diets. That suggests to me that they are successful in some way. OK, in the case of lactic acid it acts as a preservative. ><google google> > [quoted text clipped - 10 lines] > >from a poster called Quentin Grady :-) Yes, acetic acid affects cholesterol production. Good point. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >Absoluely no reason I can think of to not use black pepper(beter if >freshly ground) or any herb or spice you like to enhance or vary flavors. > >Wendy It may be particularly beneficial if you have turmeric to control spill over if your daily dose of evening primrose oil is too large. Put simply those who take large doses of evening primrose oil for peripheral neuropathy will likely find it beneficial to take turmeric in curry with freshly ground black pepper. The chemistry is interesting but only to those who have a chemistry background so I'll omit it for the moment. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > "Michelle C" <bookbug_35@yahoo.com> wrote in news:g58bk3$s45$1 > @registered.motzarella.org: [quoted text clipped - 10 lines] > this point in life and know there are tons of flavors out there that I > haven't given a chance to shine yet. Yum....Your wrap sounds very tasty! I use an abundance of low carb tortillas. Found that anything I could put on bread for a sandwich, I could put in a tortilla--including egg salad and tuna salad. Everything works. My favorite tortilla meal is chicken fajitas--chicken grilled with Mexican seasoning and sauteed onions & peppers, served with homemade guacamole and salsa. You're exactly right about flavors you've been missing. Now, I find myself reveling in various veggie dishes that before I wouldn't have even thought to prepare. So while it's true, I may have lost out on eating a few things, I've gained so much more. SignatureBest regards, Michelle C., T2 diet & exercise BMI 21.5 >Taking down the carb level is very difficult for me, but I'm doing it. This >is not a diet. This is life. Yeah. Took me about 4 months not to miss 'em - nowadays I'm eating a healthier, tastier, range of food than I ever had before - and I have found substitutions for just about every carb that was important to me. This is one of my current favourite breakfast recipes: http://www.lowcarb.ca/recipes/breakfast115.html This one's pretty good too: http://vikkiskitchn.spaces.live.com/blog/cns!C34F22B307DAF53B!504.entry And neither of them blow my personal pre-11am carb limit, which is about 6g. Of course, the other motivator is testing at 1 hour after breakfast and seeing a 140+ reading, knowing that you're potentially damaging eyes or kidneys... Like you say, it's life. Actually, I'm finding it a pretty good life... now I'm used to the idea! Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.4% BMI 25 : >Taking down the carb level is very difficult for me, but I'm doing it. This : >is not a diet. This is life. : Yeah. Took me about 4 months not to miss 'em - nowadays I'm eating a : healthier, tastier, range of food than I ever had before - and I have : found substitutions for just about every carb that was important to : me. : This is one of my current favourite breakfast recipes: : http://www.lowcarb.ca/recipes/breakfast115.html : This one's pretty good too: : http://vikkiskitchn.spaces.live.com/blog/cns!C34F22B307DAF53B!504.entry : And neither of them blow my personal pre-11am carb limit, which is : about 6g. : Of course, the other motivator is testing at 1 hour after breakfast : and seeing a 140+ reading, knowing that you're potentially damaging : eyes or kidneys... : Like you say, it's life. Actually, I'm finding it a pretty good : life... now I'm used to the idea! : Nicky. Well, this morning, as I am stll fussing about the no Amaryl, so I tesst a great deal, I was worried as my fbg was high, for me, at 107 with no amaryl last night. I ae my regular breakfast, this morning a big dollop of cottage cheese, 2 1/2 strawberries, half a large handful of blueberries and 1/4 large peach topped with a large dollop of this great Greek yogurt(7 carbs per cup) I had less than 1/2 cup). Fake juice and black coffee. at about 1 1/2 hours I tested and was at 106, statistically irrelevanly lower than my fbg. That breakfast really works for me with or without amaryl:-) Wendy > Fake juice What is fake juice? Signature~Donna http://www.thesewingdictionary.com : > Fake juice : What is fake juice? I get a Crystal light product called "Sunrise" Clasic Orange flavor. It comes in little tubs packed either 3 or 5 to a tube and ech tub makes 2 qts of fake orange juice. After 20 years of no OJ, I found this and it si much better to wash down my moring pills with than just water. I don't feel so deprived. This is in the US. I don't know if it is sold in other countries. Do try th ereat of the breakfst I described. It is delicious adnd may well work for you as well as it works for me. Wendy >>Taking down the carb level is very difficult for me, but I'm doing it. This >>is not a diet. This is life. [quoted text clipped - 19 lines] >Like you say, it's life. Actually, I'm finding it a pretty good >life... now I'm used to the idea! Agreed, I always used to eat a fairly varied diet but based around those starchy carbs we were taught to love. Now if anything I eat an even more varied diet. Some suggestions - test to see your own responses - substitute quinoa for rice try bolognese or similar sauce over runner beans, or courgettes, or bean sprouts once you learn to think out of the box you've probably been trained to think in, the alternatives are many > Some suggestions - test to see your own responses - substitute quinoa > for rice I also am thinking bean sprouts instead of pasta or a spaghetti squash, both of which I love. Lightly sauteed in a minor amount of EVOO, I can enjoy that to the max. They're both on my grocery list! Signature~Donna http://www.thesewingdictionary.com > > Some suggestions - test to see your own responses - substitute quinoa > > for rice > > I also am thinking bean sprouts instead of pasta or a spaghetti squash, > both of which I love. Lightly sauteed in a minor amount of EVOO, I can > enjoy that to the max. They're both on my grocery list! When I started treating my DM with low-carbing I went around proclaiming that green beans are the new noodles. Especially french-cut ones. PP, T2 : > > Some suggestions - test to see your own responses - substitute quinoa : > > for rice : > : > I also am thinking bean sprouts instead of pasta or a spaghetti squash, : > both of which I love. Lightly sauteed in a minor amount of EVOO, I can : > enjoy that to the max. They're both on my grocery list! : When I started treating my DM with low-carbing I went around proclaiming : that green beans are the new noodles. Especially french-cut ones. : PP, T2 I like hem long and whole s they give some substance tottthe dish. Remember my whole stringbeans, italian sausage and pasta sauce dish that is so goo I have served it to company! I get a beef sausage(kosher butcher) , poke it and microwave it for 1-2 mins to get some of the fat out, then slice and brown them ightly, add to steamed or microwaved stringbeans cover a\with past sauce of your choice adn microwave for a minuite or tow to heat evenly and blend flavors. Very yummy!. any stray mushrooms woudl not be amiss in that either. No cheese, of course, for me. Wendy >When I started treating my DM with low-carbing I went around proclaiming >that green beans are the new noodles. Especially french-cut ones. > >PP, T2 I love it. Green beans are a favourite. Came across a recipe once that flavoured them with fenugreek and garlic. Not inclined to bother these days with such recipes. Lemon pepper and olive oil works with most green vegetables. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>When I started treating my DM with low-carbing I went around proclaiming >>that green beans are the new noodles. Especially french-cut ones. [quoted text clipped - 5 lines] >these days with such recipes. Lemon pepper and olive oil works with >most green vegetables. I like them just the way they are. Especially with bacon or gammon rasher and big huge mushrooms. Or lamb chops. Oh damn, am I drooling again? I will be overspending in the veggie shop tomorrow for sure. >> Some suggestions - test to see your own responses - substitute quinoa >> for rice > >I also am thinking bean sprouts instead of pasta or a spaghetti squash, >both of which I love. Lightly sauteed in a minor amount of EVOO, I can >enjoy that to the max. They're both on my grocery list! You may need to modify the sauce if you use bean sprouts, they clash a bit with my standard mix which works OK over runner beans (they're in flower but I WANT TO EAT THEM NOW DAMMIT!!! I don't like importing things when I can almost see them down the road, but needs must . . .) Spaghetti squash would be good. > >> Some suggestions - test to see your own responses - substitute quinoa > >> for rice [quoted text clipped - 9 lines] > > Spaghetti squash would be good. Ooooh.. thanks for reminding me about spaghetti squash. I can't wait for it to appear at the farmers' market. Last fall I started making tuna casserole with spaghetti squash, and it was damn fine eating. PP, T2 >> >> Some suggestions - test to see your own responses - substitute quinoa >> >> for rice [quoted text clipped - 15 lines] > > PP, T2 Gosh, I LOVE spaghetti squash. It should start showing up any day now in our local markets. Willy >Ooooh.. thanks for reminding me about spaghetti squash. I can't wait >for it to appear at the farmers' market. Last fall I started making >tuna casserole with spaghetti squash, and it was damn fine eating. Mine are flowering like mad. I'm planning on trying the flower, like you'd eat zucchini flowers, as soon as they've set a couple of fruits. Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.4% BMI 25 >>Ooooh.. thanks for reminding me about spaghetti squash. I can't wait >>for it to appear at the farmers' market. Last fall I started making >>tuna casserole with spaghetti squash, and it was damn fine eating. > >Mine are flowering like mad. I'm planning on trying the flower, like >you'd eat zucchini flowers, as soon as they've set a couple of fruits. When do you pick the zucchini flowers? How do you prepare them? I would never have thought of eating them. Signatureroses are #FF0000 violets are #0000FF all my base are belong to you >When do you pick the zucchini flowers? How do you prepare them? I >would never have thought of eating them. When they're looking good... here's a couple of recipes: http://www.bbc.co.uk/food/recipes/database/deepfriedcourgettefl_70232.shtml http://uktv.co.uk/food/recipe/aid/517011 I guess carbalose would work as the flour substitute here. Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.4% BMI 25 >>When do you pick the zucchini flowers? How do you prepare them? I >>would never have thought of eating them. [quoted text clipped - 4 lines] > >I guess carbalose would work as the flour substitute here. Interesting. Not sure I would choose the flowers over the zucchini itself, though. SignatureLarry, T2, Saskatchewan, Canada. DX 24 Aug 07. D&E Metformin 2000mg, Ramipril, Simvastatin Dx A1c 8.1 : Latest 5.1 (3 Jun 08) - 3rd successive 5.1 >When do you pick the zucchini flowers? How do you prepare them? I >would never have thought of eating them. Talk to traditional Italian family chefs. They are a specialty with them. IMHO the bright yellow colour is likely to be a good source of the pigments needed for maintaining good fine vision. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>Ooooh.. thanks for reminding me about spaghetti squash. I can't wait >>for it to appear at the farmers' market. Last fall I started making [quoted text clipped - 4 lines] > >Nicky. Only the female flowers will set fruit. You may find that you can use some male flowers if you leave enough for pollination. Clever breeders select for a suitable ratio of male to female flowers but the older varieties had more male flowers than necessary. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >>Mine are flowering like mad. I'm planning on trying the flower, like >>you'd eat zucchini flowers, as soon as they've set a couple of fruits. >Only the female flowers will set fruit. Doh! Of course : ) Hmmm... I have plenty of cream cheese in the fridge... (wanders off to sex flowers....) Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.4% BMI 25 >>>Mine are flowering like mad. I'm planning on trying the flower, like >>>you'd eat zucchini flowers, as soon as they've set a couple of fruits. [quoted text clipped - 5 lines] > >Nicky. It's very easy. The base of the male flower is much narrower. Much easier than day old chickens. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >> Eeek! Every meal?! I can manage that in the evening, maybe, but no >> WAY at breakfast time, when your diurnal hormone patterns increase [quoted text clipped - 8 lines] > Taking down the carb level is very difficult for me, but I'm doing > it. This is not a diet. This is life. Of course we are all different (plus we have differing exercise regimens, degree of insulin resistance and meds etc) but bottom line is that it is carbs that raise bg's and there is often not a big difference in carb amount tolerances between one type 2 and another. > but bottom line is that it is > carbs that raise bg's and there is often not a big difference in carb > amount tolerances between one type 2 and another. Like I said, I think it's going to be an issue for me (high carbs). I had the low carb cereal and milk again this morning (2 carb choices) and a protein and my 2-hour post was way high. I'm going to try something different for a while. Obviously, the past two days at least, having the low carb cereal with milk in the morning is not my best choice. Signature~Donna http://www.thesewingdictionary.com >> but bottom line is that it is >> carbs that raise bg's and there is often not a big difference in carb [quoted text clipped - 5 lines] > different for a while. Obviously, the past two days at least, having the > low carb cereal with milk in the morning is not my best choice. Most cereals are not low carb enough, and milk contains enough carbs to cause problems for some diabetics. > > but bottom line is that it is > > carbs that raise bg's and there is often not a big difference in carb [quoted text clipped - 5 lines] > different for a while. Obviously, the past two days at least, having the > low carb cereal with milk in the morning is not my best choice. I encourage you to read the following and follow it: http://www.alt-support-diabetes.org/NewlyDiagnosed.htm It's the best recommendation I've found. PP, T2 > I encourage you to read the following and follow it: > > http://www.alt-support-diabetes.org/NewlyDiagnosed.htm > > It's the best recommendation I've found. I've read it, a couple of times. I'm sure I'll read it again. Signature~Donna http://www.thesewingdictionary.com : Like I said, I think it's going to be an issue for me (high carbs). I had : the low carb cereal and milk again this morning (2 carb choices) and a : protein and my 2-hour post was way high. I'm going to try something : different for a while. Obviously, the past two days at least, having the : low carb cereal with milk in the morning is not my best choice. 2 carb choices is 30 grams of carb, which is much more than many of us can tolerate. I have given up cereal alltogether and find that using yogurt with the cottage cheese adn fruit seems to work beter than a plain milk product. Maay of us think that the yogurt , which is often listed as havign the carbs of the milk it is made from, actually has fewer carbs than the milk (or the label says) because the bateria the change th emilk into yogurt eat the sugars and leaave acid instead. Wendy >: Like I said, I think it's going to be an issue for me (high carbs). I had >: the low carb cereal and milk again this morning (2 carb choices) and a [quoted text clipped - 11 lines] > >Wendy Any food input is measured . Carbs or calories per ounce. The total input is the number of ounces times the carbs or calories per ounce. The timing is another issue and seems related to the person. ----== Posted via Pronews.Com - Unlimited-Unrestricted-Secure Usenet News==---- http://www.pronews.com The #1 Newsgroup Service in the World! >100,000 Newsgroups ---= - Total Privacy via Encryption =--- >2 carb choices is 30 grams of carb, which is much more than many of us can >tolerate. I have given up cereal alltogether and find that using yogurt [quoted text clipped - 5 lines] > >Wendy Berries are often the best choice for fruit. They taste deceptively sweet but their carbohydrate content is actually low. They are typically 7% carbs which is lower than stone fruit eg plums, peaches, apricots, Stone fruit would be my second choice followed by pip fruit eg pears and apples followed by citrus fruit eg oranges etc. If they are about where you live and in season how about strawberries. I defy anyone to get excessive bg eating strawberries. Unless one is silly enough to add icing sugar it isn't going to happen. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > If they are about where you live and in season how about strawberries. Right now, this is something I have every day and am picking up some more tonight. Even the ones in the grocery store are good right now. When they were picking locally, I would go to the farm and get them there. Oh my gosh - those were super. I found a cream cheese fruit dip that serves as a fat or a carb and I have a smidgen of that with the berries or I eat the berries alone. I'm not a blueberry fan, but do like pretty much any other berry. Now to learn to like oranges. Signature~Donna http://www.thesewingdictionary.com > I'm not a blueberry fan, but do like pretty much any other berry. Now to > learn to like oranges. Donna, oranges are *loaded* with sugar. I wouldn't eat one unless I were trying to get out of a hypo. PP, T2 >> I'm not a blueberry fan, but do like pretty much any other berry. Now to >> learn to like oranges. > >Donna, oranges are *loaded* with sugar. I wouldn't eat one unless I >were trying to get out of a hypo. Yes you may find they don't like you. : On Mon, 14 Jul 2008 17:39:32 -0400, Peppermind Patootie : > [quoted text clipped - 3 lines] : >Donna, oranges are *loaded* with sugar. I wouldn't eat one unless I : >were trying to get out of a hypo. : Yes you may find they don't like you. I can eat one of the little clemintine orages and will add half a one to my morning cottage cheese breakfast as one of my fruits. I also will eat half a temple orange, my favorite, even if it is not the kindest fruit of all:-) If I have it a dinner as a dessert it works pretty well. Test,test,test, is what you will haveto do to find out what you can handle. Wendy >: On Mon, 14 Jul 2008 17:39:32 -0400, Peppermind Patootie >: > [quoted text clipped - 12 lines] >Test,test,test, is what you will haveto do to find out what you can >handle. Yes, I'm limited to the juice of a lime or half a lemon in my cooking. :( There was only one thing I loved more than orange juice and that was mandarin juice <sigh> maybe I could get away with one section >Yes, I'm limited to the juice of a lime or half a lemon in my cooking. >:( [quoted text clipped - 5 lines] > >maybe I could get away with one section Hmm. I've noticed some olive oils containing orange extracts. Some use more intensely flavoured citrus. If the sugar was fermented one could enjoy the citrus flavour. Perhaps you could explore preserved lemons. I understand one uses the preserved skins and not the flesh. One of my absolute favorites is orange blossom water. This goes with other ingredients for making salad dressing. Another is kumquats preserved in vinegar IIRC. They have cloves, cinnamon sticks and other spices. If one serves those with a high quality ice cream which has a low GI then one can delight special guests and enjoy some yourself without running a great risk. What I'm saying is that there are IMHO ways to enjoy the benefits of citrus without putting yourself at risk. Hope this fires your fertile imagination into exploring the situation. It is a while since I've seen my favourite chef. Does anyone know what has happened to him. Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin : Yes, I'm limited to the juice of a lime or half a lemon in my cooking. : :( : There was only one thing I loved more than orange juice and that was : mandarin juice : <sigh> : maybe I could get away with one section I know I have mentioned these drinks before, on a different thread, but here goes again. I also don't know if they are available in the UK. there are the Crystal Light dry soft drink mixes. They have a line called "Sunrise" which are o carb imitations fo breakfast juices. I use the "Classic Orange" flavor, which is, for a total fake, rematkably good. they also have one called tangerine-strawberry, which I hve bought my mistake and is alos not bad, but is not "orange". these come in tubes containing little tubs of dry mix which you mix with 2 US quarts(64 oz) of cold water. You might find this a pretty good subsstitute fo rth emissed citrus. Wendy >I know I have mentioned these drinks before, on a different thread, but >here goes again. I also don't know if they are available in the UK. >there are the Crystal Light dry soft drink mixes. In the UK, we have easy access to dilutable sugar-free cordials. I missed them enormously in the US; you really don't seem to have anything equivalent. I brought home a little stash of the Crystal Light mixes, but I threw them out unopened as they expired; orange and mango squash was so much nicer. Nicky. T2 dx 05/04 + underactive thyroid D&E, 100ug thyroxine Last A1c 5.4% BMI 25 > >I know I have mentioned these drinks before, on a different thread, but > >here goes again. I also don't know if they are available in the UK. [quoted text clipped - 5 lines] > Light mixes, but I threw them out unopened as they expired; orange and > mango squash was so much nicer. The whole notion of a cordial, sugar-free or otherwise, is an exotic, alien thing here. Syrups of that sort are generally marketed as coffee-pollutants. Crystal Light is more the norm; there are other similar brands, but CL is marketed as having fewer artificial ingredients than KoolAid and other similar powdered drinks. Signature"[xxx] has very definite opinions, and does not suffer fools lightly. This, apparently, upsets the fools." ---BB cuts to the pith of a flame-fest : > >I know I have mentioned these drinks before, on a different thread, but : > >here goes again. I also don't know if they are available in the UK. [quoted text clipped - 5 lines] : > Light mixes, but I threw them out unopened as they expired; orange and : > mango squash was so much nicer. : The whole notion of a cordial, sugar-free or otherwise, is an exotic, : alien thing here. Syrups of that sort are generally marketed as : coffee-pollutants. Crystal Light is more the norm; there are other : similar brands, but CL is marketed as having fewer artificial : ingredients than KoolAid and other similar powdered drinks. And they taste much better if you use descrection in picking the flavors. Of the regular(Not the sunrise line) drinks, I like the lemonade as easily as good as any packaged lemonade, if not comparilbe to fresh made from real lemons. Most of the fruity lf~flavors hae too artificial a taste for my taste. that is why I was so surprised with the "Sunrise" classic orange. I believe they use some rind or orange oil in the preparation. Wendy >I can eat one of the little clemintine orages and will add half a one to >my morning cottage cheese breakfast as one of my fruits. I also will eat [quoted text clipped - 4 lines] > >Wendy I find what we call mandarins are an easy way to achieve a form of portion control without having to do any measurements. The thin skinned varieties often have little pith meaning one can eat the skin as well. OK, it does pay to find out of they are free from spray. The Clementines we have here are a deeper red mandarin often with a tight fitting skin. Names are so often dependent on the country where one lives. As always it pays to test as the effects depend partly on you and partly on the varieties grown locally along with their growing conditions. I find it odd that eating oranges is associated with lower A1c results but that is apparently the case in Australia. Oranges are lower GI. Grapefruit are associated with even lower GI values BUT grapefruit contain substances that interact badly with many medications eg statins. People will come out with the names of others. They are not something to be recommended to anyone on other medications. IMHO it is too risky. I say this despite them featuring in a low GI diet that was proved recently to "work". Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin >> If they are about where you live and in season how about strawberries. > >Right now, this is something I have every day and am picking up some more >tonight. Even the ones in the grocery store are good right now. When they >were picking locally, I would go to the farm and get them there. Oh my >gosh - those were super. You may find you like strawberries with lightly roasted almonds or hazelnuts. >I found a cream cheese fruit dip that serves as a fat or a carb and I have >a smidgen of that with the berries or I eat the berries alone. > >I'm not a blueberry fan, but do like pretty much any other berry. Now to >learn to like oranges. Blueberries are supposed to be good for brain function. The other berries are often better for keeping |
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