Text 27307, 91 rader
Skriven 2012-07-18 12:01:30 av Stephen Haffly (1:396/45.27)
  Kommentar till text 27272 av DAVE DRUM (1:261/1381)
Ärende: Ruth Haffly
===================
Hello Dave,

On (17 Jul 12) DAVE DRUM wrote to STEPHEN HAFFLY...

 DD> Oh. OK, I've learned something. I have a friend who has just had to go
 DD> on the spike and he hates it. I get numbers comparable to Ruth with
 DD> just a single 1mg glimepiride (Amaryl) tablet per day. But, I have
 DD> adjusted my food intake and my likes and gotta-haves to accommodate my
 DD> diabetes. Plus getting my weight down into the 270# range has helped a
 DD> bunch -- with the blood sugars and the blood pressure.

I'm glad it works for you. I think the pancreatitis played a large part
in the decision to go directly insulin. As time goes on, we'll see how
things go.

 SH> I fixed the yield on this recipe. It originally said 1 serving. I would
 SH> have to put this in Gourmet and let it calculate the carbs per serving
 SH> before making it to be sure it would be okay for Ruth. While it claims
 SH> to be diabetic, Orange juice is not very diabetic friendly. I'm not
 SH> sure about Grapefruit juice. We would also likely substitute 3 packets
 SH> of Stevia for the sugar. I would go for having walnuts in it but Ruth
 SH> would not.

 DD> Too bad you didn't catch the spelling error in the directions --
 DD> Bv)))= "Tield: 16 pieces, 2 inch x 2 inch"

Oops. I saw the 16 pieces, but not the "Tield."

 DD> I use Sugar Twin (granulated - not the liquid) as it is easy - volume
 DD> for volume to replace sugar. Citrus has sugars - but, my RD tells me
 DD> that the body handles regular fructose differently from sucrose
 DD> (white/brown sugar). So, you might still be OK. I am more leery of
 DD> corn, potatoes, bread and starchy things than a little dab of sucrose
 DD> like the 2 tablespoons listed in the ingredients.

Yes, I understand that. However, the doctor still says that Ruth needs
to account for all carbs, regardless of source. So, if substituting
something for the sugar brings the total level down to where Ruth can
have it, I'd rather do so.

 DD> Other than my not being big on jello-type things the recipe does look
 DD> good.

 DD>       Title: Apple Rice Pudding

This one likewise looks good.

Maybe this one will suit you better than the Jello-type.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Baked Custard
 Categories: Desserts, Diabetic
      Yield: 4 servings

      2 c  Water
      3 lg Eggs;
    3/4 c  Instant dry milk;
  1 1/2 ts Vanilla
    1/4 ts Salt
           Dry sugar sub equal to 1/4
           Cup sugar
           Nutmeg (optional)
           Boiling water

  Heat 2 cups water to 110 degrees to 115 degrees.  Place eggs, dry
  milk, vanilla, salt and dry sugar substitute in a bowl and mix well.
  Stir hot water into egg mixture.  Blend well, and pour a fourth of
  mixture into each of 4 custard cups.  Sprinkle custard lightly with
  nutmeg, if desired, and place the cups in an 8" or 9" cake pan.  Pour
  boiling water arond the cups to a depth of 1 1/2".  Bake at 325
  degrees for about 1 hour, or untill a knife comes out clean from the
  center of custard. Cool at room temperature. Serve warm or chilled,

  Food Exchange per serving: 2/3 MILK EXCHANGE + 1 FAT EXHANGE

  CHO: 8g; PRO: 9g; FAT: 5g; CAL: 101; From the files of Al Rice, North
  PoleAlaska,  Feb 1994

MMMMM


Regards,

Stephen
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