Text 29803, 151 rader
Skriven 2012-09-23 10:41:00 av MIKE ROBERTS (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: against the grain 258
=============================
-=> In a Subspace Msg From Ruth Haffly to Mike Roberts <=-

 RH> Hi Mike,

Hi Ruth
 
 
 MR> Hi Ruth.. Been reading the conference when I can. I was sorry to read
 MR> about the diabetes, but sounds like You are doing well. You and I have

 RH> Overall, quite well. Hit a high of 32 units insulin, now down to 24.
 RH> Lost some weight too by being strict on my carb intake.

Glad to hear things are going well. My sugars went haywire on me so fast
years ago. It took me a while to finally realize it was going to be hard
to control.
 

 RH> I had an A1C of 8.2 when I was diagnosed in June. Just had another
 RH> done last week but don't know the numbers yet. We eat fairly gealthy

 You're a rookie <grin> When I first became real sick from it. I had a
 a1c over 13. I should have figured it may have been that, as I had
 diabetes in the family. I remember being sent to the endocrinologist, I
 was driving over their sicker than a dog. Felt like the worst flu I had
 ever had. Muscles would also cramp at the drop of a hat, due to the
 loss of potassium. Even Breathing was a big chore. He sent me home with
 a package of needles and prescription for insulin. By the time I got
 home, he called and said, get him to emergency right away and the rest
 is history.

 RH> overall so just decided to make an effort to modify our diet into a
 RH> more diabetic friendly than to try high proteins. I'm eating pretty
 RH> much the way I used to but portion controlling and avoiding carbs that
 RH> would make the numbers spike.
 
Through a lot of trial and error, for me, the high protein diet worked
the best for me. In all actuality, the amount of protein is only
slightly higher than normal. It was more or less cutting carbs, and
instead of meals which normally would not be protein, I had to adjust to
making them protein. Ex. Breakfast, no cereal or toast etc. Egg white
omelettes or scrambled eggs etc. I get my veggies via broc, cauli, green
beans etc. None of peas, beans, corn, which I love. and fill in with
some of the low glycemic products I have found I could tolerate over the
years. I will be the first to admit I am not good at portion control.
Wish I was better, but that is probably why protein works best for me.
If I put a half cup of pasta in front of me, I figure, why bother.


 RH> My cholesterol & triglycerides plummeted about 180 points after I got
 RH> the diagnosis and got on insulin. The 6 months between when I started
 RH> Crestor and the diagnosis didn't change the readings; the insulin and
 RH> eating better did.

Good Going.... I dunno if it is true, but I tend to agree. A friend told
me his Doctor came right out and told him. Pills are fine, but are only
prolonging and may be worsening the problem later. But most people do
not like to give themselves shots. The best thing is to go on insulin.
easier said than done for some people.
 

 RH> Haven't heard of this site before but will give it a check out.
 
It's worth a looksee anyway.
 
 MR> carbquik, for bisquits and pancakes etc. But it has many other things

 RH> I've made my own bisquick like product, have to check the carbs on
 RH> that. I use whole wheat flour so if this is a white flour base, it's a
 RH> "no go" in our house.

I used to try soy flour and others, but did not like the texture or the
taste. I am not sure what the total ingredients are, and I am not trying
to sell it, I am just saying it sure came in handy for those breadstuffs
for me. I avoid wheat and bread altogether. There are other products. It
was just a thought. The carbquik is a made with a ton of fiber. So like
You won't absorb most of it, which cuts Your net carbs way down. Many
products like that taste bad and texture is off. Is it bisquick? No. But
makes decent pancakes, muffins, biscuits, Breading for fish or chicken,
which I love. I like broiled etc. But to make a good coating once in a
while is kinda nice too.
 

 RH> Thanks, I'll check it out. Might find something useful, never know.
 RH> (G)

Nope, Ya never do.


 RH> Is the cost basically in line with what's available in places like
 RH> Whole Foods Market, Trader Joe's etc? If so, it's a good deal.

I can't compare really. I do know this kind of thing, special brands of
special products, in small lots are inherently higher in price.
Comparative to some other places carrying the same stuff, I have found
it to be cheaper. I actually found this by shopping on Amazon for some
things and was lead to this site. I can actually in many cases, beat
Amazons price by more than half. It also depends on the product I
suppose. They are considered specialty items.

Well wish You well again. Any lo carb recipes, please share em <grin>

Mike

Broccoli Parmigiano

Nutritional Information Per Serving:

Net Carbs: 4.5 grams
Fiber:     4.5 grams
Protein:   7 grams
Fat:       7 grams
Calories:  114

Servings: 6
Prep Time: 15 Minutes
Cook Time: 10 MInutes

Ingredients:
2 tablespoons virgin olive oil
2 large cloves garlic, pushed through a press or finely minced
¬ teaspoon crushed red pepper flakes
2 pounds broccoli rabe or broccoli florets
¬ cup water
2 tablespoons freshly squeezed lemon juice
2 teaspoons fresh grated lemon zest
? teaspoon salt
? teaspoon freshly ground black pepper
« cup grated Parmesan cheese

Directions:
Broccoli rabe has 6- to 9-inch stalks and scattered clusters of tiny
broccoli-like buds. It has a more bitter taste than its more familiar
cousin. It takes beautifully to sautéing or braising. Feel free to
substitute broccoli in this recipe if you prefer. Cut a 2-pound head of
broccoli into small florets, then peel the stems and cut in «-inch
pieces.

1. In a large, deep skillet, heat oil over medium-high heat. Add garlic
and pepper flakes; sauté 30 seconds.
2. Add broccoli rabe, water, lemon juice and lemon zest; mix well. Cover
skillet and cook over medium heat 8 minutes or until broccoli rabe is
crisp-tender.
3. Season to taste with salt and freshly ground black pepper.
4. Transfer to a serving dish and sprinkle with Parmesan.



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