Text 30021, 90 rader
Skriven 2012-09-29 23:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: cinnamon 327
====================
 RH> Part of it depends on gender, A1C count, etc. You are allowed 60-75
 RH> carbs per meal but I am allowed 45-60. That's a gender difference. I

Is this based on size difference? It would make more sense
to me if it were grams per kilo or something.

 RH> remember being told that a reading of 126 for blood glucose meant that
 RH> you had gone over the edge to being diabetic.

They told me something like 150, then 125, then I stopped
listening. My numbers are above that anyway now, and I'm
in the real thing, but aside from metformin, I'm not doing
much about it.

 So many things have
 RH> changed over the years.............but as you say, the numbers seem to
 RH> be heading downward. Are we getting paranoid as a society about
 RH> diabetes? Possibly, and that could be why they want lower than
 RH> previously accepted numbers as the new normal.

I think science has made a good case for a bunch of new
correlations and causes and effects; people are seeing
relationships where they hadn't before and are acting
perhaps a little overcautious. A lot of the new lifestyle
guidelines and yardsticks it seems are in fact treating
positive correlation with cause and effect.

 ML> I've heard of people buying cinnamon and empty capsules,
 ML> but if I tried, I'd just eat half a teaspoon (or whatever
 ML> the dose would be) out of the container.
 RH> Just have to find enough of a variety of things to put it on/in.
 RH> Easier to pop a capsule for most people. Most of the time our meals are
 RH> ones where cinnamon wouldn't be a complimentary flavor so I grab a
 RH> capsule out of convenience.
 
I think I'll buy a big jar of it and keep it in my bedroom.

---------- Recipe via Meal-Master (tm) v8.05

      Title: CHOCOLATE APRICOT UPSIDE-DOWN CAKE
 Categories: Cakes, Desserts
      Yield: 8 Servings

    1/4 c  Butter or margarine; melted
    1/3 c  Packed light brown sugar
    1/4 c  Chopped pecans
     17 oz Canned apricot halves
           -- drained
      1 c  All-purpose flour
    1/3 c  HERSHEY'S Cocoa
           -OR European Style Cocoa
  1 1/4 ts Baking powder
    1/4 ts Salt
      1 c  Granulated sugar
    1/2 c  Butter or margarine
      2    Eggs
    1/2 c  Milk
      1 ts Vanilla extract
           TOPPING*

  * CINNAMON SPECKLED WHIPPED TOPPING (recipe follows)

  Heat oven to 375øF. In 9-inch round or 9-inch square baking pan, melt
  1/4 cup butter in oven. Remove from oven. Add brown sugar; mix well.
  Spread evenly over bottom of pan. Arrange apricots in pan with rounded
  side down. Sprinkle pecans around apricots. Stir together flour, cocoa,
  baking powder and salt. In large bowl, beat granulated sugar and butter.
  Add eggs; beat well. Add flour mixture alternately with milk and
  vanilla; beat until blended. Spread batter evenly over apricots. Bake 40
  to 45 minutes or until wooden pick inserted in center comes out clean.
  Immediately invert cake onto serving plate. Serve slightly warm or at
  room temperature with CINNAMON SPECKLED WHIPPED TOPPING. 8 servings.

  CINNAMON SPECKLED WHIPPED TOPPING:

  In small bowl, combine 1 cup (1/2 pt.) cold whipping cream, 3
  tablespoons powdered sugar and 1/8 teaspoon ground cinnamon; beat until
  stiff. About 2 cups topping.

  [Copyright 1995 Hershey Foods Corporation.]
  [Recipe may be reprinted courtesy of the Hershey Kitchens.]

  [Meal-Master recipe format courtesy of Karen Mintzias]

-----


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