Text 33504, 125 rader
Skriven 2013-02-09 07:08:00 av Dave Drum (63674.cooking)
  Kommentar till text 33471 av Ruth Haffly (1:396/45.28)
Ärende: Mornings after
======================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> The A1C is quite excellent. Also the drop in drug dosage. I try to
 DD> keep my fasting BS between 90 and 100. 75 is the bottom of the
 DD> acceptable range, as 120 is the top. Doctors (and I) like to keep in
 DD> in the middle of the road.

 RH> I was told that my range should be between 70 & 130; I seem to run on
 RH> the low end of that.

 DD> Different RD and MD people doing the telling - but, in the same
 DD> ballpark.

 RH> Yes, and we all try to keep the numbers reasonably under control. Not
 RH> sure what I should do to bring up the morning reading without going
 RH> over the nightly carb limit tho.

Ask your RD. Or, if there is a Diabetes Support group. Keep in mind that those
carb numbers are not set in stone. Everyone is different - and if you have a
good RD or doctor they will recognise that you may/probably do need some
tweaking from the "standard" set.
 
 DD> Don't bet your life on that. Mine was caused from losing a lot of
 DD> weight and thus being over-medicated. It can sneak up on you ... even

 RH> My doctor has adjusted my insulin as I've lost weight; that's one big
 RH> advantage of using the pen over pills. We can fine tune the dosage, and
 RH> do it faster.

That's a good thing. I am losing weight slowly enough that I don't need to
adjust that often. Although I will speak to Dr. Dynda about things - like
losing the Lasix - on my next regular visit ... by which time I should be into
a couple inches smaller waist size breeches.

 DD> if you are sticking yourself three or four times per day. Now I just
 DD> do once in the morning. My croaker is fine with that BTW.

 RH> I was told (in the hospital) that I should check it 4 times/day but my
 RH> doctor said one time (morning) was enough. I do it in the morning and
 RH> (almost every) night. Both readings are written down.

I worked that one out by myself - after scaring the be-jeebers out of myself
when I took my reading shortly after eating some popcorn. YIKES!!! Big spike. I
figured that after a nice long sleep things should be settled down to a
base-line number. Then my doctor confirmed that guess - although the RD wanted
me to play pin cushion four times per day. But, that was her only quirk. She is
not a food Nazi and is pretty easy to get along with ... heck, we swap recipes
from time to time. And she's the one who turned me on to Blue Bunny and Edy's
No Sugar Added I scream.   Bv)=
 
 DD>       Title: Apple-Glazed Pork Roast
 DD>  Categories: Five, Pork, Fruits
 DD>       Yield: 6 servings

 DD>   Per Serving: Calories 194, Fat 11.2 g, Carbohydrate 4.8 g,
 DD>   Sodium 66 mg, Cholesterol 56 mg, Protein 17.5 g

 RH> Looks good, now to get a pork roast..........................

Center cut pork loin roast - U$2.29 at County Market. U$2.49 at Humphrey's and
Meijer. There are *some* advantages to living in the midst of pig farms and
close to one of the biggest pork processing plants in America.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crispy Oatmeal-Raisin Cookies
 Categories: Cookies, Snacks, Desserts, Grains, Fruits
      Yield: 22 cookies

  1 1/2 c  Old-fashion oats: (not quick
           - cooking)
    1/2 c  All-purpose flour
    1/2 c  Whole wheat flour
      2 ts Ground cinnamon
    1/2 ts Baking soda
    1/4 ts Salt
    1/3 c  Butter; room temp
    1/4 c  Granulated sugar
    1/2 c  Dark brown sugar
      1 lg Egg
      1 ts Vanilla extract
    1/4 c  Raisins

  Preheat the oven to 350øF/175øC. Line baking sheets with
  parchment paper and set aside.

  Combine the oats, all-purpose flour, whole wheat flour,
  cinnamon, baking soda, and salt in a medium bowl and whisk
  to mix well. Set aside.

  Combine the butter-flavored spread, granulated sugar, and
  brown sugar in a large mixing bowl and beat at medium
  speed until mixture is fluffy. Beat in the egg and
  vanilla. Add the oat mixture and beat at low speed until
  moistened. Stir in raisins.

  Drop mounds of dough, 2 level tsp each, 2 in apart on
  prepared baking sheets. Bake until bottoms of cookies are
  lightly browned but centers remain soft, 10 to 12 minutes.

  UDD notes that: I like this type of cookie more chewy
  than crisp - so, I pull them from the oven a bit early.

  Cool cookies on baking sheets on wire racks for 2 minutes.
  Remove from baking sheets and cool completely on wire
  racks. The cookies can be covered in an airtight container
  and stored at room temperature up to 2 days

  Servings: 22

  Nutritional Facts: Calories 98 g, Calories from Fat 26 g,
  Total Fat 3 g, Saturated Fat 1 g, Cholesterol 10 mg,
  Sodium 83 mg, Total Carbohydrate 17 g, Dietary Fiber 1 g,
  Sugars 8 g, Protein 2 g

  From: http://www.diabeticconnect.com

  Uncle Dirty Dave's Kitchen

MMMMM

... He gave her a look you could have poured on a waffle. - Ring Lardner
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