Diabetic Bread

Anna · Joined: 25 Dec 2007 Posts: 19

2 1/14 - 2 3/4 cups all-purpose flour
3/4 cup whole wheat flour
1/4 cup grated fat-free Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 package fast-rising active dry yeast
1 1/4 cups very hot water (125-130 degrees)
1 tablespoon olive oil
4 ounces reduced-fat mozzarella cheese, cut into 1/2-inch cubes
1/2 cup coarsely chopped roasted red pepper
1 egg white, beaten
2 teaspoons water
Italian seasoning
1. Combine 2 1/4 cups all-purpose flour, whole wheat flour, Parmesan
cheese, Italian seasoning, salt, and yeast in large bowl; add water
and oil, mixing until smooth. Mix in mozzarella cheese and red pepper;
mix in enough remaining 1/2 cup all-purpose flour to make smooth
dough.
2. Knead dough on floured surface until smooth and elastic, about 5
minutes. Place dough in greased bowl; let rise, covered, in warm place
until double in size, about 30 minutes. Punch dough down.
3. Divide dough into 2 equal pieces. Shape each into loaf and place in
greased 9 x 5-inch loaf pan, or shape into round or long loaf on
greased cookie sheets. Let stand, covered, until double in size, about
30 minutes.
4. Slash top of loaves with sharp knife. Mix egg white and water;
brush over dough and sprinkle with Italian seasoning. Bake at 375
degrees until loaves are golden and sound hollow when tapped, 35 to 40
minutes. Remove from pans and cool on wire racks
Cookbook: 1001 Delicious Recipes for People with Diabetes,Linda Eugene
CDE

Archived from group: alt>food>diabetic

Cheri · Joined: 26 Jul 2007 Posts: 93

Why would you call this *diabetic* bread? It's clearly regular bread.

Cheri

Anna wrote in message ...
>
>
>
>2 1/14 - 2 3/4 cups all-purpose flour
>3/4 cup whole wheat flour
>1/4 cup grated fat-free Parmesan cheese
>1 teaspoon Italian seasoning
>1/2 teaspoon salt
>1 package fast-rising active dry yeast
>1 1/4 cups very hot water (125-130 degrees)
>1 tablespoon olive oil
>4 ounces reduced-fat mozzarella cheese, cut into 1/2-inch cubes
>1/2 cup coarsely chopped roasted red pepper
>1 egg white, beaten
>2 teaspoons water
>Italian seasoning
>1. Combine 2 1/4 cups all-purpose flour, whole wheat flour, Parmesan
>cheese, Italian seasoning, salt, and yeast in large bowl; add water
>and oil, mixing until smooth. Mix in mozzarella cheese and red
pepper;
>mix in enough remaining 1/2 cup all-purpose flour to make smooth
>dough.
>2. Knead dough on floured surface until smooth and elastic, about 5
>minutes. Place dough in greased bowl; let rise, covered, in warm
place
>until double in size, about 30 minutes. Punch dough down.
>3. Divide dough into 2 equal pieces. Shape each into loaf and place
in
>greased 9 x 5-inch loaf pan, or shape into round or long loaf on
>greased cookie sheets. Let stand, covered, until double in size,
about
>30 minutes.
>4. Slash top of loaves with sharp knife. Mix egg white and water;
>brush over dough and sprinkle with Italian seasoning. Bake at 375
>degrees until loaves are golden and sound hollow when tapped, 35 to
40
>minutes. Remove from pans and cool on wire racks
>Cookbook: 1001 Delicious Recipes for People with Diabetes,Linda
Eugene
>CDE
>

Alice Faber · Joined: 26 Jul 2007 Posts: 25

In article ,
"Julie Bove" wrote:

> "Anna" wrote in message
> @4ax.com...
> >
> >
> >
> > 2 1/14 - 2 3/4 cups all-purpose flour
> > 3/4 cup whole wheat flour
> > 1/4 cup grated fat-free Parmesan cheese
> > 1 teaspoon Italian seasoning
> > 1/2 teaspoon salt
> > 1 package fast-rising active dry yeast
> > 1 1/4 cups very hot water (125-130 degrees)
> > 1 tablespoon olive oil
> > 4 ounces reduced-fat mozzarella cheese, cut into 1/2-inch cubes
> > 1/2 cup coarsely chopped roasted red pepper
> > 1 egg white, beaten
> > 2 teaspoons water
> > Italian seasoning
> > 1. Combine 2 1/4 cups all-purpose flour, whole wheat flour, Parmesan
> > cheese, Italian seasoning, salt, and yeast in large bowl; add water
> > and oil, mixing until smooth. Mix in mozzarella cheese and red pepper;
> > mix in enough remaining 1/2 cup all-purpose flour to make smooth
> > dough.
> > 2. Knead dough on floured surface until smooth and elastic, about 5
> > minutes. Place dough in greased bowl; let rise, covered, in warm place
> > until double in size, about 30 minutes. Punch dough down.
> > 3. Divide dough into 2 equal pieces. Shape each into loaf and place in
> > greased 9 x 5-inch loaf pan, or shape into round or long loaf on
> > greased cookie sheets. Let stand, covered, until double in size, about
> > 30 minutes.
> > 4. Slash top of loaves with sharp knife. Mix egg white and water;
> > brush over dough and sprinkle with Italian seasoning. Bake at 375
> > degrees until loaves are golden and sound hollow when tapped, 35 to 40
> > minutes. Remove from pans and cool on wire racks
> > Cookbook: 1001 Delicious Recipes for People with Diabetes,Linda Eugene
> > CDE
>
> How in the world is that diabetic?

It's in a cookbook for diabetics.

--
"[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

Julie Bove · Joined: 26 Jul 2007 Posts: 494

"Anna" wrote in message @4ax.com...
>
>
>
> 2 1/14 - 2 3/4 cups all-purpose flour
> 3/4 cup whole wheat flour
> 1/4 cup grated fat-free Parmesan cheese
> 1 teaspoon Italian seasoning
> 1/2 teaspoon salt
> 1 package fast-rising active dry yeast
> 1 1/4 cups very hot water (125-130 degrees)
> 1 tablespoon olive oil
> 4 ounces reduced-fat mozzarella cheese, cut into 1/2-inch cubes
> 1/2 cup coarsely chopped roasted red pepper
> 1 egg white, beaten
> 2 teaspoons water
> Italian seasoning
> 1. Combine 2 1/4 cups all-purpose flour, whole wheat flour, Parmesan
> cheese, Italian seasoning, salt, and yeast in large bowl; add water
> and oil, mixing until smooth. Mix in mozzarella cheese and red pepper;
> mix in enough remaining 1/2 cup all-purpose flour to make smooth
> dough.
> 2. Knead dough on floured surface until smooth and elastic, about 5
> minutes. Place dough in greased bowl; let rise, covered, in warm place
> until double in size, about 30 minutes. Punch dough down.
> 3. Divide dough into 2 equal pieces. Shape each into loaf and place in
> greased 9 x 5-inch loaf pan, or shape into round or long loaf on
> greased cookie sheets. Let stand, covered, until double in size, about
> 30 minutes.
> 4. Slash top of loaves with sharp knife. Mix egg white and water;
> brush over dough and sprinkle with Italian seasoning. Bake at 375
> degrees until loaves are golden and sound hollow when tapped, 35 to 40
> minutes. Remove from pans and cool on wire racks
> Cookbook: 1001 Delicious Recipes for People with Diabetes,Linda Eugene
> CDE

How in the world is that diabetic?

Julie Bove · Joined: 26 Jul 2007 Posts: 494

"Cheri" wrote in message @inreach.com...
> Why would you call this *diabetic* bread? It's clearly regular bread.

It did use reduced fat and fat free cheese. I don't know why they bothered
though since they put olive oil in it. That's the only reason I could
figure why they could get away with calling it diabetic. Watch that fat!
Eat those carbs! Recipe looked nasty.

Anna · Joined: 25 Dec 2007 Posts: 19

On Sun, 30 Dec 2007 09:37:18 -0600, "Robert Miles"
wrote:

>
>"Alice Faber" wrote in message
>@reader2.panix.com...
>> In article ,
>> "Julie Bove" wrote:
>>
>>> "Anna" wrote in message
>>> @4ax.com...
>>> >
>>> >
>>> >
>>> > 2 1/14 - 2 3/4 cups all-purpose flour
>>> > 3/4 cup whole wheat flour
>>> > 1/4 cup grated fat-free Parmesan cheese
>>> > 1 teaspoon Italian seasoning
>>> > 1/2 teaspoon salt
>>> > 1 package fast-rising active dry yeast
>>> > 1 1/4 cups very hot water (125-130 degrees)
>>> > 1 tablespoon olive oil
>>> > 4 ounces reduced-fat mozzarella cheese, cut into 1/2-inch cubes
>>> > 1/2 cup coarsely chopped roasted red pepper
>>> > 1 egg white, beaten
>>> > 2 teaspoons water
>>> > Italian seasoning
>>> > 1. Combine 2 1/4 cups all-purpose flour, whole wheat flour, Parmesan
>>> > cheese, Italian seasoning, salt, and yeast in large bowl; add water
>>> > and oil, mixing until smooth. Mix in mozzarella cheese and red pepper;
>>> > mix in enough remaining 1/2 cup all-purpose flour to make smooth
>>> > dough.
>>> > 2. Knead dough on floured surface until smooth and elastic, about 5
>>> > minutes. Place dough in greased bowl; let rise, covered, in warm place
>>> > until double in size, about 30 minutes. Punch dough down.
>>> > 3. Divide dough into 2 equal pieces. Shape each into loaf and place in
>>> > greased 9 x 5-inch loaf pan, or shape into round or long loaf on
>>> > greased cookie sheets. Let stand, covered, until double in size, about
>>> > 30 minutes.
>>> > 4. Slash top of loaves with sharp knife. Mix egg white and water;
>>> > brush over dough and sprinkle with Italian seasoning. Bake at 375
>>> > degrees until loaves are golden and sound hollow when tapped, 35 to 40
>>> > minutes. Remove from pans and cool on wire racks
>>> > Cookbook: 1001 Delicious Recipes for People with Diabetes,Linda Eugene
>>> > CDE
>>>
>>> How in the world is that diabetic?
>>
>> It's in a cookbook for diabetics.
>>
>Sounds like you found a cookbook written with the mistaken idea that
>leaving out the sugar, but not the other carbs, is enough to make a
>recipe suitable for diabetics. Most diabetic cookbooks are written
>that way.

I got this in my email. Please point out all the carbs beside
flour????? Diabetics do eat carbs. They are allowed 12 per day,
divided up among 3 meals and a snacks. I eat less than that. Not like
someone is going to sit down and eat the whole loaf of bread.
Apparently you have never talked with a nutritionist about a diet for
diabetics. They do not go without carbs in a day. Nutritionists frown
upon the Atkins diet which I think you are leaning toward with no
carbs.
>

Robert Miles · Joined: 26 Jul 2007 Posts: 22

"Julie Bove" wrote in message $sE5.136@trndny05...
>
> "Cheri" wrote in message
> @inreach.com...
>> Why would you call this *diabetic* bread? It's clearly regular bread.
>
> It did use reduced fat and fat free cheese. I don't know why they
> bothered though since they put olive oil in it. That's the only reason I
> could figure why they could get away with calling it diabetic. Watch that
> fat! Eat those carbs! Recipe looked nasty.
Some people think that leaving out the sugar, and not the other carbs,
is enough for a diabetic recipe.

Robert Miles · Joined: 26 Jul 2007 Posts: 22

"Alice Faber" wrote in message @reader2.panix.com...
> In article ,
> "Julie Bove" wrote:
>
>> "Anna" wrote in message
>> @4ax.com...
>> >
>> >
>> >
>> > 2 1/14 - 2 3/4 cups all-purpose flour
>> > 3/4 cup whole wheat flour
>> > 1/4 cup grated fat-free Parmesan cheese
>> > 1 teaspoon Italian seasoning
>> > 1/2 teaspoon salt
>> > 1 package fast-rising active dry yeast
>> > 1 1/4 cups very hot water (125-130 degrees)
>> > 1 tablespoon olive oil
>> > 4 ounces reduced-fat mozzarella cheese, cut into 1/2-inch cubes
>> > 1/2 cup coarsely chopped roasted red pepper
>> > 1 egg white, beaten
>> > 2 teaspoons water
>> > Italian seasoning
>> > 1. Combine 2 1/4 cups all-purpose flour, whole wheat flour, Parmesan
>> > cheese, Italian seasoning, salt, and yeast in large bowl; add water
>> > and oil, mixing until smooth. Mix in mozzarella cheese and red pepper;
>> > mix in enough remaining 1/2 cup all-purpose flour to make smooth
>> > dough.
>> > 2. Knead dough on floured surface until smooth and elastic, about 5
>> > minutes. Place dough in greased bowl; let rise, covered, in warm place
>> > until double in size, about 30 minutes. Punch dough down.
>> > 3. Divide dough into 2 equal pieces. Shape each into loaf and place in
>> > greased 9 x 5-inch loaf pan, or shape into round or long loaf on
>> > greased cookie sheets. Let stand, covered, until double in size, about
>> > 30 minutes.
>> > 4. Slash top of loaves with sharp knife. Mix egg white and water;
>> > brush over dough and sprinkle with Italian seasoning. Bake at 375
>> > degrees until loaves are golden and sound hollow when tapped, 35 to 40
>> > minutes. Remove from pans and cool on wire racks
>> > Cookbook: 1001 Delicious Recipes for People with Diabetes,Linda Eugene
>> > CDE
>>
>> How in the world is that diabetic?
>
> It's in a cookbook for diabetics.
>
Sounds like you found a cookbook written with the mistaken idea that
leaving out the sugar, but not the other carbs, is enough to make a
recipe suitable for diabetics. Most diabetic cookbooks are written
that way.

Cheri · Joined: 26 Jul 2007 Posts: 93

Anna wrote in message ...
>Apparently you have never talked with a nutritionist about a diet for
>diabetics. They do not go without carbs in a day. Nutritionists frown
>upon the Atkins diet which I think you are leaning toward with no
>carbs.

Oh, I did talk to a nutritionist, twice. The reason I never talked to
her more than that is because of the carb content in her daily
recommended "diet." Who the Heck said "no carbs?" We do eat carbs,
just not empty carbs, and I still say...if you want to post a bread
recipe, that's fine, but listing it as diabetic bread is a joke.
Sorry, don't mean to be rude, but those are the facts m'aam. Smile

Cheri

Nicky · Joined: 26 Jul 2007 Posts: 102

On Sat, 29 Dec 2007 18:18:54 -0900, Anna
wrote:

>
>
>
>2 1/14 - 2 3/4 cups all-purpose flour
>3/4 cup whole wheat flour

Diabetic??!

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

Anna · Joined: 25 Dec 2007 Posts: 19

On Sun, 30 Dec 2007 12:10:33 -0500, Alice Faber
wrote:

>In article ,
> Anna wrote:
>
>> On Sun, 30 Dec 2007 09:37:18 -0600, "Robert Miles"
>> wrote:
>>
>> >
>> >"Alice Faber" wrote in message
>> >@reader2.panix.com...
>> >> In article ,
>> >> "Julie Bove" wrote:
>> >>
>> >>> "Anna" wrote in message
>> >>> @4ax.com...
>> >>> >
>> >>> >
>> >>> >
>> >>> > 2 1/14 - 2 3/4 cups all-purpose flour
>> >>> > 3/4 cup whole wheat flour
>> >>> > 1/4 cup grated fat-free Parmesan cheese
>> >>> > 1 teaspoon Italian seasoning
>> >>> > 1/2 teaspoon salt
>> >>> > 1 package fast-rising active dry yeast
>> >>> > 1 1/4 cups very hot water (125-130 degrees)
>> >>> > 1 tablespoon olive oil
>> >>> > 4 ounces reduced-fat mozzarella cheese, cut into 1/2-inch cubes
>> >>> > 1/2 cup coarsely chopped roasted red pepper
>> >>> > 1 egg white, beaten
>> >>> > 2 teaspoons water
>> >>> > Italian seasoning
>> >>> > 1. Combine 2 1/4 cups all-purpose flour, whole wheat flour, Parmesan
>> >>> > cheese, Italian seasoning, salt, and yeast in large bowl; add water
>> >>> > and oil, mixing until smooth. Mix in mozzarella cheese and red pepper;
>> >>> > mix in enough remaining 1/2 cup all-purpose flour to make smooth
>> >>> > dough.
>> >>> > 2. Knead dough on floured surface until smooth and elastic, about 5
>> >>> > minutes. Place dough in greased bowl; let rise, covered, in warm place
>> >>> > until double in size, about 30 minutes. Punch dough down.
>> >>> > 3. Divide dough into 2 equal pieces. Shape each into loaf and place in
>> >>> > greased 9 x 5-inch loaf pan, or shape into round or long loaf on
>> >>> > greased cookie sheets. Let stand, covered, until double in size, about
>> >>> > 30 minutes.
>> >>> > 4. Slash top of loaves with sharp knife. Mix egg white and water;
>> >>> > brush over dough and sprinkle with Italian seasoning. Bake at 375
>> >>> > degrees until loaves are golden and sound hollow when tapped, 35 to 40
>> >>> > minutes. Remove from pans and cool on wire racks
>> >>> > Cookbook: 1001 Delicious Recipes for People with Diabetes,Linda Eugene
>> >>> > CDE
>> >>>
>> >>> How in the world is that diabetic?
>> >>
>> >> It's in a cookbook for diabetics.
>> >>
>> >Sounds like you found a cookbook written with the mistaken idea that
>> >leaving out the sugar, but not the other carbs, is enough to make a
>> >recipe suitable for diabetics. Most diabetic cookbooks are written
>> >that way.
>>
>>
>>
>> I got this in my email. Please point out all the carbs beside
>> flour????? Diabetics do eat carbs. They are allowed 12 per day,
>> divided up among 3 meals and a snacks. I eat less than that. Not like
>> someone is going to sit down and eat the whole loaf of bread.
>> Apparently you have never talked with a nutritionist about a diet for
>> diabetics. They do not go without carbs in a day. Nutritionists frown
>> upon the Atkins diet which I think you are leaning toward with no
>> carbs.
>> >
>
>Oh, I eat plenty of carbs. I just don't eat much bread, certainly not
>enough for it to be worth baking. My guide to what to eat is my blood
>sugar level (and other lab work), not what some "expert" who isn't going
>to suffer at all if I experience retinopathy, kidney disease, CAD, and
>delayed stomach emptying as a result of eating too many carbs. The way I
>see it, I have a broken metabolism that can't handle a high carb load;
>therefore I don't ask it to handle a high carb load.
>
>I have a bad cold, so I'm not eating the same way I normally do (how
>appetizing something is plays a role, when appetite is depressed). In
>any case, my carbs yesterday came from a low-carb wrap (flax meal and
>oat bran as ingredients), a few slices of tomato, the barley in a bowl
>of mushroom-barley soup (home-made), and two small pieces of chocolate.
>On a more typical day, I'd have a few servings of some green vegetable
>and some yoghurt, but neither sounds appetizing today; if I had an
>orange around, I'd have eaten it, but I don't have the energy to go food
>shopping (or the desire to sneeze all over the produce displays!).

I hope you feel better. I know what it is like to have a cold and not
have anything sounding good. You food choices sound good.

Anna · Joined: 25 Dec 2007 Posts: 19

On Sun, 30 Dec 2007 09:50:29 -0800, "Cheri"
wrote:

>
>Anna wrote in message ...
>>Apparently you have never talked with a nutritionist about a diet for
>>diabetics. They do not go without carbs in a day. Nutritionists frown
>>upon the Atkins diet which I think you are leaning toward with no
>>carbs.
>
>
>Oh, I did talk to a nutritionist, twice. The reason I never talked to
>her more than that is because of the carb content in her daily
>recommended "diet." Who the Heck said "no carbs?" We do eat carbs,
>just not empty carbs, and I still say...if you want to post a bread
>recipe, that's fine, but listing it as diabetic bread is a joke.
>Sorry, don't mean to be rude, but those are the facts m'aam. Smile

>
>Cheri
>
I want to know where all these carbs are coming from beside the
flour???? This came from a nurse in my email. The flour is the only
carbs in this recipes. Are you going to sit and eat the whole loaf of
bread?? Are you a doctor, nurse or nutitrionist?
>
>

Anna · Joined: 25 Dec 2007 Posts: 19

On Sun, 30 Dec 2007 12:17:32 -0600, Janet Wilder
wrote:

>Anna wrote:
>
>> I got this in my email. Please point out all the carbs beside
>> flour????? Diabetics do eat carbs. They are allowed 12 per day,
>> divided up among 3 meals and a snacks. I eat less than that. Not like
>> someone is going to sit down and eat the whole loaf of bread.
>> Apparently you have never talked with a nutritionist about a diet for
>> diabetics. They do not go without carbs in a day. Nutritionists frown
>> upon the Atkins diet which I think you are leaning toward with no
>> carbs.
>>
>
>Who is the "they" that are allowed "12" carbs per day?
>
>I am assuming that the "12" are 12 carb counts of 15 grams each. That
>might be a lot more than some people can handle. Each Diabetic should
>have their own meal plan that has been formulated based upon their own
>careful meter reading records. There is no "they"
>
>While we appreciate your efforts to post here, please check your recipes
>for carbohydrate count per serving and restrict your posting to recipes
>that are less than 15 grams of carbs per serving. I think we could all
>appreciate those.
>
>Happy new year.
The nutritionist I spoke with said 12 carbs a day.
YOU WILL NOT TELL ME WHAT I CAN POST HERE. No one is going to eat the
whole loaf of bread which is more than the 15 carbs you are bragging
about.

Alice Faber · Joined: 26 Jul 2007 Posts: 25

In article ,
Anna wrote:

> On Sun, 30 Dec 2007 09:37:18 -0600, "Robert Miles"
> wrote:
>
> >
> >"Alice Faber" wrote in message
> >@reader2.panix.com...
> >> In article ,
> >> "Julie Bove" wrote:
> >>
> >>> "Anna" wrote in message
> >>> @4ax.com...
> >>> >
> >>> >
> >>> >
> >>> > 2 1/14 - 2 3/4 cups all-purpose flour
> >>> > 3/4 cup whole wheat flour
> >>> > 1/4 cup grated fat-free Parmesan cheese
> >>> > 1 teaspoon Italian seasoning
> >>> > 1/2 teaspoon salt
> >>> > 1 package fast-rising active dry yeast
> >>> > 1 1/4 cups very hot water (125-130 degrees)
> >>> > 1 tablespoon olive oil
> >>> > 4 ounces reduced-fat mozzarella cheese, cut into 1/2-inch cubes
> >>> > 1/2 cup coarsely chopped roasted red pepper
> >>> > 1 egg white, beaten
> >>> > 2 teaspoons water
> >>> > Italian seasoning
> >>> > 1. Combine 2 1/4 cups all-purpose flour, whole wheat flour, Parmesan
> >>> > cheese, Italian seasoning, salt, and yeast in large bowl; add water
> >>> > and oil, mixing until smooth. Mix in mozzarella cheese and red pepper;
> >>> > mix in enough remaining 1/2 cup all-purpose flour to make smooth
> >>> > dough.
> >>> > 2. Knead dough on floured surface until smooth and elastic, about 5
> >>> > minutes. Place dough in greased bowl; let rise, covered, in warm place
> >>> > until double in size, about 30 minutes. Punch dough down.
> >>> > 3. Divide dough into 2 equal pieces. Shape each into loaf and place in
> >>> > greased 9 x 5-inch loaf pan, or shape into round or long loaf on
> >>> > greased cookie sheets. Let stand, covered, until double in size, about
> >>> > 30 minutes.
> >>> > 4. Slash top of loaves with sharp knife. Mix egg white and water;
> >>> > brush over dough and sprinkle with Italian seasoning. Bake at 375
> >>> > degrees until loaves are golden and sound hollow when tapped, 35 to 40
> >>> > minutes. Remove from pans and cool on wire racks
> >>> > Cookbook: 1001 Delicious Recipes for People with Diabetes,Linda Eugene
> >>> > CDE
> >>>
> >>> How in the world is that diabetic?
> >>
> >> It's in a cookbook for diabetics.
> >>
> >Sounds like you found a cookbook written with the mistaken idea that
> >leaving out the sugar, but not the other carbs, is enough to make a
> >recipe suitable for diabetics. Most diabetic cookbooks are written
> >that way.
>
>
>
> I got this in my email. Please point out all the carbs beside
> flour????? Diabetics do eat carbs. They are allowed 12 per day,
> divided up among 3 meals and a snacks. I eat less than that. Not like
> someone is going to sit down and eat the whole loaf of bread.
> Apparently you have never talked with a nutritionist about a diet for
> diabetics. They do not go without carbs in a day. Nutritionists frown
> upon the Atkins diet which I think you are leaning toward with no
> carbs.
> >

Oh, I eat plenty of carbs. I just don't eat much bread, certainly not
enough for it to be worth baking. My guide to what to eat is my blood
sugar level (and other lab work), not what some "expert" who isn't going
to suffer at all if I experience retinopathy, kidney disease, CAD, and
delayed stomach emptying as a result of eating too many carbs. The way I
see it, I have a broken metabolism that can't handle a high carb load;
therefore I don't ask it to handle a high carb load.

I have a bad cold, so I'm not eating the same way I normally do (how
appetizing something is plays a role, when appetite is depressed). In
any case, my carbs yesterday came from a low-carb wrap (flax meal and
oat bran as ingredients), a few slices of tomato, the barley in a bowl
of mushroom-barley soup (home-made), and two small pieces of chocolate.
On a more typical day, I'd have a few servings of some green vegetable
and some yoghurt, but neither sounds appetizing today; if I had an
orange around, I'd have eaten it, but I don't have the energy to go food
shopping (or the desire to sneeze all over the produce displays!).

--
"[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

Janet Wilder · Joined: 26 Jul 2007 Posts: 230

Anna wrote:

> I got this in my email. Please point out all the carbs beside
> flour????? Diabetics do eat carbs. They are allowed 12 per day,
> divided up among 3 meals and a snacks. I eat less than that. Not like
> someone is going to sit down and eat the whole loaf of bread.
> Apparently you have never talked with a nutritionist about a diet for
> diabetics. They do not go without carbs in a day. Nutritionists frown
> upon the Atkins diet which I think you are leaning toward with no
> carbs.
>

Who is the "they" that are allowed "12" carbs per day?

I am assuming that the "12" are 12 carb counts of 15 grams each. That
might be a lot more than some people can handle. Each Diabetic should
have their own meal plan that has been formulated based upon their own
careful meter reading records. There is no "they"

While we appreciate your efforts to post here, please check your recipes
for carbohydrate count per serving and restrict your posting to recipes
that are less than 15 grams of carbs per serving. I think we could all
appreciate those.

Happy new year.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life