Diabetes Talking » Diabetes Type » To Jude- about cooking!
To Jude- about cooking!
Question:
– Hide quoted text — Show quoted text – I noticed a couple of posts from you about cooking in a healthy way. Cooking is one of my hobbies- I have developed a lot of healthy recipes and in February I discovered the group alt.food.fat-free It had been pretty much abandoned at that time- there were 12 messages in it and 12 of them were spam. I started posting recipes in it and so did Claudia. Others have since started posting recipes there too. We got invaded by trolls for a while, but I guess they moved on (luckily no one responded to them.) Anyway, I would love to see some of your recipes there! You posted a nice message about soup stocks. I do a lot of those and I have a lovely doodad from Catamount glassworks in Vermont that has a pour spout at the bottom so that I can remove all the fat from the stock. As a result, my soups are very low calorie. Hope to see you there!
Trillian, let me explain from where I come. I found out about two years ago that I had Type 2 diabetes. I also found that all the diets out there had something I didn’t like. The Food Pyramid didn’t help me control my blood glucose (bG), the low-carb diets were too harsh for me, low-fat had never helped me lose weight. So my choices were limited if I were going to stick with any printed diet, so I decided I had to create the WayOfEating that would be just for me, just for my body. Being diabetic actually helped because we have a good tool to tell us when we are on track — our bG meter. I could test each food, test my blood, then put that food on my restricted list, my normal list, or my healthy list. Notice I have no forbidden list. Once my lists were made, I could make my food plans knowing that I wasn’t making a dumb mistake, and spot check to make sure my diabetes was in control. Not amazingly, my weight began to come off without concentrating on the weight, but the bG levels. What I cook is usually lower-carb, usually with little fat, a bit more protein than some canned diets, and high in fiber. I have plenty of food, but my larger portions are the healthest foods — fiberous veggies. The point is, my recipes don’t always fit in one category or another. Besides, I am often not giving a recipe, just an idea to create your own recipe from my thoughts about food preparation, or talking about a process used in preparation. I’d much rather make people think about the foods they eat than to give them a specific recipe. But feel free to repost any of my suggestions if you feel it fits with the concepts of your newsgroup. You might also keep an eye on alt.food.diabetic where I post complete recipes with nutritional counts. BTW, we also talk extensively about modifying your WayOfEating if you are diabetic in alt.support.diabetes . It seems to go in cycles, about every ten days we go thru the entire process of how to determine the foods that are not healthy *for you* and how to make healthy adjustments. We have many people following a variety of food plans and each is respected for their opinions and perspective. So while I respectfully decline your invitation, I do hope that you will accept my invitation to repost when it is appropriate to your group. I usually compose in response to a particular message, and crossposting to another group is usually not on my mind. Best eating to all. Jude — - Coming Soon – BestOrgs.NET Oak Park, IL 708-848-0134 URL: http://www.pobox.com/~jcrouch
Response:
I noticed a couple of posts from you about cooking in a healthy way. Cooking is one of my hobbies- I have developed a lot of healthy recipes and in February I discovered the group alt.food.fat-free It had been pretty much abandoned at that time- there were 12 messages in it and 12 of them were spam. I started posting recipes in it and so did Claudia. Others have since started posting recipes there too. We got invaded by trolls for a while, but I guess they moved on (luckily no one responded to them.) Anyway, I would love to see some of your recipes there! You posted a nice message about soup stocks. I do a lot of those and I have a lovely doodad from Catamount glassworks in Vermont that has a pour spout at the bottom so that I can remove all the fat from the stock. As a result, my soups are very low calorie. Hope to see you there! -Trillian 204/159/150
Response:
Jude, I don’t know if you are aware of it, but there is an alt,food.diabetic . — Claudia, Internet Weight Loss Consultant, Diabetes Educator and Author 615/383/157 Chat with me on diabetes Mon-Fri 10-12 PT and on weight loss Fridays 2-4 PT at PlanetRx.com Tipletter Writer for Dieting CyberTip4theDay Subscribe today: http://www.CyberTip4theDay.com For hundreds of free low-fat recipes and info visit Claudia’s Corner http://dietchef.ecorp.net
– Hide quoted text — Show quoted text – I noticed a couple of posts from you about cooking in a healthy way. Cooking is one of my hobbies- I have developed a lot of healthy recipes and in February I discovered the group alt.food.fat-free It had been pretty much abandoned at that time- there were 12 messages in it and 12 of them were spam. I started posting recipes in it and so did Claudia. Others have since started posting recipes there too. We got invaded by trolls for a while, but I guess they moved on (luckily no one responded to them.) Anyway, I would love to see some of your recipes there! You posted a nice message about soup stocks. I do a lot of those and I have a lovely doodad from Catamount glassworks in Vermont that has a pour spout at the bottom so that I can remove all the fat from the stock. As a result, my soups are very low calorie. Hope to see you there! Trillian, let me explain from where I come. I found out about two years ago that I had Type 2 diabetes. I also found that all the diets out there had something I didn’t like. The Food Pyramid didn’t help me control my blood glucose (bG), the low-carb diets were too harsh for me, low-fat had never helped me lose weight. So my choices were limited if I were going to stick with any printed diet, so I decided I had to create the WayOfEating that would be just for me, just for my body. Being diabetic actually helped because we have a good tool to tell us when we are on track — our bG meter. I could test each food, test my blood, then put that food on my restricted list, my normal list, or my healthy list. Notice I have no forbidden list. Once my lists were made, I could make my food plans knowing that I wasn’t making a dumb mistake, and spot check to make sure my diabetes was in control. Not amazingly, my weight began to come off without concentrating on the weight, but the bG levels. What I cook is usually lower-carb, usually with little fat, a bit more protein than some canned diets, and high in fiber. I have plenty of food, but my larger portions are the healthest foods — fiberous veggies. The point is, my recipes don’t always fit in one category or another. Besides, I am often not giving a recipe, just an idea to create your own recipe from my thoughts about food preparation, or talking about a process used in preparation. I’d much rather make people think about the foods they eat than to give them a specific recipe. But feel free to repost any of my suggestions if you feel it fits with the concepts of your newsgroup. You might also keep an eye on alt.food.diabetic where I post complete recipes with nutritional counts. BTW, we also talk extensively about modifying your WayOfEating if you are diabetic in alt.support.diabetes . It seems to go in cycles, about every ten days we go thru the entire process of how to determine the foods that are not healthy *for you* and how to make healthy adjustments. We have many people following a variety of food plans and each is respected for their opinions and perspective. So while I respectfully decline your invitation, I do hope that you will accept my invitation to repost when it is appropriate to your group. I usually compose in response to a particular message, and crossposting to another group is usually not on my mind. Best eating to all. Jude — - Coming Soon – BestOrgs.NET Oak Park, IL 708-848-0134 URL: http://www.pobox.com/~jcrouch
Response:
Jude, I don’t know if you are aware of it, but there is an alt,food.diabetic
Yes, that’s where I usually post my completed recipes. We also talk about preparation methods there. The "standard" for that group is that you also include the nutritional values, at least for calories and carbs, and exchanges if you know them. It’s low-traffic — about 20 messages per week. We’re a tight-knit group, but welcome new folk easily. Like this group we have some who are low-carb, some who are low-fat, some who are low-cal, each is welcome. Best eating to all. Jude 270/195/satisfied — - Coming Soon – BestOrgs.NET Oak Park, IL 708-848-0134 URL: http://www.pobox.com/~jcrouch