Diabetic cooking. Any suggestions?

yellowhair

20 years ago

DH has diabetes, is now ready to eat that way. Any suggestions on preparing and freezing this type of meals?

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Comments (4)

BigMama
20 years ago
Sorry Yellowhair.......I don't know anything about cooking for a diabetic.....
carlota
19 years ago
Hi Yellowhair
I've been cooking for a diabetic for years. Tell me, Type 1 or type 2?
I also need to know what other issues your DH has?
My DH has been fighting renal failure for 3 years, successfully. Each diet for diabetics varies based on their specific needs.
I recommend using grapeseed oil instead of butter for making scrambled eggs or baking. It works beautifully and hasn't the flavor of Olive oil, but the same good health benefits. Try to keep the red meat portions fist sized or less. Vanilla is a great flavor replacement instead of sugar for many recipes.
My DH loves crepes for breakfast because he can put slenda on them like powdered sugar.

Here's one recipe, I've got more if you want email me...

Crepes in a blender!
1 1/2 cup milk
1 cup flour
1-2 eggs (I usually us 3 for the extra protien for my crepe loving daughter)
1 tablespoon grapeseed oil
1 teaspoon vanilla

Blend away

Heat pan and cover in grapeseed oil
the crepe mix should easily spread around the pan thinly
flip and serve
I usually make 3 batches and keep in fridge. They are gone by the end of the week
they microwave up quick and easy
you could freeze them if you wish

Another cook for a diabetic,
Carlota
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Yep, I am, was diagnosed the same as your hubby 6 or 7 years ago and controlled it by diet but it progressed and I am now diabetic. The first thing I did was eliminate everything white from my diet except for cauliflower. Then I enrolled in a 3 week class offered by our local hospital, met with a nutrionist and learned how to manage the disease. If your husband is not seeing an endocronologist I encourage him to do so. Some physicians (not saying yours is one of them) just don't give this disease the respect it truly deserves. It is serious but is easily managed with knowledge. I slowly added various foods into my diet, things like spaghetti, breads, potatoes, even cakes and desserts. But I learned how to manage them, what to combine with them to keep my sugar levels where they need to be or what to do to counteract them (the answer is exercise). So that candy bar has a price....30 minutes on the treadmill! Citrus is one of the safest fruits for me. When I was trying to figure out what I could eat I ate it then checked my sugar levels in 90 minutes, again 30 minutes later. If it was too high then I had my answer, eat in moderation. Get him to a nutritionist, they are invaluable and if he goes to a diabetic class it is often free.
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I think I should have been more clear on this: "aparently when they are harvested small they have a much lower carb content then fully mature potatoes." this is not because they are smaller but weight for weight baby potatoes are lower in carbs than the same weight of mature potatoes. The way this was explained to me is that mature potatoes are harvested after the plant dies down, and it's during this die down phase that the plant stores carbs in the tuber (potatoe) so when they are harvested young well before they reach that stage they don't have the same % of carbs per weight. My dietician who specialises in diabetes told me if you eat potatoes, always choose the baby potatoes instead. hope that makes more sense
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I have brought this up at least once before, but here it is again. I'm sure that all of the advise or recipes will be useful particularly if this relative is a Type A personality. But most of us would prefer to be a little more relaxed and not over-react and then burn out from minor or major failure to maintain a stiff diet. I am certainly not an expert, but I spent many years with the group that is currently known for study and naming of Syndrome X, a set of conditions that often lead to type 2 diabetes. In addition, my supervisor was a type 1 diabetic. I am sure that current ideas for good diets for diabetics, most specifically low glycemic index foods, is the best approach. But that doesn't mean that one is required to eat those foods all the time. Moderation In All Things! Low glycemic foods are those that are low in sugar and slower to turn any starch into its sugars. The point is to keep blood sugars from rocketing up from a quick sugar dose. Therefore, cake and ice cream are mostly Out. Even there, moderation is the point. My supervisor's wife was the best baker of cakes. I guess he would have a very small slice and leave the rest for some family and bring it to the lab the next day for the rest of us to finish off. Occasionally, he would forget to bring lunch. He would then put a regular Coke in an ice bath to keep it cold for hours as he consumed it over several hours. I note pillogs mention of chili without beans. I doubt that the beans would be a serious problem. A slightly greater issue might be the brown sugar. Even there, the real issue is not over eating of that chili. One can eat cake too, if it were consumed like the slow Coke. Everything in moderation; a little more activity; a little less food (unless underweight); snacking ok if total is the same.
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User
19 years ago
I have been a diabetic for five years. At the time I was diagnosed, my doctor told me to buy the Sugar Busters book and go on their recommendations for 6 months and "perhaps" I would be able to go off all medication. I started that day and have been faithful in everything but portion size - I love to eat larger portions. It was difficult, but after 6 months I was able to discontinue my diabetic medication and I have never had to restart. My last A1c test was 6. (One of my neighbors has an A1c of 10 1/2!!!) I have no blood-sugar spikes so hopefully will not lose my feet or go blind.

I strongly recommend you switch your whole kitchen to the Sugar Busters lifestyle. It's difficult for the first
month, but it works. There is a cookbook also, but I just modify my old recipes. Good luck,
dawnstorm
18 years ago
I'm not diabetic, but I've done Sugarbusters in the past and can honestly say, it's easy to follow and you easily modify existing recipes. The portion control part...well lets not go there!

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Diabetic cooking. Any suggestions?

Comments (4)

BigMama

carlota

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dawnstorm

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