Missing Fried Food - Page 2

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Missing Fried Food - Page 2


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Old 11-12-2017, 19:28   #11
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Quote:
Originally Posted by Chaidragonfire View Post
Dr. said "no fried foods". Apparently any type of bread is bad enough, but using it as a coating and having it fried in fat is a severe "no no".

I do cheat once or twice a year though. I mean, I'm SOUTHERN!!!! I gotta have SOMETHING fried!!!! LOL Usually I save it for Thanksgiving or my Birthday and go to my favorite restaurant and get chicken fried steak.
what we found out here on this forum and when we do major research is that doctors are not.... exactly.... up to date with information and should probably not be the final answer on things.

as my signature says...

"You take the blue pill, the story ends. You wake up in your bed and believe whatever the doctors want you to believe. You take the red pill, you stay in Wonderland, and I show you how deep the rabbit hole goes."

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Here are some good starting points to read

Blood Sugar 101 - VERY informative and accurate
http://www.diabetesforum.com/diabete...ng-method.html a tried and true testing method
https://www.dietdoctor.com/low-carb lists foods for LCHF

""You take the blue pill, the story ends. You wake up in your bed and believe whatever the doctors want you to believe. You take the red pill, you stay in Wonderland, and I show you how deep the rabbit hole goes." "
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Old 11-13-2017, 00:17   #12
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Originally Posted by hftmrock View Post
what we found out here on this forum and when we do major research is that doctors are not.... exactly.... up to date with information and should probably not be the final answer on things.

as my signature says...

"You take the blue pill, the story ends. You wake up in your bed and believe whatever the doctors want you to believe. You take the red pill, you stay in Wonderland, and I show you how deep the rabbit hole goes."

Well, yeah, thats a given.

But my dr deals with a lot of diabetic geriatrics, so he has to stay up on it somewhat. He's a decent guy who gives you time to say what you need to say. And thats hard to find.

LMAO, yeah, I wish it was as simple as taking a blue or red pill.......

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Old 11-13-2017, 00:25   #13
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Originally Posted by itissteve View Post
I'm just gonna guess here that the doctor may have had a different agenda in mind that (s)he oversimplified to "no fried foods". Like no foods fried in shortening? Or is (s)he using old information that fat is "bad" for diabetics?

I'd like my doctor to be a bit more specific on why. But, then, I am that way; probably a health practitioner's nightmare.


This really is the central point, though. As diabetics, we have to live with this disease for the rest of our lives. Most of us learned we had diabetes well after we established preferences for certain foods.

Changing eating habits -- especially after decades for some of us -- is hard! Very few people can just flip a switch and never again consume their favorite source of carbohydrates -- pie, chips, bread, beer, ... And, honestly, while some of the substitutes (like cauliflower rice or Shake-n-Bake) may be close to the real thing, they're not the real thing -- and we know it!

So we have to deal with it. Maybe we have that piece of bread and take a longer walk. Or we know that the cake at the birthday party will require some additional units of insulin. Or that our meter is just gonna read high for a few hours after our "treat".

If having real fried chicken or something like that will scratch an itch you've had for a while, then make it a treat a few times a year. My experience is that I really enjoy the food I "break training" to have -- and I don't need to eat much of it to satisfy the craving. (That has the additional benefit of not leaving me with a "carb hangover".)

So, for really special events, let it go and enjoy it. Get back to "training" at the next meal.

If I remember, I think he said it had something to do with fried starches, mainly fried breads. I'm not supposed to eat any kind of fried bread or eat plain processed white flour breads.

There are very, VERY few breads I like that are grain/seeds, and they are expensive. I end up buying Sara Lee Honey Wheat bread because I've cut down on bread altogether and one loaf will last me a month or more, unless Im binging on sandwiches.

I do get some of those prebreaded fish filets and chicken nuggets a couple times a year, and I just bake them as is. Usually though, they sit in the freezer and get freezer burned, because I forget about them since Im used to not eating that stuff anymore.

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Old 11-13-2017, 02:42   #14
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If you are not eating meats and increasing fat, then I have no idea how we can help you! First time in 3 years I ever posted that to anyone....

You commented that you miss 'fried foods' I think what you ultimately are missing fried meat and fat in general.....this is very common with those of us who go low carb...with no other changes in diet!

Been there, done that with the South beach diet back in 2014....lost some weight, dropped my A1c, but the cravings got to me after 6 months....then I found LCHF....in 2015!

I shared some of your concerned initially. After I did the reading and my own research, I began to question some of the 'old' assumption of fats.....so I took action.....

Last summer I did a heart scan, followed by a stress test, also checked my neck and Aorta and had my cardiologist look over my results.....I am 67 with no history of heart disease. I got a gold star from my cardiologist...arteries are clear and normal! My Dad had a bad heart attack at 65 and died at 69, his father had a heart attack at 65 and died. So my motivation was strong and I will get a heart scan every 3 years...costs$130, but money well spent I think!

I do not believe without starting on LCHF in 2015 that I would have done so well on the heart tests....cannot be sure or prove it, but now both my Internal Medicine doctor and my Cardiologist support my LCHF life style....! By the way changing to LCHF made me lose 55lbs, and my blood pressure dropped....that obviously contributed to my continuing good health, oh and my A1c was at 5.8 after 6 months of LCHF

Good Luck

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Old 11-13-2017, 03:10   #15
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Chaidragonfire, why do you use a butter substitute? Are you staying away from dairy products?

Many of us here on the forum eat low carb high fat - LCHF. Low carb because carbs are what makes our blood glucose go up, so we avoid them. High fat because we have to make up the calories we were getting from all those carbs we gave up. We could do it with protein, but eating too much protein can cause problems and excess protein (the amino acids that it breaks down to) can be converted to glycogen and stored in the liver, to be later released as glucose.

I try to keep my carb intake to less than 30 grams per day. That is 120 kcal and is about 5-10% of my total calorie intake. The remainder of calories I eat, 15-20% is from protein, and 70-80% is from fats. Why you might ask, because it is what I have to do to control my BG.

My breakfast, almost every day something is fried, is bacon or sausage and eggs (scrambled, fried, or omelet). I still eat fried catfish a lot, but I don't do the french fries or hush puppies.

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Old 11-13-2017, 15:41   #16
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Quote:
Originally Posted by hftmrock View Post
one cup of oatmeal is 27g of carbs... way way way way way too much for me. I eat about 20g of carbs a day so 27 for a coating is not good for a keto lifestyle
True. But not everyone has to go keto to manage LCHF and their diabetes. Cdf presented a number of options for coatings. Use whatever suits you -- or pass on it. It's a coating idea for someone, just not you. I don't jones for fried food like that. But I'm a Yankee city boy.

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Old 11-21-2017, 03:00   #17
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Thank you for this thread. I've frying my proteins. Should I stop or mix it up with putting my meat in the oven, sometimes?? i have not been breading it, just sprinkling it with spices.

Thanks for any info given. I really appreciate it.

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Old 11-21-2017, 03:14   #18
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Originally Posted by lisa_ohio View Post
Thank you for this thread. I've frying my proteins. Should I stop or mix it up with putting my meat in the oven, sometimes?? i have not been breading it, just sprinkling it with spices.

Thanks for any info given. I really appreciate it.
in my opinion and experience and research ...

no breading = no problem.

I fry LOTS of my foods.

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Here are some good starting points to read

Blood Sugar 101 - VERY informative and accurate
http://www.diabetesforum.com/diabete...ng-method.html a tried and true testing method
https://www.dietdoctor.com/low-carb lists foods for LCHF

""You take the blue pill, the story ends. You wake up in your bed and believe whatever the doctors want you to believe. You take the red pill, you stay in Wonderland, and I show you how deep the rabbit hole goes." "
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Old 11-29-2017, 21:43   #19
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Quote:
Originally Posted by Chaidragonfire View Post
If you like that buttery flavor added, there are some butter alternatives like Molly McButter or Butter Buds, which are artificial butter flavored flakes. These can also be put into the mixture.


If you don't like the spray oils that are on the market, you can make your own. Just get a small, heavy duty spray bottle that can handle thick liquids, such as oils. You can pour your own kind of oil or oil substitute into the spray bottle and mist your coated foods before going into the oven. (the oil also helps keep them from drying out too soon)

I know I'm pretty new to Diabetes, but why eat fake butter, when you can have real butter?

I use Pam for coating only. I use real butter, olive or coconut oil to fry or coat my food. I love to coat my squash in olive oil before I pop them in the oven. YUMMO!

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Old 11-29-2017, 22:25   #20
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Quote:
Originally Posted by lisa_ohio View Post
Thank you for this thread. I've frying my proteins. Should I stop or mix it up with putting my meat in the oven, sometimes?? i have not been breading it, just sprinkling it with spices.

Thanks for any info given. I really appreciate it.
Keep doing what you're doing. I fry and bake my proteins. As far as breading, I'm going to tell you what others told me, and that's to "eat to your meter." Take you BG before you eat. Check 1 hour after your first bite, then 2 hrs later. I'm probably not using the correct verbiage, but the recommended target is staying within 140. If your sugar is well over 140, then avoid breading.

Every diabetic is different, but we all share a common denominator, and that's carbs/sugar raise our sugar level.

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