Lots of work

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Old 04-08-2011, 06:59   #1
 
Join Date: Apr 2011
Location: Fairview Heights, IL. USA
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Default Lots of work

DH is the one who was diagnosed with diabetes2 about a week and a half ago, but he doesn't cook and he doesn't compute, so here I am.

Just registered today and have asked a few questions, all of which have been answered. There are a lot of helpful folks here.

Have been trying to cook some great tasting, low carb foods and to keep the fridge filled with it so DH won't be tempted to go back to doughnuts and candy bars, but it feels like I spend most of my life in the kitchen, chopping and chopping. There has to be an easier way!


Last edited by Raindance; 04-08-2011 at 09:01.
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Old 04-08-2011, 12:14   #2
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welcome Raindance it's great to hear you're supporting your hubby and helping him to get things under control. I do a fair bit of cooking too. I tend to try and cook things I can freeze to help with times I don't have time to cook. That way all I have to worry about is maybe a couple of quick extras. A good idea which I do sometimes is cook a couple of dishes at once and just put in into serving portions in freezer containers. You can continue to have fresh stuff of course... but at least you can have your 'free' nights so to speak by using meals from the freezer. It will save you all that chopping too. I'm sure you'll find this forum a great place for support and info. Check out the 'recipe' section. The quick chicken curry I posted freezes really well. Keep us posted on how your hubby is doing with his diabetes.

 
Old 04-08-2011, 13:49   #3
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I guess I spend a lot of time in the kitchen , too. I do a lot of low carb baking. I bake cookies, muffins and even donuts that are under 2-3 carbs and don't raise my bgs at all. I even make my own tortilla chips/crackers similar to doritoes. My husband uses them as his snack. I don't think there is any way to get around the time it takes. But the health results are worth it. Check out the recipe forum here, it is fantastic. Also my other favortie websites are

Linda's Low Carb Menus & Recipes - Home
Low Carb Diets at About.com - Atkins South Beach and More Low Carb Diets
Comfy Belly (gluten free, so just switch the honey or sugar for splenda, erythitol, xytitol, stevia, etc

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diagnosed Feb 2007
metformin-2550
low carb organic diet
3 T of Coconut Oil daily
moderate exercise- mostly walking 3-5 miles, tennis - 4 hours per week, weight training, hiking on weekends and vacations 7-10 miles

HbA1c 5.3 3/11
HbA1c 6.1 5/12

Age 62
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Old 04-08-2011, 22:17   #4
 
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Wow, I didn't know that was possible, wish I knew how to do all that baking for so few carbs, but I'm sure you use those recipes with the ingredients I have never heard of before, so I have to pass those recipes by. There are no health food stores anwhere near, so if I can't buy it at the grocery store, I'm out of luck. Guess I need to investigate all the different flours, etc. and find out how to use them, how many carbs, how safe the ingredients are and such. But I don't have the slightest idea how or what to investigate.


Last edited by Raindance; 04-08-2011 at 22:24.
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Old 04-08-2011, 22:28   #5
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Quote:
Originally Posted by Raindance View Post
There are no health food stores anwhere near, so if I can't buy it at the grocery store, I'm out of luck.
Actually, lots of people get these things online, they're often far cheaper than local health food stores anyway. I use Amazon when they have what I'm looking for. Netrition is a popular site.

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Dx'ed Feb 2011 w/ BS > 600
A1C: . . . . . . . . . . . . . . . Other Stuff
2/13/11 .. 14.7 . . . . . . Trig/HDL ratio .. 5.5 to 2.2 in 6 mo
5/23/11 .. 6.2 . . . . . . . Low-carb/high healthy-fat diet
9/8/11 .... 5.6 . . . . . . . No meds, No statin
2/24/16 .... basal/bolus insulin 2-3 days/wk due to steroids

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Old 04-08-2011, 22:53   #6
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I'm next door to you, RD, over here in the Missouri Ozarks, and there isn't a lot of choice around our small towns either. I know I was, and I'm pretty sure jwags was cooking & baking for years the same way you are. Then diabetes turned our applecarts upsidedown, so we've had to play the hand we've been dealt & find out how to make these "new" ingredients work to our benefit. Yeah - it's a pain in the butt at first. But then things happen like this little incident:

I've always breaded & fried everything that would hold still long enough to BE breaded & fried. At first I mourned the loss of the lovely fried chicken, chicken-fried-steaks, breaded pork chops & the delectable gravies made from the drippings. OMG - I thought they were gone forever! Then I discovered a low-carb breading that's at least as good as any flour or breadcrumb breading I EVER used before! I mix equal parts of almond flour, vital wheat gluten & shredded parmesan cheese. Pulse it a few times in the food processor so it's like fine crumbs. Use it as you would any crumb breading.

I use both Amazon & Netrition . . . the shipping is minimal. Netrition has a flat rate of $4.95 regardless of how much you order. Many items from Amazon qualify for "super saver shipping" which is free, so quite often I make up an order for Amazon & then delete everything that doesn't get "sss". Then that whole order comes with no shipping charges. Everything I had to delete from Amazon gets ordered from Netrition, and the most shipping there is $4.95. Considering I order only 2 - 3 times a year, and I don't always need a Netrition order, it's pretty handy having it delivered right to your door (yes, I'm a lazy old cuss! ).





Last edited by Shanny; 04-08-2011 at 22:55.
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Old 04-08-2011, 23:24   #7
 
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The past few days have been an eye-opener for me. I started out with plans to go all natural and eliminate all chemicals, 'bad' oils, etc. But I learned mighty quick that to go that route I'd have to make everything from scratch, like mayo, catsup, salad dressings, etc. It also is very confining as to what I am able to serve, mainly meat and veggies, and how many (good) ways can you serve a hunk of cabbage? Quite frustrating. But I have lived on those bad chemicals all my life, am 67 with no illnesses and have to take zero meds, so guess DH and I can survive a few more years eating 'unhealthy' (although good tasting) food. Translation... I have decided to purchase mayo, catsup, etc. and go hang the chemicals.

Sooo, thank you all for your input, this is exactly the information I needed. Knowing about Walden Farms and Netrition, I can read up on what those 'strange ingredients' do and learn how to use them. And it's good to know maybe Amazon will have price breaks on some of the products. Time to do a little studying (or a lot). Thanks, folks.

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Old 04-08-2011, 23:51   #8
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I eat pretty much organic and try to buy things as natural as possible but you can only do so much. I buy a lot of my fake sugars at Netrition as well as a lot of Walden Farms 0 carb jellies, BBQ sauce, salad dressings. I also buy my Coconut Oil online, it is so much cheaper than Walmart. I can find almond meal locally at Trader Joes, but you can make your own. Just buy whole almonds and grind them in your food processor. You can buy flaxseed meal online or at most grocery stores or buy the whole flaxseeds and grind them. I usually mix half and half when I bake. I find when baking cookies I mix sweetners, usually some stevia and some erythitol. That gives my cookies the best texture. Many of us make our own crackers too. It is so easy. I just mix half and half almond meal and flaxseed, add some shredded cheese and whatever spices I have on hand. I like chipolte, smoked paprika, garlic, mesquite seasoning. Add a little water and roll out on parchment paper. I usually cover dough with plastic so it doesn't stick to rolling pin. When done use a pizza cutter to score lines. I like to make squares and then put a line diagonal to make a triangle. Bake for 15-20 minutes at 350

__________________
diagnosed Feb 2007
metformin-2550
low carb organic diet
3 T of Coconut Oil daily
moderate exercise- mostly walking 3-5 miles, tennis - 4 hours per week, weight training, hiking on weekends and vacations 7-10 miles

HbA1c 5.3 3/11
HbA1c 6.1 5/12

Age 62
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Old 04-08-2011, 23:53   #9
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The biggest "chemical" to watch out for is high fructose corn syrup (HFCS) alias "corn sugar" and its sibling "corn syrup solids". So if you avoid foods containing that, I think you're pretty safe.

You're handling this amazingly well having it thrust upon you so recently! And by the way, cabbage is one of my favorite things! Cooked or raw - I love cabbage! It quells the munchies if I just eat a wedge of it with a dash of salt.





Last edited by Shanny; 04-08-2011 at 23:57.
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Old 04-09-2011, 01:59   #10
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I find the most importnt thing to bring to the grocery store is my reading glasses. Start looking at labels. If it has more than 2 or 3 items, put it back. After awhile you find some favorite items and you know what to buy. I agree with Shanny HFCS is a killer and it is in everything. They have recently changed the name to corn sugar, so be aware. I have been D for 4 years and this has been a learning process. So don't be overwhelmed. Find one recipe that you like to make and start with that. My husband is now addicted to my low carb baked items. So I spend two or three afternoons baking. Lots of things can be frozen. So if you cook on a weekend you can freeze a lot of your baked goods and casseroles.

__________________
diagnosed Feb 2007
metformin-2550
low carb organic diet
3 T of Coconut Oil daily
moderate exercise- mostly walking 3-5 miles, tennis - 4 hours per week, weight training, hiking on weekends and vacations 7-10 miles

HbA1c 5.3 3/11
HbA1c 6.1 5/12

Age 62
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