Would appreciate some ideas please. Even though I consider myself to be an innovative cook, being innovative with low carb ingredients is a bit of a challenge.
Also what is a better choice, soy milk or skim milk?
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dmvariety - said
July 29 2010 @ 19:13
Soy milk. Read labels. Raw food. www.livingfoods.com/recipes Somethings you have to just stop eating or once in awhile. That is the cross you have to bear.
sasyone - said
July 29 2010 @ 19:13
If I had diabetes I wouldnt eat any of that stuff let alone change recipes.Its not that hard to give up.
paintergal73 - said
July 29 2010 @ 19:13
I looked up diabetic recipes (free) in a yahoo search and came up with a lot of sites, thousands. my husband needs diabetic recipes as well. Do a search, can’t believe what you will find.
gy650 - said
July 29 2010 @ 19:13
Diet Guidelines
http://www.diabetes911.net/readit/chapter10.shtml
Blood Sugar Management
http://www.dlife.com/dLife/do/ShowContent/blood_sugar_management/
Wal-Mart Testing Supplies
http://www.walmart.com/catalog/product.do?product_id=3555238
Bubbie - said
July 29 2010 @ 19:13
There are a ton of diabetic cookbooks for sale.
Having diabetes myself, I buy frozen french toast. It has 7g sugar per serving. I used to use sugar-free syrup, which is okay. Now, I just use a couple tabs of margarine. I use skim milk, never tried soy milk.
dpgxxxx - said
July 29 2010 @ 19:13
You’re a keen cook and know your way in the kitchen, just like me when I got diagnosed with type 1 years ago. I love baking and had/have loads of (ordinary) recipe books. I have only one diabetes cookbook, and it didn’t work for me.
Here are my tricks for lower carb treats:
- cut the sugar: you can reduce the amount of sugar in recipes to about one third, start with half the amount and if that gives an okay result, reduce to less next time.
- use maple syrup in stead of sugar, it has a lower carb content per gram and some other benefits, and again use a little less.
- same goes for brown sugar, read the label I think it’s 90 grams per 100 grams……intstead of 100 per 100
- try to use wholemeal flour for breads, muffins and pancakes.
- also in pancakes, I make them with just some added vanilla extract for sweetness, no sugar.
- I’ve started to use ground almonds recently in cakes, which I substitute for part of the flour, you might need some more baking powder then.
- last tip: portion control. I just make my cookies smaller, my pancakes smaller etc etc, which means I can have two small ones in stead of one big one, and even though it’s about the same in carbs, the two small ones fill me up more.
On the milk part I wouldn’t know, check for fat and sugar, and stick with the lowest, I don’t like soy, so I;d stick with the skim.
Take care!