September 2009

Thursday 24 September 2009

Diabetic Recipes from Kripalu - Kripalu Sweet Mustard Sauce - 24g Carbohydrate; trace Dietary Fiber

Wednesday 23 September 2009

Kripalu Diabetic Recipes - Kripalu Tamari-Ginger Sauce - 1g Carbohydrate; trace Dietary Fiber

Kripalu Diabetic Recipes - Kripalu Tofu Alfredo Sauce - 22g Carbohydrate; 4g Dietary Fiber

This one of the best amazing healthy recipes for diabetics which has been recommended by doctors and nutritionists. which has been recommended by doctors and nutritionists. Recipes are good for diabetics because it does not affect the increase in BG levels. Here this diabetic recipes from Kripalu:

Kripalu Tofu Alfredo Sauce

Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
1/4 cup olive oil
1 1/2 cups diced onions
1 tablespoon chopped garlic
2 cups chopped cauliflower
1 3/4 pounds firm tofu -- rinsed, drained, cubed (1 pound 12 ounces)
1 cup whole cashews
1 cup water
1/2 cup soymilk
1 1/2 tablespoons white miso
2 1/4 teaspoons umeboshi paste
2 1/4 teaspoons brown rice vinegar
1 teaspoon balsamic vinegar
1 pinch white pepper
1 pinch black pepper
1 pinch ground nutmeg

In a medium-sized skillet, heat the oil and saute the onions and garlic for 3-5 minutes, or until the onions are translucent. In a large, covered saucepan with a steamer basket, steam the cauliflower and tofu in water for about 10 minutes, or until the cauliflower is tender. In a food processor, process the cashews to a paste. Continue processing and slowly add the water to create a very thick sauce. Add the steamed cauliflower and tofu, the onion mixture, and all of the remaining ingredients and blend until smooth. Pour the blended mixture in a large saucepan and heat on low heat. Serve with your favorite pasta.
Serves 6 minutes.
Here's a non-dairy, low-calorie version of Alfredo sauce that livens up fettuccine and other pasta dishes.

Per Serving (excluding unknown items): 448 Calories; 34g Fat (64.5% calories from fat); 20g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 199mg Sodium. Exchanges: 1/2 Grain(Starch) ; 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 4733 0 0 0 0 0

Diabetic Recipes - Asparagus Pesto - 1g Carbohydrate; trace Dietary Fiber

Tuesday 22 September 2009

Best Diabetic Recipes from Kripalu - Kripalu Tofu Hollandaise Sauce - 8g Carbohydrate; 1g Dietary Fiber

Diabetic Recipes from Kripalu - Kripalu Tofu-Scallion Dressing - 1g Carbohydrate; trace Dietary Fiber

Friday 18 September 2009

Diabetic Recipes - Brandied Marinade - 6g Carbohydrate; trace Dietary Fiber

Thursday 17 September 2009

Kripauli of Diabetic Recipes - Kripauli Soysage - 11g Carbohydrate; 1g Dietary Fiber

Saturday 12 September 2009

Yemini Diabetic Recipes - Yemeni Yogurt Soup - Chefout , 30g Carbohydrate; 1g Dietary Fiber

Diabetic Recipes - Red Potato Colcannon - Irish - 31g Carbs, 5g Fiber

This one of the best amazing healthy recipes for diabetics which has been recommended by doctors and nutritionists. which has been recommended by doctors and nutritionists. Recipes are good for diabetics because it does not affect the increase in BG levels. Here this diabetic recipes:

Red Potato Colcannon - Irish - 31g Carbs, 5g Fiber

Serving Size : 4 Preparation Time :0:30
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%) Veggie
Amount Measure Ingredient -- Preparation Method
1 pound small red potatoes -- scrubbed and cut in half
1 tablespoon butter
1/2 cup onion -- thinly sliced
6 cups green cabbage -- thinly sliced (about 1/2 head)
1 cup low-fat milk -- milk
1 teaspoon salt
1/4 teaspoon white pepper

Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm. Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.

Reduce heat to low. Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency.

4 servings, about 1 cup each
Per serving : 182 Calories; 4 g Fat; 2 g Sat; 11 mg Cholesterol; 31 g Carbohydrates; 6 g Protein; 5 g Fiber; 653 mg Sodium; 842 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 starch, 2 vegetable, 1/2 low-fat milk

There are countless variations on this classic Irish potato-and-cabbage combination—ours is made with steamed red potatoes, sauteed cabbage and just a touch of butter.
Per Serving (excluding unknown items): 187 Calories; 5g Fat (20.8% calories from fat); 7g Protein; 32g Carbohydrate; 5g Dietary Fiber; 12mg Cholesterol; 624mg Sodium
Exchanges: 1 Grain(Starch) ; 1 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

The A1c Test Gives More Weight to What Your Average Glucose Levels

Three weeks ago and my A1C came back at 7.0 and I was placed on Lantus. I had only been on insulin for two weeks when I had additional lab work at my internal specialist's office. Unbeknownst to me, in addition to a liver function test and fasting lipid test, he also ran an HbA1C which came back at 6.2. I've been watching my numbers closely and can not see where they would have dropped enough that in two weeks my A1C would have gone from 7.0 to 6.2. Why the rapid decrease in such a short amount of time?

I know the A1c test gives more weight to what your average glucose levels have been in the closer-in-to- the-test- date weeks. IOW, when you went on insulin and things started to normalize, those couple of recent weeks swung the result into a surprisingly low number. The only other thing I can think of is that even the most dedicated tester only tests 8 or 10 times a day, probably not at all during the night, for instance. So it's impossible to get a true average from your home meter, not in the way you can with the A1c test. Other than that, I'm clueless, but maybe others will have some other ideas. Whatever, I'm glad to hear you're doing better.

Friday 11 September 2009

Diabetic Recipes - Warm Leeks With Toasted Walnuts - Irish - 21g Carbs, 3g Fiber

Diabetic Recipes - Savory Tomato Custard - 4g Carbs, 1g Fiber

This one of the best amazing healthy recipes for diabetics which has been recommended by doctors and nutritionists. which has been recommended by doctors and nutritionists. Recipes are good for diabetics because it does not affect the increase in BG levels. Here this diabetic recipes:

Savory Tomato Custard - 4g Carbs, 1g Fiber

Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method:
1 tablespoon canola oil
2 teaspoons finely minced garlic
2 teaspoons finely minced fresh ginger -- peeled
8 large eggs
5 cups stock
2 teaspoons salt
1 pound tomatoes -- peeled, seeded, diced and drained
2 1/2 tablespoons soy sauce
1 tablespoon hot sesame oil
3 tablespoons sliced scallions

1. Preheat oven to 400 degrees. Heat the oil slightly in a saute pan, add the garlic and ginger, cook over moderate heat until aromatic, about 5 minutes. Reserve and cool.
2. Whisk the eggs in a large bowl just to combine. Don't create a lot of foam. Stir in the chicken stock and 1 teaspoon of the salt
3. Combine the tomatoes with the reserved garlic and ginger and season with the remaining teaspoon of salt. Divide the tomato mixture among eight 8-ounce ovenproof cups or ramekins. Pour the egg and chicken stock mixture over the tomatoes.
4. Combine the tomatoes with the reserved garlic and ginger and season with the remaining teaspoon of salt. Divide the tomato mixture among eight 8-ounce ovenproof cups or ramekins. Pour the egg and chicken stock mixture over the tomatoes.
5. Cover each cup loosely with foil. Place them in baking dish. Place the dish in the oven and fill halfway with boiling water. Cook for 25 minutes or until the eggs are set. The eggs should tremble slightly when the cup is shaken.
6. Garnish each with 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and a sprinkle of scallions.

Serves 8
Per serving: 130 calories, 8 g protein, 4 g carbohydrates, 9 g total fat, 2 g saturated fat, 215 mg cholesterol, 1,370 mg sodium, 0 g fiber. Calories from fat: 80.
Per Serving (excluding unknown items): 120 Calories; 9g Fat (64.0% calories from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 212mg Cholesterol; 930mg Sodium
Exchanges: 1 Lean Meat; 1/2 Vegetable; 1 Fat.

Diabetic Recipes - Vegan Carrot-Cayenne Coleslaw - 13g Carbs, 4g Fiber

Diabetic Recipes - Vegan Carrot-Cranberry-Walnut Salad with Creamy Walnut Vinaigrette - 11g Carbs, 4g Fiber

Diabetic Recipes - Vegan Garlic Broth - 9g Carbs, 1g Fiber

Diabetic Recipes - Vegan Roasted Red Potato Salad with Parsley-Pine Nut Pesto - 30g Carbs, 4g Fiber

This one of the best amazing healthy recipes for diabetics which has been recommended by doctors and nutritionists. which has been recommended by doctors and nutritionists. Recipes are good for diabetics because it does not affect the increase in BG levels.

Vegan Roasted Red Potato Salad with Parsley-Pine Nut Pesto - 30g Carbs, 4g Fiber

Serving Size : 7 Preparation Time :0:00
Categories : LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
Pesto:
1/3 cup pine nuts
2 cups loosely packed flat-leaf parsley leaves
2 medium garlic cloves -- peeled
1 tablespoon mellow white miso -- or yellow miso
1/4 cup freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
1/2 teaspoon coarse sea salt

Salad:
2 pounds small red potatoes -- cut into 1-inch chunks
1 tablespoon extra-virgin olive oil
3 large red bell peppers -- seeded, cut into 1-inch dice
coarse sea salt
freshly ground white pepper

FOR THE PESTO:
Preheat the oven to 350F.

Arrange the pin nuts on a baking sheet and toast them for about 8 minutes, stirring after 4 minutes. In the bowl of a food processor fitted with a metal blade, combine the pine nuts, parsley, garlic, miso, and lemon juice and puree. Slowly add the olive oil and process until smooth. Add 1/2 teaspoon salt and set aside.

FOR THE SALAD:
Preheat the oven to 400F.

In a large bowl, combine the potatoes and the olive oil. Toss to coat. Transfer the potatoes to a parchment-lined rimmed baking sheet and roast for 20 minutes, stirring after 10 minutes. Add the bell peppers to the baking sheet and stir to combine. Roast for 1 hour, stirring every 15 minutes, until the potatoes are tender and the bell peppers well roasted. Transfer the potatoes and bell pepper to a large, add 1/2 cup plus 3 tablespoons of pesto (or more if you want it creamier), stir well, and season with salt and pepper to taste. Serve at room temperature. Cover the remaining pesto with a layer of olive oil in a tightly sealed jar and refrigerate for up to 2 weeks (use it as a dressing for pastas, spreading it on toast, or topping fresh tomatoes.
Serves 6-8.
My family usually serves run-of-the-mill, drowned in mayonnaise potato salad at cookouts, so I knew that I had to provide an equally satisfying alternative to mix it up a little bit. This is it. The vibrant pesto deepens the flavor of the potatoes and the roasted peppers provide sweet bursts with every bite.

Per Serving (excluding unknown items): 321 Calories; 21g Fat (57.0% calories from fat); 6g Protein; 30g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 243mg Sodium
Exchanges: 1 1/2 Grain(Starch) ; 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat.

Diabetic Recipes - Vegan Straightforward Coleslaw - 12g Carbs, 4g Fiber

Thursday 10 September 2009

Diabetic Recipes - Vegan Sweet Corn Broth - 11g Carbs, 2g Fiber

Tuesday 8 September 2009

Filipino Dumplings in Coconut and Sesame Seeds - Palitao, 10g Carbohydrate; 1g Dietary Fiber

Filipino Sweet Potato Fritters - Maruyang Kamote, 21g Carbohydrate; 1g Dietary Fiber

North Indian Ginger and Tomato Salad - Adrak aur Tamatur Salat, 10g Carbohydrate; 2g Dietary Fiber

This one of the best amazing healthy recipes for diabetics which has been recommended by doctors and nutritionists.

North Indian Ginger and Tomato Salad - Adrak aur Tamatur Salat
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 15%) Veggie

Amount Measure Ingredient -- Preparation Method
1/2 cup fresh ginger -- (a 2-3-inch piece), peeled and cut into paperthin slices
1 medium banana pepper -- seeded and cut into paperthin slices (approx. 1/3 cup)
1/4 cup fresh lime juice
1/2 teaspoon salt
1 1/4 pounds fresh ripe tomatoes -- (about 4 medium)
freshly ground black pepper -- a sprinkling
1 tablespoon finely chopped fresh mint

Place the ginger and chiles in a small nonreactive bowl. Add the lime juice and 1/4 teaspoon salt. Let stand, tossing once or twice, for 20 minutes. Slice the tomatoes and arrange on a serving plate. Sprinkle on the remaining 1/4 teaspoon salt, the pepper, and mint. Turn gently to distribute the mint and seasonings. Add the ginger-chile mixture, arranging the ginger slices decoratively over the tomatoes. Serve slightly chilled.
Serves 4 as a side salad.
Serve alongside any combination of curry and flatbread. This salad is particularly good over fried cheese and vegetable curry, five-lentil stew or Gujarati mango curry.
With so many other foods on the table, Indian salads don't get the recognition that they deserve. Particularly in the north of India, however, there is seldom a meal served without at least a plate of freshly sliced cucumber, white radish, or tomato, and wedge or two of fresh lime. Salads are rarely complicated; it's their simplicity that makes them such an ideal complement to the other foods. This ginger and tomato salad is exquisite. It is a great addition to a larger Indian meal, as its fresh taste brings out the full flavors of the other dishes. It's also a terrific match with kebabs and other grilled (favorites), as well as very good served simply with fresh hot naan. If you can avoid the temptation, wait until good fresh tomatoes are in season.

Per Serving (excluding unknown items): 43 Calories; 1g Fat (10.2% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 282mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit.
Nutr. Assoc. : 0 0 0 0 0 0 0

Kurdistan Cutting Board Salsa - Mezair, 3g Carbohydrate; 1g Dietary Fiber

This recipes the one best of the best healthy recipes for diabetic which has been recommended by doctors and nutritionists.

Kurdistan Cutting Board Salsa - Mezair
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)
Spicy Veggie

Amount Measure Ingredient -- Preparation Method
1 large garlic clove
2 (to 3) jalapeno chile peppers -- seeded
1/2 cup chopped flat leaf parsley -- lightly packed
3 tablespoons chopped fresh mint -- (to 4)
1 pound ripe tomatoes
1/4 teaspoon salt
juice of 1 large lemon

On a large cutting board, mince the garlic and then the chiles. add the parsley and mint and chop. Slice and then chop the tomatoes, adding them to the other ingredients. Mix as you continue to chop by tuning the salsa with the flat of your knife or cleaver. Mix in the salt. Transfer the salsa to a small serving bowl and blend in lemon juice. The salsa will be quite runny, making it ideal for being spooned generously over bulgur or rice or for being sopped up with flatbreads. Perfect for the mezze tables.
Makes 2 cups salsa (8 one-quarter cup servings).
Our household name for mezair is "cutting-board salsa", because all the ingredients can be chopped together into one large pile on a cutting board - an excellent way to blend the different flavors, and it's fun. I first tasted this salsa in the town of Van in eastern Turkey, where it was served alongside pieces of grilled (2favorite) and bulgur pilaf; the combination was absolutely delicious. The amount of chiles in this recipe produces a salsa that is mildly hot; adjust according to your own taste.

Per Serving (excluding unknown items): 15 Calories; trace Fat (12.1% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 74mg Sodium. Exchanges: 1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0

Sunday 6 September 2009

Nepali Green Chile Chutney - Haryo Khursaniko Acher,5g Carbohydrate; 1g Dietary Fiber

Nepali Green Chile Chutney - Haryo Khursaniko Acher
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Veggie
Amount Measure Ingredient -- Preparation Method
1/2 teaspoon cumin seed -- dry-roasted
1 cup loosely packed fresh coriander leaves -- finely chopped
1/2 cup loosely packed fresh mint leaves -- finely chopped
4 green chiles -- finely chopped
1/4 teaspoon salt
1 pinch asafoetida -- (optional)
2 tablespoons freshly squeezed lemon juice

In a large mortar, pound the cumin to a powder. Add all the remaining ingredients except lemon juice and pound well to mash. Add lemon juice and continue to pound until a slightly dry paste forms. Alternatively, combine all the ingredients in a food processor and process briefly to blend; you want a slightly rough paste, not a uniform texture. Turn out into a bowl and serve with bread as a dip. This is best eaten immediately, or within 2 to 3 hours, while fresh herbs still have good flavor.
Makes about 1 cup chutney.
This is another Nepalese chutney, also on the fiery side of things and very quick to make. If you wish, cut back on the chiles. We have included in this book a number of chutneys and salsas that combine fresh coriander [cilantro] and chiles. Each is quite different from the next, but all are good accompaniments to meals based on bread.

Per Serving (excluding unknown items): 22 Calories; trace Fat (5.7% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 138mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.
Nutr. Assoc. : 0 3354 0 0 0 27170 0

Nepali Hot Peanut Chutney - 2g carbs; 1g fiber

Nepali Hot Peanut Chutney
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
2/3 cup unsalted peanuts -- (about 4 ounces) roasted or raw
3 (to 5) dried red chiles
1 piece fresh ginger -- (1-inch) peeled and grated
1 teaspoon cumin seed -- dry-roasted and ground
1/4 cup fresh lime juice
1 teaspoon sugar
1/2 teaspoon salt

If your peanuts are raw, dry-roast them in a cast-iron or other heavy skillet over medium heat until lightly golden. If using a mortar, coarsely chop the peanuts. Transfer to the mortar and pound fine. Break or chop dried chiles into very small pieces, discarding the stems, and add to the peanuts. Pound until finely ground. Add ginger and cumin and pound. Add the lime juice and blend well. The mixture should now have the consistency of a dryish paste. Alternatively, if using a processor, transfer the peanuts to a processor and pulse to chop finely. Break up the chile into small pieces, discarding the stems, and add to the processor together with the ginger, cumin, and lime juice. Pulse 4 or 5 times to blend. Stir the sugar and salt into the chutney and blend well. Turn out into a bowl and serve with fresh breads.
Makes about 1 cup (16 one-tablespoon servings).
...it's just a matter of time before someone in North American begins to market a chile peanut butter. Peanuts and chiles naturally call out for each other, as in this Nepalese chutney.

Per Serving (excluding unknown items): 39 Calories; 3g Fat (64.3% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 68mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0

Saturday 5 September 2009

Nepali Spicy Tomato Chutney - Tomate Achuar, 9g carbs; 2g fiber

Nepali Spicy Tomato Chutney - Tomate Achuar
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
1 tablespoon vegetable oil
1 1/2 tablespoons minced garlic -- (approx. 4 medium cloves)
1 medium onion -- finely chopped
1 tablespoon finely chopped fresh ginger
3 fresh green chile pepper -- chopped
1/2 teaspoon fenugreek seed -- dry-roasted and ground
1/2 teaspoon cumin seed -- dry-roasted and ground
2 large tomatoes -- (about 1 pound) coarsely chopped
1/2 teaspoon salt
1 cup loosely packed fresh coriander leaves -- coarsely chopped

Heat the oil in a heavy saucepan or deep skillet over medium-high heat. add the garlic, onion, ginger, and chiles and fry for 1 minute. Add the fenugreek and cumin and cook 1 minute more, stirring. add the tomatoes and salt, and bring to a boil. Lower the heat, partially cover, and cook for another 15 minutes, or until thickened almost to a paste. Turn out into a bowl and stir in the coriander leaves. Serve as a condiment and dipping sauce for bread. Stored in the refrigerator, well sealed in a glass container. It will keep for a week.
Makes about 1 1/2 cups sauce.
There are hundred of different fresh chutneys, all depending on what is in season and what particular tastes a cook wants to put together. This particular one we had trekking; after a long day of walking, nothing could have tasted better than a bowl full of dal, a pile of chapattis made from freshly ground wheat, and a tiny plate of fiery hot tomato chutney.

Per Serving (excluding unknown items): 63 Calories; 3g Fat (35.1% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 195mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 413

Sichuan Spicy Peanut Sauce - 7g carbs; 2g fiber

Sichuan Spicy Peanut Sauce
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
1/2 cup unsweetened peanut butter
1/2 cup warm water
1 teaspoon cayenne pepper
1/4 cup cider vinegar
2 tablespoons soy sauce
1 large garlic clove -- finely chopped
3 (to 4) scallions -- finely chopped

In a medium-size bowl, combine the peanut butter and warm water, and whisk until well blended and smooth. Stir in the cayenne, then stir in the vinegar and soy sauce. Stir in the garlic and scallions. If you are serving over noodles (Sichuan-style) , you might want to thin the sauce even more, and add a little more cayenne. But if you are using it as dip for bread, you won't want it any thinner than this. The sauce gets thicker as it sits, much thicker if refrigerated. You may need to thin it by blending in a little warm water when you take it from the refrigerator. This is a good keeper in the refrigerator, but if you plan to make it ahead, don't add the garlic and scallions until just before you serve the sauce. This recipe can be doubled or tripled, but increase the garlic and scallions by a lesser proportion.
Makes 1 1/4 cups of sauce.
This sauce is one of the best all-around accompaniments for flatbreads that we know of. It is traditionally served over cold wheat flour noodles, and is a great dip for uncooked vegetables like broccoli, cauliflower, and carrot sticks. It's excellent for parties, and for kids; it keeps well in the refrigerator, and it is very simple to prepare.

When you make the sauce, it will be thin, but as it sits (especially if kept in the refrigerator) , it will again become almost as thick as the peanut butter you began with - a reminder of just how much oil is in peanut butter.

Per Serving (excluding unknown items): 163 Calories; 13g Fat (67.3% calories from fat); 7g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 534mg Sodium. Exchanges: 1/2 Grain(Starch) ; 1 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0

South Indian Spice Powder - Sambhar Masala, 3g carbs, 1g fiber

South Indian Spice Powder - Sambhar Masala
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Amount Measure Ingredient -- Preparation Method
1 teaspoon urad dal -- (black gram dal)
1 teaspoon channa dal -- (made from hulled and split small chickpeas)
2 tablespoons coriander seed
1 teaspoon cumin seed
2 teaspoons black peppercorn
1 teaspoon fenugreek seed
10 dried red chiles
1 pinch turmeric -- (optional)

In a heavy dry skillet, roast the dals over medium-high heat, stirring constantly, for 5 to 8 minutes. Set aside. In the same skillet, dry roast the spices (except turmeric) over medium-high heat, stirring constantly, until aromatic, about 3 minutes. Set aside. In a spice grinder or large mortar, grind the dals to a powder. Grind the roasted spices to a powder, then grind the dried chiles to a powder. Combine the dal, ground spices, and chiles. Add the turmeric, if you wish. Store in a tightly sealed glass jar. This keeps well, but it does lose flavor over time, so it's best to make up a new batch after six months.

Note: Most seeds or pods benefit form dry-roasting before grinding in a spice grinder or mortar and pestle. Use the method described here to release the fragrant aromas of peppercorns and dried chile pepper flakes; spices such as cumin, fenugreek, cardamom, coriander, and black mustard seeds; and nuts and sesame and poppy seeds.

Makes approximately 2/3 cup (about 10 one-tablespoon servings).
Use as a spice mix in southern Indian recipes as directed.
Per Serving (excluding unknown items): 13 Calories; trace Fat (19.9% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Fat.
Nutr. Assoc. : 3092 0 0 0 0 0 0 0

Tuesday 1 September 2009

Does anyone know any more about hiw zinc could help us type 2 folks?

This article is very basic biochemical research. It's about a new technique for studying the amount and distribution of zinc in pancreatic cells as a marker for a genetic defect in diabetes. It appears to have nothing to do with the amount of zinc in the body. There's nothing in the article to suggest that taking zinc would have any benefit in type-2-diabetes.

The interrelationship of zinc and diabetes is complex and not well understood, hence the significance of this article. There have been conflicting studies about whether zinc intake affects the chances of developing type-2-diabetes. There's no evidence zinc is helpful in treating diabetes. If you are thinking of taking a zinc supplement, remember that zinc can be toxic...read more

The caffeine will help boost bg somewhat

Once more thanks for your advice. I will try to change my breakfast and see if that helps to cope much better until my break without having to run to the cafeteria to have a coffee with sugar, a big mistake I made, I know, but I felt so weak and shaky (and scared too that it could go even lower....). It is the same at night, sometimes I feel scared that it could go down very much during my sleep and not be aware of it. So I always have a glass of milk just before I go to sleep. Maybe this is wrong too? Or somehow we will wake up if we do not feel well? And is it because my body has been used to high glucose levels that I do not feel bad if it goes up a bit over the limit but feel bad when it goes down?.

Running for coffee with sugar may not be so wrong when you go low, but it usually needs follow up. The caffeine will help boost bg somewhat, since it stimulates glycogen release and others, and the sugr (not very much of it, of course) helps too. Once that sunk in, perhaps 10 to 20 minutes later it may be best to have something more substantial, particularly protein, if the next meal is more than 1/2 hour or so away. You wake up because something unusual is affecting your system. If low your counter-regulatory hormones such as adrenilyn are released, and the affects tend to wake up most people. If you go high then other warning symptoms are started that may also wake you up.

The real problem for diabetics is if you DON'T get these symptoms, and therefore don't wake up. This is known as HypoGlycemia Unawareness (or HGU) and is very dangerous. At this poin you shouldn't worry about that if it hasn't been that way for you till now. HGU MAY be there from the start if that's how your system is, for whatever reason, but it usually appears after many years of diabetes, probably aide by very poor long-term control. Of course it's always a good idea to have someone around that knows what to do if you have problems. What really scares me is a diabetic with HGU who lives alone. Lost a good friend to a heart attack after he'd survived poor control for 33 years or so. Whether he had a hypo at the same time will never be known, but I wouldn't be surprised.

Distured Sleep for Diabetics

Uneven sleep and a possible bad dream causing an anxiety attack are quite likely. The symptoms are similar to an anxiety attack which would be understandable if you are worried all the time about your diet and numbers etc. As you are fully aware, stress, even momentary, will spike your numbers. The proof of this would be if you get up or sit up and do relaxation and let the episode pass and as your pulse settles and the adrenalin slows it should affect your next reading which you could take in half an hour. If its indeed an anxiety attack the BG numbers will be down 10% or more from the earlier reading. I wouldn't go running for meds if its only occassional. If you treat it with extra oral diabetics or short acting insulin you could go too low in the night.

BTW get your thyroid hormones checked (cold feet) and if you are type 2 don't check so often. Checking too much can easily cause a person to cross the line from sensible to borderline OCD and OCD would go hand in hand with anxiety symptoms which will cause higher readings.... .funny how that works eh? Perfectionists should not be allowed to have such a wonderful disease as type 2 diabetes. Anyway you are right, worry about lows not highs. Highs won't kill you unless they are very very high and if that happens go to ER...read more

Diet Mountian Dew for Diabetics

Your question(s) touches on a very sensitive issue for some diabetics. There are those who know the harm sodas, of most any kind, can cause and others just ignore the facts and give into their addiction for soda containing high fructose corn syrup, sugar, or a substitute for sugar. Both sides of the issue will defend their position. Ultimately each one of us has to take responsibility for our own body. You can’t do it for your husband, it is his responsibility! If you husband is serious about controlling his sugar, all he has to do is check his glucose after drinking a soda/juice and he will know. Everyone is unique and what raises glucose too high and for too long for one may not do the same for another. ORANGE JUICE is 46 on the glycemic index. If there is sugar mixed in, which is usually the case in many juices, that instantly raises the GI/GL as sugar has one of the highest GI/GLs you can get.

Fruit
Glycemic Index
Apples, Golden Del. 39
Bananas 62
Cherries 23
Grapefruit 26
Grapes 45
Orange juice 46
Oranges 40
Peaches 29
Pears 34
Plums 25
Raisins 64

MOUNTAIN DEW in the U.S. contains high fructose corn syrup (HFCS) and its consumption has been fingered as a causative factor in heart disease. It raises blood levels of cholesterol and another type of fat, triglyceride. It makes blood cells more prone to clotting, and it may also accelerate the aging process. HFCS IS A MAJOR ENEMY OF DIABETICS. DIET MOUNTAIN DEW contains ASPARTAME. Not too long ago, aspartame was on a Pentagon list of bio-warfare chemicals submitted to Congress, which just goes to show you how lethal a chemical it really is. Although seizures are reported among aspartame users, headaches are the most common complaint. Diabetics should stay away from sugar subs used in sodas altogether.

Mountain Dew lists its ingredients as:
Carbonated water
Sugar (replaced by High fructose corn syrup (HFCS) in much of the United States)
Concentrated orange juice
Citric acid
Natural flavors
Sodium benzoate (preserves freshness)
Caffeine (54 mg per 12 US fluid ounces (350 ml))
Sodium citrate
Erythorbic acid (preserves freshness)
Gum arabic
Calcium disodium EDTA (to protect flavor)
Brominated vegetable oil
Yellow 5
Thiamin hydrochloride

Diet Mountain Dew: Sugar/HFCS is replaced with:
Concentrated orange juice
Citrus pectin
Potassium benzoate (preserves freshness)
Aspartame
Potassium citrate
Acesulfame potassium
Sucralose

Mountain Dew Throwback:
Carbonated water
Sugar
Citric acid
Natural and artificial flavor
Sodium benzoate (preserves freshness)
Caffeine (54 mg per 12 US fluid ounces (350 ml))
Gum arabic
Brominated vegetable oil
Yellow 5

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