Need Advice on Cooking for Diabetics [Archive]

Yummys_Girl

06-10-2006, 11:23 AM

Hiya Tuta

I am new to the forums as well, and recently diagnosed with diabetes about 6 weeks ago. At that time my fasting glucose was 284. I am still learning all the tips and tricks, but I lost 12 pounds in 6 weeks and am keeping my glucose levels in the 140's on average, so I'm thinking I must be doing something right along the line.

There are lots of wonderful recipes out there on the internet. I've been collecting them like a fiend and trying them a little at a time. I was a huge soda pop drinker and have cut that out completely. I drank WAY too much of it in a day. Cutting that out, alone, and changing my portion size and how I prepare foods has made a huge difference for me, already. I can honestly say I feel tremendously better. Funny thing is, I never realized I was "Feeling bad" till after I was diagnosed and started changing my eating habits.

There are some wonderful and inexpensive low carb products out there, and I've learned that food can still be healthy and taste good. For the most part, I've stayed away from pastas and things, However I just purchased some of that low carb Dreamfield's pasta and am going to try that over the weekend. I'm hoping I will like it because pasta is something I'd still like to be able to eat now and then.

The exercise the docs suggest is truly important and definitely makes a difference. And staying away from fried foods as helped alot. I do occasionaly fry with minimal amounts of olive oil, and am careful to buy the leanest cuts of meat possible, and remove any fat possible, before cooking. Vegetables have always been something I have never cared much for. But I have found out how important they are in the diet. I'm learning to eat some of them, though there are a few I just can't stomach no matter how I try. (Broccoli is one of those )

As a newbie to this thing, myself, I'm not sure if this info has been helpful to you, or if I am repeating things you already know. It's nice to have some people to share ideas and experience with though. I've learned alot from these forms already.

DeBora4BobbyL

06-10-2006, 11:37 AM

Yummy, do you have any recipes that you could share? We'd love it if you did! :D

tuta

06-10-2006, 01:04 PM

Hi Yummys Girl. Thanks for the info on diabetes. My husband and I are having trouble getting our sugar in the normal range especially me as I had a liver transplant 5-1/2 years ago and all of a sudden thigns are going sort of wacky. I have to take 1 unit of humalog for every 6 carb and its sort of hard. I can't seem to in the groove to write everything down. We too stay away from potatoes and pasta and myh husband loves them both!. We are seeing a nutritionist and a diabetic educater and she has been a lot of help. Do you use any artificial sweetener in you cooking and which one? Hope to hear from you soon with some more info. Hope we can share recipes. Tuta

Yummys_Girl

06-11-2006, 07:33 AM

Tuta,

I have been using the Splenda artificial sweetner, so far. I have read up some on the natural sweetner, Stevia, however being that it is not FDA approved to be sold as an aritificial sweetener, my husband prefers I don't use it. (Personally I would really like to try it, however I do understand his concerns)

I mostly only use Splenda to make koolaid and to put in my oatmeal. I also used it to make some banana bread one night, and it turned out well.

I posted a few recipes in the recipe thread, and have more to post, soon.

You may want to check out Dreamfield's pasta, if you haven't, yet. It comes in 5 pasta shapes and is only 5g of digestible carbs per serving. I know there are lots of people who cannot eat regular pasta but can eat this brand, due to the low number of digestible carbs. I tried some last night and checked my glucose an hour later and it seemed be in my usual range for one hour after a meal. I didnt notice any spike in the glucose result

cat lover

06-11-2006, 09:03 AM

Tuta,

I mostly only use Splenda to make koolaid and to put in my oatmeal. I also used it to make some banana bread one night, and it turned out well.

Hello; I'm not a diabetic, but I do use splenda in a lot of things and I love it in Koolaid! A rather inexpensive drink made drinakable again just by substituting splenda for the sugar. I usually make it by the pitcher and then just sweeten it by the glass full with splenda.

tuta

06-12-2006, 11:51 AM

Yummy Girl and Cat Lover. Thanks for the info on Splenda. I will try the Koolaid, sounds good. I'm trying to find some other things to drink and quit drinking the diet pop!. I have a book called Diabetic Sweet Tooth Cookbook by Mary Jane Finsand. It has a great recipe for cinnamon rolls with only 13 carbs per roll and also how to make powdered sugar with Splenda or Equal. I'm going to try them and will let you know how they are and then post the recipe. Tuta.

cat lover

06-12-2006, 12:13 PM

Haven' t done the powdered sugar thing with splenda yet,anxious to hear how that worked!

DeBora4BobbyL

06-12-2006, 01:40 PM

Tuta, are the rolls made with soy flour or what?

Marie

07-02-2006, 07:04 PM

Hello all. My DD was diagnosed 2 yrs. ago (at the age of 19) with Type I Diabetes. It's still a learning experience for us. Pasta was always a big part of my meal planning and her eating so that's been a major adjustment for all of us (along with portion control).

We all like the Splenda very much - to the point that hubby and I now use it all the time in our tea and coffee. Just one "warning" Do not use it as a sugar substitute in recipes that include yeast. I found this out the hard way after making 2 loaves of bread in the bread machine. Yeast needs some sugar to feed on. Now I know to add some sugar along with the Splenda (or any other sweetener). Any one need some door stops? :rolleyes:

BTW, in case you haven't already checked it out, they have some great recipes on their site (www.splenda.com (http://www.splenda.com)).

DeBora4BobbyL

07-02-2006, 07:09 PM

Marie, thank you. I did not know that there was a problem with mixing Splenda and yeast. Good to know.

Yummys_Girl

07-02-2006, 07:27 PM

Thanks for the good info, Marie!

mftaylor

07-04-2006, 11:40 AM

Hi, I'm new to the board as of today, but was glad to find a site about Diabetic Cooking,etc. My son was also recently diagnosed with Diabetes - about 9 months ago. Type 1. He is 14. He is doing well, however, I'm constantly also searching for carb friendly recipes so I'm glad I ran upon your site. I was reading the posts and saw where "Tuta" was going to try a new recipe for Cinnamon rolls? How did they turn out and would you mind sharing the recipe with us? I am looking forward to meeting and talking with you all. Fran in Maryland

DeBora4BobbyL

07-04-2006, 03:20 PM

Hello Fran. I am hypoglycemic, so I understand about reducing the carbs. When I am not on a weight loss diet, I have to watch those things too. I look forward to seeing some of your recipes.

Yummys_Girl

07-04-2006, 06:05 PM

Welcome Fran!

I was diagnosed with diabetes, myself about 2 months or so ago. I have tons of low carb recipes I can share.

What kinds of things are you interested in?

Marie

07-13-2006, 05:56 PM

I should have mentioned this earlier. I'm a big fan of using the local library. I like to check out different cookbooks. That way, I can take them home and browse through them at my leisure (I'm one of those that reads a cookbook like a novel-LOL). If I only find a couple of recipes that I'd like to try, I've saved tons of $$ by not buying the book. If I see a lot that I'd like then I'll go to the bookstore to get my own copy if it's still in print. Also check out their magazine section. They might have one or 2 of the magazines for diabetics.

Yummys_Girl

07-13-2006, 07:28 PM

Great idea, Marie! Thanks for suggesting it. I hadn't thought of that!

DeBora4BobbyL

07-14-2006, 12:43 AM

Marie, those are excellant ideas! Have you thought about sharing some of these ideas in the Frugality (http://www.momsmenu.com/forums/forumdisplay.php?f=34) forum? You sound like you have a lot of ideas for the frugality topic. You could start a discussion about some of these ideas about saving money on cookbooks or recipes. I too read cookbooks like some ppl read novels. lol

Anyway, I like your idea. Next time I am in the library (in my case it isn't the public library, it is the university library) I will look for some recipes.

boggsZ

08-15-2006, 09:05 AM

I everyone my husband was just diagnosed with diabetes his reading was 360 the dr is wanting to put him on a pill not sure what we go thur and see I have got to learn to cook for him so he can still eat the hardest thing will be the bread and potatoes any suggestions i already use splenda i make a zuccheni bread using splenda and he likes it. we are going to do this as a family it will be good to change are eating habits and support dh

DeBora4BobbyL

08-15-2006, 11:08 AM

Boggs, have you looked through the recipes in the Diabetic section and the Low-Carb section? I am hypoglycemic and potatoes were the thing that messed up my blood sugar the worst. I wish you well as you work out a diet for him. 360 is extremely high.

boggsZ

08-15-2006, 11:45 AM

Debora im finding all kinds of good recipes here Thats the big thing is potatoes its going to be very hard for him not to eat them

DeBora4BobbyL

08-15-2006, 12:16 PM

Have you thought about cooking some cauliflower in chicken juices after you roast a chicken and then make them into mock mached potatoes? I love doing that.

cat lover

08-15-2006, 12:25 PM

Here'a recipe for the "mashed potatoes" using caulifower

Cauliflower “Mashed Potatoes"

A great recipe for mashed potatoes without the carbs,

Source: Chef Franklin Becker

1 head of cauliflower
1 clove of garlic
1 leek, white only, split in 4 pieces
1 tbsp. Butter
1 tbsp Butter Substitute (Butter Buds or the like)
Pepper to taste-if you are not salt sensitive, you may add some salt.

Cut up the cauliflower into small segments. Steam the cauliflower, garlic and sliced leek till completely tender, approximately 20 - 30 minutes. While still hot, puree the mixture in a food processor till it resembles potatoes. For a smoother texture, the blender can be used afterward. Add a little water if the mixture seems to dry. If you are not salt sensitive, you may season with salt and white pepper to taste and add the butter to round out the flavor and texture.

Nutritional Information:

Nutrients per Serving:
Calories 82 (32% of calories from fat)
Total Fat 3g
Protein 3g
Carbohydrate 12g
Cholesterol 8mg
Sodium 130mg
Dietary Fiber 4g
Saturated Fat 2g
Calcium 47mg
Iron 1mg
Potassium 481mg
Vitamin A 160iu
Vitamin C 70mg
Dietary Exchanges: Vegetable 2, Fat 1

Yummys_Girl

08-16-2006, 12:37 AM

PersonallY I tried the fake potatoes using cauliflower and I cannot stand them!!! If you like cauliflower, they really do get the consistencey of mashed potatoes and you may like them. But I can't stand the cauliflower taste.

Here is some tips/suggestions from my own experience, having been diagnosed with diabetes in May:

He should still be able to eat potatoes if he allows them into his meal plan for the day and eats only small portions. Use the Yukon gold potatoes or red potatoes. They are more expensive but better for diabetics, as they cause less glucose spiking. Also baked or roasted is best. Mashed is the worst because they break down in your body too quickly, causing higher glucose spikes. Sweet potatoes are much better for diabetics than regular, so that is an option if he likes sweet potatoes. With any potaotes, only small portions and don't eat them often. Adding sone vinegar to the potatoes as a seasoning before eating (but after cooking) helps lower the glycemic index of potatoes and therefore causes them to break down slower in the body, causing less glucose spiking for most people.

Bread is still allowed in moderation as long as its a small portion at a time and the right type of bread. You want to get the low carb/high fiber breads. Most stores carry it. The best tasting I have found is at super Walmart. The brand is Nature's Own and its the one that says double fiber. It is only 5 carbs per slice when you subtract the fiber. Brownberry also makes a low carb bread that says carb counting on the package. It's not as good as the nature's own brand but still quite good. There is also a new one in a white bag its called light and tasty or light and lively. Something like that.

Another option for breads: Low carb tortillas are a great bread substitute in alot of cases. Use it to make a wrap instead of a sandwhich. I use them as a crust to make my own low carb pizzas. Thomas's also makes a light English muffin which is fairly low in carbs once the fiber count is deducted. It's considerably higher in carbs than the low carb bread and you can only have half the english muffin but its nice for a treat and something different.

cat lover

08-16-2006, 09:29 AM

I was wondering about the potato and bread thing myself after boggsz posted about her DH and potatoes. That would get me! I love potatoes! I use some diabetic recipes just because they sound good not because we have to so the only thing I know about a diabetic diet is what I read. Thank goodness there are others posting here that can give boggsz some information on it all firsthand.

DeBora4BobbyL

08-16-2006, 11:32 AM

Good suggestions Yummy. I know the hypoglycemic diet is much stricter than the hyperglycemic diet. I am one of those that loves the cauliflower. lol My DH can't stand to be in the house when I am cooking it, much less to eat it. lol

Good ideas Yummy.

Yummys_Girl

08-16-2006, 04:38 PM

I should have mentioned, that potatoes and breads are ok for MOST diabetics in moderation, as long as you figure them into your meal plan for the day. There are a few people who cannot eat them no matter what. But most people can, as long as the portions are small and infrequent.

Once he is on his meds a couple of weeks or so and things start to get regulated, he should test before and 2 hours after meals to see how different foods will affect him. I'd do this for about a month or so at least, as the meds start to regulate him more, things will change a bit.

Yes, the 364 is high, but hang in there. Most likely he will have it regulated in no time if he sticks to the diet well. Mine was 284 when diagnosed and my A1C showed my average daily glucose as 334. I take the Glucophage 500mg twice a day which is a pretty low dose, and am running 110-130 before meals, with 115 being the average. So, there is hope ahead! Give the meds a good month or so to really see what his average is going to be.

I treat myself once a month or so and eat "regular food," but in moderation, for one meal, and I haven't had any problems and am losing weight without any stalling.

GIving up the potatoes and pastas were the biggest issue for me. As well as the soda pop. (I was a HUGE soda pop drinker) I found the Dreamfield's pasta which is heaven sent for diabetics who love pasta and miss it terribly. And the potaotes I work in on occasion. I cut out soda pop completely because its not the best for you anyway and I dont like the diet soda after taste.

One of the main things that has made a huge difference for me is choosing the right glucose meter. I dont tolerate pain well and I hate needles. (A nurse who hates needles. Strange, eh?!) So, relistically I knew I wouldnt stick my finger often unless it was an extreme necessity, because it hurts terribly bad to me. So I chose a good quality meter that offers alternate site testing, and stick my forearm and 99% of the time I can't even feel it. (I use the Freestyle Glucose Meter) If I do feel it, its very mild and it doesnt hurt at all. Without this kind of meter, I'd be a mess right now, I'm sure.

Just thought I'd offer some more tips before he goes back to the doc.

If you have anymore questions, I'd be glad to answer them for you if I can. I'm no expert of course, but can at least speak from experience. It's a huge lifestyle change and the more support you have the easier it is.

DeBora4BobbyL

08-17-2006, 12:34 AM

Thanks for sharing!

Yummys_Girl

08-21-2006, 11:21 PM

BoggsZ, how did it turn out when your DH went back to the doctor? I just wondered what they put him on and what sort of diet plan they gave you to follow

boggsZ

08-23-2006, 03:33 PM

Yummy im so sorry i didnt get back her sooner i havent got any notiafacation and things have been crazy anyway The doctor put dh on 1000milg a day of glucaphage (SP) and he is watching what he eats close well i am he eats what i tell him to he is taking this so well his levels are still high in the high 200 his A1c test came back 11.3 the dr is going to wait a couple weeks to see if she needs to put him on more meds thay gave him a Ascensia elite el monitor his figures are so tough its hard to get them to bleed but we are learning he is on a eating schedule so that i hope will help and im trying to find different things for his lunch its easier when his home but i have to pack lunch 4 days a week he eats breakfast at 6 snack at 10 lunch at 12 then snack at 3 then supper at 6:30 the longer time goes by the more i will learn so i can help him we go to se a nutritionast on the 14th so that will help. and this thread is a great deal of help to me thank you

Yummys_Girl

08-23-2006, 08:15 PM

Hi BoggsZ

Thanks for the update. I am on the glucophage 1000mg a day also. Its a pretty common dose and his A1c was a little lower than mine so, it sounds like there is a very good chance this dosage will help if he watches his diet. The glucophage took a couple weeks or so for it to really start bringing my sugars down fairly well.

It sounds like he is accepting it well so far, which I found is half of the battle. If he has trouble getting his fingers to bleed he can always ask for a monitor that allows alternate site testing of the forearms and other places. They are much less painful for most people as well. (I have one of the alternate site capable monitors and it makes a big difference for me in tolerating the sticks)

I just finished the series of diabetic education classes last night, and they were very informative. I had already been doing most of what they suggested since I did a great deal of research on the internet, but there was still alot to learn. I'm sure you will both find those helpful and they will give you tons of literature to read and refer to.

If you need recipes or just want to chat feel free to PM me. I have some good options for sweets if he is a sweet eater and would like to incorporate some sweets into his diet. Sometimes having someone to discuss ideas and tips wth helps alot.

I am glad to hear your DH is doing well with the diet so far. It becomes much easier once you accept that its a lifestyle change more than anything, and it gets easier over time.

Keep us posted on how he is doing and let me know if you want to chat or anything.

boggsZ

08-24-2006, 05:55 AM

yummy, thanks for all the advise His reading are staying in the low 200 I would love some sweet options for him I made him a apple spice cake and also zuchinie bread i used unsweetened apple sauce and splenda to make them this is only the second day he has taken 1000mg he had to take 500mg the first 5 days. He is so hard to fix veggies for cause he dont like most of them but we will work on that lol I am looking for a good and soft cookie recipe for him do you have any?

have a great day Karen

cat lover

08-24-2006, 09:32 AM

boggsZ, below is a link to several diabetic cookie recipes; I don't know which would be a Soft cookie, but bet you can find something here; if you find a soft one let us know, thanks!

http://www.informationaboutdiabetes.com/Cookie.htm

boggsZ

08-24-2006, 11:16 AM

cat lover thanks a bunch ill be sure and let you all know

Yummys_Girl

08-24-2006, 05:52 PM

I have several cookies recipes but the only one I tried so far for diabetics is a peanut butter cookie recipe. I will look through my recipe box and find it for you. I thought I had it in my computer recipe software but I dont see it, so I will need to hunt for it. I'll post it once i find it.

As for the vegetables, I had the same problem. The only veggies I liked were corn (which is high in carbs) and green beans and spinach. I have experimented and found ways that I can eat certain ones. Brocolli i have tried and tried and just cannot find a way I can eat it. But I do love peppers and onions in many things. I have learned to eat mushrooms now in sauces and casseroles, and vegetables in soups. So those are some options. Maybe he will eat veggies in soups and casseroles and things, also try putting them in omelettes and in salads. All of that worked for me. I probably dont eat the amount of vegetables I should even still, but I do much better than I used to.

Yummys_Girl

08-24-2006, 06:11 PM

Here is the peanut butter cookie recipe I made. If you use regular butter or light margarine, etc the cookies will be thin but soft. If you use unsalted butter the cookies dont seem to spread out as thin. They tasted very good. The whole family liked them.

Diabetic Peanut Butter Cookies

1/2 cup nautural or sugar free peanut butter
2 tbsp Brown sugar twin *See below
1/2 cup chopped pecans or almonds (optional)
4 tbs almond flour
1/2 cup splenda
3/4 cup heavy cream
1/2 tsp baking powder
2 tsp vanilla or sugar free vanilla syrup by DaVinci or Torani

Preheat oven to 375. Mix ingredients well. Drop onto ungreased cooking sheet by teaspoon. Bake 10 minutes till set, not hard.

Makes 10-16 cookies
38 carbs in total recipe

*For the brown sugar twin, I used brown sugar splenda but then you have to convert the measurement. There is a thread about it in the substitutions area and I followed cat lovers reccomendation and it worked great) I didnt use ny nuts because I dont like nuts in most cookies

Yummys_Girl

08-24-2006, 06:15 PM

I haven not yet tried this one, but it is on my list of thing to try.

SPLENDA OATMEAL RAISIN COOKIES

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup butter, softened
1 cup SPLENDA Sugar Blend for Baking
1 tablespoon molasses
2 large eggs
1 1/2 teaspoons vanilla extract
3 cups old-fashioned oats, uncooked
1 cup raisins

PREHEAT oven to 350° F.

STIR together flour, soda, and cinnamon. Set aside.

BEAT butter and SPLENDA Sugar Blend for Baking at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.
STIR in oats and raisins.

DROP dough by rounded tablespoons onto lightly greased baking sheets.
BAKE 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.

Yummys_Girl

08-24-2006, 06:57 PM

I have lots of recipes using the special low carb high fiber products and the various different artificial sweeteners, but most people who are new to diabetes dont have those in thier home or even know about them, so Im not sure if anyone would be interested in them

Recipes that use things like Carbquick, Dreamfield pasta, Carbalose flour, whey powder, gluten flour, Xylitol (I think I spelled that right)

I hve learned to use these new things and am building up my supply with them as staples so that I can get as much taste as I can out of my food. I almost have all of these new products in my cabinet now.LOL

cat lover

09-14-2006, 07:37 AM

I have lots of recipes using the special low carb high fiber products and the various different artificial sweeteners, but most people who are new to diabetes dont have those in thier home or even know about them, so Im not sure if anyone would be interested in them

I would think lots of people would probably greatly appreciate you posting them. Even if they don't know about the different ones it would maybe encourage them to go looking for other items they could use. And then they'd even have a recipe for using that product in and they could see which they like, which is available in their area, and which they like the taste of. Just my thought!