any good low-fat, low-sugar, low-salt recipes?? I know... just suck all the fun out of life!
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steve2-in-la
Well-known member
Honey is really counter-indicated for diabetics. Worst possible thing. I suggest Splenda.
dawn_mo
Well-known member
When my husband is experiencing low blood sugar, he takes a teaspoon
of honey to raise his blood sugar quickly. It is very high on the glycemic index. Then he follows up with some peanut butter on whole grain English muffins to keep his blood sugar from spiking and then dropping too quickly.
Is there any particular reason you are asking for these types of recipes? It might help if we knew what you were trying to do. I agree with Meryl, Mrs. Dash mixes are quite tasty. Sprinkle some on your rice when you are making it, it adds a lot of flavor without adding any salt.
of honey to raise his blood sugar quickly. It is very high on the glycemic index. Then he follows up with some peanut butter on whole grain English muffins to keep his blood sugar from spiking and then dropping too quickly.
Is there any particular reason you are asking for these types of recipes? It might help if we knew what you were trying to do. I agree with Meryl, Mrs. Dash mixes are quite tasty. Sprinkle some on your rice when you are making it, it adds a lot of flavor without adding any salt.
Unfortunately, if you find any good-tasting low-sugar (low-carb) recipes, they
are often high in fat to give them flavor. As Steve and Dawn have said, no - honey is just liquid sugar/carbs.
One thing I didn't know until recently, table sugar is half fructose and half glucose, or something like that... don't quote me, not sure of the specifics.
But - for some good low-carb, and healthy fat recipes, you can always go to my collection at http://health.groups.yahoo.com/group/GRS-Low-Carb/
I recommend stevia - it's a very good sugar substitute.
are often high in fat to give them flavor. As Steve and Dawn have said, no - honey is just liquid sugar/carbs.
One thing I didn't know until recently, table sugar is half fructose and half glucose, or something like that... don't quote me, not sure of the specifics.
But - for some good low-carb, and healthy fat recipes, you can always go to my collection at http://health.groups.yahoo.com/group/GRS-Low-Carb/
I recommend stevia - it's a very good sugar substitute.
michael-in-phoenix
Well-known member
My Type 11 is easily controlled with exercise and ever-lessening doses of...
...meds.
I limit sweets to a bite or two, here and there, and never on an empty stomach.
I don't drink sugary sodas, opting for water, fruited herb teas or diet soda, if I just hafta have one.
I exercise daily, usually jogging, biking, walking or various gym aparati of torture. If I do this, everything works out fine.
Michael
...meds.
I limit sweets to a bite or two, here and there, and never on an empty stomach.
I don't drink sugary sodas, opting for water, fruited herb teas or diet soda, if I just hafta have one.
I exercise daily, usually jogging, biking, walking or various gym aparati of torture. If I do this, everything works out fine.
Michael
shaun-in-to
Well-known member
Sugar is sugar, as far as the body is concerned. It used to be thought that
different sugars were "accepted" different ways by the body--that, say, eating a spoonful of sugar was more "damaging" than the equivalent amount of sugar baked into a muffin. But it's X grams of carbohydrate either way, just metabolized at differing rates. So there's nothing really to be gained, from a diabetes perspective, from subbing honey for sugar. (That goes for Type 1's, anyway, who don't have to watch their sugar intake so much as Type 2's.)
different sugars were "accepted" different ways by the body--that, say, eating a spoonful of sugar was more "damaging" than the equivalent amount of sugar baked into a muffin. But it's X grams of carbohydrate either way, just metabolized at differing rates. So there's nothing really to be gained, from a diabetes perspective, from subbing honey for sugar. (That goes for Type 1's, anyway, who don't have to watch their sugar intake so much as Type 2's.)
shaun-in-to
Well-known member
There are other mineral salts, like potassium salt, that can be used in cooking. Health-food stores
would stock them. Also try powdered seaweeds. Asian condiments like soy, fish and oyster sauce can add saltiness without being high in salt (but check the ingredients label to make sure you're not buying something cheap and salt-laden). Depending on the dish, adding small amounts of acid, such as lemon or lime juice or various vinegars, can have salt's flavor-enhancing results.
would stock them. Also try powdered seaweeds. Asian condiments like soy, fish and oyster sauce can add saltiness without being high in salt (but check the ingredients label to make sure you're not buying something cheap and salt-laden). Depending on the dish, adding small amounts of acid, such as lemon or lime juice or various vinegars, can have salt's flavor-enhancing results.
heather_in_sf
Well-known member
This is interesting, my mom was just diagnosed with Type 2 and she's not allowed any carbs for now.
I gave her some Stevia but she doesn't like the aftertaste. I also brought up a bottle of agave so she puts in a drop of that and the stevia in her coffee and is somewhat mollified. Her sugar levels are too high and they're hoping with medication and diet and exercise they will come down. Just found out my aunt has it as well. So now that it's officially in the family I guess I really need to watch out... any suggestions?
I gave her some Stevia but she doesn't like the aftertaste. I also brought up a bottle of agave so she puts in a drop of that and the stevia in her coffee and is somewhat mollified. Her sugar levels are too high and they're hoping with medication and diet and exercise they will come down. Just found out my aunt has it as well. So now that it's officially in the family I guess I really need to watch out... any suggestions?
michael-in-phoenix
Well-known member
My treatment is your best prevention. Eat all things in moderation and get regular exercise.
Exercise, exercise, then more exercise. Five times a week, nothing
strenuous, even a simple walk will do. I find it's much more important than the foods you eat - what your body does with the food you eat, I mean.
Also, a waist size of more than 38 (I think) inches puts you at a far greater risk for developing Type 2 diabetes.
Also look for early symptoms such as weight loss, thirst (both warning signs for Type 2 diabetes), and believe it or not, high blood pressure - doctor said blood cholesterol levels, blood pressure, and blood sugar levels are all interrelated.
Good luck.
strenuous, even a simple walk will do. I find it's much more important than the foods you eat - what your body does with the food you eat, I mean.
Also, a waist size of more than 38 (I think) inches puts you at a far greater risk for developing Type 2 diabetes.
Also look for early symptoms such as weight loss, thirst (both warning signs for Type 2 diabetes), and believe it or not, high blood pressure - doctor said blood cholesterol levels, blood pressure, and blood sugar levels are all interrelated.
Good luck.