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Is there a cookbook out there...

post #1 of 13
Thread Starter 
that could also be called "The cookbook for the Diabetic man that can eat a horse and still be hungry"?

I tried some of the site people posted here several months before (ADA's recipe site and a couple of others) but according to B "...they were all bland".

So I got one cookbook but it had too many varieties. By that I mean there was always some "flare" to make the recipe taste non-american. Which B doesn't like either.

So I got ANOTHER cookbook...and as soon as its ready I'll post a picture. The portions are SO SMALL I had to double the recipe. It's a blackberry cobbler that didn't even fill an 8x8 square pan. After doubling it, the number of serving is suppose to be 12 now...and it doesn't even fill an 8x8 pan.
post #2 of 13
I wonder why they assume that people with diabetes eat like birds?
post #3 of 13
I think you can use regular recipes and just substitute. For example, when doing mashed potatoes, try a little chicken broth instead of milk or cream. Go really light on the salt - try a salt substitute like "No Salt". Desserts can be yummy if you make them with sugar substitutes like Splenda and always remember to reduce the fat in recipes any way you can - chicken should be skinless, use healthy oils such as olive oils, etc. My grandson is diabetic (type 1) and he can eat very well here because we eat healthy - have to because my husband had 4 heart attacks 3 1/2 years ago so I am always substituting in recipes and he doesn't know the difference.
post #4 of 13
Thread Starter 
So this is what it looks like:

It's about 3/4 inch high.

yea, its funny, you look in the back of the book and it shows a 2 week plan for 1800 calorie-per-day diets and 2000 cal-per-day diet.

Oh yea I do substitute splenda for sugar. I got the 2 ginormous bags from Costco a while back and cook with nothing but that.

I didn't know about chicken broth instead of milk for mashed potatoes. I'll try that sometime. Thanks!
post #5 of 13
Yeesh - that looks...........interesting!
post #6 of 13
Thread Starter 
It tastes better then it looks.

Plus I chopped up the blackberries this time. I had big ones and the last time I made this it was just weird to eat.
post #7 of 13
My friend is a chef and is married to a diabetic husband that can eat like a horse also. I've also had to cook for him over the years and picked up some tips. Nancy makes just about anything for her husband, and uses regular recipes but changes out ingredients (like splenda for sugar). The trick is knowing how individual ingredients turn into carbs in your body. The more carbs you use, the worse it is for the diabetic. It's almost like an Atkins diet but probably more on the line of South Beach diet.

Potatoes of any kind: bad. It's the worst type of starch that you can feed a diabetic. Nancy avoids these at all costs. Substitute a good healthy salad.

Breads: Use in moderation but if you need a sandwich, sour dough varieties are the best for diabetes. Avoid potato bread.

Meats/seafood: high in protein and generally a good bet.

Did I mention that potatoes are bad?

I'll ask her if she can recommend a cookbook.
post #8 of 13
Thread Starter 
Oooo! Thanks!

Yea basically I know to look at the total carbs rather than any of the net carbs (found that out early in the relationship )
post #9 of 13
Here is advice from my chef friend, married to a diabetic (and a cat mom to 4). You can't get better recommendations than this!! I've just clipped her e-mail here:

First, she needs to count carbs... tell her to go get (specifically) this...

http://www.amazon.com/Calorie-King-C...e=UTF8&s=books

it's available at all bookstores, and runs about $8. Make sure she gets the 2007 edition. It's WELL worth it.

Then... these two are TERRIFIC....

http://www.amazon.com/Healthy-Exchan...e=UTF8&s=books

and

http://www.amazon.com/Everyday-Gourm...e=UTF8&s=books

I find them both giving EASY, tasty meals. And easy ways to account for nutrient values/exchanges.
post #10 of 13
Thread Starter 
Awesome!!! THANK YOU SO MUCH!

I'm excited now
post #11 of 13
You're welcome. I do remember her telling me once that the carbs in a potato are actually higher than the carbs you get from regular sugar. I was really surprised by that, because like most people, you only think of sugars being bad for diabetics, not starches. Good luck!
post #12 of 13
starches turn into sugar.

My husband is diabetic and we cook regular recipies..just more veggies, less pasta or no pasta for him.
I found that "fit and lean" (i think that's what it's called) from yoplait is the lowest in carbs for yogurts.

It's hard to find low carb bread since the "fad" of low carbs went away.

I used kraftfoods.com a lot to find recipies because they show me the carb content.

You can use spices, marinades, etc...
post #13 of 13
Quote:
Originally Posted by Momofmany View Post
The trick is knowing how individual ingredients turn into carbs in your body. The more carbs you use, the worse it is for the diabetic. It's almost like an Atkins diet but probably more on the line of South Beach diet.

Potatoes of any kind: bad. It's the worst type of starch that you can feed a diabetic. Nancy avoids these at all costs. Substitute a good healthy salad.

Breads: Use in moderation but if you need a sandwich, sour dough varieties are the best for diabetes. Avoid potato bread.

Meats/seafood: high in protein and generally a good bet.
also, look into using lower glycemic foods. there are loads of glycemic indexes on the web. i know that reference is useful for Atkins & South Beach diets.
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