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I'm always glad to hear when someone likes to cook. Among other things it means thay can handle management and crises.
Jay, those cookies look fantastic!
Londoner, are you a fan of brown rice and bulgur? I find tha whole grains fill me up well. I'll be having my oatmeal and blueberries in just a bit.
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LJay Wrote:Londoner, are you a fan of brown rice and bulgur? I find tha whole grains fill me up well. I'll be having my oatmeal and blueberries in just a bit.
I was macrobiotic for years and you'll know that macrobiotics depend on grains, especially brown rice. I cut it out for the two and a half months while I was in London and during that time my glucose level went down. Now back at home I started brown rice again and dissapointingly my glucose is creeping up again. Hence the indulgence in sweet potatoes although I am trying the rice cooked with a tablespoon of coconut oil added that I read somewhere will reduce the bad effect. It's an experiment in progress.
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[MENTION=18457]LONDONER[/MENTION], very interesting. I am a sweet potato freak. I may just do a little experimenting and eat more of them. Couldn't be simpler. I just put them in the microwave and eat when soft. You don't suppose that subjects them to alien energy waves, do you?
If I have any problems with sweet potatoes it is that they attract butter.
Do Britons make sweet potatoes pies. They are popular in Southeast America.
And just since I am writing, and not meaning to be obnoxious but I do want to know. How tall is your 7x11 cake pan? I fear mine may be too short at about an inch and a half. Uh, the pan , that is.
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LJay Wrote:... I just put them in the microwave and eat when soft. You don't suppose that subjects them to alien energy waves, do you?.... I know nothing but I've read that microwaving food does a lot of damage to the nutritional value. Not sure that that would apply so much to sweet potatoes in any case as mostly they're carbs and fiber.
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LJay Wrote:[MENTION=18457]LONDONER[/MENTION], very interesting. I am a sweet potato freak. I may just do a little experimenting and eat more of them. Couldn't be simpler. I just put them in the microwave and eat when soft. You don't suppose that subjects them to alien energy waves, do you?
If I have any problems with sweet potatoes it is that they attract butter.
Do Britons make sweet potatoes pies. They are popular in Southeast America.
And just since I am writing, and not meaning to be obnoxious but I do want to know. How tall is your 7x11 cake pan? I fear mine may be too short at about an inch and a half. Uh, the pan , that is.
I don't use a microwave so I'm not really in a position to answer your question. I do bake them in my normal oven though. They are a relatively recent addition to the UK so no, I don't think sweet potato pie is made. I don't use dairy produce so butter doesn't go anywhere near mine.
My cake pan is two and a half inches tall.
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LONDONER Wrote:...The consequence of my diet of late is that while reducing my glucose level, I am also losing too much weight and am now at a silly 65 kilos. There has to be a middle way. ... I'm not knowledgeable about Type II diabetes. But I'm curious about this weight loss and what one can do about it in your situation.
My first question is, do you have an impedance scale? I found a relatively inexpensive one that I use. I'm sure it isn't 100% accurate but it gives me an on-going idea of my overall body composition: Percentage of body fat, water, muscle tissue and bone. The latter doesn't change in a fully grown adult but the other variables do. Its one thing to be loosing fat (which I need to do), but it is another thing to loose muscle. That is something you don't want, especially as you age.
Do you (or can you) exercise? What (if any) role do you give exercise in your strategy to control your glucose level?
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MikeW Wrote:I know nothing but I've read that microwaving food does a lot of damage to the nutritional value. Not sure that that would apply so much to sweet potatoes in any case as mostly they're carbs and fiber.
The one thing about sweet potatoes is that although yes, there is some carbohydrate, they raise blood sugar levels very slowly:
http://www.nutrition-and-you.com/sweet_potato.html
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MikeW Wrote:I'm not knowledgeable about Type II diabetes. But I'm curious about this weight loss and what one can do about it in your situation.
My first question is, do you have an impedance scale? I found a relatively inexpensive one that I use. I'm sure it isn't 100% accurate but it gives me an on-going idea of my overall body composition: Percentage of body fat, water, muscle tissue and bone. The latter doesn't change in a fully grown adult but the other variables do. Its one thing to be loosing fat (which I need to do), but it is another thing to loose muscle. That is something you don't want, especially as you age.
Do you (or can you) exercise? What (if any) role do you give exercise in your strategy to control your glucose level?
I have one of the scales that you speak of. I do exercise (an essential part of glucose control) but I have to be careful not to overdo cardio exercises because that wil make me lose more weight still. I know that the only way to gain weight is to gain muscle mass, i.e., weights.
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LONDONER Wrote:The one thing about sweet potatoes is that although yes, there is some carbohydrate, they raise blood sugar levels very slowly:
http://www.nutrition-and-you.com/sweet_potato.html Yes, I'm aware of that. As a fledgling body builder, we're encouraged to eat them for precisely this reason.
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LONDONER Wrote:I have one of the scales that you speak of. I do exercise (an essential part of glucose control) but I have to be careful not to overdo cardio exercises because that wil make me lose more weight still. I know that the only way to gain weight is to gain muscle mass, i.e., weights. So have you been loosing or gaining muscle? (I understand about not doing too much cardio.) Muscle gain (without steroids) is very difficult to achieve as we get older. It requires real dedication, work, patience, focus, and as important as resistance training is, proper nutrition is equally important.
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