Farmall Cub

I've got a diabetic girlfriend and am running out of ideas......HELP!!!!

Atkin's Diet. I've lost 30# and feel much better. Colesterol down too.

Thanks Mike.....this woman weighs 140# and has been diabetic since the age of 9. She enjoys coming over and having me cook for her. I'm just running out of ideas of what to prepare.

My first post was poor.
Get an Atkin's diet cookbook, the diet was developed for diabetics. All the recipes are low carb and sugar free. You can fix stuff that won't raise her blood sugar. Taste great too!

Thanks Mike! I'll give it a try

American Diabetic Assoc website and others give a lot of on line recipes. If she likes pasta check your stores for Dreamfields brand it is very low carb and tastes great if you can't find it locally you can order it on line, well worth it.

Mike:

Diabetes has invaded my life as a side-effect of my illness/medication regimens.. and sugar is something I have to watch closely. One thing that Em stumbled upon is Splenda. It is real sugar without the sugar.. Yup... real sugar without the glucose.... It is not an artificial sugar like aspartame, sucaryl or those other things that do bad stuff to yer body. It is recognized and recommended by the American and the Canadian Diabetes Associations as a direct substitute for sugar and can be used tsp for tsp in recipies. Em uses it in all of our baking which means I get to eat pretty much what I want. She also uses it in any recipie that calls for sugar.

Try it.. I guarantee you will love it and be an instant convert

Mike,

Rudi is right about Splenda. The wife is diabetic and Splenda is a staple in our home. It's nice for baking, but has some drawbacks - primarily because it has a fraction of the density of sugar, so splenda-based baked goods tend to be lighters, cook faster and are a bit dry.

Walmart has a store-brand Splenda (called Alterna), which is a lot cheaper than the real thing.

As for diabetic friendly food, VA Mike is right - stick with lean meats and fresh veggies. The enemy is processed foods and carbohydrates. Get creative with marinades and sauces. Steer clear of breadings, potatoes, white rice and regular pastas. Whole grains are good. Make your own sauces, as jarred sauces tend to be loaded with sugar.

Master a diabetic BBQ sauce and she'll love you for life. Search for a recipe on Google and you'll find lots of possibilty.

I am not diabetic, but due to the type gastric bypass I had several years ago, I can no longer eat sugar, it gives me dumping syndrome (yes, it is what it sounds like and is severe). I will second what Lildog said aobut the Splenda and Alterna, and will add that Joann has found that baking the items a slightly shorter time, helps with the drying out problem, also we prefer a little less sweetener than recipes recommend, though that part is a personal preference, since we do not like things as sweet as most people do.

As a side note, Russell Stover makes a very good line of sugar free candies. You can get some of them at local grocery or Walmart, but for a full line go to http://www.russellstover.com/jump.jsp?i ... 2%2C4%2C24

Thanks everyone! I've already discovered Splenda and use it in place of sugar and can't really tell the difference except in baked items that should rise...... but don't. I appreciate everyone's input.