Re: Dried Fruit and Diabetes???

[Guest guest]

Look at your glycemic index, dried fruit is way up there with sugar.

Kat

http://www.katking.com

----- Original Message -----

From: " msjlclaire " <jc137@...>

< >

Sent: Thursday, September 05, 2002 6:56 PM

Subject: Dried Fruit and Diabetes???

> I am trying to make sugar free rugelach (little filled pastries) for my

> diabetic mother in law. NT even has a recipe, but it's not sugar free.

> My question is: can I use pureed, soaked apricots and raisins? How

> does dried fruit affect blood sugar levels? I can use a bit of stevia

> for the pastry, but would like to do an apricot/pecan/raisin/cinnamon

> mix for the filling.

>

> TIA

>

>

>

>

>

>

>

[Guest guest]

At 01:56 AM 9/6/2002 +0000, you wrote:

>I am trying to make sugar free rugelach (little filled pastries) for my

>diabetic mother in law. NT even has a recipe, but it's not sugar free.

>My question is: can I use pureed, soaked apricots and raisins? How

>does dried fruit affect blood sugar levels? I can use a bit of stevia

>for the pastry, but would like to do an apricot/pecan/raisin/cinnamon

>mix for the filling.

>

>TIA

>

>

Dried fruit is full of sugar -- it's mostly fructose, I think, which may be

better

for diabetics but I don't know. I was told many times by my mother that

Grandma had problems when she ate too many dried apricots (she figured

dried fruit was ok, but for her anyway, it wasn't).

The flour pastry gets broken down into

sugar too, when it gets digested. For a good writup on diabetes and diet,

the Schwartzbein principle is good. I do not know of a way to make any

pastry kinds of things that are good for blood sugar: adding fat and

protein and fiber helps some. The whole concept of " finely ground

starches " means that they get absorbed quickly and spike the blood

sugar quickly.

Heidi

[Guest guest]

Heidi,

I know this isn't the best choice for diabetic, but it's a treat for Rosh

Hashanah. Any ideas about making the cookies more blood sugar friendly?

Dried fruit is full of sugar -- it's mostly fructose, I think, which may be

better

for diabetics but I don't know.

[Guest guest]

Thanks, Heidi--I think I'll sub some almond flour for the wheat flour. It's a

holiday, so I'm not going to freak out about raisins!

[Guest guest]

At 11:35 AM 9/6/2002 -0400, you wrote:

>Heidi,

>

>I know this isn't the best choice for diabetic, but it's a treat for Rosh

>Hashanah. Any ideas about making the cookies more blood sugar friendly?

>

>

I didn't mean to be critical. I make desserts here once a week or so! They

aren't very diabetic friendly (and with it running in the family, it's a

risk here too). I'm not an expert on making recipes lowcarb at all: I

pretty much don't eat a lot of carbs, but when I cook dessert, it's a

full-bore dessert. Kind of makes up for not eating out and eating well the

rest of the time.

I think the best bets are making sure it has plenty of protein (eggs) and

fats (butter). Cutting down on sugar (if Stevia works for you, that's

great!). You can substitute fiber of some sort for some of the flour (like,

ground coconut or even better, use nut flour). There are probably recipes

on the low carb sites (lowcarbluxury.com). Some people have good results

with almond flour, and it would taste good too. Personally think, under the

circumstances, using Splenda wouldn't hurt either, if she doesn't like

Stevia. From what I can see, to make the " yummy " desserts also be lowcarb

is usually a kind of tradeoff: and sometimes a tradeoff is not a bad thing

(unless it makes you REALLY sick). The recipes at the site below seem to

use soy flour a lot.

http://www.lowcarbluxury.com/lowcarb-desserts.html

This recipe looks pretty good: lots of fats, nuts etc. Now if you could

substitute something for the flour, maybe a bit of raisins wouldn't be too

bad.

http://www.cookierecipe.com/AZ/Rugelach.asp

Heidi