D'Adamo's book/blood types

[Guest guest]

Yes Oluf, we call it Wienerbroed here in Denmark. But I also have some US

friends here in Denmark and when

we talk about it, it's always Danish Pastry.

By the way, I was tempted to buy one piece of Wienerbread downtown today. Please

don't tell it to my wife! I wont survive it!

I don't know the level of carb, fat etc. in Danish Pastry. Maybe I should find

out what type of flour is used in it - if it is grained and doesn't transform so

quickly into bg or whether it is the fine type of flour, which is not so good

for diabetics.

I am very well controlled, so I didn't experience any significant increase in

the bg-level after having enjoied the pastry. But I understand that this is not

the same for all of us - some have to take more care.

By the way, there is some on-line stores that sell Danish specialities

worldwide, from websites here in Denmark. Should any be interested, then do not

hesitate to contact me and I shall see if I can find some of them on the Danish

search engines.

>From: Metaforum-sson@... (OLUF JOHNSSON)

>

>Hi Dave.

>Danish pastry:

>No, it will hopefully not kill you, so you may enjoy it, I guess.

>But bear in mind that its somewhat like a glucose-tolerance-test

>to your Pancreas, so you are stressing your relative insufficient

>endogene insulin production!

>

>By the way, I've allways wondered, why its called " Danish Pastry " .

>In Germany / Austria its called " Kopenhagener Gebaeck " ~

> " Copenhagener Pastry " .

>

>We Danes call it " Wienerbroed " ~ " Vienna-bread " , don't we .

>

>Oluf, Dane, DM-Type-1 living in Germany

>

>

[Guest guest]

OLUF JOHNSSON wrote:

>

> From: Metaforum-sson@... (OLUF JOHNSSON)

>

> Hi Dave.

> Danish pastry:

> No, it will hopefully not kill you, so you may enjoy it, I guess.

> But bear in mind that its somewhat like a glucose-tolerance-test

> to your Pancreas, so you are stressing your relative insufficient

> endogene insulin production!

>

> By the way, I've allways wondered, why its called " Danish Pastry " .

> In Germany / Austria its called " Kopenhagener Gebaeck " ~

> " Copenhagener Pastry " .

>

> We Danes call it " Wienerbroed " ~ " Vienna-bread " , don't we .

>

> Oluf, Dane, DM-Type-1 living in Germany

Actually, I'll bet it has no resemblence to what you might think it is..

It's generally a sugar-glazed flat pastry, with either cherry, lemon,

rasberry filling placed in the middle with sugar frosting over that.

Real good!

--

Dave -- March 18, 1999

t2 08/98 Glucophage

A closed mind gathers no intelligence

----------------------------------------------------------------

[Guest guest]

I follow a modified Bernstein plan -- 6-12-12 not possible for me, but I was

at doctor's today and I've lost 18 pounds in a year by basically going low-

carb. (Well, for those of you who need to lose it fast that's not much but for

someone who wasn't overweight in the first place, it's a LOT!) Vicki

[Guest guest]

At 07:26 PM 3/19/99 -0500, you wrote:

>From: WHIMSY2@...

>

>I follow a modified Bernstein plan -- 6-12-12 not possible for me, but I was

>at doctor's today and I've lost 18 pounds in a year by basically going low-

>carb. (Well, for those of you who need to lose it fast that's not much but for

>someone who wasn't overweight in the first place, it's a LOT!) Vicki

Thank you...you are the first to name the book title and full name of the

author. Now I can go to the bookstore and see what it is all about.

[Guest guest]

Hi Ann

Thank you, I will try the ice cream recipe, I'm not sure I know what you mean by

half & half.

Gail

Ann Stagner wrote:

>

>

> Gail,

>

> I follow Atkins somewhat. He has a greater variety of food and many recipe

> suggestions which help when you get these obsessions. His Advantage Bars

> (available at GNC) help when you get that sweet craving.

>

> A good icecream recipe

>

> 4 egg yolks (beat thoroughly until lemon yellow)

> 1 cup heavy cream

> 1 Cup half & Half

> 1/2 cup splenda

> Vanilla to taste

> 1 inch vanilla bean (optional)

> pinch of salt.

>

> scald the half and half and heavy cream, cool and skim milk scum off

> surface.

>

> Slowly beat into the eggs with a whisk, add vanilla and splenda and if you

> want to add in the scraped center of the vanilla bean. Cook in top of

> double boiler until a soft custard I love having the vanilla in the

> icecream. Pour into ice cream freezer and freeze. If you have one of those

> small 1 qt like I do this makes one recipe if you have a two quart one that

> uses ice you will need to double the recipe. But then that leaves more for

> later. I need to put this into the master cook to see what the actual

> carbs are but since the whipping cream and half and half are under a carb a

> tbl and the splenda is also under it is hard to actually guess. I would say

> about 3 carbs per serving. My recipe makes four one cup servings and is as

> good as any icecream you ever ate. Splenda is a new sweetener which has

> recently been approved for use here in the US but has been in canada and UK

> for a while. It tastes just like sugar and you can bake with it. I make an

> absolutely lucious cheese cake. Which is also lo carb.

>

> There are some low carb lists available which we interchange recipes. Try

> www.onelist.com and look at the atkins diet lists. My favorite one is the

> atkins challenge list.

>

> HOpe this helps

>

> Ann S

> > Gail writes:

> >

> > << I'm a type II insulin dependent. I am also trying to follow Dr.

> > Berstein's plan of 6-12-12. I don't know if anyone is following this

> plan,

> > but I find it difficultto do. Today I have found myself get very

> frustated.

> > For the first time in a longtime I was craving something sweet like a bar

> or

> > an ice cream. I haven't had a bar since I was diagnosed in June of last

> > year. Do anyone else find that they getfrustrated over food? >>

> >

>

> ------------------------------------------------------------------------

> Start a new hobby. Meet a new friend.

> http://www.onelist.com

> Onelist: The leading provider of free email list services

[Guest guest]

Hi Oluf

The 6-12-12gms are carbohydrates. This means 6 gms for breakfast, 12 for

lunch and 12 for dinner. Or spread them out to include snacks. Dr. Berstein

explains it in his book Type II Diabetes. It is a low carb diet to help

keep your BG's under good control and to lose weight. But I have to say that

I do find it difficult to follow such a low carb diet. I got this book from

my local library. There are menus in it that you can follow. I started this

diet on Mon. of last week. I lost 1lb. Better than not losing. Somedays I

did manage to stick to the plan, and sometimes I didn't. So if I can't I

just eat a bit less and I also go for a walk everyday for about 30mins.

Gail

OLUF JOHNSSON wrote:

> From: Metaforum-sson@... (OLUF JOHNSSON)

>

> Gail .....

> Would you mind to explain these 6-12-12 plan

> what are 6-12-12????

> Oluf

>

> ------------------------------------------------------------------------

> Have you visited our new web site?

> http://www.onelist.com

> Onelist: Helping to create Internet communities

[Guest guest]

Half and Half is a cream found in the same section as the heavy cream

Ann S

Re: D'Adamo's book/blood types

>

>

> Hi Ann

>

> Thank you, I will try the ice cream recipe, I'm not sure I know what you

mean by

> half & half.

>

> Gail

>

> Ann Stagner wrote:

>

> >

> >

> > Gail,

> >

> > I follow Atkins somewhat. He has a greater variety of food and many

recipe

> > suggestions which help when you get these obsessions. His Advantage

Bars

> > (available at GNC) help when you get that sweet craving.

> >

> > A good icecream recipe

> >

> > 4 egg yolks (beat thoroughly until lemon yellow)

> > 1 cup heavy cream

> > 1 Cup half & Half

> > 1/2 cup splenda

> > Vanilla to taste

> > 1 inch vanilla bean (optional)

> > pinch of salt.

> >

> > scald the half and half and heavy cream, cool and skim milk scum off

> > surface.

> >

> > Slowly beat into the eggs with a whisk, add vanilla and splenda and if

you

> > want to add in the scraped center of the vanilla bean. Cook in top of

> > double boiler until a soft custard I love having the vanilla in the

> > icecream. Pour into ice cream freezer and freeze. If you have one of

those

> > small 1 qt like I do this makes one recipe if you have a two quart one

that

> > uses ice you will need to double the recipe. But then that leaves more

for

> > later. I need to put this into the master cook to see what the actual

> > carbs are but since the whipping cream and half and half are under a

carb a

> > tbl and the splenda is also under it is hard to actually guess. I would

say

> > about 3 carbs per serving. My recipe makes four one cup servings and is

as

> > good as any icecream you ever ate. Splenda is a new sweetener which has

> > recently been approved for use here in the US but has been in canada and

UK

> > for a while. It tastes just like sugar and you can bake with it. I

make an

> > absolutely lucious cheese cake. Which is also lo carb.

> >

> > There are some low carb lists available which we interchange recipes.

Try

> > www.onelist.com and look at the atkins diet lists. My favorite one is

the

> > atkins challenge list.

> >

> > HOpe this helps

> >

> > Ann S

> > > Gail writes:

> > >

> > > << I'm a type II insulin dependent. I am also trying to follow Dr.

> > > Berstein's plan of 6-12-12. I don't know if anyone is following this

> > plan,

> > > but I find it difficultto do. Today I have found myself get very

> > frustated.

> > > For the first time in a longtime I was craving something sweet like a

bar

> > or

> > > an ice cream. I haven't had a bar since I was diagnosed in June of

last

> > > year. Do anyone else find that they getfrustrated over food? >>

> > >

> >

> > ------------------------------------------------------------------------

> > Start a new hobby. Meet a new friend.

> > http://www.onelist.com

> > Onelist: The leading provider of free email list services

>

>

> ------------------------------------------------------------------------

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> http://www.onelist.com

> Come visit our new web site and share with us your stories

>

[Guest guest]

Hi, Gail, and thanks. I thought so: grams of carbs.

A healthy and balanced food also for diabetics should

consist of approx.

50% carbs

15% fat and

35% protein.

To loose weight, one must evaluate the amount of calories

and decide to the cal you are going to have, i.e. to loose weight

the intake of cal has to less than the cals you use per day.

We all get too much fat, so the two most easy ways to

reduce weight is to cut on short-chain carbs / sugar and fat.

I did once, reduced butter to a minimum, no cream, no sugar +

a tour on the bike for an hour daily. In 3 months I lost 7 Kilograms,

which was my goal.

If you like salads to your meals, start with eating salad before your

real meal. Slow-food: means it takes time to prepare a good meal

and time to eat a good meal. Stop when *you are not hungry* anymore.

When eating bread then whole-meal bread.

Oluf

[Guest guest]

Thanks Ann

Gail

Ann Stagner wrote:

>

>

> Half and Half is a cream found in the same section as the heavy cream

>

> Ann S

> Re: D'Adamo's book/blood types

>

> >

> >

> > Hi Ann

> >

> > Thank you, I will try the ice cream recipe, I'm not sure I know what you

> mean by

> > half & half.

> >

> > Gail

> >

> > Ann Stagner wrote:

> >

> > >

> > >

> > > Gail,

> > >

> > > I follow Atkins somewhat. He has a greater variety of food and many

> recipe

> > > suggestions which help when you get these obsessions. His Advantage

> Bars

> > > (available at GNC) help when you get that sweet craving.

> > >

> > > A good icecream recipe

> > >

> > > 4 egg yolks (beat thoroughly until lemon yellow)

> > > 1 cup heavy cream

> > > 1 Cup half & Half

> > > 1/2 cup splenda

> > > Vanilla to taste

> > > 1 inch vanilla bean (optional)

> > > pinch of salt.

> > >

> > > scald the half and half and heavy cream, cool and skim milk scum off

> > > surface.

> > >

> > > Slowly beat into the eggs with a whisk, add vanilla and splenda and if

> you

> > > want to add in the scraped center of the vanilla bean. Cook in top of

> > > double boiler until a soft custard I love having the vanilla in the

> > > icecream. Pour into ice cream freezer and freeze. If you have one of

> those

> > > small 1 qt like I do this makes one recipe if you have a two quart one

> that

> > > uses ice you will need to double the recipe. But then that leaves more

> for

> > > later. I need to put this into the master cook to see what the actual

> > > carbs are but since the whipping cream and half and half are under a

> carb a

> > > tbl and the splenda is also under it is hard to actually guess. I would

> say

> > > about 3 carbs per serving. My recipe makes four one cup servings and is

> as

> > > good as any icecream you ever ate. Splenda is a new sweetener which has

> > > recently been approved for use here in the US but has been in canada and

> UK

> > > for a while. It tastes just like sugar and you can bake with it. I

> make an

> > > absolutely lucious cheese cake. Which is also lo carb.

> > >

> > > There are some low carb lists available which we interchange recipes.

> Try

> > > www.onelist.com and look at the atkins diet lists. My favorite one is

> the

> > > atkins challenge list.

> > >

> > > HOpe this helps

> > >

> > > Ann S

> > > > Gail writes:

> > > >

> > > > << I'm a type II insulin dependent. I am also trying to follow Dr.

> > > > Berstein's plan of 6-12-12. I don't know if anyone is following this

> > > plan,

> > > > but I find it difficultto do. Today I have found myself get very

> > > frustated.

> > > > For the first time in a longtime I was craving something sweet like a

> bar

> > > or

> > > > an ice cream. I haven't had a bar since I was diagnosed in June of

> last

> > > > year. Do anyone else find that they getfrustrated over food? >>

> > > >

> > >

> > > ------------------------------------------------------------------------

> > > Start a new hobby. Meet a new friend.

> > > http://www.onelist.com

> > > Onelist: The leading provider of free email list services

> >

> >

> > ------------------------------------------------------------------------

> > Is ONElist important to you? Has it changed your life?

> > http://www.onelist.com

> > Come visit our new web site and share with us your stories

> >

>

> ------------------------------------------------------------------------

> Did you know that we have over 85,000 e-mail communities at Onelist?

> http://www.onelist.com

> Come visit our new web site and explore a new interest

[Guest guest]

A -a -a!! Gail.

No icecream!

Oluf

[Guest guest]

LOL Oluf,

Thanks for the reminder,you are right of course, I just forgot there for a

minute. But I will keep the recipe, maybe when I lose this weight I can try

it. But only once in a while.

Gail

OLUF JOHNSSON wrote:

> From: Metaforum-sson@... (OLUF JOHNSSON)

>

> A -a -a!! Gail.

> No icecream!

> Oluf

>

> ------------------------------------------------------------------------

> Did you know that we have over 85,000 e-mail communities at Onelist?

> http://www.onelist.com

> Come visit our new web site and explore a new interest

[Guest guest]

Gail writes:

<< The 6-12-12gms are carbohydrates. This means 6 gms for breakfast, 12 for

lunch and 12 for dinner. Or spread them out to include snacks. Dr. Berstein

explains it in his book Type II Diabetes ... >>

We sort of decided that Dr. Bernstein is saying 6 grams of carbs for breakfast,

12 for lunch and 12 for dinner ... but that you can also have up to 12 carbs for

each snack as well. So if you eat three meals and two snacks a day, it could

amount to as many as 54 grams of carbs a day. Most of us find the 30 gram daily

limit just too hard to stick with long-term. But I think his basic ideas are

sound and no author that I have read has given me more exquisite insight into

all the aspects of diabetes that he has. I have not read " Type II Diabetes. " I

have his " Dr. Bernstein's Diabetes Solution, " though, and I understand he has

written more than one diabetic cookbook.

Susie

[Guest guest]

Jim Hartmann writes:

<< Amen. Low-carb works for me, too. 60% CHO, 25% PRO, 15% Fats, was killing

me slowly.

With low-carb, my BG are under control with no insulin, no sulfonureas, just

metformin. >>

That is what was happening to me too, Jim. I felt that my life was ending,

and that was okay, because I was so miserable and the financial picture

seemed so hopeless. I was too ill to work, and yet I didn't seem to qualify

for disability. I had no money and no insurance and I couldn't find work.

And I reached the point where I quit looking.

It is amazing to believe that just a few years later, I am so normal once

again. And the only change was my diet. Here is a letter from a fellow

diabetic from another group:

" ... I've been LC since my reluctant switch-over from the standard

high-carb poison back in the fall. The carb cravings are gone. Gone. I do

'binge' once every six-weeks or so--a full-fledged pizza or something. Other

than

that I'm anywhere from 12-40 carbs/day for the past 4-5 months. I need not

tell you what I'm eating as those numbers must read like a menu plan in

themselves.

I'm also serious about my weight-training and weight-LOSING regime. I was

dx'd at 250 lbs (5'9 " ) and now I'm about 195 lbs. I got maybe 25 lbs to go.

I'm happy with things all round: I can live with LC long-term; numbers

look pretty good (always room for improvement).

I can honestly say that your friendly support and erudite scurrying about

everywhere researching things really helped me to get started on a

satisfying way to deal with my T-2 DM ... "

Susie

[Guest guest]

Well said, Susie.

Winston

Re: D'Adamo's book/blood types

>From: OtterCritter@...

>

>Oluf writes:

>

><< I just refer to, what is " good latin " on nutrition in *non-diabetics*

>a-n-d *diabetics*,as its also thought at the diabetic clinic, university

>hospital of Ludwigshafen, prof. dr. med. Riemann and colleagues, which is

>valid among all professionals and scientific documentation, I know of ...

>>

>

>If you have found something that works for you, we are glad to hear about

>it - as long as you say " this is what works for me. " But each time you make

>these sweeping pronouncements, I feel obligated to point out that we are

>diabetics, and cannot be lumped together with non-diabetics. A large number

>of us have tried to follow the " good Latin " on nutrition and found that it

>made us worse rather than better. We have discovered that a different

eating

>approach that goes against the grain of current thinking actually works

>better. We have discovered that, for us, the 800-pound gorilla isn't

>protein - or even fats. It is carbohydrates. So not only do we eat

>differently than you do, but we have learned from personal experience that

>the diet you keep pushing actually made our disease worse - or at least

made

>our disease more difficult to treat.

>

>You are free to make your sweeping statements, Oluf. But each time you do,

I

>will point out that your eating style doesn't work for many of your fellow

>diabetics. And I will remind people that the " experts " often are later

>proven wrong.

>

>Susie

>

>

>------------------------------------------------------------------------

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[Guest guest]

Right you are Susie,

I was in trouble with my Doctor because I couldn't keep my bg's under 200.

I was religiously following the ADA diet which I knew from past experience

would just put the pounds on me. After getting on these lists and learning

about problems with aspartame and carbs I started experimenting with my diet

and have gone to practically no carbs and NO aspartame, I use splenda

instead. I have only had bg's over 200 twice in the last 90 days. So low

carb works for me.

Ann S

Re: D'Adamo's book/blood types

>

>

>

>

> OtterCritter@... wrote:

>

> >

> >

> > You are free to make your sweeping statements, Oluf. But each time you

do, I

> > will point out that your eating style doesn't work for many of your

fellow

> > diabetics. And I will remind people that the " experts " often are later

> > proven wrong.

> >

> > Susie

> >

> >

>

> Amen. Low-carb works for me, too. 60% CHO, 25% PRO, 15% Fats, was killing

me

> slowly.

> With low-carb, my BG are under control with no insulin, no sulfonureas,

just

> metformin.

> Jim

> T-2

>

>

> --

> =============================================================

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> | Meade Communications, Inc. | Fax: |

> | 1758 Taft Avenue | Toll-Free: |

> | Berkeley(Chicago), IL | E-mail: jch@... |

> | 60163-1555 USA |WWW: http://www.meadecom.com/ |

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