Guest guest Posted November 5, 2008 Report Share Posted November 5, 2008 Someone asked: " I have found that rice of any kind does not stay with me long. I feel hungry a few hours later. What is with that? " When a diabetic eats a carb concentrated food like rice it causes a large up and downswing of blood glucose and insulin. As the large after meal peak comes down the brain is triggered to think blood glucose is falling and sends out a hunger signal. But this is abnormal because in a diabetic most systems for keeping track of such things is messed up and faulty as to normal signalling. The brain is looking for keeping blood glucose within a small range of numbers and sends out a signal for more food to replenish it when it senses what is really a fall from a high after meal peak and not a belownormal level at all. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2008 Report Share Posted November 5, 2008 Hi, It is just my opinion but if you count your carbs you will be in good shape. I recall both Harry and drilling in *count those carbs, count those carbs*. Cy, The Anasazi. _____ From: blind-diabetics [mailto:blind-diabetics ] On Behalf Of Terrie Sent: Wednesday, November 05, 2008 11:43 AM To: blind-diabetics Subject: Re: a high-carb recipe No, I don't want carbs, I want protein. The other question I have had running through my mind over the night was which is better to count? carbs or pounds and ounces and all that? Just curious. If I ask too many questions just ask me to stop. I will honour that. Terrie with Eunice and Shandar Can't learn if I don't ask though. contact info below. MSN: shineydoghotmail (DOT) <mailto:shineydog%40hotmail.com> com list email: devendawgshaw (DOT) <mailto:devendawg%40shaw.ca> ca private email: shineydogshaw (DOT) <mailto:shineydog%40shaw.ca> ca a high-carb recipe Okay, it sounds terrific, vegetarian, flavorfull, and it only has 1.75 cups per serving. Why so high carb, and is there a way to bring it down, for anyone who doesn't mind checking it out? New Orleans Red Beans Serves: 8 This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables. INGREDIENTS 1 lb. dry red beans 2 quarts water 1-1/2 cups chopped onion 1 cup chopped celery 4 fresh bay leaves 1 cup chopped green pepper 3 tablespoons chopped garlic 3 tablespoons chopped parsley 2 teaspoon dried thyme, crushed 1 teaspoon salt 1 teaspoon black pepper DIRECTIONS 1. Pick through beans to remove bad beans; rinse thoroughly. 2. In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat. 3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan. 4. Add green pepper, garlic, parsley, thyme, salt, and black pepper. 5. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves. 6. Serve with hot cooked brown rice, if desired. NUTRITION INFO (per 1.75-cup serving) Calories: 187.2 Fat: 0.8 g Carbohydrates: 35.4 g Protein: 10.9 g Whenever you find you are on the side of the majority, it is time to pause and reflect. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2008 Report Share Posted November 5, 2008 Hi, It is just my opinion but if you count your carbs you will be in good shape. I recall both Harry and drilling in *count those carbs, count those carbs*. Cy, The Anasazi. _____ From: blind-diabetics [mailto:blind-diabetics ] On Behalf Of Terrie Sent: Wednesday, November 05, 2008 11:43 AM To: blind-diabetics Subject: Re: a high-carb recipe No, I don't want carbs, I want protein. The other question I have had running through my mind over the night was which is better to count? carbs or pounds and ounces and all that? Just curious. If I ask too many questions just ask me to stop. I will honour that. Terrie with Eunice and Shandar Can't learn if I don't ask though. contact info below. MSN: shineydoghotmail (DOT) <mailto:shineydog%40hotmail.com> com list email: devendawgshaw (DOT) <mailto:devendawg%40shaw.ca> ca private email: shineydogshaw (DOT) <mailto:shineydog%40shaw.ca> ca a high-carb recipe Okay, it sounds terrific, vegetarian, flavorfull, and it only has 1.75 cups per serving. Why so high carb, and is there a way to bring it down, for anyone who doesn't mind checking it out? New Orleans Red Beans Serves: 8 This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables. INGREDIENTS 1 lb. dry red beans 2 quarts water 1-1/2 cups chopped onion 1 cup chopped celery 4 fresh bay leaves 1 cup chopped green pepper 3 tablespoons chopped garlic 3 tablespoons chopped parsley 2 teaspoon dried thyme, crushed 1 teaspoon salt 1 teaspoon black pepper DIRECTIONS 1. Pick through beans to remove bad beans; rinse thoroughly. 2. In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat. 3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan. 4. Add green pepper, garlic, parsley, thyme, salt, and black pepper. 5. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves. 6. Serve with hot cooked brown rice, if desired. NUTRITION INFO (per 1.75-cup serving) Calories: 187.2 Fat: 0.8 g Carbohydrates: 35.4 g Protein: 10.9 g Whenever you find you are on the side of the majority, it is time to pause and reflect. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2008 Report Share Posted November 5, 2008 Hi Terry, Like you said, if you don't ask, you don't learn. As for counting carbs, etc. it is ALL important as they are linked together in creating your blood sugar levels. You count the carbs to know how much insulin to take or whether or not it will give you a high blood sugar level, but the amounts are important too. Even if you have a low carb item, if you eat it in huge amounts because it is low in carbs, you will still get high blood glucose readings because you ate too much. It's just like math, you keep adding 1 and pretty soon you have a whole lot of ones. Eat a couple and stop and the b.g. count doesn't get too high. A rice I use is Uncle Ben's whole wheat rice because of the fiber, not only does it fill you up but the g.i. index is lower creating a better b.g. level. Ruth From: blind-diabetics [mailto:blind-diabetics ] On Behalf Of Terrie Sent: Wednesday, November 05, 2008 12:43 PM To: blind-diabetics Subject: Re: a high-carb recipe No, I don't want carbs, I want protein. The other question I have had running through my mind over the night was which is better to count? carbs or pounds and ounces and all that? Just curious. If I ask too many questions just ask me to stop. I will honour that. Terrie with Eunice and Shandar Can't learn if I don't ask though. contact info below. MSN: shineydog@... <mailto:shineydog%40hotmail.com> list email: devendawg@... <mailto:devendawg%40shaw.ca> private email: shineydog@... <mailto:shineydog%40shaw.ca> a high-carb recipe Okay, it sounds terrific, vegetarian, flavorfull, and it only has 1.75 cups per serving. Why so high carb, and is there a way to bring it down, for anyone who doesn't mind checking it out? New Orleans Red Beans Serves: 8 This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables. INGREDIENTS 1 lb. dry red beans 2 quarts water 1-1/2 cups chopped onion 1 cup chopped celery 4 fresh bay leaves 1 cup chopped green pepper 3 tablespoons chopped garlic 3 tablespoons chopped parsley 2 teaspoon dried thyme, crushed 1 teaspoon salt 1 teaspoon black pepper DIRECTIONS 1. Pick through beans to remove bad beans; rinse thoroughly. 2. In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat. 3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan. 4. Add green pepper, garlic, parsley, thyme, salt, and black pepper. 5. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves. 6. Serve with hot cooked brown rice, if desired. NUTRITION INFO (per 1.75-cup serving) Calories: 187.2 Fat: 0.8 g Carbohydrates: 35.4 g Protein: 10.9 g Whenever you find you are on the side of the majority, it is time to pause and reflect. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2008 Report Share Posted November 5, 2008 Hi Terry, Like you said, if you don't ask, you don't learn. As for counting carbs, etc. it is ALL important as they are linked together in creating your blood sugar levels. You count the carbs to know how much insulin to take or whether or not it will give you a high blood sugar level, but the amounts are important too. Even if you have a low carb item, if you eat it in huge amounts because it is low in carbs, you will still get high blood glucose readings because you ate too much. It's just like math, you keep adding 1 and pretty soon you have a whole lot of ones. Eat a couple and stop and the b.g. count doesn't get too high. A rice I use is Uncle Ben's whole wheat rice because of the fiber, not only does it fill you up but the g.i. index is lower creating a better b.g. level. Ruth From: blind-diabetics [mailto:blind-diabetics ] On Behalf Of Terrie Sent: Wednesday, November 05, 2008 12:43 PM To: blind-diabetics Subject: Re: a high-carb recipe No, I don't want carbs, I want protein. The other question I have had running through my mind over the night was which is better to count? carbs or pounds and ounces and all that? Just curious. If I ask too many questions just ask me to stop. I will honour that. Terrie with Eunice and Shandar Can't learn if I don't ask though. contact info below. MSN: shineydog@... <mailto:shineydog%40hotmail.com> list email: devendawg@... <mailto:devendawg%40shaw.ca> private email: shineydog@... <mailto:shineydog%40shaw.ca> a high-carb recipe Okay, it sounds terrific, vegetarian, flavorfull, and it only has 1.75 cups per serving. Why so high carb, and is there a way to bring it down, for anyone who doesn't mind checking it out? New Orleans Red Beans Serves: 8 This vegetarian main dish is cholesterol-free, virtually fat-free, and chock full of vegetables. INGREDIENTS 1 lb. dry red beans 2 quarts water 1-1/2 cups chopped onion 1 cup chopped celery 4 fresh bay leaves 1 cup chopped green pepper 3 tablespoons chopped garlic 3 tablespoons chopped parsley 2 teaspoon dried thyme, crushed 1 teaspoon salt 1 teaspoon black pepper DIRECTIONS 1. Pick through beans to remove bad beans; rinse thoroughly. 2. In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat. 3. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan. 4. Add green pepper, garlic, parsley, thyme, salt, and black pepper. 5. Cook, uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves. 6. Serve with hot cooked brown rice, if desired. NUTRITION INFO (per 1.75-cup serving) Calories: 187.2 Fat: 0.8 g Carbohydrates: 35.4 g Protein: 10.9 g Whenever you find you are on the side of the majority, it is time to pause and reflect. Quote Link to comment Share on other sites More sharing options...
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