a high-carb recipe

[Guest guest]

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.

[Guest guest]

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.

[Guest guest]

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.