Question

[Guest guest]

Yep, that's our Gretchen.

Vicki

Re: Question

> Hi Dianne

>

> Problem is I'm not too sure that I like cream anymore - I have been

> using semi skimmed milk for so long that I find the taste of full

> cream a bit much.

>

> I'll give it a try and see what happens - if I don't like it I have

> partner and 3 cats who do so it will not be wasted. Thats a point if I

> do like it I may not get any of it anyway with those 4 around.

>

> Thanks for pointing me in the direction of this site Dianne it is

> proving very helpful.

>

> I went out and bought a book on diabetes called The First Year Type 2

> Diabetes by Gretchen Becker today - is that the Gretchen whose name I

> see on this site?

>

> Blessed Be

>

> Rob

>

[Guest guest]

Helen

To be quite honest I don't know, but if it's any good probably not.

Cynicism breaking out again.

Rob

Re: Question

Carol and Rob - Do you have the equivalent of half and half there? Full

cream tastes too buttery for me and I find the half and half, with one

carb per ounce, works well.

Helen

[Guest guest]

Helen

To be quite honest I don't know, but if it's any good probably not.

Cynicism breaking out again.

Rob

Re: Question

Carol and Rob - Do you have the equivalent of half and half there? Full

cream tastes too buttery for me and I find the half and half, with one

carb per ounce, works well.

Helen

[Guest guest]

Sometimes it just takes longer to remember what we already know. All

the new information just covers up the old - another problem of aging -

we know too much stuff.

CarolR

Rob Fearnley wrote:

> I must be getting old I never even thought of that and I have done it in the

past as well.

>

> Somebody put me out to pasture, I'm definitely well past the stud stage.

>

> Thanks

>

> Rob

[Guest guest]

Well Rob, let me explain something if I may.

Regular homogenized milk contains 4% of fat.

If you place milk into a container and let in sit, it will separate (not

visibly) into two layers. The top layer that contains the most fat, and the

lower layer with less fat. The top layer is called cream. This is an American

term; I do not know the English equivalent.

The separation process can be achieved by spinning milk in a huge centrifuge.

Using this process of separation we can get 3%, 2%or 1% percent milk, meaning

that there are 3, 2,or 1 percent of fat correspondently in milk, and even skim

milk (no fat at all), and we can get 10%, 20% and 40% cream. The 40% cream, (40%

fat content) is called whipping, or heavy cream.

The X% fat content means that each 100g of product contains Xg of fat (if it is

wt/wt percent)

Cream is used to make ice cream.

I hope it helps.

________________________________________________________________

Sent via the WebMail system at phreego.com

[Guest guest]

Well Rob, let me explain something if I may.

Regular homogenized milk contains 4% of fat.

If you place milk into a container and let in sit, it will separate (not

visibly) into two layers. The top layer that contains the most fat, and the

lower layer with less fat. The top layer is called cream. This is an American

term; I do not know the English equivalent.

The separation process can be achieved by spinning milk in a huge centrifuge.

Using this process of separation we can get 3%, 2%or 1% percent milk, meaning

that there are 3, 2,or 1 percent of fat correspondently in milk, and even skim

milk (no fat at all), and we can get 10%, 20% and 40% cream. The 40% cream, (40%

fat content) is called whipping, or heavy cream.

The X% fat content means that each 100g of product contains Xg of fat (if it is

wt/wt percent)

Cream is used to make ice cream.

I hope it helps.

________________________________________________________________

Sent via the WebMail system at phreego.com

[Guest guest]

Carol wrote:

>> Rob, if you dilute the cream 50/50 with water you'll have

>> a pretty skimmy kind of milk.---

> I must be getting old I never even thought of that and I have

> done it in the past as well.

>

> Somebody put me out to pasture, I'm definitely well past

> the stud stage.

>

> Thanks

>

> Rob

Just put half as much in your tea:-)

Cheers, Alan

[Guest guest]

Carol wrote:

>> Rob, if you dilute the cream 50/50 with water you'll have

>> a pretty skimmy kind of milk.---

> I must be getting old I never even thought of that and I have

> done it in the past as well.

>

> Somebody put me out to pasture, I'm definitely well past

> the stud stage.

>

> Thanks

>

> Rob

Just put half as much in your tea:-)

Cheers, Alan

[Guest guest]

Carol wrote:

>> Rob, if you dilute the cream 50/50 with water you'll have

>> a pretty skimmy kind of milk.---

> I must be getting old I never even thought of that and I have

> done it in the past as well.

>

> Somebody put me out to pasture, I'm definitely well past

> the stud stage.

>

> Thanks

>

> Rob

Just put half as much in your tea:-)

Cheers, Alan

[Guest guest]

>

> I like franks, so baked beans, no added sugar, and franks sounds as

though it could reasonable 1 day and an omelette the next.

>

Start reading labels more, particularly on processed foods:

Heinz Baked Beans (from the can in front of me):

Per 100gms

Energy.........345Kj

Protein........4.5gm

Fat............0.4gm

Carbohydrate..13.1gm

Fibre.........4.0gms

Sodium.........300mg

A normal breakfast serve would be about 150gms, or about 20gms carb.

Even though that includes 6gms of fibre, be sure to use your meter to

see the effect.

Also check the label on your franks. Some here have up to 20% carb -

mine don't, because I checked before buying.

I've been thinking back over the past few days as to what I ate for

breakfast myself:

This morning: One rasher of bacon, grilled and drained, two fried eggs

(using spray olive oil).

Thursday: Single-egg salmon frittata

Wednesday: Single-egg mushroom/asparagus/onion/cheese omelette

Tuesday: Leftover stew.

Monday: Single-egg onion/celery/tomato/cheese/chopped bacon omelette.

All followed by black coffee steeped with a cinnamon quill.

BGs never rose more than 0.5 mmol/L (9 mg/dl) from fasting.

Cheers, Alan, T2 d & e, Australia

[Guest guest]

>

> I like franks, so baked beans, no added sugar, and franks sounds as

though it could reasonable 1 day and an omelette the next.

>

Start reading labels more, particularly on processed foods:

Heinz Baked Beans (from the can in front of me):

Per 100gms

Energy.........345Kj

Protein........4.5gm

Fat............0.4gm

Carbohydrate..13.1gm

Fibre.........4.0gms

Sodium.........300mg

A normal breakfast serve would be about 150gms, or about 20gms carb.

Even though that includes 6gms of fibre, be sure to use your meter to

see the effect.

Also check the label on your franks. Some here have up to 20% carb -

mine don't, because I checked before buying.

I've been thinking back over the past few days as to what I ate for

breakfast myself:

This morning: One rasher of bacon, grilled and drained, two fried eggs

(using spray olive oil).

Thursday: Single-egg salmon frittata

Wednesday: Single-egg mushroom/asparagus/onion/cheese omelette

Tuesday: Leftover stew.

Monday: Single-egg onion/celery/tomato/cheese/chopped bacon omelette.

All followed by black coffee steeped with a cinnamon quill.

BGs never rose more than 0.5 mmol/L (9 mg/dl) from fasting.

Cheers, Alan, T2 d & e, Australia

[Guest guest]

>

> I like franks, so baked beans, no added sugar, and franks sounds as

though it could reasonable 1 day and an omelette the next.

>

Start reading labels more, particularly on processed foods:

Heinz Baked Beans (from the can in front of me):

Per 100gms

Energy.........345Kj

Protein........4.5gm

Fat............0.4gm

Carbohydrate..13.1gm

Fibre.........4.0gms

Sodium.........300mg

A normal breakfast serve would be about 150gms, or about 20gms carb.

Even though that includes 6gms of fibre, be sure to use your meter to

see the effect.

Also check the label on your franks. Some here have up to 20% carb -

mine don't, because I checked before buying.

I've been thinking back over the past few days as to what I ate for

breakfast myself:

This morning: One rasher of bacon, grilled and drained, two fried eggs

(using spray olive oil).

Thursday: Single-egg salmon frittata

Wednesday: Single-egg mushroom/asparagus/onion/cheese omelette

Tuesday: Leftover stew.

Monday: Single-egg onion/celery/tomato/cheese/chopped bacon omelette.

All followed by black coffee steeped with a cinnamon quill.

BGs never rose more than 0.5 mmol/L (9 mg/dl) from fasting.

Cheers, Alan, T2 d & e, Australia

[Guest guest]

Hi Rob,

If they don't sell half & half premixed in the UK, you might try making your

own--half milk and half (light) cream.

Dianne

__________________________________________________

[Guest guest]

Hi Rob,

If they don't sell half & half premixed in the UK, you might try making your

own--half milk and half (light) cream.

Dianne

__________________________________________________

[Guest guest]

You can always separate the whites from the yolks.

Then, just use the whites. Good stuff.

__________________________________________________

[Guest guest]

You can always separate the whites from the yolks.

Then, just use the whites. Good stuff.

__________________________________________________

[Guest guest]

You can always separate the whites from the yolks.

Then, just use the whites. Good stuff.

__________________________________________________

[Guest guest]

On the cereal front, SpecialK makes a low carb cereal and that should be nation

wide - it is fairly tasty and I use cream and protein powder on it along with

some low carb yogurt.

Barb in NH

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

From: whimsy2

Try thinking out of the box. How 'bout leftover meat and / or veggies

made into an omelette? Despite the fact that we've been told that eggs

are bad for our cholesterol, many of us have learned that by eating a

lower carb diet, our cholesterol actually improves, even with eggs. I

have 2 eggs every other day for breakfast.

If you must have toast, read labels - there are lower carb breads but

not available everywhere. I live on the west coast and Oroweat makes

several varieties of bread that have under 12 carbs per slice.

If you can find them, there are a few lower carb cereals out there, too.

One I like is called HiLo.

If you can't find it locally, try the online lowcarb stores.

Vicki

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

From: " Rob Fearnley " RobFearnley@...

[Guest guest]

On the cereal front, SpecialK makes a low carb cereal and that should be nation

wide - it is fairly tasty and I use cream and protein powder on it along with

some low carb yogurt.

Barb in NH

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

From: whimsy2

Try thinking out of the box. How 'bout leftover meat and / or veggies

made into an omelette? Despite the fact that we've been told that eggs

are bad for our cholesterol, many of us have learned that by eating a

lower carb diet, our cholesterol actually improves, even with eggs. I

have 2 eggs every other day for breakfast.

If you must have toast, read labels - there are lower carb breads but

not available everywhere. I live on the west coast and Oroweat makes

several varieties of bread that have under 12 carbs per slice.

If you can find them, there are a few lower carb cereals out there, too.

One I like is called HiLo.

If you can't find it locally, try the online lowcarb stores.

Vicki

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

From: " Rob Fearnley " RobFearnley@...

[Guest guest]

I am new to diabetes and this group, and I would echo the person who

instructed you to consult your physician, but I personally follow the South

Beach diet with the blessing of my physician. This way of eating also

focuses on lower carbs, but because it uses the glycemic index it focuses on

the right carbs and fats. I control my sugar with diet, and since adopting

this way of eating my numbers have come in line and I feel better than ever.

question

Hi, everyone,

Is it possible and safe to use the Adkins diet as a means of weight loss

for those with very mild diabetes who are not on any meds and need to lose

only 25 pounds?

CC

[Guest guest]

I am new to diabetes and this group, and I would echo the person who

instructed you to consult your physician, but I personally follow the South

Beach diet with the blessing of my physician. This way of eating also

focuses on lower carbs, but because it uses the glycemic index it focuses on

the right carbs and fats. I control my sugar with diet, and since adopting

this way of eating my numbers have come in line and I feel better than ever.

question

Hi, everyone,

Is it possible and safe to use the Adkins diet as a means of weight loss

for those with very mild diabetes who are not on any meds and need to lose

only 25 pounds?

CC

[Guest guest]

I am new to diabetes and this group, and I would echo the person who

instructed you to consult your physician, but I personally follow the South

Beach diet with the blessing of my physician. This way of eating also

focuses on lower carbs, but because it uses the glycemic index it focuses on

the right carbs and fats. I control my sugar with diet, and since adopting

this way of eating my numbers have come in line and I feel better than ever.

question

Hi, everyone,

Is it possible and safe to use the Adkins diet as a means of weight loss

for those with very mild diabetes who are not on any meds and need to lose

only 25 pounds?

CC

[Guest guest]

In a message dated 1/27/2006 4:26:32 P.M. Eastern Standard Time,

lynnppi@... writes:

and when I hit 90 or below I am experiencing low blood sugar symptoms

--although that is not a low reading...would this be due to having such high

readings most of the time?

Hi Lynn,

I do not use the protein shakes.

Yes, experiencing the low blood sugar symptoms could be due to your high

readings. As your readings get into a more normal range, they will go away.

hugs

Eunice

[Guest guest]

In a message dated 1/27/2006 4:26:32 P.M. Eastern Standard Time,

lynnppi@... writes:

and when I hit 90 or below I am experiencing low blood sugar symptoms

--although that is not a low reading...would this be due to having such high

readings most of the time?

Hi Lynn,

I do not use the protein shakes.

Yes, experiencing the low blood sugar symptoms could be due to your high

readings. As your readings get into a more normal range, they will go away.

hugs

Eunice

[Guest guest]

In a message dated 1/27/2006 4:26:32 P.M. Eastern Standard Time,

lynnppi@... writes:

and when I hit 90 or below I am experiencing low blood sugar symptoms

--although that is not a low reading...would this be due to having such high

readings most of the time?

Hi Lynn,

I do not use the protein shakes.

Yes, experiencing the low blood sugar symptoms could be due to your high

readings. As your readings get into a more normal range, they will go away.

hugs

Eunice