Diabetic cooking. Any suggestions?

yellowhair

22 years ago

DH has diabetes, is now ready to eat that way. Any suggestions on preparing and freezing this type of meals?

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Comments (4)

BigMama
22 years ago
Sorry Yellowhair.......I don't know anything about cooking for a diabetic.....
carlota
21 years ago
Hi Yellowhair
I've been cooking for a diabetic for years. Tell me, Type 1 or type 2?
I also need to know what other issues your DH has?
My DH has been fighting renal failure for 3 years, successfully. Each diet for diabetics varies based on their specific needs.
I recommend using grapeseed oil instead of butter for making scrambled eggs or baking. It works beautifully and hasn't the flavor of Olive oil, but the same good health benefits. Try to keep the red meat portions fist sized or less. Vanilla is a great flavor replacement instead of sugar for many recipes.
My DH loves crepes for breakfast because he can put slenda on them like powdered sugar.

Here's one recipe, I've got more if you want email me...

Crepes in a blender!
1 1/2 cup milk
1 cup flour
1-2 eggs (I usually us 3 for the extra protien for my crepe loving daughter)
1 tablespoon grapeseed oil
1 teaspoon vanilla

Blend away

Heat pan and cover in grapeseed oil
the crepe mix should easily spread around the pan thinly
flip and serve
I usually make 3 batches and keep in fridge. They are gone by the end of the week
they microwave up quick and easy
you could freeze them if you wish

Another cook for a diabetic,
Carlota
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Hi Christine, Sorry to hear about your friend. I am mom to a T1 son who was diagnosed at age 3, now 11. There are no good cook books, but I do think Cooking Light is a great resource. Two important things: I urge you to tell you friend to get diagnosed by an endocrinologist specializing in Diabetes. Many times doctors without a lot of experience with the disease will see an adult with high BGs and call it T2, because T2 used to be called "Adult Onset" and T1 used to be called "Juvenile". The diseases are actually very different as T1 is an auto immune disease(frequently triggered by Strep, though this is still a suspected and not proven link) and T2 is not. T1 is the inability to make insulin, T2 is typified by insulin resistance and they must be treated differently. There is also a Type 1.5 AKA as LADA (Latent Autoimmmune Diabetes of Adults) which is very frequently misdiagnosed as T2 and must be treated differently than T2. An accurate diagnosis is not based on Blood GLucose numbers alone, there would have been other blood tests, to measure GAD antibodies, and Serum Insulin levels(a type 2 would have had sky high insulin levels, a type one negligible). Secondly, cooking for a diabetic is often thought of as low carb cooking, but it is not. Low fat is also very important. Frequently upon diagnosis, your insurance will cover at least one visit to a Registered Dietician. This would be a great thing for your friend to take advantage of.
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User
21 years ago
I have been a diabetic for five years. At the time I was diagnosed, my doctor told me to buy the Sugar Busters book and go on their recommendations for 6 months and "perhaps" I would be able to go off all medication. I started that day and have been faithful in everything but portion size - I love to eat larger portions. It was difficult, but after 6 months I was able to discontinue my diabetic medication and I have never had to restart. My last A1c test was 6. (One of my neighbors has an A1c of 10 1/2!!!) I have no blood-sugar spikes so hopefully will not lose my feet or go blind.

I strongly recommend you switch your whole kitchen to the Sugar Busters lifestyle. It's difficult for the first
month, but it works. There is a cookbook also, but I just modify my old recipes. Good luck,
dawnstorm
20 years ago
I'm not diabetic, but I've done Sugarbusters in the past and can honestly say, it's easy to follow and you easily modify existing recipes. The portion control part...well lets not go there!

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Diabetic cooking. Any suggestions?

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BigMama

carlota

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