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Sep 15, 2008 04:12 PM

MAMAPAJAMA - I would like your help with Custom Diabetic Recipes!

Hi mamapajama.
Thanks for the response to my post about the custom diabetic recipes!
I would like someone of your homecooking ideas so that I can prepare meals for my boyfriend who always monitors his intake because of his type 1 diabetes!

LMK if I can provide you my email


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  1. See Richard K. Bernstein's book can be read on line on that site. It contains recipes as well as nutritional and health information. And you can find links to the title of his cookbook. Bernstein is a diabetic and his books are a great help.

    1 Reply
    1. re: Father Kitchen

      Thanks for the suggestion! My boyfriend has type 1 and requires insulin. He really tries to watch what he eats.. I'm trying to look for a combination of foods that raises his blood sugar slowly when he needs it, and has less sugars when his blood sugar is too high. I enjoy cooking (chopping, stirring, mixing) but I'm running out of ideas of things to make! I usually make chicken salads, chicken stirfry, and omelets for the guy!

    2. Hi there.  At our house we focus on quality protein, fresh veggies of a low carb nature.  If I can't tell my husband how many carbs a serving has, he won't eat it.  So I've invested in a couple of tools.  One is a scale so I can weigh ingredients and portions.  I found 5 pound scale at target with a removable stainless bowl that has worked well for us.  I have a few low carb cook books that have been very helpful for ideas and ingredient proportions.  Dana Carpender has published a couple that I think are pretty good.  She avoids a lot of "frankenfood" ingredients, whenever possible.  I also purchased a produce guide from my local supermarket.  It's a simple spiral bound booklet that lists several types of fruits and vegetables and gives portions sizes and carb counts.  When I'm making a recipe, I figure out all the carbs/fiber that are in the dish and then divide that by the number of portions which gives me carbs per serving.

      I use cauliflower, rutabagas, zucchini, eggplant, mushrooms, turnips, kohlrabi, greeens, peppers, tomatoes, green beens and cabbage quite regularly because they are all good lowcarb veggies. We have utilized our bbq a great deal this summer because it's so easy to marinate a good piece of meat and grill it, add a veggie side dish and salad and voila - dinner. Fall and winter favorites in our family are pot roast, roast pork loin, meatloaf (I make mine without breadcrumbs) and soups and stews. I understand what you mean by being stuck in a bit of a rut when it comes to meal ideas. I shake things up by approaching our protein choice from a different angle. Focusing on different ethnic takes like pulled pork, or asian flavors. We like to make curries with coconut milk and curry paste (green curry is our family favorite, at the moment) veggies like mushrooms, bean sprouts, tomato, even eggplant, we also add sliced chicken breast or prawns and serve it over cauliflower "rice". Hope these are some helpful ideas for you. If you want more info. I'd be happy to email.

      1 Reply
      1. I can't get the reply function to your second letter to work, so this reply is to the original post. Bernstein's book explains some of the physiology of diabetes. Bernstein himself is type I and he pioneered the use of glucose monitoring combined with diet and exercise to keep his blood sugars normal. He actually keeps them steadily within a few points of a normal 84 with the help, also, of insulin (which is a natural hormone). It sounds like mamapajama's diet plan is one Bernstein would go with: moderate protein and low carb vegetables. I'm type II, which is ironic. I love to bake bread but can't eat it, though I may sample a small piece to check flavor and mouth feel. So do read the Bernstein book for an understanding of the physiology and why certain therapies work or don't work. And go with those recipes--his or mamapajama's. I would myself, but living in a monastery and not cooking often, I seldom get to develop recipes of my own. But I agree that the ethnic approach increases the range of foods that work well. And a lot of the recipes in Bittman's Best Recipes in the World can be adapted. Good luck. You may find that in the end you are eating with more variety than your meat and potatoes neighbors.

        1 Reply
        1. re: Father Kitchen

          Thanks to all, the replys seem to be heaven sent!

        2. Just a quick request that as long as you're discussing chow, you keep the discussion online rather than taking it to email. Tips shared on the site help every hound reading along, while tips shared via email help only hound.

          3 Replies
          1. re: The Chowhound Team

            Thanks Chowhound Team, I will keep that in mind. My initial posts were to inquire about how to prepare meals for my boyfriend who has type 1. I've found that these posts have helped with other aspects of having this condition, besides the preparing meals factor. For example, Father Kitchen has provided some information for a website that deals with the physiology of type 1 diabetes. I would like to discuss the information further, and this would mean diverting from the topic of food. How would you suggest that we contact one another?

            1. re: epicureous eggplant

              For non-chow aspects of diabetes, I don't think I would be much help. I'm not a medical sciences person. The most I would do is refer to a website or two, and all of those can easily be found through Dr. Bernstein's site. But I welcome online discussions of diabetes and chow or, for that matter, anything about special food needs.