On Sun, 02 Dec 2007 21:53:29 GMT, "Julie Bove"
wrote:


"Alan S" wrote in message
.. .
snip

I haven't bought any form of potato processed product since
I was diagnosed. We do buy, and eat in moderation, fresh
potatoes but I would not recommend that a type 2 keep
processed potato products in the larder at all.

Why not? I keep them here. Gluten free ones of course. I don't use them
often, but they do make a nice thickener for soups and some sauces.


Two reasons. I use several other things for thickeners: guar
gum and psyllium have other benefits and no blood glucose
effect; if I do need a starchy thickener I always have flour
or cornflour(cornstarch) available. However those last two
last a long time in this house.

In soup I use real potato and not much of it in proportion
to the other veges. I thicken by selectively blending a
proportion of the soup. For sauces I thicken by reduction.

The second reason is that I attempt to minimise ALL
commercially processed products. If processing is needed I
do it at home. That way I have total control of the
ingredients and the quality of the product.

For breading/crumbing/crusting I use the old traditional
egg-wash, flour dip and breadcrumbs with various herbs,
spices, maybe some parmigiana. But I am careful to be very
sparing with the flour and crumbs. Similarly, for battered
fish I use a light beer batter, almost tempura style to
minimise the starch surrounding the fish or chicken and the
oil that is trapped in it.


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com