Anna wrote:
On Sun, 30 Dec 2007 12:17:32 -0600, Janet Wilder
wrote:

Anna wrote:

I got this in my email. Please point out all the carbs beside
flour????? Diabetics do eat carbs. They are allowed 12 per day,
divided up among 3 meals and a snacks. I eat less than that. Not like
someone is going to sit down and eat the whole loaf of bread.
Apparently you have never talked with a nutritionist about a diet for
diabetics. They do not go without carbs in a day. Nutritionists frown
upon the Atkins diet which I think you are leaning toward with no
carbs.

Who is the "they" that are allowed "12" carbs per day?

I am assuming that the "12" are 12 carb counts of 15 grams each. That
might be a lot more than some people can handle. Each Diabetic should
have their own meal plan that has been formulated based upon their own
careful meter reading records. There is no "they"

While we appreciate your efforts to post here, please check your recipes
for carbohydrate count per serving and restrict your posting to recipes
that are less than 15 grams of carbs per serving. I think we could all
appreciate those.

Happy new year.
The nutritionist I spoke with said 12 carbs a day.
YOU WILL NOT TELL ME WHAT I CAN POST HERE. No one is going to eat the
whole loaf of bread which is more than the 15 carbs you are bragging
about.

Honey, you need to calm down and learn the difference between 15 grams
of carbohydrates as a Diabetic "carb count" and the total amount of
carbs in a serving.

Your recipe, if it is "15" carbs for the whole loaf would be 15 times 15
grams or 225 grams of carbs. If the loaf came out to a total of 10
servings, it would be 22.5 grams of carbs for each serving, which is
more than your "one carb" Do you understand now?


The 12 "carbs" per day your nutritionist said you could eat equals a
total daily diet of 180 grams of carbohydrates per day. That might be
good for you (have you checked your meter 1 hour and 2 hours after
eating your meals??) but it is not good for other people who seriously
have to watch their carbohydrate intake.

Most people who have been serious about their Diabetes prefer to get
their carbohydrates from fruits, milk, nuts and vegetables and not
starches which don't come with a lot of vitamins or other nutritional
benefits.

I do hope that you are counting fruit, nuts and milk into your "12 carb
per day" diet. I also hope that you are checking your blood sugars so
that you can learn how those "12 carbs" are effecting your blood glucose.

If you are serious about staying well, you might consider calming down
and realizing that there are people on this group who have been living
with this disease for a long time and have learned to live with it
without suffering the evil side-effects.

Of course you can post whatever you want to this group. It's not
moderated, but you must also be prepared for those who have better
knowledge to comment on your posts.

Sorry you took offense at my post, but frankly, dear, your flooding of
Usenet with your recipes makes it look like you're just looking for
attention.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Sun, 30 Dec 2007 11:00:35 -0900, Anna
wrote:

YOU WILL NOT TELL ME WHAT I CAN POST HERE.

VERY TRUE - but you can be an idiot from within my killfile.

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

Anna wrote in message ...

I want to know where all these carbs are coming from beside the
flour???? This came from a nurse in my email. The flour is the only
carbs in this recipes. Are you going to sit and eat the whole loaf of
bread?? Are you a doctor, nurse or nutitrionist?

Anna, I don't continue to pound my head against brick walls. Have it
your way, and a Happy New Year to you. BTW, yes...I am my own
nutritionist, my own doctor at times, and definitely my own nurse. :-)

Cheri

On Sun, 30 Dec 2007 20:39:57 +0000, Nicky
wrote:

On Sun, 30 Dec 2007 11:00:35 -0900, Anna
wrote:

YOU WILL NOT TELL ME WHAT I CAN POST HERE.

VERY TRUE - but you can be an idiot from within my killfile.

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

So this is where all the kewl kids are hanging out! Though I see it
isn't any quieter -- hehe



--
BlueBrooke
T2/D&E/June 2005
May 2007 A1c 5.5
Oct 2007 Yellow Belt! Yeah!

"Anna" wrote in message
...
On Sun, 30 Dec 2007 09:37:18 -0600, "Robert Miles"
wrote:


"Alice Faber" wrote in message
...
In article 8yEdj.6688$oh5.2204@trndny08,
"Julie Bove" wrote:

"Anna" wrote in message
...



2 1/14 - 2 3/4 cups all-purpose flour
3/4 cup whole wheat flour
1/4 cup grated fat-free Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 package fast-rising active dry yeast
1 1/4 cups very hot water (125-130 degrees)
1 tablespoon olive oil
4 ounces reduced-fat mozzarella cheese, cut into 1/2-inch cubes
1/2 cup coarsely chopped roasted red pepper
1 egg white, beaten
2 teaspoons water
Italian seasoning
1. Combine 2 1/4 cups all-purpose flour, whole wheat flour, Parmesan
cheese, Italian seasoning, salt, and yeast in large bowl; add water
and oil, mixing until smooth. Mix in mozzarella cheese and red
pepper;
mix in enough remaining 1/2 cup all-purpose flour to make smooth
dough.
2. Knead dough on floured surface until smooth and elastic, about 5
minutes. Place dough in greased bowl; let rise, covered, in warm
place
until double in size, about 30 minutes. Punch dough down.
3. Divide dough into 2 equal pieces. Shape each into loaf and place
in
greased 9 x 5-inch loaf pan, or shape into round or long loaf on
greased cookie sheets. Let stand, covered, until double in size,
about
30 minutes.
4. Slash top of loaves with sharp knife. Mix egg white and water;
brush over dough and sprinkle with Italian seasoning. Bake at 375
degrees until loaves are golden and sound hollow when tapped, 35 to
40
minutes. Remove from pans and cool on wire racks
Cookbook: 1001 Delicious Recipes for People with Diabetes,Linda
Eugene
CDE

How in the world is that diabetic?

It's in a cookbook for diabetics.

Sounds like you found a cookbook written with the mistaken idea that
leaving out the sugar, but not the other carbs, is enough to make a
recipe suitable for diabetics. Most diabetic cookbooks are written
that way.



I got this in my email. Please point out all the carbs beside
flour????? Diabetics do eat carbs. They are allowed 12 per day,
divided up among 3 meals and a snacks. I eat less than that. Not like
someone is going to sit down and eat the whole loaf of bread.
Apparently you have never talked with a nutritionist about a diet for
diabetics. They do not go without carbs in a day. Nutritionists frown
upon the Atkins diet which I think you are leaning toward with no
carbs.

OMG! Now I am LAUGHING! They are allowed 12 carbs per day? Do you mean 12
grams of carb? Or 12 servings of carb? And surely you could not be so
stupid as to think that we ALL can eat the same diet?

When I was pregnant, the dietician told me to aim for 13 servings per day,
of carbs, but note that I do not drink milk. Under the carb category was
also milk and fruit. It was difficult for me to eat that much and I was
never able to.

Then when I was breast feeding, the dietician I saw said I should aim for 9
servings of carbs per day.

Then when I was through with the breast feeding, the dietician told me to
aim for 7 servings of carb per day. Again, milk and fruit are counted as
carbs.

So I haven't a clue where you are getting this weird notion of 12 carbs per
day. *shakes head*

"Anna" wrote in message
news
I want to know where all these carbs are coming from beside the
flour???? This came from a nurse in my email. The flour is the only
carbs in this recipes. Are you going to sit and eat the whole loaf of
bread?? Are you a doctor, nurse or nutitrionist?

How did a nurse get in your e-mail? And do you know what a nurse told me to
eat when I was pregnant? Plenty of fruit and soup and cucumber sandwiches.
She said cucumber sandwiches were good to take to the beach because they
didn't need to be refrigerated. Gah!

Does there need to BE any more carbs than the flour? That is certainly a
lot of carbs in there. And I know plenty of people who can and do eat all
or most of a loaf of bread all by themselves. Used to be I baked bread. My
friends seemed to know when I was baking it. They'd show up with butter and
knives and wait till I turned my back. Suddenly, no more bread!

"Anna" wrote in message
...

The nutritionist I spoke with said 12 carbs a day.
YOU WILL NOT TELL ME WHAT I CAN POST HERE. No one is going to eat the
whole loaf of bread which is more than the 15 carbs you are bragging
about.

What makes you think no one will eat the whole loaf? Now granted I think
most of the people here are smart enough to be able to figure out their
diet. But I know plenty of people in my own life who if they think
something is good for them will eat the whole package, whole loaf, whole
whatever, all in one sitting. They reason if it is good for them they
should eat a lot of it.

"BlueBrooke" .@. wrote in message
...
On Sun, 30 Dec 2007 20:39:57 +0000, Nicky
wrote:

On Sun, 30 Dec 2007 11:00:35 -0900, Anna
wrote:

YOU WILL NOT TELL ME WHAT I CAN POST HERE.

VERY TRUE - but you can be an idiot from within my killfile.

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

So this is where all the kewl kids are hanging out! Though I see it
isn't any quieter -- hehe

lol, you got that right

In article ,
Anna wrote:

On Sun, 30 Dec 2007 12:17:32 -0600, Janet Wilder
wrote:

Anna wrote:

I got this in my email. Please point out all the carbs beside
flour????? Diabetics do eat carbs. They are allowed 12 per day,
divided up among 3 meals and a snacks. I eat less than that. Not like
someone is going to sit down and eat the whole loaf of bread.
Apparently you have never talked with a nutritionist about a diet for
diabetics. They do not go without carbs in a day. Nutritionists frown
upon the Atkins diet which I think you are leaning toward with no
carbs.


Who is the "they" that are allowed "12" carbs per day?

I am assuming that the "12" are 12 carb counts of 15 grams each. That
might be a lot more than some people can handle. Each Diabetic should
have their own meal plan that has been formulated based upon their own
careful meter reading records. There is no "they"

While we appreciate your efforts to post here, please check your recipes
for carbohydrate count per serving and restrict your posting to recipes
that are less than 15 grams of carbs per serving. I think we could all
appreciate those.

Happy new year.
The nutritionist I spoke with said 12 carbs a day.
YOU WILL NOT TELL ME WHAT I CAN POST HERE. No one is going to eat the
whole loaf of bread which is more than the 15 carbs you are bragging
about.

Oh, dear. I smell a troll.

Priscilla

Anna said...

The nutritionist I spoke with said 12 carbs a day.
YOU WILL NOT TELL ME WHAT I CAN POST HERE. No one is going to eat the
whole loaf of bread which is more than the 15 carbs you are bragging


12 carbs? Now we're only talking bread here, right?

I eat hundreds of complex carbs a day for the calorie value in the form of
two slices of Milton's whole grain bread.

I eat next to no simple sugars.

I'm in the pretty normal range. 14 day avg 121 mg/dl (where my normal
control is 123-125 mg/dl). But I'm falling way short on calories and
micronutrients according to my diet software. So I'm losing weight but I
can't explain it and nobody's explained it to me either. Doc just says
whole grain and brown rice, etc.

But we're talking bread.

I would probably be better served by consulting with a real nutritionist
(which to me is a joke) if I could afford one.

Andy





--
All Posts Blocked From: @yahoo|@gmail|@hotmail

On Mon, 31 Dec 2007 02:27:50 -0600, "Andy q" q wrote:

Anna said...

The nutritionist I spoke with said 12 carbs a day.
YOU WILL NOT TELL ME WHAT I CAN POST HERE. No one is going to eat the
whole loaf of bread which is more than the 15 carbs you are bragging


12 carbs? Now we're only talking bread here, right?

I eat hundreds of complex carbs a day for the calorie value in the form of
two slices of Milton's whole grain bread.

I eat next to no simple sugars.

I'm in the pretty normal range. 14 day avg 121 mg/dl (where my normal
control is 123-125 mg/dl). But I'm falling way short on calories and
micronutrients according to my diet software. So I'm losing weight but I
can't explain it and nobody's explained it to me either. Doc just says
whole grain and brown rice, etc.

But we're talking bread.

I would probably be better served by consulting with a real nutritionist
(which to me is a joke) if I could afford one.

Andy

Nutritionists are $300 an hour and our insurance won't cover something
like that. I average about 80-110 for 14 days.
I eat very little bread. I do like my pastas, rice and fruit.

What software do you use for your diet??

Andy q wrote:
Anna said...

The nutritionist I spoke with said 12 carbs a day.
YOU WILL NOT TELL ME WHAT I CAN POST HERE. No one is going to eat the
whole loaf of bread which is more than the 15 carbs you are bragging


12 carbs? Now we're only talking bread here, right?

I eat hundreds of complex carbs a day for the calorie value in the form of
two slices of Milton's whole grain bread.

I eat next to no simple sugars.

I'm in the pretty normal range. 14 day avg 121 mg/dl (where my normal
control is 123-125 mg/dl). But I'm falling way short on calories and
micronutrients according to my diet software. So I'm losing weight but I
can't explain it and nobody's explained it to me either. Doc just says
whole grain and brown rice, etc.

But we're talking bread.

I would probably be better served by consulting with a real nutritionist
(which to me is a joke) if I could afford one.

Andy

Your BG readings would not be acceptable to the docs who have treated my
DH over the years. They seem high.

BTW, carbohydrates turn into simple sugars in the digestion process. The
reason some nutritionists recommend whole grains and brown rice is
because they come with fiber which is not absorbed. DH's meter sees no
difference between brown rice and white rice. He eats a whole grain
bread that has a very, very high fiber count so that two slices net at
less than 15 grams of carbs.

You might want to cut out some of those starchy carbs and see how your
numbers respond.

JMTCW


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Mon, 31 Dec 2007 02:27:50 -0600, "Andy q" q wrote:

Anna said...

The nutritionist I spoke with said 12 carbs a day.
YOU WILL NOT TELL ME WHAT I CAN POST HERE. No one is going to eat the
whole loaf of bread which is more than the 15 carbs you are bragging


12 carbs? Now we're only talking bread here, right?

No, she's talking about 12x15g carb exchanges - which IMO are the most
confusing dietary system known to mankind...

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

Nicky wrote:

No, she's talking about 12x15g carb exchanges - which IMO are the most
confusing dietary system known to mankind...

Not confusing here. Carb-counting was so much easier for DH than trying
to figure out the "exchange" diet. He could never get the hang of that
one. Once he began carb-counting his numbers straightened out and his
A1Cs have been excellent.

Even though he's now on the insulin pump, he is much more proficient at
eyeballing servings so he can count his carbs for programming his bolus.

We are big fans of carb-counting.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Cheri wrote:
Why would you call this *diabetic* bread? It's clearly regular bread.

Cause it produces diabetic bg readings.


--
http://www.ornery-geeks.org/consulting/