I need some information on labels:

Does the nutrition data on the label of say Whole Grain Buckwheat Pancake
Mix, indicate the date for the unprepared mix? Or, for the recipe if
prepared according to the label? Not that it matters for the Pancakes,
because I don't add the egg, oil or milk, that the recipe calls for and add
only a non-caloric flavored syrup, and water.

Or, canned kidney beans: Is the information for the beans and the liquid in
the can, or for beans that have been rinsed and drained? The liquid, has
far more soluble fiber, than the beans themselves, and I usually rinse the
beans to add them to chili or some of the egg dishes I do for my weekend
breakfasts.

For me it really isn't an issue. I diagnosed eight years ago, and test
aggressively (ten to fifteen times a day normally, up to thirty when I'm
physically active. So, I have a pretty good feel for how hard/fast which
foods hit me.

But, my sister diagnosed recently and is calling me for advice. She is well
educated, and has a background in both chemistry, and biology. But, this is
kind of confusing for everyone at the beginning, and I want to give her the
best advice I can.

Thanks, Randy

On Mon, 21 Jan 2008 16:25:08 GMT, Jigs-n-fixtures
wrote:

I need some information on labels:

Does the nutrition data on the label of say Whole Grain Buckwheat Pancake
Mix, indicate the date for the unprepared mix? Or, for the recipe if
prepared according to the label? Not that it matters for the Pancakes,
because I don't add the egg, oil or milk, that the recipe calls for and add
only a non-caloric flavored syrup, and water.

Or, canned kidney beans: Is the information for the beans and the liquid in
the can, or for beans that have been rinsed and drained? The liquid, has
far more soluble fiber, than the beans themselves, and I usually rinse the
beans to add them to chili or some of the egg dishes I do for my weekend
breakfasts.

For me it really isn't an issue. I diagnosed eight years ago, and test
aggressively (ten to fifteen times a day normally, up to thirty when I'm
physically active. So, I have a pretty good feel for how hard/fast which
foods hit me.

But, my sister diagnosed recently and is calling me for advice. She is well
educated, and has a background in both chemistry, and biology. But, this is
kind of confusing for everyone at the beginning, and I want to give her the
best advice I can.

Thanks, Randy

The specific answer will vary from country to country. For
example, here, details are usually given for both the form
of food in the packet or tin and for the most usual
preparation. For example, cereal details include dry data
per 100gm and data per serve size with milk added.

The specific answer for your sister is easier. She does not
necessarily need to test 10-15 times a day in the long term.
However, she would benefit by using the nutrition data only
as a preliminary guide for purchase and then following
Jennifer's "test, test, test"
http://www.alt-support-diabetes.org/NewlyDiagnosed.htm
advice to discover her own response to foods.

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

In article ,
Jigs-n-fixtures wrote:

I need some information on labels:

Does the nutrition data on the label of say Whole Grain Buckwheat Pancake
Mix, indicate the date for the unprepared mix? Or, for the recipe if
prepared according to the label? Not that it matters for the Pancakes,
because I don't add the egg, oil or milk, that the recipe calls for and add
only a non-caloric flavored syrup, and water.

Or, canned kidney beans: Is the information for the beans and the liquid in
the can, or for beans that have been rinsed and drained? The liquid, has
far more soluble fiber, than the beans themselves, and I usually rinse the
beans to add them to chili or some of the egg dishes I do for my weekend
breakfasts.

For me it really isn't an issue. I diagnosed eight years ago, and test
aggressively (ten to fifteen times a day normally, up to thirty when I'm
physically active. So, I have a pretty good feel for how hard/fast which
foods hit me.

But, my sister diagnosed recently and is calling me for advice. She is well
educated, and has a background in both chemistry, and biology. But, this is
kind of confusing for everyone at the beginning, and I want to give her the
best advice I can.

Usually, it represents the contents of the package. When in doubt, call
the company to ask. The phone number is usually printed on the package.

On Sat, 26 Jan 2008 13:09:38 -0600, jeremy
wrote:

Jigs-n-fixtures wrote:

But, my sister diagnosed recently and is calling me for advice. She is well
educated, and has a background in both chemistry, and biology. But, this is
kind of confusing for everyone at the beginning, and I want to give her the
best advice I can.

Thanks, Randy

Honestly, the best answer is for her to go to a nutritionist who can provide
her with a tailored diet that has no need for confusing labels. Your answers
will not be her answers and could be dangerous.
The first thing to eradicate from the diet is canned and processed food with
artificial colorings, flavorings and sweeteners close behind. Once the blood
chemistry has settled down and salt intake is balanced according to need, not
compulsion, the diet can be tailored to establish optimal weight. All through
that process the sensitivity to certain foods will vary with the changing
metabolism and only become truisms when the body is fully stabilized at
optimum for that particular person.

JJ
"Meat should not have an ingredient list!"

One size does not fit all. Two of your cross-posts are to
diabetes groups.

Nothing in your response addresses the diabetic's need to
relate food input, particularly carbohydrate input, with
blood glucose excursions.

Many of us would agree that artificial additives and
processed foods are a concern. But they are a secondary
issue to be addressed when BG's are better controlled and
balanced nutrition is achieved.


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

In alt.support.diabetes on Sat, 26 Jan 2008 13:09:38 -0600 in Msg.#
, jeremy
wrote:

Honestly, the best answer is for her to go to a nutritionist who can provide
her with a tailored diet that has no need for confusing labels. Your answers
will not be her answers and could be dangerous.
The first thing to eradicate from the diet is canned and processed food with
artificial colorings, flavorings and sweeteners close behind. Once the blood
chemistry has settled down and salt intake is balanced according to need, not
compulsion, the diet can be tailored to establish optimal weight. All through
that process the sensitivity to certain foods will vary with the changing
metabolism and only become truisms when the body is fully stabilized at
optimum for that particular person.

Quite frankly, one of the things a good nutritionist should do is teach
someone how to read nutritional labels for themselves!!!

--
DonnaB shallotpeel, T2 since June 06, USA

"What is it? I had a hard day at the office & I need to decompose." - Faith,
FAITH & HOPE, 4-9-04

In alt.support.diabetes jeremy wrote:
: Jigs-n-fixtures wrote:

: But, my sister diagnosed recently and is calling me for advice. She is well
: educated, and has a background in both chemistry, and biology. But, this is
: kind of confusing for everyone at the beginning, and I want to give her the
: best advice I can.
:
: Thanks, Randy

: Honestly, the best answer is for her to go to a nutritionist who can provide
: her with a tailored diet that has no need for confusing labels. Your answers
: will not be her answers and could be dangerous.
: The first thing to eradicate from the diet is canned and processed food with
: artificial colorings, flavorings and sweeteners close behind. Once the blood
: chemistry has settled down and salt intake is balanced according to need, not
: compulsion, the diet can be tailored to establish optimal weight. All through
: that process the sensitivity to certain foods will vary with the changing
: metabolism and only become truisms when the body is fully stabilized at
: optimum for that particular person.

: JJ
: "Meat should not have an ingredient list!"

I don't agree here. This is making it much more difficult. Reading the
nutrition label is what is significant and for blood sugar control the
most significant numbers are the porton size listed and the number of
carbohydrates listed per portion. In the US the fiber content is included
in the carbohydrate number and may be subtracted, while in in Britain and
OZ adn NZ the fibre is a separate line from the carbohydrates, so should
not be subtracted. For us diaetics, wha a food is sweetened with will
affect its carbohydate number. natural sweeteners like sugar, honey or
high fructose corn syrup all contain carbohydrates, while artificial
sweeteners do not. Be careful and check to see if the food contains
"sugar alcohols" under the Carbohydrate listing, as eating too many of
these(mannitol, xylitol, sorbatol, etc) can result in dreadful stomach
upset.

I hope this is not too confusing as I have written this.

Wendy

"DonnaB shallotpeel" wrote in message
...
In alt.support.diabetes on Sat, 26 Jan 2008 13:09:38 -0600 in Msg.#
, jeremy
wrote:

Honestly, the best answer is for her to go to a nutritionist who can
provide
her with a tailored diet that has no need for confusing labels. Your
answers
will not be her answers and could be dangerous.
The first thing to eradicate from the diet is canned and processed food
with
artificial colorings, flavorings and sweeteners close behind. Once the
blood
chemistry has settled down and salt intake is balanced according to need,
not
compulsion, the diet can be tailored to establish optimal weight. All
through
that process the sensitivity to certain foods will vary with the changing
metabolism and only become truisms when the body is fully stabilized at
optimum for that particular person.

Quite frankly, one of the things a good nutritionist should do is teach
someone how to read nutritional labels for themselves!!!

Mine sure did. It was one of those, smack myself in the forehead moments.
Was like DUH, I SHOULD have known that. One of my faults before her was
looking at the carbs say, but NOT paying attention to the serving size.
Would say that stuff is ok, when in actuality, it wasn't.

--
T2 - Oct. '96 - Lantus, oral meds, diet
http://www.lockergnome.com/darksentinel
Undo the munge to reply by email

On Sun, 27 Jan 2008 03:50:15 -0800, "DarkSentinel"
wrote:

"DonnaB shallotpeel" wrote in message
.. .
In alt.support.diabetes on Sat, 26 Jan 2008 13:09:38 -0600 in Msg.#
, jeremy
wrote:

Honestly, the best answer is for her to go to a nutritionist who can
provide
her with a tailored diet that has no need for confusing labels. Your
answers
will not be her answers and could be dangerous.
The first thing to eradicate from the diet is canned and processed food
with
artificial colorings, flavorings and sweeteners close behind. Once the
blood
chemistry has settled down and salt intake is balanced according to need,
not
compulsion, the diet can be tailored to establish optimal weight. All
through
that process the sensitivity to certain foods will vary with the changing
metabolism and only become truisms when the body is fully stabilized at
optimum for that particular person.

Quite frankly, one of the things a good nutritionist should do is teach
someone how to read nutritional labels for themselves!!!

Mine sure did. It was one of those, smack myself in the forehead moments.
Was like DUH, I SHOULD have known that. One of my faults before her was
looking at the carbs say, but NOT paying attention to the serving size.
Would say that stuff is ok, when in actuality, it wasn't.

It was probably the most important thing I learnt from my
dietician. Possibly the only important thing:-)



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

On 1/27/08 4:42 AM, in article ,
"Alan S" wrote:

On Sun, 27 Jan 2008 03:50:15 -0800, "DarkSentinel"
wrote:

"DonnaB shallotpeel" wrote in message
...
In alt.support.diabetes on Sat, 26 Jan 2008 13:09:38 -0600 in Msg.#
, jeremy
wrote:

Honestly, the best answer is for her to go to a nutritionist who can
provide
her with a tailored diet that has no need for confusing labels. Your
answers
will not be her answers and could be dangerous.
The first thing to eradicate from the diet is canned and processed food
with
artificial colorings, flavorings and sweeteners close behind. Once the
blood
chemistry has settled down and salt intake is balanced according to need,
not
compulsion, the diet can be tailored to establish optimal weight. All
through
that process the sensitivity to certain foods will vary with the changing
metabolism and only become truisms when the body is fully stabilized at
optimum for that particular person.

Quite frankly, one of the things a good nutritionist should do is teach
someone how to read nutritional labels for themselves!!!

Mine sure did. It was one of those, smack myself in the forehead moments.
Was like DUH, I SHOULD have known that. One of my faults before her was
looking at the carbs say, but NOT paying attention to the serving size.
Would say that stuff is ok, when in actuality, it wasn't.

It was probably the most important thing I learnt from my
dietician. Possibly the only important thing:-)



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

I agree. In our class the dietitian took us to a supermarket and made us
find which were the best products by checking the information on back. Which
cheese was the best for us, etc. Very valuable. This was long before
nutrition labels were compulsory so we learned in a more round-about way.
--
Martha T2 Canada
1500mg. Metformin, 4mg. Avandia

jeremy wrote:
W. Baker wrote:

I hope this is not too confusing as I have written this.
Wendy

Not confusing at all, but you misunderstood my intent. If you buy food
without ingredient lists you know exactly what you are getting and the
interrelationships between chemicals/carbs/sugars/electrolytes is not a
concern.
e.g I do not buy jam as I can make it with fruit, sugar of my choice and
pectin, that is all I need to know.

Made some black beans tonight; beans, garlic, BP, bayleaf, cumin and thyme:
Whereas a can of black beans found hiding in my pantry has;
beans, water, salt, olive oil, natural and artificial jalapeño
flavorings, dehydrated onion flakes, onion powder, garlic powder,
ferrous gluconate, autolyzed yeast extract, maltodextrin and disodium
inosinate, and tastes awful.

That's where label reading becomes important. I have been able to find
canned beans that are beans and water with a little salt. I rinse them
well before using.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

In alt.support.diabetes jeremy wrote:
: W. Baker wrote:

: I hope this is not too confusing as I have written this.
:
: Wendy

: Not confusing at all, but you misunderstood my intent. If you buy food without
: ingredient lists you know exactly what you are getting and the
: interrelationships between chemicals/carbs/sugars/electrolytes is not a concern.
: e.g I do not buy jam as I can make it with fruit, sugar of my choice and
: pectin, that is all I need to know.

: Made some black beans tonight; beans, garlic, BP, bayleaf, cumin and
thyme: : Whereas a can of black beans found hiding in my pantry has; :
beans, water, salt, olive oil, natural and artificial jalape?o flavorings,
: dehydrated onion flakes, onion powder, garlic powder, ferrous gluconate,
: autolyzed yeast extract, maltodextrin and disodium inosinate, and tastes
awful.

Not everyone thinks the taste is awful and not everyone has the several
hours needed to cook the beans. What is important fo the diabetic is
being able to read the nutrition labelon everything, even that bag or box
of black beans so they can know the CARB content. That is the first thing
for the diabetic to learn, carb content and portion size. Sodium, sat fat
content may be good to watch too, but lets get first things first for a
newbie.

I also make my own jams in the summer using special pectins and sweetening
them when I open the jar with either aspertame or Splenda. I do this
because these jams taste much better. I make sugared jams fo rmy husband,
but i buy him bitter marmelade because I cannot get the Seville oranges
and they are a pain to make anyway. I am a retired person adn have the
time to do this. Others may well not be able to or can't afford the
frequently high price of eh fresh fruit and berries. In that case, the
Smuckers no sugar added jams can work. My philosophy in this area is to
not deny the nice foods , but to find a way to have them while maintaining
a controlled carb way of life.

Wendy

jeremy wrote in message ...
Susan wrote:

Surely you realize that taste and textural preferences are
subjective?

Susan

What about the canned beans' texture is superior? I get much better
results
with the real thing.

JJ


The key word in your sentence is "I." Different tastes and all that.
:-)

Cheri

"jeremy" wrote in message
. ..
W. Baker wrote:
In alt.support.diabetes jeremy wrote:
: W. Baker wrote:

: I hope this is not too confusing as I have written this. : :
Wendy : Not confusing at all, but you misunderstood my intent. If you buy
food without : ingredient lists you know exactly what you are getting and
the : interrelationships between chemicals/carbs/sugars/electrolytes is
not a concern.
: e.g I do not buy jam as I can make it with fruit, sugar of my choice
and : pectin, that is all I need to know.

: Made some black beans tonight; beans, garlic, BP, bayleaf, cumin and
thyme: : Whereas a can of black beans found hiding in my pantry has; :
beans, water, salt, olive oil, natural and artificial jalape?o
flavorings, : dehydrated onion flakes, onion powder, garlic powder,
ferrous gluconate, : autolyzed yeast extract, maltodextrin and disodium
inosinate, and tastes awful. Not everyone thinks the taste is awful and
not everyone has the several hours needed to cook the beans. What is
important fo the diabetic is being able to read the nutrition labelon
everything, even that bag or box of black beans so they can know the CARB
content. That is the first thing for the diabetic to learn, carb content
and portion size. Sodium, sat fat content may be good to watch too, but
lets get first things first for a newbie.

If you want to eat healthily you do have the time necessary for cooking
real food. I understand the false ease that cans and packets seem to
provide, but the labels are merely sad approximations taken from
out-of-date tests. There is no way that two batches of beans will have the
same carb content without an error rate of better than +/-15%

Nonsense! You can buy organic foods without any additives. Sure they cost
more but some people have more time than money. I eat canned beans all the
time.

"W. Baker" a écrit ...
In alt.support.diabetes jeremy wrote:
: W. Baker wrote:

: I hope this is not too confusing as I have written this.
:
: Wendy

: Not confusing at all, but you misunderstood my intent. If you buy food
without
: ingredient lists you know exactly what you are getting and the
: interrelationships between chemicals/carbs/sugars/electrolytes is not a
concern.
: e.g I do not buy jam as I can make it with fruit, sugar of my choice and
: pectin, that is all I need to know.

: Made some black beans tonight; beans, garlic, BP, bayleaf, cumin and
thyme: : Whereas a can of black beans found hiding in my pantry has; :
beans, water, salt, olive oil, natural and artificial jalape?o flavorings,
: dehydrated onion flakes, onion powder, garlic powder, ferrous gluconate,
: autolyzed yeast extract, maltodextrin and disodium inosinate, and tastes
awful.

Not everyone thinks the taste is awful and not everyone has the several
hours needed to cook the beans. What is important fo the diabetic is
being able to read the nutrition labelon everything, even that bag or box
of black beans so they can know the CARB content. That is the first thing
for the diabetic to learn, carb content and portion size. Sodium, sat fat
content may be good to watch too, but lets get first things first for a
newbie.

I also make my own jams in the summer using special pectins and sweetening
them when I open the jar with either aspertame or Splenda. I do this
because these jams taste much better. I make sugared jams fo rmy husband,
but i buy him bitter marmelade because I cannot get the Seville oranges
and they are a pain to make anyway. I am a retired person adn have the
time to do this. Others may well not be able to or can't afford the
frequently high price of eh fresh fruit and berries. In that case, the
Smuckers no sugar added jams can work. My philosophy in this area is to
not deny the nice foods , but to find a way to have them while maintaining
a controlled carb way of life.

Wendy


Wendy,
How do you do this? I have Splenda and PLENTY of fruit in my garden,
but I have never made jams for me, since the high content of fruit sugars
has put me off doing it.
If there is a secret, I would LOVE to know, as I miss jams on my toa-
dooooh!
I can't have toast either ...

Frank

" Frank t2" wrote in message
...

"W. Baker" a écrit ...
In alt.support.diabetes jeremy wrote:
: W. Baker wrote:

: I hope this is not too confusing as I have written this.
:
: Wendy

: Not confusing at all, but you misunderstood my intent. If you buy food
without
: ingredient lists you know exactly what you are getting and the
: interrelationships between chemicals/carbs/sugars/electrolytes is not a
concern.
: e.g I do not buy jam as I can make it with fruit, sugar of my choice
and
: pectin, that is all I need to know.

: Made some black beans tonight; beans, garlic, BP, bayleaf, cumin and
thyme: : Whereas a can of black beans found hiding in my pantry has; :
beans, water, salt, olive oil, natural and artificial jalape?o
flavorings,
: dehydrated onion flakes, onion powder, garlic powder, ferrous
gluconate,
: autolyzed yeast extract, maltodextrin and disodium inosinate, and
tastes
awful.

Not everyone thinks the taste is awful and not everyone has the several
hours needed to cook the beans. What is important fo the diabetic is
being able to read the nutrition labelon everything, even that bag or box
of black beans so they can know the CARB content. That is the first
thing
for the diabetic to learn, carb content and portion size. Sodium, sat
fat
content may be good to watch too, but lets get first things first for a
newbie.

I also make my own jams in the summer using special pectins and
sweetening
them when I open the jar with either aspertame or Splenda. I do this
because these jams taste much better. I make sugared jams fo rmy
husband,
but i buy him bitter marmelade because I cannot get the Seville oranges
and they are a pain to make anyway. I am a retired person adn have the
time to do this. Others may well not be able to or can't afford the
frequently high price of eh fresh fruit and berries. In that case, the
Smuckers no sugar added jams can work. My philosophy in this area is to
not deny the nice foods , but to find a way to have them while
maintaining
a controlled carb way of life.

Wendy


Wendy,
How do you do this? I have Splenda and PLENTY of fruit in my garden,
but I have never made jams for me, since the high content of fruit sugars
has put me off doing it.
If there is a secret, I would LOVE to know, as I miss jams on my toa-
dooooh!
I can't have toast either ...

I buy a couple of jars of sugarless jam per year. I have occasional peanut
butter and jam sandwiches. I use very little jam. Just enough to wet the
bread. Alas, the last few times I did this I had an upset stomach
afterwards. Seems I can eat the peanut butter but not the jam.