On Wed, 04 Jan 2012 22:11:53 -0500, Susan > wrote:

>x-no-arhive: yes
>
>On 1/4/2012 9:45 PM, Evelyn wrote:
>
>> My dietician says that the lowest carb grain is barley. I often use
>> that in soup, but I think it would require a lot longer cooking than
>> is recommended for this particular soup.
>
>Your dietitian might want to look that up. I know that I only tolerate
>about a spoonful, and only if it's not all soft and bloated from
>overcooking or soaking in soup. From all I've read, since wls requires
>so little food consumption, and protein and fat are the only two
>essential macronutrients in human nutrition without which you develop
>starvation and other deficiency problems, and starches are so nutrient
>impoverished and calorically dense, they are typically advised against.
> Especially if they take up room that protein, fat and nutrient dense
>veggies might otherwise. That's how other folks I know have been told to
>eat; protein, enough fat so you don't die or develop disorders, and veggies.
>
>>
>> For yourself, you can simply NOT use the potato or the rice and
>> increase the other vegetables you find you tolerate better. I
>> imagine a cook as creative as you are will do a great job of
>> converting the recipe and finding substitutions!
>
>Sure I can. But I don't see any point in coming to a diabetic specific
>newsgroup to find a recipe with much of it's calories coming from rice
>and potato. I can find those anywhere folks don't have diabetes. It's
>not just me acting out of a desire to control, I take it as a kind of
>personal lack of caring for the needs of others. I know that's not your
>intent, but I infer a dismissal of the central role of diet control of
>diabetes implicit in having a diabetes specific food group.
>
>It's discouraging to me to start reading and realize how many added and
>unnecessary carbs are there, and I start thinking that the poster
>doesn't care that the recipe is so unfriendly to so many of us.
>
>Susan


I post what I like and what I eat. That's the way it is.

Evelyn