On Oct 5, 10:16 pm, "Julie Bove" > wrote:
> "brigmave" > wrote in message
>
> ups.com...
>
> > You see I can' imagine a bean burrito with rice and beans to me it
> > just sounds awful.
> > I would so much rather have something nice and worth eating. I really
> > don't care for border foods.
>
> Border foods? What does that mean? Those are my favorite foods. Really!
> If I weren't a diabetic and didn't have this blasted gastroparesis, I would
> live on beans, rice, pasta and salads. Yummmmmmmmmm! You can have your
> meat. I hate it.

I am so glad you hate meat...more for me. You would love the rabbit
we are doing this evening.
Brig

"brigmave" > wrote in message
ups.com...
> On Oct 5, 10:11 pm, "Julie Bove" > wrote:
>> "Ozgirl" > wrote in message
>>
>> ...
>>
>> > Holy cow, my bg's would be thru the roof in 15 minutes with just the
>> > pasta
>> > Hate to think where it would be after dessert, lol.
>>
>> I am starting to think he/she is not a diabetic but a meat spammer.
>
> Sorry to have you think otherwise but I have been a Diabetic for 35
> years!
> I am sure you could call me a meat spammer as I do love meat of all
> kinds.Why would a small amount of pasta cause a great rise in the
> blood glucose. Perhaps if you eat in the American way that could
> happen but we serve in the French or Continental manner. In America I
> have noticed one does not just have a serving of an item but a whole
> plate is served incidental to the main course.
> Brig

Are you a type 1 on insulin then?

"brigmave" > wrote in message
ups.com...
> On Oct 5, 10:16 pm, "Julie Bove" > wrote:
>> "brigmave" > wrote in message
>>
>> ups.com...
>>
>> > You see I can' imagine a bean burrito with rice and beans to me it
>> > just sounds awful.
>> > I would so much rather have something nice and worth eating. I really
>> > don't care for border foods.
>>
>> Border foods? What does that mean? Those are my favorite foods.
>> Really!
>> If I weren't a diabetic and didn't have this blasted gastroparesis, I
>> would
>> live on beans, rice, pasta and salads. Yummmmmmmmmm! You can have your
>> meat. I hate it.
>
> I am so glad you hate meat...more for me. You would love the rabbit
> we are doing this evening.

Post your recipe. I love rabbit. Bit pricey here these days but for an
occasional treat...

On Sat, 06 Oct 2007 01:12:12 -0700, brigmave
> wrote:

>
>My dear it is a bit difficult to obtain post meal blood glucose when
>we have not yet eaten. I have posted this to you in a prior post.
>By the way I just don't spike unless I have an infection of some
>sort! I don't spike with stress or much else and eating two meals per
>day really does not allow for spikes.
>Brig

My dear, if you don't know when your post-prandial peak is,
you don't know if you spiked. You may be well past the spike
at two hours.

http://loraldiabetes.blogspot.com/20...-two-hour.html
Live dangerously. Just to show how wrong we are, test one
hour after breakfast tomorrow.


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

On Sat, 06 Oct 2007 00:54:54 -0700, brigmave
> wrote:

>
>Border food is, as I was told, foods from the mexi borders and is
>based upon the mestizo culture. It is made up of cheap foods such as
>beans, rice, a flat bread.
>Little meat or vegetables are included. Evidently they have a huge
>incidence of DM.
>Having lived in Mexico City and So. America for some time I can assure
>the foods served in the border towns and in So. California bear no
>resemblance to
>the real foods of Mexico.
>So.America has wonderful beef and it is served so many ways and Mexico
>city has great fresh fish and vegetables.
>Brig

Thanks for the clarification. My knowledge of Mexican food
is limited. I live on a border myself, but there is little
difference between Queensland food and NSW food.

You seem to have some rather high opinions of your tastes in
foods. Nothing wrong with that; however there are many other
diabetics who do not use insulin - yet. When I post recipes
I take the trouble to work out carb and other nutrition
counts. That helps those who are considering the recipe
decide whether it may suit their treatment regimen.
Something you might consider.


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

brigmave wrote:


> Border food is, as I was told, foods from the mexi borders and is
> based upon the mestizo culture. It is made up of cheap foods such as
> beans, rice, a flat bread.
> Little meat or vegetables are included. Evidently they have a huge
> incidence of DM.
> Having lived in Mexico City and So. America for some time I can assure
> the foods served in the border towns and in So. California bear no
> resemblance to
> the real foods of Mexico.
> So.America has wonderful beef and it is served so many ways and Mexico
> city has great fresh fish and vegetables.
> Brig
>

I live less than 5 miles from the Mexican border. I've also spent a lot
of time near the border in California, Arizona and New Mexico.

Border food is very high in carbohydrates. It consists of tortillas,
either made from white flour or corn flour that make up a good portion
of the dishes. Enchiladas, burritos and tacos are tortillas stuffed with
meat, cheese, beans or some combination thereof. Here in way-south-Texas
the tacos are on soft tortillas, not the crunchy kind you buy in the
supermarket. Even breakfast of sausage or bacon and eggs comes wrapped
in a tortilla.

Beans and rice accompany every dish in restaurants. Vegetables do have a
place on the Border fare plate. Usually it's a garnish of lettuce topped
with pico do gallo, a fresh salsa made from chopped fresh tomatoes,
jalapeño peppers, sweet onion, cilantro and lime juice. It is nothing
like the salsa sold in jars in the supermarkets. One never sees the
supermarket-style salsas on the table in any restaurant of home.
Nopalitos are cut up pieces of prickly pear cactus pads. They are very
high in vitamins and fiber and not high in carbs. They can be purchased
already cleaned and sliced. Boiled for 19 minutes they make a tastey
veggie, not unlike green beans in flavor. There are several squashes
that are not starchy and tropical fruits like mangos and papayas. One of
the squashes is very much like a zucchini.

Meat is a big portion of the diet, but it is frequently cheaper cuts
that are either marinated and grilled or potted for hours and hours.
Tamales are made from a corn flour and lard mixture that is smeared on
dried corn husks and stuffed with meat that has been potted and cooked
until it falls apart. The filled husks are then steamed. Delicious but
major unhealthy.

Dairy in the form of hard and soft cheeses, milk laden cakes and flans
(a custard-like dish) is very popular, too.

There are subtle differences between border cuisines which depend upon
the regional cooking of the closest Mexican state or just the tradition
of an area. New Mexicans, for example, like their foods firey hot. They
also use only hard shells for their tacos, not soft ones like here in Texas.

DM is a real problem here. There is quite a lot of obesity which can be
attributed to the diet and genetics. The genetics were at one time
bypassed by an agrarian society who worked hard in the fields and
ranches are now mostly sedentary so calories that would have been
burned become fat.

Border food is NOT Mexican food. Mexican cuisine, in the interior, is
much more subtly flavored, rarely very hot and includes a larger variety
of foods. Border food is spicy and cheap. It's "peasant" food and not
much different than high-carb dishes we of European heritage learned
from our parents and grandparents that rely heavily upon flour and potatoes.





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

brigmave wrote in message
>My dear it is a bit difficult to obtain post meal blood glucose when
>we have not yet eaten. I have posted this to you in a prior post.
>By the way I just don't spike unless I have an infection of some
>sort! I don't spike with stress or much else and eating two meals
per
>day really does not allow for spikes.
>Brig


I totally disagree with that last statement that "eating two meals per
day really doesn not allow for spikes." Spiking or not spiking depends
on *what* you eat for any number of meals even if you only eat two
meals per day my dear.

Cheri

On Sat, 6 Oct 2007 09:00:25 -0700, "Cheri" <gserviceatinreachdotcom>
wrote:

>
>brigmave wrote in message
>>My dear it is a bit difficult to obtain post meal blood glucose when
>>we have not yet eaten. I have posted this to you in a prior post.
>>By the way I just don't spike unless I have an infection of some
>>sort! I don't spike with stress or much else and eating two meals
>per
>>day really does not allow for spikes.
>>Brig
>
>
>I totally disagree with that last statement that "eating two meals per
>day really doesn not allow for spikes." Spiking or not spiking depends
>on *what* you eat for any number of meals even if you only eat two
>meals per day my dear.

Absolutely. More likely to spike you worse than if you spread your
carbs out over the course of several smaller meals.

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

"brigmave" > wrote in message
ups.com...
> On Oct 5, 10:10 pm, "Julie Bove" > wrote:
>> "brigmave" > wrote in message
>>
>> ups.com...
>>
>> > To me thats represents a life of deprivation! I want real steak and
>> > real bakers and my vegetable of choice.
>> > For instance we will be having Veal Marsala this evening with fresh
>> > pasta and lovely fresh asparagus. We will have a great dessert of
>> > apple fritter walnut bread pudding with the appropriate sauces. It is
>> > truly wonderful.
>> > By the for those of you who are interested we use Allan Brothers Meats
>> > which are ordered and delivered that same week. They have wonderful
>> > meats that are only PRIME!
>>
>> Again... What are your numbers after eating that stuff? There is no way
>> I
>> could eat pasta and TWO desserts! And no, I am not interested in the
>> meats.
>
> This certainly is not a meal I would classify as "that stuff" this
> meal is very healthy and one can eat wisely. There are not two
> desserts? Only one!
> To honor your request I tested 1 hour and 2 hours post evening meal at
> 8p.m.
> At one hour it was 130 and at the 2nd hour it was 119.
> I am sorry you are not interested in meat. I love meat and have it at
> almost every meal and it must be prime meat. Tomorrow evening we will
> be having rabbit en portage. This will be served with Japanese black
> rice. It will also have Japanese vegetables and Sunimono. We will
> have green tea ice cream for dessert.
> A minimal carb meal.
> Now what were your blood glucose levels post you evening meals?
> By the way I don't eat luncheon. A late breakfast and nothing until
> the evening meal.

I don't eat lunch either and my BG is all aver the map. I have
gastropareis. Here are my numbers for the past few days after dinner: 91,
38, 233, 73, 109, 131, 176, 188, 96, 134.

"brigmave" > wrote in message
ups.com...
> On Oct 5, 10:11 pm, "Julie Bove" > wrote:
>> "Ozgirl" > wrote in message
>>
>> ...
>>
>> > Holy cow, my bg's would be thru the roof in 15 minutes with just the
>> > pasta
>> > Hate to think where it would be after dessert, lol.
>>
>> I am starting to think he/she is not a diabetic but a meat spammer.
>
> Sorry to have you think otherwise but I have been a Diabetic for 35
> years!
> I am sure you could call me a meat spammer as I do love meat of all
> kinds.Why would a small amount of pasta cause a great rise in the
> blood glucose. Perhaps if you eat in the American way that could
> happen but we serve in the French or Continental manner. In America I
> have noticed one does not just have a serving of an item but a whole
> plate is served incidental to the main course.

Not in this house!

On Oct 6, 1:12 am, Nicky > wrote:
> On Fri, 05 Oct 2007 17:48:31 -0700, brigmave >
> wrote:
>
> >We don't do our bloods until around 10 or so after dinner at 8p,m,
>
> Then you have no clue what your control is, because you're almost
> certainly missing your peak.
>
> Nicky.
> T2 dx 05/04 + underactive thyroid
> D&E, 100ug thyroxine
> Last A1c 5.6% BMI 25

Sorry but we do have great control and all out labs prove that out.
Thanks
Brig

On Oct 6, 1:30 am, "Ozgirl" > wrote:
> "brigmave" > wrote in message
>
> ups.com...
>
>
>
> > On Oct 5, 10:16 pm, "Julie Bove" > wrote:
> >> "brigmave" > wrote in message
>
> roups.com...
>
> >> > You see I can' imagine a bean burrito with rice and beans to me it
> >> > just sounds awful.
> >> > I would so much rather have something nice and worth eating. I really
> >> > don't care for border foods.
>
> >> Border foods? What does that mean? Those are my favorite foods.
> >> Really!
> >> If I weren't a diabetic and didn't have this blasted gastroparesis, I
> >> would
> >> live on beans, rice, pasta and salads. Yummmmmmmmmm! You can have your
> >> meat. I hate it.
>
> > I am so glad you hate meat...more for me. You would love the rabbit
> > we are doing this evening.
>
> Post your recipe. I love rabbit. Bit pricey here these days but for an
> occasional treat...

Is it proper to post recipes in this group? If so I will do so but if
not with your permission I will send it to your addy!

" Live dangerously. Just to show how wrong we are, test one
hour after breakfast tomorrow."
I will be happy to do so. Tomorrow is church day for us and we do
brunch. This again stays within my two meal per day program.
Evening meal will be very light with cold meats and salads and fresh
whole grain rolls.
By the by we are on 200 carbs per day as required by our medical
providers.
I can go safely to 250 with no problems.
Perhaps it is all the exercise. I ride at least 4 days per week
(Dressage) and swim every day for at least as hour (not all at once.)
Perhaps this helps a bit.
Brig

"brigmave" > wrote in message
ps.com...
>" Live dangerously. Just to show how wrong we are, test one
> hour after breakfast tomorrow."
> I will be happy to do so. Tomorrow is church day for us and we do
> brunch. This again stays within my two meal per day program.
> Evening meal will be very light with cold meats and salads and fresh
> whole grain rolls.
> By the by we are on 200 carbs per day as required by our medical
> providers.
> I can go safely to 250 with no problems.
> Perhaps it is all the exercise. I ride at least 4 days per week
> (Dressage) and swim every day for at least as hour (not all at once.)
> Perhaps this helps a bit.

Your medical providers require 200 carbs per day? I'm glad I don't see your
medical providers. No way could I do that.

> Thanks for the clarification. My knowledge of Mexican food
> is limited. I live on a border myself, but there is little
> difference between Queensland food and NSW food.

Here I am somewhat ignorant about the difference of the foods of the
two areas.
I have been to Australia several times for meetings of the Anglicans
and I found the food wonderful. Especially the lamb (of course) and
the fruit.
Reminds me I do have some lamb shanks to prepare sometime this week.
They are now resting in the fridge. I also grow several kinds of mint
to be used with lamb.
We do like it a lot.
This will most likely make your toes curl but I serve it with fruited
Basmatti rice!
Have a good evening.
Brig

Border food is spicy and cheap. It's "peasant" food and not
> much different than high-carb dishes we of European heritage learned
> from our parents and grandparents that rely heavily upon flour and potatoes.
>
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

Quite right! Quite right indeed!
Brig

Spiking or not spiking depends
> on *what* you eat for any number of meals even if you only eat two
> meals per day my dear.
>
> Cheri
Well then one would suppose that if this is your theory and practice
you should follow what your medical specialists have outlined for you.
You must consider that all people are different.
I consume 200 to 250 carbs per day and do extremely well and have for
well over a quarter of a century.
I was taught long ago to enjoy life not look at the ground all the
time for the potholes.
I wish you nothing but health with your way of dealing with this
little problem.
Brig

>
> Absolutely. More likely to spike you worse than if you spread your
> carbs out over the course of several smaller meals.
>
> Nicky.
> T2 dx 05/04 + underactive thyroid
> D&E, 100ug thyroxine
> Last A1c 5.6% BMI 25

Sorry, but it does not work out that way for us!
Brig

"brigmave" > wrote in message
ps.com...
> On Oct 6, 1:30 am, "Ozgirl" > wrote:
>> "brigmave" > wrote in message
>>
>> ups.com...
>>
>>
>>
>> > On Oct 5, 10:16 pm, "Julie Bove" > wrote:
>> >> "brigmave" > wrote in message
>>
>> roups.com...
>>
>> >> > You see I can' imagine a bean burrito with rice and beans to me it
>> >> > just sounds awful.
>> >> > I would so much rather have something nice and worth eating. I
>> >> > really
>> >> > don't care for border foods.
>>
>> >> Border foods? What does that mean? Those are my favorite foods.
>> >> Really!
>> >> If I weren't a diabetic and didn't have this blasted gastroparesis, I
>> >> would
>> >> live on beans, rice, pasta and salads. Yummmmmmmmmm! You can have
>> >> your
>> >> meat. I hate it.
>>
>> > I am so glad you hate meat...more for me. You would love the rabbit
>> > we are doing this evening.
>>
>> Post your recipe. I love rabbit. Bit pricey here these days but for an
>> occasional treat...
>
> Is it proper to post recipes in this group? If so I will do so but if
> not with your permission I will send it to your addy!
>

My addy is not real and yes this is the place to put recipes As opposed
to the other diabetic newsgroups that prefer to talk about diabetes itself.

On Sun, 07 Oct 2007 01:18:48 -0700, brigmave >
wrote:

>On Oct 6, 1:12 am, Nicky > wrote:
>> On Fri, 05 Oct 2007 17:48:31 -0700, brigmave >
>> wrote:
>>
>> >We don't do our bloods until around 10 or so after dinner at 8p,m,
>>
>> Then you have no clue what your control is, because you're almost
>> certainly missing your peak.

>Sorry but we do have great control and all out labs prove that out.

Not at all. Your A1c is an indication of your macrovascular health,
not your microvascular.

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

On Sun, 07 Oct 2007 01:42:19 -0700, brigmave >
wrote:

>
>>
>> Absolutely. More likely to spike you worse than if you spread your
>> carbs out over the course of several smaller meals.

>Sorry, but it does not work out that way for us!

Sorry, but you're missing the point of testing if you only do it when
you're returning to normal!

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

brigmave > wrote:
: On Oct 5, 10:11 pm, "Julie Bove" > wrote:
: > "Ozgirl" > wrote in message
: >
: > ...
: >
: > > Holy cow, my bg's would be thru the roof in 15 minutes with just the pasta
: > > Hate to think where it would be after dessert, lol.
: >
: > I am starting to think he/she is not a diabetic but a meat spammer.

: Sorry to have you think otherwise but I have been a Diabetic for 35
: years!
: I am sure you could call me a meat spammer as I do love meat of all
: kinds.Why would a small amount of pasta cause a great rise in the
: blood glucose. Perhaps if you eat in the American way that could
: happen but we serve in the French or Continental manner. In America I
: have noticed one does not just have a serving of an item but a whole
: plate is served incidental to the main course.
: Brig

Are you on insulin and are you a type 1? If so, that is an entirely
different ballgame than non-insulin taking type 2's . Most of find that
we have to find a lower carb way of eating ad living if we want to
maintain good bg numbers and good A1c's. Eating as you do, even if only 2
times a day, would cause us a great deal of prorblems.

Wendy

On Oct 7, 4:20 am, Nicky > wrote:
> On Sun, 07 Oct 2007 01:42:19 -0700, brigmave >
> wrote:
>
>
>
> >> Absolutely. More likely to spike you worse than if you spread your
> >> carbs out over the course of several smaller meals.
> >Sorry, but it does not work out that way for us!
>
> Sorry, but you're missing the point of testing if you only do it when
> you're returning to normal!
>
> Nicky.
> T2 dx 05/04 + underactive thyroid
> D&E, 100ug thyroxine
> Last A1c 5.6% BMI 25

I do think we will follow the programs set out by our medical team.
They do have a great education in the subject and a long history or
work on the problems of Diabetics.
Thanks,
Brig

On Oct 5, 6:17 pm, Alan S > wrote:
> On Fri, 05 Oct 2007 17:48:31 -0700, brigmave
Alan,
You requested that we do our testing today which we did. As I
explained Sunday is a big church day for us and we do a huge brunch
each Sunday.
We had the brunch at 12:30 p.m.
It was dreadful running to the crying room and waiting rooms all the
time to test.
Well here it is:
11:30=83 a.m.
12:30=80 Prior to meal
1:00 p.m=101
2:00 p.m=112
3:00 p.m=116
4:00 p.m=114
5:00 p.m=108
Since that covers a good bit of time and dinner will soon be on its
way that should cover what you want. For what it is worth my 3:a.m.
was 79 so I ate a small scone.
My brunch had a little less than 150 carbs therefore, I have not yet
met my 200-250carbs for the day.
My brunch had some of the following foods. 1/2 Belgium waffle, 1
blini with condiments. Meats were Spanish lamb sausage and 1 slice of
Barron of Beef.
Had simple maple syrup for the waffle about 1/5 cup with whipped
butter.
Poached sickle pears in port wine. 1 profiterole with Austrian custard
(small) and a nice dry champagne with dessert.
I also had hot tea during the main portion of the meal.
It was quite enjoyable.
My dinner this evening will be Veal Oscar, asparagus, fingerlings
sauted in butter
with parsley. Salad is grapefruit wedges on a bed of frisee` with
sliced avocado
the Haas variety and goat cheese.
Now I am so hungry I can hardly wait until eight p.m.
Brig...who hopes this answers some of your questions.

"brigmave" > wrote in message
ups.com...
> On Oct 5, 6:17 pm, Alan S > wrote:
>> On Fri, 05 Oct 2007 17:48:31 -0700, brigmave
> Alan,
> You requested that we do our testing today which we did. As I
> explained Sunday is a big church day for us and we do a huge brunch
> each Sunday.
> We had the brunch at 12:30 p.m.
> It was dreadful running to the crying room and waiting rooms all the
> time to test.
> Well here it is:
> 11:30=83 a.m.
> 12:30=80 Prior to meal
> 1:00 p.m=101
> 2:00 p.m=112
> 3:00 p.m=116
> 4:00 p.m=114
> 5:00 p.m=108
> Since that covers a good bit of time and dinner will soon be on its
> way that should cover what you want. For what it is worth my 3:a.m.
> was 79 so I ate a small scone.
> My brunch had a little less than 150 carbs therefore, I have not yet
> met my 200-250carbs for the day.

Unbelievable! Either you are using insulin or you do not have diabetes. I
don't know of any diabetic who could eat 150 g of carbs in one meal and that
is certainly not what the ADA recommends.

> My brunch had some of the following foods. 1/2 Belgium waffle, 1
> blini with condiments. Meats were Spanish lamb sausage and 1 slice of
> Barron of Beef.
> Had simple maple syrup for the waffle about 1/5 cup with whipped
> butter.
> Poached sickle pears in port wine. 1 profiterole with Austrian custard
> (small) and a nice dry champagne with dessert.
> I also had hot tea during the main portion of the meal.
> It was quite enjoyable.
> My dinner this evening will be Veal Oscar, asparagus, fingerlings
> sauted in butter
> with parsley. Salad is grapefruit wedges on a bed of frisee` with
> sliced avocado
> the Haas variety and goat cheese.
> Now I am so hungry I can hardly wait until eight p.m.
> Brig...who hopes this answers some of your questions.

Not really. One question. Do you use insulin or meds? If so, what kind?

On Sun, 07 Oct 2007 17:20:53 -0700, brigmave
> wrote:

>On Oct 5, 6:17 pm, Alan S > wrote:
>> On Fri, 05 Oct 2007 17:48:31 -0700, brigmave
>Alan,
>You requested that we do our testing today which we did. As I
>explained Sunday is a big church day for us and we do a huge brunch
>each Sunday.
>We had the brunch at 12:30 p.m.
>It was dreadful running to the crying room and waiting rooms all the
>time to test.
>Well here it is:
>11:30=83 a.m.
>12:30=80 Prior to meal
>1:00 p.m=101
>2:00 p.m=112
>3:00 p.m=116
>4:00 p.m=114
>5:00 p.m=108
>Since that covers a good bit of time and dinner will soon be on its
>way that should cover what you want. For what it is worth my 3:a.m.
>was 79 so I ate a small scone.
>My brunch had a little less than 150 carbs therefore, I have not yet
>met my 200-250carbs for the day.
>My brunch had some of the following foods. 1/2 Belgium waffle, 1
>blini with condiments. Meats were Spanish lamb sausage and 1 slice of
>Barron of Beef.
>Had simple maple syrup for the waffle about 1/5 cup with whipped
>butter.
>Poached sickle pears in port wine. 1 profiterole with Austrian custard
>(small) and a nice dry champagne with dessert.
>I also had hot tea during the main portion of the meal.
>It was quite enjoyable.
>My dinner this evening will be Veal Oscar, asparagus, fingerlings
>sauted in butter
>with parsley. Salad is grapefruit wedges on a bed of frisee` with
>sliced avocado
>the Haas variety and goat cheese.
>Now I am so hungry I can hardly wait until eight p.m.
>Brig...who hopes this answers some of your questions.

It's not for me, it's for you.

Two comments. Those are numbers which are very hard to
reconcile with the meals you describe for a diabetic of
either type, even one using meds. If you are using meds or
insulin or a pump I have to applaud the regimen because it
is obviously working. It's also hard to relate those numbers
to A1c's in the mid 5's.

Below is a side comment I wrote a year ago relating to "It
was dreadful running to the crying room and waiting rooms
all the time to test."

'Testing Etiquette
http://loraldiabetes.blogspot.com/20...etiquette.html
Once newly diagnosed diabetics have started using Jennifer's
Newly Diagnosed testing advice, and they've learnt to do it
with painless pricks , the next question is usually
something like "how can I test in public without
embarrassing myself or upsetting others".

Well, I learnt fairly early that my health was more
important than their sensibilities. That doesn't mean I make
a spectacle of testing, or that I get aggressively
"in-your-face" about it, and I do use a little tact and
discretion, but I normally test anytime and anywhere I need
to. I treat it as no different to blowing my nose or
clearing my throat.

In my Newly Diagnosed period I tested publicly quite often.
I found my peak timing by testing up to a dozen times daily;
I would set my watch count-down timer to alert me at that
peak timing at the end of a meal or snack and when it went
off I tested - no matter where I was or who I was with. Of
course, I don't test so much these days because I can
predict most results - but I still use that timer when I
need to and still test whenever it goes off.

No-one seeing me test has ever fainted, or become upset in
any way. In fact I occasionally met other diabetics that way
and had some interesting chats - Accu-chek as a conversation
piece (read the detail:-)

If your friends have a problem with it, change your friends;
if your relatives have a problem with it, you can be a
little blunter and drop some unsubtle hints about the
genetic component of type 2. A few times relatives have said
something and I offered to test them too (with a fresh
lancet of course). For one of them that may have been a
preliminary to their own diagnosis. If it's your workplace -
then, of course, don't jeopardise employment; you'll need to
use your own judgement of the effect on employers and peers
there. Sadly, ignorance will always exist and you must cater
to it occasionally.

The only places I will NEVER test is in places full of
possible infection - a public restroom or toilet, or a
doctor's waiting room. And of course, there are certain
exceptions where a tactful delay is appropriate - but not a
lot.

It's your life. Literally. Test when and where you need to.'


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

Julie Bove wrote:
> "brigmave" > wrote in message

>> By the by we are on 200 carbs per day as required by our medical
>> providers.
>> I can go safely to 250 with no problems.
>> Perhaps it is all the exercise. I ride at least 4 days per week
>> (Dressage) and swim every day for at least as hour (not all at once.)
>> Perhaps this helps a bit.
>
> Your medical providers require 200 carbs per day? I'm glad I don't see your
> medical providers. No way could I do that.
>
>
I'm not the one in our house with DM, but if I ate 200 to 250g of
carbohydrates per day, I'd be obese.

Maybe those people are athletes and they can burn them off with constant
exercise?

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

On Oct 7, 11:30 pm, Alan S > wrote:
> On Sun, 07 Oct 2007 17:20:53 -0700, brigmave
>
>
>
> > wrote:
> >On Oct 5, 6:17 pm, Alan S > wrote:
> >> On Fri, 05 Oct 2007 17:48:31 -0700, brigmave
> >Alan,
> >You requested that we do our testing today which we did. As I
> >explained Sunday is a big church day for us and we do a huge brunch
> >each Sunday.
> >We had the brunch at 12:30 p.m.
> >It was dreadful running to the crying room and waiting rooms all the
> >time to test.
> >Well here it is:
> >11:30=83 a.m.
> >12:30=80 Prior to meal
> >1:00 p.m=101
> >2:00 p.m=112
> >3:00 p.m=116
> >4:00 p.m=114
> >5:00 p.m=108
> >Since that covers a good bit of time and dinner will soon be on its
> >way that should cover what you want. For what it is worth my 3:a.m.
> >was 79 so I ate a small scone.
> >My brunch had a little less than 150 carbs therefore, I have not yet
> >met my 200-250carbs for the day.
> >My brunch had some of the following foods. 1/2 Belgium waffle, 1
> >blini with condiments. Meats were Spanish lamb sausage and 1 slice of
> >Barron of Beef.
> >Had simple maple syrup for the waffle about 1/5 cup with whipped
> >butter.
> >Poached sickle pears in port wine. 1 profiterole with Austrian custard
> >(small) and a nice dry champagne with dessert.
> >I also had hot tea during the main portion of the meal.
> >It was quite enjoyable.
> >My dinner this evening will be Veal Oscar, asparagus, fingerlings
> >sauted in butter
> >with parsley. Salad is grapefruit wedges on a bed of frisee` with
> >sliced avocado
> >the Haas variety and goat cheese.
> >Now I am so hungry I can hardly wait until eight p.m.
> >Brig...who hopes this answers some of your questions.
>
> It's not for me, it's for you.
>
> Two comments. Those are numbers which are very hard to
> reconcile with the meals you describe for a diabetic of
> either type, even one using meds. If you are using meds or
> insulin or a pump I have to applaud the regimen because it
> is obviously working. It's also hard to relate those numbers
> to A1c's in the mid 5's.
>
> Below is a side comment I wrote a year ago relating to "It
> was dreadful running to the crying room and waiting rooms
> all the time to test."
>
> 'Testing Etiquettehttp://loraldiabetes.blogspot.com/2006/12/testing-etiquette.html
> Once newly diagnosed diabetics have started using Jennifer's
> Newly Diagnosed testing advice, and they've learnt to do it
> with painless pricks , the next question is usually
> something like "how can I test in public without
> embarrassing myself or upsetting others".
>
> Well, I learnt fairly early that my health was more
> important than their sensibilities. That doesn't mean I make
> a spectacle of testing, or that I get aggressively
> "in-your-face" about it, and I do use a little tact and
> discretion, but I normally test anytime and anywhere I need
> to. I treat it as no different to blowing my nose or
> clearing my throat.
>
> In my Newly Diagnosed period I tested publicly quite often.
> I found my peak timing by testing up to a dozen times daily;
> I would set my watch count-down timer to alert me at that
> peak timing at the end of a meal or snack and when it went
> off I tested - no matter where I was or who I was with. Of
> course, I don't test so much these days because I can
> predict most results - but I still use that timer when I
> need to and still test whenever it goes off.
>
> No-one seeing me test has ever fainted, or become upset in
> any way. In fact I occasionally met other diabetics that way
> and had some interesting chats - Accu-chek as a conversation
> piece (read the detail:-)
>
> If your friends have a problem with it, change your friends;
> if your relatives have a problem with it, you can be a
> little blunter and drop some unsubtle hints about the
> genetic component of type 2. A few times relatives have said
> something and I offered to test them too (with a fresh
> lancet of course). For one of them that may have been a
> preliminary to their own diagnosis. If it's your workplace -
> then, of course, don't jeopardise employment; you'll need to
> use your own judgement of the effect on employers and peers
> there. Sadly, ignorance will always exist and you must cater
> to it occasionally.
>
> The only places I will NEVER test is in places full of
> possible infection - a public restroom or toilet, or a
> doctor's waiting room. And of course, there are certain
> exceptions where a tactful delay is appropriate - but not a
> lot.
>
> It's your life. Literally. Test when and where you need to.'
>
> Cheers, Alan, T2, Australia.
> d&e, metformin 1500mg, ezetrol 10mg
> Everything in Moderation - Except Laughter.
> --http://loraldiabetes.blogspot.com
> latest: Cinnamon, Spices, Herbs and Similar

I can not bring myself to test in public places. Therefore, I do
leave to find an area where it can be done in private and not offend
others.
I had a rather unique experience here in the US when having dinner at
a very upscale restaurant in BH I went to the restroom to test. There
was a lounge area there and very clean. I proceeded to to my test,
examine the results and prepare my injection and then inject. By the
time I was removing the syringe
two people came in and one took me by the arm and escorted me to the
managers office and wanted to know why I was injecting drugs. I
explained the situation and that did not satisfy them until I showed
them my script and the vial of Insulin. They then let me go (as it
were) with not eve an apology. As I said this was a very upscale
restaurant.
So over the many years I have tried to remove myself to not offend
others who are sensitive and I have no desire to start a discussion on
what I am doing and why!
As to my diet this is the official ADA diet and is accepted here in
the US as the gold standard. When I am in Scandinavia I rarely eat
pasta dishes as it is not amongst the common foods. I do gorge on
Salmon cooked, smoked and raw and all types of herring. I eat the
vegetables available at the season. Veg season is about 3 months at
best. I eat a lot of Lingonberries and Snowcloud berries. They are
used in all types of baking and cooking as well as fresh with Schlag.
I am preparing to leave and return to my country of birth Norway for
the Christmas holidays. This takes up almost the whole month of
December. It is very beautiful there during the season. There will
be much skiing and sled racing.
By the way we have complete coverage for all medical needs from cradle
to grave and everything else in between. The hospitals are extremely
good as are the physicians. So much different than in the US where
most hospitals are not up to par.
This is more than you wanted to know I am sure. Should you have any
questions please contact me privately if you wish so I don't bore
others in this group with what I was told was "my crap!" Funny I
would never use such language in private or public but then I am
learning much here about the US phobias about others who are unlike or
differ from them! The US in not a country that welcomes others
easily.
Be healthy and wise.
Brig

snipped
> I'm not the one in our house with DM, but if I ate 200 to 250g of
> carbohydrates per day, I'd be obese.
>
> Maybe those people are athletes and they can burn them off with constant
> exercise?
>
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

In several posting I have noted that we exercise heavily each day with
the exception of Sunday. I practice Dressage for at least two hours
and then swim for another hour. We also walk after dinner for about
an hour at a moderate pace. We ski in winter both cross country and
slope. My daughter ice skates all year and my son plays Rugby and
Polo as my husband does also.
So we are always active.
By the way I do not eat 250-300 carbs each and every day. Eating two
meals per day it would be hard to accomplish that as we are great meat
eaters and that is so filling. The fruit is included in the diet and
the only problem I have is with watermelon. I eat what I want and
what feel I need.
Brig

"brigmave" > wrote in message
ups.com...

> I can not bring myself to test in public places. Therefore, I do
> leave to find an area where it can be done in private and not offend
> others.

I fail eo see how anyone could be offended by that.

> I had a rather unique experience here in the US when having dinner at
> a very upscale restaurant in BH I went to the restroom to test. There
> was a lounge area there and very clean. I proceeded to to my test,
> examine the results and prepare my injection and then inject. By the
> time I was removing the syringe
> two people came in and one took me by the arm and escorted me to the
> managers office and wanted to know why I was injecting drugs. I
> explained the situation and that did not satisfy them until I showed
> them my script and the vial of Insulin. They then let me go (as it
> were) with not eve an apology. As I said this was a very upscale
> restaurant.

Perhaps then it was your secrecy that made them think this?

> So over the many years I have tried to remove myself to not offend
> others who are sensitive and I have no desire to start a discussion on
> what I am doing and why!

If they are sensitive, that's their problem.

> As to my diet this is the official ADA diet and is accepted here in
> the US as the gold standard.

Wrong! There is no ADA diet. Sorry. And we type 2's must control our carb
intake.

>When I am in Scandinavia I rarely eat
> pasta dishes as it is not amongst the common foods. I do gorge on
> Salmon cooked, smoked and raw and all types of herring.

Gorging on anything is not recommended for diabetics.

>I eat the
> vegetables available at the season. Veg season is about 3 months at
> best. I eat a lot of Lingonberries and Snowcloud berries. They are
> used in all types of baking and cooking as well as fresh with Schlag.
> I am preparing to leave and return to my country of birth Norway for
> the Christmas holidays. This takes up almost the whole month of
> December. It is very beautiful there during the season. There will
> be much skiing and sled racing.
> By the way we have complete coverage for all medical needs from cradle
> to grave and everything else in between. The hospitals are extremely
> good as are the physicians. So much different than in the US where
> most hospitals are not up to par.

Okay...

> This is more than you wanted to know I am sure. Should you have any
> questions please contact me privately if you wish so I don't bore
> others in this group with what I was told was "my crap!" Funny I
> would never use such language in private or public but then I am
> learning much here about the US phobias about others who are unlike or
> differ from them! The US in not a country that welcomes others
> easily.
> Be healthy and wise.

US phobias? I don't think so.

brigmave wrote:

> By the way I do not eat 250-300 carbs each and every day. Eating two
> meals per day it would be hard to accomplish that as we are great meat
> eaters and that is so filling. The fruit is included in the diet and
> the only problem I have is with watermelon. I eat what I want and
> what feel I need.

Eating only two meals a day and not having any lows? My mother was
insulin dependent. My DH is on the pump. I think I know a little more
about using insulin for Diabetes than your posts indicate.

Unless you have some creative way to take your insulin, I don't believe you.

For those who don't use insulin, standard practice is to take a basal
dose which, for those who inject, is a long-lasting insulin. It's in
your system 24/7. Then a bolus of short-acting is taken before meals
with the number of carbs to be ingested calculated into the dosage. If
pumping, only the short-acting is used, but the pump supplies it so it
is always in one's system. Even with the pump, one has to program the
number of carbs into the machine and it calculates the dosage.

Neither the ADA, nor any reputable doctor I've ever heard of prescribes
just dosing with insulin to cover for heavy carb meals. Carb counting is
just as important to an insulin user as it is to a T2 on meds.


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

Julie Bove wrote:
> "brigmave" > wrote in message

>
>> As to my diet this is the official ADA diet and is accepted here in
>> the US as the gold standard.
>
> Wrong! There is no ADA diet. Sorry. And we type 2's must control our carb
> intake.

Correct! There are suggested meal plans from the ADA but each one is
tailored to the individual patient taking weight and exercise into
account. If a professional is prescribing an exchange diet, the sheet is
blank for the number of exchanges and the dietician or educator fills in
the numbers. Same for carb-counters. Blanks that are filled in by the
professionals.

The worst ADA-style diet I've ever seen was about 20 years ago when my
DH's GP suggested 60 grams at each meal and two 15 gram snacks per day.
Needless to say, it didn't take too long before we figured out it wasn't
working.


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

Cheri wrote:
> Alan S wrote in message
> >...
>
>> There are some things I don't microwave in plastic wrap
>> because it may not stand up to the heat. That's why I
>> wouldn't use it for a head of cauliflower for 20 minutes -
>> but cancer is not the reason, just structural strength.
>
> Buy some of that Wal-Mart professional food wrap. It will stand up to
> anything. :-)

I have a pyrex round dish with a fitted lid. It works great for
steaming in the mcirowave, I put maybe a TB of water in it. Artichokes
take about 6 minutes; a whole head of cauliflower about 12 (less if I
break it into florets first).

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

Julie Bove wrote:
> But then where do you get those bites of food from? The only way I could do
> that is to go to some sort of buffet restaurant and there most of what they
> have is off limits for me because of my food allergies. If I make food at
> home, I'm not going to take the time to make just a bite of something.

That's what my husband's plate is for.

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

brigmave wrote:

> Why would a small amount of pasta cause a great rise in the
> blood glucose.

That only works for me if "small amount" is a tablespoon. I can eat a
bite of pasta off my husband's plate, but any more than that and my bg
spikes.

I shred cabbage or zucchini and stirfry it and use that as my
pasta/noodles instead. All the good flavors are in the sauces, meats
and cheese anyway, so I don't miss much not having the pasta.

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

brigmave wrote:

> I don't spike with stress or much else and eating two meals per
> day really does not allow for spikes.

I'm starting to think you have no idea what you're talking about. Even
one meal a day, I can spike afterwards. Or eating 6 small meals.

The number of meals has little to do with it; it's the content of the meals.

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

On Wed, 24 Oct 2007 18:09:08 -0500, Jackie Patti
> wrote:

>I'm starting to think you have no idea what you're talking about.

What took you so long? :-)


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

"Jackie Patti" > wrote in message
...
> Julie Bove wrote:
>> But then where do you get those bites of food from? The only way I could
>> do that is to go to some sort of buffet restaurant and there most of what
>> they have is off limits for me because of my food allergies. If I make
>> food at home, I'm not going to take the time to make just a bite of
>> something.
>
> That's what my husband's plate is for.

My husband and I do not like the same foods in any way shape or form. And
no one would dare take food from his plate, except maybe our daughter. He
might let her have a bite.

I have to try that. Sure do miss pasta, but can't eat it. Spike the blood
sugar waaaayyyy up there!
Thanks for the idea!

"Jackie Patti" > wrote in message
...
> brigmave wrote:
>
>> Why would a small amount of pasta cause a great rise in the
>> blood glucose.
>
> That only works for me if "small amount" is a tablespoon. I can eat a
> bite of pasta off my husband's plate, but any more than that and my bg
> spikes.
>
> I shred cabbage or zucchini and stirfry it and use that as my
> pasta/noodles instead. All the good flavors are in the sauces, meats and
> cheese anyway, so I don't miss much not having the pasta.
>
> --
> http://www.ornery-geeks.org/consulting/

Susan wrote in message >...

>This one is different; I found all the others gritting and
disgusting,
>too. Everyone I've told about it likes it; no grit, no bitterness,
no
>taste or texture ickiness. I only buy the golden soybean one; I
didn't
>like the black ones.
>
>Susan

I really like the golden soybean pasta. To me, it's very tasty and
non-spiking. I've had it often since hearing about it from you. :-)

Cheri