Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes.

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Old 10-11-2004, 01:05 AM
Peanutjake
 
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Default Ice Cream Question!


Johanna wrote in message
...
Hi,
My boyfriend has diabetes type 1. He is very active, and if it wasn't
for frequent hypos nobody would know that he had it.

I have tried to help with the hypos by making very "balanced" GI food
for him, e.g. some fast and plenty of slow carbs in all meals.

I recently got an ice cream maker as a gift and have had lots of fun
making home-made ice cream! Now I want to make some ice cream for Brian!

He says his favourite flavour is rum & raisin.
I made a batch which tastes fantastic. It contains the following:

2 egg yolks, 1.5 cup of cream, 0.5 cup molasses, 0.75 cup sweetener,
pinch of salt, 0.5 cup raisins, 1 cup coconut milk and 5 bottle hats of
dark Rum.



Jo


Jo, your ice cream would put me in the hospital.


I would replace the molasses and sweetner with 1 cup Splenda
Change the Rum to Rum Extract
I would also change the egg yolks to stiffly beaten egg whites.

PJ



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Old 10-11-2004, 09:31 PM
Johanna
 
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PJ,
Thanks for the tip, I won't make that ice cream again ;-)
I'll your tip instead. Good thing you listed a product that is available
in the UK - I have seen Splenda in the shops.

I thought that molasses might be lower GI being 'un-refined'.. ?
I haven't been able to find out... Do you know anything about it?

I am really worried about my boyfriends frequent hypos and unstable
blood sugar - I am not sure if his problems are caused by him not giving
diabetes enough attention (eating right, taking correct injections),
or if it is just bad luck/inevitable... What do you think? Is there
anything I can do to help?

Regards
Jo



Peanutjake wrote:

Johanna wrote in message
...

Hi,
My boyfriend has diabetes type 1. He is very active, and if it wasn't
for frequent hypos nobody would know that he had it.

I have tried to help with the hypos by making very "balanced" GI food
for him, e.g. some fast and plenty of slow carbs in all meals.

I recently got an ice cream maker as a gift and have had lots of fun
making home-made ice cream! Now I want to make some ice cream for Brian!

He says his favourite flavour is rum & raisin.
I made a batch which tastes fantastic. It contains the following:

2 egg yolks, 1.5 cup of cream, 0.5 cup molasses, 0.75 cup sweetener,
pinch of salt, 0.5 cup raisins, 1 cup coconut milk and 5 bottle hats of
dark Rum.



Jo



Jo, your ice cream would put me in the hospital.


I would replace the molasses and sweetner with 1 cup Splenda
Change the Rum to Rum Extract
I would also change the egg yolks to stiffly beaten egg whites.

PJ


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Old 10-11-2004, 09:38 PM
Julie Bove
 
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Default




"Johanna" wrote in message
...
PJ,
Thanks for the tip, I won't make that ice cream again ;-)
I'll your tip instead. Good thing you listed a product that is available
in the UK - I have seen Splenda in the shops.

I thought that molasses might be lower GI being 'un-refined'.. ?
I haven't been able to find out... Do you know anything about it?

I am really worried about my boyfriends frequent hypos and unstable
blood sugar - I am not sure if his problems are caused by him not giving
diabetes enough attention (eating right, taking correct injections),
or if it is just bad luck/inevitable... What do you think? Is there
anything I can do to help?


Try asking this question on alt.support.diabetes or misc.health.diabetes.
Those NGs get a lot more traffic than this one does. It would also be
helpful if we knew what type(s)/amount of insulin he uses and when. I don't
use insulin myself, so I can't help with that. As for the GI of food,
everything changes once you begin combining foods at a meal. I've found the
GI of foods to be totally meaningless in terms of my BG. YMMV.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm


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Old 11-11-2004, 03:56 AM
Alan
 
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Default

On Wed, 10 Nov 2004 21:31:56 +0000, Johanna
wrote:

PJ,
Thanks for the tip, I won't make that ice cream again ;-)
I'll your tip instead. Good thing you listed a product that is available
in the UK - I have seen Splenda in the shops.

I thought that molasses might be lower GI being 'un-refined'.. ?
I haven't been able to find out... Do you know anything about it?

I am really worried about my boyfriends frequent hypos and unstable
blood sugar - I am not sure if his problems are caused by him not giving
diabetes enough attention (eating right, taking correct injections),
or if it is just bad luck/inevitable... What do you think? Is there
anything I can do to help?

Regards
Jo


Hi Jo

In my personal experience, sugars are sugars. Whether they are in the
form of treacle, molasses, sucrose (white refined sugar), brown sugar,
maple syrup, honey, maltose, golden syrup or any similar product their
effect in a recipe, and on my BGs, is much the same. I know that they
may have different GIs, but it's really the GL (glycemic load) that
causes the effects, and in the final analysis it's your meter that will
tell you.

If in doubt with any recipe, minimise or replace all forms of sugar. And
always test an hour after you eat a sample standard size portion. JMO.

Cheers Alan, T2, Australia.
Remove weight and carbs to email.
--
dx May 2002 , A1C 8.2=5.7, wt 117kg(257)=95kg(209),
Diet and not enough exercise.
I have no medical qualifications beyond my own experience.
Choose your advisers carefully, because experience can be
an expensive teacher.

Everything in Moderation - Except Laughter.


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