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Old 25-05-2007, 02:32 PM posted to rec.food.cooking
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Default Diabetic problem with sugar in bacon?

G'day mates,

A diabetic friend was telling me this evening that when he eats out
for breakfast he ends up with rapidly spiralling blood sugar levels
following eating at one particular cafe in town.

Whichever cafe he eats at, he orders bacon, eggs, and sausage; plus
coffee and two slices of toast. [I think you yanks may call sausages
"links"?]

I suggested the problem may be due to more than the usual
contamination of the snags with cereal products at that particular
outlet; but he was adament it had to be a *sugar* rather than more
complex carbohydrates that caused the problem for him because the rise
in blood sugar was so rapid.

He did say he thought it might be the bacon because, while it tasted
pretty much as you would expect bacon to taste, there was a subtle
difference in flavour compared to "normal" bacon at other places.

Coincidentally, one of the threads here in RFC tonight concerned
"Canadian bacon" which someone referred to as "sweet pickle-cured
bacon". That made me wonder if there is indeed a bacon which is cured
with rather more sugar in the brew than traditionalists might expect?

A quick google hasn't got me all that far towards resolving this
question, so I'm hoping someone here in RFC may be familar with the
ways bacon can be cured and can offer comment on the possible sugar
content of the methods used.

Thanks in advance for your response(s).

Cheers, Phred.

--
LID


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Old 25-05-2007, 03:38 PM posted to rec.food.cooking
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Default Diabetic problem with sugar in bacon?


"Phred" wrote in message
...
G'day mates,

A diabetic friend was telling me this evening that when he eats out
for breakfast he ends up with rapidly spiralling blood sugar levels
following eating at one particular cafe in town.

Whichever cafe he eats at, he orders bacon, eggs, and sausage; plus
coffee and two slices of toast. [I think you yanks may call sausages
"links"?]

I suggested the problem may be due to more than the usual
contamination of the snags with cereal products at that particular
outlet; but he was adament it had to be a *sugar* rather than more
complex carbohydrates that caused the problem for him because the rise
in blood sugar was so rapid.

He did say he thought it might be the bacon because, while it tasted
pretty much as you would expect bacon to taste, there was a subtle
difference in flavour compared to "normal" bacon at other places.

Coincidentally, one of the threads here in RFC tonight concerned
"Canadian bacon" which someone referred to as "sweet pickle-cured
bacon". That made me wonder if there is indeed a bacon which is cured
with rather more sugar in the brew than traditionalists might expect?

A quick google hasn't got me all that far towards resolving this
question, so I'm hoping someone here in RFC may be familar with the
ways bacon can be cured and can offer comment on the possible sugar
content of the methods used.

Thanks in advance for your response(s).

Cheers, Phred.

--
LID



Question: Does he have potatoes with the breakfast? Only two slices of
toast? If so what kind? Also, the coffee, does he use regular milk/cream or
does he use pre-fab coffee creamer mix? The sugar rise is usually caused by
increase of carbohydrates, all of which the listed items have, especially
the the fake coffee cream. When I had to take my mini-class on 'Now You are
Diabetic' they told me sugar wasn't the enemy, used in proper increments it
is okay, what is the enemy is carb loading. The bacon sounds more like a
sodium/cholesterol problem than one of carbohydrates.
-ginny


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Old 25-05-2007, 05:00 PM posted to rec.food.cooking
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Default Diabetic problem with sugar in bacon?

(Phred) wrote in news:5bo6p3F2tl9s9U1
@mid.individual.net:

G'day mates,

A diabetic friend was telling me this evening that when he eats out
for breakfast he ends up with rapidly spiralling blood sugar levels
following eating at one particular cafe in town.

Whichever cafe he eats at, he orders bacon, eggs, and sausage; plus
coffee and two slices of toast. [I think you yanks may call sausages
"links"?]

I suggested the problem may be due to more than the usual
contamination of the snags with cereal products at that particular
outlet; but he was adament it had to be a *sugar* rather than more
complex carbohydrates that caused the problem for him because the rise
in blood sugar was so rapid.

He did say he thought it might be the bacon because, while it tasted
pretty much as you would expect bacon to taste, there was a subtle
difference in flavour compared to "normal" bacon at other places.

Coincidentally, one of the threads here in RFC tonight concerned
"Canadian bacon" which someone referred to as "sweet pickle-cured
bacon". That made me wonder if there is indeed a bacon which is cured
with rather more sugar in the brew than traditionalists might expect?

A quick google hasn't got me all that far towards resolving this
question, so I'm hoping someone here in RFC may be familar with the
ways bacon can be cured and can offer comment on the possible sugar
content of the methods used.

Thanks in advance for your response(s).

Cheers, Phred.


Get the guy to look at a glycemic index table. A canadian invention from
the late 60's. It shows the effect that common foods have to blood
glucose. I've seen an Austrailian version, but forget what site.

Being a type 2 myself....I assure you his spike is more from the carbs in
the bread and the potatoes than any sugar in his breakfast meat.

Ask this question on the alt.food.diabetic newsgroup for a way fuller
much longer answer.

or go to
http://www.mendosa.com/faq.htm for more info on glycemic index

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore



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Old 25-05-2007, 05:42 PM posted to rec.food.cooking
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Default Diabetic problem with sugar in bacon?


"Phred" wrote in message
...
G'day mates,

A diabetic friend was telling me this evening that when he eats out
for breakfast he ends up with rapidly spiralling blood sugar levels
following eating at one particular cafe in town.

Whichever cafe he eats at, he orders bacon, eggs, and sausage; plus
coffee and two slices of toast. [I think you yanks may call sausages
"links"?]

I suggested the problem may be due to more than the usual
contamination of the snags with cereal products at that particular
outlet; but he was adament it had to be a *sugar* rather than more
complex carbohydrates that caused the problem for him because the rise
in blood sugar was so rapid.

He did say he thought it might be the bacon because, while it tasted
pretty much as you would expect bacon to taste, there was a subtle
difference in flavour compared to "normal" bacon at other places.

Coincidentally, one of the threads here in RFC tonight concerned
"Canadian bacon" which someone referred to as "sweet pickle-cured
bacon". That made me wonder if there is indeed a bacon which is cured
with rather more sugar in the brew than traditionalists might expect?


There is brown-sugar bacon which is coated in a glaze before slicing. Though
that isn't as likely to the culprit as the other things he is eating.

For me my sugars will rise far more quickly with complex carbs, especially
when they are combined with fatty foods. Bacon and toast for example has
both so together can cause a more pronounced rise than either one alone.

If he is eating grits or potatoes, it will only compound the problem. If he
truly thinks it is the bacon then the best way to determine that would
probably be to try each food separately and see what happens.

Cindi


A quick google hasn't got me all that far towards resolving this
question, so I'm hoping someone here in RFC may be familar with the
ways bacon can be cured and can offer comment on the possible sugar
content of the methods used.

Thanks in advance for your response(s).

Cheers, Phred.

--
LID



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Old 25-05-2007, 05:56 PM posted to rec.food.cooking
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Default Diabetic problem with sugar in bacon?

Phred wrote:


I suggested the problem may be due to more than the usual
contamination of the snags with cereal products at that particular
outlet; but he was adament it had to be a *sugar* rather than more
complex carbohydrates that caused the problem for him because the rise
in blood sugar was so rapid.

He did say he thought it might be the bacon because, while it tasted
pretty much as you would expect bacon to taste, there was a subtle
difference in flavour compared to "normal" bacon at other places.

Coincidentally, one of the threads here in RFC tonight concerned
"Canadian bacon" which someone referred to as "sweet pickle-cured
bacon". That made me wonder if there is indeed a bacon which is cured
with rather more sugar in the brew than traditionalists might expect?


When something is cured, the salt and sugar is slathered on the outside in
order to suck the moisture out of the flesh. There is a slight sweetness to
the bacon, but I can't imagine it being worse that the two pieces of
bread. Of course, in this day and age of food processing, it is not
unreasonable to think that they may inject the sweetness to plump up the
bacon and save time on the curing process.
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Old 25-05-2007, 06:02 PM posted to rec.food.cooking
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Default Diabetic problem with sugar in bacon?

Dave Smith wrote:

When something is cured, the salt and sugar is slathered on
the outside in order to suck the moisture out of the flesh.


I fundamentally disagree. Curing means that you wait long
enough for an equilibrium to occur, and the dissolved (or
dissolvable) substances in the curing compound have migrated
uniformaly through the item being cured. It is not a superficial
coating.

A dry cure will suck out some moisture, but that's not all that's
happening.

Steve
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Old 25-05-2007, 06:05 PM posted to rec.food.cooking
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Default Diabetic problem with sugar in bacon?


"Phred" wrote in message
...
G'day mates,

A diabetic friend was telling me this evening that when he eats out
for breakfast he ends up with rapidly spiralling blood sugar levels
following eating at one particular cafe in town.

Whichever cafe he eats at, he orders bacon, eggs, and sausage; plus
coffee and two slices of toast. [I think you yanks may call sausages
"links"?]

I suggested the problem may be due to more than the usual
contamination of the snags with cereal products at that particular
outlet; but he was adament it had to be a *sugar* rather than more
complex carbohydrates that caused the problem for him because the rise
in blood sugar was so rapid.

He did say he thought it might be the bacon because, while it tasted
pretty much as you would expect bacon to taste, there was a subtle
difference in flavour compared to "normal" bacon at other places.

Coincidentally, one of the threads here in RFC tonight concerned
"Canadian bacon" which someone referred to as "sweet pickle-cured
bacon". That made me wonder if there is indeed a bacon which is cured
with rather more sugar in the brew than traditionalists might expect?

A quick google hasn't got me all that far towards resolving this
question, so I'm hoping someone here in RFC may be familar with the
ways bacon can be cured and can offer comment on the possible sugar
content of the methods used.

Thanks in advance for your response(s).

Cheers, Phred.



Is he not bright enough to try eating the same breakfast without the bacon
and see if it really is the problem?



Ms P



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Old 25-05-2007, 07:36 PM posted to rec.food.cooking
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Default Diabetic problem with sugar in bacon?


"Phred" wrote in message
...
G'day mates,

A diabetic friend was telling me this evening that when he eats out
for breakfast he ends up with rapidly spiralling blood sugar levels
following eating at one particular cafe in town.

Whichever cafe he eats at, he orders bacon, eggs, and sausage; plus
coffee and two slices of toast. [I think you yanks may call sausages
"links"?]

I suggested the problem may be due to more than the usual
contamination of the snags with cereal products at that particular
outlet; but he was adament it had to be a *sugar* rather than more
complex carbohydrates that caused the problem for him because the rise
in blood sugar was so rapid.

He did say he thought it might be the bacon because, while it tasted
pretty much as you would expect bacon to taste, there was a subtle
difference in flavour compared to "normal" bacon at other places.

Coincidentally, one of the threads here in RFC tonight concerned
"Canadian bacon" which someone referred to as "sweet pickle-cured
bacon". That made me wonder if there is indeed a bacon which is cured
with rather more sugar in the brew than traditionalists might expect?

A quick google hasn't got me all that far towards resolving this
question, so I'm hoping someone here in RFC may be familar with the
ways bacon can be cured and can offer comment on the possible sugar
content of the methods used.

Thanks in advance for your response(s).

Cheers, Phred.



It's the toast. I'm T2 and a couple pieces of toast would send me high.

Paul


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Old 26-05-2007, 12:18 AM posted to rec.food.cooking
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Default Diabetic problem with sugar in bacon?


"Phred" wrote in message
...
G'day mates,

A diabetic friend was telling me this evening that when he eats out
for breakfast he ends up with rapidly spiralling blood sugar levels
following eating at one particular cafe in town.

Whichever cafe he eats at, he orders bacon, eggs, and sausage; plus
coffee and two slices of toast. [I think you yanks may call sausages
"links"?]

I suggested the problem may be due to more than the usual
contamination of the snags with cereal products at that particular
outlet; but he was adament it had to be a *sugar* rather than more
complex carbohydrates that caused the problem for him because the rise
in blood sugar was so rapid.

He did say he thought it might be the bacon because, while it tasted
pretty much as you would expect bacon to taste, there was a subtle
difference in flavour compared to "normal" bacon at other places.

Coincidentally, one of the threads here in RFC tonight concerned
"Canadian bacon" which someone referred to as "sweet pickle-cured
bacon". That made me wonder if there is indeed a bacon which is cured
with rather more sugar in the brew than traditionalists might expect?

A quick google hasn't got me all that far towards resolving this
question, so I'm hoping someone here in RFC may be familar with the
ways bacon can be cured and can offer comment on the possible sugar
content of the methods used.

Thanks in advance for your response(s).

Cheers, Phred.


Give you friend this link: http://www.mendosa.com/gilists.htm
The glycemic index is the rate and level to which blood glucose rises
immediately following eating. When you look at the list it's pretty
surprising.
Strawberries are relatively low. Maple syrup is horrible. Honey is not so
bad.
A rapid rise in blood glucose, some feel, is what contributes to insulin
resistance,
which essentially is diabetes. Diabetes is an illness which actually gets
worse
each time you pump your glucose up rapidly.

Kent


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Old 26-05-2007, 12:51 AM posted to rec.food.cooking
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Default Diabetic problem with sugar in bacon?

"Phred" wrote in message
...
G'day mates,

A diabetic friend was telling me this evening that when he eats out
for breakfast he ends up with rapidly spiralling blood sugar levels
following eating at one particular cafe in town.

Whichever cafe he eats at, he orders bacon, eggs, and sausage; plus
coffee and two slices of toast. [I think you yanks may call sausages
"links"?]

I suggested the problem may be due to more than the usual
contamination of the snags with cereal products at that particular
outlet; but he was adament it had to be a *sugar* rather than more
complex carbohydrates that caused the problem for him because the rise
in blood sugar was so rapid.

He did say he thought it might be the bacon because, while it tasted
pretty much as you would expect bacon to taste, there was a subtle
difference in flavour compared to "normal" bacon at other places.

Coincidentally, one of the threads here in RFC tonight concerned
"Canadian bacon" which someone referred to as "sweet pickle-cured
bacon". That made me wonder if there is indeed a bacon which is cured
with rather more sugar in the brew than traditionalists might expect?

A quick google hasn't got me all that far towards resolving this
question, so I'm hoping someone here in RFC may be familar with the
ways bacon can be cured and can offer comment on the possible sugar
content of the methods used.

Thanks in advance for your response(s).

Cheers, Phred.

--
LID


Well, first, I sincerely doubt it is the bacon, because there wouldn't be enough
carbs in a serving to cause a drastic increase in BG levels. What kind of bread are
they toasting? That is a far more likely culprit. Some commercial breads can cause
rapid and somewhat drastic jumps in BG levels because of the cards are not very
complex. White flour and white sugar. Even if he's ordering wheat, that particular
place may serve honey wheat, which can be just as bad.

What is he drinking? What does he have on the toast?

Also, being diabetic, he will be more prone to heart disease...Bacon AND sausage is
not a very good choice.

Personally, I'd try another place to eat.

kimberly

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Old 26-05-2007, 01:13 AM posted to rec.food.cooking
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Default Diabetic problem with sugar in bacon?

Phred wrote:
G'day mates,

A diabetic friend was telling me this evening that when he eats out
for breakfast he ends up with rapidly spiralling blood sugar levels
following eating at one particular cafe in town.

Whichever cafe he eats at, he orders bacon, eggs, and sausage; plus
coffee and two slices of toast. [I think you yanks may call sausages
"links"?]

Are the eggs by chance scrambled? I have had scrambled eggs that have
orange juice added to them. Not sure if that would be enough to get the
bs out of whack though.
--
Caryn
Caryn Nadelberg - Mommy to Sam and Queen of the May
www.carynen.blogspot.com
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