Archive for January, 2009
January 31st, 2009 -- Posted in diabetic diet |
Reducing Sugar in the Diet
I will continue to add more diabetic desserts recipes, and each recipe should have the appropriate ingredients. However if your coming up with your own ideas then here is some advice from Brian D. Johnston, an expert author and lecturer in the fitness and health industries:-
Sugar from milk and fruit sources, for instance, should not exceed 10% of total kcalories.
Concentrated refined sugars (e.g., table sugar) should be limited as much as possible. The objective is to look for other names on food packaging that are sugars, including corn syrup, dextrose, sucrose, corn sweeteners, glucose, fructose, lactose, honey, molasses, maple sugar, maple syrup, sorbitol, mannitol, xylitol, maltose, or anything with ’sugar’ in the name, e.g., confectioner’s sugar, or invert sugar.
The next step would be to reduce or replace simple sugars with these suggestions:
Reduce sugar in recipes. Even with a vast reduction of up to 20% or more, many recipes taste the same. With some recipes half the sugar can be substituted with an equal portion of a sweet spice, such as cinnamon, fennel, cardamom, allspice, anise, and ginger.
Many breakfast cereals contain high percentages of sugar. Look for those that do not have added sugar and top the cereal with fruit if necessary and preferred. Substitute fruit juices for fruit drinks, soft drinks, punches, and other liquids that contain high amounts of sugar.
If substituting sugars, be aware that there are two types of sweeteners or sugar substitutes. The first type is a class of nutritive sweeteners that absorb slower than sucrose, they do not promote dental caries, and they do contain kcalories. The second is a class of artificial sweeteners that do not contain kcalories, and they are safe for use for diabetics and calorie reduced diets.
Using sugar substitutes (especially artificial sweeteners) should not give people license to consume large amounts of these products simply because they are low in kcalories. They also tend to be low in other nutrient values and it is unclear what medical conditions can arise from over-consumption.
Hence, these products should not be a substitute for fresh fruits, vegetables, or other foods.
However, if it is difficult to make it through the day without a pudding, for example, choose one made with skim milk and a sweetener than a high-fat, high-sugar type.
Sugar Substitute Sweeteners
Nutritive Sweeteners
Fructose – Found in fruits, honey, and some sweet vegetables. Fuctose absorbs more slowly in the GI tract than glucose and metabolizes directly in the liver independent of insulin. Large intakes of 70+ grams per day can cause diarrhea.
Sorbitol – A sugar alcohol found mainly in plants and used in confectioneries (candy), gum, toothpaste, and diabetic desserts. After absorption, sorbitol oxidizes into fructose. Sorbitol results in a slower, less pronounced rise in blood glucose than sugar. More than 10 grams per day may result in diarrhea.
Xylitol – A compound derived from wood sugar. It causes the least harm to teeth of all nutritive sweeteners. Does not increase blood glucose levels. Intake of more than 30 grams per day may result in diarrhea. Also, it may be associated with bladder stones and tumors.
Artificial Sweeteners
Acesulfame K – A synthetic sweetener that is very stable in heat. Marketed as Sweet One, Sunette, or Sun Sweet Tabletop.
Aspartame – Best known as NutraSweet, it is found mainly in soft drinks, gums, pudding mixes, and other foods. It consists of amino acids that break down in the GI tract, then it absorbs and metabolizes. It has a very low nutrient and caloric value.
Saccharin – Better known as Sweet’n Low, Nutra-diet, and Sugar Twin, Saccharin is used primarily in soft drinks and canned fruit. It neither metabolizes or stores in the body, but excretes in the urine.
Saccharin has a bitter aftertaste, is low in kcalories, and may be a possible carcinogen.
Sucralose – Available only in Canada to date. It contains no kcalories and is derived from sugar. It is used in cooking and baking.
About the Author
Brian D. Johnston is the Director of Education and President of the I.A.R.T. fitness certification and education institute. He has written over 12 books and is a contributor author to the Merck Medical Manual. An international lecturer, Mr. Johnston wears many hats in the fitness and health industries, and can be reached at info@ExerciseCertification.com. Visit his site at www.ExerciseCertification.com for more free articles.
Technorati Tags: diabetes, diabetic desserts, diabetic food, sugar, sweeteners
January 20th, 2009 -- Posted in diabetic desserts |
Try the following diabetic desserts – I particularly like the Almond Biscuit Ring.
GRAHAM CRACKER CRUST
1 1/4 c. graham cracker crumbs
1/2 c. diet margarine
FILLING:
1 envelope unflavoured gelatin
3/4 c. part-skim ricotta cheese
12 packets sweetener
1 packet low-calorie whipped topping
mix
1 1/2 c. skim milk
1 tbsp. vanilla extract
1/4 c. cocoa
Combine crumbs with diet margarine by cutting in softened margarine until mixture resembles coarse crumbs. Press firmly in bottom and sides of 8 or 9 inch pie pan. Bake in preheated 350 degree oven for 8 to 10 minutes. Leave to cool. In small saucepan, sprinkle gelatin over 1/2 cup skim milk. Let stand one minute. Heat, stirring constantly until gelatin dissolves. In blender or food processor, blend ricotta until smooth and add gelatin mixture, remaining 1 cup milk and vanilla. Continue blending until completely smooth. Remove half the mixture, set aside. To mixture still in blender, add 6 packs sugar substitute and cocoa. Blend thoroughly. Pour blender mixture into crust, chill for 30 minutes or until partially set. At the same time, chill remaining mixture for 30 minutes. Prepare whipped topping mix according to package directions gradually adding remaining 6 packets sugar substitute. Whisk into reserved, chilled mixture until blended smoothly. Spoon over chocolate layer; chill until set. Garnish with dusting of cocoa. Makes one (8 or 9 inch) pie (filling and crust) or 8 servings.
SUGARLESS CAKE
1 c. dates, chopped
1 c. prunes, chopped
1 c. raisins
1 c. cold water
1 stick margarine, melted
2 eggs
1 tsp. baking soda
1/4 tsp. salt
1 c. plain flour
1 c. nuts, chopped
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla
Boil dates and prunes in the one cup of water for 3 minutes; add margarine and raisins and let cool. Mix flour, soda, salt, eggs, nuts, spices and vanilla. Add to fruit mixture. Stir to blend. Pour into baking dish. Bake at 350 degrees for 25 to 30 minutes.
DIABETIC ORANGE SUNBEAMS
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
1/2 c. raisins
1 egg
2 tbsp. orange juice
2 tsp. grated orange rind
1 1/2 tsp. Sucaryl
Sift together flour, baking powder and salt. Cut in shortening until crumbly. Add all at once: raisins, eggs, orange juice, orange rind and Sucaryl. Mix well. Make into small balls; flatten on cookie sheet. Bake 12 to 15 minutes at 375 degrees.
ALMOND BISCUIT RING
1/4 c. granulated brown sugar replacement
2 tbsp. dietetic maple syrup
2 tsp. reduced calorie margarine
2 tsp. water
1/3 c. almonds, coarsely chopped
1 (8 oz.) tube refrigerator biscuits
In a 1 1/2 quart microwave safe casserole, combine the brown sugar replacement, maple syrup, margarine and water. Cover with a paper towel and microwave on high for one minute. Allow to sit covered for one minute, then stir to mix in the melted margarine. Stir in the almonds. Cut each of the biscuits into four pieces. Roll each piece into a ball. Dip each piece into the syrup mixture then place in a microwave safe ring mold. Arrange all coated balls uniformly around the ring mold. Pour any remaining syrup over the balls in the mold. Microwave on medium (50% power) for 5 to 6 minutes, turning the mold 1/4 turn after each two minutes. Remove from oven and immediately cover with waxed paper. Allow to sit undisturbed for 5 minutes; then turn out onto a serving dish. Divide into 10 servings. This dish has only about 80 calories per serving.
Technorati Tags: diabetic desserts
January 18th, 2009 -- Posted in diabetic food |
Diabetic foods – some useful fruits
A lot of diabetic desserts should include a portion of one of the healthy fruits.
All fresh fruits have some benefit, and not just for diabetics. Here a just a few fruits with their benefits:
Pomegranate
Some people call this a super-food which can protect the heart.
Scientists in Israel have shown that drinking a glass of the fruit’s juice can reduce the risk of cardiovascular disease. A quote from Professor Michael Aviram, who led the team: “Pomegranate juice contains the highest antioxidant capacity compared to other juices, red wine and green tea”.
Drinking a glass of pomegranate juice every day improves the function of blood vessels, reduces hardening of the arteries and improves heart health.
The round, leathery fruit is full of edible seeds nestled in tiny juice sacs. Brimming with vitamins A, C, E and iron, the pomegranate has been cultivated since pre-historic times. In the West, the fruit is still regarded as a novelty, but food writers like Rosemary Stark are keen to change this.
She said: “I find it has one of the finest sweet/sour balances of any fruit.
“Try sprinkling some over your breakfast muesli, or lunchtime hummus.”
Apple
This popular sub-acid fruit, one of the most valuable of all fruits, has been found beneficial in the treatment of diabetes because of its rich pectin content. Pectin is a natural therapeutic ingredient found in the inner portion of the rind and the pulp. It aids in detoxification of the body by supplying the galacturonic acid needed for the elimination of certain harmful substances. This food element reduces the body’s insulin requirements by approximately 35 percent.
The apple is also considered valuable in depression. The various chemical substances present in the fruit, such as Vitamin B1, phosphorous and potassium, help the synthesis of glutamic acid, which controls the wear and tear of nerve cell. This fruit acts as a very effective tonic and recharges the nerves with new energy and life.
Grapefruit
The grapefruit occupies a high place among citrus fruits because of its flavour, its appetizing properties and its refreshing qualities. Dr Riley, a well-known authority on nutrition, believes that it is a splendid food for diabetics and if this fruit were taken more liberally, there would be much less diabetes. She goes on to say that any person suffering from high blood sugar should take grapefruit three times a day. A person who does not have high blood sugar, but a tendency towards it, and wants to prevent it, should also use the fruit three times a day. Simultaneously, consumption of starches, sweets and fats should be reduced and diet made rich in fruits, vegetables and juices. Two weeks of this grapefruit rich diet will bring down sugar level in individuals not taking insulin. In those who take insulin regularly, it takes longer.
Also be on the lookout for diabetic deserts which include this fruit.
Jambul Fruit
The Jambul fruit, also known as rose apple, is grown all over India. It too possesses anti-diabetic properties. In the indigenous system of medicine this fruit is regarded as a specific remedy against diabetes because of its effect on the pancreas. The fruit, the seeds and the juice are beneficial in treatment of this disease. The jamboline’ contained in the seeds is believed to check the pathological conversion of starch into sugar in case of increased production of glucose. The seeds are dried and powdered. This powder mixed with water, taken three or four times daily reduces sugar in the urine and allays thirst.
In Ayurveda, the inner bark of the jambul tree is considered valuable in the treatment of diabetes. The bark is dried and burnt, to produce a white colored ash. This ash is pestled in the mortar, strained and bottled. The diabetes patients should be given about two grams of this ash in the morning on an empty stomach and two grams each in the afternoon and in the evening and hour after meals.
The seeds of the jambul fruits are considered beneficial in the treatment of excessive urination.
The powder of these seeds in doses of one gram each, in the morning and evening, is effective in controlling this condition.
For diabetes information diabetes diet, diabetes treatment, diabetes causes, visit www.diabetesmellitus-information.com
Technorati Tags: diabetes, diabetic desserts, diabetic food, fruit, pomegranate
January 14th, 2009 -- Posted in diabetic food |
This blog concentrates mainly on Diabetic Desserts, but I am also very interested in the whole subject of healthy food. I have now set up a Diabetic Food store. This store caters for anyone looking for healthy food recipes, diabetic dessert recipes and general information on healthy food. It is not just adult food recipes and information which is available but also healthy food for children. As well as recipe books, there are DVD’s and books providing useful information on diets and healthy food.
To visit this site click here
Technorati Tags: diabetic dessert recipes, diabetic desserts, Healthy Food
January 8th, 2009 -- Posted in diabetic desserts |
If you are looking for a varied list of recipes for Diabetic Desserts then look no further. Visit here to purchase the digital version (Paperback also available). Do you want to continue to enjoy a regular dessert and also stay healthy? These recipes are worth your effort. The author has used her expertise to ensure the quality of all these recipes. Bestselling author Sandra Woodruff has completely revised and updated her popular Diabetic Dream Desserts, including new and improved recipes for cakes, cookies, brownies, pies, strudels, frozen desserts, and other sweet treats that taste better than ever. In these 192 pages there are over 120 simple and delicious, low-sugar, good-carb Dessert Recipes. Sandra Woodruff, M.S., R.D., LD/N is a registered dietitian who has been a nutritional consultant to numerous medical groups. The author of several bestselling Avery books, including The Good Carb Cookbook, Secrets of Good-Carb/Low-Carb Living, The Complete Diabetes Prevention Plan, and Secrets of Fat-Free Cooking. For superb recipes get Diabetic Dream Desserts 
Technorati Tags: diabetes, diabetic desserts, diabetic foods, diabetic recipes
January 6th, 2009 -- Posted in diabetic desserts |
Diabetic Dessert Recipes – Delicious Sugar Free Desserts That Anyone Can Eat
Think you have to avoid eating those gorgeous and heavenly deserts? Well maybe not, if you use the following recipes! – from an article by Robert Funge (see EzineArticles.com)
We’ve all heard it before, avoiding exercise and eating lots of fats and sugar as well as being overweight can cause type 2 diabetes. The good news however is that if you act now you can prevent this form of diabetes from occurring, or reduce and even cure the condition if you’ve been recently diagnosed. As type 2 diabetes is usually in direct relation to your lifestyle it’s important to make changes to the way you live your life to see improvements. Now this isn’t as bad as it sounds and in most cases you can continue eating the foods you like; you just need to be more selective. One of the ways to follow a diabetic diet is to consume foods from all of the four food groups, as well as limiting your intake of alcohol, fat, and sugars. You can incorporate a wide variety of nutritious foods into a diabetic diet plan and combined with regular exercise will help you control your condition.
Now don’t think that desserts and snacks are out of the question. In most cases they’re not. If you’ve got a sweet tooth then check out these delicious diabetic desserts:
DIABETIC PEANUT BUTTER COOKIES 1/3 c. plain flour 1/4 tsp. baking soda 1/4 tsp. baking powder Pinch of salt 2 tbsp. shortening 2 tbsp. peanut butter 1 tsp. Sweet ‘n Low 1 egg, beaten Mix and stir all ingredients in order (flour, baking soda, baking powder, salt, shortening, peanut butter and Sweet ‘n Low). Add beaten egg and mix well. Drop by large teaspoon on greased cookie sheet. Bake at 350 degrees for 10 minutes. DIABETIC FUDGE 1 14 1/2 oz. evaporated milk 3 tbsp. cocoa 1/4 c. oleo Liquid Sweetener to equal 1/2 c. sugar 1/4 tsp. salt 1 tsp. vanilla 2 1/2 c. graham cracker crumbs 1/4 c. nuts Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetener, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.
These recipes look delicious don’t they? Believe me, they taste even better too. So by combining sensible eating with regular exercise you can control and even beat your type 2 diabetes for good. It just goes to show that with a little research you can still eat the delicious types of foods and snacks that you did before. http://symptomsofdiabetes.org.uk for symptoms of diabetes.
Want more recipes? Try this wonderful source!
Technorati Tags: diabetes, diabetic desserts, diabetic menus, diabetic recipes
January 5th, 2009 -- Posted in diabetes information |
Diabetes Management
This site is mainly about the promotion of Diabetic Desserts but I know some people are new to Diabetes and would like general information. So these are just some brief comments regarding the management of Diabetes.
Currently there is no cure for either type 1 or type 2 diabetes. But this is not really a problem for most responsible and thoughtful people. All you need to do is to continue to research and read all that is available and listen carefully to your doctor, or other health professionals.
Proper management can give you many, many years of healthy living. And, note well, your diabetic diet does not have to be boring or tasteless.
Diabetes management starts with a visit to your doctor, finding out you have diabetes, what type you have, then arming yourself with as much information as possible about the particular type of diabetes you are diagnosed with. I must also emphasise that whatever you may read in this article, or elsewhere, do not make major changes to your routine without consulting a health professional.
All management begins with controlling the glucose cycle.
The glucose cycle is affected by two factors, entry of glucose into the bloodstream and blood levels of insulin to control the transport out.
Your glucose levels are very sensitive to both diet and exercise, so a change in either should first be discussed with your physician. Proper management of diabetes can bevery intrusive to the patient.
Proper management requires a complete lifestyle change and frequent, sometimes multi-daily checks of glucose in the blood. Type 1 diabetics need a more strict routine, with daily insulin injections essential.
Today it is easier to measure the blood sugar level. Glucose meters are readily available and are quite easy to use with a little practice and patience. If you still need to purchase a Glucose meter do some investigation; some meters need a smaller drop of blood to give a reading. It is also advisable to check your meter’s accuracy regularly when you visit your doctor.
Technorati Tags: diabetes, diabetes management, diabetic desserts, diabetic menus, diabetic recipes
January 3rd, 2009 -- Posted in diabetic desserts |
Here are some recipes for you, and I would appreciate any feedback (I have not tested these yet!) By the way ‘c’ means cup – I think!
- DIABETIC DATE DAINTIES
- 2 eggs
- 1 1/2 tsp. liquid sweetener
- 1 1/2 tsp. baking powder
- 1/3 c. dates, chopped
- 1/4 c. flour
- 1/2 c. nuts
- 1 1/2 c. bread crumbs
Beat eggs, sweetener and baking powder. Add dates, flour and nuts. Stir in bread crumbs. Chill, then measure by teaspoon on a greased cookie sheet. Bake at 375 degrees for 12 minutes.
————————
- SUGAR – FREE CRANBERRY RELISH
- 2 c. cranberries
- 2 apples
- 1 c. orange juice
Grind together the cranberries and apples, using a sweet apple. (May also use blender). Add orange juice, chopped nuts and sweetener to taste. Refrigerate several hours before using.
————————
- IT COULD BE A SNICKERS BAR!
- 12 oz. soft diet ice cream
- 1 c. diet Cool Whip
- 1/4 c. chunky peanut butter
- 1 kg. sugar-free butterscotch pudding (dry)
- 3 oz. Grape-Nuts cereal
Mix first 4 ingredients in mixer, then stir in cereal. Pour into 8 inch square pan. Cover and freeze. Makes 4 servings.
————————
- CHOCOLATE CHIP COOKIES
- 1/4 c. margarine
- 1 tbsp. granulated fructose
- 1 egg
- 1 tsp. vanilla extract
- 3/4 c. flour
- 1/4 tsp. salt
- 1/2 c. mini semi-sweet chocolate chips
Cream together margarine and fructose, beat in egg, water and vanilla. Combine flour, baking soda and salt in sifter. Sift dry ingredients into creamed mixture, stirring to blend thoroughly. Stir in chocolate chips. Drop by teaspoonsful onto lightly greased cookie sheet about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes 30 cookies.
————————
- ORANGE RICE
- 1 c. rice, uncooked
- 1 c. water
- 1 c. orange juice
- 1 tsp. reduced calorie margarine
- Dash of salt
- 1 tbsp. orange rind, freshly grated
- 1/2 c. fresh orange sections, seeded
In a 2-quart microwave safe casserole, combine the rice, water, orange juice, margarine and salt. Cover, microwave on High for 5 minutes. Stir in the orange rind. Turn the bowl 1/4 turn. Microwave on High for an additional 10 minutes, turning the bowl after 5 minutes. Do not uncover the bowl. Allow to set, covered for an additional 10 minutes or until all of the liquids have been absorbed. Immediately before serving, fluff with a fork, add orange sections and mix gently. Serve with pride. Makes about 6 (100 calories) servings.
————————
Technorati Tags: diabetes, diabetic desserts, diabetic foods, diabetic recipes
