Ruth Haffly wrote to Sean Dennis <=-
Title: Nabisco Snack Well's Banana Snack Bars
1 c Sugar; +5 tb
2 tb Brown sugar
2 tb Molasses
Speaking as a diabetic, that is a lot of sugar...
Sub out Stevia for Baking for the cup of white sugar. It measures the
same as sugar but has a slight bitter taste if you use it for the full amount of sugar. Keeping the 5 tb plus the brown sugar and molasses
will cancel out the bitter taste. We found the Stevia for Baking when I was first diagnosed as diabetic. Since then I've brought it so well
under control that I'm now basically non diabetic but because I'm still considered diabetic, I do things like using the SfB to keep it well controlled. In June of 2012 I was told that my pancreas had died and
I'd be on insulin the rest of my life; end of February, 2013 I took my last shot and have been diet controlled ever since. My last A1C was
6.4.
If I'm doing a sugar substitute I go for Sugar-Twin (aspartame based)
on a measure-for-measure basis. I've not used it for baking so I can't speak to its taste/effectiveness there.
My croakers took me off of the diabetes medication totally. They had
tried that some years ago and my numbers showed a steady increase. So, back on the "daily dose". This trip, unless I've been given
prednisone, my sugar is holding at 90 -105 (fasting). But, like you,
I'm still considered extra- sweet.
So, if your pancreas has died how are you still above the grass?
Everyone I know who had their pancreas die (all from pancreatic
cancer) is pushing up daffodils. You must/may have been misdiagnosed.
Title: Nabisco Snack Well's Banana Snack Bars
1 c Sugar; +5 tb
2 tb Brown sugar
2 tb Molasses
Speaking as a diabetic, that is a lot of sugar...
Sub out Stevia for Baking for the cup of white sugar. It measures the
same as sugar but has a slight bitter taste if you use it for the full amount of sugar. Keeping the 5 tb plus the brown sugar and molasses
If I'm doing a sugar substitute I go for Sugar-Twin (aspartame based)
on a measure-for-measure basis. I've not used it for baking so I can't speak to its taste/effectiveness there.
will cancel out the bitter taste. We found the Stevia for Baking when I was first diagnosed as diabetic. Since then I've brought it so well
under control that I'm now basically non diabetic but because I'm still considered diabetic, I do things like using the SfB to keep it well controlled. In June of 2012 I was told that my pancreas had died and
My croakers took me off of the diabetes medication totally. They had
tried that some years ago and my numbers showed a steady increase. So, back on the "daily dose". This trip, unless I've been given
prednisone, my sugar is holding at 90 -105 (fasting). But, like you,
I'm still considered extra- sweet.
I'd be on insulin the rest of my life; end of February, 2013 I took my last shot and have been diet controlled ever since. My last A1C was
6.4.
So, if your pancreas has died how are you still above the grass?
Everyone I know who had their pancreas die (all from pancreatic
cancer) is pushing up daffodils. You must/may have been misdiagnosed.
Title: Cranberry-Orange Relish
Categories: Five, Fruit, Citrus, Salads
Yield: 8 Servings
I took this to the family Holiday dinner at my brother's
house last Winter Solstice celebration (2009). It was a
hit - especially with the diabetics. Can also be made with
real sugar - but, your diabetic family members won't be
able to take part and praise your expertise.
Ruth Haffly wrote to Dave Drum <=-
Title: Nabisco Snack Well's Banana Snack Bars
1 c Sugar; +5 tb
2 tb Brown sugar
2 tb Molasses
Speaking as a diabetic, that is a lot of sugar...
Sub out Stevia for Baking for the cup of white sugar. It measures the
same as sugar but has a slight bitter taste if you use it for the full amount of sugar. Keeping the 5 tb plus the brown sugar and molasses
If I'm doing a sugar substitute I go for Sugar-Twin (aspartame based)
on a measure-for-measure basis. I've not used it for baking so I can't speak to its taste/effectiveness there.
We like the Stevia since it's plant based, no chemical this or that.
will cancel out the bitter taste. We found the Stevia for Baking when I was first diagnosed as diabetic. Since then I've brought it so well
under control that I'm now basically non diabetic but because I'm still considered diabetic, I do things like using the SfB to keep it well controlled. In June of 2012 I was told that my pancreas had died and
My croakers took me off of the diabetes medication totally. They had
tried that some years ago and my numbers showed a steady increase. So, back on the "daily dose". This trip, unless I've been given
prednisone, my sugar is holding at 90 -105 (fasting). But, like you,
I'm still considered extra- sweet.
I'd be on insulin the rest of my life; end of February, 2013 I took my last shot and have been diet controlled ever since. My last A1C was
6.4.
So, if your pancreas has died how are you still above the grass?
Everyone I know who had their pancreas die (all from pancreatic
cancer) is pushing up daffodils. You must/may have been misdiagnosed.
Don't know, probably it was an ER misdiagnoses. They did say that I had pancreatitis and my A1C was 8.2, asked me how long I'd been a diabetic
to which I basically replied "say what???????????????". Heavy on the
carbs over the last few years had put me over the line and into
diabetes territory. Once I started eating better, as well as the "jump start" the insulin, my nubers have been much better.
Title: Cranberry-Orange Relish
Categories: Five, Fruit, Citrus, Salads
Yield: 8 Servings
I took this to the family Holiday dinner at my brother's
house last Winter Solstice celebration (2009). It was a
hit - especially with the diabetics. Can also be made with
real sugar - but, your diabetic family members won't be
able to take part and praise your expertise.
I've never been a fan of cranberry sauce; mom and her mom (went to grandparents for Thanksgiving) always used the jelly. I do like
craisins but that's basically the only form of cranberries that I'll
eat.
If I'm doing a sugar substitute I go for Sugar-Twin (aspartame based)
on a measure-for-measure basis. I've not used it for baking so I can't speak to its taste/effectiveness there.
We like the Stevia since it's plant based, no chemical this or that.
Diff'rnt strokes for different folks.
I'd be on insulin the rest of my life; end of February, 2013 I took my last shot and have been diet controlled ever since. My last A1C was
6.4.
I just checked the chart of "Follow My Health". My last A1C result was
5.8
So, if your pancreas has died how are you still above the grass?
Everyone I know who had their pancreas die (all from pancreatic
cancer) is pushing up daffodils. You must/may have been misdiagnosed.
Don't know, probably it was an ER misdiagnoses. They did say that I had pancreatitis and my A1C was 8.2, asked me how long I'd been a diabetic
to which I basically replied "say what???????????????". Heavy on the
carbs over the last few years had put me over the line and into
diabetes territory. Once I started eating better, as well as the "jump start" the insulin, my nubers have been much better.
Amazing how that works, innit?
Title: Cranberry-Orange Relish
Categories: Five, Fruit, Citrus, Salads
Yield: 8 Servings
I took this to the family Holiday dinner at my brother's
house last Winter Solstice celebration (2009). It was a
hit - especially with the diabetics. Can also be made with
real sugar - but, your diabetic family members won't be
able to take part and praise your expertise.
I've never been a fan of cranberry sauce; mom and her mom (went to grandparents for Thanksgiving) always used the jelly. I do like
craisins but that's basically the only form of cranberries that I'll
eat.
I've not found a form of cranberries that I don't like. Including the cranberry juice I drik routinely to boost my kidney health. It has
side benefits of improving heart health,fightiing UTIs and boosting
immune
function - among others. Sort of a natural super-food that tastes good
(to me - YMMV).
And I routinely add craisins to my oatmeal.
Ruth Haffly wrote to Dave Drum <=-
If I'm doing a sugar substitute I go for Sugar-Twin (aspartame based)
on a measure-for-measure basis. I've not used it for baking so I can't speak to its taste/effectiveness there.
We like the Stevia since it's plant based, no chemical this or that.
Diff'rnt strokes for different folks.
Exactly! Steve and I have always been more conscious of what we put
into our bodies than most folks. He does a lot of research on something new to determine whether or not it is something worth buying or not so
the reccommendation to use Stevia is based on that, and now 13 years of useage.
I'd be on insulin the rest of my life; end of February, 2013 I took my last shot and have been diet controlled ever since. My last A1C was
6.4.
I've never been a fan of cranberry sauce; mom and her mom (went to grandparents for Thanksgiving) always used the jelly. I do like
craisins but that's basically the only form of cranberries that I'll
eat.
I've not found a form of cranberries that I don't like. Including the cranberry juice I drink routinely to boost my kidney health. It has
side benefits of improving heart health,fightiing UTIs and boosting
immune function - among others. Sort of a natural super-food that
tastes good (to me - YMMV).
And I routinely add craisins to my oatmeal.
My mom, when she was diagnosed diabetic, cut out putting sugar on her cereal. She subbed out probably a couple/3 tablespoons of raisins
instead, probably more carbs than the sugar she used to put on. I tried
to suggest some better subs for things but she resisted change.
Probably some of that was dementia starting to kick in but she was diagnosed diabeticc several years before that. Don't know what her A1Cs ran but morning b/g checks ran in the 140s. Dr. just had her on
metformin.
Diff'rnt strokes for different folks.
Exactly! Steve and I have always been more conscious of what we put
into our bodies than most folks. He does a lot of research on something new to determine whether or not it is something worth buying or not so
the reccommendation to use Stevia is based on that, and now 13 years of useage.
Saccharine is about the only one f the "artificial" sweetners I avoid.
And that's only because of its bitter after-taste. Even seeing the published link between saccharie and cancer didn't put me off of it.
But thst bitter component sure did. I ran the numbers to get behind
the sensationalist lead ins to the "scientific claim" of causing
cancer in lab rats. As near as I could figure an average-sized humern
bean would have to drink the equivalent of a barrel (55 gallons) of it
in a 24 hour period to equal the overdoses fed to the poor lab
animals.
8<----- HACK ----->8
I've never been a fan of cranberry sauce; mom and her mom (went to grandparents for Thanksgiving) always used the jelly. I do like
craisins but that's basically the only form of cranberries that I'll
eat.
I've not found a form of cranberries that I don't like. Including the cranberry juice I drink routinely to boost my kidney health. It has
side benefits of improving heart health,fightiing UTIs and boosting
immune function - among others. Sort of a natural super-food that
tastes good (to me - YMMV).
And I routinely add craisins to my oatmeal.
Oh, I forgot. Ocean Spray has a version that has "FREE" in big caps ob
the label. That's what I stock.
My mom, when she was diagnosed diabetic, cut out putting sugar onher RH> cereal. She subbed out probably a couple/3 tablespoons of
Another thing that I do routinely is to use honey as a sweetner. Especially in tea - hot or iced. It even makes the oil of bergamot in
Earl Gray tea almost palatable. Bv)=
Title: Apple Rice Pudding
Categories: Diabetic, Desserts, Rice, Fruits
Yield: 6 Servings
Ruth Haffly wrote to Dave Drum <=-
Saccharine is about the only one f the "artificial" sweetners I avoid.
And that's only because of its bitter after-taste. Even seeing the published link between saccharie and cancer didn't put me off of it.
But thst bitter component sure did. I ran the numbers to get behind
the sensationalist lead ins to the "scientific claim" of causing
cancer in lab rats. As near as I could figure an average-sized humern
bean would have to drink the equivalent of a barrel (55 gallons) of it
in a 24 hour period to equal the overdoses fed to the poor lab
animals.
I remember reading something along those lines years ago. AFAIK, I've never bought anything with saccharine in it but may have unknowingly consumed it when I was younger. I do recall my folks keeping a bottle
of the liquified version in their fridge for years, for the occaisional times they drank iced tea.
8<----- HACK ----->8
Oh, I forgot. Ocean Spray has a version that has "FREE" in big caps ob
the label. That's what I stock.
We rarely buy fruit juices, drinking more water than anything else.
Some of the water is the flavored, sparkling stuff, with some real
fruit juice but a very small amount. We do have a couple jugs each of white grape juice and apple juice left over from our anniversary celebration. We'll probably cut them with plain sparkling water so as
not to get a big carb hit. Did that with the fig syrup I made this
summer, fig soda tastes pretty good. (G)
My mom, when she was diagnosed diabetic, cut out putting sugar on
her RH> cereal. She subbed out probably a couple/3 tablespoons of
raisins RH> instead, probably more carbs than the sugar she used to
put
on. I tried RH> to suggest some better subs for things but she
resisted
change. RH> Probably some of that was dementia starting to kick in but
she was RH> diagnosed diabeticc several years before that. Don't know
what her A1Cs RH> ran but morning b/g checks ran in the 140s. Dr. just
had her on RH> metformin.
Another thing that I do routinely is to use honey as a sweetner. Especially in tea - hot or iced. It even makes the oil of bergamot in
Earl Gray tea almost palatable. Bv)=
We use that, sorgum and molasses. Any sugar I buy is brown, powdered,
raw or turbinado; main use of the latter two is in making jam or
preserves (which I eat very little of).
Title: Apple Rice Pudding
Categories: Diabetic, Desserts, Rice, Fruits
Yield: 6 Servings
Hmm, looks interesting. I use brown rice, jasmine rice or a rice blend (put out by Lundberg). The brown would work the best all around of the
3, jasmine and blend is for when I cook Asian or just want a different side.
Saccharine is about the only one f the "artificial" sweetners I avoid. cancer in lab rats. As near as I could figure an average-sized humern
bean would have to drink the equivalent of a barrel (55 gallons) of it
in a 24 hour period to equal the overdoses fed to the poor lab
I remember reading something along those lines years ago. AFAIK, I've never bought anything with saccharine in it but may have unknowingly consumed it when I was younger. I do recall my folks keeping a bottle
of the liquified version in their fridge for years, for the occaisional times they drank iced tea.
I was introduced to it by my Grandmother. Little teeny-tiny white
pills (asbout 2 mg IIEC) and one could oversweeten a quart of iced
tea.
8<----- HACK ----->8
Oh, I forgot. Ocean Spray has a version that has "FREE" in big caps ob
the label. That's what I stock.
We rarely buy fruit juices, drinking more water than anything else.
Some of the water is the flavored, sparkling stuff, with some real
fruit juice but a very small amount. We do have a couple jugs each of white grape juice and apple juice left over from our anniversary celebration. We'll probably cut them with plain sparkling water so as
not to get a big carb hit. Did that with the fig syrup I made this
summer, fig soda tastes pretty good. (G)
I do tomato juice and the cranberry juice - which my nephrologist
(kidney doc) recommended as being good in several ways for my kidney
functions - and lemon juice to add to the water I drink. If I do drink soda it'd as an accompaniment to a meal. Just for drinking, once I'm
done with my half- pot of coffee it's water w/lemon for the rest of
the day.
on. I tried RH> to suggest some better subs for things but she
resisted
change. RH> Probably some of that was dementia starting to kick in but
she was RH> diagnosed diabeticc several years before that. Don't know
what her A1Cs RH> ran but morning b/g checks ran in the 140s. Dr. just
had her on RH> metformin.
Another thing that I do routinely is to use honey as a sweetner. Especially in tea - hot or iced. It even makes the oil of bergamot in
Earl Gray tea almost palatable. Bv)=
We use that, sorgum and molasses. Any sugar I buy is brown, powdered,
raw or turbinado; main use of the latter two is in making jam or
preserves (which I eat very little of).
Not even on your PB&J sandwiches? <VBSEG>
Title: Apple Rice Pudding
Categories: Diabetic, Desserts, Rice, Fruits
Yield: 6 Servings
Hmm, looks interesting. I use brown rice, jasmine rice or a rice blend (put out by Lundberg). The brown would work the best all around of the
3, jasmine and blend is for when I cook Asian or just want a different side.
My default rice is bassmati (or Texmati). No special reason for it -
just fell into its use after buting a BIG (30#) bag at a Big Lots
store. Realised when I got it home that's a LOT of rice. Especially
for a single guy cooking mostly for himself.
It was in just about anything that was "diet" or "low Calorie" for a
long time--until scientists got ahold of it and fed it to a lot of
lab rats. I think it was the only "artificial sweetener" around, so
it was very common for common folks to use.
Ruth Haffly wrote to Dave Drum <=-
I was introduced to it by my Grandmother. Little teeny-tiny white
pills (asbout 2 mg IIEC) and one could oversweeten a quart of iced
tea.
It was in just about anything that was "diet" or "low Calorie" for a
long time--until scientists got ahold of it and fed it to a lot of lab rats. I think it was the only "artificial sweetener" around, so it was very common for common folks to use.
8<----- HACK ----->8
I do tomato juice and the cranberry juice - which my nephrologist
(kidney doc) recommended as being good in several ways for my kidney
So far my kidneys seem to be doing well without cranberry juice. Had a scare a few years ago with some blood work that indicated maybe
otherwise so my primary care dr. referred me to a nephrologist. He said all was well, just come back once a year to keep an eye on things. Last time I saw him, he suggested drinking more water (or whatever) to stay better hydrated; this was not too long after our most recent long cross country trip.
functions - and lemon juice to add to the water I drink. If I do drink soda it'd as an accompaniment to a meal. Just for drinking, once I'm
done with my half- pot of coffee it's water w/lemon for the rest of
the day.
Soda is generally only with meals, unless I really need hydration and water isn't reasonably available. Otherwise it's water, flavored or otherwise--at lunch (out) today it was with 2 slices of lemon.
on. I tried RH> to suggest some better subs for things but she
resisted
change. RH> Probably some of that was dementia starting to kick in but
she was RH> diagnosed diabeticc several years before that. Don't know
what her A1Cs RH> ran but morning b/g checks ran in the 140s. Dr. just
had her on RH> metformin.
Another thing that I do routinely is to use honey as a sweetner. Especially in tea - hot or iced. It even makes the oil of bergamot in
Earl Gray tea almost palatable. Bv)=
We use that, sorgum and molasses. Any sugar I buy is brown, powdered,
raw or turbinado; main use of the latter two is in making jam or
preserves (which I eat very little of).
Not even on your PB&J sandwiches? <VBSEG>
Not even those. (G)
Title: Apple Rice Pudding
Categories: Diabetic, Desserts, Rice, Fruits
Yield: 6 Servings
Hmm, looks interesting. I use brown rice, jasmine rice or a rice blend (put out by Lundberg). The brown would work the best all around of the
3, jasmine and blend is for when I cook Asian or just want a different side.
My default rice is bassmati (or Texmati). No special reason for it -
just fell into its use after buting a BIG (30#) bag at a Big Lots
store. Realised when I got it home that's a LOT of rice. Especially
for a single guy cooking mostly for himself.
It freezes well, both raw and cooked. I've got some in the freezer I
need to pull out this week and use, maybe in chicken soup now that the weather has cooled down. Also have to pull out some pumpkin next week
to make a pumpkin roll for Steve's birthday.
It was in just about anything that was "diet" or "low Calorie" for a
long time--until scientists got ahold of it and fed it to a lot of
lab rats. I think it was the only "artificial sweetener" around, so
it was very common for common folks to use.
Now it's said that any diet soda that isn't sweetened with stevia is
bad for you. Soda isn't good for you period but I guess now diet
soda's the devil.
Title: Ham and Cheese Pizza Loaf
Categories: Breads, Luncheon, Pork & ham
Yield: 8 Servings
Title: Peach Skillet Cake w/Sorghum Flour
Ben Collver wrote to Dave Drum <=-
Title: Peach Skillet Cake w/Sorghum Flour
This one sounds good to me, i'm saving it to try later with a can of peaches. Thanks!
I don't understand how y'all can feel comfortable disclosing all those medical details in a public Internet-accessible forum. Maybe i will eventually understand if i survive that long. ;)
The bury-em-deep folks don't know I have a pre-paid cremation and have old my brother to put my ashes in the trunk of his car to use at need for trasction. So I can go on being of some use to someone
It was in just about anything that was "diet" or "low Calorie" for a
long time--until scientists got ahold of it and fed it to a lot of lab rats. I think it was the only "artificial sweetener" around, so it was very common for common folks to use.
My Granny stocked the tiny tablets. I learned a bitter (literally)
lesson when I w2as six years old. Took one of the tablets and popped
it into my cake hole - thinking it would be like the teeny sugar bomb. Eeeeewwww ... took over a week to lose the bitter taste. Never again
8<----- HACK ----->8
I do tomato juice and the cranberry juice - which my nephrologist
(kidney doc) recommended as being good in several ways for my kidney
So far my kidneys seem to be doing well without cranberry juice. Had a scare a few years ago with some blood work that indicated maybe
otherwise so my primary care dr. referred me to a nephrologist. He said all was well, just come back once a year to keep an eye on things. Last time I saw him, he suggested drinking more water (or whatever) to stay better hydrated; this was not too long after our most recent long cross country trip.
Back in the day when I was ignoring ny high blood pressure one of the
side consequences was damaged kidneys. So I'm on a "water" pill for
life (literally) and have to keep hydrated abd watch my potassium
levels. I'm not sure about this 'living' gig. If it was easy anyone
could do it. Bv)=
functions - and lemon juice to add to the water I drink. If I dodrink DD> soda it'd as an accompaniment to a meal. Just for drinking,
Soda is generally only with meals, unless I really need hydration and water isn't reasonably available. Otherwise it's water, flavored or otherwise--at lunch (out) today it was with 2 slices of lemon.
I find that it helps cut the chlorine taste in my local tap water. If
I'm dining out I generally have only water w/lemon to drink. If I go
to breakfast at Charlie Parker's (out nationally known diner) I get
the "Early Bird" speciasl of 2 eggs, meat, taters (hash browns,
American fries (1/2"-ish cubes) or Tater Tots. And sine I don't drink coffee once I've left the house - they give me a large (14 oz) glass
of tomato juice. A very good and filling deal.
on. I tried RH> to suggest some better subs for things but she
resisted
change. RH> Probably some of that was dementia starting to kick in but
she was RH> diagnosed diabeticc several years before that. Don't know
what her A1Cs RH> ran but morning b/g checks ran in the 140s. Dr. just
had her on RH> metformin.
140 fasting see *very* high. If my fasting sugar is above 110 I get concerned.
Another thing that I do routinely is to use honey as a sweetner. Especially in tea - hot or iced. It even makes the oil of bergamotin DD> Earl Gray tea almost palatable. Bv)=
We use that, sorgum and molasses. Any sugar I buy is brown, powdered,
raw or turbinado; main use of the latter two is in making jam or
preserves (which I eat very little of).
Sorghum is hard to find around here in the stupormarkups. Humphrey's
do stock it else I'd have to visit the outlet store for the processor
- for both the molasses and the flour.
I'm still amazed that many people do not know that shorhum is from the corn family. Does the use of sorghum molasses affect Steve's headaches
at all? Or is it sAfe for him?
Not even on your PB&J sandwiches? <VBSEG>
Not even those. (G)
Title: Apple Rice Pudding
Categories: Diabetic, Desserts, Rice, Fruits
Yield: 6 Servings
Hmm, looks interesting. I use brown rice, jasmine rice or a rice blend (put out by Lundberg). The brown would work the best all around of the
3, jasmine and blend is for when I cook Asian or just want a different side.
My default rice is bassmati (or Texmati). No special reason for it -
just fell into its use after buting a BIG (30#) bag at a Big Lots
store. Realised when I got it home that's a LOT of rice. Especially
for a single guy cooking mostly for himself.
It freezes well, both raw and cooked. I've got some in the freezer I
need to pull out this week and use, maybe in chicken soup now that the weather has cooled down. Also have to pull out some pumpkin next week
to make a pumpkin roll for Steve's birthday.
Title: Peach Skillet Cake w/Sorghum Flour
Categories: Cakes, Fruits, Spices
Yield: 8 Servings
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