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I Need To Dramatically Change My Cooking Techniques

post #1 of 57
Thread Starter 

My husband just had blood work done and the doctor called;

he told me that his sugar is “abnormally high and to watch the carbs”. 

However cryptic that may sound, he gave now clear cut guide lines as if he were diabetic,

but that he “doesn’t want to have to put him on any medications”. 

So with this all said, I need to REALLY change what and how I cook. 

I have been on the internet looking at different Diabetic sites,

but since he is not, yet, I’m not sure which direction to go. 

Does anyone have some suggestions for me?

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A Hui Hou (until we met), ALOHA!

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post #2 of 57

KaneohegirlinAZ,

 

Check your PMs

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 57

KG.... I'm type 2, carbs are the killer. All that good stuff, rice, pasta, potatoes, bread, cakes, cookies....you get the idea.

 

Every diabetic reacts differently to carbs and sugars. I can eat bread in moderation, but rice and pasta drives my bs through the roof. Fresh fruit does also, except apples.

 

I cut out all the candy, desserts etc, it was hard at first, but does not bother me now. I can have just a bite of pie, cake, ice cream etc and that's enough for me.

 

Read the labels, sugar is in everything. Jams, jellies for instance. one brand might have 15g sugar and another of the same flavor will have 7g.....you get the idea.

 

Lets say you go out for Mexican, he gets the big burrito w/ rice and beans.

That tortilla could have 40-50 carbs alone, then the rice and beans, and all those fresh hot tortilla chips that are set in front of you with salsa. You could hit 100 carbs in no time.

 

I found a pasta replacement, called tofu shirataki not nearly as good as real pasta, but you can have that plate of pasta and not worry about the carbs.

 

Soda pop....ridiculous....

 

I try to eat about 50% salad/veggies, 30 protein, 20 carbs

post #4 of 57
Thread Starter 



 

Quote:
Originally Posted by chefbuba View Post

I try to eat about 50% salad/veggies, 30 protein, 20 carbs



This is what I was reading online about diabetes, that he should have no more than 60g of carbs per meal and to make sure to have 3 meals a day and a snack (no proplem there).  But my hubbie is American-Italian, "no pasta, what?!"  You should have seen the look on his face when I sat him down to tell him. 

I should mention, he is not diabetic, but he's probably headed in that direction if we don't take hold and do something about his "abnormally high sugar levels" as the doctor (or I should say his medical assistant) put it. 

We go back to see him again in two weeks and I have a boat load of question for him, he's going to hate my guts, but too bad!! 

 

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post #5 of 57

Have a big salad along with his pasta.

 

Also, uhm, exercise.  40 minutes of brisk walking helps tremendously.

post #6 of 57
Thread Starter 

You got that one right on the button Kuan.

We have all the time in the world now that we're "retired" and the weather has been great,

so I send him to the pool to swim laps, he's up to a half mile, as well as a 3 mile walk every morning. 

He's lost 35 pounds so far, now we need to tackle food.

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A Hui Hou (until we met), ALOHA!

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post #7 of 57

It's hard to say no to good food isn't it?

post #8 of 57
Thread Starter 

YUP!! You got that straight Kuan!!

Look at us, I only cook good food!!

Portion control baby!!  That's what we need to embrace. (right chef PeteMcCracken?)

Tonight was grilled boneless-skinless chicken breast with mushrooms with spinach and a 1/2 cup of steamed rice.

I kept track today of everything that went into his mouth and he is still under 200g of carbs today.

Yeah Me!!

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A Hui Hou (until we met), ALOHA!

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post #9 of 57

When it comes to carbs there can be some real surprises as to what does or does not have a high count. I live with a type 2 diabetic, and have practically taken up residence at the composition of foods database for that reason.

 

You also might think about how to add flavor within his dietary rules. Take that chicken. Why skinless & boneless, when both of them contribute flavor? And, frankly, I can't imagine putting skinless chicken on the grill---it's almost guaranteed to dry out that way.

 

If he can't eat the skin for health reasons it can always be removed after cooking.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #10 of 57

My father has to take medication. He stopped about a month ago and I had him in the ER with a 600 blood glucose level. Portion control is important, but you seem to already have the other stuff down. Exercise, weight, and as for the portions it's healthier to eat 6 small meals a day spaced out every 2 hrs or so than 3 larger ones spaced farther apart. There is one other thing you might be interested in. This site has very good nutritional data on almost every food ingredient and probably thousands of pre-prepared items. One interesting thing they also show is an "estimated glycemic load" which would be the effect that a particular ingredient has on blood sugar after consumption. http://nutritiondata.self.com/help/estimated-glycemic-load


Good luck and good health!

post #11 of 57
Thread Starter 

Goods points KYHeirloomer.

Our chicken breast last night was a big hit and there was plenty for lunch today too.

Thanks to you eastshores as well, we had just been talking about the glycemic index prior to my husband’s doctor dropping this bomb shell on us. 

I have long been a proponent of multiple small meals throughout the day, which I have had a devil of a time convincing him of. 

Maybe now he will listen more closely to me.

MEN!!

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A Hui Hou (until we met), ALOHA!

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post #12 of 57

Kanehoe,

I'm sad you got that call.

jeff

 


Edited by panini - 7/3/11 at 8:08pm

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post #13 of 57
Thread Starter 

Tonight’s menu was Trout fillets en papillote, well at least my version of it anyway.

Still having issues with portions, he was better only 1 ½ fillets and loads of veggies

and a salad of tomato, onion and cucumber. 

Dessert will be later tonight, cantaloupe.

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A Hui Hou (until we met), ALOHA!

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post #14 of 57

I have been a type 2 diabetic for about 10 years now.It really is about portion control and lots of exercise.

a serving of meat is 4 oz or about the size of your palm

a serving of cheese is about the size of your thumb or 1 ounce

a serving of pasta 1/2 c  rice 1/3c

a serving of potato is half a small one   no bakers use red or yukon gold types

grapes 1/2 c

cherries 10 pcs

1/2 apple

small orange 1

strawberries 1c

peach 1/2 c pineapple

cantaloupe  1/4

1/2 cob corn

peas/squash 1/2 cup

i slice bread preferably whole wheat,multigrain

1/2 c plain yogurt

1 slice bacon

try to get 10 servings of fruit and veggies a day.

no juices

 

eat your meals on a salad plate

your plate should be 1/2 veggies there are many you can eat as much as you want of celery,lettuce,onions,beans,spinach.radishes etc.

1/4 of your plate should be protein and 1/4 carbos.beets,carrots,parsnips,mixed veg., 1/2 c.

 

I got these examples from the chart they gave me at the diabetes center I go to every year.If I can help in any way let me know. I have discovered we really dont need to eat as much as we think  we do and if you want a bit of bad food make sure you exercise it off asap.

 

 

post #15 of 57
Thread Starter 

Mahalo pattypan!!

The plate size is important!!

Over the past four years I have been quietly changing his plate size and he hasn't even noticed!!

And this all before doctor said "abnormally high blood sugar".

Pasta, white rice and bread are his weakness I have to say.

The small victory that I have is he has a choice, only one "white" food.

Like at breakfast, pick bread, homefriesm etc, but just one.

No pasta AND bread anymore.

I take this as a challenge!  Throw down the gauntlet!  I'm ready for a fight BABY!!

 

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A Hui Hou (until we met), ALOHA!

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post #16 of 57

try spaghetti squash sometime. Also there are higher fiber pastas out there that are really good. Barilla PLUS comes to mind as a great one. IF you cook more Italian style at home he will get less carbs and such anyway. Space it out and go for many courses. Bread is not served with pasta in proper Italian kitchens. He will fill up on veg and stuff before the pastas come. Make him soups and such. The biggest thing is to cook with big flavor and he will not feel the need to eat as much. Make strong flavored dressings for salad. Think Zesty Italian. Get amazing salumi and cut it paper thin. Use Asiago cheese on his minestrone and put Kale in it. Give him flavor and he will eat less and better. In Italian food flavor does not have to come from sugar and fat. Italians(like myself) need to feel satisfied with food or we over eat... TRUST me haha.

post #17 of 57

They say desperation breeds innovation. Consider doing some wiki articles here on cheftalk. Good food is good, and honestly, good food really takes good ingredients and a deft mind. With yours so set on a diabetically-healthy menu, you could teach us all a thing or two!

post #18 of 57
Thread Starter 
Quote:
Originally Posted by panini View Post

Kanehoe,

I'm sad you got that call.

jeff

 


MANY MAHALOS JEFF!!!  I appreiciate your sentiment.

I missed this post, you must have been posting at the same time as myself.

I think it was better that I got the call rather than Mister... he has a habit of not listening and then comes to me about an hour later, "what did she/he say?"

I did wait until all of the hub-bub-bubb was settled in our house before I told him (about 3-4 days), that way too, I was very calm and matter of fact.

We're not talking about "you're going toes tomorrow" but he needs to more aware of what is going in his mouth, which he kinda' leaves to me, so there we are...
 

 

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post #19 of 57
Thread Starter 

… and you’re right RGM2, BIG BOLD TAISTY!! 

I tried squash on him before, not so much, I like it!!

I’m going to slow introduce the fiber pasta and see that goes over.

He’s very stubborn when it comes to “Italian food” or what he calls Italian food.

The last time we were in the Philadelphia area visiting his family,

I insisted on this Northern Italian restaurant and you would have thought I tried to murder him!!!  tongue.gif

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post #20 of 57
Thread Starter 



 

Quote:

Originally Posted by eastshores

View Post

They say desperation breeds innovation. 

TRUE DAT!!

 

 

Thank you once again for your support and encouragement, I feel very empowered right now!!

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A Hui Hou (until we met), ALOHA!

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post #21 of 57

try the pastas yourself first. Some taste like you're eating the whole ephin plant all ground up. Some, like the one I suggested to me taste amazing. My family is from northern italy, am it is not exact the same as southern hahaha. I think it's better but what do I know haha. A lot of what we eat today here in america comes from northern italy. :)

post #22 of 57

This one caught my attention.  In January my Dr. was basically calling me a diabetic.   As I stated in my 'welcome' post, I had never eaten properly.   In January I decided that I HAD to make a change.   I've had GREAT success with the book /program "Body for LIFE!"  by Bill Philips.   It requires 20-40 min of exercise 6 days a week, and portion control!  It's based on 6 smaller meals per day.    Since January I've lost over 60 lbs.  IMO, carbs aren't the devil, EMPTY carbs are.   Granted I use a lot of lean meats, chicken breast etc etc, whole wheat items, egg whites, veggies, potatoes etc etc.  It's really some decent tasting food.  It's all about the seasoning!!   I would look into that if possible.  If I can do it, anyone can!

post #23 of 57

I have been  dieabetic for 20 years type, 2.  My sugar goes from 99 to 160 after I eat. I try to eat 4 or 5 times a day instead of 3 meals. I take Metformin, and Glipizside , and a new one called Januvia. I also take cinnomin tabs..  It's the carbs and amounts of food you consume. Mashed potato, rice, pasta, bread are no no' s.  

I do eat all of them but in moderstion. Diabetes affects more and more people every day here in US. Unlike years ago, today children are being diognosed with it more and more . I attribute this to fast food both outside the home and and in the home. It can affect every other part of your body and at some point usually does. It can however be controled and at times even eliminated.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #24 of 57
Thread Starter 

The doctor had told me that my husband's fasting sugar was 100 and "that is abnormally high".  I am of a different opinion though.  I wonder how overly cautious he's being?  I have to tell you that I do not tell my hubbie all of this, and I put on a happy face.  Should I be getting blood sugar meter?  Shoot, I already take his blood pressure too!!  (we don't need to talk about that)

Supper tonight was Chicken cacciatore, so good and super well seasoned!  Not too much pasta and No Bread (Heh, where's the bread?  Oops, honey I forgot, oh well) 

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A Hui Hou (until we met), ALOHA!

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post #25 of 57

Fasting was 100??.... That's not abnormally high. I was 300+ when first diagnosed.  I jump for joy when I see 100 in the morning. Anything between 80-120 I'm happy.

Like Ed said, expect up to 160 or more within 2 hrs of a meal, depending on what you eat. I eat something small about 4-5 times a day, try to have salad/fresh veggies for half of my dinner.

What type of doc is he seeing? Diabetes is a tricky thing to manage, and if he has no special education on the subject, I would seek another opinion.

An endocrinologist is one who would be in the know.

post #26 of 57

Ask the doctor if there is a diabetic nutrition class he can refer you to.  When I was diagnosed with type 2 diabetes my doc referred me to such a class led by a nutritionist specializing in diabetes.  It was terrific.  I got lots of information and a personalized meal plan to follow.  The nutritionist was really big on reading labels and I learned so much about the difference between what the front of a product says and what the nutritional label on the back says.  Good luck!  You're going about it the right way.  Portion control, exercise, several smaller meals during the day...that's it.  And being aware of what your husband is putting in his mouth!  What a Good Wife!!

post #27 of 57
Thread Starter 

Right buba & ed, doc is just a GP (family practice) and he's real young, I'm not sure of his background and I've only gone with hubbie once now to the doc, next appt. is next friday and I"M THERE!!! With note pad in hand, I don't think he likes me too much but TOO BAD!! 

And thank you lyniebeck, for your kind words. 

I did suggest to my husband that we ask this doc to reffer us to a nutrionist,

he feels that I have enough knowledge... HUH??? 

So I will tread lightly on that one for now, see what plays out.

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A Hui Hou (until we met), ALOHA!

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post #28 of 57

Get a new Doctor. 100 is good. Depending on the Doctor  accepable range is 90 to 120 it changes all the time. Mine spikes to 170 thats not good. I eat to much bread and pasta. Chef Buba is right  find an Endo. doc. if possible or one who knows the disease.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #29 of 57
Thread Starter 

'ya know maybe, we should just look for a new doctor all together!  I looked up my notes from his last visit and I did write down 100, I was starting to doubt myself as you guys said that 100 was good.  I sugar is like 95 I want to say the last time it was checked, doc (she) didn't bat an eye at that.  This may be just a huge mountain out of a mole hill (or smaller). 

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My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #30 of 57

Kaneohe

I absolutely agree with the endocronoloogist reference. Most times you don't need a referral. Just make sure you are preapproved by your ins. co.

You wouldn't believe how many test sent to a box lab by doc. are contaminated. A drastic change in diet can also lead to problems.

Your husbands hearing problem is an inherited trait of most Italian men as they age. As we age annd spend more time with our spouses

we develope a medical condition called convienient hearing. We also develope a need to adopt and personally take care of the TV remote.biggrin.gif

Jeff

Never! Live To Work!:::::::Work To Live!::Life Is Too Short!!
Paninicakes.com

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Never! Live To Work!:::::::Work To Live!::Life Is Too Short!!
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