Guest guest Posted May 12, 2004 Report Share Posted May 12, 2004 Once a week mu husband and I go to the coffee house and split a bagel between us. I put ream cheese on mine. I definately make it a day where I will have high activity to combate the food reaction. I deserve treats now and again and so do you. a Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2004 Report Share Posted May 13, 2004 This is a good idea. I think I will suggest an outing like this with my wife. My weakness is frybread. All I need is an abundance of frybread within easy access and I'm in real trouble. I must learn how to control this better Ken GreyEagle -- Re: bagels Once a week mu husband and I go to the coffee house and split a bagel between us. I put ream cheese on mine. I definately make it a day where I will have high activity to combate the food reaction. I deserve treats now and again and so do you. a Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2004 Report Share Posted May 13, 2004 Considering how prevalent diabetes is among Native Americans, I would think that some clever person would have come up with a low-carb version of frybread by now. Re: bagels This is a good idea. I think I will suggest an outing like this with my wife. My weakness is frybread. All I need is an abundance of frybread within easy access and I'm in real trouble. I must learn how to control this better Ken GreyEagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2004 Report Share Posted May 13, 2004 You aren't alone. Somehow bagels make my BS soar quite out of proportion to the numerical amount of carbohydrates they have, and more than regular bread (even white 'cotton bread'). I know I'm not the only diabetic who reacts that way. My theory--and it is only a theory, no real evidence to back it up--is that the boil-then-bake process changes the structure of the carbohydrates somehow so that they break down faster than regular bread. I do like the 'cocktail rye' loaf, though. At work I keep a loaf of that, some cheese, and a hard summer sausage, in the refrigerator. For lunch I'll put a slice of cheese and a slice of sausage on a couple of pieces and then toast it. That and a salad, taken with hot mint tea, is my lunch. If I know I'm going to be having dinner late (say, on Thursdays; I have my piano lessons right after work and choir practice after that), I'll have a couple more during the afternoon. bagels , I won't generalize and say that bagels don't fit in a diabetes-management diet but I can say they certainly don't fit in my diet. It's probably my greatest dietary hardship. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2004 Report Share Posted May 14, 2004 I absolutely love frybread. My brother-in-law used to pick up the mix for me when he would go to Oklahoma. An Indian lady serving her social work internship where I worked back in the 80's introduced me to it. Before she left, she invited several of us to her house for dinner and she gave me my first package of mix. I don't think I could ever stop with just one piece. Hot frybread with butter on it...yummmmmmmmmmmmmmmmmy. I could make my meal on just that alone. Joyce > This is a good idea. I think I will suggest an outing like this with my > wife. My weakness is frybread. All I need is an abundance of frybread within > easy access and I'm in real trouble. I must learn how to control this better > > > Ken GreyEagle > Quote Link to comment Share on other sites More sharing options...
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