Re: Subject: Diabetic Orange Pork Roast

[Guest guest]

I have high blood pressure as well as diabetes and I am so blessed that I

like meat without salt or sugar added. I like baked meat with nothing on it.

Lota

[Guest guest]

This is what I keep saying. SUGAR IS THE ENEMY! STARCH IS THE ENEMY!

It may be impossible to eliminate them entirely, but they should be

MINIMIZED. Some people think that they can just slap the word

'diabetic' on the front of a recipe's title and *poof* it is suitable

for diabetics.

Diabetic Orange Pork Roast

Why would this be considered a " diabetic " recipe? No meat roast requires

added sugar and if you want that sweetish taste, you could easily

substitute Splenda and orange/lemon peel (real or dried) to get a

similar

effect without adding sugar. I find it bizarre (and unfairly misleading)

for a recipe specifically labelled " diabetic " to actually add sugar to

an

item that could easily do without it.

Sandy

[Guest guest]

So, what would the recipe BE that you'd use??

--

God gave burdens, also shoulders.

-- Yiddish proverb

>

> Reply-To: alldiabeticinternational

> Date: Sat, 17 Jul 2004 10:29:21 -0500

> To: alldiabeticinternational

> Subject: [alldiabeticinternational] Subject: Diabetic Orange Pork Roast

>

> Why would this be considered a " diabetic " recipe? No meat roast requires

> added sugar and if you want that sweetish taste, you could easily

> substitute Splenda and orange/lemon peel (real or dried) to get a similar

> effect without adding sugar. I find it bizarre (and unfairly misleading)

> for a recipe specifically labelled " diabetic " to actually add sugar to an

> item that could easily do without it.

> Sandy

>

>> Diabetic Orange Pork Roast

>> sugar 2 tsp ---

>> orange marmalade 1/4 cup ---

>

>

>

[Guest guest]

> So, what would the recipe BE that you'd use??

If you omit the added sugar and marmalade, the recipe was just fine for a

pork roast. My objection was to adding sugar and marmalade to a recipe for

a meat roast (which doesn't need sugar to begin with) than titling it

" DIABETIC Orange Pork Roast " as if something about the recipe makes it

particularly appropriate for diabetics . . . when, in fact, some

ingredients are not only unnecessary (IMO) but actually contraindicated

for diabetics.

But to answer your direct question . . . I don't use any particular

" recipe " for any roast, I just roast the meat and add herbs/spices/garlic

to my taste. If I did want a sweet-ish orange flavor on my pork roast, I'd

use some orange peel (fresh or dried) or oil and a bit of Splenda or maybe

some sugar-free orange-flavored syrup.

Sandy

T1 - 1979

> > Why would this be considered a " diabetic " recipe? No meat roast requires

> > added sugar and if you want that sweetish taste, you could easily

> > substitute Splenda and orange/lemon peel (real or dried) to get a similar

> > effect without adding sugar. I find it bizarre (and unfairly misleading)

> > for a recipe specifically labelled " diabetic " to actually add sugar to an

> > item that could easily do without it.

> > Sandy

> >

> >> Diabetic Orange Pork Roast

> >> sugar 2 tsp ---

> >> orange marmalade 1/4 cup ---

> >

[Guest guest]

I don't know, but I substitute or remove where possible, but any good cook can

make the necessary adjustments....The recipes are still cool...

Diabetic Orange Pork Roast

> So, what would the recipe BE that you'd use??

If you omit the added sugar and marmalade, the recipe was just fine for a

pork roast. My objection was to adding sugar and marmalade to a recipe for

a meat roast (which doesn't need sugar to begin with) than titling it

" DIABETIC Orange Pork Roast " as if something about the recipe makes it

particularly appropriate for diabetics . . . when, in fact, some

ingredients are not only unnecessary (IMO) but actually contraindicated

for diabetics.

But to answer your direct question . . . I don't use any particular

" recipe " for any roast, I just roast the meat and add herbs/spices/garlic

to my taste. If I did want a sweet-ish orange flavor on my pork roast, I'd

use some orange peel (fresh or dried) or oil and a bit of Splenda or maybe

some sugar-free orange-flavored syrup.

Sandy

T1 - 1979

> > Why would this be considered a " diabetic " recipe? No meat roast requires

> > added sugar and if you want that sweetish taste, you could easily

> > substitute Splenda and orange/lemon peel (real or dried) to get a similar

> > effect without adding sugar. I find it bizarre (and unfairly misleading)

> > for a recipe specifically labelled " diabetic " to actually add sugar to an

> > item that could easily do without it.

> > Sandy

> >

> >> Diabetic Orange Pork Roast

> >> sugar 2 tsp ---

> >> orange marmalade 1/4 cup ---

> >