Text 7013, 116 rader
Skriven 2008-05-14 10:09:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: SUGAR FREE
======================
-=> GLEN JAMIESON wrote to DAVE DRUM <=-

 DD> If you suspect that you may be extra-sweet get thee to a croaker. Or
 DD> at least Google up a wad of information and be brutally honest with
 DD> yourself. The only part of treating a diabetic condition that you would
 DD> likely object to is giving up most all of your alcohol intake.

 GJ> I would suggest that giving up alcohol would not necessarily have any
 GJ> significant effect on sugar levels.  A certain friend of mine who
 GJ> admits to being diabetic consumes 2 litres of more of dry red wine a
 GJ> day, without affecting his blood sugar level, but if he switches to a
 GJ> sweet white wine, his blood sugar rises considerably.  Then he has to
 GJ> take an infusion of dried bitter melon to bring it down.  For a
 GJ> non-diabetic it should be in the range 3.8 to 5.5 mmo/L (milli-mols per
 GJ> Litre?), but he normally runs around 7 to 11. Moselle puts it up to 16
 GJ> or so.  Being a comparatively abstemious non-diabetic, and only
 GJ> consuming a bottle or so per day, my glucose level remains at between 4
 GJ> and 5 mmo/L.  Dunno what your units of measure are, or equivalence.

According to my RD the alcohol in the wine and/or booze is converted back to
sugars in order to be metabolised by the body. Beer is a different story - as
it has a fair amount of sugar/calories without figuring in the alcohol content.

I don't pretend to understand the measurement systems used in measuring blood
sugar - I use the other one, where the desirable range is 75 - 140. My blood
sugar averages 85 to 130 ... depending on time of day, how recently I have
eaten and what was consumed. Lately I have been getting low blood sugar
episodes due to eating less and less frequently. But, I seem to be dropping
about 3 lb (1.5 kg) per week - YAY!

Kevin is carrying twice the blood sugar levels that he should. He's endangering
his eyesight and his health overall by doing that. Although I suspect that he
cares not one whit either way.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Melomakarona Andonias
 Categories: Cookies, Desserts, Greek, Vegan
      Yield: 48 servings
 
      7 c  All-purpose unbleached flour
           Extra flour for kneading
  1 1/2 ts Baking soda
    1/4 ts Salt
  1 3/4 c  Mild olive oil
  1 1/4 c  Sugar
    1/2 c  Cognac
           -=OR=- mavrothaphne wine
           -=OR=- ruby port
      3    Oranges; zested and juiced
      4 ts Fresh ground cinnamon
  1 1/2 ts Fresh ground clove
    3/4 ts Fresh grated nutmeg

MMMMM---------------------------SYRUP--------------------------------
      1 lb Honey; (1 lb = about 2 cups)
      1 c  Sugar
      1    1-inch piece of cinnamon
      1    Clove
      1    Lemon; zested and juiced
      1 c  Water

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  Shelled almonds
      1 tb Sugar
      1 ts Fresh ground cinnamon
 
  Author's note: These cakes are traditionally served at Christmas.
  This recipe comes from my neighbor, Andonia.  I have a distinct
  memory of her beating the oil and sugar into the flour until it
  dissolved using her middle finger and forefinger as a beater - though
  a spoon will do.
  
  Start by making the syrup.  Put the honey, sugar, cinnamon, clove, and
  lemon zest in a saucepan and add the water.  Bring to a boil and
  simmer for 5-10 minutes.  Add the lemon juice, then chill.
  
  To blanch the almonds, plunge them into boiling water for 1-2 minutes,
  until you see signs of their skins loosening.  Then drain and slip or
  pop them from their skins onto a baking sheet.  Toast them in an oven
  preheated to 350 F for about 10 minutes - just until they begin to
  color. Cool, then chop them very, very finely - if you do this in a
  food processor, make sure that the pulses are short, or the nuts
  could turn oily.  Mix the ground almonds with the sugar and cinnamon
  and reserve.
  
  Sift the flour, baking soda and salt together.  Put the olive oil and
  sugar in a large bowl and beat together - with your fingers like
  Andonia - or with a wooden spoon.  Beat in the Cognac, the orange
  zest, spices, and juice from 2 oranges (about 1/2 cup).
  
  Then beat in the flour, a few spoonfuls at a time, until you have a
  malleable dough, adding more flour if it is too soft, and more orange
  juice if it is too stiff.  Turn the dough onto a floured surface and
  knead for 10-15 minutes until very smooth.
  
  Pinch off pieces of dough of about 2 tablespons and form into
  flattened oval or lozenge shapes.  Place them on an oiled or
  non-stick baking sheet. Bake in an oven preheated to 400-425 F for
  about 20 minutes, until brown.
  
  When they are cool enough to handle, dip them in the bowl of syrup for
  about 1 minute.  Remove with a slotted spoon and place on a tray to
  cool. Sprinkle with the chopped almond mixture.
  
  Source: Recipes from a Greek Island, by Susie Jacobs
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

... "As near as I can figure, they're born pregnant." McCoy on tribbles
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