Diabetes Support Group~~~Part 1

Don't know what forum it is. But for me i certainly do like your advise. I have learn a lot from you. Sorry if there are some rudeness out there. I don't agree with a lot of the adkins diet but we all have to find what work for us and what we can live with. this is my own opinion I think nearly everbody overdo carbs and is the the root of most of our problems. So I just limit my carbs. and set an amount Just a low carb and try not to go over 100 carbs a day. somedays more, somedays less. We just do the best we can. I may have to change this someday but for now this is it.

Don't leave us, we need everybody output. We all need each other.

Love you all Marie

I am not posting in any other forums except this one, and the 2 low carbing forums I post in.

I am so tired of getting bashed for how I eat and live my lifestyle, tired of being told my advise is not credible, etc................

I am on the verge of leaving this site for good.

Hi leo, welcome back to the diabectic support group. Missed you. Don't know what happen but that is all in the past. We are here to help one another and support one and another, Lets get this weight and blood sugar in check. We can do it. Calie

Hello Leo, Well as i expected my blood sugar did go up to 197 after that whipped yogurt. But took my regular amt. of insulin at supper and it was down to 119 by bed time. So I really had a sucessul day for my average for the day was 112 and my doctor wants me to keep it under 140. This morning it was 99. so starting off with a good reading. Had my eggs and toasts. If I pay closer attention to what I am eating she will be able to lower my dosage. Are you still offf med? I used to be on oral med and it got where it wasn't working and had to go on insulin. My doctor said that usally happen to everyone as they age. I have been on insulin for a couple years now.

Good morning jdhall--- How are you doing?

Good morning to everybody else.

Calie

A Primal Primer: Animal Fats
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Animal fats have recently been implicated as the cause of heart disease, obesity and, in a roundabout convoluted stretch of logic, global warming. If you let health officials tell it, they’re pure evil. Reviled, shunned, and lambasted by the general public (thanks to less-then-sterling endorsements by health officials), animal fats have really gotten a bad rap.

It wasn’t always this way.

No, for hundreds of thousands of years, animal fats played a huge role in the human diet – whether it was Grok going straight for the fatty organs and tossing the lean muscle meat to the dogs, Prometheus making a meager sacrifice to the gods more appealing by draping it in swathes of fat, or Mom cooking with real butter instead of margarine. But you already knew that. I don’t have to sell you guys on the beauty of animal fat (after all, there was already quite a robust discussion taking place in the forums!), but the widespread societal backlash against animal fat means most of us don’t know everything we should about the stuff. For a lot of us, anything other than lard or butter is a mystery, and that’s a damn shame. There are tons of different varieties with many different uses, and we PBers need to be familiar with them all.

Lard


It has become part of the lexicon, used to describe the obese (“lard-*kitten*,” “tub of lard,” “lard bucket,” etc. – we prefer “pail ‘o grains,” ourselves). For most people, merely mentioning it in a culinary context causes heart palpitations and shudders of revulsion. Fine by me: that just means more lard for us.

Lard is pig fat in both its rendered and unrendered form. The best lard is called leaf lard, and it comes from the fat deposits surrounding the kidneys and inside the loin. Leaf lard is “best” because it has little to no pork flavor, making it ideal for bakers (doesn’t really apply to us) and for general cooking. Next is fatback, which comes from the subcutaneous, thick fat deposits between the skin and the muscles of the pig. The cheapest is the soft membrane known as caul fat, which can be found wrapped around the internal organs. There’s also bacon grease, that delicious bacon-flavored lard that comes in handy when you’ve just fried up a platter of bacon and could really go for some eggs. If you’re not going to use it right away, don’t throw it out. Keep empty jars handy and just pour the hot grease in whenever you’re done. Store all your lard in the fridge, where it’ll avoid rancidity for months and be easily scoopable.

Whichever type of lard you choose, it can be used the same way you’d use butter. Stir fries, grilled steaks, fried eggs, and sautéed veggies are all delicious cooked in lard. Even if you don’t use leaf lard, the flavor is fairly mild, and the “porkiness” is minimal – if that sort of thing bothers you. Of course, the way you render your lard has an effect on the flavor. Dry-rendered lard (rendered without water, as if you were frying up bacon) tastes more porky, while wet-rendered lard (where the lard is rendered in water and skimmed off the top) is very mild.

The leaf lard from Flying Pigs Farm seems to get rave reviews online, and it can be shipped all over the country. Still, the farm’s located on the east coast, so unless you live nearby the shipping costs can get pretty prohibitive. You could just check out the local farmers’ market or the butcher shop. Pig fat is usually fairly cheap, and you can get a good amount of usable lard from a couple pounds of leaf or fatback. Don’t buy the cheap stuff in big tubs! It’s hydrogenated and full of trans-fats.

Lard is relatively stable, with good levels of saturated and monounsaturated fats.

Per 100 g (3.5 oz):

SFA: 39g
MUFA: 45g
PUFA: 11g

Poultry Fat


The holy trinity of poultry fats consists of chicken, duck, and goose. The concept of poultry fat is similar to lard; take the fatty portions of the bird and slowly render them until pure, unadulterated liquid fat is produced. Most foodies sing the praises of goose and duck fat, and for good reason: waterfowls, being relegated to the water, are generally loaded with fat for buoyancy and that makes for excellent eating. There’s more of it and what’s there is generally richer than fat rendered from a chicken. That said, there’s still a place in the kitchen for chicken fat. One popular iteration is schmaltz, which is poultry (usually chicken, but sometimes even pork) fat rendered with onions for flavor.

The public typically celebrates these fats for their potato-enhancing qualities, but I personally love using poultry fat as an incestuous accompaniment to roasted poultry. A bit rubbed on the bird before tossing it into the oven makes for crispy, delicious, fatty skin. Or if I ever do splurge on a sweet potato, I’ll usually fry it up in some poultry fat. Apples and pears are also good roasted in poultry fat; I prefer goose, but anything with wings and feathers will do.

Poultry fat is easy enough to find. I’ll sometimes ask the butcher for any extra skin he might have, and it’s usually incredibly affordable, much more so than lard. If your meat market processes skinless breast and thighs in-house, chances are they’ll have piles of poultry skin lying around too. You can probably even get organic, free-range skin for next-to-nothing. Goose and duck trimmings are far more rare and coveted, so you’ll have to pay extra for those – but believe me, it’s well worth the effort. And be sure to save the fat that naturally renders in the bottom of the pan when roasting a bird.

Store your poultry fat in the fridge for up to two months. It’s less stable than lard, but it probably won’t last long enough for you to find out.

Per 3.5 oz:

Goose fat
SFA: 28g
MUFA: 57g
PUFA: 11g

Duck fat
SFA: 33g
MUFA: 49g
PUFA: 13g

Chicken fat
SFA: 20g
MUFA: 45g
PUFA: 31g

Tallow


Tallow refers to rendered beef (and sometimes lamb) fat. It comes from suet, which is the raw, hard raw fat of cows and sheep, usually surrounding the loins and kidneys. You don’t see tallow a whole lot; it’s high in saturated fat, which makes it easily demonized. In fact, McDonald’s used to fry their fries in real beef tallow until, in the name of “better health,” they were forced to use hydrogenated oils instead. We all know how that turned out.

To make really good tallow, you have to be patient. It’s a slow process, but it’s worth it. Good tallow is solid at room temperature and incredibly stable, so if you’re dead set on deep-frying something, you’ll want to use tallow. Tallow is relatively mild in flavor, so you can use it for just about any recipe that calls for fat. It’s particularly great for browning meat for stews, curries, and chili.

You may have to special order suet, simply because there isn’t much of a demand in most areas. Farmers’ markets are good options, as are butcher shops. Just go a few days in advance and place a special order to ensure it arrives in time. Eatwild is, of course, always a good source if you can’t find it locally.

Per 3.5 oz:

SFA: 50g
MUFA: 42g
PUFA: 4g (grass fed, remember, will have a better Omega-3 profile)

Ghee


Ghee is rendered butter with all milk proteins and solids removed. It is pure fat, and it can be treated like an oil when heated. Nuttier than butter, ghee is completely stable at room temperature, provided you keep it in an airtight container. Like butter, ghee is incredibly high in stable saturated fats, making it ideal for sautéed dishes and higher heats.

I use ghee to grill steaks and as a starter for my curries. Whole Foods sells a great ghee made from organic, free-range cow’s milk. It’s a little pricey, but you can reuse the container to store your other fats. Make sure the ghee you buy comes from pure butter, and butter alone; some brands combine vegetable oil with butter to make their ghee.

Per 3.5 oz:

SFA: 65g
MUFA: 32g
PUFA: 3g

Those are the basics – the ones most of us are going to be able to have on a regular basis. Animal fat has been unjustly demonized and there’s a lot of misinformation out there. Hopefully, this cleared things up and made it a bit more accessible and understandable.

I’m interested in hearing about other types of rendered animal fat, though. If you have access to rendered moose fatback or emu kidney leaf fat, let us know about it in the comments!

My blood sugar at lunch was 89. For lunch I had a babecue on a sugar free bun. 1/2 container of Lemon thich and creamy yoplait yogurt with ! T cool whipped and 1 T chopped walnut. . fixing to go and take my blood sugar now for mis afternoon. Calie

Took my blood sugar it was 112 here at mis afternoon. I ate the other half of my lemon yogurt so I wouldn't have a low blood sugar befor supper. So so far so good.

Calie

Thanks Leo, I am also wanting to lose weight for I have had a back pain for years and have heard so many people who says their pain left ater losing weight. and it makes sense carrying around 50 extra lbs would cause your back to hurt. Just carry a 10 lb bag of sugar would do that. I hven't bought 10 lbs of sugar since the kids all left home. Do buy a 2 lb at Christmas and Thansgiving for the hoidays cooking. And a small bag of flour. May not do that this year. Let those who eat it make it. But my husband loves my chcolate cake and ihis birthday is Christmas day so may make it. Be careful driving home from work. So you have far to drive? Marie

Leo: I just try to give myself whatever the site allows for fat, that is what I am going by. when I was initially diagnosed, they talked about reducing fat a lot. Then a few years back when I went to a dietician, she told me to watch carbs. I just try to stay under 1300 calories and it seems to be working out o'kay. I was just currious about the natural fats. :flowerforyou:

Callie: I am having Grilled chicken with baked potato and corn for dinner tonight, no dessert! You sound like you are doing great and a number below 150 in the morning is wonderful, so do not beat your self up. :grumble: take care.

Plan's name: Eat Fat, Get Thin

Book(s): Eat Fat, Get Thin! - first published in 1999 by Barry Groves.


About the author: Dr Groves and his wife, Monica, became overweight in the first few years after their marriage in 1957. He discovered the low carb diet in 1962, and both he and his wife lost weight with great success. They have maintained the weight loss since then.

He began studying the role of food types in the aetiology of obesity at that time, and in 1982 when he retired from the Royal Air Force, began full time research, later broadening the scope of his research to the relationship between diet and other modern 'diseases of civilisation' such as heart disease and cancer.

He has a PhD in Nutritional Science.


Basic Philosophy: This is a high fat, low carb plan, which allows 60g carbohydrates per day. Calories are unrestricted. Ketosis is considered unnecessary; Dr Groves even feels it is undesirable.


By the numbers: : There are no phases in this plan. One continues eating 60g carbs until goal is reached. At that time extra carbs can be added until no further weight is being lost.

Method: : Reduce your intake of refined carbs.
You can eat as much as you want of any meat, fish, poultry, cheese, cream, butter and eggs.
You can eat as much as you like of green leafy vegetables: cabbage, brussels sprouts, cauliflower, broccoli, lettuce, and so on.
He does say that it is advisable to cut out some foods such as sugar and cereals completely, but does include small amounts in his menus. He cautions that you may need to be wary of such foods.
Fruit and vegetables are permitted, just cut down on the sweeter, starchier ones.
He says it is a good idea to give up bread, but if you feel you cannot, cut down to a maximum of 2 slices per day.

Exercise only if you want to.
Dr Groves states that exercise has its place in a healthy lifestyle, but says that as a means of losing weight it is a dead loss. Only do the exercise you enjoy.

Leave the fat on meat.
And do not remove the skin from chicken, duck or turkey. Use full cream milk in preference to skim, and have cream with your fruit if you wish.

Eat a high protein breakfast.
It is essential to start the day in such a way that your blood sugar levels are high and you will not have to snack between meals.
Chapter 9 cites studies which show that doing this can keep your blood sugar levels steady all day long.

If you are not overweight, do not diet.
The book includes a chapter where normal weight ranges are discussed.

Typical menu:

Breakfast:
1 cup grapefruit juice
Herb omelette
2-3 slices streaky bacon
1 slice buttered toast
22g carbs

Lunch:
Beef steak with its fat
½ cup carrots in butter
1 cup green beans
1 thin slice sponge cake
27g carbs

Dinner:
Poached halibut
Green salad
Cheese with 2 water biscuits and butter.
11g carbs
Total carbohydrates for the day: 60 grams.


Unique Fatures:

The plan does permit small amounts of sugar and refined carbs. Some of the recipes in Eat Fat, Get Thin are even made with sugar. For this reason, this plan may not be suitable for someone who has a strong addiction to carbs.