Diabetes and Pastry
The Diabetes365 project is really growing fast. We now have over 100 photos and more are being added every day.One of the photographers is Dae and thanks to her blog I came across what may be the best blog for those of us who still like to eat pastry. (Because unfortunately my love of good food didn't disappear when I got diabetes.)
Yes folks, it's the Diabetic Pastry Chef. With lots of yummy sounding recipes like Maraschino Cherry Pound Cake and Blueberry Pumpkin Bread.
I've taken several baking classes over the years and I really love to make pies, cookies and bread. Generally I let the children eat most of it because there's too many carbs there.
But maybe, thanks to the Diabetic Pastry Chef, I can finally bake some things that are okay for me to eat.
Labels: baking, blog, food, pastry
posted by Bernard @ 3:40 AM
2 Comments:
Thanks for the info on the pastry site.
Bernard,
Do yourself a favor and avoid the Soy Flour that the Diabetic Pastry Chef suggests.
1. It tastes disgusting.
2. It really is bad for you. The book "The Whole Soy Story" cites a ton of research that should make any thinking person put soy into the same category as trans fat.
Industry has spent a fortune convincing people Soy is "health food" when in fact it is quite damaging.
I love pastry and after 7 years of avoiding it when I had no other way of controlling except very low carb eating, I now have some occasionally, though it does make a mess of blood sugar.
Where possible I make myself weigh portions of anything I buy because invariably the portions are enormous. Eight or nine ounce muffins or slices of cake!
If I eat 2 ounces of pastry I can usually get by. Believe it or not that is the portion size listed in nutritional databases.
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