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Anthony Worrall Thompsons high sugar cookbook

J

jumbleannie

Active Member
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I have just recieved a copy of Anthony Worrall Thompsons book the sweet life, ( it was a freebie with Splendor sweetner), where a footnote from Splendor says "it is suitable for diabetics as part of a healthy balanced diet". Has anyone here read this book? It has to be a joke. Typical values as listed under each item - this one is for apple and cinnamon muffins, per serving, 21g carb, 15.5 sugar. What!!! I can buy one from the shop with lower carb and sugar I'm sure. :shock:
Am I right in thinking these are a bit high for a diabetic or have I got the diet thing all wrong?
Annie
 
Hi jumbleannie,
There are a lot of cook books from various chefs that are listed as suitable for diabetics. THEY ARE NOT!!! Hospital food is another example as is diabetic foods and chocolate and sweets.
We know what is suitable and when well meaning relatives buy us some of these things they think they are helping us because these great chefs, food producers are telling them so. :roll: :roll:

Catherine.
 
Thanks. I was starting to think I had got it all wrong :!: Been trying to follow a low carb diet as was diagnosed as diabetic last year, then told I was pre diabetic six months later, so decided to make sure I stayed that way as long as possible. Do find it hard though and thought I was doing really well, using sweetner and avoiding the buiscuit mountain that I soooo loove. but still want a treat somtimes. That's why when I read the book it got me cross. Thought I had found a way to cheat.
Anyone found a decent replacement for icecream? I miss it so, especially in the summer, if one arrives. :lol:
PS What constituetes low carb. I tend to be on 75 - 100 a day, though I do have a rather physical job to work it off.
 
Why don't you have a look through the recipes on the Diabetes Food Forum. There are some dessert recipes there that might help you.

Catherine.
 
He's apparently found a niche in the market, as AWT states:

" Diabetes is a huge problem in this country with around two million sufferers and probably another million who don't know they've got it; a lot of that is down to obesity. I was diagnosed with a pre-diabetic state that made me panic a bit, so I had to be careful. The whole problem with dieting is that it's boring. So all the books I've brought out I've tried to make appealing to everyone. I'm also opening another grill restaurant, possibly in Windsor, and possibly vegetarian. It's a wildly untapped market."
 
I very much suspect that it's deemed 'suitable for diabetics' because they are giving you a carb count per serving... which a diabetic can use to carb count!

So it would depend how a diabetic count there carbs?

As at at any level of carbs a diabetic choices. They have another choice as well, as to what type of carbs they choose to comsume...

Take me for example, my level of carbs intake is considered to be low carb but thats because I'm not a big eater, so I do comsume all the different types of carbs, including potatoes, rice and bread etc...

Others who have simialr intake or slightly higher do so, by avoiding foods that I do not avoid..
 
Laughed a lot. :lol: You guy's have really cheered me up. Hope someone tells AWT where he's going wrong, and think I will give the restraunt a miss if he's serving these puds.
 
I was sent it free by "Sweet" magazine for diabetics.


I haven't tried any of the recipes, nor did I subscribe to "Sweet."

The article by Fergus & my letter are in this thread.
 
I must admit, I picked this up to browse through it, shortly after publication. I too found it full of tasty recipes for non-diabetics but hardly suitable for diabetics, so it very quickly was put back on the shelf.
 
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