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Lack of initiative or just another commercial stonewall

J

jollyun

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12
Location
East Sussex
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advice without substance
Having just received notice of my type 2, I decided to see what my new life held in store.
1/ Bought up stock of curry books and AWT cookbooks............what a nice bloke he is
2/ Investigated supermarket shelves for signs of helpful selections (carefully avoiding Diabetic Jams etc.)
3/ enlisting in reasonable program of exercise. (Local baths at Hailsham seem very nice with little smell of chlorine and soothingly warm)

Now come the reality ......I do like a bit of wholemeal toast and jam for breakfast so delighted when I came upon strawberries reduced to 40p a punnet so armed with 1.1/2 kilo, lots of sugar substitute (high boiling point) and some (the only available) pectin I head for the kitchen.
Result nothing doing.....no recipes found except 50/50 sugar/sweetener.

Back to the drawing board.........need to get something sorted before straws turn into mush.

EUREKA!!..........Low-Methoxyl Pectin.the answer to my prayers.

Boots RTW.............Duhhhhhh sorry we don't sell pectin
4 Health shops............we only sell tablets for health????

Finally in desperation am awaiting replies from the manufacturers and overseas source.

HOW MANY DIABETICS ARE THERE IN THE UK?
Doesn't anyone else like JAM
This seems to be a problem for us all ......how to get a product which eliminated the need for sugar or at least little more that available sweetener.
Is this a case of the Sugar Industry keeping us from getting something of benefit for a change.

Answer please in a brown sealed envelope

Regards to all
Dave Winder
 
I'm sure there's a Dr. Oetker low sugar jam making pectin available, only on-line prrobably.
I don't find AWT cookbooks much use. They have some high carb recipes. You'd do better to buy the Collins Little Gem Carb counter and a blood glucose tester. Following AWT's recipes will push your blood glucose UP.
A LITTLE diabetic jam, won't hurt you if you get the nice reduced sugar one without all the polyols. Try "Low Carb Warehouse on-line.
Don't fall in to the trap that sugar is all you need to control. Starch is a polymer of glucose and converts very fast in your body, so you need to watch starches too.
And YES!!!! Reduced Carb foods are hard to find in the UK. It's a matter of reading Nutrition panels and learning.
Hana
 
Hello Hana
Many thanks for your prompt and helpful reply.
I am not sure though are you living in Germany as it seems that any reference to the product seems to indicate it is widely available in Germany and Russia but not too many other countries as far as I can gather. even Oetkers' UK site draws a blank when a search is undertaken. I will, however, phone them tomorrow to see if I can get any joy.

You are quite right of course in drawing my attention to all areas of care required but one has to start somewhere. Of course a little bit of this and a little bit of that wont hurt but that still begs the question..........if sugar is bad for Diabetics why consume it if it is not necessary to do so.

Bye the way, I have already made adjustments to AWTs' recipes but for someone facing the thought of having lost the freedom to raise any menu I like from my recipe books (and I have a lot) to be able to have some inspiration provided in a time of despondency was well worth the expenditure. I should also remind you that his books are on the recommended list of Diabetes UK so that must be worth something...... don't you think?

Finally Here is a section of a reply I got from the advisor to a leading Pectin manufacturer.
"It is possible to use low methoxy pectins to make jams with less, but
not with no, added sugar, as even these pectins need some sugar to give
a satisfactory set. As far as I know, there is no product of this type
on the retail market in the UK, although they do exist in continental
Europe and such pectins are available to commercial manufacturers here".

Funny that Jam makers can get it here but we can't..............

Regards
David

AIM FOR THE STARS AND LAND ON THE MOON
 
Not sure if it's any use to you but there's a no added sugar brand of jam which I think is called St dalfour. Hard to miss it if your supermarket stocks it, it's an a tall thin jar.
I guess you could just have proper jam as an occasional treat :-)
 
badmedisin said:
Not sure if it's any use to you but there's a no added sugar brand of jam which I think is called St dalfour. Hard to miss it if your supermarket stocks it, it's an a tall thin jar.
I guess you could just have proper jam as an occasional treat :-)
Click to expand...

And very nice that jam is too but I would agree that having a little normal jam as an occasional treat is probably the best option. :)

Alternatively as a jam maker I use eating apples as a source of sweetening for making a very reduced sugar variation of most berry type jams and it seems to work fine. 8)

You have to 'acquire' the taste for less sweet things though as I am constantly being reminded by my friends and family who eat 'normal' foods and think that what I eat lacks something. Probably because I don't use their 'normal' amounts of sugar or salt! :roll:
 
Hi All
Thanks for your comments. Think I am finally getting somewhere with all this.
Have been sending mail hither & thither and from my replies I think I will soon have something to offer you all.
1. There is a company in America (Pomona Pectin) produces a product which is customs kosher and which obviates the use of most sugars, can be married with honey or sweeteners to produce jams etc. Downside it is with P&P a little expensive (example 500g about £23).........comes with recipes
2. A German Company has an offshoot over here which markets individual products that can be used together to produce similar results. Pectin, Fructos and Isomalt which which are products used by Jam Makers over here. I have purchased all three products and am awaiting delivery. I will then be getting into serious jam making mode and will be reporting back.
Finally have found another adviser to a UK supplier of pectin who has been extremely helpful and from our conversation has confirmed what I had originally suspected, namely, that unless we have the knowledge to change things we can't expect industry to support our efforts.
If anyone wants any more info let me know
AIM FOR THE STARS AND LAND ON THE MOON
 
Just an update
Hana............reply from Dr Oetker "Thank you for your e-mail but unfortunately we are unable to be of assistance on this occasion as the above is not within the UK product range. Each Dr. Oetker company throughout the world has its own product range and we have no access to it.
Kind regards". Still thanks for the thought.

Meanwhile have now had all ingredients delivered today, so will be buying fruit etc. tomorrow for big production drive.

Here is THE recipe I will be using .......which is good for most fruits

Fruit...........66%
ISOmalt.......22%
Fructos........11%
Pectin.........0.5%
Citric Acid....0.25%
Sorbic Acid...0.04% (yes I know its a bit short of 100% but it leaves room for manoeuvre)

So there you have it...................Here's to a Fruity Year

AIM FOR THE STARS AND LAND ON THE MOON
 
Hello again Jollyun. :)

I will be very interested in the results you get and, most importantly, what it tastes like.
 
I dunno, especially since it's made in Denmark. But I order online and have it sent to my mom, who will mail it to me from the States. She's flying in next week so I think I'll order the 8 oz. Surely someone over here will wand to distribute it?
 
Thanks Jollyun
I travel to Prague[my original home. I'm resident in England now] and buy the Dr. Oetker product and bring it back with me.
I decided some time ago to advise newbies to get their blood glucose into the safe zone and then the ideal zone as fast as possible, so they get to adapt.
Taking it slowly and gradually leaves you exposed to risk for too long.
And although I am a member of Diabetes Uk and take part in many meetings, I don't agree with their dietary advice and think their blood glucose targets are TOO HIGH>
I can see no sense in having a target around twice the level of a non-diabetic[which is about 4.7 MOST of the time}
It has been shown that people not diagnosed diabetic, but running higher than average blood glucose, are prone to "diabetic complications".
Hana
AWT is a nice man, but wrong on his carb targets. [he used to have to ask permission from my husband to move his pigs and was charming, [actually it was Mrs. AWT who did it mostly.]
Hana
 
Hi All
Here is an update for you.
Fruit now cheap enough to buy, although last week-end PYO farm was unable to sell as they had been cleaned out at half term (Strawbs that is) So have started off with a nice healthy Rhubarb and ginger.

1 Kilo cost £1 and 50p for the ginger.
Followed recipe (see above) and produced just over 2x 1lb jars at a cost of £2.25 per jar.

Absolutely gorgeous. Set perfectly and has a nice sharp taste (not sour) with red hot kick from the root ginger. So there you go.............no need to buy the shop rubbish at inflated prices...make your own.
If any one wants more info, let me know
Dave

AIM FOR THE STARS AND LAND ON THE MOON
 
Made Gooseberry jam today. excellent setting and super taste. Lovely on my toasted home made wholemeal seeded loaf
Next on list are black currents, raspberries and blackberries when ready
 
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