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- Type of diabetes
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Before I got type 1, like many my weight was gradually creeping up, I lost the weigh because of diabetes. I'm now a lot more aware of how much I eat (and used to eat) my BG levels are fine but I'm very aware how easy it would be to creep up again.
I think we've got used to eating too much and one of the reasons for the general increase in weight in recent years is portion size.
The GI news reports a project where recipes in subsequent editions of a popular cookbook in the US were analysed
http://ginews.blogspot.com/
and just compare the average calories in the 1936 book (even if you add some on for potatoes and veg )with the calories in a meal at somewhere like a Harvester where one course can be over 1000 calories. see
http://www.harvester.co.uk/nutritional-information.html
I've got a post war Marguerite Patten that my Granny used somewhere I'll have to compare it with my modern cookbooks.
I think we've got used to eating too much and one of the reasons for the general increase in weight in recent years is portion size.
The GI news reports a project where recipes in subsequent editions of a popular cookbook in the US were analysed
more hereExamining 18 ‘classic’ recipes found in seven editions of the ‘classic’ The Joy of Cooking since it was first published in 1936 until the 2006 update, Dr Brian Wansink and Dr Collin Payne found that the average calories per serving jumped 63% in 70 years in 17 of the 18 recipes. In calories that's from about 268 calories (1125 kJ) per serving in 1936 to about 436 calories (1831 kJ) in 2006.
http://ginews.blogspot.com/
and just compare the average calories in the 1936 book (even if you add some on for potatoes and veg )with the calories in a meal at somewhere like a Harvester where one course can be over 1000 calories. see
http://www.harvester.co.uk/nutritional-information.html
I've got a post war Marguerite Patten that my Granny used somewhere I'll have to compare it with my modern cookbooks.