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Salad Dressing

Patch

Patch

Well-Known Member
Messages
2,981
Location
Bristol
Type of diabetes
Treatment type
Insulin
Here's a weird one for ya.

I made a salad dressing the other day out of honey, balsamic vinegar, little dash of soy, salt and chilli paste.

I had it for a starter with Pigeon breat. It was bloody lovely. Main meal was chilli con carne.

Now, chilli usually pushes by BG up (because I cook it SLOWLY, and the tomatoes release more sugar the longer they are cooked), and I would have expected my BG to shoot up due to the honey n the dressing.

BG before eating: 6.5
BG 2Hrs after: 6.4(!)

Dead happy with this - and will be experimenting a little more. I know that cider vinegar is good, looks like my beloved balsamic is too!
 
I could be wrong Patch but I believe all types of vinegar have a similar effect on our bg levels. When I eat a few chips with a meal now I always smother them in vinegar :D
 
Sid Bonkers said:
I could be wrong Patch but I believe all types of vinegar have a similar effect on our bg levels. When I eat a few chips with a meal now I always smother them in vinegar :D
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Both vinegar and lemon juice are excellent at lowering the gi value of a meal! :)

Nigel
 
noblehead said:
Sid Bonkers said:
I could be wrong Patch but I believe all types of vinegar have a similar effect on our bg levels. When I eat a few chips with a meal now I always smother them in vinegar :D
Click to expand...

Both vinegar and lemon juice are excellent at lowering the gi value of a meal! :)

Nigel
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Very true Nigel. It seems that the message is getting through that just by making some slight additions to a meal it can help in reducing those all important Bg numbers. I eat Lemons as if they were Oranges, and they have always seemed to have a slight effect on Bg levels. Love 'em ! :D
 
Thanks for the responses - I'm interested in what people think about the honey. Do you think the effect of the vinegar completely neutralises the sugar content of the honey?

Anyone else care to chime in?
 
Unless it's really good balsamic it will have a few carbs in it as well (caramel used for colouring rather than age). I should experiment again, but first as others have said the vinegar lowers the overall GI and then you are probably using very little of the dressing so the contribution from the honey is probably negligeable.(personally though I'll steer clear, far too sweet in a dressing for me :lol: )
 
LindaRB said:
That's good news about the vinegar!

How can anyone eat lemons as if they were oranges?!
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It's dead easy.....they just taste different. Done it ever since I was a kid. Maybe I'm a masochist. :D
 
You so funny. Your favourite is VL Carb I hope!

(Acronym removed), Ken - don't you think "The Art of War" is a little heavy for a discussion forum?)
 
Art of War......yes I know, have you tried it. A combination dish - hot and spicy, sweet and sour with two spears of Asparagus placed strategically at either side.......tastes lovely...... :)

They do go in for fancy menu's quite a lot. You need a degree or google to understand half the stuff !

BTW, had to remove your acronym......family site and all that.
 
"Can I read Chinese"........judging by some of the posts on here it does help. :lol:

I did have to use a little Cantonese in my old job as we had quite a large Chinese population so it was helpful to be able to communicate basic questions or instructions to them. Helped immensely with community relations. :)
 
I'm outta here. Gonna see if my local Chinese can knock me up an "Art of War" - minus the sweet bits. :wink:
 
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