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Vegetarian diabetics?


Well done ave, that is a huge improvement in numbers! While you don't fit my definition of a "proper" vegetarian, as you eat fish, I'm always pleased to hear of people eating less flesh.

If you are comparing your cholesterol to the "norm" you might like to look here http://www.ourbodiesourselves.org/book/menoexcerpt.asp?id=65&chapterID=29

I love oatcakes, but some manufactures slip wheat flour in to them :shock:
 

I've been thinking of getting a slow cooker.

How long does it take to absorb the fluid? And how long does it take to cook, is there a minimum time? And what is the exchange rate for TVP and meaty chunks? I suspect this ignorance may be why the last bag I bought mouldered at the back of the cupboard for ages.

I have probably eaten more eggs in the last 3 months than I have for about the last 15 years. I think I need to reduce this intake so I'm exploring other sources of protien and there are some interesting things such as seitan and tempeh as well as the tofu.
 

Lucky you. I had pasta last night. I made my sons favorite brocolli, pine nut and pasta dish last night. I counted out 30 pieces of pasta penne, which I believe was a 50g portion of pasta :? and my blood sugar was elevated all evening and was still 7.7 this morning.

What are your numbers FattyThinny, and how do you achieve your stability? Are you taking any meds or are you diet only?
 
inwales said:
Type 2 almost vegan in Wales with a high raw diet too, diagnosed for a month now.

Have managed to get bood sugar levels on fasting down to the sevens.
Click to expand...

Well done! I'm very interested in finding out more about how vegan diabetics manage, I have never eaten huge amounts of eggs and cheese, although I'm currently enjoying working my way through the cheese counter of my local Waitrose. What are you eating?
 
Ahh TVP, not used that for ages. Tried the chunks once but didn't really enjoy them but we used to use the 'mince' alot.
I just used to add some water (and more if needed) until it was all soft. Used to do a bolognaise with it or add it to a jar of korma sauce - yum!
 

From memory, it takes about ten minutes to soak TVP in boiled water. It's ready to use when you can poke a fork through the centre without any resistance, but does need to be refrigerated if you're not planning to use it straight away. It doesn't take long to cook, I'd say a minimum of around ten minutes, but as I said, it's better cooked slowly so it can absorb flavours. If you're adding it dry instead of diced meat, slightly less than half by volume should see you right. I'm afraid I've no idea what the ratio is by weight, I'd guess around 3:1

Oh, and slow cookers are a wonderful investment! I wouldn't be without one now. Mine has an automatic setting which brings the food to the boil and then simmers it at a low temperature until you're ready to eat. They don't use much power, either, so that's an added advantage.

Hope this helps.
 
That really is helpful, Thirsty. I think I will be looking out for one over the next few months. I'm sure many of my soup recipies will be really good in a slow cooker too.
 
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