- Messages
- 11,582
- Type of diabetes
- I reversed my Type 2
- Treatment type
- Diet only
What was your HbA1c at diagnosis, it's not on your signature?
Yeah i havent fully grasped it all yet i have things on my mind like the upcoming operation its clouding things if you see my point.Get that outta the way and get back on my feet and tackle the diabetes.I know it may sound like an excuse.Ill prob buy my own meter in time and see.
Personally I wouldn't use frozen meat, but that's just me. It will take longer for the slow cooker to get up to temperature and I'd be worried that meat in particular wouldn't cook right through. You can always defrost meat in the fridge overnight. If you are buying meat in bulk, split it up into freezer bags with enough meat for one meal.Yes you can put frozen meat in a slow cooker.
The thing with a slow cooker is you can put tougher cuts of meat in because the long cooking time tenderised it. I've popped a bit of beef brisket in the slow cooker before bed time and left it on overnight and most of next morning and it's been very tender (I think the trendy name is "pulled" as in pulled prok/beef) I wouldn't cook a whole chicken in it though because of the risk of things like salmonella if it's not cooked at the right temperature. You can also cook porridge overnight though not really worth it unless there's a few of you for breakfast, and before I was diagnosed I used to cook steak and kidney in it ready for a s&k pudding and then use it to steam the pudding. They are quite versatile gadgets.Skip that Crawshaws idea just heard they have cheap meat thats of no use its poor quality etc thats why they can offer it so cheap.Stick to an independent butcher
Did you know...
- 1
A diet higher in saturated fat can narrow the arteries and increase the risk of a stroke, heart disease or certain types of cancer.
- 2
If you swapped from semi-skimmed milk to Sainsbury's 1% fat milk, you could help reduce your saturated fat intake by 45% a year.
- 3
Experts recommend women eat no more than 20g of saturated fat in a day and men no more than 30g
John, through testing I have learnt I can cope with 1 slice of bread or toast with a meal (not on its own) but I cannot cope with 2 slices. Your meter will tell you what you can cope with.
Look at the food labels and check how many carbs before you buy anything.
The thing with a slow cooker is you can put tougher cuts of meat in because the long cooking time tenderised it. I've popped a bit of beef brisket in the slow cooker before bed time and left it on overnight and most of next morning and it's been very tender (I think the trendy name is "pulled" as in pulled prok/beef) I wouldn't cook a whole chicken in it though because of the risk of things like salmonella if it's not cooked at the right temperature. You can also cook porridge overnight though not really worth it unless there's a few of you for breakfast, and before I was diagnosed I used to cook steak and kidney in it ready for a s&k pudding and then use it to steam the pudding. They are quite versatile gadgets.
Michael Mosely is doing a programme on BB2 Monday at 9pm about eating meat/fats. Seems that some "experts" are now saying the fats are not as bad as they said they were1) "higher" is a relative term, Also whilst this may apply to RABBITS there isn't any evidence that this has any relevance to humans.
(There is evidence that plant derived polyunsaturated fats, even in cis configuration, are immuno-supressive and carcenogenic.)
2) It would depend on how much milk someone was drinking in the first place. The more "skimmed" milk is the higher it's sugar content is. Which is far more likely to be an issue for diabetics.
3) A lot of "expert" advice on diet turns out to have no actual science to support it. (Even that which dosn't require rewriting biology or chemistry.)
There is the maxim that extraordinary claims require extraordinary evidence.
Claiming that foods which have been eaten since prehistoric times are somehow causing modern diseases is just such a claim. As is the claim that things made in factories which even our recent ancestors wouldn't even recognise as "food" are "healthy".
The whole "fat phobia" started in the 1970's (in the USA and spread from there). The result being diets which are 60-70% glucose. Which, even if they don't play a part in causing diabetes, make no sense at all for diabetics to eat...
I wouldn't start with frozen meat either.
In fact I like my meat to have sat at room temperature for a few hours before cooking in any fashion.
John,
The Traffic Light system is useless for diabetics. There are NO amounts for carbs.
Michael Mosely is doing a programme on BB2 Monday at 9pm about eating meat/fats. Seems that some "experts" are now saying the fats are not as bad as they said they were
I cooked a whole chicken in my slow cooker last week. First hour on HI then remaining 5 hours on LO. Put foil or greaseproof paper between lid and pot. Keeps moisture in the pot more. Fed three people over two and half meals. Lovely chicken and no food poisoning. I also shop at Crawshaws as I am on extremely limited funds. I have no complaints.
Saturates are good for you and polyunsaturates are the baddies if you are obese or diabetic.
Polyunsaturates are the main cause of visceral fat that surround your endochrine system which leads to a fatty liver and prediabetes
I sacked my DN once I discovered this place mate.
Do a week of what she says and test regular.
Then do a week of what the experienced first handers say on here ... you'll see and feel a massive difference.
I think the NHS are trying to kill us all off!
The history of how we started using fats in the food industry and how we changed to 'healthy' oils to cook with is fascinating and disturbing!
Yes of course!If you assume that "healthy" applies to the profit margins of the food industry then things can make a lot more sense.
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