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Welcome to Diabetes Buddies
The Forum where Diabetics Help Diabetics!

General Diabetes Discussion: Diabetes and Christmas Meals

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      CommentAuthorBestBuddy
    • CommentTimeAug 17th 2007 edited
     

    Rats!

    Sorry to be the bearer of bad news.

    I checked the Franks Diabetic Ice cream

    I looked at kCal and the carbs listed per 100gms and it was not much different from the other ice creams on offer, in fact I found some that were lower.

    Out if interest, and in case I have missed something, I have sent an e-mail to the manufacturer asking them how it qualifies as 'diabetic'

    • CommentAuthorC.W
    • CommentTimeAug 17th 2007
     

    Let us knoe what response you get Best Buddy

    •  
      CommentAuthorBestBuddy
    • CommentTimeAug 20th 2007 edited
     

    Got a response:

    "I am so pleased your members enjoyed our diabetic Ice Cream and hope they
    will continue to buy it.

    The Diabetic ice cream is made from alternative sugars and was developed and
    approved by Dietitians within UK Hospitals and is given to Diabetic patients
    within Hospitals throughout the UK.

    You can purchase our Diabetic Ice Cream now from Morrison's, ASDA and
    Holland & Barrett Health stores nationally.

    If you have any problems finding the product within these stores please do
    not hesitate to contact me."

    Credit to them for responding so quickly, but I still have a problem with this.

    ALL sugars are carbohydrates and turn to glucose in your blood stream. I am guessing that they are using sugars that are slower to get into the blood stream than unrefined cane sugar, but this is not a good solution for diabetics - far better to have used Splenda or some equivalent.

    The problem is that a diabetic with a craving for ice cream will see the label 'diabetic' and assume that this means it is OK to eat it just as they would have done pre-diabetes.

    This is specifically not the case, in fact it may be dangerous - the carbs on the label may take a little longer to turn into sugar and get into your blood, but they sure as hell will do, and somewhere down the line you need to cut the same number of carbs out of your meal. The label 'diabetic ice cream' will mislead people into thinking it can be eaten without being offset against the rest of your meal.

    It's all about carb-control, and an ice cream that is still 'carb-heavy' is NOT suitable for diabetics IMO.

    Damned annoying :angry:

    • CommentAuthorDray
    • CommentTimeAug 24th 2007
     

    Sadly, a mate of mine said he suspected something similar. Damn. Your right, having had a look.

    So I guess I'll have to invent my own. The process is simple enough, it's just getting the ingredients right.
    It hit 26 C around here tonight, and when the family dashed out to the ice-cream van, I felt soooo left out.

    Hmm. Gonna have to sleep on this and get my Einstein hat on ;)

    • CommentAuthorC.W
    • CommentTimeSep 27th 2007
     

    It's comming up to Christmas again. I want to ban it cos I can't have all the goodies, only some of them, so if any one wants to join me in sugar free isolation, I'll find a good hotel on a desert (NOT DESSERT) island...:cry:

    • CommentAuthorDray
    • CommentTimeSep 27th 2007 edited
     

    Hmmm. What month are we on? (counts fingers) Well, if your into DIY food, you can do your own pickles - Onions can be started mid October, Piccalilli, a month later. Bake your own Christmas Cake - if you add a little bit of your favourite tipple - I like a 25 year old malt, but surprisingly, Pernod or Sherry tastes quite cool, if you did it now it would mature quite nicely, and ice it nearer Xmas.

    Pickled red cabbage can be done the week before, (use spices you like, and no sugar - replace salt with 1/3 recipe amount of roughly ground black pepper and a pinch of dried ginger) Just forget the 'pile half-a-ton' of salt on it overnight in the recipes. Instead, simmer the pickling vinegar for 20 mins to reduce it, and let it cool before use. That's to adjust for greater water in whatever it is you pickle.

    You could jar up some mince pie filling to mature now - just keep it in a cool dark place. Way I look at it, it isn't what you eat, it's how much. And if you can do it yourself, you can adjust the ingredients to suit you. From my experience, non-dia'b's never notice the difference. My mob don't. Trick is not to buy supermarket pickles.

    Google for a Vegetarian Christmas pud. (Don't like it myself) If you're into Turkey, and your cholesterol is being bad, strip the skin, keep a tiny bit to nibble, chuck the rest and dab well with kitchen towel for your bit. If i may be a bit cheeky (which means I'm going to be) being a diabetic is a bit like contraception. Use the protection, and everything else with care - and then then you can do most stuff in moderation - particularly at Christmas!

    Feel free to contradict me, but a little bit of what you fancy does you good - as long as it's a little bit.

    :bigsmile:

    • CommentAuthorC.W
    • CommentTimeSep 28th 2007
     

    I have long held the opinion that the best cooks are men, that's why all the top chefs are men...

    •  
      CommentAuthorBestBuddy
    • CommentTimeOct 2nd 2007 edited
     

    Ahh... the benefits of insulin - I'll just crank up the dial and go for it.

    Its not what I should do, but once a year won't hurt.
    (not that I only do it once a year, but, heh... ;) )

    • CommentAuthorC.W
    • CommentTimeOct 3rd 2007
     

    Have fun while you're still young and fit enough to do so.

    In youth the absence of pleasure is a pain
    In old age the absence of pain is a pleasure

    •  
      CommentAuthorTweetyPie
    • CommentTimeOct 8th 2007
     

    Gosh - is it that time again - time to start collecting diabetic friendly christmas recipes again.

    Is there such a thing as a low-carb christmas pudding?

    I guess not :(

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