[Sca-cooks] The size of rissoles - erratum - mea culpa

[Bill Fisher]

Hrm.

My typical breakfast is:

Coffee
1/2 cup of irish oats (before cookin) w/ about a teaspoon of honey.
3 scrambled eggs (no oil) 

I'll do my OJ with my lunch.

I think I read it in Dr Agaston's _South Beach Diet_ that if you should avoid
high sugar items in the AM and have them with lunch.  It shocks the system
and causes the insulin to spike and blood sugar to rise.

My sister had similar problems with her morning OJ making her sugar all
wonky.  She moved it to her lunch and her sugar evened out, or I think it did.
She isn't complaining about it anymore at any rate. :-)

My Mom has weird metabolistic issues where what she at the night before hits her
after she has breakfast in the morning.


Cadoc
On Wed, 13 Oct 2004 12:08:22 -0400, Elaine Koogler
<ekoogler1 at comcast.net> wrote:
> Pat wrote:
> 
> 
> 
> >I wrote Mushrooms as a translation for fyges, it should of course be FIGS
> > - sorry, brain not in gear yet this morning.  Woke with a blood sugar of 42.  Ate  4 oz. of orange juice and a slice of whole wheat toast with 1 TBS. of fat free sour cream in lieu of butter.  Now it is 251.  If you think it is easy balancing a low carb(diabetes), low fat(liver functions not too good because of meds) diet, and a tricky metabolism, you try it.  I'm tired of it.
> >
> >
> >
> >
> >Pat Griffin
> >Lady Anne du Bosc
> >known as Mordonna the Cook
> >www.mordonnasplace.com
> >_______________________________________________
> >Sca-cooks mailing list
> >Sca-cooks at ansteorra.org
> >http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
> >
> >
> >
> Thanks...didn't mean to be critical, just curious.  And I'm really sorry
> about your balancing act.  I do the low-fat, low-carb thing because it's
> the only way I've ever been able to lose weight and pretty much keep it
> off!  I can't have the orange juice (too many carbs), and I use Smart
> Balance on my multi-grain toast.  You might want to try Smart
> Balance...it's a margerine, yes, but it has removed all of those nasty
> triglycerides that are in normal margerines.  And I've found you can do
> a lot of cooking with it.  My resident chef (husband) made Savory
> Toasted Cheese with it and it was marvelous!
> 
> Kiri
> 
> 
> 
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