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Post by smokey on Jul 6, 2014 15:12:33 GMT 10
I thought I'd kick this off as an area to discuss how recipes can be changed to suit those of us that have to make dietary lifestyle changes.
Ive had a dig around and there are some great recipes out there.
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Post by chrisg on Jul 6, 2014 15:47:44 GMT 10
There sure are Mick, as I just mentioned in another thread the BBQ is most definitely not a no-no in a healthy diet. There can be some justification for thinking BBQ is less than healthy, fats, high sugar contents and charring rating high in the items regularly consumed to be avoided. But in the end food quite apart from being nutritional is about taste, and being sensible. I also mentioned that my wife quite voluntarily eats mostly the healthy protein foods without being a vegan. Chicken and seafood feature large in what goes on our plates which gives a lot of scope especially when the secret weapons of herbs and spices come into play. I will admit, I once lived on an island out in the Indian Ocean for several months and after a few weeks of only fish and chicken I was craving for some beef but there is nothing wrong with red meats, in moderation. Salt is another item to treat carefully, but it doesn't, in fact should not, need to be totally excluded. Despite having on a quick check about five different types of salt to hand it is a long, long time that goes between needing to replace any  Cheers |
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Post by smokey on Jul 6, 2014 16:28:42 GMT 10
Salt is the biggie for my family , Not that we had too much in the first place. I think we are allowed 2300mg per day so Im willing to have very low salt breakfast and lunch if it means I can make a normal dish for dinner and that is every other day. Most dinners are to be low salt. Kind of buggers up my love for Italian cured pork but I really don't eat a lot of it. The smoked salmon however  . And it's time to do one as well for next years stock. |
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Post by bill44 on Jul 6, 2014 16:55:35 GMT 10
The big cutback from me will be in the regions of Rice, Pasta, Cheese, Bread, Potatoes & Kumara, and Fruit. Yes believe it or not I've been getting too much Fructose (fruit sugar)from eating too much fruit. I didn't think it possible, but it's apparently contributing to the problem.
There is also a fairly large list of no no's that I do eat a bit of but shouldn't have much trouble with giving them up.
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Post by smokey on Jul 6, 2014 17:10:35 GMT 10
Bill, where does honey lie on that list. A few googles for DB recipes have it?
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Post by bill44 on Jul 6, 2014 17:50:04 GMT 10
Honey is pure sugar, technically a no go zone, but as I was advised on Friday it's a case of all things in moderation. Basically a bit now and then, of just about anything, is OK when the blood sugar levels are under control.
Strange as it may seem I'm allowed about 220ml of dry red or white Wine OR 80ml of Jack Daniels mixed with a can of Coke Zero, there's no sugar in the Zero.
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Post by chrisg on Jul 6, 2014 18:11:14 GMT 10
Yeah, sugar is sugar, including fructose.
My wife is the only real honey eater here though, a kilo would last me over a year but she does have it daily in her morning black tea.
I'd sure hate to give up potatoes and pasta, but yes, they can feature too large in some people's diets.
Cheers
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Post by Gus65 on Jul 7, 2014 11:03:02 GMT 10
I think bill44 hit the nail on the head. "All things in moderation."
After my 2nd heart attack the dietician banned me from just about anything that had any taste including prawns and oysters. The cardioligist told me that when I stuck something in my mouth and it tasted good to spit it out as it would probably kill me.
Between these two I was convinced that I was doomed to eating cruskits and salad for the rest of my life but I spoke to a friend of mine who is the local diabetes educator and she gave me told me "all things in moderation". She also suggested balancing a treat with a bit more exercise or a very basic meal that would compliment or contain little fat and sugar. Leaving stuff out was part of the solution. Bacon and eggs was OK but not on a bread roll, etc.
I still eat Bacon but not often and have a couple of rashers not a whole packet and three eggs. I'm going to try Shaynes scotch bacon instead of pork belly next time to cut the fat. I don't eat the crackling, chicken skin, chop fat etc any more but still enjoy cooking the dishes for my family.
A mate of mine's wife has just been diagnosed with Celiacs and he has type 2 diabetes. Thanks to the internet I have found a heap of suitable recipes for the BBQ that won't impact on them when they come over. They still taste good but just mean leaving a couple of ingredients out or substituting.
It is still possible to eat really well and enjoy some spectacular food no matter what particular ailment we have been diagnosed with. It just means a bit more time spent checking the side of packets to see whats in them, actually listening to the health care professionals we visit and adapting.
I'm glad I live in the age of the internet because there's so much info out there to make sure we look after oursleves but still enjoy good food. We have all adapted a recipe at some stage to suit our BBQ weapon of choice now it seems that we all have to adapt some of the ingredients to make them fit in with whats acceptable but still keeping them palatable.
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Post by chrisg on Jul 7, 2014 11:48:57 GMT 10
Well, Food itself in moderation has always been my way. In real terms I mostly only eat one meal a day, the evening one, which is contrary to just about everything the diet folks tell us, just it works for me. If however a strenuous time comes along, my job is not particularly energy consuming any more, my food intake increases. I'm 62, have had slightly high BP for about 20 years, easily controlled with medication, it's hereditary, but my weight, accepting the fact body mass has moved around over the years is the same as it was when I left the forces and my cholesterol likewise. Adopting that sort of eating cycle is not something I would recommend, it is something I sort of drifted into, never was much of a one for breakfast and usually too busy for lunch. However I've never had much of a sweet tooth, or liked fast food at all, or had much use for convenience foods beyond frozen veg and canned stuff as an ingredient and have always enjoyed cooking. So I guess I accidentally have a "moderation in all things" eating cycle by accident There are some things though that I get into disagreements with the dieticians over, I don't and never have had much use for margarine, prefer butter for example and I do love cheese. I also once did a lot of reading about vitamins and minerals and have a cyclic routine of taking regular amounts of Betacarotine, B complex, lots of C and a healthy amount of E. I say cyclic because E in particular is fat soluble so I stop taking it and the B complex for two months every year. The only evidence I have that it makes any difference is that I'm still healthy, which considering the life I've led bemuses my long-term medical friend The last thing in my personal intake regime is that whilst I love beer and whiskey I can go a long time between having any but drink wine most days. So that's a long way of saying moderation is indeed key One last thing that came up with my doc recently when I had to have some blood tests because he was adjusting my BP meds is the current thing they have about Vitamin D. They never used to test for it, now they do and mine was low. I suggested to him that probably most of the population after being battered about the ears for decades with "Slip, Slop, Slap" would test low. After a bit of umming and ahing he agreed and since then I've been reading that the actual level of D that is healthy is not really known and just what the implications of a low level are is very uncertain. Listening to the medicos is good, making your own decisions based on the facts is vital. In that particular case I'd suspect that the Vitamin industry needed something new to sell Cheers |
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Post by noelstevo on Jul 7, 2014 13:15:22 GMT 10
Chrisg,
your last line is on the money, listen to what they say then check.
My Daughter & son in law are both in the medical profession and have both told me,
no don't use that drug its not that good for you, get this instead, less side effects.
Cheers
Noel
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Post by bill44 on Jul 7, 2014 13:46:45 GMT 10
Well having spent hours on the web researching the subject it would seem that all things in moderation is indeed the key phrase, with some things being quite a bit more moderate than others. This news is making me feel a lot happier than I was a couple of days ago.
It would also appear that BBQ and Spit are two highly approved cooking methods as well.
It's apparently a learning curve, taking notice of what certain foods do to the daily blood sugar readings and adjusting the amounts accordingly.
I must thank all here for the attention that has been paid to this subject since I announced my Diabetes, it has been very encouraging and has done wonders for my slight dip into depression.
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Post by chrisg on Jul 7, 2014 15:14:42 GMT 10
Very true Noel, my wife has some cardiac issues that have led to her taking quite a cocktail of meds. Her doctor is pretty good but nonetheless her pharmacist has queried more than once the interaction of some of them and assisted in adjusting her doses, with the complete agreement of her doctor who is the first to say that a second opinion never hurts. Actually she gets a three level check, the specialist who is fixated on her getting to max daily dose of the four key drugs, buffered aspirin (no drama)beta blocker (had to be eased into) ACE inhibitor ( likewise) and Staten,(still getting right.) It doesn't help that if there is a reaction possible to any medication she is likely to experience it He's also very relaxed about her adding any natural remedies, if he were not we'd find another doc. "Alternative" medicine is a bit of a minefield but in a way food is a natural medicine. You'll be fine bill, glad you found that info, was going to start adding links for you I think one of the things we who have survived a big chunk of the 20th century have to bear in mind is that on a forum there are going to be a lot of contributors who are much younger and who may well have the kind of very active lifestyles/occupations that allow them to burn off stuff in their younger years that the elder citizens have to tread carefully around I come of a long line of hard living nutcases, family and friends, but one comment that always sticks in my mind is one made by a friend from my flying days "up until about 40 I could hit the booze all night, somewhere around then it started hitting me back, so I quit." Cheers |
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Post by shayneh2006 on Jul 7, 2014 16:13:38 GMT 10
Im sorry to here the good people here are having some health problems, and wish that through sensible management, it will not restrict to many options when it comes to our hobby and love of food, and BBQ.
They say that its fun and games as far as lifestyle is concerned up until 40, then, watch and moderation in years moving forward.
That said, I will be needing to settle down as I am just past that benchmark, so, if not carefull, have plenty to look forward to "NOT" 
I have been dealing with some pretty dramatic health issues these last few years (luckily, not to do with dietary intake).
Shayne |
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Post by shayneh2006 on Jul 7, 2014 16:14:10 GMT 10
Im sorry to here the good people here are having some health problems, and wish that through sensible management, it will not restrict to many options when it comes to our hobby and love of food, and BBQ.
They say that its fun and games as far as lifestyle is concerned up until 40, then, watch and moderation in years moving forward.
That said, I will be needing to settle down as I am just past that benchmark, so, if not carefull, have plenty to look forward to "NOT"
I have been dealing with some pretty dramatic health issues these last few years (luckily, not to do with dietary intake).
Shayne |
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Post by smokey on Jul 7, 2014 18:18:41 GMT 10
Well, If we can't have a little chat about these things then where do we stand going forward. Having a chat free of condemnation is vitally important for blokes, I know it is for me. I can only take advice ,, or a mind set from those people I respect and often it's the small words from a friend that makes the biggest impact. Understanding our limitations , for me makes me think of how might my new found Cue recipe be adapted or at least be aware of possible questions that may arise and deal with that in a serious but blokey manor. Id like that coulter of mateship to be ingrained. Saying that, For those that can, Don't hold back on the fantastic food, This is not an old farts club  |
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