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Cooking for Diabetics

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Author: Adem

If you or a family member has been diagnosed with either Type 1 or Type 2 diabetes, some changes must be made to the way that food is prepared in the home.

But diabetics don't have to go flavor free. The idea is to keep the food and lose the calories. Reduce the carbs, make the same food — just make it diabetic friendly. Here are some ideas that can help:

1. Nonstick, nonfat cooking spray should be used instead of cooking oil to prevent foods from sticking to pans. 2. Applesauce can replace up to half of the fat in baked goodies like cookies, cakes, brownies, and muffins. 3. Flavored vinegars can be used instead of high-calorie oils, marinades, and dressings. 4. Plain nonfat yogurt replaces sour cream in almost all recipes. 5. ¼ cup of egg substitute products (Egg Beaters) replaces each whole egg in a recipe. 6. Equal parts of nonfat milk and evaporated skim milk can be substituted for cream in recipes. 7. There are dozens of sugar replacement products out there on the market. Some of them can be used exactly like sugar in recipes.

All of the nutrients that are included in a food are listed on the label. The first ingredient is always the one with the highest content in the product.

Size matters. You must learn to weigh and measure your food portions so that you have control of your calorie and carb intake. A food scale and measuring cups and spoons are essential equipment.

You must become a label reader. All that print on the back of cans and packages that you've probably ignored up to this point means something. You can determine the sugar (carb) content of all packaged foods by simply reading the labels. Remember that a product that is labeled "sugar free" is not necessarily carb free. You must learn to read and understand food labels so that you can control your calories and carbs and thus manage your diabetes so that you can live long and live well.









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