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Re: [IPk] Carb lists. Bubbles too

I have found The Fat,Fibre and Carbohydrate Counter by Dell Stanford very 
useful.  I also cook a lot of my own recipes, and have a problem with 
working out carb values of raw vs. cooked food. How do you do it. Do you 
carb count all uncooked values, or cooked values.  I now look for recipes 
that give a carb value per serving.

Would be interested to find what other people do.
----- Original Message ----- 
From: "Michele" <email @ redacted>
To: <email @ redacted>
Sent: Sunday, June 04, 2006 9:30 PM
Subject: [IPk] Carb lists. Bubbles too
> Hi,
> I've been trying to find a book which lists carbohydrate values of raw 
> foods -
> not steamed, or pureed or mashed or cooked or whatever. In fact I've got 
> so
> mad with the little collins book that I feel like hurling it over the 
> railway
> line.....
> I make soups, a lot, and in fact cook most things myself ( as you tend to 
> have
> to do if you're coeliac as well as diabetic) but even standing on a stool 
> in
> Waterstones I still can't find a good book telling me things like the carb
> value of raw swede, parsnips, beetroot, millet, buckwheat and so on. Can
> anyone recommend such a book please?!
> Oh, and  answering the bubbles survey; I use a paradigm 512 and I get 
> bubbles
> - more towards the end of the 3 days I have the reservoir in there for,
> Michele
> .
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