Kimm Chee

OK three meals I have eaten lately and Kim Chee was a large part of it
Meal was very low in carbs and every time my BG was lower after I ate. I
know this is far from scientic data collection but I have never measured my
BG to be lower after eating before.

Jimmie

Jimmie D <GFENDER@carolina.rr.com> wrote:
: OK three meals I have eaten lately and Kim Chee was a large part of it
: Meal was very low in carbs and every time my BG was lower after I ate. I
: know this is far from scientic data collection but I have never measured my
: BG to be lower after eating before.

: Jimmie

Coould be the acid. Some people find drinking vinegar helps them and I
use low fay plain yogurt in my breakfast with several fruits and cotage
cheese with no big rise in bg's . Same number of carbs with no yogurt and
I get a small spike.

Just a guess here, no scientific evidence.

Wendy

"Jimmie D" <GFENDER@carolina.rr.com> wrote in message
news:463b7b74$0$8990$4c368faf@roadrunner.com...
> OK three meals I have eaten lately and Kim Chee was a large part of it
> Meal was very low in carbs and every time my BG was lower after I ate. I
> know this is far from scientic data collection but I have never measured
my
> BG to be lower after eating before.

I don't know what Kimm Chee is but I often have lower bg's after than before
a meal. If I go too long between meals and snacks I get a small liver dump
(liver dumps glucose into system when it thinks you are starving). In those
circumstance my bg is always lower after the meal. I also get it if I eat
more protein than usual in a meal. The rest of the meal remaining the same
as usual.

Ozgirl wrote:
> "Jimmie D" <GFENDER@carolina.rr.com> wrote in message
> news:463b7b74$0$8990$4c368faf@roadrunner.com...
>
>> OK three meals I have eaten lately and Kim Chee was a large part of it
>> Meal was very low in carbs and every time my BG was lower after I ate. I
>> know this is far from scientic data collection but I have never measured
>>
> my
>
>> BG to be lower after eating before.
>>
>
> I don't know what Kimm Chee is but I often have lower bg's after than before
> a meal. If I go too long between meals and snacks I get a small liver dump
> (liver dumps glucose into system when it thinks you are starving). In those
> circumstance my bg is always lower after the meal. I also get it if I eat
> more protein than usual in a meal. The rest of the meal remaining the same
> as usual.
>
>
Kimchee is pickled cabbage with hot pepper

On Fri, 04 May 2007 20:29:16 -0400, ted rosenberg
<tedrosenberg@iname.com> wrote:

>Ozgirl wrote:
>> "Jimmie D" <GFENDER@carolina.rr.com> wrote in message
>> news:463b7b74$0$8990$4c368faf@roadrunner.com...
>>
>>> OK three meals I have eaten lately and Kim Chee was a large part of it
>>> Meal was very low in carbs and every time my BG was lower after I ate. I
>>> know this is far from scientic data collection but I have never measured
>>>
>> my
>>
>>> BG to be lower after eating before.
>>>
>>
>> I don't know what Kimm Chee is but I often have lower bg's after than before
>> a meal. If I go too long between meals and snacks I get a small liver dump
>> (liver dumps glucose into system when it thinks you are starving). In those
>> circumstance my bg is always lower after the meal. I also get it if I eat
>> more protein than usual in a meal. The rest of the meal remaining the same
>> as usual.
>>
>>
>Kimchee is pickled cabbage with hot pepper

Thanks, I was wondering. Back when I developed the weight
loss diet, before I discovered "Test, test, test", cabbage
in all it's forms - braised, in salads, as coleslaw,
whatever - was a lifesaver to me. It was a way to stave off
hunger as a bulk item on the plate.

Only later did I find that it also had zero effect on my
BG's provided I was careful about the sauces/mayo etc that I
added to it.

It has become a staple food in my home. I also try different
variants - savoy, red, chinese etc for variety.




Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com/
http://loraltravel.blogspot.com/
latest: Athens and The Adriatic

"Alan S" <loralgtweightandcarbs@gmail.com> wrote in message
news:08ln33h4juj53hknq66jk0agid9utua5gd@4ax.com...
> On Fri, 04 May 2007 20:29:16 -0400, ted rosenberg
> <tedrosenberg@iname.com> wrote:
>
>>Ozgirl wrote:
>>> "Jimmie D" <GFENDER@carolina.rr.com> wrote in message
>>> news:463b7b74$0$8990$4c368faf@roadrunner.com...
>>>
>>>> OK three meals I have eaten lately and Kim Chee was a large part of it
>>>> Meal was very low in carbs and every time my BG was lower after I ate.
>>>> I
>>>> know this is far from scientic data collection but I have never
>>>> measured
>>>>
>>> my
>>>
>>>> BG to be lower after eating before.
>>>>
>>>
>>> I don't know what Kimm Chee is but I often have lower bg's after than
>>> before
>>> a meal. If I go too long between meals and snacks I get a small liver
>>> dump
>>> (liver dumps glucose into system when it thinks you are starving). In
>>> those
>>> circumstance my bg is always lower after the meal. I also get it if I
>>> eat
>>> more protein than usual in a meal. The rest of the meal remaining the
>>> same
>>> as usual.
>>>
>>>
>>Kimchee is pickled cabbage with hot pepper
>
> Thanks, I was wondering. Back when I developed the weight
> loss diet, before I discovered "Test, test, test", cabbage
> in all it's forms - braised, in salads, as coleslaw,
> whatever - was a lifesaver to me. It was a way to stave off
> hunger as a bulk item on the plate.
>
> Only later did I find that it also had zero effect on my
> BG's provided I was careful about the sauces/mayo etc that I
> added to it.
>
> It has become a staple food in my home. I also try different
> variants - savoy, red, chinese etc for variety.
>
>
>
>
> Cheers, Alan, T2, Australia.
>

To add a bit here, Kimchi actually goes through a fermenting process
similar to sauerkraut. Kimchi is also quite variable depending on the local
tastes and that of the producer. Usually spicy, sometimes it can be
blow-off-the-top-of-your-head hot. (Though the hottest Korean dish I ever
had was the "pickled" octopus in Cheap Charlie's in Guam.)
--
Peter G.
(bigbird)

On May 4, 7:58 pm, "Ozgirl" <are_we_there_...@maccas.com> wrote:
> "Jimmie D" <GFEN...@carolina.rr.com> wrote in message
>
> news:463b7b74$0$8990$4c368faf@roadrunner.com...
>
> > OK three meals I have eaten lately and Kim Chee was a large part of it
> > Meal was very low in carbs and every time my BG was lower after I ate. I
> > know this is far from scientic data collection but I have never measured
> my
> > BG to be lower after eating before.
>
> I don't know what Kimm Chee is but I often have lower bg's after than before
> a meal. If I go too long between meals and snacks I get a small liver dump
> (liver dumps glucose into system when it thinks you are starving). In those
> circumstance my bg is always lower after the meal. I also get it if I eat
> more protein than usual in a meal. The rest of the meal remaining the same
> as usual.

kim chee is actually kim cheese.

On Fri, 4 May 2007 19:00:37 -0700, "Peter G. \(Bigbird\)"
<unknown at whoknows dot us> wrote:

>
>"Alan S" <loralgtweightandcarbs@gmail.com> wrote in message
>news:08ln33h4juj53hknq66jk0agid9utua5gd@4ax.com.. .
>> On Fri, 04 May 2007 20:29:16 -0400, ted rosenberg
>> <tedrosenberg@iname.com> wrote:
>>
>>>Ozgirl wrote:
>>>> "Jimmie D" <GFENDER@carolina.rr.com> wrote in message
>>>> news:463b7b74$0$8990$4c368faf@roadrunner.com...
>>>>
>>>>> OK three meals I have eaten lately and Kim Chee was a large part of it
>>>>> Meal was very low in carbs and every time my BG was lower after I ate.
>>>>> I
>>>>> know this is far from scientic data collection but I have never
>>>>> measured
>>>>>
>>>> my
>>>>
>>>>> BG to be lower after eating before.
>>>>>
>>>>
>>>> I don't know what Kimm Chee is but I often have lower bg's after than
>>>> before
>>>> a meal. If I go too long between meals and snacks I get a small liver
>>>> dump
>>>> (liver dumps glucose into system when it thinks you are starving). In
>>>> those
>>>> circumstance my bg is always lower after the meal. I also get it if I
>>>> eat
>>>> more protein than usual in a meal. The rest of the meal remaining the
>>>> same
>>>> as usual.
>>>>
>>>>
>>>Kimchee is pickled cabbage with hot pepper
>>
>> Thanks, I was wondering. Back when I developed the weight
>> loss diet, before I discovered "Test, test, test", cabbage
>> in all it's forms - braised, in salads, as coleslaw,
>> whatever - was a lifesaver to me. It was a way to stave off
>> hunger as a bulk item on the plate.
>>
>> Only later did I find that it also had zero effect on my
>> BG's provided I was careful about the sauces/mayo etc that I
>> added to it.
>>
>> It has become a staple food in my home. I also try different
>> variants - savoy, red, chinese etc for variety.
>>
>>
>>
>>
>> Cheers, Alan, T2, Australia.
>>
>
>To add a bit here, Kimchi actually goes through a fermenting process
>similar to sauerkraut. Kimchi is also quite variable depending on the local
>tastes and that of the producer. Usually spicy, sometimes it can be
>blow-off-the-top-of-your-head hot. (Though the hottest Korean dish I ever
>had was the "pickled" octopus in Cheap Charlie's in Guam.)

Hi Peter - nice to see you again.
I'll keep an eye out for Kimchi.


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com/
http://loraltravel.blogspot.com/
latest: Athens and The Adriatic

"Alan S" <loralgtweightandcarbs@gmail.com> wrote in message
news:08ln33h4juj53hknq66jk0agid9utua5gd@4ax.com...
> On Fri, 04 May 2007 20:29:16 -0400, ted rosenberg
> <tedrosenberg@iname.com> wrote:
>
> >Ozgirl wrote:
> >> "Jimmie D" <GFENDER@carolina.rr.com> wrote in message
> >> news:463b7b74$0$8990$4c368faf@roadrunner.com...
> >>
> >>> OK three meals I have eaten lately and Kim Chee was a large part of it
> >>> Meal was very low in carbs and every time my BG was lower after I ate.
I
> >>> know this is far from scientic data collection but I have never
measured
> >>>
> >> my
> >>
> >>> BG to be lower after eating before.
> >>>
> >>
> >> I don't know what Kimm Chee is but I often have lower bg's after than
before
> >> a meal. If I go too long between meals and snacks I get a small liver
dump
> >> (liver dumps glucose into system when it thinks you are starving). In
those
> >> circumstance my bg is always lower after the meal. I also get it if I
eat
> >> more protein than usual in a meal. The rest of the meal remaining the
same
> >> as usual.
> >>
> >>
> >Kimchee is pickled cabbage with hot pepper
>
> Thanks, I was wondering. Back when I developed the weight
> loss diet, before I discovered "Test, test, test", cabbage
> in all it's forms - braised, in salads, as coleslaw,
> whatever - was a lifesaver to me. It was a way to stave off
> hunger as a bulk item on the plate.
>
> Only later did I find that it also had zero effect on my
> BG's provided I was careful about the sauces/mayo etc that I
> added to it.

I sometimes keep bagged dry slaw for snacks, a bowl of that with a bit of
ranch never raises me. It's not fabulously nutritious but it fills a hole
and supplies fibre. Both the vinegar and the hot peppers in the Kim Chee
could have a bg lowering effect. Do you remember my tests with hot chili
sauce over chinese food?

"Peter G. (Bigbird)" <unknown at whoknows dot us> wrote in message
news:ZrKdndvBCcz3eKbbnZ2dnUVZ_sGqnZ2d@comcast.com. ..
>
> "Alan S" <loralgtweightandcarbs@gmail.com> wrote in message
> news:08ln33h4juj53hknq66jk0agid9utua5gd@4ax.com...
> > On Fri, 04 May 2007 20:29:16 -0400, ted rosenberg
> > <tedrosenberg@iname.com> wrote:
> >
> >>Ozgirl wrote:
> >>> "Jimmie D" <GFENDER@carolina.rr.com> wrote in message
> >>> news:463b7b74$0$8990$4c368faf@roadrunner.com...
> >>>
> >>>> OK three meals I have eaten lately and Kim Chee was a large part of
it
> >>>> Meal was very low in carbs and every time my BG was lower after I
ate.
> >>>> I
> >>>> know this is far from scientic data collection but I have never
> >>>> measured
> >>>>
> >>> my
> >>>
> >>>> BG to be lower after eating before.
> >>>>
> >>>
> >>> I don't know what Kimm Chee is but I often have lower bg's after than
> >>> before
> >>> a meal. If I go too long between meals and snacks I get a small liver
> >>> dump
> >>> (liver dumps glucose into system when it thinks you are starving). In
> >>> those
> >>> circumstance my bg is always lower after the meal. I also get it if I
> >>> eat
> >>> more protein than usual in a meal. The rest of the meal remaining the
> >>> same
> >>> as usual.
> >>>
> >>>
> >>Kimchee is pickled cabbage with hot pepper
> >
> > Thanks, I was wondering. Back when I developed the weight
> > loss diet, before I discovered "Test, test, test", cabbage
> > in all it's forms - braised, in salads, as coleslaw,
> > whatever - was a lifesaver to me. It was a way to stave off
> > hunger as a bulk item on the plate.
> >
> > Only later did I find that it also had zero effect on my
> > BG's provided I was careful about the sauces/mayo etc that I
> > added to it.
> >
> > It has become a staple food in my home. I also try different
> > variants - savoy, red, chinese etc for variety.
> >
> >
> >
> >
> > Cheers, Alan, T2, Australia.
> >
>
> To add a bit here, Kimchi actually goes through a fermenting process
> similar to sauerkraut. Kimchi is also quite variable depending on the
local
> tastes and that of the producer. Usually spicy, sometimes it can be
> blow-off-the-top-of-your-head hot. (Though the hottest Korean dish I ever
> had was the "pickled" octopus in Cheap Charlie's in Guam.)

OO octopus, I love baby octopus, marinated in sweet chilli sauce and
chargrilled. Sorta like chicken...

On Sat, 05 May 2007 03:23:20 GMT, Alan S
<loralgtweightandcarbs@gmail.com> wrote:

>I'll keep an eye out for Kimchi.

Easy to make.
http://www.fabulousfoods.com/recipes...s/kimchee.html

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.5% BMI 25

"Ozgirl" <are_we_there_yet@maccas.com> wrote in message
news:133oicesh980d55@news.supernews.com...
>
> "Alan S" <loralgtweightandcarbs@gmail.com> wrote in message
> news:08ln33h4juj53hknq66jk0agid9utua5gd@4ax.com...
>> On Fri, 04 May 2007 20:29:16 -0400, ted rosenberg
>> <tedrosenberg@iname.com> wrote:
>>
>> >Ozgirl wrote:
>> >> "Jimmie D" <GFENDER@carolina.rr.com> wrote in message
>> >> news:463b7b74$0$8990$4c368faf@roadrunner.com...
>> >>
>> >>> OK three meals I have eaten lately and Kim Chee was a large part of
>> >>> it
>> >>> Meal was very low in carbs and every time my BG was lower after I
>> >>> ate.
> I
>> >>> know this is far from scientic data collection but I have never
> measured
>> >>>
>> >> my
>> >>
>> >>> BG to be lower after eating before.
>> >>>
>> >>
>> >> I don't know what Kimm Chee is but I often have lower bg's after than
> before
>> >> a meal. If I go too long between meals and snacks I get a small liver
> dump
>> >> (liver dumps glucose into system when it thinks you are starving). In
> those
>> >> circumstance my bg is always lower after the meal. I also get it if I
> eat
>> >> more protein than usual in a meal. The rest of the meal remaining the
> same
>> >> as usual.
>> >>
>> >>
>> >Kimchee is pickled cabbage with hot pepper
>>
>> Thanks, I was wondering. Back when I developed the weight
>> loss diet, before I discovered "Test, test, test", cabbage
>> in all it's forms - braised, in salads, as coleslaw,
>> whatever - was a lifesaver to me. It was a way to stave off
>> hunger as a bulk item on the plate.
>>
>> Only later did I find that it also had zero effect on my
>> BG's provided I was careful about the sauces/mayo etc that I
>> added to it.
>
> I sometimes keep bagged dry slaw for snacks, a bowl of that with a bit of
> ranch never raises me. It's not fabulously nutritious but it fills a hole
> and supplies fibre. Both the vinegar and the hot peppers in the Kim Chee
> could have a bg lowering effect. Do you remember my tests with hot chili
> sauce over chinese food?
>

Dont think there is any vinegar in it but there is plenty of hot pepper. The
hot pepper is probably what does the trick, I noticed hot salsa brings my bg
down too. Also I have heard that your body expnds more energy digeating
cabbage than what the cabbage supples. I had coleslaw for a snack last
night, I marinated mine in apple cider vinegar salt , pepper and dill and a
litte slpenda.

Jimmie

Jimmie

Thanks Ted, I had no idea what kimm chee is, I woudl like the pickled
cabbage, but the hot peppers and I woudl not be friends.

Is it bought in an asian market?

Loretta

Loretta Eisenberg wrote:
> Thanks Ted, I had no idea what kimm chee is, I woudl like the pickled
> cabbage, but the hot peppers and I woudl not be friends.
>
> Is it bought in an asian market?
>
> Loretta
>
I was just talking to my hubby about this thread. He said that when he
was flying in and out of Korea, the real "stuff" is put into special
pots, and buried for a period of time to ferment properly. I don't think
the health authorities would encourage that over here!

It can be bought in Asian stores; Jim had some at a Chinese buffet, and
he commented to the waitress that he had certainly eaten better Kimchi.
She happened to be Korean, and told him what shop he should go to in
town to buy the more authentic stuff. I even saw a jar of it in a local
grocery store, in the pickles section. I don't remember which chain it was.

Gillian

Gill Murray <gillmurray1@nowhere.net> wrote:

>It can be bought in Asian stores; Jim had some at a Chinese buffet, and
>he commented to the waitress that he had certainly eaten better Kimchi.

We're blessed with an Asian market here (near Albany, NY). It's in what
used to be called a "supermarket" before they supersized, and the owners
are Korean. Basically, Kimchi is Korean sauerkraut with added dynamite.
Some family friends once asked their landlord for permission to bury a
crock in the back yard of the complex, but were denied. They served
store-bought Kimchi and were apologetic that they couldn't provide home
made.


Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic
Zone 5/6 in upstate New York, 1420' elevation. NY WO G

"Alan S" <loralgtweightandcarbs@gmail.com> wrote
> > big snip <<

> Hi Peter - nice to see you again.
> I'll keep an eye out for Kimchi.
>
>
> Cheers, Alan, T2, Australia.
> d&e, metformin 1500mg, ezetrol 10mg
> Everything in Moderation - Except Laughter.
>

Hi there Alan (and everybody),

Life is good at the moment. I'm finally getting my annual financial
compilation finished this weekend. I volunteered to be the regional
treasurer for the historical re-enacting group I'm with and have had to
review and compile for IRS reporting, the data from 61 US branches I
administer. What a challenge. This with no accounting background.... I'm a
retired production electrical engineer. )

This talk of Kimchi got me hungry for some. I guess it's time I made a trip
over to our local 'Koreatown'. I like to use some Asian goodies in my
cooking.... like fish sauce (Nuc Mam), chili oil, pickled ginger, 5-spice,
7-spice, and whatever else catches my eye while I'm there.

Looks like a pleasant day today.... time to get out the mountain bike, tune
it up and start getting my legs back into shape.

How are things on your side of this dirtball we inhabit (infest?)? I was
thinking the other day of the portcalls we made in Oz. Got me to wondering
if they still made Swan Lager or Melbourne Bitter. Some good memories...

I wondered if it were possible to get that pic of Peter Guts purged from the
ASD site..... that's not me but I keep thinking folks will think it is.
I'll have to post some before and after shots somewhere so folks can see
what I really look like. Time to work on my own webpage.

Cheers,
Peter G.
(bigbird)

"Gary Woods" <garyusenet@earthlink.net> wrote in message
news:mb5p33p85dgfeesb95bmvkh1mdks2er0o6@4ax.com...
> Gill Murray <gillmurray1@nowhere.net> wrote:
>
>>It can be bought in Asian stores; Jim had some at a Chinese buffet, and
>>he commented to the waitress that he had certainly eaten better Kimchi.
>
> We're blessed with an Asian market here (near Albany, NY). It's in what
> used to be called a "supermarket" before they supersized, and the owners
> are Korean. Basically, Kimchi is Korean sauerkraut with added dynamite.
> Some family friends once asked their landlord for permission to bury a
> crock in the back yard of the complex, but were denied. They served
> store-bought Kimchi and were apologetic that they couldn't provide home
> made.
>
>
> Gary Woods AKA K2AHC- PGP key on request, or at
> home.earthlink.net/~garygarlic
> Zone 5/6 in upstate New York, 1420' elevation. NY WO G


You dont really need to bury it. It does need to be kept cool while it
ferments otherwise it will rot. That is why it buried in sealed
containers.You could make a couple of gallons in the fridge easy enough but
this would not be pratical for the amount that a Korean family would prepare
so they bury it in the cold ground. It has a lot of enzymes thats good for
the digestion, especially ggod for you if you are on a high protien/fat
diet. A lot of the stuff you see in resturaunts is just fresh cabbage and
hot pepper and a few other things and has not gone through the fermentation
process. Most of the stuff you find in Korea is not to American taste but is
considered the best. The kind you find in jars in the grocery store is
pretty good.

Jimmie

Peter G. (Bigbird) wrote:

> "Alan S" <loralgtweightandcarbs@gmail.com> wrote
>
>>>big snip <<
>
>
>>Hi Peter - nice to see you again.
>>I'll keep an eye out for Kimchi.
>>
>>
>>Cheers, Alan, T2, Australia.
>>d&e, metformin 1500mg, ezetrol 10mg
>>Everything in Moderation - Except Laughter.
>>
>
>
> Hi there Alan (and everybody),
>
> Life is good at the moment. I'm finally getting my annual financial
> compilation finished this weekend. I volunteered to be the regional
> treasurer for the historical re-enacting group I'm with and have had to
> review and compile for IRS reporting, the data from 61 US branches I
> administer. What a challenge. This with no accounting background.... I'm a
> retired production electrical engineer. )
>
> This talk of Kimchi got me hungry for some. I guess it's time I made a trip
> over to our local 'Koreatown'. I like to use some Asian goodies in my
> cooking.... like fish sauce (Nuc Mam), chili oil, pickled ginger, 5-spice,
> 7-spice, and whatever else catches my eye while I'm there.
>
> Looks like a pleasant day today.... time to get out the mountain bike, tune
> it up and start getting my legs back into shape.
>
> How are things on your side of this dirtball we inhabit (infest?)? I was
> thinking the other day of the portcalls we made in Oz. Got me to wondering
> if they still made Swan Lager or Melbourne Bitter. Some good memories...
>
> I wondered if it were possible to get that pic of Peter Guts purged from the
> ASD site..... that's not me but I keep thinking folks will think it is.
> I'll have to post some before and after shots somewhere so folks can see
> what I really look like. Time to work on my own webpage.
>
> Cheers,
> Peter G.
> (bigbird)
>
>
>
>

Send a recent pic to the webmaster with a note and you could be the
Gallery's first before and after :-)

When I think of what this group represents and how it has been
beneficial, you always come to mind, Peter. What you've done since
diagnosis is *amazing*. Your doc must be thrilled.

Vicki

wingmask@yahoo.com wrote:

> On May 4, 7:58 pm, "Ozgirl" <are_we_there_...@maccas.com> wrote:
>
>>"Jimmie D" <GFEN...@carolina.rr.com> wrote in message
>>
>>news:463b7b74$0$8990$4c368faf@roadrunner.com.. .
>>
>>
>>>OK three meals I have eaten lately and Kim Chee was a large part of it
>>>Meal was very low in carbs and every time my BG was lower after I ate. I
>>>know this is far from scientic data collection but I have never measured
>>
>>my
>>
>>>BG to be lower after eating before.
>>
>>I don't know what Kimm Chee is but I often have lower bg's after than before
>>a meal. If I go too long between meals and snacks I get a small liver dump
>>(liver dumps glucose into system when it thinks you are starving). In those
>>circumstance my bg is always lower after the meal. I also get it if I eat
>>more protein than usual in a meal. The rest of the meal remaining the same
>>as usual.
>
>
> kim chee is actually kim cheese.
>

it beats toe jam.

easier on the bgs.

On Sat, 5 May 2007 08:34:46 -0700, "Peter G. \(Bigbird\)"
<unknown at whoknows dot us> wrote:

>
>"Alan S" <loralgtweightandcarbs@gmail.com> wrote
>> > big snip <<
>
>> Hi Peter - nice to see you again.
>> I'll keep an eye out for Kimchi.
>>
>>
>> Cheers, Alan, T2, Australia.
>> d&e, metformin 1500mg, ezetrol 10mg
>> Everything in Moderation - Except Laughter.
>>
>
>Hi there Alan (and everybody),
>
>Life is good at the moment. I'm finally getting my annual financial
>compilation finished this weekend. I volunteered to be the regional
>treasurer for the historical re-enacting group I'm with and have had to
>review and compile for IRS reporting, the data from 61 US branches I
>administer. What a challenge. This with no accounting background.... I'm a
>retired production electrical engineer. )
>
>This talk of Kimchi got me hungry for some. I guess it's time I made a trip
>over to our local 'Koreatown'. I like to use some Asian goodies in my
>cooking.... like fish sauce (Nuc Mam), chili oil, pickled ginger, 5-spice,
>7-spice, and whatever else catches my eye while I'm there.
>
>Looks like a pleasant day today.... time to get out the mountain bike, tune
>it up and start getting my legs back into shape.
>
>How are things on your side of this dirtball we inhabit (infest?)? I was
>thinking the other day of the portcalls we made in Oz. Got me to wondering
>if they still made Swan Lager or Melbourne Bitter. Some good memories...
>
Things are fine over here mate:-) AFAIK they still make both
- but I tend to drink VB (Victoria Bitter) or Guinness on
the odd occasions when I pause between reds.

>I wondered if it were possible to get that pic of Peter Guts purged from the
>ASD site..... that's not me but I keep thinking folks will think it is.
>I'll have to post some before and after shots somewhere so folks can see
>what I really look like. Time to work on my own webpage.
>
As Vicki said - contact the webmaster on the "include me
address"; I'm sure it can be fixed.

Nice to hear from you. The newbies don't know your story -
that's a suggestion to talk about yourself as a "you can do
it too" inspirational bio:-)


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com/
http://loraltravel.blogspot.com/
latest: Venice, Aquileia and Trieste

On Sat, 05 May 2007 14:34:39 GMT, Gary Woods <garyusenet@earthlink.net>
wrote:

>
>We're blessed with an Asian market here (near Albany, NY).

Would you mind sharing the name of the Asian Market? I'm only about 30
minutes from Albany, and would like to try it out. Thanks!

A. Nonymoose <SendJunkMailTo@hotmail.com> wrote:

>Would you mind sharing the name of the Asian Market?

Kim's Oriental Market. They're on the north side of Central Avenue/Rt 5
perhaps a mile west of I-87.


Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic
Zone 5/6 in upstate New York, 1420' elevation. NY WO G

"A. Nonymoose" <SendJunkMailTo@hotmail.com> wrote in message
news:6j3q33phib8uoflpev00fdafupcp1sllut@4ax.com...
> On Sat, 05 May 2007 14:34:39 GMT, Gary Woods <garyusenet@earthlink.net>
> wrote:
>
>>
>>We're blessed with an Asian market here (near Albany, NY).
>
> Would you mind sharing the name of the Asian Market? I'm only about 30
> minutes from Albany, and would like to try it out. Thanks!

Most of the larger grocery stores carry it in pint sized jars. It can be an
acquired taste. My wife learned to like it and she is a little finicky about
strange food. I can eat half a pint jar at a meal and the typical Korean
might eat the whole jar and more. The Asian market closest to me carries it
in wide mouth gallon jars. Probably the most economical way to buy it.

Jimmie

"percy" <vbeausoleil@nowhere.bum> wrote in message
news:f1ibsa$1hh$2@aioe.org...
> wingmask@yahoo.com wrote:
>
>> On May 4, 7:58 pm, "Ozgirl" <are_we_there_...@maccas.com> wrote:
>>
>>>"Jimmie D" <GFEN...@carolina.rr.com> wrote in message
>>>
>>>news:463b7b74$0$8990$4c368faf@roadrunner.com. ..
>>>
>>>
>>>>OK three meals I have eaten lately and Kim Chee was a large part of it
>>>>Meal was very low in carbs and every time my BG was lower after I ate. I
>>>>know this is far from scientic data collection but I have never measured
>>>
>>>my
>>>
>>>>BG to be lower after eating before.
>>>
>>>I don't know what Kimm Chee is but I often have lower bg's after than
>>>before
>>>a meal. If I go too long between meals and snacks I get a small liver
>>>dump
>>>(liver dumps glucose into system when it thinks you are starving). In
>>>those
>>>circumstance my bg is always lower after the meal. I also get it if I eat
>>>more protein than usual in a meal. The rest of the meal remaining the
>>>same
>>>as usual.
>>
>>
>> kim chee is actually kim cheese.
>>
>
> it beats toe jam.
>
> easier on the bgs.

Luckily in my southern Calif area, all grocery stores, asian and
non-asian carry the basic KimmChee. The Korean market does have much more
variety - including KimChee with korean radishes, or with fruit, or in
gallon size jars.
If you'd like to make your own KimmChee or saurkraut or pickles, a
wonderful item is the Harsch Fermenting crock, available many places online
(very easy to use and no burying required). My Korean daughter-in-law makes
the blow-your-head-off variety, and although I love soup with KimmChee and
KimmChee pancakes (my favorite) I had to find milder varieties in self
defense.
I also mix bottled saurkraut with the KimmChee to cut the heat - just be
sure to mix fermented saurkraut with the KimmChee, not the ones made with
vinegar.Over the years I've become acclimated so that I can handle much
hotter KimmChee than I ever thought possible.

"marianne" <m_moelle@sbcglobal.net> wrote in message
news:UOo%h.589$TE7.74@nlpi070.nbdc.sbc.com...
>
> "percy" <vbeausoleil@nowhere.bum> wrote in message
> news:f1ibsa$1hh$2@aioe.org...
>> wingmask@yahoo.com wrote:
>>
>>> On May 4, 7:58 pm, "Ozgirl" <are_we_there_...@maccas.com> wrote:
>>>
>>>>"Jimmie D" <GFEN...@carolina.rr.com> wrote in message
>>>>
>>>>news:463b7b74$0$8990$4c368faf@roadrunner.com.. .
>>>>
>>>>
>>>>>OK three meals I have eaten lately and Kim Chee was a large part of it
>>>>>Meal was very low in carbs and every time my BG was lower after I ate.
>>>>>I
>>>>>know this is far from scientic data collection but I have never
>>>>>measured
>>>>
>>>>my
>>>>
>>>>>BG to be lower after eating before.
>>>>
>>>>I don't know what Kimm Chee is but I often have lower bg's after than
>>>>before
>>>>a meal. If I go too long between meals and snacks I get a small liver
>>>>dump
>>>>(liver dumps glucose into system when it thinks you are starving). In
>>>>those
>>>>circumstance my bg is always lower after the meal. I also get it if I
>>>>eat
>>>>more protein than usual in a meal. The rest of the meal remaining the
>>>>same
>>>>as usual.
>>>
>>>
>>> kim chee is actually kim cheese.
>>>
>>
>> it beats toe jam.
>>
>> easier on the bgs.
>
> Luckily in my southern Calif area, all grocery stores, asian and
> non-asian carry the basic KimmChee. The Korean market does have much more
> variety - including KimChee with korean radishes, or with fruit, or in
> gallon size jars.
> If you'd like to make your own KimmChee or saurkraut or pickles, a
> wonderful item is the Harsch Fermenting crock, available many places
> online (very easy to use and no burying required). My Korean
> daughter-in-law makes the blow-your-head-off variety, and although I love
> soup with KimmChee and KimmChee pancakes (my favorite) I had to find
> milder varieties in self defense.
> I also mix bottled saurkraut with the KimmChee to cut the heat - just
> be sure to mix fermented saurkraut with the KimmChee, not the ones made
> with vinegar.Over the years I've become acclimated so that I can handle
> much hotter KimmChee than I ever thought possible.
>

Have you noticed the connection between eating kimchi and lowered BG, I
think the cause may be the hot pepper. The only Korean I know says it is
good for everything. including BG, BPand ED I think she may be right.

Jimmie

On Sun, 6 May 2007 16:34:45 -0400, "Jimmie D"
<GFENDER@carolina.rr.com> wrote:

>Have you noticed the connection between eating kimchi and lowered BG, I
>think the cause may be the hot pepper. The only Korean I know says it is
>good for everything. including BG, BPand ED I think she may be right.

Might be the pepper; might be the fermentation. The cabbage is good
either way : )

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.5% BMI 25

On Sun, 6 May 2007 16:34:45 -0400, "Jimmie D"
<GFENDER@carolina.rr.com> wrote:

>
>Have you noticed the connection between eating kimchi and lowered BG, I
>think the cause may be the hot pepper. The only Korean I know says it is
>good for everything. including BG, BPand ED I think she may be right.
>
>Jimmie

Interesting point. We have lots of birds-eye incredibly hot
chilis growing in the garden, so I use them a lot. It never
occurred to me that they may have some BG effect.

But it would be hard to isolate it, because I also grow and
use lots of herbs (basil, mint, thyme, rosemary, etc) and
use other spices like cinnamon, black pepper, coriander,
nutmeg, turmeric, cummin etc daily.


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com/
http://loraltravel.blogspot.com/
latest: Venice, Aquileia and Trieste

On Sat, 05 May 2007 23:39:32 GMT, Gary Woods <garyusenet@earthlink.net>
wrote:

>A. Nonymoose <SendJunkMailTo@hotmail.com> wrote:
>
>>Would you mind sharing the name of the Asian Market?
>
>Kim's Oriental Market. They're on the north side of Central Avenue/Rt 5
>perhaps a mile west of I-87.
>

Thank you!

"Alan S" <loralgtweightandcarbs@gmail.com> wrote in message
news:nmls33d6als8socot70r0k85d58utp3g4f@4ax.com...
> On Sun, 6 May 2007 16:34:45 -0400, "Jimmie D"
> <GFENDER@carolina.rr.com> wrote:
>
>>
>>Have you noticed the connection between eating kimchi and lowered BG, I
>>think the cause may be the hot pepper. The only Korean I know says it is
>>good for everything. including BG, BPand ED I think she may be right.
>>
>>Jimmie
>
> Interesting point. We have lots of birds-eye incredibly hot
> chilis growing in the garden, so I use them a lot. It never
> occurred to me that they may have some BG effect.
>
> But it would be hard to isolate it, because I also grow and
> use lots of herbs (basil, mint, thyme, rosemary, etc) and
> use other spices like cinnamon, black pepper, coriander,
> nutmeg, turmeric, cummin etc daily.
>
Interesting that the capsaicin(hot stuff in peppers) can be neutralized with
sugar or even sugar substitutes. First aid for biting into a scotch bonnet
is sprinkling a packet of Equal in your mouth. Apparently it works the other
way around too with capsicin nuetralizing sugar. An easy demo is to add some
Equal to a bowl of hot salsa.

"Jimmie D" <GFENDER@carolina.rr.com> wrote in message
news:463b7b74$0$8990$4c368faf@roadrunner.com...
> OK three meals I have eaten lately and Kim Chee was a large part of it
> Meal was very low in carbs and every time my BG was lower after I ate. I
> know this is far from scientic data collection but I have never measured
> my BG to be lower after eating before.
>
> Jimmie
>

Make that 7 meals now and I have seen nothing that works better than kimchi
to stabelize my BG.
I wish someone else would try it. I want to see if it works for others too.

Jimmie