New Diabetes Science - Hope From Chinese Bitter Melon

I have eaten this melon in fine Chinese Dim Sum (brunch) meals. It
is, indeed ... bitter.
It is also, very tasty. This looks promising:

http://www.healthnewsdigest.com/news...Diabetes.shtml

On Mon, 5 May 2008 10:01:33 -0700 (PDT), antmeeter@yahoo.com wrote:

>I have eaten this melon in fine Chinese Dim Sum (brunch) meals. It
>is, indeed ... bitter.
>It is also, very tasty. This looks promising:
>

old news, didn't pan out in the past, won't work in the future.

PT Baenum was right.

--
Måck©® Deltec CoZmore Pumper
Type 1 since 1975
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http://www.diabetic-talk.org
http://www.insulin-pumpers.org
http://diabetes.niddk.nih.gov/dm/pubs/type1and2/
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On Tue, 06 May 2008 23:22:52 -0400, Màck©® <IAM@OneWithTheGoddess.org>
wrote:

>On Mon, 5 May 2008 10:01:33 -0700 (PDT), antmeeter@yahoo.com wrote:
>
>>I have eaten this melon in fine Chinese Dim Sum (brunch) meals. It
>>is, indeed ... bitter.
>>It is also, very tasty. This looks promising:
>>
>
>old news, didn't pan out in the past, won't work in the future.
>
>PT Baenum was right.

G'day G'day,

IMHO, it is one of those things not to get too excited about except
when it is in season and on the menu. When we visit a local Thai
restaurant they make a bitter melon dish especially for us. We are
the only non-Asians to buy it. Yes, bitter melon is bitter. It's
chief attribute for us is that it is refreshing in the long hot Summer
nights. The dishes are often bitter melon with chicken and egg or
simply with pork. Sometimes the bitter melon is finely grated.
Sometimes it is left in larger chunks. We like all the variations
we've been given.

Are we impressed with the idea of bitter melon supplements?

No.

Think about it. Think about the size of a serving on a plate. Then
think about the size of a capsule. It seems pretty obvious that the
amount in a capsule is going to be rather ineffectual.

Best wishes,
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

Quentin Grady <quentin@paradise.net.nz> wrote:
> On Tue, 06 May 2008 23:22:52 -0400, Màck©® <IAM@OneWithTheGoddess.org>
> >On Mon, 5 May 2008 10:01:33 -0700 (PDT), antmeeter@yahoo.com wrote:
> >
> >>I have eaten this melon in fine Chinese Dim Sum (brunch) meals. It
> >>is, indeed ... bitter.
> >>It is also, very tasty. This looks promising:
> >>
> >old news, didn't pan out in the past, won't work in the future.
> >
> >PT Baenum was right.
>
> G'day G'day,
>
> IMHO, it is one of those things not to get too excited about except
> when it is in season and on the menu. When we visit a local Thai
> restaurant they make a bitter melon dish especially for us. We are
> the only non-Asians to buy it. Yes, bitter melon is bitter. It's
> chief attribute for us is that it is refreshing in the long hot Summer
> nights. The dishes are often bitter melon with chicken and egg or
> simply with pork. Sometimes the bitter melon is finely grated.
> Sometimes it is left in larger chunks. We like all the variations
> we've been given.
>
> Are we impressed with the idea of bitter melon supplements?
>
> No.
>
> Think about it. Think about the size of a serving on a plate. Then
> think about the size of a capsule. It seems pretty obvious that the
> amount in a capsule is going to be rather ineffectual.
>
> Best wishes,

Jun uses bitter melon in many of her Thai soups. Besides the bitterness, it
also adds a nice flavor. She's also thin sliced it, dried it and made a tea
of it for me. As you sort of say, "Refreshing on a hot morning, while
sitting on the porch in the mountains of Thailand!"

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

On 08 May 2008 07:04:32 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>
wrote:

>Jun uses bitter melon in many of her Thai soups. Besides the bitterness, it
>also adds a nice flavor. She's also thin sliced it, dried it and made a tea
>of it for me. As you sort of say, "Refreshing on a hot morning, while
>sitting on the porch in the mountains of Thailand!"

G'day G'day Nick,

The week has raced around once more and I have the opportunity to meet
with dear friends and put the world to rights having a shared meal in
a Thai restaurant. IMHO it is as important as the counseling I
receive every so often. The bitter melon season unfortunately has
finished here so it is off the menu. Never the less Thai food, at
least in the form we see here, is T2 diabetic friendly. I skimp on
the rice. So many of their dishes have health benefits they are
something to have once a week.

Best wishes,
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

On Fri, 09 May 2008 07:37:34 +1200, Quentin Grady
<quentin@paradise.net.nz> wrote:

>On 08 May 2008 07:04:32 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>
>wrote:
>
>>Jun uses bitter melon in many of her Thai soups. Besides the bitterness, it
>>also adds a nice flavor. She's also thin sliced it, dried it and made a tea
>>of it for me. As you sort of say, "Refreshing on a hot morning, while
>>sitting on the porch in the mountains of Thailand!"
>
>G'day G'day Nick,
>
>The week has raced around once more and I have the opportunity to meet
>with dear friends and put the world to rights having a shared meal in
>a Thai restaurant. IMHO it is as important as the counseling I
>receive every so often. The bitter melon season unfortunately has
>finished here so it is off the menu. Never the less Thai food, at
>least in the form we see here, is T2 diabetic friendly. I skimp on
>the rice. So many of their dishes have health benefits they are
>something to have once a week.

Tonight's repast: stir fried chicken breast with bacon, red yellow and
green peppers, chillies, garlic, ginger root, lemon grass, lime juice
and sesame oil served over quinoa (one of my low GI substitutes for
rice)

Not bad for a Falang eh? <G>

On Fri, 09 May 2008 07:37:34 +1200, Quentin Grady
<quentin@paradise.net.nz> wrote:

>G'day G'day Nick,
>
>The week has raced around once more and I have the opportunity to meet
>with dear friends and put the world to rights having a shared meal in
>a Thai restaurant. IMHO it is as important as the counseling I
>receive every so often. The bitter melon season unfortunately has
>finished here so it is off the menu. Never the less Thai food, at
>least in the form we see here, is T2 diabetic friendly. I skimp on
>the rice. So many of their dishes have health benefits they are
>something to have once a week.
>
>Best wishes,
>--

Bought some yellow zucchinis at our own Farkmer's Market
last Sunday.

I've never cooked or prepared zucchini before.

Tips, anyone, please?


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Latest:What to Eat Until You Get Your Meter.
and Cambodia
http://loraltravel.blogspot.com/2008/03/cambodia.html

"Alan S" <loralgtweightandcarbs@gmail.com> wrote in message
news:nqn9241p23d95oas2g03iu9g23mef6n857@4ax.com...
> On Fri, 09 May 2008 07:37:34 +1200, Quentin Grady
> <quentin@paradise.net.nz> wrote:
>
>>G'day G'day Nick,
>>
>>The week has raced around once more and I have the opportunity to meet
>>with dear friends and put the world to rights having a shared meal in
>>a Thai restaurant. IMHO it is as important as the counseling I
>>receive every so often. The bitter melon season unfortunately has
>>finished here so it is off the menu. Never the less Thai food, at
>>least in the form we see here, is T2 diabetic friendly. I skimp on
>>the rice. So many of their dishes have health benefits they are
>>something to have once a week.
>>
>>Best wishes,
>>--
>
> Bought some yellow zucchinis at our own Farkmer's Market
> last Sunday.
>
> I've never cooked or prepared zucchini before.
>
> Tips, anyone, please?

Depends on what you want to do with it. You can simply cut it in chunks and
stir fry in a bit of olive oil, by itself or along with whatever other
veggies you like. Personally I think this is really boring and I tend not
to eat it this way.

I had some delicious stewed zucchini in tomato sauce at a diner in NJ. I
have never been able to recreate this dish at home and I have a feeling it
had a lot of sugar in it because my BG was never good after eating it.

More recently, I put it in a sauce for a casserole. I chopped it up really
fine so it just sort of melted into it. Sometimes I put it in pasta sauce.

I used to use it in lasagna, using a layer of slices in lieu of some of the
pasta. I also cut it in small strips and put it in soup.

SIL makes stuffed zucchini. She uses some sort of bread stuffing and covers
it with tomato sauce. You could use a meat filling. Bake as you would
stuffed peppers, but you wouldn't need to blanch the zucchini (if in fact
you blanch your peppers).

It can also be eaten raw. It is commonly used with a Spirooli or just cut
into thin strips with a vegetable peeler to make "pasta" for tomato sauce.
Can be eaten at room temp. or warmed.

In article <nqn9241p23d95oas2g03iu9g23mef6n857@4ax.com>,
Alan S <loralgtweightandcarbs@gmail.com> wrote:

> On Fri, 09 May 2008 07:37:34 +1200, Quentin Grady
> <quentin@paradise.net.nz> wrote:
>
> >G'day G'day Nick,
> >
> >The week has raced around once more and I have the opportunity to meet
> >with dear friends and put the world to rights having a shared meal in
> >a Thai restaurant. IMHO it is as important as the counseling I
> >receive every so often. The bitter melon season unfortunately has
> >finished here so it is off the menu. Never the less Thai food, at
> >least in the form we see here, is T2 diabetic friendly. I skimp on
> >the rice. So many of their dishes have health benefits they are
> >something to have once a week.
> >
> >Best wishes,
> >--
>
> Bought some yellow zucchinis at our own Farkmer's Market
> last Sunday.
>
> I've never cooked or prepared zucchini before.
>

Slice evenly, saute in olive oil with some sliced onion and chopped
garlic. Sprinkle with salt and some herb like oregano.

You want it to get very soft, so the slices lose their integrity. One
way to do this is to salt the slices, put them in a colander and put
something heavy on top for a while before you start cooking them. This
will get them to release some of their water. Then before you saute
them, you can rinse off the salt if you like.

Zucchini can be eaten raw if they're tender, so you have no worry about
undercooking them.

--
"[xxx] has very definite opinions, and does not suffer fools lightly.
This, apparently, upsets the fools."
---BB cuts to the pith of a flame-fest

On Fri, 09 May 2008 19:00:43 +0100, Trinkwasser
<spam@devnull.com.invalid> wrote:

>Tonight's repast: stir fried chicken breast with bacon, red yellow and
>green peppers, chillies, garlic, ginger root, lemon grass, lime juice
>and sesame oil served over quinoa (one of my low GI substitutes for
>rice)
>
>Not bad for a Falang eh? <G>

Sounds great to me with all those peppers, garlic and ginger root.
Lemon grass is a popular ingredient in countries where people have
good longevity. They even have a version they call "long life grass"
Keeps it simple for the locals. Adding lime juice is bound to lower
the effective glycemic index of the meal. Frankly it all makes sense
from a nutritional point of view as well as being simply divine meal
wise. Way to go.

My son and daughter in law amaze me with their venturesome approach to
cooking. Their latest is red quinoa. They pronounce it correctly,
"keenwa" and I have to think what it is they're talking about. The
good news about quinoa is that it is higher in protein and low GI. The
red variety is tastes better apparently. I've bought some. The red
colour is bound to be anthocyanins the same sort of thing as found in
red wine. They use it as a replacement for rice. Bound to be good
for ya. I wonder how many others are experimenting along those
lines and what results they are getting.

Best wishes,
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

Alan S wrote:
> On Fri, 09 May 2008 07:37:34 +1200, Quentin Grady
> <quentin@paradise.net.nz> wrote:
>
>> G'day G'day Nick,
>>
>> The week has raced around once more and I have the opportunity to meet
>> with dear friends and put the world to rights having a shared meal in
>> a Thai restaurant. IMHO it is as important as the counseling I
>> receive every so often. The bitter melon season unfortunately has
>> finished here so it is off the menu. Never the less Thai food, at
>> least in the form we see here, is T2 diabetic friendly. I skimp on
>> the rice. So many of their dishes have health benefits they are
>> something to have once a week.
>>
>> Best wishes,
>> --
>
> Bought some yellow zucchinis at our own Farkmer's Market
> last Sunday.
>
> I've never cooked or prepared zucchini before.
>
> Tips, anyone, please?
>
>
> Cheers, Alan, T2, Australia.
> d&e, metformin 1500mg, ezetrol 10mg
> Everything in Moderation - Except Laughter.
> --
> http://loraldiabetes.blogspot.com
> Latest:What to Eat Until You Get Your Meter.
> and Cambodia
> http://loraltravel.blogspot.com/2008/03/cambodia.html
spicy zucchini with tumeric in it
http://www.freecookingrecipes.net/re...ai-masala.html

walnuts and zucchini
http://italianfood.about.com/od/zucc.../r/blr0452.htm

zucchini tomato frittata
http://ca.lifestyle.yahoo.com/food-e...003d370a0aRCRD

balsamic-roasted summer vegetables
http://www.justvegetablerecipes.com/veg-0146552.html

i'm lazy, i slice the zucchini into coins, lay the 'coins' on the fry
pan with a touch of olive oil.......... turn the coins when they are 2/3
of the way cooked thru.......... sprinkle parmasagn (sp) cheese on the
coins, and toss in a couple of tomatoes that have been diced, cook until
the zucchini is finished and the tomato is warmed thoroughly

alternatively, i will dice the zucchini, with diced onion and tomato, a
splash of balsamic/olive oil dressing, and a sprinkle of parmasagn
(there's that word again) cheese over the works

have fun!

--
kate
type 1 since 1987
www.diabetic-talk.org

On Fri, 09 May 2008 23:50:07 GMT, "Julie Bove"
<juliebove@verizon.net> wrote:

>
>"Alan S" <loralgtweightandcarbs@gmail.com> wrote in message
>news:nqn9241p23d95oas2g03iu9g23mef6n857@4ax.com.. .
>> On Fri, 09 May 2008 07:37:34 +1200, Quentin Grady
>> <quentin@paradise.net.nz> wrote:
>>
>>>G'day G'day Nick,
>>>
>>>The week has raced around once more and I have the opportunity to meet
>>>with dear friends and put the world to rights having a shared meal in
>>>a Thai restaurant. IMHO it is as important as the counseling I
>>>receive every so often. The bitter melon season unfortunately has
>>>finished here so it is off the menu. Never the less Thai food, at
>>>least in the form we see here, is T2 diabetic friendly. I skimp on
>>>the rice. So many of their dishes have health benefits they are
>>>something to have once a week.
>>>
>>>Best wishes,
>>>--
>>
>> Bought some yellow zucchinis at our own Farkmer's Market
>> last Sunday.
>>
>> I've never cooked or prepared zucchini before.
>>
>> Tips, anyone, please?
>
>Depends on what you want to do with it. You can simply cut it in chunks and
>stir fry in a bit of olive oil, by itself or along with whatever other
>veggies you like. Personally I think this is really boring and I tend not
>to eat it this way.
>
>I had some delicious stewed zucchini in tomato sauce at a diner in NJ. I
>have never been able to recreate this dish at home and I have a feeling it
>had a lot of sugar in it because my BG was never good after eating it.
>
>More recently, I put it in a sauce for a casserole. I chopped it up really
>fine so it just sort of melted into it. Sometimes I put it in pasta sauce.
>
>I used to use it in lasagna, using a layer of slices in lieu of some of the
>pasta. I also cut it in small strips and put it in soup.
>
>SIL makes stuffed zucchini. She uses some sort of bread stuffing and covers
>it with tomato sauce. You could use a meat filling. Bake as you would
>stuffed peppers, but you wouldn't need to blanch the zucchini (if in fact
>you blanch your peppers).
>
>It can also be eaten raw. It is commonly used with a Spirooli or just cut
>into thin strips with a vegetable peeler to make "pasta" for tomato sauce.
>Can be eaten at room temp. or warmed.
>
Thanks Julie. Lots of ideas to choose from. Not sure what I
want to do with it, I may try the simple EVOO option this
evening to get stated.

Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Latest:What to Eat Until You Get Your Meter.
and Cambodia
http://loraltravel.blogspot.com/2008/03/cambodia.html

On Fri, 09 May 2008 20:07:35 -0400, Alice Faber
<afaber@panix.com> wrote:

>In article <nqn9241p23d95oas2g03iu9g23mef6n857@4ax.com>,
> Alan S <loralgtweightandcarbs@gmail.com> wrote:
>
>> On Fri, 09 May 2008 07:37:34 +1200, Quentin Grady
>> <quentin@paradise.net.nz> wrote:
>>
>> >G'day G'day Nick,
>> >
>> >The week has raced around once more and I have the opportunity to meet
>> >with dear friends and put the world to rights having a shared meal in
>> >a Thai restaurant. IMHO it is as important as the counseling I
>> >receive every so often. The bitter melon season unfortunately has
>> >finished here so it is off the menu. Never the less Thai food, at
>> >least in the form we see here, is T2 diabetic friendly. I skimp on
>> >the rice. So many of their dishes have health benefits they are
>> >something to have once a week.
>> >
>> >Best wishes,
>> >--
>>
>> Bought some yellow zucchinis at our own Farkmer's Market
>> last Sunday.
>>
>> I've never cooked or prepared zucchini before.
>>
>
>Slice evenly, saute in olive oil with some sliced onion and chopped
>garlic. Sprinkle with salt and some herb like oregano.
>
>You want it to get very soft, so the slices lose their integrity. One
>way to do this is to salt the slices, put them in a colander and put
>something heavy on top for a while before you start cooking them. This
>will get them to release some of their water. Then before you saute
>them, you can rinse off the salt if you like.
>
>Zucchini can be eaten raw if they're tender, so you have no worry about
>undercooking them.

Thanks Alice.


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Latest:What to Eat Until You Get Your Meter.
and Cambodia
http://loraltravel.blogspot.com/2008/03/cambodia.html

On Fri, 09 May 2008 21:37:30 -0600, Tiger_Lily
<me@privacy.net> wrote:

>Alan S wrote:
>> On Fri, 09 May 2008 07:37:34 +1200, Quentin Grady
>> <quentin@paradise.net.nz> wrote:
>>
>>> G'day G'day Nick,
>>>
>>> The week has raced around once more and I have the opportunity to meet
>>> with dear friends and put the world to rights having a shared meal in
>>> a Thai restaurant. IMHO it is as important as the counseling I
>>> receive every so often. The bitter melon season unfortunately has
>>> finished here so it is off the menu. Never the less Thai food, at
>>> least in the form we see here, is T2 diabetic friendly. I skimp on
>>> the rice. So many of their dishes have health benefits they are
>>> something to have once a week.
>>>
>>> Best wishes,
>>> --
>>
>> Bought some yellow zucchinis at our own Farkmer's Market
>> last Sunday.
>>
>> I've never cooked or prepared zucchini before.
>>
>> Tips, anyone, please?
>>
>>
>> Cheers, Alan, T2, Australia.
>> d&e, metformin 1500mg, ezetrol 10mg
>> Everything in Moderation - Except Laughter.
>> --
>> http://loraldiabetes.blogspot.com
>> Latest:What to Eat Until You Get Your Meter.
>> and Cambodia
>> http://loraltravel.blogspot.com/2008/03/cambodia.html
>spicy zucchini with tumeric in it
>http://www.freecookingrecipes.net/re...ai-masala.html
>
>walnuts and zucchini
>http://italianfood.about.com/od/zucc.../r/blr0452.htm
>
>zucchini tomato frittata
>http://ca.lifestyle.yahoo.com/food-e...003d370a0aRCRD
>
>balsamic-roasted summer vegetables
>http://www.justvegetablerecipes.com/veg-0146552.html
>
>i'm lazy, i slice the zucchini into coins, lay the 'coins' on the fry
>pan with a touch of olive oil.......... turn the coins when they are 2/3
>of the way cooked thru.......... sprinkle parmasagn (sp) cheese on the
>coins, and toss in a couple of tomatoes that have been diced, cook until
>the zucchini is finished and the tomato is warmed thoroughly
>
>alternatively, i will dice the zucchini, with diced onion and tomato, a
>splash of balsamic/olive oil dressing, and a sprinkle of parmasagn
>(there's that word again) cheese over the works
>
>have fun!

Thanks kate. I've got enough to try all the diffrerent
ideas. Hope I actually like the things:-)


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Latest:What to Eat Until You Get Your Meter.
and Cambodia
http://loraltravel.blogspot.com/2008/03/cambodia.html

On Sat, 10 May 2008 12:20:11 +1200, Quentin Grady posted:

>On Fri, 09 May 2008 19:00:43 +0100, Trinkwasser
><spam@devnull.com.invalid> wrote:
>
>>Tonight's repast: stir fried chicken breast with bacon, red yellow and
>>green peppers, chillies, garlic, ginger root, lemon grass, lime juice
>>and sesame oil served over quinoa (one of my low GI substitutes for
>>rice)
>>
>>Not bad for a Falang eh? <G>
>
>Sounds great to me with all those peppers, garlic and ginger root.
>Lemon grass is a popular ingredient in countries where people have
>good longevity. They even have a version they call "long life grass"
>Keeps it simple for the locals. Adding lime juice is bound to lower
>the effective glycemic index of the meal. Frankly it all makes sense
>from a nutritional point of view as well as being simply divine meal
>wise. Way to go.
>
>My son and daughter in law amaze me with their venturesome approach to
>cooking. Their latest is red quinoa. They pronounce it correctly,
>"keenwa" and I have to think what it is they're talking about. The
>good news about quinoa is that it is higher in protein and low GI. The
>red variety is tastes better apparently. I've bought some. The red
>colour is bound to be anthocyanins the same sort of thing as found in
>red wine. They use it as a replacement for rice. Bound to be good
>for ya. I wonder how many others are experimenting along those
>lines and what results they are getting.

I've never seen quinoa, so I'll make it a point to look for some this
weekend. Sounds interesting.
--
roses are #FF0000
violets are #0000FF
all my base
are belong to you

On Sat, 10 May 2008 09:35:13 +1000, Alan S posted:

>On Fri, 09 May 2008 07:37:34 +1200, Quentin Grady
><quentin@paradise.net.nz> wrote:
>
>>G'day G'day Nick,
>>
>>The week has raced around once more and I have the opportunity to meet
>>with dear friends and put the world to rights having a shared meal in
>>a Thai restaurant. IMHO it is as important as the counseling I
>>receive every so often. The bitter melon season unfortunately has
>>finished here so it is off the menu. Never the less Thai food, at
>>least in the form we see here, is T2 diabetic friendly. I skimp on
>>the rice. So many of their dishes have health benefits they are
>>something to have once a week.
>>
>>Best wishes,
>>--
>
>Bought some yellow zucchinis at our own Farkmer's Market
>last Sunday.
>
>I've never cooked or prepared zucchini before.

I like it raw, or very nearly raw, but roasting or broiling is good,
as is stir-frying with other veggies.


--
roses are #FF0000
violets are #0000FF
all my base
are belong to you

On Fri, 09 May 2008 19:00:43 +0100, Trinkwasser posted:

>On Fri, 09 May 2008 07:37:34 +1200, Quentin Grady
><quentin@paradise.net.nz> wrote:
>
>>On 08 May 2008 07:04:32 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>
>>wrote:
>>
>>>Jun uses bitter melon in many of her Thai soups. Besides the bitterness, it
>>>also adds a nice flavor. She's also thin sliced it, dried it and made a tea
>>>of it for me. As you sort of say, "Refreshing on a hot morning, while
>>>sitting on the porch in the mountains of Thailand!"
>>
>>G'day G'day Nick,
>>
>>The week has raced around once more and I have the opportunity to meet
>>with dear friends and put the world to rights having a shared meal in
>>a Thai restaurant. IMHO it is as important as the counseling I
>>receive every so often. The bitter melon season unfortunately has
>>finished here so it is off the menu. Never the less Thai food, at
>>least in the form we see here, is T2 diabetic friendly. I skimp on
>>the rice. So many of their dishes have health benefits they are
>>something to have once a week.
>
>Tonight's repast: stir fried chicken breast with bacon, red yellow and
>green peppers, chillies, garlic, ginger root, lemon grass, lime juice
>and sesame oil served over quinoa (one of my low GI substitutes for
>rice)
>
>Not bad for a Falang eh? <G>

I made chicken with black bean sauce tonight. Veggies were onion,
fennel (anise), red bell peppers, broccoli and garlic. The sauce was a
nice commercial offering that comes in a foil packet, and is like a
thick liquid with black bean chunks in it. Served the whole thing on
rice (1/2 cup for me, more for my wife).

Yum!

--
roses are #FF0000
violets are #0000FF
all my base
are belong to you

Alan S <loralgtweightandcarbs@gmail.com> wrote:
> <juliebove@verizon.net> wrote:
> >"Alan S" <loralgtweightandcarbs@gmail.com> wrote in message
> >> On Fri, 09 May 2008 07:37:34 +1200, Quentin Grady
[ . . . ]
> >SIL makes stuffed zucchini. She uses some sort of bread stuffing and
> >covers it with tomato sauce. You could use a meat filling. Bake as you
> >would stuffed peppers, but you wouldn't need to blanch the zucchini (if
> >in fact you blanch your peppers).
> >
> >It can also be eaten raw. It is commonly used with a Spirooli or just
> >cut into thin strips with a vegetable peeler to make "pasta" for tomato
> >sauce. Can be eaten at room temp. or warmed.
> >
> Thanks Julie. Lots of ideas to choose from. Not sure what I
> want to do with it, I may try the simple EVOO option this
> evening to get started.

Everything in Moderation - Except Garlic!

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

On Fri, 09 May 2008 21:37:30 -0600, Tiger_Lily <me@privacy.net> wrote:

>i'm lazy, i slice the zucchini into coins, lay the 'coins' on the fry
>pan with a touch of olive oil.......... turn the coins when they are 2/3
>of the way cooked thru.......... sprinkle parmasagn (sp) cheese on the
>coins, and toss in a couple of tomatoes that have been diced, cook until
>the zucchini is finished and the tomato is warmed thoroughly

Mmm, I had that for lunch yesterday : )

I often use courgettes as sauce-sopper, in which case I'll slice it
fine with a veggie peeler and just barely saute it with a drop of
butter.

Ratatouille is good too, I almost always have aubergine and tomato
around at the same time. That's another favourite lunch - I keep
serving size chunks in the freezer, and nuke them with cheese on top
for a quick, tasty meal.

The nicest way I ever had courgette was breaded with a spicy flour and
flash-fried. Pre-dx, of course - but I'm having a fair bit of success
with carbalose, I'm wondering if that would work.

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

Oleg Lego <rat@atatatat.com> wrote:
> On Sat, 10 May 2008 09:35:13 +1000, Alan S posted:
> >On Fri, 09 May 2008 07:37:34 +1200, Quentin Grady
> > [ . . . ]
> >I've never cooked or prepared zucchini before.
>
> I like it raw, or very nearly raw, but roasting or broiling is good,
> as is stir-frying with other veggies.

Stuff it!
http://italianfood.about.com/od/stuf...d_Zucchini_Rec
ipes.htm

Whoops! http://tinyurl.com/62jbt5 ;-)

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Nicky <ukc802466929@btconnect.com> wrote:
> On Fri, 09 May 2008 21:37:30 -0600, Tiger_Lily <me@privacy.net> wrote:
> [ . . . ]
> The nicest way I ever had courgette was breaded with a spicy flour and
> flash-fried. Pre-dx, of course - but I'm having a fair bit of success
> with carbalose, I'm wondering if that would work.

Nicky, Where did you get your Carbalose? Netrition?

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

"Alan S" <loralgtweightandcarbs@gmail.com> wrote in message
news:008a24l28kvp8skb8adgm0p6l2roe6k2j1@4ax.com...
> On Fri, 09 May 2008 21:37:30 -0600, Tiger_Lily
> <me@privacy.net> wrote:
>
>>Alan S wrote:
>>> On Fri, 09 May 2008 07:37:34 +1200, Quentin Grady
>>> <quentin@paradise.net.nz> wrote:
>>>
>>>> G'day G'day Nick,
>>>>
>>>> The week has raced around once more and I have the opportunity to meet
>>>> with dear friends and put the world to rights having a shared meal in
>>>> a Thai restaurant. IMHO it is as important as the counseling I
>>>> receive every so often. The bitter melon season unfortunately has
>>>> finished here so it is off the menu. Never the less Thai food, at
>>>> least in the form we see here, is T2 diabetic friendly. I skimp on
>>>> the rice. So many of their dishes have health benefits they are
>>>> something to have once a week.
>>>>
>>>> Best wishes,
>>>> --
>>>
>>> Bought some yellow zucchinis at our own Farkmer's Market
>>> last Sunday.
>>>
>>> I've never cooked or prepared zucchini before.
>>>
>>> Tips, anyone, please?
>>>
>>>
>>> Cheers, Alan, T2, Australia.
>>> d&e, metformin 1500mg, ezetrol 10mg
>>> Everything in Moderation - Except Laughter.
>>> --
>>> http://loraldiabetes.blogspot.com
>>> Latest:What to Eat Until You Get Your Meter.
>>> and Cambodia
>>> http://loraltravel.blogspot.com/2008/03/cambodia.html
>>spicy zucchini with tumeric in it
>>http://www.freecookingrecipes.net/re...ai-masala.html
>>
>>walnuts and zucchini
>>http://italianfood.about.com/od/zucc.../r/blr0452.htm
>>
>>zucchini tomato frittata
>>http://ca.lifestyle.yahoo.com/food-e...003d370a0aRCRD
>>
>>balsamic-roasted summer vegetables
>>http://www.justvegetablerecipes.com/veg-0146552.html
>>
>>i'm lazy, i slice the zucchini into coins, lay the 'coins' on the fry
>>pan with a touch of olive oil.......... turn the coins when they are 2/3
>>of the way cooked thru.......... sprinkle parmasagn (sp) cheese on the
>>coins, and toss in a couple of tomatoes that have been diced, cook until
>>the zucchini is finished and the tomato is warmed thoroughly
>>
>>alternatively, i will dice the zucchini, with diced onion and tomato, a
>>splash of balsamic/olive oil dressing, and a sprinkle of parmasagn
>>(there's that word again) cheese over the works
>>
>>have fun!
>
> Thanks kate. I've got enough to try all the diffrerent
> ideas. Hope I actually like the things:-)

If you have eaten squash you will know what zucchini tastes like

I like zuccini bread with walnuts..yum!

other then salads and stir fry's thats all i use zuccini for,..lol.

Of course i make the bread with almond flour and flax flour and carbalose
flour...but man its moist and good eaten..wish i could tolerate carrots..id
make carrot cake this week..

KROM

"Alan S" <loralgtweightandcarbs@gmail.com> wrote >
> Tips, anyone, please?
>
>
> Cheers, Alan, T2, Australia.
> d&e, metformin 1500mg, ezetrol 10mg
> Everything in Moderation - Except Laughter.
> --
> http://loraldiabetes.blogspot.com
> Latest:What to Eat Until You Get Your Meter.
> and Cambodia
> http://loraltravel.blogspot.com/2008/03/cambodia.html

On Sat, 10 May 2008 20:08:11 +1000, "Ozgirl"
<are_we_there_yet@maccas.com> wrote:

>> Thanks kate. I've got enough to try all the diffrerent
>> ideas. Hope I actually like the things:-)
>
>If you have eaten squash you will know what zucchini tastes like
>

Eventually I sliced one (they're big' uns) on the angle
about 1/4" thick, giving me about 20 little ovals. I salted
them and put them aside for an hour, then dropped them on
the hotplate when everything else was nearly ready, turned
them when they browned. Served 2 of us.

Surprisingly tasty.

Just as well - I've got six more in the fridge:-)


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Latest:What to Eat Until You Get Your Meter.
and Cambodia
http://loraltravel.blogspot.com/2008/03/cambodia.html

On Sat, 10 May 2008 09:36:47 +0100, Nicky
<ukc802466929@btconnect.com> wrote:

>On Fri, 09 May 2008 21:37:30 -0600, Tiger_Lily <me@privacy.net> wrote:
>
>>i'm lazy, i slice the zucchini into coins, lay the 'coins' on the fry
>>pan with a touch of olive oil.......... turn the coins when they are 2/3
>>of the way cooked thru.......... sprinkle parmasagn (sp) cheese on the
>>coins, and toss in a couple of tomatoes that have been diced, cook until
>>the zucchini is finished and the tomato is warmed thoroughly
>
>Mmm, I had that for lunch yesterday : )
>
>I often use courgettes as sauce-sopper, in which case I'll slice it
>fine with a veggie peeler and just barely saute it with a drop of
>butter.
>
>Ratatouille is good too, I almost always have aubergine and tomato
>around at the same time. That's another favourite lunch - I keep
>serving size chunks in the freezer, and nuke them with cheese on top
>for a quick, tasty meal.
>
>The nicest way I ever had courgette was breaded with a spicy flour and
>flash-fried. Pre-dx, of course - but I'm having a fair bit of success
>with carbalose, I'm wondering if that would work.
>
>Nicky.
>T2 dx 05/04 + underactive thyroid
>D&E, 100ug thyroxine
>Last A1c 5.6% BMI 25

I forgot the parmesan - next time.

Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Latest:What to Eat Until You Get Your Meter.
and Cambodia
http://loraltravel.blogspot.com/2008/03/cambodia.html

On 10 May 2008 09:57:34 GMT, Nick Cramer <n_cramerSPAM@pacbell.net>
wrote:

>Nicky <ukc802466929@btconnect.com> wrote:
>> On Fri, 09 May 2008 21:37:30 -0600, Tiger_Lily <me@privacy.net> wrote:
>> [ . . . ]
>> The nicest way I ever had courgette was breaded with a spicy flour and
>> flash-fried. Pre-dx, of course - but I'm having a fair bit of success
>> with carbalose, I'm wondering if that would work.
>
>Nicky, Where did you get your Carbalose? Netrition?

No, I'm in the UK. Netrition do ship to me, I get liquid Splenda from
them occasionally, but I'm glad to say I can find it nearer :P

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

On Sat, 10 May 2008 06:12:15 -0500, "krom"
<thekromremoveremove@hotmail.com> wrote:

>I like zuccini bread with walnuts..yum!
>
>other then salads and stir fry's thats all i use zuccini for,..lol.
>
>Of course i make the bread with almond flour and flax flour and carbalose
>flour...but man its moist and good eaten..wish i could tolerate carrots..id
>make carrot cake this week..

Recipe?

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

On Sat, 10 May 2008 20:08:11 +1000, Ozgirl posted:

>
>"Alan S" <loralgtweightandcarbs@gmail.com> wrote in message
>news:008a24l28kvp8skb8adgm0p6l2roe6k2j1@4ax.com.. .
>> On Fri, 09 May 2008 21:37:30 -0600, Tiger_Lily
>> <me@privacy.net> wrote:
>>
>>>Alan S wrote:
>>>> On Fri, 09 May 2008 07:37:34 +1200, Quentin Grady
>>>> <quentin@paradise.net.nz> wrote:
>>>>
>>>>> G'day G'day Nick,
>>>>>
>>>>> The week has raced around once more and I have the opportunity to meet
>>>>> with dear friends and put the world to rights having a shared meal in
>>>>> a Thai restaurant. IMHO it is as important as the counseling I
>>>>> receive every so often. The bitter melon season unfortunately has
>>>>> finished here so it is off the menu. Never the less Thai food, at
>>>>> least in the form we see here, is T2 diabetic friendly. I skimp on
>>>>> the rice. So many of their dishes have health benefits they are
>>>>> something to have once a week.
>>>>>
>>>>> Best wishes,
>>>>> --
>>>>
>>>> Bought some yellow zucchinis at our own Farkmer's Market
>>>> last Sunday.
>>>>
>>>> I've never cooked or prepared zucchini before.
>>>>
>>>> Tips, anyone, please?
>>>>
>>>>
>>>> Cheers, Alan, T2, Australia.
>>>> d&e, metformin 1500mg, ezetrol 10mg
>>>> Everything in Moderation - Except Laughter.
>>>> --
>>>> http://loraldiabetes.blogspot.com
>>>> Latest:What to Eat Until You Get Your Meter.
>>>> and Cambodia
>>>> http://loraltravel.blogspot.com/2008/03/cambodia.html
>>>spicy zucchini with tumeric in it
>>>http://www.freecookingrecipes.net/re...ai-masala.html
>>>
>>>walnuts and zucchini
>>>http://italianfood.about.com/od/zucc.../r/blr0452.htm
>>>
>>>zucchini tomato frittata
>>>http://ca.lifestyle.yahoo.com/food-e...003d370a0aRCRD
>>>
>>>balsamic-roasted summer vegetables
>>>http://www.justvegetablerecipes.com/veg-0146552.html
>>>
>>>i'm lazy, i slice the zucchini into coins, lay the 'coins' on the fry
>>>pan with a touch of olive oil.......... turn the coins when they are 2/3
>>>of the way cooked thru.......... sprinkle parmasagn (sp) cheese on the
>>>coins, and toss in a couple of tomatoes that have been diced, cook until
>>>the zucchini is finished and the tomato is warmed thoroughly
>>>
>>>alternatively, i will dice the zucchini, with diced onion and tomato, a
>>>splash of balsamic/olive oil dressing, and a sprinkle of parmasagn
>>>(there's that word again) cheese over the works
>>>
>>>have fun!
>>
>> Thanks kate. I've got enough to try all the diffrerent
>> ideas. Hope I actually like the things:-)
>
>If you have eaten squash you will know what zucchini tastes like

Odd, I don't think they taste anything at all like squash. It's always
made me wonder when I hear folks refer to it as "summer squash". Of
course, when I think of squash, I think of Hubbard-, Acorn- or
Spaghetti Squash. I wouldn't even think of trying to eat any of those
raw.

--
roses are #FF0000
violets are #0000FF
all my base
are belong to you

Oleg Lego <rat@atatatat.com> wrote:

: On Sat, 10 May 2008 12:20:11 +1200, Quentin Grady posted:

: >On Fri, 09 May 2008 19:00:43 +0100, Trinkwasser
: ><spam@devnull.com.invalid> wrote:
: >
: >>Tonight's repast: stir fried chicken breast with bacon, red yellow and
: >>green peppers, chillies, garlic, ginger root, lemon grass, lime juice
: >>and sesame oil served over quinoa (one of my low GI substitutes for
: >>rice)
: >>
: >>Not bad for a Falang eh? <G>
: >
: >Sounds great to me with all those peppers, garlic and ginger root.
: >Lemon grass is a popular ingredient in cou