Celtic Spirit BBQ

Diabetes and Fine Dining

It has been a while since I talked about Diabetes and Good Food.   No, this is not an Oxymoron.  I hear way too many Diabetic complain about their bland diets. Why is it bland?  It’s bland because you cooked it that way..

Let’s start with a blasting a basic myth out of the picture.  Diabetics have to control their carbohydrate intake, not their spice intake.  Look at the spice bottle. Do you see a nutrition label and if you do do you see any carbs?

Unless that spice is sugar you won’t see many if any carbs.

Now when is a carb good and when is it bad.  That depends on it’s Glycemic Index.  The lower the index the better the carb.  Sweet Tatters have a lower Glycemic Index than White Taters.  Which, at least for me, is a good thing.

Sweeteners; We all know them and know they are necessary evils.  What is good and what is not.  Table Sugar (Sucrose) is not good for a Diabetic.  Splenda (Sucralose) is OK and you can cook with it.  Yep, I have heard all the horror stories.  I once had a lady tell me how ill she gets whenever she eats anything using Splenda.  I smile cause she was chomping down on a BBQ Rib I made with my homemade BBQ Sauce.  Yep. you guess it, the sauce had Splenda in it and she didn’t get sick..

Honey has a medium Glycemic rating. Which is OK in moderation.  There is a great product on the market called Agave Nectar.  Yep, the same plant that brings you Tequila can sweeten your recipes.  It’s Glycemic rating is lower than Honey and teaspoon for teaspoon it has the same sweetness.

OK We have now covered the spices and the sweeteners.  Stay tuned for recipes that will be sure to please most any palate and keep the Dragon at bay..

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