Recipes for the Holidays

[Chef Barrae]

I have begun to create new recipes for Thanksgiving, Christmas and Hannukah and was wondering what kiind of recipes would interest all of you the most. Please let me know what you all like and I can play around in my science-lab of a kitchen! :) Even the low-carbers here must have a desire for something special. Let me know what it is and how many carbs you can spare for it and I'll give it a shot for you. Thanks!!!!

[Dis-N-Dat]

Good Morning Chef:

You know, I was thinking about this the other day. My wish would be for a low(er) carb stuffing and an alternative to cranberry sauce (also too many carbs).

What a sweet and generous offer, you're terrific!

[Chef Barrae]

Good Morning Chef:

You know, I was thinking about this the other day. My wish would be for a low(er) carb stuffing and an alternative to cranberry sauce (also too many carbs).

What a sweet and generous offer, you're terrific!

You got it! I have those on my list and have been mulling ideas in my head already and have a few to work on. I will let you know what I come up with by mid-October at the latest.

Any other takers? Anyone have a favorite food that they miss and would like to see again this year on their holiday table? I'll give just about anything a try.

[jer.lawrence]

I was just Dx a few weeks ago and am dreading thankgsiving -- particularly because I LOVE stuffing. Stuffing and gravy...

That would be fantastic if you could post something like that. :)

Also, maybe a sweet potato pie or something along those lines?

[Abra]

Would you please add the nutritional analysis to anything you post? Lots of us eat minimal carbs, and that information would be very helpful.

[Chef Barrae]

Would you please add the nutritional analysis to anything you post? Lots of us eat minimal carbs, and that information would be very helpful.

My pleasure. That's one of my pet peeves, recipes without info like total yield, portion size and nutritional values. I have found a very good nutrition calculator and use it for everything. It's even better than the one I used when I posted the Can't Miss Mashed Potato recipe in the Cauliflower thread. Lot's more info included in it. So, anything special you'd like to see Abra?

[Abra]

Well no, since I'm a recipe developer myself. But when I do use other people's recipes I hate to have to do all the calculations myself.

[Chef Barrae]

Well no, since I'm a recipe developer myself. But when I do use other people's recipes I hate to have to do all the calculations myself.

I can appreciate that and have had the same issue myself. No problem with including the values.

[Chef Barrae]

Good Morning Chef:

You know, I was thinking about this the other day. My wish would be for a low(er) carb stuffing and an alternative to cranberry sauce (also too many carbs).

What a sweet and generous offer, you're terrific!

I was just Dx a few weeks ago and am dreading thankgsiving -- particularly because I LOVE stuffing. Stuffing and gravy...

That would be fantastic if you could post something like that. :)

Also, maybe a sweet potato pie or something along those lines?

I just wanted to let you know that since I began this thread I have had a plethora of ideas and these are at the top of my list. I have finished writing and researching the recipes and have now begun the testing stage.

Just for an example Dis-N-Dat, the Cranberry Sauce recipe I created has a total of 7.6 g carb per each 1/2 cup serving and the stuffing recipe I am working on has roughly (at that stage) 14.9 g carb per each 1 cup serving. I also did the classic Green Bean Casserole and it comes in at 6.75 g carb per 1/2 cup serving. Wait till you see how I thickened the sauce! No flour or cream of mushroom soup here!

Jer...I have an Orange-Pecan Sweet Potato Casserole coming that I bet you'll love. It has 17.7 g carb per 1/2 cup serving. I have also created a Sweet and Spicy Butternut Squash with 16.8 g carb per 1/2 cup serving. As for the gravy, personally I like the "au jus" or the natural drippings and make a sauce from that. It's rich but not a thick gravy. Are you looking for a thick style gravy or could you get along with one more like I described? Just let me know.

The recipes I am creating may not be right for the low-carbers here, although maybe one or two will fit your meal plan. The recipes I am creating are such that a portion of several different dishes will total the 3 carb exchanges or about 45 g carb per meal, which is the meal plan I follow. But like I said there are individual recipes that you may find attractive. I am truly doing this because Thanksgiving is my favorite holiday of the year. I have always made the most elaborate dinners and dinner parties and just because I am a T2 I don't want to stop. But I do want to stay within my bounds. The challange I enjoy most is taking a recipe and recreating it to be more suitable for a diabetic.

We all approach our disease differently based on what works for us individually and there is no one right or wrong way. It is trial and error and when we find what works for us we need to stick to it. What's the mantra here? YMMV.

[kmac]

Last Christmas I started this thread:

http://www.diabetesforums.com/forum/recipes/34073-turkey-and.html

I got lots of good ideas.

Here is the recipe I used as a basis and used the ideas to modify. Particularly--added some mushrooms and bacon and I cannot remember what other add ons per suggestions from members.

Low Carb Holiday Recipes
courtesy of Steviva, Inc.

Sausage Stuffing
Carbs Per Serving: 6g
Skill Level: Easy

Ingredients: 1 Pound Sausage -- Seasoned
2 Large Onions -- Finely Chopped

3 Stalks Celery -- Finely Chopped (3 To 4) 2 Tbs. Butter
2 Tbs. Olive Oil
1 Head Cabbage – Finely Chopped
15 Ounces Chicken Broth -- Canned
3 Eggs -- Beaten
Seasonings

Instructions:
This has all the taste of real stuffing, without the bread. You won't miss the bread and can "stuff" yourself as much as you like.
Sauté your onion and celery in the butter.
Add sausage, brown, crumbling the sausage finely.
Let the oils and butter brown on the bottom of the pan to get that great combination flavor.
Add seasonings you like such as thyme, oregano, pepper, salt, to taste. If your sausage was pre-seasoned you can just add a little black pepper.
Add cabbage and continue cooking.
Add chicken broth to moisten as dish starts to get dry.
Put in a 3-4 qt baking dish and add the eggs.
Bake in 350 degree oven for 20-30 minutes.

I made multiples and froze it in small cassaroles which reheated nicely. Sprinkled some nuts on top. It was good; everyone like it.

I reduced the cabbage because it sounded like eggroll filling to me but really it cooked down to a nice texture so I would add the full amount next time.

This year I think I might experiment with flax seed bread to make crumbs. I am absolutely no chef though so results could be unpredictable. I got the recipe rfom the net but did not keep the source to cite. Here is how I make the flax seed bread:

Ingredients:
2 cups flax seed meal
1 Tablespoon baking powder
1 teaspoon salt
1-2 Tablespoons sweetening power from artificial sweetener
5 beaten eggs
1/2 cup water
1/3 cup oil

Directions:
Set oven to 350 F. Use a piece of oiled parchment paper on a cookie sheet.
Mix dry ingredients.
Add wet to dry.
Let batter set for 2 to 3 minutes to thicken up some (I oil my parchment at this point).
Pour batter onto pan. I leave about an inch at the eges. Don't be afraid to spread it thin.
Bake for about 20 minutes. 12 servings


My two faves are also cranberry sauce and stuffing!

Kathi

PS Canadian Thanksgiving is in Oct so it's coming soon.

[jkane13]

Pecan Pie! Darn ... now you got me craving for it. :(

Tried a low carb version I found last year, and it was nasty! Not sure exactly what was in it. I think it was spelnda or something like that. Found it in a grocery store.

[Granny Shanny]

Kathi - I'll love you forever! That sausage stuffing is just what I need & since I use JD sage sausage, it'll already be properly "sage-y"!

I have a cranberry-pecan relish that I love; I'll run it through the NAT to see how low-carb I can make it & get get back to y'all. It calls for a coupla/three oranges ground up with the cranberries, but it makes a ton of relish, so the oranges may not be a huge issue.

(happily anticipating Thanksgiving again . . . http://i20.photobucket.com/albums/b202/sneezytwo/bouncy.gif)

[princesslinda]

Pecan Pie! Darn ... now you got me craving for it. :(

Tried a low carb version I found last year, and it was nasty! Not sure exactly what was in it. I think it was spelnda or something like that. Found it in a grocery store.

I think in some cases, its best to have just a small sliver of whatever it is you are craving around the holidays. There's enough holiday stress w/o denying yourself everything you used to enjoy.

I make T/giving dinner for the family, complete with all the "traditional/high-carb" foods as well as some blood sugar friendly ones. Then, I fill my plate with the "good" foods and have just a small tablespoon of dressing or potatoes, or whatever it is that I really want. Add a post-meal walk (instead of nap or football on the couch), and i've had really good results.

[foxl]

Anyone use wild rice in small amts, in dressing? It is lower than white rice or bread, isn't it?

[Granny Shanny]

Wild rice should be a good substitute - it's really a grass, isn't it? I'll look it up when I get into NAT with my cranberry relish.

well duh . . . I guess all rice is really "grass", but . . . just - duh . . . http://i20.photobucket.com/albums/b202/sneezytwo/smileyundone.gif

-----

essentially no nutrional difference:

Carbohydrates grams in 1 oz., long grain, raw
brown rice: 21.89
white rice: 22.68
wild rice: 21.23

[foxl]

Wild rice should be a good substitute - it's really a grass, isn't it? I'll look it up when I get into NAT with my cranberry relish.

well duh . . . I guess all rice is really "grass", but . . . just - duh . . . http://i20.photobucket.com/albums/b202/sneezytwo/smileyundone.gif

Yeah, it is ... but then, nuts are seeds, too ... !

[MCS]

Yeah, it is ... but then, nuts are seeds, too ... !

Wild Rice (http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl)

Not sure of the GI , this is the Carbs and others for 1/2 cup.

Wild rice, cooked
New Search
Refuse: 0%
NDB No: 20089 (Nutrient values and weights are for edible portion)

Nutrient Units .5 X 1 cup
-------
82g
Proximates
Water g 60.62
Energy kcal 83
Energy kJ 347
Protein g 3.27
Total lipid (fat) g 0.28
Ash g 0.33
Carbohydrate, by difference g 17.50
Fiber, total dietary g 1.5
Sugars, total g 0.60
Sucrose g 0.27
Glucose (dextrose) g 0.16
Fructose g 0.16

[foxl]

Okay, then ... according to calorie king it is roughly 75 % the carb of long grain white rice ... so not much better!

[Dis-N-Dat]

You're awsome Chef!

You know, this would make for a great cook book! And what a great help for all the diabetics that haven't found these forums. Then you'll become rich & famous and we can say, "we knew her when...". :D

[Chef Barrae]

You're awsome Chef!

You know, this would make for a great cook book! And what a great help for all the diabetics that haven't found these forums. Then you'll become rich & famous and we can say, "we knew her when...". :D

LOL! You're so funny! Rich and famous! No, no, no. I will not be rich and famous from my recipe writing and I have actually written a cookbook already and appeared on local televsion promoting it and cooking recipes a few times. No big deal though. I self-published the cookbook while looking for an agent and when I finally found one in NYC, life roared its ugly head and I found myself without the time to dedicate myself to working on it anymore! Doesn't that just figure? Anyway, it was fun to try. That's why I have decided to write my blog and share everything there and in diabetic forums like this one, where I know my recipes will be available to everyone at anytime they want. I am happy to become part of a community such as this, where we can all share our ideas and creativity in cooking that will help us become healthier.

It's funny, I racked my brains to think of a vegetable suitable as a "filler" with homemade croutons to make the stuffing and I found myself looking back on a Chinese style recipe for a dish called Moo Shu Pork that I had created in my diabetic cookbook. Well, this recipe was loaded with vegetables and the constant vegetable that gave it body was Nappa Cabbage and that was what I chose to use in my stuffing recipe. I find Nappa Cabbage more tender and milder in flavor than regular cabbage as well. I find it fascinating that the recipe posted uses cabbage as well as its binder or filler. It's a great idea! I do use croutons though as I make them myself and have found bread that is suitable and low enough in carbs to use. It's not loaded with it but it is just enough to know it's there and to get that all important mouth feel of stuffing besides the flavor.

[MCS]

Can you make me a quart of Mashed potatoes with butter and sour cream, chives and lots of salt, pepper, with not having to have a main line of insulin to keep it under control.

That would be nice, just having a daymare here, sorry

[foxl]

Can you make me a quart of Mashed potatoes with butter and sour cream, chives and lots of salt, pepper, with not having to have a main line of insulin to keep it under control.

That would be nice, just having a daymare here, sorry

If she CAN, I will fight you for it, Marty! oooooh. And you quit postin gastroporn! You could get reported, you know ... ;)

[Granny Shanny]

hee hee . . . "gastroporn" . . . she nailed it, Marty! Shame on you! :D :D :D

By the way, I'll fight you both for it! En garde! http://i20.photobucket.com/albums/b202/sneezytwo/paladin.gif

[slwood321]

Coconut pie would be my request. I do eat treats occasionally and don't intend to miss my cornbread stuffing and canned cranberry sauce, but after that, it's hard to eat more carbs in dessert. Yes - I realize that it probably wouldn't matter at that point:) :)

[Chef Barrae]

Can you make me a quart of Mashed potatoes with butter and sour cream, chives and lots of salt, pepper, with not having to have a main line of insulin to keep it under control.

That would be nice, just having a daymare here, sorry

If she CAN, I will fight you for it, Marty! oooooh. And you quit postin gastroporn! You could get reported, you know ... ;)

I posted a recipe for mashed potatoes with sour cream and chives in the Cauliflower thread already....

[Chef Barrae]

Coconut pie would be my request. I do eat treats occasionally and don't intend to miss my cornbread stuffing and canned cranberry sauce, but after that, it's hard to eat more carbs in dessert. Yes - I realize that it probably wouldn't matter at that point:) :)

Can I interest you in a nice Pecan Pie instead? I may have found just the perfect sweetener for it instead of Karo Syrup. I'll let you know soon.

[jkane13]

Can I interest you in a nice Pecan Pie instead? I may have found just the perfect sweetener for it instead of Karo Syrup. I'll let you know soon.

You are nothing but a tease. ;)

[Chef Barrae]

No, not at all. I have discovered Agave Nectar. The nectar of the gods for diabetics! lol. It is actually a natural sweetener that is extremely low on the glycemic index and is metabolised very slowly. I have begun my mad scientist experimentation with it!

[MCS]

I got my quart of mashed potatoes. They came to me as green bananas. Steamed 4 of them smashed them out, added butter, milk, salt, pepper and some cheese. Loved them, way better then the white looking thing they call caulif.



Can you make me a quart of Mashed potatoes with butter and sour cream, chives and lots of salt, pepper, with not having to have a main line of insulin to keep it under control.

That would be nice, just having a daymare here, sorry

[Chef Barrae]

I got my quart of mashed potatoes. They came to me as green bananas. Steamed 4 of them smashed them out, added butter, milk, salt, pepper and some cheese. Loved them, way better then the white looking thing they call caulif.

Green bananas nutrition contains proteins that limit the digestion of complex carbohydrates; this is because they inhibit the amylase enzyme and can be harmful. I would also not eat too much as green bananas are used as a treatment for diarrhea and are quite binding. One cup of diced, boiled green bananas contains almost 35 g carb. I'd rather eat the mashed potatoes for that amount of carb. But, that's just my personal opinion.

[rak1978]

My pleasure. That's one of my pet peeves, recipes without info like total yield, portion size and nutritional values. I have found a very good nutrition calculator and use it for everything.

Any chance you can let me in on your secret? I cook a lot and am always just guessing on the amount of carbs I'm eating....not a good thing. I would love to just type in my ingredients/quantities somewhere and have it spit out the nutritional data.
Is this online?

[Chef Barrae]

Any chance you can let me in on your secret? I cook a lot and am always just guessing on the amount of carbs I'm eating....not a good thing. I would love to just type in my ingredients/quantities somewhere and have it spit out the nutritional data.
Is this online?

There is no secret to it! I use a few different sources on the internet to make sure the carb count and nutrition info given are as correct as possible.

Healthy Recipes and Recipe Calculator From SparkRecipes.com (http://recipes.sparkpeople.com)

Exchange list: Fruits - MayoClinic.com (http://www.mayoclinic.com/health/diabetes-diet/DA00070)

Nutrition facts, calories in food, labels, nutritional information and analysis – NutritionData.com (http://www.nutritiondata.com)

The first link is updated by the people that use it so the info is generally accurate but sometimes can seem off. You can also write and save your recipes at this site. The second link is the Mayo Clinic's food exchange lists, which is a food specific and generalized carb count compilation. It will give you the information about food exchanges from the American Diabetes Association. The last link is the most accurate data available that I have found online. It gives all kinds of nutritional information,, glycemic index, etc. by the ingredient you search. It is an excellent resource.

The single BEST way to do it though is through reading the nutrition labels and basic math. Figure out the amount of serving sizes you will be using of each product in your recipe and multiply by the amount of carbs in each serving. Do this for each ingredient and then divide the total number by the total servings your recipe will make. This is the most accurate way to do it based on the particular brand of ingredients you use. After you do your calculations write them down and start a book that you can just refer back to. This is especially good when you make family favorite recipes over and over so you don't have to figure it out each time unless you make changes in the recipe. Good luck and if I can help any further let me know. You can send me a pm if you like also.

[rak1978]

There is no secret to it! I use a few different sources on the internet to make sure the carb count and nutrition info given are as correct as possible.

Healthy Recipes and Recipe Calculator From SparkRecipes.com (http://recipes.sparkpeople.com)

Exchange list: Fruits - MayoClinic.com (http://www.mayoclinic.com/health/diabetes-diet/DA00070)

Nutrition facts, calories in food, labels, nutritional information and analysis – NutritionData.com (http://www.nutritiondata.com)

The first link is updated by the people that use it so the info is generally accurate but sometimes can seem off. You can also write and save your recipes at this site. The second link is the Mayo Clinic's food exchange lists, which is a food specific and generalized carb count compilation. It will give you the information about food exchanges from the American Diabetes Association. The last link is the most accurate data available that I have found online. It gives all kinds of nutritional information,, glycemic index, etc. by the ingredient you search. It is an excellent resource.

The single BEST way to do it though is through reading the nutrition labels and basic math. Figure out the amount of serving sizes you will be using of each product in your recipe and multiply by the amount of carbs in each serving. Do this for each ingredient and then divide the total number by the total servings your recipe will make. This is the most accurate way to do it based on the particular brand of ingredients you use. After you do your calculations write them down and start a book that you can just refer back to. This is especially good when you make family favorite recipes over and over so you don't have to figure it out each time unless you make changes in the recipe. Good luck and if I can help any further let me know. You can send me a pm if you like also.

Thank you thank you thank you!
I'm too lazy to look up each item individually. Math is not my specialty. I will use this daily!
thanks again.

[Chef Barrae]

Thank you thank you thank you!
I'm too lazy to look up each item individually. Math is not my specialty. I will use this daily!
thanks again.

Happy to help. Now you can make your own family recipe cookbook!

[MCS]

Greenys also have what is called resistant starch, which helps regulate your BG levels, between 7-10g per banana, 3-5g of fiber. The net yeild can be from 20g - 25g of carbs. Thats not considering that the carb count of 35g does not include the amount of RS.

Green bananas inhibit the digestion of complex carbs, this is very healthy. These complex carbs are refered to as RS, resistant starch. These undigested carbs reach your large intestine where they are digested thru fermentation. The by products of this fermentation are very benificial to regulating your BG levels.

This article refers to RS alone, not green bananas. Green Bananas contain a very high amount of RS, as do Navy Beans when cooked correctly. The article below refers to a natural product made by National Starch Company, called Hi-Maize. It would be good if you could incorporate some of this Hi-Maize Starch into some of your recipes. The Hi-Maize 260 formula is approx 60% RS, 40% carb. You can replace up to 25% of the flour in baked goods with this ingredient and not change the texture or taste of the baked good. You could replace even more in other foods. You would lower the carbs and the caloric intake of the bake goods you were making. Below is the link to thier web site. I would hope to think you would find this product very interesting.

I recently aquired a 5lb container. I consumed 30g of this product after a 15g carb meal. 30g would have 18g RS, 12g of Carb, the result to my BG was not noticeable. Please take an interest.

Welcome to Resistant Starch - Home (http://www.resistantstarch.com/ResistantStarch/Home/)





4. Resistant starch increases insulin sensitivity in healthy people and in individuals with insulin resistance and metabolic syndrome.


Dr. Denise Robertson and her colleagues at The University of Surrey showed that consumption of Hi-maize resistant starch significantly increased insulin sensitivity in individuals with insulin resistance and metabolic syndrome. The preliminary results from a 8-week randomized, crossover clinical trial were released in March at the Diabetes UK Annual Professional Conference and published in Diabetic Medicine. In this study, 10 overweight individuals with insulin resistance and metabolic syndrome consumed 40 grams of dietary fiber from Hi-maize resistant starch per day, which increased their hepatic insulin sensitivity by 54%, their peripheral (muscle) insulin sensitivity by 24%, and their glucose uptake into forearm muscle by 68%.

Previous work from Dr. Robertson had shown that consumption of Hi-maize resistant starch from high amylose corn increased insulin sensitivity in healthy people by 14% (measured by hyperinsulinaemic-euglycemic clamp) and by 33% (as measured by Meal Tolerance Test). This 2005 study confirmed that increased insulin sensitivity was still seen after four weeks of natural resistant starch consumption. A 2003 study found a 69% increase in insulin sensitivity (as measured by Meal Tolerance Test) in healthy people following consumption of 60 grams of dietary fiber from Hi-maize resistant starch. This is important because insulin resistance is an underlying risk factor in metabolic syndrome, with increased risk for developing diabetes, obesity, and cardiovascular disease.




Green bananas nutrition contains proteins that limit the digestion of complex carbohydrates; this is because they inhibit the amylase enzyme and can be harmful. I would also not eat too much as green bananas are used as a treatment for diarrhea and are quite binding. One cup of diced, boiled green bananas contains almost 35 g carb. I'd rather eat the mashed potatoes for that amount of carb. But, that's just my personal opinion.

[jkane13]

No, not at all. I have discovered Agave Nectar. The nectar of the gods for diabetics! lol. It is actually a natural sweetener that is extremely low on the glycemic index and is metabolised very slowly. I have begun my mad scientist experimentation with it!

Given your other post, I figured that was what you were up to! Now can you take the calories out of it too so I can eat the whole pie. :D

We have some at home. Seems like it might make for a very expensive pie. Could be worth it. My sister and brother could eat it too.

[Chef Barrae]

Greenys also have what is called resistant starch, which helps regulate your BG levels, between 7-10g per banana, 3-5g of fiber. The net yeild can be from 20g - 25g of carbs. Thats not considering that the carb count of 35g does not include the amount of RS.

Green bananas inhibit the digestion of complex carbs, this is very healthy. These complex carbs are refered to as RS, resistant starch. These undigested carbs reach your large intestine where they are digested thru fermentation. The by products of this fermentation are very benificial to regulating your BG levels.

This article refers to RS alone, not green bananas. Green Bananas contain a very high amount of RS, as do Navy Beans when cooked correctly. The article below refers to a natural product made by National Starch Company, called Hi-Maize. It would be good if you could incorporate some of this Hi-Maize Starch into some of your recipes. The Hi-Maize 260 formula is approx 60% RS, 40% carb. You can replace up to 25% of the flour in baked goods with this ingredient and not change the texture or taste of the baked good. You could replace even more in other foods. You would lower the carbs and the caloric intake of the bake goods you were making. Below is the link to thier web site. I would hope to think you would find this product very interesting.

I recently aquired a 5lb container. I consumed 30g of this product after a 15g carb meal. 30g would have 18g RS, 12g of Carb, the result to my BG was not noticeable. Please take an interest.

Welcome to Resistant Starch - Home (http://www.resistantstarch.com/ResistantStarch/Home/)





4. Resistant starch increases insulin sensitivity in healthy people and in individuals with insulin resistance and metabolic syndrome.


Dr. Denise Robertson and her colleagues at The University of Surrey showed that consumption of Hi-maize resistant starch significantly increased insulin sensitivity in individuals with insulin resistance and metabolic syndrome. The preliminary results from a 8-week randomized, crossover clinical trial were released in March at the Diabetes UK Annual Professional Conference and published in Diabetic Medicine. In this study, 10 overweight individuals with insulin resistance and metabolic syndrome consumed 40 grams of dietary fiber from Hi-maize resistant starch per day, which increased their hepatic insulin sensitivity by 54%, their peripheral (muscle) insulin sensitivity by 24%, and their glucose uptake into forearm muscle by 68%.

Previous work from Dr. Robertson had shown that consumption of Hi-maize resistant starch from high amylose corn increased insulin sensitivity in healthy people by 14% (measured by hyperinsulinaemic-euglycemic clamp) and by 33% (as measured by Meal Tolerance Test). This 2005 study confirmed that increased insulin sensitivity was still seen after four weeks of natural resistant starch consumption. A 2003 study found a 69% increase in insulin sensitivity (as measured by Meal Tolerance Test) in healthy people following consumption of 60 grams of dietary fiber from Hi-maize resistant starch. This is important because insulin resistance is an underlying risk factor in metabolic syndrome, with increased risk for developing diabetes, obesity, and cardiovascular disease.

Very interesting indeed. I checkout out the link you provided and then researched the King Arthur Hi-Maize flour. This could definitely be a good thing. It is also very pricy like the agave. I guess the manufacturers just like to take advantage of the people that need it the most, don't they? But, it certainly could be worth it if great new recipes could be developed using it! Thanks and I will check into it. My local grocer carries the brand and I will ask if they can special order this for me. I am sure it will be less than $9.95 a bag like they wanted on the KA website! OMG!

[Chef Barrae]

Given your other post, I figured that was what you were up to! Now can you take the calories out of it too so I can eat the whole pie. :D

We have some at home. Seems like it might make for a very expensive pie. Could be worth it. My sister and brother could eat it too.

Kind of, yes! I plan on making the pies as individual servings and bake them in cupcake tins! So, you don't have to worry, you can eat the whole thing!!!! It's a great method of portion control and a great trick to fool the mind when you can really eat the entire thing!!!!

[MCS]

Thanks

If you go to the National Starch web site you can also order a free sample of thier Whole Grain Corn Flour, with 30% RS in it. I think Vicki was also able to order the Hi-Maize 260 free. King Arthur refers to it as thier Hi-Miaze 5-1 flour. I am going to try the Hi-Maize 260 mixed with some Buck Wheat, and Whole wheat.

[Chef Barrae]

I will certainly check into that! Thanks!!!!