Diabetes, Carbohydrates and Diet

Today I received a telephone call from a friend. It was a call enquiring about some symptoms that a friend of his was experiencing. The conversation went something like this “If someone has blurred vision, is peeing a lot, is drinking a lot and has tingling in his fingers, should he go to the doctor and get those symptoms checked out?” My answer was a resounding “YES!” The symptoms described are classic symptoms of diabetes. Only a physician can make a definitive diagnosis but if a person has those symptoms, they definitely need to go to a physician right away and be tested for diabetes. Continue reading “Diabetes, Carbohydrates and Diet”

Wheat Free Blueberry Muffins

I had mentioned in a previous blog post that I totally stopped eating food that contain wheat a little over a year ago. Just because a person eats wheat free, that doesn’t mean that they no longer can enjoy breads, muffins and cookies. I have learned how to bake using substitutes such as almond flour, coconut flour and crushed flax. In this blog, I will share with you my favorite blueberry muffin recipe. I have talked about batch cooking before and blueberry muffins are one of the staple items that I batch cook and freeze ahead of time so that I have muffins always available when I want one. When I batch cook my blueberry muffins, I bake two dozen at a time. I freeze any muffins that I don’t eat that day. I personally have a foodsaver vacuum sealer and this is what I use to vacuum and seal my muffins to prevent freezer burn. If you don’t have a vacuum sealer, you can easily use small ziplock freezer bags and remove as much of the air as possible out of the bag before freezing the muffin. If you know you are going to eat a muffin the next day, transfer one (or two) frozen muffins into the fridge area the night before and you will have muffins ready to eat the next morning. Continue reading “Wheat Free Blueberry Muffins”

Good and Bad Dietary Fat

I was talking to a friend the other day and we got into a discussion about the confusing messages that people have been getting regarding what is good and what is not good to eat. Part of that conversation settled around fat consumption. For years, we have been told that we need to reduce our fat consumption in order to reduce our risk of heart disease. We were told to switch from butter to margarine. We were told to choose meats that have the least amount of fat attached to them. We were told to reduce our egg consumption as the egg yolks are high in cholesterol. Continue reading “Good and Bad Dietary Fat”