www.sausagemaking.org

Hi all,

I have just (in the past couple of days) been diagnosed as having diabeties. Just after I have started to try some of the wonderful recipies listed on this forum.

Can anybody make suggestions for recipies suitable for diabetics - or is it just a case of keeping the fat content down as much as possible?

Thanks

John

johnpicton wrote:Hi all...
Can anybody make suggestions for recipies suitable for diabetics - or is it just a case of keeping the fat content down as much as possible?

Hi John, and welcome from a recent newcomer.

My father had Diabetes, so I'm well aware of the dietary advice that one should reduce fat intake, as well as the sugar that everyone knows about.

Problem is that sausages do usually depend largely on a relatively high fat content. I suppose you are going to be in an ideal position to research and document home use of binders, phosphates, and other tricks that might be used to make a sausage with a minimal fat content!

That said, its the total quantity of fat in the diet, rather than the proportion in any particular mouthful that counts, so you may wish to explore dishes in which the sausage does not dominate the content. I'm thinking of things like Toulouse sausages, oven-baked with lentils, onions, garlic and wine (the alcohol evaporates, don't count that!)

Sorry I can't be more help...

Hi and please excuse my total ignorance on the subject but is it all fat you have to cut down on or is it just solid fat? I only ask because there are postings on the site for sausages made with olive oil and I was wondering if that would help?

Cheers Whizzzzzzzz

Hi John, if you are flexible in what medium you want to work with, there are a variety of cured and aged meat products that can be done with lean meats. Bresaola comes to mind, having made that with top round beef and with venison as well.

Being a diabetic there is nothing you eat that is good for you. All fats,oils, carbohydrates and protien are converted to sugar by the body. the question is to limit the total quantity of fats and starches input. In fact there is nothing you can't eat, in moderation only. A lot depends on how bad your diabetes is, as to how much you can take in at one time., and not overload your blood sugars. Sugars are broken down quickly and make your blood sugar rise quickly, complex carbohydrates take time to breakdown and convert them and supply sugar at a slower rate allowing your body to keep up. Its some thing you are going to have to fine tune for yourself.

Hi John

I have been diagnosed as a type 2 diabetic for nearly six years now .

Since you have only just been diagnosed you won�t have been through the NHS how to live with being a diabetic yet. At some point you should see a dietician the main point I got from this visit was to eat a well balanced diet, no need to use diabetic specific foods. Big Guy used one of the magic words, eat in �moderation�.

If you need to loss some weight you will have to watch everything you eat until you reach you target, if not then what you have with your sausages could well be the main contributing factor to your blood sugar level. Sausage, chips/mash, and beans in normal quantities I find pushes by levels up too much, I therefore have less potato and then a diabetic friendly pudding. You could always have salad with your sausages and then have to only worry about how may sausages to have, not a combination I have tried.

If you are having something fatty like sausages to eat make sure they are cooked in a fat reducing way eg grill/BBQ rather than fry.

Try looking up Glycemic Index and Glycemic Load up on the internet. These are 2 ways of looking at the sugar content of food stuffs.

That probably enough about diabetes so just remember enjoy your sausages but in moderation.

Cheers
Stu

I'm not diabetic (but it runs in my family, so I need to keep informed). I often wondered how fats are converted to sugars. Carbs - yes, that is easy enough - but fat?

I've not read, but have heard that this book has helped some Diabetics:

http://www.amazon.com/gp/product/0316737844

hi john i am also diabetic 2 and have easily solved your question myself by cooking the sausages in a bit of oil, sunflower or olive and then when about half done i poke them all around and let all the liquid fat run out of them, and then paper towel them dry afterwards, all gone .....i try to stay away from fillers and nitrates and nitrites as well a bit of fat is needed by the body and remember to test an hour and two hour intervals to see how high you spike & how low you come back to, and relax it will get easier, beware of dieticians however who advocate carbs at every meal, eat by your meter sky

If you eat 10 grams of Bread or Rice for example you got 40 cals
Fat comes in at 9 per gram so thats 90 cals. Moderation is the key word.
I live with type 2 diabetes.