UB Cookin'

A forum to discuss the Urantia Book.
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Re: UB Cookin'

Post by Amigoo » Tue Jan 15, 2019 3:55 am

Kim,

Already, I imagine a colorful costume with a feathered bonnet!
The concept even suggests liveliness like a quick dance.
(post a YouTube when your routine is created. ; - )

Rod

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Re: UB Cookin'

Post by Amigoo » Tue Jan 15, 2019 4:00 am

Sandy,

For over a year, I've been convinced that elimination of grains (especially flours),
dried fruit, candy, and frequent sweet treats gives much easier blood sugar control.

It's easier to comprehend the grain association when remembering that grains
are intense energy packets that cause new plant life. When these packets are ground
into flour, the body absorbs this energy quickly, requiring more insulin. ;)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Tue Jan 15, 2019 2:30 pm

:sunny: A diabetes discovery journey (research) ...

:study: Re: https://www.everydayhealth.com/diabetes ... -time.aspx

"The first known mention of diabetes symptoms was in 1552 B.C., when Hesy-Ra, an Egyptian physician, documented frequent urination as a symptom of a mysterious disease that also caused emaciation. Also around this time, ancient healers noted that ants seemed to be attracted to the urine of people who had this disease."

:study: Re: https://www.everydayhealth.com/diabetes ... -diabetes/

"Type 2 diabetes is by far the most common type of diabetes, accounting for over 90 percent of cases. It typically develops in people ages 45 and older, but it can happen at any age. A complex set of risk factors, including age, ethnicity, genetics, diet, and lifestyle are thought to be at play in those who develop the disease."

:study: Re: https://www.medicalnewstoday.com/articles/317484.php

"The early Greek physicians recommended exercise, if possible, on horseback. They believed this would reduce the need for excess urination."

:idea: Going forward ...

Type 2 diabetes, especially since many more people are affected, can still be considered the body's evolutionary poor response to factors causing insulin resistance over the years (especially, diet and lifestyle as impacted by age, ethnicity, and genetics). Later, continual and increasing insulin resistance causes those symptoms that are identified as Type 2 diabetes. ;)

So, "ïnsulin resistance" appears to be the evolutionary response that leads to "Type 2 diabetes", a disease. IMO :roll:
Why poor evolutionary design? Hunters and gatherers did not have access to so much highly processed foods ...
plus increasing mechanization that reduces the need for physical activity. IMO :roll:

Rod :)

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Pumpkin Polenta Spooner

Post by Amigoo » Wed Jan 16, 2019 3:56 am

Pumpkin Polenta Spooner

A moist spoonin' polenta, baked with pumpkin pie flavorings.
A tasty alternative to morning oatmeal, like steel-cut oats.

:roll Ingredients:

1 cup polenta (coarsely ground corn)
2 cups water

3 xlg eggs (or 2 jumbo)
1/4 cup egg whites
1/3 cup half & half

15oz can pumpkin puree
2 tsp pumpkin pie spice
1 tsp baking powder
1/4 tsp salt
1/3 cup sugar
2 tbsp light olive oil

:arrow: Directions:

Lightly oil 8"x 10" baking dish; pre-heat oven to 350F degrees.

In a medium saucepan, rinse polenta with water, drain, add 2 cups water,
bring to a soft boil and simmer until all water is absorbed (about 10 min.,
stirring frequently, especially as polenta thickens).

In a small bowl, whisk together eggs, then whisk in half & half.

In a large mixing bowl, stir together remaining ingredients except olive oil.

Stir in cooked polenta, then egg mixture, then olive oil.
Spoon batter evenly into baking dish, reduce oven to 325F
and bake one hour (or until center is firm).

:idea: Increase half & half to 1/2 cup for more moisture.
If desired, substitute brown sugar for granulated;
serve with half & half or milk - even berries! 8)

Rod :)

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Re: UB Cookin'

Post by Sandy » Wed Jan 16, 2019 10:39 am

Excellant!!! I've got all this pumpkin in the freezer just waiting for the right recipe. :D Thanks Rod, I 'll give it a try just as soon as this heat wave passes.
xxSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Re: UB Cookin'

Post by Amigoo » Thu Jan 17, 2019 5:46 am

Sandy,

The polenta (corn) has an unexpected benefits:
Steel-cut oats, for example, seem mushy after refrigeration
... but not the polenta! :roll ... and the corn flavor
complements the pumpkin pie flavorings. ;)

:idea: This recipe is like a Pumpkin Pie Spooner.
... even serve cold with a dollop! :D
... or serve hot with turkey bacon! :D
... but not nine days in the pot! :roll:

Rod :)

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Re: UB Cookin'

Post by Amigoo » Thu Jan 17, 2019 7:05 am

:bana: New bedtime 5oz Sipper recipe:

One bottle chilled Tisdale Merlot (or economy merlot)
mixed with 3oz of Jarrow 4X Pomegranate Concentrate:
http://www.jarrow.com/product/332/Pomeg ... oncentrate

"What's 4X?" Dunno :!: That which comes after bedtime 3X? :roll:

:viking: Set the anchor if you're gonna rock the boat: ;)

"Sipper" refers to a convenient, less formal "cocktail glass":
https://www.walmart.com/ip/Anchor-Hocki ... s/17693182

:oops: "Bring your Sipper Slippers" refers to the morning after.

Rod ... :bike: ...

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Re: UB Cookin'

Post by Amigoo » Thu Jan 17, 2019 2:42 pm

:roll: About bone broth (IMO) ...

For me, there would have to be more than protein in commercial bone broth to justify choosing it over more flavorful chicken broth, for example. I suspect that homemade bone broth (bones simmered for several hours or more) is more nutritious than commercial bone broth. ;)

IMO: "Bone Broth" is a new marketing Fountain of Youth - Not!
Option: Toss in bones with marrow when making soup; remove them later.
Rationale: We can easily add protein to soups without extracting it from bones;
chewable protein is better than liquid (our bodies convert food to these amino acids).

Rod :)

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Re: UB Cookin'

Post by Seeker13 » Fri Jan 18, 2019 6:09 am

:D Rod,
:shock: The world is not ready to see that, nor would I even think of subjecting it to such a display. :roll

I'm also happy that you seem to be having so much fun with this thread( :bana: ), along with providing so much helpful information! Think there should be a thumbs up emoji included in the choices offered here.

Have a good night,
Kim
And Spirit whispered, "There are no limits."

We are akin to the aspen forests, seemingly separated but in actuality, one organism.

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Cinnamon Infused Eggnog

Post by Amigoo » Sat Jan 19, 2019 9:11 pm

:!: A recipe hinting that some traditional foods should not be "made healthier".
After all, it's a rare treat, so be treated ... with appropriate serving size. ;)
If you've already had a shot of bourbon, lighten the nog a bit.

Re: https://www.wfaa.com/article/life/food ...
Author: Kin Community, December 21, 2018

Star Anise and Cinnamon Infused Eggnog
Makes 1 1/2 quarts

:roll Ingredients:

2 cups (480 mL) half & half
1 cup (240 mL) heavy cream
2 star anise
1 cinnamon stick
4 egg yolks
1/2 cup (100 g) granulated sugar
3/4 cup (180 mL) bourbon
4 egg whites
1/4 tsp (1.25 mL) cream of tartar
freshly grated nutmeg (garnish)

:arrow: Directions:

Place half & half, cream, star anise, and cinnamon stick into a saucepan and simmer. Once mixture has come to a simmer
remove from heat and cover. Allow to steep for 30 minutes.

Pour mixture into a bowl over an ice bath and allow to cool completely.

Place the egg yolks and sugar into a clean mixing bowl and mix together using a hand mixer until the mixture turns a pale yellow,
about 3 minutes. Stir in the infused cream mixture and bourbon until fully incorporated. Set aside.

Pour egg whites and cream of tartar into a clean mixing bowl and whip (using a clean hand mixer) until stiff peaks form.
Fold egg whites into the yolk mixture until fully incorporated and chill until ready to use.

Rod :)

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Beta Glucans 1,3/1,6

Post by Amigoo » Sun Jan 20, 2019 2:33 pm

About Beta Glucans 1,3/1,6 ...

Re: https://www.rt.com/business/449042-crim ... hip-hotel/

“Borscht, soup, porridge, kompot, kissel are among what we offer to our guests who stay aboard our spaceship”

:cheers: Been there! Done that! (but not in a spaceship):
https://www.breadexperience.com/crimson-barley-borscht/ (CBB)

:scratch: Books in space? Probably not ... unless a hologram:
https://www.youtube.com/watch?v=ikuSPBZjkhw&vl=en


"Interesting, but how does this relate to 1,3/1,6?"

:idea: Barley is a grain that supplies beta glucans -
CBB recipe simmers whole grain barley to provide thick broth for the borscht
... broth that is a nutritional complement to bone broth. :roll

See also:
https://www.verywellhealth.com/the-bene ... ucan-89418
https://www.healthline.com/health/beta- ... w-it-works
https://www.lifeextension.com/magazine/ ... ns/page-01
https://en.wikipedia.org/wiki/Beta-glucan
https://www.betaglucan.org/

Rod :)

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Re: UB Cookin'

Post by Sandy » Mon Jan 21, 2019 2:21 am

Thanks for all the good information, Rod. I may make some barley soup this afternoon. I've noticed with George that he has more trouble managing his blood sugar after eating flour based products but carbs and grains are important so hoping the barleywith all its health benefits will be a nice alternative from time to time.

xxSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Re: UB Cookin'

Post by Amigoo » Mon Jan 21, 2019 3:06 am

Sandy,

I tried for three months to restrict diet and skip diabetes medication, monitoring blood sugar often. After three months, I was convinced that dietary restriction had to be severe (almost no grain carbs, sugar, or fruit). So, I compromised and have good control with half the prescribed medication, tolerable dietary restriction, and more exercise (New Year's resolution :finger: ).

I had read often that good diabetes management requires lifestyle change (limiting problem carbs and/or quantity per meal plus effective physical activity, aka "exercise"). If a meal included an excess of carbs, take extra medication, wait longer before the next meal, or run to the moon and back (so it seems :( ).

These have been reliable serving sizes: 1/4 cup grains, uncooked; 1/2 cup beans, cooked. :roll

:idea: Determining what to eat, etc., required serious bonding with a glucometer using simple meals to discover "cause and effect". And it's very motivating to discover how low one's blood sugar can go during a fast longer than bedtime. This can prove that the pancreas is still creating insulin, the upper limit needing to be complemented with appropriate carbs per meal. Interestingly, longevity of carb generation during digestion is important (sugar peaks fast but grains go on and on; from first chew to last poop, so it seems :roll: ).

Rod :)

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Re: UB Cookin'

Post by Sandy » Mon Jan 21, 2019 5:37 am

Thanks Rod,

I/we are struggling with control. I ''ll print your post and show it to G so maybe between the two of us we can remember some of the points you speak of. . I just cooked some barley and will use that as the grain tonight. It isn't a grain we often have but I have always liked it. I'll make sure G's portion size is a it smaller and encourage less blood sugar rising veggies to go along with it tonight. It doesn't help that he isn't real mobile at this time. Fingers crossed after his surgery he can get back to a more active full life.

xxSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Re: UB Cookin'

Post by Amigoo » Mon Jan 21, 2019 2:57 pm

:sunny: A diabetes discovery journey (research) ...

Re: https://www.alzheimers.net/foods-that-i ... mory-loss/

"Some experts have even found that whole grain breads are as bad as white breads
because they spike blood sugar, which causes inflammation." ;)

However, with normal insulin response to carbs, blood sugar will not "spike".
(however, too much insulin over time causes insulin resistance) :(

Rod :)

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Re: UB Cookin'

Post by Amigoo » Mon Jan 21, 2019 6:54 pm

:sunny: A diabetes discovery journey (research) ...

New theory: If blood sugar is high after a bedtime fast,
that consumed during the 6 hrs before bedtime contained the excess carbs
... and slower digesting carbs (grains, beans, etc.) are most suspect,
with quantity the most significant variable. ;)

Rod :)

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Re: UB Cookin'

Post by Sandy » Mon Jan 21, 2019 11:19 pm

Thanks od,
You've given us another piece to the diabetic puzzle. (and a renewed desire to beat this thing! :)
xxSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Re: UB Cookin'

Post by Seeker13 » Tue Jan 22, 2019 1:13 am

Rod,
Thanks for the reminder of using barley. Not only is it good, but for me provides an opportunity to recall precious memories!... Not from the grain itself. Growing up, at the end of the week my Grandma used to combine all the leftovers from the week. Those ingredients always changed, but the handful of barley she added was a staple. And it was always delicious! Unfortunately, because I have sugar problems of my own, the traditional ginger snaps and lime sherbet for dessert(sigh) must alas, remain a memory of the past :cry: ... Unless of course you can recommend a no sugar, no sodium, no fat brand!...Swear I just heard crickets.

Sandy,
Portion control is probably a major difficulty for many of us, especially to those of us who LOVE food!!! It helps me to drink a lot before eating(I mean water),use smaller plates and bowls when eating. Wonder if using miniature silverware would help?! :shock: Along with those things I drink out of a quart jar. Find I drink more if it's right on hand. An added benefit is undesirable people give me a wide berth! Probably mumbling to themselves, " Don't look into the eyes of the crazy lady!"

On a serious note, I missed that George was having mobility problems, thought I read something between the lines in that respect. I'll add renewed vigor to my prayers for you both. You two mean so much, to so many. :loves

Love to you all,
Kim
And Spirit whispered, "There are no limits."

We are akin to the aspen forests, seemingly separated but in actuality, one organism.

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Whipped Creamy

Post by Amigoo » Tue Jan 22, 2019 3:11 am

Whipped Creamy

A pourable faux whipped cream with slight tapioca pudding texture. :roll:
More proof of concept than finished recipe, so experiment :!:
Try over pancakes or waffles or fresh fruit ...
or mix into just cooked tapioca. :D

:roll Ingredients:

3 cups half & half
3 tsp guar gum
3 tbsp confectioner's sugar
1/2 tsp vanilla

:arrow: Directions:

In a chilled bowl, pour in 1 1/2 cups half & half,
then slowly whisk in guar gum; add remaining half & half
as mixture thickens. To complete, whisk in confectioner's sugar
and vanilla. Refrigerate in a covered container.
Stir briefly before serving.

:idea: Tip: A running hand blender or mixer helps minimize
clumping of guar gum - add guar gum slowly.

About guar gum: https://www.healthline.com/nutrition/guar-gum#section5

Rod :)

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Re: UB Cookin'

Post by Amigoo » Tue Jan 22, 2019 10:22 am

About guar gum: https://www.healthline.com/nutrition/guar-gum#section5 ,
https://www.sciencedirect.com/topics/ag ... s/guar-gum ,
https://www.livescience.com/36580-guar- ... -cost.html ,
https://www.rxlist.com/guar_gum/supplements.htm

The health benefits of guar gum hint that this is a good thickener for
Red Cabbage with Caraway: http://board.1111angels.com/viewtopic.p ... 75#p189994

My favorite preparation is cubed red cabbage, 1 cup water, caraway seeds, pressure cooked 12-15 min.,
then drizzled with raw apple cider vinegar. The guar gum (2 tsp) would be stirred into the cooled liquid
after cooking and before apple cider vinegar (or instead of the vinegar). :roll

Note: Online articles about guar gum suggest that it's safe as a limited food additive,
but could be problematic when taken as a supplement. ;)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Tue Jan 22, 2019 12:50 pm

:idea: Easier mixing of guar gum ...

To 1 cup lukewarm water, whisk in 1 tsp guar gum;
refrigerate to use later. ;)

:roll: Tip: Guar gum clumps easily
when added to liquid already containing guar gum.

Rod :)

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Re: UB Cookin'

Post by Sandy » Tue Jan 22, 2019 11:19 pm

Hi Kim,
I'll start with some of those water drinking tips today... both of us could benefit from added water in our diets... LOL I am thinking about the "little silverware" Hey, anything that helps, right? I remember you mentioning the leftover soup on The secret thread and since then I've tried it myself with G. It is strangely delicious (most times anyway) and never the same taste twice. :thumright: No worries about George... He has just been a little weak since his last bout in the hospital last October. He would slowly strengthen I suspect if he would move more. It shows especially on our weekly outings to the market. This simple bit of exercise never ceases to wear him out completely. :( We so appreciate your prayers. These past months have not been easy for him...but he's a trooper. :D

Thanks Rod,
I found the Guar Gum information very helpful. I've been using it for several years rather ca velar. So it is nice to know more about it....Its uses and possible negative aspects in larger quantities.
(I must admit, I could go for some of your red cabbage right now! YUM! )

love,
Sandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Re: UB Cookin'

Post by Amigoo » Wed Jan 23, 2019 2:07 pm

:idea: More about guar gum ...
To 1 cup lukewarm water, whisk in 1 tsp guar gum;
refrigerate to use later. ;)
This "recipe" seems ideal, especially when refrigerated!

Interestingly, guar gum is touted to mix oil & water :!: So, I tried. :roll:
Too much oil did not mix well; one part oil to two parts guar gel mixes easily. 8)

I used olive oil, which hinted that a salad dressing could be made :!: So, I tried: :roll:

4 tbsp guar gel, 2 tbsp olive oil, 1/4 tsp garlic granules, 1/2 tsp oregano ...
then mixed with raw apple cider vinegar made a low-calorie dressing. :roll
Next, diluted vinegar with water, Italian seasoning instead of oregano.
Tastes good enough to use instead of a commercial dressing! ;)

Rod :)

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Re: UB Cookin'

Post by Amigoo » Wed Jan 23, 2019 7:14 pm

:sunny: A diabetes discovery journey (observation) ...

New theory: Diabetes medications do a full-body sweep of excess glucose,
but need to permit the brain to obtain as much glucose as it needs. ;)
And unlike natural insulin response, manipulated blood sugar level*
is rarely finely tuned to the precise insulin need of the body. :(

* Insulin pumps can be programmed for a calculated basal flow rate -
this is not the body's natural second-by-second insulin response :!:

:sunflower: On the other hand, Type 2 diabetics produce insulin, but
not enough for a carbohydrate overload. Testing after a bedtime fast
can indicate the effectiveness of the insulin production.

Rod :)

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Pumpkin Soufflé

Post by Amigoo » Thu Jan 24, 2019 6:06 am

Pumpkin Soufflé

Not a true soufflé, but close (a light pumpkin pie filling).

:roll Ingredients:

15oz can pumpkin puree
2 tsp pumpkin pie spice
3 tbsp sugar
1/4 tsp salt
3 lg eggs
1/4 cup egg whites
1/3 cup half & half
1 tbsp light olive oil

:arrow: Directions:

Lightly oil 1 1/2 quart baking dish; pre-heat oven to 350F degrees.

In a small bowl, whisk together eggs, egg whites, and half & half.

In a medium bowl, stir together pumpkin puree, spice, sugar, and salt
(add 1/4 cup half & half or water if pumpkin puree is dense).

Whisk egg mixture into pumpkin mixture, then whisk in olive oil.

Pour batter into prepared baking dish, cover loosely with foil,
and bake 45 min., then reduce heat to 325F and bake 20 min.
(or until slightly firm in center).

Rod :)

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