Subj : Keto was:Today in History
To   : Dave Drum
From : Dennis Scott
Date : Fri Feb 17 2023 10:14:04

  Re: Keto was:Today in History
  By: Dave Drum to Dennis Scott on Fri Feb 17 2023 05:54 am

Dave, thanks for the tip about Amaryl. Researching... By the way, my younger
brother completly reversed his diabetes with keto. He doesn't even see the
diabetes doc any more because his condition no longer exists. He lost 180
pounds and of course eats small and normal meals now. Still very little carbs.
Absolutely no surgary drinks or artificial sugar of any type. Coming up on 10
years now so it's working for him. I was on 3 insulin shots per day plus
Trulicity once a week. On keto, I take no shots and no meds even though I have
not yet lost enough weight to call mine reversed. Working on it. I go to the
premier diabetics center in SC, have been for 25 years. They just treated the
symptoms not the diabetes. I put myself on keto and I'm a lot better for it
now. My diabetes doc is even on Keto now although she didn't advise me to go on
it. Keto isn't magic but it can be a good tool for some people I think.
Depending on the med's you're on, you can lower your sugar too much though so
everyone should be careful on Keto.
/S


 > -=> Dennis Scott wrote to Dave Drum <=-
 > 
 >  DS> Diabetes is the reason I'm on Keto and I can completely manage my Type
 >  DS> 2 with diet alone when on Keto. Something about the carbs that I just
 >  DS> can't handle. Thanks for the new Keto recipe.
 > 
 > I also an a Type II diabetic. I was so well controlled that my croaker
 > rold me to lay off the meds and monitor my blood sugars closely as a
 > trial toward management by diet and exercise only. So I watched my blood
 > sugars creep slowly upward each day. We determined that I need a minimal
 > dose (2 mg) of Amaryl/gilmeipiride to kickstart my metabolism each day.
 > 
 > By eating a fairly normal diet and staying away from the sugared soft
 > drinks my fasting sugars remainn in the 90 to 105 range and my A1C makes
 > both the doc and the RD smile.
 > 
 > I have not made this recipe for a number of reasons: 1 - I am single,
 > living essentially alone and 2 - I can buy Banquet individual pot-pies
 > for about a dollar each @ Sav-A-Lot. One of those done in my nuker for
 > five minutes and I have a decent supper for one.
 > 
 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 > 
 >       Title: Kay Frederick's Keto Chicken Pot Pie
 >  Categories: Pies, Pastry, Vegetables, Poultry, Herbs
 >       Yield: 6 Servings
 > 
 > MMMMM--------------------------FILLING-------------------------------
 >       1 tb Butter
 >     1/2 sm Yellow onion; chopped
 >       4 cl Garlic; thin sliced
 >       1 sm Carrot; chopped
 >       2    Ribs celery; chopped
 >       2 c  Chicken broth
 >       1 tb Fresh thyme leaves
 >       1 ts Sweet paprika
 >     1/2 c  Heavy cream
 >       3 c  Rotisserie chicken
 >       1 c  Green peas; thawed
 >            Salt & fresh ground pepper
 > 
 > MMMMM---------------------------CRUST--------------------------------
 >       2 c  Shredded mozzarella
 >       4 oz Cream cheese
 >       2 lg Eggs
 >            +=PLUS=+
 >       1 lg Egg
 >            +=BEATEN WITH=+
 >       1 tb Water
 >   2 1/2 c  Almond flour
 >       2 ts Baking powder
 > 
 >   Set oven @ 425§F/218§C.
 > 
 >   MAKE FILLING: In a large ovenproof skillet over
 >   medium-high heat, melt butter. Add onion, garlic,
 >   carrot, and celery and cook, stirring, until softened,
 >   about 7 minutes.
 > 
 >   Stir in broth, thyme, and paprika and bring to a boil.
 >   Let simmer, 5 minutes, until vegetables are tender. Stir
 >   in heavy cream and simmer until thickened, about 2
 >   minutes. Add chicken and peas and toss to warm through
 >   and coat with the sauce, about 2 minutes. Season with
 >   salt and pepper. Remove from heat.
 > 
 >   MAKE CRUST: In a large microwave-safe bowl, melt
 >   together mozzarella and cream cheese. Add eggs and stir
 >   to combine, then stir in almond flour, and baking
 >   powder. Season with salt.
 > 
 >   Dollop crust mixture over the filling and smooth the top
 >   with a spatula. Using a knife, cut an X in the center of
 >   the crust, then brush with egg wash.
 > 
 >   Bake until crust is golden, about 25 minutes.
 > 
 >   RECIPE FROM: https://www.delish.com
 > 
 >   Uncle Dirty Dave's Archives
 > 
 > MMMMM
 > 
 > ... History books which contain no lies are exceedingly dull.
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