Fascinating said:
I think my biggest concern is what to cook that won't put someone I love in danger. My ABDL personality wants to see chubby people but the study of the disease shows obesity is a major risk factor and weight loss could be part of a solution but how do I look into the future and imagine a person any less voluptuous than they are today? I wish I could just forget all about it and it would go away. What is this drug you speak of? Maybe that is a common denominator. Does a non ABDL have less need for protection as their health improves? What kind of incentive is that to feed people healthy meals?
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The biggest tricks to cutting down and eating healthy ,lower the glycemic load with whole wheat , you can in many cases double the portion size you eat by switching from regular pasta to whole wheat pasta ,switching to brown rice instead of the polished white rice( brown rice just mean the bran is left on intact) of course vegetables should be plentifull , its best to stir fry,bake, or steam them , baking is particularly good with cauliflower sprinkle it with Italian seasoning or Italian dressing as it bakes .
Incorporate a lot of cinnamon into your diet it helps very much in blood sugar regulation ( no this doesn't mean have Cinn a Bon for desert and call it done) there's not as much direct evidence for the other sweet spices like nutmeg, ginger but they can realy kick flavors up .
I am a natural chilli head so I do allot different chillies and cinnamon, ginger combinations ,Mexican and oriental spice palates can be delicious and they are some of the longest living healthiest people on earth .
Many people with diabetes detest Splenda or Stevia( never mind the saccharin crap) it sounds weird but the natural sweetener compromise takes a little getting used to but using real natural maple syrup can safely be used ( all other natural sweetners be they honey or anything else still break down to be sugar in the body ) using maple syrup and cinnamon in oatmeal for breakfast is awesome , sweetening coffee with it is also good , you can also add things like vanilla to jazz things up ( I cook the alcohol out but bourbon can be nice also,matured bourbon has notes of vanilla and cinnamon and caramel among the many natural flavors it gets from the cask wood) and if you ever wonder what do we do with those barrels ? Eventually they get auctioned and go across the pond and Scotch is aged in them as well as balsamic vinegar [emoji177], sometimes they go to to make vinegar before scotch but that just add complexities of flavor & all barrels or casks start here in the US because we are the only country with the trees growing naturally,so thank the American oak for all these complex flavors. I even dust things like chicken breast when I bake them with cinnamon and other spices, it adds to many foods flavor and if you buy in restauraunt supply places it's very affordable to incorporate into your cooking , and don't be afraid to use herbs and spices they are carb and calorie free and pack lots of flavor to jazz food up .
Yogurt and fermented foods ( sauerkraut, kim che , fermented soybean paste) are very healthy for you ,as are things like nuts and nutbutters( if its processed like peanut butter in the grocery store its pumped up on sugar and they take the healthy nut oil out and give you junk oil , so get the natural stuff from a health food store or better yet grind your own ) .
So does that give you any ideas ? Now warning tomatoes are fruits and pack alot of natural sugar & onions ( God do I love onions) count towards carbs.one of my staple street foods growing up was a fried potato knish stuffed with mustard and onions , I now just put mustard on my arm and lick it well dreaming, because potatoes & onions better hang a bucket of insulin up because that is carb town heaven and part of the subway to flavor town that must not be used .
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