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Inaugural Luncheon Menu

Doris' Blog
By: dorisjdickson

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Posted: Jan 20, 2009 13:46
  • 1 Comment.
  • Inaugural Luncheon Menu

    I have to admit, I have been listening/watching lots of “stuff” about today’s inaugural events.  The other day I saw the chef chosen for the inaugural luncheon interviewed on television. 


    Nice chap.  However, as a diabetic I was listening to the ingredients used in preparing the dinner.  Yes, I realize President Obama is not a diabetic.  However, my blood sugar skyrocketed just listening.  There was virtually nothing that did not have some extra form of sugar piled on or in it.  It was hardly a low glycemic index meal much less a low carb meal!  The redeeming feature, I suppose, was the vegetable medley – at least there was something green.


    The menu consisted of:


    ·        Seafood stew with a puffed pastry top

    ·        Duck with cherry chutney/pheasant with wild rice stuffing

    ·        Molasses whipped sweet potato

    ·        Winter vegetables (asparagus, carrots, brussel sprouts and wax beans)

    ·        Cinnamon apple sponge cake and sweet cream glaze


    There were carbs, carbs and more carbs.  I do not think I ever eat that much food or that many carbs in a two-day period, much less in one luncheon.  Consider the flour for the rue and the puffed pastry on the stew, the cherry chutney, the wild rice, and the molasses and sweet potato.  I will give the chef leeway on the dessert … they are supposed to be sugar laden.


    I guess it is a good thing I am not a Washington insider.  I would have been very hungry since I could not even have eaten the protein (covered in cherry chutney).  However, considering the obesity and type 2 diabetes epidemics, could the crew who chose the luncheon menu and ingredients think about the sugar/carbohydrate quantity for a minute or two?  There were 200 invited guests.  I guarantee some of them are diabetics and not necessarily insulin dependent (to “cover” the carbs).  It is an epidemic after all; Washington cannot possibly be immune to the event. 


    I also guarantee most people would never say anything or ask if there is an alternative.  People tend to get embarrassed in their own families (much less a State event) and either eat all the sugar laden food or skip the meal entirely.  In either case, there are consequences to pay, minimally, for the rest of the day.


    I also know some people still maintain diabetics can eat anything as long as they count carbs and inject insulin.  I do not believe that.  The timing never works.  There is always a low and a high or both.  The Russian roulette game of large volumes of insulin is just too difficult.


    In addition, many do not attempt to maintain a tight glucose level so they may not care about their blood sugar as I do.  Many just say, “It is only one day.”  That has just never been my philosophy.  That is not to say I am a “miss good two shoes,” it is just that I have paid the price in earlier years and I am not willing to pay the price any longer.  The advent of glucose monitors provides some sort of “in your face” reminder of the consequences.

    Therefore, I ask the new administration and their chefs to please be more cognizant of the example being set in the White House.  If we, as a country, are going to put a stop to the obesity and type 2 diabetes epidemics, it cannot be a bottom up event.  It needs to start at the top.  Please … less sugar clad foods, fewer carbs, more healthy and heavens, smaller meals!


    Doris J. Dickson

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  • By: FatCatAnna: Jan, 20, 2009 09:06 AM

    I'm drooling at the menu (I love to cook but not quite as fancy as the duck dish - but man oh man - I want the recipe).  I would have done what I usually do at dinner parties - where food is served that I'm not quite certain of the carbs count. I'd take a bit of this and that - at least get to taste it (and have more if I am feeling slightly piggish). Test BG before starting the meal - calculate as best as I can while I take another sip of Chardonnay of the amount of insulin to take for the carbs - test BG again prior to dessert probably.  And of course - test my BG a few hours down the road (it's a hard habit to break testing my BG's - been doing this for so long now - am an old tooth) - to see how I'm doing in the BG range and adjust accordingly.  I've got my carb ratios pretty well set (varies from 1:12 - 1:15 depending on time of day - took me awhile to figure this one out - it varies due to hormonal/activity fluctuations).

    Remember though, this was a special occassion - so of course - the chef had to go all out - and if I'd been a fly on the wall in the kitchen - splat - maybe I would have landed in the apple sponge cake - and gone to heaven with a smile on my face!! Bzzzzzzzzzzzzzzzzzzzzzzzz

    NB:  For those of you reading this - I am a diabetic of 40 years - and live life to the fullest - this may not be the appropriate way for you to manage your own diabetes - so please take my way or writing with a bit of humour - especially from a gal who was told she'd kick the bucket at the age of 40!!!

    glycemic index (1) type 2 (1) obesity (1) high carbs (1) inaugural (1)

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