Blog Entries With Tag: maple syrup


From: ppatel24

Posted: Jun 15, 2011
Generally, doctors advise patients of Type II diabetes to stay away from sugars. However, there is a sweet product that can be used to treat diabetics instead of harming them. This is special sweetener is Honey! Honey has the least impact on blood sugar from all the sweeteners. An hour to an hour and half after honey consumption, blood sugar level result lower as much as by 60 to 100mg/dl.  Natural honey has a glycemic index (GI) of 30.  The low GI portrays that the carbohydrates in honey break down gradually and therefore releases glucose slower. On the other hand, processed honey has a glycemic index of 75, which means that the carbohydrates break down quicker during digestion and release glucose rapidly.
Honey also lowers glycosylated hemoglobin (HbA1c), which is a type of hemoglobin measured to identify the average plasma glucose concentration. The normal range of the HbA1c test in people without diabetes is between 4% and 6%. People with diabetes have a goal of keeping their HbA1c test score lower than 7%. HbA1c levels can decrease to about 2-4% after honey is consumed. In January 2008, the USDA Human Nutrition Research Center stated that honey improves blood sugar control and insulin sensitivity compared to other sweeteners.
How much honey can be consumed on a daily basis by diabetics? About three to five tablespoons a day is recommended. The percentage of total calories provided by sugars should not exceed 10%. Since one tablespoon of honey contains 60 calories, one would be gaining 180 to 360 calories a day from honey, which is sufficient. Therefore, replacing sugars with honey in the diet should be the first treatment advised to Type II diabetics.
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Posted: Feb 4, 2011

Well, it’s been awhile since I posted to D-Feast Friday that was started by Lorraine at This is Caleb in the summer of 2010.  The list is now up to almost 200 recipes.  It’s a place I go to when I’m stuck for what to cook up for dinner, and I know that it’s a tried and tested recipe that I know will turn out great! I posted on Facebook the other day that I was making this up for dinner – they drooled over their keyboard with comments to me -  so here it is for you to all try.   Note – this is not my family secret recipe, but from Chatelaine - and it can be made under 30 minutes!  I’ve tweaked the recipe abit to suit my taste / health preferences, so you’ll find my changes within (brackets).  Enjoy!

 

 PEPPERY MAPLE CHICKEN

 

1 tbsp / 15 mL butter (I use olive oil)
4 skinless,  boneless chicken breasts or 8 skinless,  boneless thighs (my preference is thighs due to price)
1 cup / 250 mL chicken broth
1 tsp / 5 mL crumbed rosemary leaves (I use fresh plus abit more – but am sure dried will work)
½ tsp / 2 mL coarsely ground black pepper or 1 tsp / 5 mL black peppercorns, crushed (I tend to use more  then asked for as I like pepper)
2 tbsp / 30 mL pure maple syrup

- Melt butter in a large frying pan over medium-high heat. Add chicken and sauté until golden, 3-4 minutes per side. Pour in chicken broth, then scrape up and stir in any brown bits from pan bottom. Sprinkle with rosemary, pepper and generous pinches of salt (if you are on a low sodium diet – you can eliminate this step). Bring to a boil, stirring occasionally.

 

- Reduce heat to medium low. Simmer, covered, turning halfway through, until chicken feels springy when pressed, about 10 minutes. Remove to a plate and cover with foil to keep warm. Add maple syrup to pan juices.  Increase heat to high. Boil, uncovered, from 6-8 minutes, stirring occasionally until reduced to about 1/3 cup / 75 mL (WARNING: watch carefully after 3-4 minutes – first time I made this just about reduced sauce to nothing – I just added abit of boiling water after taking pan off burner and all was saved). Pour sauce over chicken (lick spoon afterwards – yum).  Fantastic with mashed potatoes and green beans.

The original recipe which serves 4 – states the following nutrient information per serving: 31 g PROTEIN, 5 g FAT, 7 g CARBS, 327 mg SODIM, 0.2 g FIBRE, 22 mg CALCIUM, 206 CALORIES

 

 

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