Wednesday, March 3, 2010
I worked on bookcase #1 yesterday. The second shelf down is dedicated to my cookbooks. I like to cook and bake, so I'm not surprised that a single shelf no longer contains my collection. What did surprise me was how many "diabetic cookbooks" I've acquired. You see, I don't really believe in cooking "special" foods for Type 1 diabetes. The bolus options on my pump do a pretty good job of accommodating what I eat. Of course, I do believe in healthy eating and all things in moderation for those with diabetes or without (even if I don't always practice these beliefs). But cooking special dishes, especially desserts, which are a sad knock-off of the "real thing"? I don't really see the point. In my experience, the knock-off is somewhat nasty and just leaves me wanting to indulge in the real thing anyway.
In the end, a couple of my diabetes cookbooks did make their way back onto my book shelf. I kept the Splenda book, which I have used and which does have some really good recipes. I like the ones that use real sugar along with Splenda (which I sometimes swap out for Stevia). I also kept some of the Low GI books, because my post-meal spike is smaller and easier to control with foods that are lower on the Glycemic Index. The rest of the books were donated to our local library's book sale. I know I haven't used those and probably never will - but someone else might enjoy them.
What are your thoughts on diabetic cooking? Do you own any Diabetes Cookbooks? Do you use them?