PJ O'Donovan

<The only good part is that in most cases, the size of portions in US
restaurants takes care of the problem. When I get there, I am no
longer
hungry.
Donna Evleth>

The portions are there for the gluttons among us. My wife and I usually
order 3 appetizers, sharing one as a complete meal.

Do you really feel the US portions are bigger than the Germans with
such humongous plates as their Bauernschmaus. When travelling there my
wife and I order the Kinderteller (child's plate) or just a Vorspeisen
(appetizer). Herr Ober then typically inquires if we are sick

Go Fig

In article <[email protected]>, Martin
<[email protected]> wrote:

    > On Fri, 22 Jul 2005 17:46:00 +0100, [email protected]
    > (chancellor of the duchy of besses o' th' barn and prestwich tesco)
    > wrote:
    >
    > >Donna Evleth <[email protected]> wrote:
    > >
    > >[]
    > >> In this respect, France is more diabetic friendly than
    > >> the US or the Caribbean, most of which caters to US tastes.
    > >
    > >It's true that cheese for dessert isn't that popular in the US, but
    > >plenty of US restaurants would serve a cheeseboard- and in a certain
    > >restaurants (Italian, French, and any so-called 'internationa cuisine'
    > >restaurant), you'd expect it. I wouldn't say the selection is the same
    > >as you might expect in France, but that's another matter.
    >
    > I never found any good cheese in the USA.

There are some good cheeses produced in the U.S., however Fed law
requires both aging and pasteurization... eliminating some of the best
stuff from even being imported.

jay
Fri Jul 22, 2005
mailto:[email protected]




    > Did I miss something or have
    > things improved?

PJ O'Donovan

< Also in France
sugar is generally not added to salad dressings, so salads are a safe
bet
here.

Donna Evleth>

Salads are a "safe bet" in North Carolina and Georgia. Practically all
restaurants in these parts have salad bars with multiple sauces in
separate containers with the scoops marked as to the type of sauce in
the container. A sugar free and fat free sauce is always available to
allow freedom of choice.

Those who choose to be sinful can do so while those who choose to be
holier can do so.

American restaurant entrepreneurs are champions of the premise that
the customer is always right and give them what they want. That's the
premise that keeps their cash registers ringing. Of course a Socialist
would not like that premise because big brother is really the one who
knows what is best for us.

Timothy Kroesen

Earl seems to forget he was born and apparently well raised with
American taste buds. Had he not been reared thusly he may not have
achieved his present advanced age to begin with.

Tim K

"Martin" <[email protected]> wrote in message
news:[email protected]...
    > On Fri, 22 Jul 2005 04:50:49 GMT, "Timothy Kroesen"
    > <[email protected]> wrote:
    > >
    > >"Earl Evleth" <[email protected]> wrote in message
    > >news:BF05C3DD.72819%[email protected]...
    > >> On 21/07/05 20:02, in article
    > >> [email protected]. com, "PJ
O'Donovan"
    > >> <[email protected]> wrote:
    > >>
    > >> > We have plenty of restaurants with food good enough to satisfy my
    > >> > tastes ---
    > >>
    > >> No doubt, but God would have given Americans taste buds if He
    > >> thought they deserved good food. The French are God's chosen
    > >> people in that regard.
    > >Has Earl been banished from his bride's table for a fortnight or is
this
    > >an imposter?
    > Too much irony in his wine or too much wine or both?
    > --
    > Martin

??

Donna Evleth wrote:

    >
    >>From: [email protected] (chancellor of the duchy of besses o'
    >>th' barn and prestwich tesco)
    >>Newsgroups: rec.travel.europe
    >>Date: Fri, 22 Jul 2005 17:57:34 +0100
    >>Subject: Re: Brutal heat wave hits US-time to come to Europe
    >>Wel, what do you like at home? You'll be surprised how much stuff is
    >>imported now.
    >>Most of the stuff I've had in the US was usually imported. Apart from
    >>not being able to import non-pasteurised varieties (a big handicap I
    >>admit) it's not a bad variety. You can even get Norsk Geitost at the
    >>supermarket near where I stay in Boston, but I doubt most people like
    >>that! For US cheeses (and there's a growing market for domestic fine
    >>cheeses) I usually tried the ones available at 'slightly fancy' chains
    >>like Trader Joes or Bread and Circus. (Actually, the latter may not
    >>exist outside Boston, but TJ certainly does.)
    >>Don't get me wrong- the US isn't France- the variety's not the same, but
    >>it's not just chunks of bland cheddar either.
    >>
    >David, my problem is not supermarkets, it's restaurants. Here in France, at
    >the end of the meal with ourselves and friends, they order the dessert, I
    >order the cheese, and I am happy. In the US, they order the dessert, I
    >order nothing, because I can't, and I sit there watching them eat.
    >The only good part is that in most cases, the size of portions in US
    >restaurants takes care of the problem. When I get there, I am no longer
    >hungry. But there are a few occasions when not being able to have the
    >special dessert, and not having any other compensation, hurts.
    >Donna Evleth
    >
    >>--
    >>
    >
Problem solved -- order dessert *first*! BTW -- do you like chicken
legs? (I'm serious!) I've got a great little recipe that we call
"Tangy Chicken" that only works on chicken legs (and thighs) -- doesn't
work on breasts. It's quick, too!

Earl Evleth

On 22/07/05 21:16, in article
[email protected] om, "PJ O'Donovan"
<[email protected]> wrote:

    > <You mentioned on another group that your wife has a "craving for
    > sugar"
    > and initially had a problem adjusting to being diabetic with regard
    > to controlling her foods. Earl Evleth>
    >
    > I don't know where you got that idea. Like many diabetics she may crave
    > the poison that could destroy her but rarely touches it and when she
    > does then limits herself to a couple of teaspoons while I consume the
    > rest. From the very beginning she has always been careful about her
    > diet.

    > She was diagnosed with type 1 30 years ago and her sugars were not
    > under control for some of those years because the home testing
    > technology was not availabale in those early years. Maybe
    > that is what made you go off half cocked again.

What you wrote in the previous paragraph confirms
what I though. You went into long description of your wife's
problems in alt.support.diabetes.uk. Since I am in the same
situation as you I paid attention. You also posted a news item there
saying that most diabetics do not "test" and closely follow their
blood sugar levels. A certain fraction will cheat, just like any
dieters. I can add that my brother died two years ago from
complications due to diabetes. His problem towards the end were
the complications of dialysis with regard to traveling. Having
to get a dialysis three times a week means careful planning.
Diet planning was secondary to that constraint. It became so
constraining he finally gave up traveling. The US seems to have
a large number of dialysis centers but I would not know what
do to in Europe.

Donna Evleth

    > From: "PJ O'Donovan" <[email protected]>
    > Organization: http://groups.google.com
    > Newsgroups: rec.travel.europe
    > Date: 22 Jul 2005 16:48:26 -0700
    > Subject: Re: Brutal heat wave hits US-time to come to Europe
    >
    > < Also in France
    > sugar is generally not added to salad dressings, so salads are a safe
    > bet
    > here.
    >
    > Donna Evleth>
    >
    > Salads are a "safe bet" in North Carolina and Georgia. Practically all
    > restaurants in these parts have salad bars with multiple sauces in
    > separate containers with the scoops marked as to the type of sauce in
    > the container. A sugar free and fat free sauce is always available to
    > allow freedom of choice.
    >
    > Those who choose to be sinful can do so while those who choose to be
    > holier can do so.
    >
    > American restaurant entrepreneurs are champions of the premise that
    > the customer is always right and give them what they want. That's the
    > premise that keeps their cash registers ringing. Of course a Socialist
    > would not like that premise because big brother is really the one who
    > knows what is best for us.

You know, PJ, you might be informative if you could just leave off the
right-wing political propaganda you give in almost every post.

I was glad to hear about salad bars in Georgia and North Carolina. I did
not find any in South Florida.

Donna Evleth
    >

Donna Evleth

    > From: "PJ O'Donovan" <[email protected]>
    > Organization: http://groups.google.com
    > Newsgroups: rec.travel.europe
    > Date: 22 Jul 2005 12:16:26 -0700
    > Subject: Re: Brutal heat wave hits US-time to come to Europe
    >
    > When we travel to Europe we have to plan accordingly to accommodate the
    > different conditions facing diabetics there.

I think the basic point here is that anytime you go to an area where you
don't live, even a different part of the US, you have to plan so as to
accommodate the different conditions facing diabetics there. For example,
in another post you stated that most restaurants in Georgia and North
Carolina had salad bars with a wide choice of dressings, and I commented
that I had not found salad bars in restaurants in South Florida.

Donna Evleth

Donna Evleth

    > From: Karen Selwyn <[email protected]>
    > Organization: Cox Communications
    > Newsgroups: rec.travel.europe
    > Date: Fri, 22 Jul 2005 15:38:48 -0400
    > Subject: Re: Brutal heat wave hits US-time to come to Europe
    >
    > Donna Evleth wrote:
    >>
    >>
    >> David, my problem is not supermarkets, it's restaurants. Here in France, at
    >> the end of the meal with ourselves and friends, they order the dessert, I
    >> order the cheese, and I am happy. In the US, they order the dessert, I
    >> order nothing, because I can't, and I sit there watching them eat.
    >
    > Can you eat fruit? There's not a restaurant in the US that won't serve
    > you a portion of unadorned fresh fruit if you ask. The fruit may not be
    > on the menu, but if there's fruit mentioned anywhere on the menu -- as
    > garnish or as an ingredient -- you can be sure that same fruit can be
    > served as a dessert.

That's good to know. I can eat most fruits. Fresh, unadorned fruit is
available here in France, on the menu as "salade de fruits", which despite
the name is usually not the kind of fruit salad or fruit cup with sugar
added, but I did not realize that it was possible to order fresh, unadorned
fruit in the US because I never saw it on the menu. Thanks for the tip.

Donna Evleth
    >
    > Karen Selwyn
    >

Donna Evleth

From: ?? <[email protected]>
Organization: West Virginia Network
Newsgroups: rec.travel.europe
Date: Fri, 22 Jul 2005 21:09:44 -0400
Subject: Re: Brutal heat wave hits US-time to come to Europe


Problem solved -- order dessert *first*! BTW -- do you like chicken
legs? (I'm serious!) I've got a great little recipe that we call "Tangy
Chicken" that only works on chicken legs (and thighs) -- doesn't work on
breasts. It's quick, too!

I love chicken legs. Can you give me your recipe?

Donna Evleth

Earl Evleth

On 22/07/05 23:14, in article
1h04imq.1qlpjp51ciez40N%stanislas.kertanguyde@lapo ste.net, "Stanislas de
Kertanguy" <[email protected]> wrote:

    > One thing the helped kill its consumption years ago, was a late 1970
    >> incident in which horses were imported uncontrol from the USA. Several
    >> of these animals were experimentally infect with triganosis, about
    >> a half dozen French became ill and several died. Basically horse was not
    >> raised to eat so the source is the problem.
    >
    > Hello,
    >
    > Most dead horses still end up in food, I think - given it's very
    > difficult to bury a horse. But it ends up in pet food...


Right, but the problem I mentioned was an unusual case where poisoning
in humans occurred. As I remember a considerable number of wild
horses was harvested to food in North America, the quality of this
meat was not bad and fit for human consumption.

I don't know what the situation in France is now but inspections
were tightened up after the deaths.

Earl Evleth

On 22/07/05 23:46, in article [email protected],
"Mxsmanic" <[email protected]> wrote:

    > PJ O'Donovan writes:
    >
    >> She is lucky in that she begins to feel symptoms coming on when she
    >> gets in the lo 90's.
    >
    > But 90 mg is in the normal range.

70-110 is often cited as the normal range for healthy people, some
constriction of those numbers is possible (moving the high down
to 100 and the low up).

Diabetics can be roughly put into three general classes,

1) those that control their sugar levels through diet and exercise (type2)
but take no medication. These can be classed as pre-diabetic in some cases.
2) those that take medication but not insulin
3) those on insulin.

Class 1s do not have to worry so much about hypoglycemia but hyperglycemia.

With people on medication the problem of going too low occurs.

Lastly one size does not fit all. So my wife who often tests in the 80-90
region (but takes no medication), even for fasting glucose, does not display
hypo symptoms as does PJ's wife who takes insulin. Some drugs slow
glucose release from the liver. Alcohol will also lower glucose release
and so mixing medication and alcohol is not advised. Class ls, who take no
medication potentially have a easier time of it.

Earl Evleth

On 23/07/05 1:18, in article
[email protected]. com, "PJ O'Donovan"
<[email protected]> wrote:

    > I don't what circles you travel in but Americans in our social circles
    > avoid deserts like the plague to avoid gaining weight..

People who go sailing are generally not fat! You associate with
the couch potatoes.

Earl Evleth

On 23/07/05 2:20, in article
[email protected] .net, "Timothy Kroesen"
<[email protected]> wrote:

    > Earl seems to forget he was born and apparently well raised with
    > American taste buds. Had he not been reared thusly he may not have
    > achieved his present advanced age to begin with.

God was good to me (for good reason, no doubt!).

My advantages of youth were having a mother who, from the Mid-West,
was a terrible cook. I never complained about but late
in life my brothers also confessed they felt the same thing.

Sooo- My mother made me to it. Made me search the world for
better food, since it could not be worse than at home.

Possibly coming to France over 30 years ago provided me with
some extra advantages, foodwise. I am the only surviving member
of my immediate family. They did not die of food poisoning.
But food deprivation of the worst kind (having to eat in
America) may have played a role.

Martin

On Sat, 23 Jul 2005 09:22:53 +0200, Donna Evleth <[email protected]>
wrote:

    >> From: "PJ O'Donovan" <[email protected]>
    >> Organization: http://groups.google.com
    >> Newsgroups: rec.travel.europe
    >> Date: 22 Jul 2005 16:48:26 -0700
    >> Subject: Re: Brutal heat wave hits US-time to come to Europe
    >>
    >> < Also in France
    >> sugar is generally not added to salad dressings, so salads are a safe
    >> bet
    >> here.
    >>
    >> Donna Evleth>
    >>
    >> Salads are a "safe bet" in North Carolina and Georgia. Practically all
    >> restaurants in these parts have salad bars with multiple sauces in
    >> separate containers with the scoops marked as to the type of sauce in
    >> the container. A sugar free and fat free sauce is always available to
    >> allow freedom of choice.
    >>
    >> Those who choose to be sinful can do so while those who choose to be
    >> holier can do so.
    >>
    >> American restaurant entrepreneurs are champions of the premise that
    >> the customer is always right and give them what they want. That's the
    >> premise that keeps their cash registers ringing. Of course a Socialist
    >> would not like that premise because big brother is really the one who
    >> knows what is best for us.
    >You know, PJ, you might be informative if you could just leave off the
    >right-wing political propaganda you give in almost every post.
    >I was glad to hear about salad bars in Georgia and North Carolina. I did
    >not find any in South Florida.

I thought we had established that US chain restaurants had salad bars?
--
Martin