Both of my parents are in there 70's and they both have type 2 diabetes. As their primary carer I need to change their eating habits without upsetting their fixed habits too much. Can you advise me on how to change their eating habits when they are both stuck in their ways?
Adrienne. Sheffield UK.
Dr. Peter J. D'Adamo's Eat Right For Your Type and Cook Right For Your Type and Diabetes Blood Type Books contain a wealth of information about how to use staple foods to cook the meals that your parents are probably eating right now, but with the wrong ingredients. For example, should your parents be O blood type, cutting out all wheat products by substituting Spelt in place of wheat flour, will help you to feed your parents the cakes and biscuits you say they love to eat and the only differences will be improved taste, digestion properties and health benefits. Check out the Amazon recommendations for more information. Diabetic Associations across the globe are also dedicated to helping you with additional resources and information and more info about this is provided on the changes directory page and on change is life.
Understanding your blood type and cooking for your blood type further supports the information provided by diabetic associations. It also works out cheaper and healthier in the long run to have the right ingredients in the cupboard that you can use to cook the foods you like to eat instead of being on a diet that is controlled by someone else. In this way changing into a healthier diet is supported by your preferences and less difficult to learn because the recipes structures remain the same.
Sweet Potatoes are a vitamin A packed treat. They are lovely when baked, and are great in casseroles and stews. These pancakes are a perfect accompaniment to grilled meats and roasts and are equally delicious with poultry and fish (check out which meats and fish your blood type needs by reading Peters book)
1 large sweet potato or 4 cups grated
1/4 red onion, grated
2 tablespoons chopped fresh cilantro (coriander)
1 large egg
1/4 cup spelt flour
1/4 teaspoon salt
1/4 cup olive or canola oil for cooking
Wash and rinse sweet potato: do not peel. Grate over a large plate. Add onion and cilantro (coriander). Mix in egg and flour until well incorporated, then add salt. The mixture will be loose, but will form patties. In a large skillet, heat oil and carefully pan fry each cake 4 to 5 minutes on each side. Once cooked the pancakes can be kept warm in a 250-degree F (121C) oven for an hour or so.
Makes 6 large dinner-size pancakes or 15 appetizer-size pancakes.
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