If you are a regular reader here you might remember when I wrote about how I had gotten a bad A1c hemoglobin glycosylation blood test (6.2) putting me into the diabetic range. It was scary and all this time I actually thought I was being considered “pre-diabetic” but in truth my doc viewed me as diabetic....

(This post will appear on The Spirit World blog, a member of the Well Fed Network) I received a sample of the 100% Organic Partida Agave Nectar some time ago and it has been quite a journey as I developed recipes for this interesting product. The Partida Tequila company makes their tequila, as you might expect, from...

If you are diabetic, pre-diabetic, following a low carb diet, or simply trying to eat lower processed foods, breakfast can be one of the hardest meals of the day. So much of what we eat here in the US for breakfast is high glycemic. If you want to eat on the go, it can be extremely...

I am continuing to explore low GI cooking that not only appeals to me but also must pass the very rigorous and often fickle family test. I like to cook with tofu but my 10 year old has decided she doesn’t like it while the rest of the family will eat it happily. When...

(Glucose: Wikipedia source – public domain) If you choose to read The Glycemic Index site, you may briefly run across something called the Second Meal Effect (SME). As I understand it and in short, if one eats a low GI food at one meal, there is a carry over effect to the next meal in terms of...

(Bhutanese red rice onigiri with tofu and split pea puree, recipe towards the end of this post) Today’s post is going to have multiple personalities. I am going to cover three main topics: Low Glycemic Cooking and why I care A recipe for the Bhutanese red rice onigiri you see above A how-to on making onigiri with my...