Since ground turkey is verboten (recalled), I am switching to fried alligator tail tonight!!!
It was on sale for $9.99 per pound today at my meat market. It is very easy to prepare and very tasty.
To make it, you cut the gator into 1" - 1.5" chunks. Season with salt and freshly ground pepper. Mix about 3/4 cup of buttermik and 3/4 cup of Frank's hot sauce. Dredge the chopped gator in flour and then dip in the buttermilk/hot sauce mixture.
Heat about 1/2" of oil in a skillet. Fry until golden brown, drain on paper towels, and serve with chilled ranch dressing for dipping.
Metformin is an inexpensive, generally well-tolerated, and effective medication in treating Type II diabetics with a history of insulin resistance.
A ninety day supply costs about $4.00 or about 4.4 cents per day for me. I doubt anyone is making huge profits from this generic medication.
Maybe I missed something, but I have never seen any TV, print, or Internet advertising for this generic medication. The manufacturers do not offer "free" steak dinners, provide perks to prescribing physicians, or appear at diabetes conferences for CDE's, physicians, or consumers.
Taking Metformin does not preclude the inclusion of better dietary habits and/or more physical activity. In fact, just the opposite. As my doctor told me, taking this small dosage of Metformin is not a license to eat anything. It is an adjunct therapy meant to complement lifestyle changes.
I have done all three (to the best of my ability with some medical restrictions) and it has been effective for me.
I have had five eye surgeries in the last 7 months. Both my regular ophthalmologist (who did the two cataract surgeries) and the retinal surgeon who has done the rest of the work could have not been more cordial. They both are soft-spoken, have a subtle, but good sense of humor, and took all the time necessary to answer my questions.
I can't honestly say I have enjoyed having surgery, but I appreciate them greatly.
I completely understand the need to maintain a ratio of carbohydrates/proteins/fats. It is not that complicated. You simply count the calories contributed by each to the overall caloric intake. I used to do that meticulously after I was diagnosed six years ago. My ratio was 45% carbs, 35% protein, and 20% fat (with 1/5 of the fat coming from saturated fats).
After doing that for a few years, I was able to back off the precise daily calculation, because I am able to maintain my glucose levels at good levels as measured by my A1C (last one was 5.2%). I am just not as obsessive as I was several years ago.
I guess I still don't understand why you stated the caloric contribution of each in ounces when you knew it was grams. Why not just correctly say grams? That could be very misleading to some people if they believed that one ounce of carbohydrate = 4 calories, when in fact it equals 112 calories.
In the meantime, I will continue to find a source or sources that support your opinion that muscle tissue does not require insulin for glucose uptake "at times". I may pose a question to Dr. Dansinger. Would you accept his opinion?
I am glad you are able to follow KMMac's posts and some of Dr. Dansinger's replies. It is just over my head.
By the way, fats have 9 calories per gram, not per ounce. Same goes for carbohydrates and proteins. It is 4 calories per gram, not per ounce. One ounce equals 28.3 grams.
I am not sure I agree with your statement that insulin in not required for glucose uptake in muscle tissue. I was under the impression that only the brain and liver could uptake glucose without insulin.
You might want to read point 1 under "Insulin and Carbohydrate Metabolism" is the following article:
I guess I am very fortunate. I can eat almost any food in moderation and my post-prandial levels are nearly always below 140. If I eat to excess, which I do a few times a year, the level might be higher. But, it is kind of a crap shoot. A couple of years ago, I won a bet on a basketball game and was treated to lunch at a local Mexican restaurant. I had a burrito platter that came with queso sauce, rice, and black beans. I also had chips and guacamole before lunch. My two hour post-prandial was 86. Go figure.