Nutrition

Hi again, Looking for a healthy, low-fat, low-calorie, easy-to-prepare, delicious snack? Check out the USA Swimming web site for the latest recipe of the month. www.usaswimming.org/.../ViewMiscArticle.aspx Here's a teaser photo... Enjoy! Swimmer Bill

I can't imagine anyone not being able to eat -any time, any place, anything. How does that happen? I can even eat while I'm swimming. I am starving all of the time

George, Are you a type 2? I am thinking this as you are able to go off medication. Also because you can 'snack'. (How I wish) For those who are confused, think of insulin as a key that unlocks the door to every cell in your body to allow your blood sugars or fuel in. Type 1 do not have a key. Their pancreas simply does not make any insulin and therefore must they must inject insulin daily. Type 2's make lots of keys, only their keys are like putty and need help getting the keys to work. They can be managed on a combination of diet, exercise and medications. Both must test their blood sugars several times a day. Both must watch and count their daily carb intake, as well as fat, proteins etc. When I train, go on a long bike ride or compete in a marathon swim, I eat enough carbs (and protein if the event is longer than 2 hours), every 45 mins to keep my energy up, and my sugar levels in the 'safe for exercise' range. I do however have insulin on board as well, although not quite the same amount as if I wasn't exercising. IF I didn't then it is difficult to use those carbs, I would not be able to eat enough and would then breakdown muscle etc for fuel. When exercising I must test by taking a blood sample from my finger and measuring this before during and after all training, exercising and competing. This adds considerable time to my events, (for example my last 26km marathon swim my testing accounted for 24 minutes ) but I am happy to be able to enter and finish as well as I can. You see, I cannot 'fuel up' without knowing what my levels are. Very mathematical and a matter of tricky calculation. Better to cross the finish line, than to be hauled out. When I am finished what ever event or training, cross training etc then I will eat a carb and protein meal with my insulin to replace the glycogen and fuel I used up. Raise your glass in Mexico and enjoy your holiday. (Hard spirits have no carbs, it's the mix you have to watch!!! Happy training. Nice to meet another diabetic swimmer! Happy to answer any questions from other diabetics or coaches. Kiwi ps, Swimming Bill, thanks for the recipies. I'm going to make this one for lunch and will bring some to munch with some veges during part of my dryland training tomorrow. Great source of protein and carbs. Thanks again, keep posting more tasty treats!

Originally posted by craiglll@yahoo.com I can even eat while I'm swimming. Doesn't the food get wet? :D

Originally posted by CoachRay Doesn't the food get wet? :D Do one armed backstroke, and use the other hand to keep the food dry!

Originally posted by 2go+h20 George, Are you a type 2? I am thinking this as you are able to go off medication. Also because you can 'snack'. (How I wish) Fortunately type 2. The essential thing for me is to make sure that I consume protien when I take in the carbs so I don't get an immediate sugar bang, protein slows the sugar hit. We used to consume lots of wheat germ oil 30 3minum capsules a day (a source of vitamin E) to give us the glycogen for the muscles. I now take 1600 iu of vitamin e for regular training boost it for 1 week to 2400 iu a day before a long swim. We had fries and shrimp last night for dinner with a great hot sauce to get ready for our prep diet for Mexican food. Fries and shrimps cooked in olive oil, a few greens and tomato salad, 12 red grapes a perfect combo of carbs protein and fat etc. Oh forgot the great coffee (no sugar with h/h cream) my wife Chuckie makes. George

Originally posted by Leonard Jansen Easy/cheap vegetarian recipe with complete proteins: Cuban-style black beans: 2 cans (~1 lb each) of black bean (don't rinse) 1-2 cloves garlic 2 TBL olive oil 1/2 tsp dried oregano 3 TBL vinegar (any type - each type gives a different result) 1 green pepper a) chop pepper and garlic and saute in oil for a few minutes. b) add everything else and let simmer until it thickens a bit (15 minutes) Serve with rice (I prefer basmati rice) and corn in some fashion. Great with hot sauce on it. -LBJ I would like to take this opportunity to just say that this recipie is AWESOME!! Yum!! It was sooo good! Thank you for posting one of my new favorite foods!! ~Kyra

Had a great meal today... Fresh caught Sockeye Salmon Sliced down the side with lemon slices and mayo inserted. Covered with foil a touch of salt and pepper. Baked in the oven at 350 degrees for 40 minutes. Fresh picked beets and beat greens. 6 Fresh dug small red potatoes boiled with 6 cloves of Garlic and smothered with butter. My but it is great to live on Vancouver Island and with a wife who cooks such wonderful meals.

Originally posted by craiglll@yahoo.com I can't imagine anyone not being able to eat -any time, any place, anything. How does that happen? Beats me! Wish I knew (snacking on trail mix). Is it impolite to type with my mouth full?

I had to get back to food, found this site in Ireland site www.takeaway4you.com. Find good places to eat in Ireland and some not to great. I was their first poster on their forum takeaway4you.com/.../index.php