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sauces & rubs and diabeties

post #1 of 36
Thread Starter 
Wonder if anyone has a suggestion or receipes more suitable for diabetics that the ones heavy in sugar? Something that would give somewhat similar results.

Loves Jeff's rub but any receipe heavy in sugar it not good for my health or any diabetic for that mater. One batch of the rub has about 3 days allotment of carbs for a diabetic.

Yea I know you don't eat a whole batch of the rub at one meal but controling and limiting carb intake is the difference between living a fairly normal life and one with a lot of major health issues.
post #2 of 36
Seems to me somewhere in the dark corners of my mind there is help on this subject. Gimme a day or two and if nobody else comes up with it in the meantime I will be working on it!

post #3 of 36
My brother-in-law is a bad diabetic with a wicked sweet tooth. My sister uses some sugar substitute that starts with a Z I think maybe an X and alot of that yellow packet sugar - Splenda I think it's called. Maybe you could use that instead?
post #4 of 36
Not to be a wet blanket, here, Debi, but splenda, the closest thingy to real sugar is actually too powdery and does not satisfy the volume and performance of real sugar, especially if turbinado is required.

Somewhere I have recipes that are salt free, sugar free, salt and sugar free. I am sure they are in one of my many cook books because they are not in my databae.

I'll keep searchin'

post #5 of 36
Sugar? There's sugar in rubs? Heh... when I make a sweet one, by my standards, I use maybe a tablespoon in a batch. Try it without sugar. Isn't fruit sugars/juice better? use concentrated apple juice for a base, or orange. How bout maltose...corn syurp, or malt...
post #6 of 36
NOPE! All still sugar! Whether it be sucrose, glucose, lactose, fructose or otherwise, still sugar.

post #7 of 36
Hey Webfoot, I know your struggle, I been diabetic for 44 years, personally, what little sugar is in Jeffs rub, don't much affect my blood sugar. What shoots me through the roof is, corn, spuds, rice, etc. With sauce, I like the southern vinegar style, very little or no sugar, also the Alabama white sauce is wonderful. Feel free to PM me if you would like to chat. Terry
post #8 of 36
Thread Starter 
Monty, sounds like you just might be a diabetic yourself or have someone in the family that is. Thanks for the offer to look.

I'd given Splenda some thought but didn't think the rub would turn out anywhere near the same on the finished meat. If it was just the sweet I'd likely use Stevia but it doesn't have the bulk. Bet a Tbs would equal a couple cups of sugar in sweetness.
post #9 of 36
Thread Starter 
Hey I'm just a newbie, 5 yrs. The wife takes care of me food wise. In the 5 yrs the worst my A1c reading has been is 6.1, barely above normal range. I suspect as time marches on it will get harder to keep my glucose level in check. Have a BIL with diabeties and doesn't try and control his blood sugar and also have a neice's husband who doesn't try and control his blood sugar. Guess it's going to take and loss of a leg, kidney or eyesight to get their attention. Yea, all the good food is bad for us. confused.gif
post #10 of 36
Well sir, sounds like you have excellent control. It seemed to me that everything good, was BAD, till I found, BBQ MEAT! It will get better for you. There is lots of low carb stuff. Again, PM me if you want to talk. Another thing, as time marches on, it will get easier for you to know and control your BS. Keep your faith my friend, God loves you. smile.gif Terry
post #11 of 36
Dang I found a forum on one the the sausage sites about recipes for diabetics and now I can't find it. I'll keep looking!

Here a link to the X sugar substitute - it's not bitter like the pink stuff or the yellow stuff and it does not mess up my brother in-laws sugar. It expensive though and not as bulky as real sugar


The manufacturer's of Splenda suggest that when you're making cakes with Splenda, for every 1 cup of Splenda used, add 1/2 cup sifted nonfat dry milk powder and 1/2 teaspoon of baking soda to the dry ingredients. When baking bar cookies, brownies, muffins, and quick breads, add 1/2 teaspoon of baking soda for every 1 cup of Splenda used. In muffins and quick breads, also add 1 to 2 tablespoons honey or molasses for extra flavor and moistness. For further tips on using Splenda in your holiday cooking and baking, visit their website: www.splenda.com.
post #12 of 36
I agree with Terry, my sugar isn't really that much highier after eating something with Jeff's rub on it. Now let me eat some kind of a potato with my breakfast.... 210 at least. But I say "let me eat my Q and I'll drop some thing else off the list tomorrow.
post #13 of 36
I didn't know potatoes and corn were bad. I'm not sure my sister does either they eat taters with every meal! I think he'd throw her out of the house if she didn't make taters. He's a new diabetic just got called on it about 6 months ago. Guess there's alot to learn. Sounds like starch is bad then - how about pasta and rice? Is that bad too?
post #14 of 36
taters and corn=carbs...........my diet calls for the 4-4-5.......4 is 4 carb units.........15grams of carbs = 1 carb unit...........i have had my bloodsugar SO high.........the hospital couldn't read it.......and they go up to 700............

if i feel i am going to go over my carb limits......i just increase my insulin.......my sister, who is now 51, has been a diabetic since she was 6......she wasn't supposed to live past 30.......isn't medicine today wonderful.......my last doc visit was 2 weeks ago......6.3.......and i eat what i want.........but i only eat one meal aday..........my bloodpressure meds mess with more than the carbs i eat.......heheheh......good ol ******....icon_smile.gificon_smile.gificon_smile.gif

and yes debi.........thats all carbs.....startch........any wheat product......rice.....corn......etc.

post #15 of 36
Here's a rub I came across in my lookin'. I KNOW I have a lot more somewhere. Will keep lookin. This recipe make sufficient quantity for two 6 lb butts.

More coming when I find them!

Spice Rub:
3tablespoons (45 ml) good-quality chili powder
3tablespoons (45 ml) paprika
2teaspoons (10 ml) dry mustard
2teaspoons (10 ml) garlic powder
2teaspoons (20 ml) onion powder
1teaspoon (5 ml) freshly ground black pepper
1teaspoon (5 ml) cayenne pepper
1teaspoon (5 ml) crushed dried thyme
1teaspoon (5 ml) ground cumin
salt (optional)
post #16 of 36
kewl.......thankx dude......will give that a try.....if momma agrees......always got to run it by the boss......even IF she aint the one doing the cooking.......heeheheheh...........on my 6 lb butt this next weekend

post #17 of 36
whatabout honey & molasses ?
post #18 of 36
Honey and molasses are still loaded with the bad stuff. Great natural products, but, unfortunately........
post #19 of 36
now i'm on a mission...
post #20 of 36
just look on the label.....see what the serving size is.......and how many carbs per............divide by 15.......you got your carb units......

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