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Posted 12/25/2013 4:56 PM (GMT 0)
BGL was 89. Best it's been for a looooong time. I guess those tamales last night must have been good for me. yeah
Posted 12/26/2013 4:36 AM (GMT 0)
Tamales? Tamales?  You had tamales for dinner and you had 89 this morning?  Can you please give us the recipe! 

yeah  

That's fantastic!  Congratulations! 

Posted 12/26/2013 1:04 PM (GMT 0)
They're really easy to make - I bought them at Sam's Club, put some Wolf Brand chili over them.

Sometimes I don't know what's in control of my body, Lanie.
Posted 12/26/2013 1:41 PM (GMT 0)
Judy, do you know the ingredients and the carb count in them?
Posted 12/26/2013 6:32 PM (GMT 0)
One possible explanation is that tamales are made with corn flour and some of us find that corn helps our blood sugar.

www.healingwell.com/community/default.aspx?f=20&m=2882142
Posted 12/26/2013 7:41 PM (GMT 0)
15 gm. fat, 28 gm. carbs, 16 gm. protein.

Ingredients: Masa, lard, salt, chicken broth, corn oil, paprika, pork, peppers, tomato, garlic, "spices" and of course a couple of preservatives.

Yes, my friends, these were not health food, but it was Christmas eve and I said the heck with it. They're not supposed to be health food, they're soul food!
Posted 12/26/2013 8:34 PM (GMT 0)
Well, if you're not eating these everyday or on a regular basis, I wouldn't worry about the content. I don't think once in awhile is going to do much damage. Others may feel differently.

Lard has had a bad reputation, it's true. I think it was used a lot more in the past than it is now, but people's lifestyles were different, too - more active and eating less in general.

Anyway, I'm glad it didn't raise your blood sugar. (Maybe it was the fiber and the fat?)
Posted 12/26/2013 9:33 PM (GMT 0)
Ingredients: Masa, lard, salt, chicken broth, corn oil, paprika, pork, peppers, tomato, garlic, "spices" and of course a couple of preservatives.

Masa is Spanish for dough. In the Americas, it is often short for masa de maíz, a maize (corn) dough made from freshly prepared hominy. It is used for making corn tortillas, tamales, pupusas, arepas and many other Latin American dishes
Posted 12/27/2013 12:51 AM (GMT 0)
In general usage, masa almost always refers to a corn dough. Latinos, at least in Texas, refer to flour as masa de harina. And yes, we have tamales only at Christmas time. I figure two or three tamales (one per meal, of course) a year won't kill me.

Lard is full of cholesterol and very bad for the cardiovascular system. That's why I never use it. I have canola and olive oil in my house, and that's all we use. We had a lady in Austin who would make tamales with canola oil - they weren't too bad, and we used to get those. Now that we're in Tennessee, beggars can't be choosers, so we just eat them much less often.
Posted 12/29/2013 2:47 AM (GMT 0)
Interesting. I also find that eating tamales made from corn dough does not raise my sugars much. I'm currently running 79-87 before breakfast and A1C at 5-5.6
Posted 12/29/2013 3:44 AM (GMT 0)
Hi Marburg, great blood sugar!  yeah   Congratulations!
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