BBQ and diabetes

It is Memorial Day, and it is time to think of all those who have died in our nation’s service. Around here, people tend to go to parades, and then head to a barbecue. I am planning on doing the same.

As I was trying to figure out what to bring to the after-parade barbecue, I started to think about all the typical food items that we normally have there. The various meats tend to be fine, but then BBQ sauce gets added – quite a few that are FILLED with sugar. Then there are all the pasta salads, the potato salads, the corn on the cobs, the cakes and other desserts. Yeesh, it is carb city. I do realize that I can eat carbs, but I try to keep myself down to a certain amount per meal. It helps my control if I do that. So, what can I do ?

Chef Hymie Grande created three BBQ sauces with no high fructose corn syrup or processed sugars (also vegan friendly and all natural). Also, part of the profits go to the American Diabetes Association. There is another sauce, this one by Jersey Mary. It has brown sugar, but the carbs are only 4 per 2 tablespoons serving and is low in sodium. They give part of their profits to the Juvenile Diabetes Association.

So, that is one way to reduce sugar intake. But what about veggies? Did you know that you can cover  lots of different veggies with foil and cook them on the grill? Bell peppers, onion, snap peas and mushrooms taste great cooked this way. Just put the veggies in a sheet of foil. I tend to drizzle them with olive oil. Then, fold the foil in half to cover the contents; make narrow folds along edges to seal. (It looks like a little pocket, but completely sealed.)  Then, put it on the grill from 10-30 minutes. (It depends on the size and type of the veggies.)

Did you go to a BBQ? What did you eat?

Here are some links for more information.

Reader’s Digest – 6 tips for healthier grilling

Veggies on the Grill recipe

I found this video talking about some barbecue tips for those with diabetes.