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[personal profile] ritaxis
If you cut the celery root raw into little pieces and fry them with onions and a tiny amount of carrot and whatever herbs you like with potatoes, you can have a low-glycemic home fries that's really really yummy.

If you put whole celery roots into water and turn on the fire and forget them for maybe an hour or maybe more, and you come back and peel them and cut them into potato-salad sized pieces and then do whatever you would do with potato salad, well, there you go.

Cooked celery root is sweet and has a potatoy texture. Apparently the starches that are causing these characteristics are not quickly and thoroughly taken into the body and don't mess with your blood suger levels like potatoes do.

On the other hand, the study to evaluate the tightest control methods currently in favor for treatment of type 2 diabetes has been halted because too many people died using the regimen. The study is part of a larger multifactorial study: the ironic part is that the group doing the study originally had to defend the ethics of the study because it was witholding the best currently known treatments from patients. The reason the study got the go-ahead is that the premises of the treatment regimes had never been tested. They're also studying less strict blood sugar control, more and less strict blood pressure control, and more and less strict cholesterol control.

The high death rate among the tight-control group is not actually explainable right now, because nobody knows enough about any of the mechanisms involved. There's not a take-away lesson for doctors and patients, except that Type 2 diabetes is probably more different from Type 1 than we currently recognize. The rationale for tight control for Type 2 diabetes comes from two things: "normal" people have a certain range of blood sugar, and Type 1 diabetics are known to benefit from tight control.

Some people have been saying for a long time that the complex involving Type 2 diabetes is really, really different from the normal state: not even a disease process, but a different evolutionary strategy. Unfortunately, some of them also say that there's no pathology involved, and that's clearly not the case, when you look at mortality and morbidity.

I don't have a personal dilemma with respect to the new findings. My A1c is well below the target of the loose-control group: it's only a sliver over normal. And my treatment with respect to that is hardly a treatment: no additional drugs beyond what I'm already taking for tiresome list of well-controlled ragged-health aspects, more exercise, and a completely non-extreme diet modification (I keep saying, it's not a low-carbohydrate diet: it's not even, really, completely, a low-glycemic diet. It's a mostly low-glycemic diet with an emphasis on My Friend the Vegetable Basket). But it's interesting.

On another front entirely, I am such the bluestocking. I had the nice fellow take me out for a romantic Friday evening -- a presentation at the Capitola City Hall on global warming and local water supply. There were three speakers from UCSC. The first one discussed climate modeling, both global and regional, and conservative estimates of what we're in for with respect to climate change as well as the ones she considered more realistic (no polar ice caps in a hundred years or so). We got cards if we wanted to ask questions. The nice fellow asked if we would lose the redwoods. The answer was "we really could, depending . . ." The second speaker explained all about aquifers, watersheds, and ground water basins, ground water overdraft, recharge both natural and artificial, and sopme of the politics and economics involved with that -- I'd seen him on a community TV broadcast of a discussion of water rights in the Pajaro Valley (I bumped into it channel surfing. It was riveting. There were water rights lawyers there. They were all urging the Pajaro Valley principals not to go to litigation and court adjudication). The third one was talking about community responses, social justice issues, economics, local vs regional administration, etc.

Then we went up the street to the Bella Roma and had expensive lamb dinners and I almost succeeded in not eating pasta.

I've heard from the young doctor, but that has to wait because I've gotten nothing done today but making the pile of clean laundry taller.

Date: 2008-02-10 03:22 am (UTC)
From: [identity profile] mjlayman.livejournal.com
Has celery root replaced cabbage?

Date: 2008-02-10 06:12 am (UTC)
From: [identity profile] ritaxis.livejournal.com
Oh, no, celery root is just a supplement.

Cabbage is the thing I eat when I can't think of what to eat: it's my fast munchie. I'm using celery root to take the place of potatoes, especially in terms of texture. Like I use cauliflower in place of pasta in bechamel cheese sauce (though I'm having some technical difficulties there), and eggplant or mushrooms to replace pasta with tomato sauce. I haven't been able to make a similar substitution for rice, though. When I want rice I've been making small beans, but the thisness of rice isn't getting there. It's all about the starch texture, whereas the cabbage is all about just having something wonderful and easy to throw piquant foods at.

Date: 2008-02-10 09:59 pm (UTC)
From: (Anonymous)
>If you cut the celery root raw into little pieces ... low-glycemic home fries

Interesting. I've been trying to figure way to use celery since it has been touted as good for lowering blood pressure. DECK

Date: 2008-02-11 05:56 pm (UTC)
From: [identity profile] ritaxis.livejournal.com
I have a hard time using up a bunch of regular celery stems (mostly forgetting that I have it). But the celery root has become one of my staples. You can sub it in for potatoes in almost every dish.

However: mashed celery root is kind of gluey, which you can fix by using it fifty-fifty with turnips or cauliflower.

Date: 2008-02-15 12:17 am (UTC)
From: [identity profile] mjlayman.livejournal.com
A WashPost I read last night had a celery root (http://projects.washingtonpost.com/recipes/2008/01/23/celery-root-remoulade/) recipe. And when I searched for it, there were a lot of recipes that had celery root in them (http://projects.washingtonpost.com/recipes/searchaction/?keywords=celery+root&course=&cuisine=&x=0&y=0). Maybe you'll get inspiration.

Date: 2008-02-15 04:33 am (UTC)
From: [identity profile] ritaxis.livejournal.com
Thanks! I'm very interested.

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