PrintDiabetes and Birthday Cakes
Well, my dad doesn't have diabetes, but he is working on lowering his blood sugar level. His birthday is coming up and I would like to bake him a birthday cake. Unfortunately, cakes and generally desserts have a lot of sugar. Do any of you have suggestions what to do in this situation? I don't want to use Splenda or any of the other artificial sweeteners on the market.
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19 Comments:
No suggestions but a thought: Everything we eat turns into to sugar in our systems. Flour is loaded with carbs and "natural" sweeteners can be worse than sugar. Cocoa powder has no sugar and can be a good start. Size is your friend, try something cute giving it a reason to be no larger than a small cupcake. Best to talk with a good diabetes educator.
liz ae at 1:48PM on 04/27/08
Many diabetic diets allow for things like a simple slice of angel food cake. Sugar itself is only one thing that needs to be controlled in a diabetic diet.
But if you're just interested in a sugar-free dessert or lowering calories, I've very successfully made lemon mousse subbing Splenda for granulated sugar for a friend whose blood sugar is very labile.
lemons at 2:16PM on 04/27/08
I'm no expert of course, but I understood that angel food cake has a higher proportion of sugar than other cakes (to keep it moist in the absence of fat).
Would something like a carrot cake be any better, or an apple cake? You could reduce the amount of refined sugar and rely on the natural sugars in the fruit/veg, maybe.
I was reading about fructose the other day and apparently the reason it became popular was that it didn't cause the blood sugar/insulin problems for diabetics. Of course now we know that the negative effects outweigh the positive, but for naturally occurring fructose in fruits and veg, should be okay.
You might check for recipes from Patti Labelle. She's put out a few diabetic-friendly cookbooks over the years.
Here's one from a cursory google search, but it does use sweetener:
http://cookbookjunkie.blogspot.com/2007/04/recipe-from-patti-labelle-blueberry.html
renzata at 2:29PM on 04/27/08
Do google diabetic recipes...there are some really great ones out there that do not use artificial sweeteners.
My angel food cake has only about 3/4 of a cup of sugar, but almost every other cake type has at least a cup-cup and a half.
If you are looking for just less sugar and not none--
Maybe try a pastry with less/no sugar and top with lots of fruit?
Layer it like a cake with the fruit in between. Or do it like a shortcake, which has quite a bit less sugar.
You can even fold fruit into the shortcake batter (be sure it is not too wet) and bake that way.
Layers of the shortcake can easily sub for regular cake.
Whipped meringue icings have less sugar (but not none) than heavier ones.
If you want NO sugars in the recipe you would either have to go with a sweetener or pick a sugar-free pastry and not add sugar to the fruit.
Though liz ae is right about the carbs too.
Good hunting!
sadiepix at 3:39PM on 04/27/08
The advantage to the angel food cake (I'm an RN and worked internal medicine floors, lots of diabetes there, for years and years) is that a serving is lighter than a slice of, say, pound cake. There are fewer calories in a piece of angel food that's 4 inches by 4 inches by 1 inch than a piece of pound cake because there's more air, as well as less fat.
What we're dealing with here is someone who just wants to cut back to lower what is apparently a high-normal blood sugar, to judge from the letter. And the way to do that is to just cut back on calories overall, not just sugar, or even just carbs.
lemons at 4:32PM on 04/27/08
I bake with organic sugars. Demara, muscavado, turbinado and cane syrup granules. These are not white. They are metabolized better than processed sugar. You can replace them 1 for 1. For brownies use demara or muscavado, even brown sugar. You get a moist and fudgy brownie. I think you should try a test run. Organic cane sugar granules are a great substitute. Also mixing half splenda and half another natural sugar. Stevia, dried honey and brown Splenda. Experiment.
JerzeeTomato at 8:42PM on 04/27/08
@Jerzee........are those organic sugars readily available - in stores or online?
You always amaze me!
PerkyMac at 9:34PM on 04/27/08
Patty I hate to say it but Liz is right, the amount of actual sugar in the cake isn't what causes the problem, its all the carbohydrates in the flour, and other aditions. I dealt with diabetes for quite a few years and can honestly say there are few diseases that are more life changing and restricting. You didn't say but are you making or having dinner with your dad prior to the cake? The reason I ask is, his overall intake of carbs will effect how much and what kind of dessert you want to settle on. I would suggest a nice dinner, high veggie and protein intake, and a Small real cake. keep the portions small for everyone, but make it as good as possible.
huney_bumper at 7:38AM on 04/28/08
Amazing to see this question -- I emailed this very question to my friend last month since he cooks a lot and always has great ideas.
At work, I host birthday parties for our sub-section (~15 people -- oddly, 6 people are born in July within 7 days of each other!), which I always have catered. I was talking to a co-worker, and he mentioned being recently diagnosed with diabetes. It shocked me, because he is extremely fit. I began wondering what kind of cake he could have for his birthday, since that is what everyone would expect.
In the past, I've used fresh pressed apple juice to substitute in cakes. I can hear a couple of groans out there. :P It didn't come out badly at all. My friend did say that bakeries should have the means to bake a cake for someone diabetic. I haven't really researched it since I have 4 more months to stew on this...
Cassaendra at 9:01AM on 04/28/08
Thank you for the suggestions and info! I definitely feel more informed!
PattyCho at 10:14AM on 04/28/08
Cass, you might want to think about subing apple sauce instead of just juice, the fiber in the sauce will help offset some of the spike you would normally get from just the juice.
huney_bumper at 10:27AM on 04/28/08
Excellent idea, Huney! Thanks so much!
Cassaendra at 11:31AM on 04/28/08
I agree with huney_bumper about the whole meal before the cake bit. What you have to understand that people with diabetes/boderline diabetes, is that their bloodsugar is not regulated very well by their bodies. He may have high blood sugar at night and very low blood sugar in the morning. It all depends on how active the person is and how they eat on a normal basis. If he is just trying to lower his bloodsugar and is not diabetic, and is doing well, I suggest that you have the cake (any cake!) in the afternoon and then take him for a walk around the block.
I would also suggest asking his doctor if he did a history on his blood sugar or if it was just a sample the day of the visit. People's blood sugar varies throughout the day depending on food consumption and activity. Its not like your cholesterol that takes a lot of work to get down.
Enola at 12:54AM on 04/29/08
If one was to throw a party, what would be a good accompaniment, if the party is *it*, e.g., no meal prior? What would you serve that's low in carbs (or high in protein) that is festive?
Cassaendra at 7:29AM on 04/29/08
thats a great point Enola! alot of gp's check a patients blood glucose level once and tell them it's high, when the person could have just had a meal, or even just be nervous, which for some can shoot levels up. Patty, ask your dad if he had his A1C level checked and if so what it is, the A1C is a 3 month average that shouldnt be above 5.8 to 6 for a normal adult. Also Enola is correct, have the cake and then plan something active, actually, thats a good idea for everyone not just diabetics. ;)
huney_bumper at 7:30AM on 04/29/08
Thank you Enola and Huney_Bumper! My dad checks his blood sugar level daily using one of those tester strips where you prick yourself. He travels overseas a lot for work so when he goes abroad, he often has to eat out and his blood sugar level skyrockets. When he comes back home, it slowly goes down. I have told him to monitor his calorie intake and that he should do more cardiovascular exercise (he plays golf a few days a week, which I don't think is enough exercise).
PattyCho at 12:16PM on 04/29/08
Actually Golf is great if he leaves the cart at the pro shop and walks the course instead!
Enola at 2:36PM on 04/29/08
With diabetes, calories are NOT the issue (in reference specifically to blood sugars, though I understand weight can be part of the problem), but I would definitely stick with something that has a lower glycemic index- or takes longer to be absorbed into the bloodstream/with fewer fluctuations. Also try to make a dish that is more than just carbohydrate by adding protein to avoid a crash after the blood sugar peaks. Most importantly, do not use artificial sweeteners, no matter how "baking friendly" they are supposed to be!
essay at 3:13PM on 04/29/08
have your dad try to stick to a diet hign in fiber and protein with no more than about 3 servings of carbohydrate per meal, that would be 45 grams of carbs total. and just a reminder that I've noticed alot of people dont realize, milk is a liquid sugar. it dosent matter if it's whole skim or in between, 8oz is an entire serving of carbs. The last class I took on dealing with diabetes even recomended using milk rather than juice if you experience a low blood sugar.
huney_bumper at 6:50PM on 04/29/08