If you need to control Blood Sugar, the amount of Carbs that you eat
determine the the amount of calories that you need to burn and medicate for.
----- Original Message -----
From: "Jerry Mader" <[email protected]>
To: <[email protected]>
Sent: Sunday, November 06, 2011 5:52 AM
Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved)
Thanks for explaining that.
I appreciate that.
Jerry Mader
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Gerry Leary
Sent: Sunday, November 06, 2011 7:12 AM
To: [email protected]
Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved)
That is because carbs are turned into Sugar.
----- Original Message -----
From: "Jerry Mader" <[email protected]>
To: <[email protected]>
Sent: Sunday, November 06, 2011 5:01 AM
Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved)
Hey thanks partner.
I appreciate that.
I don't understand why carbs have to do with sugar diabetes for anyway!
How does it break down to sugar when food don't taste like sugar? All that
don't make scence to me but anyway if you can that'd be awesome I could use
that chart.
And I found something else out, if you need 1 half 1 forth and 3 forths and
are using jaws you can press insert four on the number pad. It has them
listed along with I do believe degrees.
Jerry Mader
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Gerry Leary
Sent: Sunday, November 06, 2011 6:26 AM
To: [email protected]
Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved)
Hey Jerry, I will try to find it, but there is a chart that can tell you the
types of energy that you can get from certain foods. Meaning Carbs Calories
Fat ETC.
----- Original Message -----
From: "Jerry Mader" <[email protected]>
To: <[email protected]>
Sent: Saturday, November 05, 2011 4:09 PM
Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved)
Thanks so much for this. I'm so happy that you shared these with us.
Because it's easier to hear jaws say "one half" then 1/2 lol.
But yeah it would be cool also when posting if you could tell how much carbs
are in something because I have diabetes and so I have to watch my carb
count. If you can't do this it's ok too but I f you can please state it
that'd be great.
Jerry Mader
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Nicole Massey
Sent: Saturday, November 05, 2011 6:57 PM
To: [email protected]
Subject: [CnD] Recipe Formatting Tips (Moderator Approved)
Hey, folks, I've noticed a lot of formats come through here for recipes.
Here are some tips to make things read easier.
First, deleting extra lines of blank space from a recipe when you send it
makes the recipe flow better for a screen reader and makes it easier on
those of us who extract recipes into a standard format. I've just finished
processing about fifty recipes from this list in the last three or four days
that I saved since I joined the list, and it took a while, and my most
common task was killing all the extra lines in the messages. Taking a minute
or two when you send out a recipe will make things easier to read and easier
on those saving in specific formats.
Second, if you're using a Windows machine here's something neat. (I know
Mac's can do this too, but I don't know the codes) Hold down your ALT key
and, with the number pad lock on, type the following
numbers:
248 ° (If you put an F or C after it Jaws users will even hear it say
Fahrenheit or Celsius after it says the word Degrees)
0188 ¼
0189 ½
0190 ¾
These are much easier to follow when listening to the screen reader and also
make for cleaner files.
Some of you may notice I use some single and two letter abbreviations for
things. This is because I keep all recipes in the old Meal Master format,
using their blind friendly format option. (As far as I know this old DOS
program is the only recipe management program that made an effort to
accommodate us) I post a legend at the end of all messages I send now, but
here are some of the standard abbreviations I use:
c cup
ea Each
ts teaspoon
tb tablespoon
qt quart
pt pint
g gallon
ds dash
bn bunch
cn can
pk package
bx box
sm small
md medium
lg large
oz ounce
lb pound
There are others, but these are the ones I can think of now.
One more thing -- it really helps if recipes have serving amounts. Sometimes
I can calculate them based on weights and volume, but it's a lot easier if
they include them. So if you know, please include them -- it makes it a lot
easier to figure out how much needs to be made.
Hope some of this helps folks. Y'all are sending out some really great stuff
here.
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