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My Style French Toast is...Lots! And Loaded with Fruit.

Updated on January 23, 2012

This is the plain-ole-jane kind of French toast. But there is so much more can be added!

        credit: www.easyeentertain.com
credit: www.easyeentertain.com

Ah, the joy of mornings bright...and French toast

There are umpteen ways of making French toast, and it seems to be accepted that all of them are delicious, sugary, enjoyment for breakfasts!  But do remember, French toast does not have to remain imprisoned by morning light - its syrupy savor with lots of melted butter and fruity topping is just as tasty for a luncheon snack. (Or at midnight, and I won't tell either.)

All those bananas and syrup too!

   credit: www.healthylimits.com
credit: www.healthylimits.com

But, all that deliciously sweet sugar!

There arises a distinct problem with those of us who have a problem with sugar -hypoglycemia, insulin resistance, diabetes I or II, other health factors, and how do we then enjoy this imminent delight? Do we eat and crash? Decline. Decline? Deny and die-for-it-still?

Oh, the travesty of doing without while sitting at a table watching those hearty souls who engulf mountains of frenched toast with worlds of toppings and oceans of syrup. They ingest their glorious plates of gooy lush without a care, totally ignorant of our dark muttering against their gluttoneous absorption. Someday...ah, and perhaps someday is here!

Add some protein and eat the parsley too!

     credit: www.bickfords.com
credit: www.bickfords.com

Carbohydrates are needed for brain food and sweets make the heart happy!

The high glycemic foods such as breads, syrups, jams, may be such a distress by themselves as individual members (sugars) of desired taste, but when eaten all at one huge gloppy meal the eatee may be devasted when the blood sugar spikes to the moon!  And with the resultant fall (that's when it really hurts too) the mood, bodily organ price gets visibly paid. 

 It might be noted here that sorbitol, a 'natural'  additive to sweeten foods, is highly taken up in the eyes and that is one reason your vision may be blurry for a time after you have eaten a large amount of it with the sugar intake.  In a diabetic person epecially, the sorbitol lingers for a longer time and affects the vision activity more than in a non-diabetic person. 

Is it really worth it to invest in an occasional gourmet delight such as French toast - no matter how you prefer to make it?  Maybe. There might be an educated choice here to help decide.

A beautiful stack of French toast with fruit, nuts and creme cheese!

  credit: www.kraftfoods.com
credit: www.kraftfoods.com

Prepare first so you can enjoy your delectable melt-in-the-mouth delightful French toast!

(Note: Severe diabetics may not be able to accomplish this, so follow your known medications with the advice of your personal physician. You possibly should not attempt eating like this. Those of you fighting cancer also should not ingest sugars as cancer cells require more sugar than regular cells and you do not want to assist them in any way.)

If you have been eating in a reasonably healthy manner or if you require 'fast sugars' for heavy duty physical activity at work or play, you body can better handle the magnificient ingestion of sugars with a grandiose adorned plate of French toast.  If you find it necessary to limit the amount of high carbohydrate you eat, the following may be something you would like to try before you prepare that coveted pile of French toast. 

 

Be somewhat reasonable in loading on the syrup.

This is plain-jane French toast but you might add fresh fruits of your choice, or canned in juice fruits.  Perhaps nuts.  If you're really feeling wicked, put on that spurt of real whipped cream and some cinnamon. Do eat the parsley too.
This is plain-jane French toast but you might add fresh fruits of your choice, or canned in juice fruits. Perhaps nuts. If you're really feeling wicked, put on that spurt of real whipped cream and some cinnamon. Do eat the parsley too.

There are several options of possibility to help.

The first option is to take a product that limits carbohydrate digestion, such as Phazyme. These work to neutralize an enzyme that digests carbohoydrate foods and allows some of the carbohydrate to be passed out of the body undigested. There are currently several of these type products on the market: Many different brand name products.

The second option is to take a product that assists the insulin production which is necessary for blood sugar controls. In diabetic II persons and in insulin resistant persons the body needs more and more insulin production requirements, yet cannot efficiently utilize that insulin for healthy blood sugar control. Thus, some diabetics must take prescribed injections or pills to assist this activity by the pancreas/adrenal system. (Again, a person with significant known high blood sugar problems might not attempt this even with added product help.)

Regretfully, these prescribed medicines do not suggest an increased sugar intake, which in itself suggestion is correct. But...that French toast still calls...still suggestively floats in your dreams and wafts its way to your scent buds.

So, if you have decided to eat up what you want, and this time when you want, even though you are not diabetic or hypoglycemic you might consider the option of taking a natural product that will do the same blood-leveling action. And remember I mean only once in a great while not as a consistent act to justify eating an unhealthy breakfast, i.e. loaded with sugars.

The common Nopal cactus

credit: awellnesswebsite.com
credit: awellnesswebsite.com

Momordica charantia

credit: www,eiu.edu
credit: www,eiu.edu

Lagerstroemia speciosa

credit: www.eoearth.org
credit: www.eoearth.org

Several natural products will help the body in holding blood sugar levels steady.

The American Indians used Nopal cactus in their substistive diet as a food. Whether or not their knowledge of its sugar leveling properties was known, it is a mild blood sugar leveling plant as known today. Many eat the cactus pickled or grilled and is also used as an Hispanic treat. It is available intermittently as a capsule also.

A type of wild gourd, Momordica chiantria, was also used for these blood sugar leveling properties particularly in the Philipines and India, and has been used in diabetes treatment there for several hundred years. This product has had a few clinical trials in the USA but these have not been publicized as to results, which were deemed positive. It is commonly called bitter melon and is somewhat available as a nutritional supplement.

The herbal product I am most familiar with is the Lagerstroemia speciosa, commonly called Banaba. It is a semi-tropical crepe myrtle, also used for hundreds of years to treat diabetes with its leaves, growing naturally in India, China, Malaysia, Australia, the Philipines and other Asian countries where it is native. This product has had a few research trials in the USA but again not publized as to results, except as passed by personal information and some limited educational materials. It is also a delicious tea, but difficult to find.

More recently, the use of cinnamon has been shown to mildly reduce the incident rise of blood sugar. That along with it's delightful spicy value, is why I load up my French toast with it.

And why 'eat the parsley'? It is one of our higher foods containing glutathione which is a major anti-oxidant throughout the body, a valuable nutritionally active substance.

Yes, we took the long way around, but here we are!

The initial title said 'Lots and Loaded". Right on, that is what i like in French Toast. Spoon on every kind of fresh or juice canned fruit you have!

So my basic recipe is this: Whole grain bread; natural eggs; a small swish of milk; a dash of sea salt; big sprinkles of cinnamon; perhaps a dash of vanilla, or orange extract. Whisk the liquids and seasonings together for a few seconds - smiling - and then soak the bread on each side to absorb as much as you wish of the liquid. Lift into medium hot olive oil seasoned skillet and cover with a lid for a minute or so. Then turn over and brown to your liking. Remove to plate and immediately add real butter.

Add on a little molasses (for the iron) or real maple syrup, then load up with whatever kinds of fruit you have available; you can sprinkle with more cinnamon (just a little here) and enjoy! Oh, yes. I just took my Banaba and Momordica too. I skipped the cream cheese today, but it sometimes goes on with the butter. And I'm almost out of blueberries, so I finished the whole bag! If my granddaughter was here, she would get to spurt on the whipped cream! And we'd both enjoy our delicious concoction, homemade, handcrafted, yummy French Toast! We think Martha Stewart could do no better!

I hope you enjoyed the journey to my French Toast!

Comments

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    • frogyfish profile imageAUTHOR

      frogyfish 

      3 years ago from Central United States of America

      dahoglund, good for you to limit sugars. But have you ever heard of or researched Gymnema sylvestre or Banaba? They can really help some diabetics. Good luck and best wishes!

    • dahoglund profile image

      Don A. Hoglund 

      3 years ago from Wisconsin Rapids

      I am diabetic and do enjoy French toast on occasion. Usually I go easy on the added sugars. I'll think about some of these tips though. Thanks for the information.

    • moonlake profile image

      moonlake 

      7 years ago from America

      Enjoyed your hub.

    • profile image

      frogyfish 

      9 years ago

      k@ri, I just had to put it all in because I tend to have 'sugar problems' and that makes the difference in me fixing French toast or not! Thank you for enjoying the info and for your comment too!

    • k@ri profile image

      Kari Poulsen 

      9 years ago from Ohio

      I really liked how you mixed the delicious sounding recipe with all the good advice! Great hub!

    • frogyfish profile imageAUTHOR

      frogyfish 

      9 years ago from Central United States of America

      Susan Ng, delighted to bring you the info on French toast. I do hope you like it - and have it with some of your good meats too! Thank you for commenting!

    • Susan Ng profile image

      Susan Ng Yu 

      9 years ago

      Bookmarked for later experimentation! I've always wondered what French toast was. Breakfast here in the Philippines is usually rice with any of the following: chorizo, longganisa (kinds of sausages), hotdogs, corned beef, bacon, ham, eggs. Mmm... I love breakfast food! :D

    • frogyfish profile imageAUTHOR

      frogyfish 

      9 years ago from Central United States of America

      Thanks for your comment dkrainwater.  And French toast is the best :-) loaded with fruit of all kinds and just a bit of maple syrup.  Good wishes to you!

    • dkrainwater profile image

      dkrainwater 

      9 years ago from Sheridan, Wyoming

      I never knew there was so much to french toast. Great hub. I will be a fan from now on.

    • ripplemaker profile image

      Michelle Simtoco 

      9 years ago from Cebu, Philippines

      Frogyfish, congratulations! French toast has caught the attention of the hubnugget team and has been nominated! Click this link: https://hubpages.com/community/HubNuggets-Biggie-S I love french toast too! C'mon let's eat! :-)

      Be sure to vote and ask your friends to vote too.

    • frogyfish profile imageAUTHOR

      frogyfish 

      9 years ago from Central United States of America

      Ashley Joy, just got on to check this before I left for work and saw you and a beautiful baby. Thanks for your comment - French Toast is so good in the hurried mornings!

    • Ashley Joy profile image

      Ashley Joy 

      9 years ago

      I love French Toast! Luckily for me my kids love it and it is easy to make on a weekday morning.

    • frogyfish profile imageAUTHOR

      frogyfish 

      9 years ago from Central United States of America

      Thank you DjBryle Works - the only way I cook is 'dump cooking'. And sometimes it turns out so-oo delicious! ;>)

    • profile image

      DjBryle Works 

      9 years ago

      Oh my!... suddenly I feel so hungry!.... I find this hub so delectably great! Thanks for sharing =)

    • profile image

      frogyfish 

      9 years ago

      Teresa McGurk, you are so neat, sweet! Thanks for your smiles you show, and for your comment so quickly too.

    • Teresa McGurk profile image

      Sheila 

      9 years ago from The Other Bangor

      I love the instruction to smile while whisking the eggs! People often leave that one out, and anticipation is an important part of the whole process.

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