Hi all

iVillage Member
Registered: 08-27-2003
Hi all
7
Thu, 04-03-2008 - 7:47pm

Hi everyone,


     I've finally come to grips that I can not run away from this thing. So I am back. I have my doctors appoint this coming Tuesday... at a low cost clinic so I can afford the care and prescriptions.


     I do need your help though. Its been several months since I have been on any sort of diet. And to be honest I couldnt even tell you were all my diabetic recipes are. I will be looking over the cooking section.. But I am curious what the portions are... I am gonna start experimenting with different foods an see how they affect my sugars...


     Thanks


teddybearman

Avatar for cl_coldfingers
iVillage Member
Registered: 03-19-2003
In reply to: teddybearman
Thu, 04-03-2008 - 8:27pm

Hi Chris!


Avatar for 2sweet02
iVillage Member
Registered: 03-29-2003
In reply to: teddybearman
Thu, 04-03-2008 - 10:45pm

I'm glad to see you back here; I was wondering about you.


It is good that you have found a clinic to help with this disease.

2sweet02

iVillage Member
Registered: 04-03-2003
In reply to: teddybearman
Fri, 04-04-2008 - 12:43pm

Just wanted to say hi and reiterate that it's not about "a diet" but about finding a workable balance of carbs, fats, protein, fiber and food you like in quantities that don't mess with your blood sugar control. The rule of thumb already posted is a good idea to start with then you can 'tweak' it from there. For instance, rather than a 45 carb gram lunch, I do better with a 30 gram lunch and a 15 gram mid afternoon snack.

Oh, also, not mentioned (as far as a quick glance could see) don't forget to get moving - 150 minutes per week (20-30 minutes at time) of aerobic type exercise (walking, for instance) can be really helpful in keeping glucose under control (it can help reduce insulin resistance). Plus, it'll also increase HDL levels (the 'good' cholesterol) and help with maintaining a healthy weight. All to the good for the general population and even more important in managing diabetes.

Something that really helped me last year when I was diagnosed (Jan/Feb 2007) was the idea of "all things are lawful; not all things are profitable". I can eat anything I want to BUT not everything is my best choice. Yeah, it's a bit of mind-games kind of, but it moves me away from deprivation "can't have" thinking to "I *choose*" thinking which is more empowering - I am in control, not diabetes.

FWIW non-white foods generally taste better than their processed white counterparts. One slice of fresh whole wheat (real whole wheat not the caramel colored white bread stuff) is so much sweeter and more satisfying than a whole loaf of generic white bread, for example (more filling, more flavorful, more nutritious) that it's not all that hard to grow to prefer the whole grain to the plain white.

The New Glucose Revolution cookbooks (they have a regular one and a vegetarian one) have a large section at the beginning related to various nutrients and how to substitute one thing for another, lower glycemic, option. The Everything Glycemic Index Cookbook also had some good information as well. Neither is specifically for diabetics but both provide good information on how carbs work, how to choose lower impact options, etc. Some of the recipes are not necessarily the best for diabetic management - what barely affects the average person can affect a diabetic differently - but it's helpful to browse through and see how you can eat well without killing yourself (and without feeling deprived or having to make separate meals for others in the family). We've tried and tweaked a bunch of the recipes so that it's tasty for my DH and DS without throwing me way off kilter. We tend toward mostly ovo-lact vegetarian at home (but we do eat fish/meat when dining out or at another person's home) so finding ways to balance our grain and beans/legumes heavy meals with choices that don't send my blood sugar skyrocketing is helpful (FWIW whole grains and beans/legumes are also high in fiber and protein which is helpful - I just need to keep an eye on portions - where a "bowl" of meatless chili is fine for DH, I make sure to have a measured portion). Tip: get to be good friends with your measuring cups - maybe even get an extra, inexpensive, set for measuring your meals/snacks without having to constantly wash them out (we've got 3 or 4 sets, accumulated over time, so there's always a 1 cup and 1/2 cup measure handy for me to measure cereal, chili, pasta, rice, etc).

--Deb

Avatar for cl_maryfrances40
iVillage Member
Registered: 03-25-2003
In reply to: teddybearman
Fri, 04-04-2008 - 3:02pm

Chris,


In general a small fruit is worth 15 grams of carbs. Potatoes are 1/2 cup or 1/3 cup if sweet potatoes for 15 grams of carbs and pasta is 1/3 cup for 15 grams. Veggies aren't counted until they reach the 2 cup volumn and then they are 5 grams. Milk has 14 grams per cup. For cereal you need to look at the packaging. Get yourself a good diabetic cookbook because it will have an appendix which will help you. Perhaps the low cost clinic will have a dietitian attached to it. I know that most health departments have dietitians also that are available to help. You will need to ask.


I am really glad to see you taking control before too much damage has occurred. You can live a producive life with diabetes and it is much cheaper to you and all concerned to prevent complications. Please let us know what they tell you at your appointment.


Have a great weekend.


follow me

iVillage Member
Registered: 08-27-2003
In reply to: teddybearman
Thu, 04-10-2008 - 1:02am

iVillage Member
Registered: 08-27-2003
In reply to: teddybearman
Thu, 04-10-2008 - 1:20am
My wife sid this clinic has an endocrinologist on premises.. so its looking better.
Avatar for cl_maryfrances40
iVillage Member
Registered: 03-25-2003
In reply to: teddybearman
Thu, 04-10-2008 - 1:40am

Chris,


Are you still working in food service? I am sure that makes it very difficult. I am glad there is an endo available if you need one.


Please take care of yourself.


follow me