Carbs vs sugars when dealing with diabetes

ellebreedlove42

I was just diagnosed with gestational diabetes. My father who is a type 2 diabetic has suggested I stay from the carbs, despite my doctor's meal plan, and focus on eating veggies, cheese and meats- he also said sugary foods are fine. I just want to get a general consensus on what works for others. So far I've been just eating small portions and attempting to eat the 6 recommended times a day. So far my levels stay consistent but I'm starting to feel hungry a lot more than usual. Any insight would be much appreciated!

mtol_helen

I'm type 1 but don't know much about gestational. Are you taking insulin?
I eat whatever carbs and sugars I want but balance with insulin
The hunger might purely be your calorie intake has changed if you've changed the food you're eating

ellebreedlove42

I am not on insulin. They said only if my blood glucose levels couldn't be managed by diet . The nutrition sheet is for a 2,000 calorie diet, I'm definitely not trying to hit 2,000 a day but it has happened. I've been trying to stay away from starchy carbs though. I'm afraid to try to eat them though. Thank you for responding!

JacobsMum29

I'd stay away from sugary foods as they'll spike your blood sugar, especially as your body is currently having problems dealing with sugar and refined carbohydrates. There's a lot of sugar in foods like pasta sauces, yoghurts etc so you might need to cook from scratch as much as possible for the next few months. I was borderline GD in pregnancy but limiting processed and particularly refined foods really helped. I hope you're feeling well and bubba is behaving! x

julie_broadhead

I had gestational diabetes during my pregnancy. The dietician I saw had me limit my total carb intake to 150 carbs per day. She told me to stay away from sugars as much as possible. As previously mentioned, sugar will spike your blood sugar. Here are some resources I found helpful while managing gestational diabetes. Hopefully they will help you too.
https://www.amazon.com/gp/aw/d/0986295000/ref=mp_s_a_1_1?qid=1456352789&sr=8-1&pi=SY200_QL40&keywords=gestational+diabetes&dpPl=1&dpID=51-oR6vYl+L&ref=plSrch

https://www.amazon.com/gp/aw/s/ref=is_s_ss_i_0_10?k=the+plate+method&sprefix=the+plate+

Hope you find these helpful:-) congrats on your pregnancy!

earlnabby

I am T2Dm and my doctor (a Certified Diabetic Specialist) told me that the important number is total carbs (I have a maximum of 180 grams). Whether those are made up of sugars or starches does not matter as far as blood glucose control. She also told me that it is best to spread out the carbs over the course of the day and try to include protein in meals with carbs. Sugars spike the blood glucose, but it also drops quickly. Starches raise the blood sugar and keep it high for a longer period of time. Over the course of a day, they both average out which is why the total is important and spreading out your carbs is best. (There are other considerations for those who use insulin)

I do not know how this translates to gestational diabetes.

Remember, sugars are carbs.

ellebreedlove42

Thanks ! What's considered a spike? Even on my worst day my blood sugar read as 130, 2 hours after I ate a huge dinner. I've been going by the standards that under 140 is normal for after meals and under 99 is normal for fasting- have I been incorrect ?

seska422

These are really questions that you should ask your doctor rather than internet strangers.

I'm sure your father means well but your doctor should be your medical source.

Jruzer

seska422 wrote: »

These are really questions that you should ask your doctor rather than internet strangers.

I'm sure your father means well but your doctor should be your medical source.

Agreed.

grahamv2

Here is an absolutely fantastic explanation of diabetes. The focus is type 2, but gestational and type 2 diabetes are closely related. I hope you find it as helpful as I did!

http://www.marksdailyapple.com/diabetes/#axzz412Rpw1SO

earlnabby

ellebreedlove42 wrote: »

Thanks ! What's considered a spike? Even on my worst day my blood sugar read as 130, 2 hours after I ate a huge dinner. I've been going by the standards that under 140 is normal for after meals and under 99 is normal for fasting- have I been incorrect ?

Your numbers sound good and what you are looking for is spot on (according to what my doctor had told me to look for). A spike is a sudden rise in BG, as opposed to a slower, steady rise. It usually happens when you eat simple carbs with no other food like protein, fat, fiber, etc accompanying it. In other words, dump several spoons of sugar in your coffee and your BG will rise fast.

earlnabby

seska422 wrote: »

These are really questions that you should ask your doctor rather than internet strangers.

I'm sure your father means well but your doctor should be your medical source.

I agree. Do you have classes available to you to learn more about how to eat? Usually they are taught by diabetic educators and insurance covers them with a new diagnosis of diabetes. I can't imaging that gestational would be any different.

Francl27

I'd avoid refined flours and sugars and focus on whole grains (quinoa, barley, oats - non instant), beans, and veggies, personally, but I'm definitely not an expert...

Heck my mom is diabetic now and she has bread with butter and sugar free jelly for breakfast every day... but then she avoids bread, pasta, rice and potatoes the rest of the day.. maybe has a small serving but that's it... although she'll allow herself a small treat once a week (a small pastry or something).

abatonfan

I really recommend meeting a Certified Diabetes Educator and a Registered Dietitian. Both are a huge help when initially figuring out how you need to structure your diet.

Remember that almost all carbs will become glucose -sugar- within the blood. The process of digestion itself breaks down all the carbs we use into glucose, and that glucose is what causes BG levels to spike. Many insulin resistant diabetics find that LCHF (low-carb high-fat) diets are the best for their insulin resistance (and the American Diabetes Association's diet recommendations are way too many carbs for people who are super resistant to insulin), while other diabetics may find out that they can eat a relatively "normal" diet without huge BG swings. The big thing is taking advantage of a blood glucose meter to see what works best for you (this often means testing right before eating, 1-2 hours after, and then about 3-5 hours after).

ellebreedlove42

Thank you all for the input but my doctor basically told me to "just follow the sheets" and then reach out for input on forums, or look into literature etc. "Almost all the questions you'll have can be answered through peer resources".
I'm a big believer in what works for one doesn't for another so gathering a general consensus helps.

I'll begin focusing on refined sugars though, I keep hearing that a lot.
I will rely on the meter and probably start testing right before I eat as opposed to just when they want me to.
Thank you all again this has been helpful.

earlnabby

ellebreedlove42 wrote: »

Thank you all for the input but my doctor basically told me to "just follow the sheets" and then reach out for input on forums, or look into literature etc. "Almost all the questions you'll have can be answered through peer resources".
I'm a big believer in what works for one doesn't for another so gathering a general consensus helps.

I'll begin focusing on refined sugars though, I keep hearing that a lot.
I will rely on the meter and probably start testing right before I eat as opposed to just when they want me to.
Thank you all again this has been helpful.

Are you in the US? Does your insurance company pay for only a certain number of strips? If they do, Walmart sells a meter at a reasonable price and the strips are $9 for 50. I got one of those when I was first diagnosed and tested at all kinds of times, then used my insurance provided meter for the "official" tests (AM fasting and before meals).

Regarding sugars. There is no difference in the carbs from refined sugars and unrefined. If you choose to reduce your carbs by reducing sugars (many do and it is a relatively easy way to do it) you also should cut down on things like fruit and juices. Juice especially can really spike your blood sugar (which is why it is the most common first-aid for diabetics who are hypoglycemic). Limit your fruit servings and eat more veggies instead, cut down on the sweets (I actually cut them out for a while until I got a handle on my carb count), and make sure you weigh your starches like potatoes, bread, pasta, and rice and you will be just fine.

Also, again if you are in the US, the American Diabetes Association is a great source of information http://www.diabetes.org/ Here is the link to where you can find your local office and find out about educational programs offered in your area. http://www.diabetes.org/in-my-community/local-offices/?loc=imc-slabnav

ellebreedlove42

Thank you! I went to that site and gathered some info. I'm in the us - my insurance covers strips and lancets but not the meter but thankfully that wasn't much so I've been doing the tests. So far so good. One week down anyhow! Hope you're all having a lovely day ! Thanks for all your help !

earlnabby

ellebreedlove42 wrote: »

Thank you! I went to that site and gathered some info. I'm in the us - my insurance covers strips and lancets but not the meter but thankfully that wasn't much so I've been doing the tests. So far so good. One week down anyhow! Hope you're all having a lovely day ! Thanks for all your help !

You're welcome. There is definitely a learning curve but the best thing is to test as much as you are able to, especially at the beginning. You will find out what different foods, and food combinations, do to your blood sugar and figure out what works for you.

2 interesting things I found out about myself:

1. I get my highest readings after an intense workout. This may be counter intuitive, but it is a good thing. Generally it takes about 15 minutes of exercise to deplete the glucose in your bloodstream, then your body needs more so it signals the muscles to release stored glycogen in order to keep up the energy needed. It is called a "glucose dump". When you stop, it stores the extra , which keeps it from floating around in your bloodstream.
2. I get some of my lowest readings an hour or so after drinking a glass of red wine

jgnatca

Here's where "go see your doctor" is inadequate. Chronic conditions like arthritis and diabetes require continuous round the clock care and the patient themselves become their best monitors and advocates. OP, you are doing all the right things getting yourself educated and monitoring your progress. The blood tester is your chief tool to tell you if what you just did worked or not. Use it as your guide.

If you are feeling a little hungry, feel free to get closer to that 2,000 calorie a day target, even if it includes adding a few carbs to your meal. @earlnabby has explained very well how combining fats, protein, and even fiber to your carbs can help slow down the absorption and prevent sugar spikes.

ellebreedlove42

@earlnabby That's surprising about the red wine! Exactly my thoughts though, everyone is different. Which is why I didn't want to rely on "fatherly advice".

@jgnatca thank you for the encouragement. I think it's often forgotten that doctors get busy, and aren't always forthcoming with information - thus thankfully we have communities like this

jgnatca

@ellebreedlove42 one of the best courses I ever took was based on Stanford's http://patienteducation.stanford.edu/programs/cdsmp.html

Chronic Disease Self Management Program (eight weeks). It is designed to help people with chronic conditions like diabetes, cancer aftercare, arthritis, chronic pain, asthma, and HIV. Unlike critical medical care such as the flu or a broken bone, where doctor's instructions are to be followed to the letter (finish all your antibiotic; don't remove the cast early), people who are living with chronic conditions are better off self-evaluating and adjusting their care accordingly. If something isn't working, a diabetic can't keep following flawed instructions for six weeks to get relief. One must make adjustments daily to changing circumstances.

The graduates of Stanford's program require fewer emergency visits, so the program pays for itself. Asthmatics and diabetics make up a fair portion of the emergency room, so anything to help them to improve their daily care is a bonus.

https://med.stanford.edu/news/all-news/2014/02/new-breed-of-primary-care-clinic-helps-patients-tame-chronic-illness.html