Diabetic friendly

I'm interested in this too. I'm type 2 and on meds but want to get off this them. I think low carb is the way. I work nightshift so would love some ideas too

Meal prep is going to be your best option.

As a nurse, you never know when you are going to eat. So you will want to have your food ready to go when you get to take a break.

I'd suggest cooking in bulk things like chicken, green beans, asparagus, brussel sprouts, and any other veggies you like. I also make large batches of brown rice and roasted sweet potatoes.

I chop up raw veggies like carrots, cucumbers, celery, and carrots and store in containers so they are ready when I want to grab a snack.

I love making a large batch of chili and eating it throughout the week. Here's the recipe:

20 oz ground beef or ground turkey
1 can black beans
1 large orange bell pepper chopped
1 small onion chopped
Chili powder
Ground pepper
Salt
Garlic powder
1 can diced tomatoes

Brown meat. Add black beans, bell pepper, diced tomatoes, and spices to taste. Simmer on low for 20 minutes or until peppers are soft.

I'd also suggest seeing a registered dietitian if you haven't already.

Jcarland11
I was diagnosed as type 2 this week & I was shocked. I eat well, don't have crap in my house. I was told my sugar was 154 & A1C was 7.5. I shopped for sugar free silk milk etc & when my DR called to tell me this I was at work.
Would you explain the carbs to me.
Thank you
Adrienne

"Each 15g of carbs is 1 serving so if you have 3 to 4 servings of carbs in the morning you want to have 3 to 4 servings of carbs in the afternoon, at night, and whenever else you crave a snack."

That sounds like the outdated American Diabetes Association BS (doesn't stand for Blood Sugar!) standard. Do you honestly have any idea what 45-60g of carbs (3-4 x 15 grams) three times a day will do to a diabetic's blood sugar in the real world? For a person my size, for example, a female 5'5" and around 150 pounds, each gram of carbohydrate raises the blood sugar about 5 points. We're talking a catastrophic jump of 225-300 points at each meal! This kind of eating will NOT keep anyone's blood sugar and A1C down! Ever!

And I'm not criticizing you- I'm criticizing the idea that diabetics need that much carbohydrate. We don't. We just can't process it properly. That's precisely why we're diagnosed with diabetes. That kind of diet keeps people on a horrible roller coaster ride of spike and crash... and the extra medication and insulin needed to control it. And yes, 45-60g of carb per meal is probably a drastic cut for a lot of people... but I'm saying it's still too much for most diabetics. Every diabetic is different, but we do have in common the inability to process carbs like non-diabetics.

I eat a very low carb diet, and I'm able to maintain pretty good control. I eat lots of non-starchy vegetables (carbs that have very little effect on blood sugar) and take a multi-vitamin. I get all the nutrients I need. I know that if my blood sugar is in a normal range, then my brain and cells have enough fuel to work with. If my blood sugar is already high, there's no good reason to eat more carbs, because that'll only make it worse. If my blood sugar is on the low side (rarely if ever), I can eat just enough carb to bring it up to where it's supposed to be. No more, no less.

I highly recommend "Dr. Bernstein's Diabetes Solution" to all diabetics and those who care for them. I don't go quite so drastic as he recommends, but I'm working towards it. The more I cut carbs, the better I do. The proof is in the testing.

WebFootFreak, what's the carb limit MFP gives you?

wwlosingit wrote: »

Jcarland11
I was diagnosed as type 2 this week & noI was shocked. I eat well, don't have crap in my house. I was told my sugar was 154 & A1C was 7.5. I shopped for sugar free silk milk etc & when my DR called to tell me this I was at work.
Would you explain the carbs to me.
Thank you
Adrienne

I'm so sorry to hear this! Yes I can explain the carbs, you want to make sure you have a consistent amount throughout the day. An easy way to count them is by knowing the exchange list. Fruits have 15 gram (1 serving) in a medium size fruit, a slice bread has 15 g (1 serving), and dairy usually has 12 grams in a cup (almost a serving). Vegetables have the fewest amount of carvs, only 5 grams per serving. Its important to chose carbs choices that are nutritious rather then just sugar. Whole wheat grains are always the best choice along with fruits and veg to provide you with carbs and nutrients other then sugar (fiber). You can find the exact amount of carbs on any food label too but make sure you pay attention to how much of the food you're eating is in one serving. I know some people think that this is outdated but its actually what current dietitians and diabetes educators are teaching everyday to newly diagnosed diabetics. By consuming consistent carbs throughout the day, you're controlling the amount of insulin being released from your pancreas. Also might I add, your brain needs 150 grams of glucose (which comes from carbs) every day for normal brain function so by limiting your carbs to less then that you are damaging your brain! Diabetics are often quick to think that carbs are the enemy but it's really just about being consistent with them and choosing the most nutrient dense choices! And of course everybody is different. If you require less calories depending on height, weight, and age, then yes you would need maybe 10 carbohydrate servings a day versus 15 for someone who is larger/needs more calories. Hope this helped clarify, if not I would definitely suggest seeking a registered dietitian to help you with meal planning !!

I thought having brown rice & whole wheat bread would have better carbs & having brown or black sugar is better than white sugar?

cclepew wrote: »

"your brain needs 150 grams of glucose (which comes from carbs) every day for normal brain function so by limiting your carbs to less then that you are damaging your brain!"

No. Just no.

It would be funny if it wasn't keeping people sick and dependent on drugs.

nicepurple wrote: »

I thought having brown rice & whole wheat bread would have better carbs & having brown or black sugar is better than white sugar?

Carbs are carbs. White, brown. Simple, complex. They will all raise your blood sugar. White rice and white bread will definitely raise it more than brown rice and whole wheat bread will... but you may find that it's such a small difference that it's not worth eating bread and rice at all.

That said, every diabetic is a little different in how they process different foods. For example, one person could eat a bowl of oatmeal and have just a small rise in their blood sugar; for me, even a small amount of oatmeal (one of the ADA's so-called diabetic superfoods... ha!) makes my blood sugar skyrocket. And there are surely things I can eat that others can't. The only way to know is to test your blood sugar before and after meals and see how different foods affect you. Read this for more on testing strategically: http://www.phlaunt.com/diabetes/14045524.php