Not easy to be a diabetic

By mishaquk Latest Reply 2013-04-18 10:38:49 -0500
Started 2013-04-11 10:10:14 -0500

I have been diabetic for more than 3 years now. Still cannot work out what to eat? How much to eat? I thought just avoiding added sugars and sweet stuff was going to be enough, but clearly it isn't because last week my pre breakfast sugars have been 7.6-9.2 and post lunch 16 plus. I am already on metformin, Sitaglyptins and helical azide.

20 replies

Type1Lou 2013-04-12 12:14:07 -0500 Report

Aside from confirming that carbohydrates are the key and that I found reducing them in my diet most helpful, I would encourage you to read all of the labels on the food products you buy, paying attention to both the portion size as well as the carbohydrate grams. Many of the low-fat and no-fat versions of foods (like salad dressing) have higher carb content than the regular versions. Many of the sugar-free products have as many carbs as the regular. Sugar-free doesn't equal carb-free. If you eat much produce that is unlabelled, there are books and resources on line that will help you determine how many carbs they contain.

Graylin Bee
Graylin Bee 2013-04-11 14:33:36 -0500 Report

Agreeing with Shelly and James, limiting carbs has worked the best for me. In my case the very worst BG spikers seem to be corn, rice, oats, wheat, potatoes, bananas, and pineapple. I avoid these the most, still eat onion rings which are thickly coated with mystery mixex of wheat, corn, and rice, but are my main carb at the meal when the rings call me.
Have learned that blueberries and strawberries seem to be kind to my BG. Also for some reason I no longer have been getting allergic reactions to them. Maybe the better BG I have has reduced stress effect on my system, so allergic responses have decreased to these and other things that used to cause me problems.
For some people the ratio of carbs to protein is roughly 2 grams carbs to 1 gram protein. Sometimes I go a little lower carb and then there are times I up it a little.
Like James, limiting grains has really helped. I have been playing around with almond meal/flour, coconut flour, quinoa flour, and buckwheat flour. By replacing them for wheat flour I have been able to enjoy waffles and cupcakes with out BG spikes, and even have used some real sugar and/or applesauce and/or honey in them for some or all of the sweetener and using splenda for the other sweetening.
Another member, either Nick or Jigsaw (I forget which one) helped me when he discovered that part of the pizza affect of BG spikes in his case seemed to come from the Tomato based sauce. It was a duh-huh moment for me. While a tomato would not spike me, concentrate several tomatoes and you have the equivilant to Orange Juice smeared all over stuff. So now when Hubby has a take out pizza, I opt for wings and then steal the cheese and meats from some of his pizza, but leave as much sauce as possible behind. Then I can munch a few bites of the crust edge with a small spike. Before, I avoided the crust but forgot about the concentrated sugars in the sauce and had higher spikes. So, in short, sometimes it is the hidden sugars we forget or are ignorant about that might be causing higher readings.

mishaquk 2013-04-12 14:13:24 -0500 Report

Thanks very much. for the detailed response. It has given me a lot of insight to my problems related to diabetes management. You people do a wonderful job I'm managing your disease, I will be happy if I can catch up even half way, at the moment.

jayabee52 2013-04-11 12:31:18 -0500 Report

The BG (blood glucose) numbers you posted mishaquk tell me you are not in the USA. To understand those numbers most of us need a converter tool. One such tool may be found here ~

Your BG levels run from 7.6 mmol/l = 136 mg/dl through 9.2 mmol/l = 165 mg/dl

the post lunch of 16 mmol/l = 288 mg/dl

No just avoidance of sugars and "sweet stuff" doesn't seem to be working for you even with the diabetes meds.

I had poor control myself until I decided to get serious about conrolling my carbohydrate intake and reducing that signifigantly! In fact I decided to do away with breads and all grain based products as they have a lot of carb load and don't contribute little in the way of real nutrition. I have had great success with that. I even have a meal plan which I now follow which I wrote up for DC. I'd share it with you should you ask.

James Baker

mishaquk 2013-04-12 14:09:12 -0500 Report

Yeas please James, if I can have that meal plan you mentioned.
Yes you are right I am in UK and I Have a nice day same problem with units. Mgs vs mmoles but your conversion website could be useful. I still feel to ask everybody: what to eat than safely?! Being Pakistani origin wheet and rice is/ has been my staple diet. Hopefully your meal plan will give me some healthy options.

jayabee52 2013-04-12 14:52:48 -0500 Report

With your background of being Pakistani, my meal plan may seem a bit radical to you. It was radical for me too, having been brought up on white bread and potatoes. Just read it with an open mind and let me know on that discussion what you think about it. All I can say it worked for me and to a large extent, it is how I eat today (with modifications necessary due to kidney disease. ) The plan is here ~


CJ55 2013-04-12 15:49:23 -0500 Report

Graylin Bee. You can also order pizza with out sauce like I do. I have no problems eating 2 slices of pizza from Pappa Johns… Or Frozen Frachettas. 1/2 way thru cooking I will scrape off 99% of the sauce. Hope this helps. Hugz … CJ

Graylin Bee
Graylin Bee 2013-04-12 16:27:23 -0500 Report

Thanks, it would be a lot less messy to have it sauceless to start with. At home when we made an almond meal poppy seed crust, the sauce was petite cubed tomatoes with fire-roasted garlic. Crust fell apart, but tasted like pizza, and BG only went up 10 pts during 2 hour tests, then back to what it was pre by 3 hours. Even hubby liked the crust.

CJ55 2013-04-13 21:59:50 -0500 Report

Graylin Bee.. Would love the recipe for that crust.. It sound so yummy!!! We had Frechettas pizza tonight. I had 2 small slices. After 2 hours my BS went up 28 points. I was still very below the 160 level.

Graylin Bee
Graylin Bee 2013-04-13 22:43:42 -0500 Report

It's from a cookbook, "The Joy of Gluten-free, Sugar-free Baking. They are on facebook with lots of yummy looking pictures.

Graylin Bee
Graylin Bee 2013-04-14 08:11:02 -0500 Report

Sorry for such an incomlete response. I was at work and using my smart phone before clocking in. Here is a link for the recipe.

You can make sesame seed flour by using a coffee grinder. I got my grinder from my sisters. They had one that didn't sell when they held a garage sale. I also have found sesame and poppy seed flour at oriental markets. Or you could use sunflower seeds, or any other edible seeds that you like the flavor of.
Next time we make this crust we were going to use smaller pans. I don't know if it was the Denver elevation or if the humidity or oven temp, but it stayed a little moister than we wanted. Still tasted great though. Oh, we could reduce the 1/4 c water a bit.

ShellyLargent 2013-04-11 11:46:54 -0500 Report

Try watching your carbohydrate intake. Avoiding sweets and sugar is fine (if you can…) but its the carbs most foods that spikes your blood sugars. Pastas, rice, starchy veggies like corn and potatoes, bread… Things like that have carbs that you might not be accounting for. Even sugar-free or "no sugar added" foods have more carbs than you think and are not always the best choice. Sugar free does not mean carb free… Carb counting can be tough and a little exhausting at first. You can get many apps for a smartphone or books like Calorie King that lists the nutritional values for 1000's or foods, including most restaurants.

mishaquk 2013-04-11 13:28:50 -0500 Report

Thank for that.
What about sweeteners and drinks labelled"zero"? Which app would you recommend for iPhone?
Seems like it is not only important what to eat, it is equally important how much to eat!
That makes me really uncomfortable and confused.

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