Diabetes cookbooks and recipes

By DTBanks Latest Reply 2013-04-28 17:59:40 -0500
Started 2013-04-25 18:25:28 -0500

I am only 2 months ago diagnosed with Type 2 while in the hospital for a Deep Vein Thrombosis in my leg and clots in my lungs. My doctor has told me nothing about diabetes except it is critical I get my blood glucose levels down from the 295 at the hospital. I am not overweight with BMI of 22. I take Medformin 500 mg in the morning and before dinner. On my own, I eat only foods with low to low moderate Glycemic Loads. My blood glucose now averages in the high 120s. Sometimes I get a 101 or 107!

My question concerns all these diabetic "healthy" recipes that contain processed wheat flour, white bread, pasta noodles,white rice, chocolate, honey, brown sugar or super high calories. Is it REALLY OK to eat these things and maintain a decent blood glucose level?

7 replies

Just Joyce
Just Joyce 2013-04-26 20:36:54 -0500 Report

Only you can determine that. You have to eat those foods based on your blood sugar readings. I eat chocolate and white or sourdough bread. I am to the point I really can no longer eat wheat bread. I rarely eat rice, pasta or brown sugar. I am not fond of honey and usually only use it in tea for a cold. However, I only eat these foods based on my blood sugar. There are people who can't eat any of the foods you mentioned because it raises their blood sugar.

Graylin Bee
Graylin Bee 2013-04-25 20:13:42 -0500 Report

What is good for you to eat is best determined by your BG readings. And, you have had some good BG numbers. You are doing something right.
Foods can affect us each differently. For example, I seem to get higher BG readings if I eat oats, wheat, rice (of any color), and corn. Some people can eat 1 or more of these foods in moderation with no BG issues. Carrots and apples don't give my BG a spike, while other people cannot eat them without a spike.
Perhaps, those books are written mainly for Type 1s. They determine their insulin needs based on what they eat, similar to what their pancreas would do if they did not have Type 1. So they can eat those recipes as long as they can maintain a balance with insulin. Although there are Type 1s who limit their carb intake.
Type 2 is a problem with either not producing enough insulin, or being resistant to insulin, or not having enough little receptors on the cells to draw in the insulin to utilize it, or the pancreas and liver are not communicating with each other and screwing up on the balance of insulin and glucose, or some other reasons.
By eliminating, or cutting down on the foods that give me higher BG readings, I have been able to maintain without meds or insulin. Some people with Type 2 still need meds or insulin to help control their BG no matter how careful they are with their food choices.

Just Joyce
Just Joyce 2013-04-26 20:39:22 -0500 Report

Graylin, I can eat corn and rice with very little spikes. Summer is on the way and I cannot resist fresh ears of corn either boiled or on the grill. I found that if I eat a lot of protein with the corn it doesn't spike me. I totally agree with what you said. Great post.

DTBanks 2013-04-26 06:21:50 -0500 Report

Thank you for the response Graylin, appreciated. I have much to learn. All the processed grains spike my BG. I can eat whole grain rye crackers and whole grain wheat tortillas without any problems. A good thing I enjoy tortillas. Steel cut Oatmeal and pearled barley make good breakfast cereals for me. All the "flakes" cereals zoom my BG. Best regards-Dale

DTBanks 2013-04-26 07:09:09 -0500 Report

This was lust posted as a good cookie recipe for type 2 diabetics. I cannot believe these cookies will not effect my BG.in a very bad way.

1 Pkg. devil's food cake mix
1 cup peanut butter
1/3 cup water
2 eggs
1 cup peanut butter chips

DTBanks 2013-04-28 17:59:40 -0500 Report

I looked up cake mix at the grocery store today. One large box of bleached, refined wheat flour with a few other things added. Tell me how all that bleached flour will NOT spike my BG? This NOT a diabetic friendly recipe for anyone on Metformin.

Graylin Bee
Graylin Bee 2013-04-26 08:47:13 -0500 Report

If you were using insulin you could adjust your dose to account for the carbs. But as for me, the only friendly part would be my meter most likely saying "HI" .
Did they post the carb load on one of those things? I'd guess close to 28 per for an average cookie. But they most likely would claim it makes 24 (which would be tiny).
If I needed a chocolate peanut butter cookie fix,I'd just alter my new found brownie in a mug recipe. I'd try subbing out either 1 Tbsp of the cocoa and 1Tbsp of the almond flour/meal with peanut flour. Or sub peanutbutter for the oil.Or, both.

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