By Latest Reply 2009-01-17 16:50:25 -0600
Started 2008-09-23 10:52:08 -0500

I do not know what the amounts or numbers of nutritional values are acceptable for a diebetic. What things I should just plain steer away from, except maybe for special occasions;;;;;

19 replies

Goddess 2008-11-02 22:42:50 -0600 Report

What is the best way to find the carbs in foods that don't have labels?

Debe Pendice
Debe Pendice 2008-11-03 04:10:22 -0600 Report

I think you should get the 2008 Calorie King Carbohydrate, fat and caloire counter book. Its in the book club reviews. It personally is one of my favorites. I carry it every where I go. I got mine at Walmarts around $5.95. I really think you will enjoy it. It has helped me in so many ways.

Pauline B
Pauline B 2008-10-29 23:58:16 -0500 Report

The goal of a diabetic's diet is to avoid wild swings of blood glucose. As others have said, we each respond to carbohydrates differently. Most of us are also trying to loose weight, so we don't eat much fat. But eating some fat with the carbohydrate slows down the metabolism. An optimum way to get started following is to eat mostly "colored" food - 100% wheat bread, no white rice, pasta, etc., but eat small amounts of grains and legumes. You will feel full sooner. Fill out your meal with mostly vegetables, and 2-3 oz lean meats. I prefer beef because of my 3 kinds of anemia.

Eating out doesn't present too big of a problem for me. Salads with "normal" dressings on the sides that I dip my fork into. Cut the plain meat portion in half. Scrape most of the sauce off if you order it at all. Plain baked potato, or only 1 topping, not everything that is usually offered. (I "forget," and sometimes order a deep-fried appetizer plate because I like the variety, and then wonder why my fasting glucose the next morning is 20 points highter." Perhaps I'm human even though I know better…

When I was first getting aquainted with diabetic diets 25 years ago the Portland library had several good books, and as I became professionally involved my personal book collection increased. Perhaps you can check your library's card catalogue on-line, then have them reserve your selections. If your library is like either Seattle's or King County's, you will be notified when the books are ready for you to pick up.

enigmalady777 2008-10-28 09:29:37 -0500 Report

At one point, I was on a very very low carb diet. 50-60 grams a day.

My doctor was NOT happy with me, even though I was able to control my sugars better.

Now I try to stay around 80-100 grams a day. I'm also on insulin which helps somewhat. The big downside is that it's very easy to miscalculate how much carb is on your plate and take too much or too little insulin which is why I still limit it.

I find that "white" starches are my problem foods. Those would be:

Flour tortilla (corn doesn't seem to affect my bg levels as dramatically)
White (even "wheat") breads
Cereals (except All Bran - you know the one that resembles AND tastes like twigs…)
Pasta - even Dreamfields spikes me. :(

If and when I eat any of the above items, I eat them in very small quantities, even with using insulin.

DonnaInMaine 2008-10-26 13:51:26 -0500 Report

I have a diet given to me by my dietitian and diabetic consultant.

Breakfast - 45 carbs (3 carb servings)
Snack - 15 carbs (1 carb serving)
Lunch - 60 carbs (4 carb servings)
Snack - 15 carbs
Supper - 60 carbs
Snack 15 carbs.

I find my levels decent - most of my after meals are between 100 and 130 bg.

I guess I am lucky because I can eat ice cream sandwiches and rice and chips and almost anything. Sometimes when I am higher (150 or 160) after meal I can see that I ate too many carbs. I'm not counting as carefully as I was but can go back to doing that very easily.

Good luck to all of you.

SkipT 2008-10-27 04:44:55 -0500 Report

I have very little tolerance for carbs. I follow a very strick low carb diet. 6 grams at breakfast, 12 at lunch and dinner.
I have been able to take myself off my initial medications(actos and metformin) and maintain near normal bg numbers through diet and exercise. My 30 bg average is 100 fasting and 2 hrs after meals.

Avera 2008-09-23 15:31:03 -0500 Report

I'm sure you probably have a doctor that treates you for diabetes. Call the office and ask them to send you to a person who can tell you exactly how to eat and follow a diabetic diet. This is usually done for free. Your local health department also will have free books that you can stop by and pick up.

2008-09-24 00:00:10 -0500 Report

Thankyou for all the info. unfortunately for me, my husband can go to the diebetes education, but I am not able to go out for long at all because of my health. By 12noon I am done in. So I would like to gather as much info as possible along with anything he can bring to the table thanx again

Maury 2008-11-01 10:32:48 -0500 Report

IMHO opinion, the so called diabetic diet is too high in carbs. It was actually created for people with heart disease. Yes, people with diabetes are twice as likely to develop heart disease but that doesn't mean that a heart disease diet is the best when the priority problem is diabetes. What raises blood sugar? Carbodhydrate! Doesn't it make sense to limit carbohydrates then? Of course it does but one needs some sort of guideslines because we can't limit all carbs. That's why I chose to go the low glycemic way. Go to and see more.

GabbyPA 2008-09-23 11:33:44 -0500 Report

This is a loaded question. As everyone is so different the only real way to tell is to test, eat, and then test 2 hours after and see if rises more than 70 points after a meal. Then you can find out for sure what spikes you.

A range for how many carbs you eat should come from your neutritionist. The ADA recommends 130g-150g a day. But I find that to be too high for me. Everyone is differnet.

Here are some things that I avoid becuase they spike my sugar or are generally bad for me to eat.

CORN: anything made with corn sends me thru the roof. Not even the 100 calorie popcorn bags are good for me.

PASTA: I can't eat regular or whole wheat pasta. BUT I can have Dreamfield pasta because it is coated in fiber. I have also found a new friend in the spaghetti squash. If I don't eat it with pasta sauce and try to MAKE it spagehetti, I find I like it alot.

RICE: I can have very little amounts as long as it is with a protien or a fat, but even brown rice gives me grief.

POTATOES: Pretty much any of them that are in the light family. Yukon golds are okay, but I still have to be careful. I substitute Cauliflower for potatoes in a lot of my recipes, and it is great.
HOWEVER, Sweet potatoes I can have til the cows come home. Good thing I like them.

ASPERTAME: That incipid sugar free element known as Neutra Sweet. I don't eat that any more in anything. It makes me crave more carbs. Since I have been off it, my carb cravings have dropped dramatically. Not to mention it is really a toxic part of food. I don't do Splenda either...bad, very bad for me.

HIGH FRUCTOSE CORN SYRUP: I know you probably wouldn't drink that with your lunch. But did you know that it is hidden in so many processed foods that you eat it without knowing it, and it is a CORN, so it is BAD. Read lables on anything processed you buy. Sometimes it is the substitue for sugar and it is very deceiving.

WRAPS or FLOUR TORTILLAS: I used to think that a tortilla wrap was better for me than a sandwich made with bread...NOT. There are 33 grams of carbs in one tortilla and only 24 in bread. Good grief. I use Low-Carb wraps (not whole wheat) and they work really well for me.

BREADS: If it is white, processed, soft squishy bread...don't eat it. Use WHOLE GRAIN (Not whole wheat, read the lable) Breads that are closer to the grain in the natural form is best. I never was much for bread, so I don't care, but my mom found Ezekiel Bread that has no flour in it. You might want to try it. I don't like it, but my mom never know.

There is always of course the cakes, cookies, candy bars and junk food. The key to those things is finding a healthy substitute for them. Nuts, raw walnuts, almonds, some peanuts...these are great substiutes for me.
You are going to eat some once in a while unless you are incrediably disciplined. Enjoy it, just don't over do it. Take a taste from someones piece instead of getting a whole piece. You know that drill...we all do.

Other people will give you their trigger foods too. Hope this helps you plan your meals a little easier. The best thing is to do them one at a time, and before you know it, you will have it all down.

2008-09-24 00:03:20 -0500 Report

Hi; thanks so much, I thought I was on the right track; knowing about pasta, bread, rice and corn, but you gave me a lot more insight as to what can be had, especially for that evening meal. So far my husband has lost 10 pounds in the last 2 weeks. He just depends on me to follow his diet and keep him strong. Any special inexpensive recipes?

GabbyPA 2008-09-24 00:17:06 -0500 Report

I don't know how much of a "bunny" your honey is, but I always keep a big container of salad made in the frige. Romaine, spinich, parsley, carrot, celery, cuke, alfalfa sprouts, radish, green onions....I keep the wet things out of it like tomatoes until I put it in my bowl to keep the salad fresher.

For recipes, check out our recipe section. It grows more every day. There are a lot of good ones here. I cook exclusively from here for a week or so, then give it a break, but I have found some jems. A lot of them need adjustments made, but if you find one that you are not sure what to substitute, just pop it in my "How to Make Recipes Healthier" and I will help you out, if I am able.

The more you stay away from processed foods or specialty foods that are "sugar free" or "diabetic" the less money you will spend. Spend a lot of time in the produce section, and you will always be on the right track.

Maury 2008-11-01 10:29:31 -0500 Report

I agree with Gabby as to all the types of foods she mentioned. I would add cereal (except for All Bran) to that list. I have had type 2 since 1995, I have found that various high glycemic carbohydrates (rice, potatoes, some breads, most forms of corn, raise my blood sugar rapidly. The common denominator is that most of the foods in the categories listed are high glycemic. So I started using low glycemic alternatives and ended up founding Maury

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