Is there anyone out there that eats as picky as me?

A lot of counting and number bugs me, too. My nutritionist gave me an easy way to watch my carbs: keep my meals to 45 carbs and snacks to 15 carbs. Meats, fish, and most veggies have no carbs. She gave me this tip to help me lose and maintain my weight and it works! Being a picky eater myself, my choices are limited by me and diabetes. I'm not a big veggie fan, but lately I've discovered bean soups (really good protein source) I add mandarin oranges to my salads (when I eat one) for a little sweet flavor. My nutritionist asked me what I ate the night before we met. She used that meal to figure up my carb limit for meals. When I stick to my carb limits I not only have lost weight, but maintained it without feeling deprived. Diagnosed 5 yrs ago I still struggle with eating habits and want what I want attitude, so this method really helps me.

one option may be to use one of the recommended meal replacement powedered drinks that mix with juice or milk… those supliment people who are picky eaters, giving you an opportunity to get good nutrition into your body… it can be a challenge to develop a taste for foods you have an aversion for… It might be a good idea to call the dietician and tell her you need more help in planning your food choices… food is the fuel we need to run our engines… so important to get the right support… take care…

Sounds like good advice, Jocelyn. I have gotten into the mold of choosing just a few foods that I know are safe, test to make sure, and am adding other things, a bit at a time, I don't retain a lot of numbers either. Best of Luck, Pat Roth

making up menu's based on recommended foods from the diabetic friendly cook book collections is helpful… Keeping a journal of what you eat, and putting your two hour test numbers next to the entry gives you an idea of how your body is responding… of course when we are sick our numbers will fluxuate regardless… Low carb choices support of optimum advantage for managing our blood sugar balance… The problem seems to be that we have cultivated tastes that were promoted by the additive ingredients promoted by the manufacturers… for instance, none of us, diabetic or not, needs high frutcose corn surup in our body. and the manufacturers really load that horible stuff into so many foods… I refuse to purchase anything with that in the ingredients, and sometimes I write letters to the manufactures with a statement on health… Ocean Spray is making a concerted effrot to remove it from their juices… read those labels… talke to the people who are poisoning innocent people… Knowledge is power… applied knowledge is wisdom…

I read labels too. Helps a LOT. Thanks for the good advice! Information is a good source of wisdom. Thanks again!

I hadn't thought about using the mixes. I'll give that a try. I already know the types of foods I wouldn't eat for various reasons. However, when I was first diagnosed I did keep a record of what I ate & that was it & stopped that years ago. Thanks for reminding me that it would have helped to keep going on the list. This time I'll write what effects the food has on my counts. I really appreciate all the help.

Makes sense and easy to remember!! PR

Hello, Please dont be afraid of shots. Im a T2 that is taking shots and its giving me better control. Carbs, try to think of carbs as slices of bread. A slice of bread is about 15 grams of carbs. You want to keep to under 150 grams a day. that come out to about 10 slices of bread worth of carbs. Now there are subistutions. A bagel is larger and might be 45 carbs for a full bagel. Root vegtables tend to be carb vegtables. Keep that in mind. I dont count unless its just to think along the line of slices of bread. If I eat a dinner that has a coating like chicken fried steak, I count it as a slice or two depending on how much I eat. I also look at labels and figure out how many slices of bread worth I am about to eat. Remember, when looking at labels, dont look at the sugar, look at the carbs per serving. And divide the unit (Box, can,) by number of servings. I try to keep to 30 carbs in the morning, 45 for lunch, and about 60 for dinner. That seems to work out for me. Good luck.

I like this, too. I count carbs, not calories and it works. Lots easier than counting calories. A chicken fried steak, with country gravy, baked potato with butter and green beans is 45 carbs. Also I found Sara Lee 100% WHOLE Wheat bread is only 13 carbs per slice. Go easy on the bread though, and yea, bagels are huge in carbs. Thanks Sarguillo!

I like your idea. I'll give it a try. Thanks.