Welcome! Please Read And... Diabetic And Or Lowcarb

Welcome! Please read and...

julesong 17 years ago

...introduce yourself! :)

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julesong 17 years ago said:

I did a lot of searching for a diabetic and/or lowcarb group, and couldn't find an active one, so here's my group and I hope it thrives! :)

Let's chat, swap recipes, and I hope you enjoy the group!

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kettledog 17 years ago said:

Hello, I'm joining this group because my wife is diabetic and things are not going so well for her. I have to get her on a more regimented diet and I'm hoping that I can get some good ideas here. I hope to contribute as well, thanks for setting up the group.

Kdog.

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julesong 17 years ago said:

Welcome, Kettledog! :)

If you give us some ideas of the kinds of foods your wife likes and dislikes, we might be able to suggest some specifics for her.

Do you do most of the cooking, or does she?

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kettledog 17 years ago said:

I do the cooking 99% of the time, I'm a chef profesionally. I've been checking out soup recipes because she really likes soups and tis the season. She eats a lot of steamed vegetables, salads and simply prepared meats and poultry.
One thing she mentioned when I went over some of the recipes I got off this site was how do you know that the recipes are really low carb? Where's the cutoff from medium carbs? I do a lot of work on food product labels and I know how they can be misleading, but recipes here usually don't carry any nutritionals.
Anybody care to comment?

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bigstmpr 17 years ago said:

im a edgewood washington diabetic and i needed this sight to get some more low carb. food from if the chef about will take these recipies to his diatician she should be able to help him figure out the amount of carbs in them. im Jo a.

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julesong 17 years ago said:

Well, generally you need to be able to recognize what ingredients contain large/larger amounts of carbs and go for recipes that contain fewer of them. I know that sounds simplistic, but that's the overall idea. You have to educate yourself as to which foods/ingredients are best to avoid. There are some foods which, while healthy, have "hidden carbs" and so you need to be aware of them when cooking with them.

As one example, carrots are good for us, yes, but they also contain a lot of natural sugars, as does corn. That's not to say that you should eliminate carrots from your diet - just be aware of them and take them as part of a balanced diet.

Because living with diabetes is all about balance. You need carbs to live, just as you need fats and everything else. You just have to learn how your body deals with them - because everybody is different and processes what we eat differently - and eat/act accordingly.

As for content and knowing how many carbs are in foods - no, this site can't help much with that. I recommend a site such as RecipeZaar.com, which takes the ingredients and gives you a rundown of the nutritional value. They're not always accurate because the site can only do so much with what the users give it (i.e. how they enter the recipes, etc), but it's a start. There is a good collection of healthy recipes there. I do not recommend AllRecipes, simply because there are too many "take 2 cans soup concentrate" and "layer the tater tots over the bacon" recipes there to wade through.

I prefer fresh foods. Avoiding processed foods is a good beginning to balancing your diet.

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julesong 17 years ago said:

Now, personally - and this is my choice, mind you - when I eat grain foods I go for whole grains, ones which will give me more "bang for my buck," so to speak. :) I don't eat much bread, rice, pasta, or corn. But when I do, I eat whole grain breads, brown rice, lower carb and fuller grain pasta, and... well, I simply don't eat that much corn if I can help it, and I avoid foods (again, here's where processed foods come in) that contain corn syrup.

I eat a lot of vegetables with lots of flavor from herbs, spices, vinegars, etc. I love fruit, and will always choose to eat a whole apple over something made from processed apples. Our body utilizes what that whole fruit contains, processes the natural sugars differently, than the simple sugar that comes out of the sugar bowl.

And I never, ever drink fruit juice. It's loaded with carbs, and while drink just the juice when I can enjoy a whole apple and also get the fiber my body needs along with it?

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kettledog 17 years ago said:

I believe in all you've said here, we've been around the block a few times with this as my wife has been dealing with it for quite a while. We look at everything for carbs, consider the glycemic index, and make choices based on that. And as you all know it's about the choices that you make. I have access to a program that can give me the full nutritional information on any recipe, but as you said above, the net effect on blood sugar levels is going to be different from individual to individual.

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babyhomersmommy 16 years ago said:

Just learned that I am insulin resistant. Am looking for recipes that I can make to help me in my battle against diabetes and my husband to loose some tummy weight.

Like to eat (not in a particular order) fish, chicken, veges and garlic. Whole wheat pasta is a good thing in my book unless someone can tell me otherwise.

Hope to make some new friends even if I am a collector versus a provider of recipes.

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pennycandy 16 years ago said:

i am glad i have found this group. my mother has been diabetic for as long as i can remember, but over the last few years has started going down hill. i would love some info and tips to help her. she is now living alone and doesn't eat right because ,as she says," i't no fun cooking for one." she will often eat a frozen dinner which sends her blood sugars into the high 200's or low 300's. i want to be able to fix healthy meals for her that she can re-heat.

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cardinal54 16 years ago said:

Hi, My name is Lucy. I joined this group because I am a TypeII diabetic and have known since June 2001. I am looking for easy recipes as I am disabled and not able to cook much. I have to fix my own meals and usually have a sandwich instead od fixing something just for me. Any recipes, advice and support is very welcome. Thanks, Lucy

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