[Diabetes-talk] intuitive eating and textures Re: Excellent Article

[d m gina]

Mike I have always looked up to you, and I always feel you know more 
than I until now.
the ID mate has done wonderful things for my diet, and it also helps my 
husbands diet, now that we can read as many lables as we can from cans 
bottles packages boxes and more.
We haven't had the ID mate long, for the short time we have though, we 
have learned allot.
What can get depressing though, looking example at a biscuit, just one 
can take up all of the carbs for me I am allowed for a meal.
Well trust me, not eating them often, when I do, I will have the rest 
of the meal as well.  I realize not all of us can buy the ID mate, 
where if you can, this will also help on how you eat.
I understand how my diabetic coordinator said to me one time, if you 
have Jelly just do a teaspoon.
I couldn't figure out how she chose one teaspoon, until we read the jar 
that said one teaspoon of jelly per serving.
ah yes, the light went on.
Now I understand.
I am excited this time, because three months ago I got off insulin, and 
just am on pills.
I know by the numbers I have, my a one c will be much better.
It will take a week for me to get it back, where I will share.
Now I know you folks are better than I am on this, so that if is fine, 
where for me I can't seem to keep celery or any vegetable products for 
a long time before they go bad. I can't seem to eat them fast enough.
another gripe I have on eating, where when you are in a crowd someone 
will say to you, for diabetics we have water melon.
the rest of us will have cake.
First of all, I am not a mellon fan.
My question is this,
Where on gravey do folks get the idea they can decide what I can or can't eat.
I want to slap them silly.
I don't, but gee it would be fun.
thanks again for being you to share what is happening, and I love to 
read comments.

Original message:
> Chanelle:

> The one thing that is universal about diabetes is the old adage symbolized
> by the initials YMMV -- Your Mileage May Vary. Each person's diabetes is
> different from that of every other person although there are commonalities.
> I write this as an introduction to what I shall say below so that you will
> take it in the "for what it's worth" department rather than as the testimony
> of an "expert" which I am most definitely not.

> Once I learned the ins and outs of the wisdom (orthodox and otherwise) about
> diabetes and switched to intensive insulin management, I ultimately did not
> and do not find diabetes care to be overly-complex, a burden or requiring
> the level of vigilance that you apparently do. AS I say, it's a case of
> YMMV. But perhaps part of the key is that you say you aren't very good at
> self-discipline (you said it; I did not so this is not criticism). I think
> it's fair to say that good diabetes control *does* require a fair amount of
> discipline. There's a good Braille Monitor article about this from a year or
> two ago; it originally appeared in an issue of Diabetes Self-management
> Quarterly from some time in 2009. I'll see if I can dig it up although, as I
> say, it's in the Monitor. The article asserts that many people who have a
> tough time with diabetes were not all that disciplined in other areas of
> their lives (they did not have to be) so find it tough getting into the
> groove re diabetes management. As I say, this is not criticism.

> As for texture aversions, I don't have many although I did as a kid.
> Although I liked their taste, I found oranges kind of yuchy in texture; same
> went for peas, lima beans and avocados. Now the only thing I find kind of
> weird is peas although I will eat them mixed in with other vegetables or
> potatos. I think one just sets one's mind to getting over it and keeps
> trying until one succeeds or decides the effort isn't worth it. I have a
> nephew that doesn't like the texture of steak or rost beef or ribs -- I
> think he's terminally mentally ill in this regard but it's his problem, not
> mine. He likes hamburger, though -- go figure. But I think he just decided
> it isn't worth it.

> If you are *truly* low-carb, as in Richard K. Bernstein, I suspect fruit is
> almost completely proscribed. Both South Beach and Atkins forbid fruit in
> the first part of getting over carb cravings (the goal of the first few
> weeks of their diets). South Beach, at least, reintroduces fruit after the
> first strict phase of the diet when presumably carb cravings have been
> tamed.

> I never really had or have carb cravings or even sweet cravings (being a
> chocoholic as a kid doesn't count). Not having a sense of smell, I can
> understand why you'd have a sweet tooth. You'll have to work out your own
> salvation there.

> Although I tend to go for a somewhat low-carb diet and, unlike the
> conventional wisdom dictates, I eat all the red meat I want, believing the
> link between fat -- especially saturated fat -- and heart disease to be
> tenuous at best, I do eat some carbohydrate.

> I think it's fair to say that one can get vitamin C and trace minerals from
> certain vegetables. But, all other things being equal, eating a wide variety
> of foods (including fruit), tends to make it more likely that one will
> receive all the nutrients one needs.

> It certainly helps to be on insulin; although it's probably prudent to keep
> the carb load down to a dull roar, at least one can compensate when one
> *does* want something carby!

> I do tend to subscribe to the intuitive eating theory; to me, it's the most
> natural and makes sense. Besides, contrary to the current fad of
> hand-wringing and "woe is me" thinking about American eating habits, the
> latest statistics show mortality on average is *decreasing* in America, not
> increasing. However, there is increasing evidence that, as a whole, we eat
> far too much sugar. So, as Colleen says, ditch the guilt trip and eat
> something delectable -- just don't get into the habit of it. (grin)

> I don't suppose this helps much but it's grist for the mill.

> Mike Freeman


> -----Original Message-----
> From: diabetes-talk-bounces at nfbnet.org
> [mailto:diabetes-talk-bounces at nfbnet.org] On Behalf Of Chanelle Allen
> Sent: Monday, June 18, 2012 9:22 AM
> To: Diabetes Talk for the Blind
> Subject: [Diabetes-talk] intuitive eating and textures Re: Excellent Article

> I too enjoyed listening to the presenter at the DAN seminar last year (I
> listened to the recording online). It would be wonderful if diabetes could
> be reduced to a mere nuisance. The problem is that the vigilance, care, and
> consistency required is overwhelming and takes up too much effort. I am not
> strong-willed or self-disciplined. The book Diabetes Burnout suggests that
> we are motivated to continue repeating destructive habits and that we don't
> change if the costs outweigh the benefits. Just because we know we shouldn't

> do something to avoid unpleasant consequences, that doesn't hinder people
> from choosing the same thing again.
> I started reading Health At Every Size: The Surprising Truth About Your
> Weight by Linda Bacon, which discusses the intuitive eating approach.
> Later in the book, Dr. Bacon recommends eating a variety of foods. I have a
> problem where I gag on foods of certain textures--especially fruit. Even
> mashed potatoes, which I like gives me that feeling if I eat too much. Has
> anyone experienced a similar problem not liking certain textures and what
> have you done to overcome it? I also don't have a sense of smell, so the
> food I don't like does not have much appeal even if it is supposed to taste
> good. Even eating the fruit that I like (sweet, crisp apples) doesn't take
> away my sweet craving. I try to eat lots of vegetables, so maybe that makes
> up for the lack of fruit. Is eating fruit still recommended on a low
> carbohydrate diet? I use an insulin pump, so I can't make the excuse that
> fruit will raise my blood sugar too high (smile).
> I hope that I haven't gone off topic.

> Chanelle


> --------------------------------------------------
> From: "Bernadette Jacobs" <bernienfb75 at gmail.com>
> Sent: Monday, June 18, 2012 9:02 AM
> To: "Diabetes Talk for the Blind" <diabetes-talk at nfbnet.org>
> Subject: Re: [Diabetes-talk] Excellent Article

>> On 6/16/12, Mike Freeman <k7uij at panix.com> wrote:
>>> Diabetics are often bombarded with advice on what's the "best" diet for
>>> them
>>> (as if diabetes is just one disease). The American diabetes Association
>>> tells us not to eliminate carbs from our diet (ignoring the fact that the
>>> Inuit did and are doing quite well, thank you, without much carbohydrate
>>> in
>>> the diet). The Atkins people hit us with just the opposite advice but
>>> arouse
>>> suspicion in some because of their association with certain types of
>>> alternative medical therapies.



>>> It seems as though the advice is driven as much by the current
>>> politically-correct, medical and scientific fads as it is by solid
>>> research
>>> (which is damnably difficult to do when dealing with diets and
>>> nutrition).
>>> And seldom is the *real* science behind all these assertions carefully
>>> and
>>> rigorously examined. It's high time this changed. It's why I had a
>>> different
>>> sourt of dietitian at last year's DAN Seminar and why I often come across
>>> as
>>> a terminal skeptic.



>>> Check out the blog post at the link shown below and get what seems to be
>>> more the straight scoop on all this. Many of our most cherished and
>>> unquestioned assumptions turn out to have little scientific basis.




> http://www.drbriffa.com/2012/03/05/whats-wrong-with-the-dietary-advice-diabe
>>> tes-uk-dishes-out-to-diabetics/



>>> Mike Freeman



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> http://nfbnet.org/mailman/options/diabetes-talk_nfbnet.org/bernienfb75%40gma
> il.com

>> Ya know gang, I was at that DAN Seminar and I really appreciated what
>> that lady had to say.  I think that the way she mapped things out
>> makes one's diabetes far more manageable.  Blindness, (at least to
>> most of us here), is a mere nuisance; a characteristic.  We should be
>> able to make diabetes the same; a mere characteristic or condition
>> which we ourselves are all able to manage and control without being
>> forced by myth, misconception, and society in general to regard our
>> diabetes as a curse!!  Can't have this; can't have that; gotta eat
>> this; gotta eat that; can only eat one cup of this; and whatever you
>> do, don't forget your daily allowance of cardboard packaging; so help
>> you God!!!  After all, ya gotta eat that because if ya eat something
>> that actually tastes good, it's gonna be bad for ya.  I thought the
>> bottom line of what that lady said was very simple: If you eat two
>> pieces of chocolate fudge cake at the end of your meal and two hours
>> later, you peak at 360, you know better than to ever do that again.
>> especially if only you've eaten one piece of that cake and your sugar
>> peaks at 165ish, then you know to allow yourself just one piece.  The
>> object here is to set and know your peak so that if you rise above it,
>> you know to cut yourself off.  Like Lynn said previously, the key is
>> "MODERATION!"  It's not that you can't have what pleasures of life you
>> wish.  You simply need to use discretion, disciplin and self control.
>> If you can't control it, don't go there.  Simple as that. My other
>> advice is test, test, test so you know where you are at all times.
>> And, if you don't like your numbers, take heed and don't be afraid to
>> seek counsel if you need.

>> Bern

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