[Diabetes-talk] Food Questions

Wed Jul 27 21:06:52 UTC 2016

Sandi, great minds think alike.  You mentioned steak as your first item, and 
I am going to have steak tonight along with spinach, and maybe a small 
amount of ice cream.

Mark Tardif
Nuclear arms will not hold you.
-----Original Message----- 
From: Sandra Ryan via Diabetes-Talk
Sent: Wednesday, July 27, 2016 12:26 PM
To: 'Diabetes Talk for the Blind'
Cc: Sandra Ryan
Subject: Re: [Diabetes-talk] Food Questions

Hi Dave,

Your dinner sounds fine to me--but you make an excellent point with portion
control. These days there isn't a "diabetic diet." Any food is okay to eat,
but you do need to keep track of your portion sizes and the carbs you eat.
Carbs, even sugar, are okay, but they are what can raise your blood sugar,
so they should be eaten in reasonable amounts. In your typical meal, steak
has no carbs, unless you add a sauce that has them, the salad is pretty much
"free," except for the dressing; stick with Ranch or blue cheese which have
very little carb, or if you eat higher-carb dressings, get to know how many
are in the serving you eat (not the two tablespoons on the label, but the
amount you actually eat), and eat less of it if you can, or at least track
it. Potatoes are higher in carbs, but not frightening, as they would seem to
people who believe carbs are evil. A small potato can fit into your meal
very well, and while sour cream and butter are high in fat, they have no
carbs, so you can still have those, too.

Basically, there is no food you can't include in your diet now that you have
diabetes--but to eat those that are higher in carbs, you need to track those
foods, and keep your portions smaller.

As a former dietitian (my knowledge isn't lacking, but I'm no longer
registered or licensed), I dn't like the glycemic index. It's based only on
single foods, so when you combine them, such as in casseroles, how would you
ever know what the glycemic index for that is? But anyway, checking your
blood sugar after meals is the best way to determine which foods raise it.
The problem with the glycemic index is that it makes the assumption that
everyone reacts the same to each food. And as has been said on this list a
lot--we are individuals, and our bodies react individually to foods. I might
have oatmeal for breakfast every day, while you'd find that it spikes your
glucose. Sometimes foods affect one differently in the morning than at
night!

So I wouldn't advise changing your diet drastically. Try to find out as you
go which foods, if any, you need to eliminate or eat very seldom and
carefully, and change your lifestyle as little as necessary to accommodate
the diabetes. That will prepare you to live the life you want but keep the
disease from complicating it!

Sandi

-----Original Message-----
From: Diabetes-Talk [mailto:diabetes-talk-bounces at nfbnet.org] On Behalf Of
David Andrews via Diabetes-Talk
Sent: Wednesday, July 27, 2016 10:50 AM
To: Diabetes Talk for the Blind
Cc: David Andrews
Subject: Re: [Diabetes-talk] Food Questions

Thanks, previously I tended for dinner to grill some meat, and have baked
potato and salad or vegetable.  One of my problems ... that I am trying to
get a handle on is portion control, I am well-known as a big eater.  There
is a picture of me, in the Monitor, back in the mid 90's, when I worked at
the NFB, with two plates of food in front of me -- and I ate them both.

Dave

At 10:27 AM 7/27/2016, you wrote:
>Potatoes have carbs. A small baked potato usually counts for 1 to 2 carb
>choices. Since you do not take insulin, you don't have to think about
>bolusing, but if you did, this would be about 1 to 2 units of insulin.
>
>Personally, I would only do a baked potato twice a week, and just watch
what
>you put on it. If butter and/or sour cream, go for the real stuff, not the
>margarine or light stuff. And for me, I would buy organic dairy, but that's
>a personal choice. Although, the less processed something is, the better,
>not to mention avoiding hormones used in so many products. But that's
>another topic, grin.
>
>Dicing fresh onions or crumbling turkey bacon (again, personally, I go for
>the nitrate-free) can add something yummy.
>
>Salt and pepper if you like, but be sparing with the salt.
>
>If you do a baked potato, I would avoid bread with the meal or other
>high-carb foods. Have a protein and veggie like carrots or greenbeans or
>salad (for dressing, I make my own dressings, which are simple and much
>healthier) along with the baked potato, avoiding rolls or bread or other
>starchy veggies.
>
>Bridgit
>
>-----Original Message-----
>From: Diabetes-Talk [mailto:diabetes-talk-bounces at nfbnet.org] On Behalf Of
>David Andrews via Diabetes-Talk
>Sent: Wednesday, July 27, 2016 10:16 AM
>To: Diabetes Talk for the Blind <diabetes-talk at nfbnet.org>
>Cc: David Andrews <dandrews at visi.com>
>Subject: Re: [Diabetes-talk] Food Questions
>
>One way in which my current situation is different from most of you is
that,
>for a variety of reasons, my Doctor is not having me test my blood glucose
>level, so I am doing this "blindly" pun intended, for now. That could
>change, of course, and I think the primary reason is that I am so
borderline
>anyway.
>
>So, how about eating potatoes -- baked potatoes.  I used to do so three or
>four nights a week?
>
>Dave
>
>
>
>At 07:06 AM 7/27/2016, Bernadette Jacobs wrote:
> >Good Morning Dave and all:
> >
> >Bridgit is right on the money.  But, I'd like to add a few techniques I
> >use to help me along.
> >
> >To help with portion control, instead of using a large dinner plate, I
> >use a smaller luncheon plate.  They fill up more quickly and of course,
> >believe it or not, it does toy with your psychy a bit, (making you
> >think you're eating the right portion because your plate suddenly
> >becomes full faster.  There are certain dishes I use for things like, I
> >use the same type of cereal bowl when I eat it in the morning.  For
> >breakfast in the morning, I eat a bowl of oatmeal with exactly one
> >tablespoon of raisins.  I find I never have to add any sweetener at
> >all.   the raisins do the trick.
> >
> >Another trick I used on my psychy is that before I eat, I drink at
> >least one full glass of water so I fill up more quickly.
> >
> >As for fast food, I too, do not "super-size."  I simply try to limit
> >how many times a week I do the fast-food thing.
> >
> >Stay away from the "fat-free!!!"  Just because they say "fat-free"
> >doesn't mean it really is.  Years ago, My mother-in-law served us a
> >salad for dinner one evening and had "fat-free" salad dressing on the
> >table.  I poured some on my salad.  As I began eating that salad, I
> >started coughing and choking uncontrolably!  I ended up in the
> >bathroom, throwing up my dinner.  Low and behold, my husband read the
> >label and discovered that although the dressing was listed as
> >"fat-free," it had 39 grams of sugar per serving.  My mother-in-law
> >started to cry.  I'm not going to continue that one any further.  This
> >is merely an example of the "fat-free" myth.  My feeling is, you're
> >better off eating the real McCoy with less sugar and other
> >preservatives that "fat-free"  has that they don't tell you about???
> >I'm sure that people are going to want to turn me over their knee.
> >But, I don't eat "fat-free" or "lite" anything.  Be careful of the
> >"Sugar-free."  Make sure you have help reading labels.  Often times,
> >"sugar-free" candy has hidden alcohol sugars.  The key is moderating
> >your portions and while you eat, for a wile, at least, drink more water
> >with your meal.  It will help fill you or make you feel fuller.
> >
> >Just one more word of advice.  Whatever you do, if you think you're
> >going off the band-wagon, even if you really are, don't kick yourself
> >in the teeth!!!  There isn't any one of us here who is perfect!!!  The
> >more you kick yourself in the teeth over it, the more you run the risk
> >of binge-eating to make yourself feel better???  Not gonna happen.
> >Just move on.  Another thing that will help, is test, test, test!!!!!
> >The more numbers you have, the better you're going to be able to figure
> >out what makes your numbers rise and maintain with whatever foods you
> >eat.  Also the more numbers you have, the more ammunition you have to
> >better your control.  Don't fall for this "PRE-DIABETES"
> >poppy-cock!!!  Whoever takes "pre-diabetes" seriously anyway?
> >Really???
> >
> >Bern
> >
> >On 7/26/16, David Andrews via Diabetes-Talk <diabetes-talk at nfbnet.org>
>wrote:
> > > As a new Type 2 diabetic I have a few food questions.  I know these
> > > are probably stupid, but I will ask anyway.
> > >
> > > 1. are there lists of good stuff to eat, and bad?  I know that is a
> > > simplistic approach ... but all the books, and diets I have read
> > > have this highly composed, 3 meal a day, 3 snack a day, and have you
> > > make all this stuff.  I work two jobs, and have two kids, and don't
> > > have the time or energy for all that futzing around with food.
> > >
> > > 2.  If I eat at a fast food restaurant ... yes, I know it is bad,
> > > but anyway, are onion rings better than french fries, or are they
>equally bad.
> > >
> > > I had a third, but I forgot!
> > >
> > > Dave
>
>
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