[Diabetes-talk] Food Questions

Thu Jul 28 16:32:36 UTC 2016

Hi Bridget,
I count it in because it has 17 grams of carbs per cup.

Joy

-----Original Message-----
From: Diabetes-Talk [mailto:diabetes-talk-bounces at nfbnet.org] On Behalf Of
Bridgit Kuenning-Pollpeter via Diabetes-Talk
Sent: Thursday, July 28, 2016 8:03 AM
To: 'Diabetes Talk for the Blind' <diabetes-talk at nfbnet.org>
Cc: Bridgit Kuenning-Pollpeter <bkpollpeter at gmail.com>
Subject: Re: [Diabetes-talk] Food Questions

Really? That's interesting. I've never had to count skim milk in for a
bolus. Shows just how different we can be.

Bridgit

-----Original Message-----
From: Diabetes-Talk [mailto:diabetes-talk-bounces at nfbnet.org] On Behalf Of
Mike Freeman via Diabetes-Talk
Sent: Wednesday, July 27, 2016 11:08 PM
To: 'Diabetes Talk for the Blind' <diabetes-talk at nfbnet.org>
Cc: Mike Freeman <k7uij at panix.com>
Subject: Re: [Diabetes-talk] Food Questions

Doesn't matter whether it's skim or whole milk -- they both spike my bg very
quickly.

Mike

-----Original Message-----
From: Diabetes-Talk [mailto:diabetes-talk-bounces at nfbnet.org] On Behalf Of
Bridgit Kuenning-Pollpeter via Diabetes-Talk
Sent: Wednesday, July 27, 2016 4:11 PM
To: 'Diabetes Talk for the Blind'
Cc: Bridgit Kuenning-Pollpeter
Subject: Re: [Diabetes-talk] Food Questions

Do you do skim?

For me, it's pasta. About a 1/4 cup of pasta requires me to take about 4
units of insulin.

Bridgit

-----Original Message-----
From: Diabetes-Talk [mailto:diabetes-talk-bounces at nfbnet.org] On Behalf Of
Mike Freeman via Diabetes-Talk
Sent: Wednesday, July 27, 2016 3:20 PM
To: 'Diabetes Talk for the Blind' <diabetes-talk at nfbnet.org>
Cc: Mike Freeman <k7uij at panix.com>
Subject: Re: [Diabetes-talk] Food Questions

It's *milk* that gets me!

Mike

-----Original Message-----
From: Diabetes-Talk [mailto:diabetes-talk-bounces at nfbnet.org] On Behalf Of
Joy Stigile via Diabetes-Talk
Sent: Wednesday, July 27, 2016 12:21 PM
To: 'Diabetes Talk for the Blind'
Cc: Joy Stigile
Subject: Re: [Diabetes-talk] Food Questions

Hi All,

That baked potato would require me to take 10 units of Humalog.  White
potatoes shoot my blood sugar up fast!  O lucky me.

Joy

-----Original Message-----
From: Diabetes-Talk [mailto:diabetes-talk-bounces at nfbnet.org] On Behalf Of
Mike Freeman via Diabetes-Talk
Sent: Wednesday, July 27, 2016 10:26 AM
To: 'Diabetes Talk for the Blind' <diabetes-talk at nfbnet.org>
Cc: Mike Freeman <k7uij at panix.com>
Subject: Re: [Diabetes-talk] Food Questions

That sounds about right. If I recall, a Schwan's stuffed baked potato
(delicious!) is about 40 grams of carb.

Mike

-----Original Message-----
From: Diabetes-Talk [mailto:diabetes-talk-bounces at nfbnet.org] On Behalf Of
Bridgit Kuenning-Pollpeter via Diabetes-Talk
Sent: Wednesday, July 27, 2016 10:07 AM
To: 'Diabetes Talk for the Blind'
Cc: Bridgit Kuenning-Pollpeter
Subject: Re: [Diabetes-talk] Food Questions

Well, yes, but this is what they tell you. But it's all about how insulin
and carbs work for you. For me, a small baked potato requires only about 1
unit of insulin. But for someone else, it may be much more. But they still
tell you in education that a small potato is equal to 2 carb choices, which
would be two units of insulin, even though it's not this cut-and-dry.

Bridgit

-----Original Message-----
From: Diabetes-Talk [mailto:diabetes-talk-bounces at nfbnet.org] On Behalf Of
Mike Freeman via Diabetes-Talk
Sent: Wednesday, July 27, 2016 10:53 AM
To: 'Diabetes Talk for the Blind' <diabetes-talk at nfbnet.org>
Cc: Mike Freeman <k7uij at panix.com>
Subject: Re: [Diabetes-talk] Food Questions

Actually, the amount of insulin neded for the bolus depends upon the person
and his/her insulin resistance.

Mike

-----Original Message-----
From: Diabetes-Talk [mailto:diabetes-talk-bounces at nfbnet.org] On Behalf Of
Bridgit Kuenning-Pollpeter via Diabetes-Talk
Sent: Wednesday, July 27, 2016 8:27 AM
To: 'Diabetes Talk for the Blind'
Cc: Bridgit Kuenning-Pollpeter
Subject: Re: [Diabetes-talk] Food Questions

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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