I don't low carb. I do my best to smart carb. I stay away from overly processed foods, junk foods, etc. I cook most meals from scratch, using whole grains & pulses, lots of veg and fruit, lean proteins and fats such as olive and canola oil. It's not uncommon for me to eat anywhere from 100 to 200 carbs per day, and I maintain a healthy weight and great A1C's. It's not by diet for me, but also insulin and exercise.
I don't, and my diabetes is under great control. I really enjoy eating, and I've found that as long as I control my portion sizes, I can eat anything I want. When I say anything, i don't mean as much as I want either, I just mean any kind of food. Restricting food isn't good for my mental well-being, so I've found a way to balance my physical health needs with my social and mental health needs without compromising my diabetes management. My diabetes is under the best control it's been in the 30 years I've had it, so it's working well for me.
First off, this is a great site, and a great thread! Thanks for all the info. My first year with diagnosis was all Atkins, but I'm having a hard time sticking to it, so thought maybe Bernstein's method would work better.
Secondly, I always find breakfast to be the easiest meal, as it's all eggs and omelets. LUNCH, on the other hand, is tough for me, as bread really makes a convenient holder for stuff I can eat. Sandwiches are tough to get away from, esp. in this fast food culture.
What do you guys do for quick and easy, less labor intensive, lunches?
in a gladware container,put the sandwich fillings on top of lettuces, cucumbers, tomato, leftover cold green beans.
add cheeses, hard boiled eggs, herbs, pickle-y things. leftovers like chicken and salmon
I got a lot of ideas from an article in Aug 2008 Gourmet magazine called "picnic in a jar" - all of their recipies are on epicurious.com
Since lunch is usually my most rushed meal of the day, I've found myself switching over to Dannon Light & Fit smoothies (80 cal, 3g carbs) and a Carb Master yogurt (Kroger's brand - 60 cal, 4g carbs). Together, they have 18g protein and only 4g fat. It's worked wonderfully for me and has become my "usual" lunch.
My A1C bordered 6.5 - 6.8 for years and my doctor kept telling me to lose weight - right. Ok, this past January 59 1/2 yrs, annual physical it was 7.2. Now the doctor said you have Type 2 and you have a few choices. You can diet, exercise and lose weight or go on oral meds and hopefully avoid shots. I saw a dietician at the local hospital and got book from her that the Am Diabetes Assoc puts out and learned that 15 gr carbs = 1 Point and I could have 60 carbs or 4 points per meal and two snacks for 1 point each per day. That totaled 1500 calories a day and in 10 1/2 months I've lost 41 pounds and have an A1C of 5.1. I try to walk 2-3 times a week for 30 minutes but no physical exercise. It hasn't been hard, just learned to read the packaging at the grocery and be more careful when ordering in restaurants.
It's funny - I find I get slightly better control when I have higher carb meals. On 30g of carbs, my 2 hour posts will be around 87; today, for various reasons, mostly involving laziness, my meals were lower carb (15-20g) and my posts were in the 90s. Of course, I have another cold, so all bets are off, but still . . . .
Oh, and refined sugar is the worst - I almost always go down into the 70s 2 hours afterwards. Of course, this is sans short-acting insulin, and even mild exercise on even 3U of Lantus will also knock me low, but . . . .
US Hispanics are often portrayed in the press as a single, monolithic group. But anyone who has spent any time in San Francisco’s Mission District or the Bronx can tell you, we’re not all the same. Now we’re finding out Read on! →
Traducido por Mila Ferrer. A menudo los Hispanos en Estados Unidos son retratados en la prensa como un solo grupo, monolítico. Pero cualquiera que haya pasado algún tiempo en el Mission District de San Francisco o el Bronx se Read on! →