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Since my doctor's appointment four days ago my doctor (due to my horrible blood glucose numbers...in the 500's)basically put me on a diet of absolutely zero sugar and low carbs.
This has presented a predicament for me because now deciding what to eat is the worst part of my day.
For the past few days my numbers have dropped drastically (from when I was admitted); however, they are still HIGH (in the mornings they have been around 180 and after breakfast usually just under 300) and it's driving me insane. I'm basically starving myself lately...
In the mornings I will have a bowl of oatmeal (with a few raisins), glass of water, and perhaps a scrambled egg.
I don't know how to snack. Lunch maybe whole wheat bread with sugar free jelly. Again no snacks. And for dinner I did the whole diabetic plate thing (half veggies, one quarter poultry, and one quarter healthy carbs).
I am going back to the doctor Monday to see a nutritionist but I really need advice. I am so hungry.
I have cook books but unfortunately I have NONE of the ingredients in my house.
Meat, nuts, I admit I look at the labels at the grocery store to find the lowest carb bread to make sandwiches out of because I like sandwiches for lunch. Pork rinds are good too, for snacks but seem like they must somehow be toxic to I try not to eat them too much? I eat lots of carrots and broccoli although that was sort of a fluky experiment last summer as I was running a lot, tried it for a couple of weeks and felt great during and after some long runs so I've kept it up. Bag of carrots, bag of broccoli, bag of nuts= snacks for the week. My favorite kind of nuts are Planter's Pistachio Grove, very tasty. MrsAcidRock has been joining me for the last 3-4 weeks so I buy two of everything.
Ar, the lowest we used to use was 5 grams per slice, but it was soy based and I decided to listen to the advice that soy for boys is not good. Nature Own 100% Whole Grain at 12 grams. What do you use?
There was a Sara Lee kind that was 8G/ slice that also had a really good, crispy texture in the toaster. Some sort of 45 cal/ slice stuff. I made some po' boys with pan-fried salmon and salsa and spinach "remoulade" (??) and mustard that were fabulous.
Unfortunately, I've been going to the store at the wrong time and haven't found it so I've been on 13G/slice bread which, come to think of it, is probably behind the postprandial bounces lately? I got some new stuff, "healthy life" that has flaxseed in it and, apparently only 9G/ slice so we'll see how that goes.
Joseph's Bakery has awesome LC pita, tortillas and lavash, 5 carbs each (the lavash are 11, I eat 1/2). I order them by the case and freeze. The tortillas can be used for wraps, pizza, crisped up for nachos... great stuff. I usually have a wrap or pita for lunch.
Good you are going back to the doctor on Monday. You are not stable yet, so go light on everything and load up on veggies for the weekend. Stay away from the carb stuff. Potato,pasta,breads, etc until you get the numbers stable. This doesn't happen in a week. And of course, see the nutrition folks right away. We are here to listen.
Didn't you say in another thread that you thought you may be LADA, in that case your diet would be a little easier with the help of insulin, I suspect.
here's some suggestions, Fred Meyer - CarbCurber low carb, whole wheat bread 7grams/slice, 100% natural in health food section. CarbMaster yogurt - Fred Meyer, QFC, only 4grams per 6 ounce serving..pretty good too.
I would cut out oatmeal, bread and cereals, potato, rice what are healthy carbs in your opinion? Eat a 12 oz steak that should fill tummy. there are diabetic friendly carbs like brocolli, most nuts, cauliflower, spinach, cabbage, celery, peppers, kale, egg plant, leeks, green beans, bok choi etc
I am a real fan of the steak and salad approach. Just eat eggs and sausage for breakfast. Tuna and salad for lunch. And then steak and salad for dinner. It is simple and easy. It is pretty darn nutritious. And it is very low carb. And since you are having to go through a rough time, make that steak a filet mignon.
Thank you so much. I think this is the most practical advice I've gotten. This is like navigating a minefield.
I hate to say it for fear of offending any vegetarians or vegans but if you think of it as "navigating a meatfield", perhaps it can be well, tastier?
Wow, I so like bsc's suggestion.
I guess the only thing I would suggest is to find a way to add butter.
Just because it's butter, and who doesn't like butter?
In all seriousness, best of luck and you've come to the right place for advice. Going low-carb doesn't mean you have to starve yourself, or feel like you are starving yourself, and there are lot's of people here who know how to make it happen.