Fitness Minutes: (2,074)
7/16/13 12:09 A
All you pre-diabetics out there - do what you need to do! I've been ignoring my doctor's recommendations for a couple of years now. As of last week, its injection every evening time. You do NOT want this if you can avoid it !
"Within the perfect symmetry of a circle, is held the essential nature of the universe. Strive to learn from it . . . to reflect that order" XXI Stanza of Merlin.
See Secrets of Success Living with Diabetes on Sparkpeople for good tips. The best way to tell how a food affects your blood sugar level is to test yourself after eating. 20 minutes and then 2 hours after eating. keep a log and you'll know what to omit from you diet as every diabetic is different.
Timed snacks give your body steady supply of fuel so small meals plus snacks can help reduce the risk of heart attack as they keep your heart's workload during digestion to a minim. How much and what kind of carbohydrates you eat matter, slow digesting carbs are better like rye bread not wheat or white as rye digests slower, wild or brown rice not white, only 2 ounces of pasta with veggies like broccoli or green beans to blunt a sugar spike.
Many margarines contain high levels of trans fats, a danger for diabetics. All Sugar: White sugar, honey, cake, jelly, jam, ice cream, pastries, canned juice, chocolates, pie, syrup, doughnuts, artificial sweeteners, cream and cookies foods should be avoided with diabetes. Avoid starchy vegetables such as potatoes, parsnips, squash, and go easy with carrots, beans, peas and beets. Canned Sweet Corn has a high sugar content and can make your blood sugar rise.I could have 3 grapes and my sugar will shoot up 8 points, so I only eat low glycemic fruits like all kinds of berries, pears peaches,plums, apple, kiwi, and always pair my fruit with a protein.I also stay away from bananas, Pineapple and mangos.
Barley lots of fiber helps to significantly reduce the glycemic index of a meal it is added to. Add a handful of barley to soup or steamed veggies.Some vinegar in your diet may improve your blood sugar. Portion control, eat lots of fiber and drink lots of water. Move every twenty mintes throughout the day. WALK!!!!!! ESPECIALLY AFTER A MEAL
The information is not intended as medical advice. Please consult a medical professional for individual advice.
Fitness Minutes: (110,999)
15,448 1/15/13 11:29 P
1/15/13 9:40 P
I'm so glad to have found this board. My boyfriend was just diagnosed pre and I'm worried, especially since I do all the cooking. He assures me it's not my fault and that if anything, I've made him eat healthier. My mom and step-dad are both diabetic, have been for years, and they are healthy, but my boyfriend is also at high risk for heart problems (his mom is a heart patient) and high blood pressure and he's only 33. Thank you everyone for posting resources, tips, and advice. It's good to know there are others out there facing the same battles!
Fitness Minutes: (9,559)
73 10/28/12 1:03 P
WE can use all the help we can get with this disease... I AM NOT on pills but tracking blood sugars twice daily... Thank you for all the sites... I also went to Amazon and purchased USED diabetic cooking books for 0.01 plus 3.00 shipping... a deal!.. NOw I have to find the time to study them... MAY I suggest going to SPark recipes and looking for ITALIAN SPINACH PIE... it is awesome and a great way to eat the DREADED cottage cheese :)
I have also recently started diabetic cooking. Type 2 on pills. I have received a lot of help from a facebook- like website. This is free and everyone is a diabetic. You can ask questions such as here to the community or try to see if an expert will answer your question. I started only very recently, so I am still learning from them. Please check it out. Free sign up.
Hope to see you on. Look me up orodeo1973
Fitness Minutes: (9,559)
73 8/26/12 2:00 P
THANKS FOR LINK TO DIABETES.ORG AND RECIPES... I AM NEW TO SPARK PEOPLE...
Fitness Minutes: (9,063)
22 8/25/12 4:46 P
I am pre-diabetic, working to lose a little weight and get moving so I stay pre-diabetic and don't cross the line. Since I have been testing my blood sugar 4-5 times a day, I've learned a few things about me. One - it is harder for your body to process carbs the later in the day you eat them. I now eat all my starches at lunch or before. (I had a doctor confirm that this universal so it should work for you too) Two - grapes are not a fruit choice I should make (emphasis on I here, another person may not have them raise their blood glucose). I limit them to 1-2 times a week, and eat them early in the day. And third - strength training in the morning keeps my blood sugar low all day if I eat right. I did an hour of strength and cardio this morning, had a 500 calorie lunch including half of a french baguette, and my blood sugar at 1 hour was 90. 2 months ago, I was never seeing blood sugars under 100. My next A1c will be done in October, and I'm really looking forward to it.
Good luck to you on your journey to get this in control.
I'm changing my life, one step at a time.
Fitness Minutes: (0)
7/29/12 9:22 P
Hi KRISTINLISTIN Last week I found out I have diabetes. Can you give me any pointers or suggestions since you started your diet. i have found a very good site for recipes and information dlife.com.
Fitness Minutes: (5,801)
1/3/12 6:34 P
I can imagine that you are a little scared with this change, but you will be able to make the changes needed. DH was diagnosed with type 2 about 5-6 years ago, and I do my best to help him eat better, so I understand your challenges. Most important, make certain that you go to your nutrition classes/specialist to help you understand your new way of eating. Also, there is a section here on SP for diabetics as well.
Don't be afraid of trying new recipes! There is a wonderful cookbook called the Fix-It and Forget-It Diabetic Cookbook. I got it for my hubby for Christmas and we've already made 2 recipes. Most of them are for use with the slow-cooker. It's very inexpensive--about 12 and the recipes show the exchange rates. I also suggest seeing if you can find a copy of the Splenda cookbook as well. It's really important to keep track of your sugar intake.
Hiya....With a Smile...It is not sooo bad.... Me too 5/2011. First try to take the diabetes education classes and work with the nurse. Each person is different. They will help you balance your meals with your blood sugar numbers. Since you are already eating healthy spark member, you may need to make minor changes. Do not spend any money on new cookbooks or diabetes books for now. Talk to your doctor/diabetes center for info and search the web. You will be amazed at what you are already doing right. I did not post any recipes because I still eat almost same thing following my weight lost meal plans but now I really watch the carbs.
your best friend should be your glucose meter. why? because all diabetics are not alike. what you can eat and when depends on your activity level and metabolism. Many diabetes advice books want you to limit corn, peas, potatoes, and carrots. You may find that these foods don't raise your blood glucose. Because you are on Spark, I assume you are trying to increase your physical activity. All exercise is not alike. My husband, my father-in-law, grandmother, sister, are all diabetic, my daughter is "pre." All have been holding steady with A1C between 6 and 7. I have them all thinking in terms of "Zone Diet" so that they can balance what they eat when they are not at home with me. It is pretty much the new dietary guidelines (1/4 of the plate is fruit, 1/4 protein, 1/4 veg, 1/4 carb). All love their carbs and sweets, and so I keep carbs low at home so that they can indulge some at work or school. In a nutshell, try new recipes just to broaden your taste horizons, trim your favorite home recipes to be more in line with what keeps your glucose down. The new micro lancets are pretty much painless (I was the guinea pig for my daughter's project and she pricked me twice a day for a month - I slept through the morning one every day). Test yourself 2 hours after meals and just before meals to see how the meal affected your glucose. note the numbers, what you ate, and the physical activity you did on a calendar. After a month or so, maybe less, you will know what you need to change. Don't get too freaked out, diabetes doesn't happen overnight, and you can take some time to make the changes in your diet you need to live with your challenge. Good luck. I will be glad to hear from you or help you out. I do check my spark mail.
6/5/11 10:32 P
www.dlife.com has a recipe section. Click on Food & Fitness.
4 sheets (12x18-inches each) Reynolds Wrap(r) Heavy Duty Aluminum Foil 1 pound boneless beef sirloin steak, 1/2-inch thick 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 1 medium green bell pepper, cut in strips 1 medium red bell pepper, cut in strips 1/2 cup lite teriyaki sauce
Hot cooked rice (optional)
PREHEAT oven to 450°F or grill to medium-high. Sprinkle both sides of steak with garlic powder and pepper; cut in thin strips. Combine steak strips and pepper strips with teriyaki sauce.
CENTER one-fourth of steak mixture on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
BAKE 12 to 15 minutes on a cookie sheet in oven OR GRILL 7 to 9 minutes in covered grill. Serve over rice, if desired.
PER SERVING (1/2 of recipe, 1 fillet with seasoned beans): 270 calories, 2g fat, 592mg sodium, 32.5g carbs, 9.5g fiber, 8g sugars, 31g protein -- POINTS(r) value 5*
This slightly spicy fish dish will rock your face off!!!
Ingredients: 1 cup canned red kidney beans, drained and rinsed 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped onion 1/2 cup finely chopped celery 1/4 cup tomato paste 1/2 tsp. Cajun seasoning, divided 1/2 tsp. chopped garlic 1/8 tsp. ground thyme 1/8 tsp. salt 1/8 tsp. black pepper Two 4-oz. raw flounder fillets Optional: hot sauce
Directions: Preheat oven to 350 degrees. Place beans, bell pepper, onion, and celery in a bowl. Mix well and set aside.
In a small bowl, combine tomato paste with 1/4 tsp. Cajun seasoning. Add garlic, thyme, salt, and black pepper, and mix thoroughly. Transfer seasoned tomato paste to the bean-veggie mixture, and stir to coat. Set aside.
Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Scoop seasoned bean-veggie mixture into the center of the foil, and spread it out a bit. Evenly sprinkle remaining 1/4 tsp. Cajun seasoning on both sides of each fillet, and lay the fillets side by side on top of the bean-veggie mixture.
Place another large piece of foil over the whole thing. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Bake in the oven for 20 minutes, or until the fillets are cooked through and the veggies are tender. Cut packet to release steam before opening it entirely. (Careful -- steam will be hot.)
Serve each fillet with half of the bean-veggie mixture. If you like, add a little hot sauce. Enjoy!
Tin Foil Chicken And Veggies Hands-on time: 15 minutes Time-to-table: 1 hour, 10 minutes Serves 4 but easily multiplied & divided
Barbecue sauce 1 pound skinless, boneless chicken breasts, cut in half-inch strips 1 green pepper, sliced in rings or diced 1 red pepper, sliced in rings or diced 4 small new potatoes, sliced thin Optional: Other vegetables such as frozen corn or peas, diced onion, mushroom slices Add'l barbecue sauce
Preheat the oven to 350F. Tear off four sheets of foil (preferably heavy duty), each about 12 by 15 inches. Smear about a tablespoon of barbecue sauce in a rough rectangular shape in the middle of each sheet.
Divide the chicken slices among the four sheets atop the barbecue sauce. Add the peppers, potatoes and any other vegetables. Drizzle another tablespoon of barbecue sauce over top.
In half-inch pleats, fold the foil over itself first lengthwise and then crosswise to create tightly sealed packets.
Place on a baking sheet and bake for 50 minutes or until chicken is fully cooked. Carefully cut open the packets. Serve and enjoy!
NUTRITION ESTIMATE Per Serving: 258 Cal (6% from Fat); 2g Tot Fat; 0g Sat Fat; 31g Carb; 3g Fiber; 381mg Sodium; 66mg Cholesterol,
Fitness Minutes: (45)
5/27/11 11:22 P
Hey everyone! Unfortunately I just found out I'm diabetic. It's a very unfortunate thing haha. I've been scouring diabetic cookbooks for ideas, but I'm nervous to try most of them! Do any of you have favorite recipes that are diabetic friendly? I have to eat less than 20g. of fat per day, so the meals have to be moderate. I appreciate any help I can get!
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