I'm finishing up all my prerequisites for nursing school. I'll have to apply in August to see if I get accepted for next Spring. My grades are good, mostly A's (2 B's). Acceptance is tight so I don't know what I will do if I'm not accepted. Maybe try at tanother school. My numbers were better today. I ate better and I had some of the best today after meals. Was higher a bit than I wanted after dinner so I exercised to bring it down. I like the highlighting of the foods. One thing I noticed on potatoes, there are some frozen entrees that I get to eat for lunch that have potatoes in them. Like I ate a Smart Ones today that had turkey and mashed potatoes. The carbs were only 18 even with the potatoes. My reading 2 hours later was 108. One of the best I've ever had. I only wished it had more veggies but then I could always add some crunchy celery, carrots, and broccoli with it to round it out. Somehow when I crave potatoes it seems like some of the things I have had where I think they might have been instant mashed potatoes (not sure) it seems that they didn't affect my numbers as much as I thought they would. Hope this helps you and I hope yours are the same. Keep up the good work!
I highlighted the good food in green, the ok food in yellow and the bad food in orange (I didn't have a red highlighter!!) so at a glance I can figure out what I should have!
The hard one for me will be no potatoes - I love them!! I did pick up some yams and will bake them - I do like those, just not as a substitute all of the time for potatoes. I'm going to try cooking cauliflower and mashing it in place of mashed potatoes. sounds good.
Glad you are sticking with school. What are you studying?
Doing great Julie! Busy with school but it's worth it. Struggling some with meals from time to time. And yes that GI info is great! I like the idea of posting it on the frig. I think that would help me a lot!
Wow! Great info Deb. Thanks for all your input. I can see how a nutritionist can really help educate you on your diet and managing your diabetes. I have learned a lot from your posts. Thanks for sharing.
I posted this in response to a question in "Living with Diabetes" but I thought it would be useful here too so my apologies if you are reading this for a second time. I am not trying to spam.
The question what from a fellow who was only drinking coffee for breakfast and couldn't figure out why his blood sugar was sky high through the morning. He wanted to know if coffee only for breakfast was bad. This was my reply:
"First I'll qualify my answer with the fact that I'm type 2 diabetic taking a low dose of Metformin.
Oddly, your blood sugar will spike if you don't get enough carbs. The liver starts to dump sugar to make up for it. That is why your morning reading is higher than one would expect. Going more than six hours between eating puts the liver on alert so to speak. That is what Metformin is used for. (Controls the liver) The problem with diabetes is that the liver looses it's ability to adjust properly so it tends to dump too much sugar and the pancreas, being out of whack, can't handle the load. SO...not eating breakfast is about the worst thing you can do...as well as Not eating a snack at bed time. The body of a diabetic needs constant fueling...many meals a day. I try to eat something (carbs) every four hours or so...and a bed time snack. Going without spikes my sugar. The snacks can be one or two carb counts (15-30 carbs)...meals should be about (40-65) carbs per meal. I know this is a hard concept for many. Me being one of them...but I realize now that my bad eating habits...in particular, eating no breakfast and often times no lunch either, was probably how I got into this mess.
I'm eating according to Spark plan suggestions...watching my carbs so they don't go to high or too low. I try to choose carbs that are "green light" carbs according to the GI (Glysemic Index)diet and I'm maintaining my BS within my targets. I eat way more than I ever used to. I eat BETTER than I used to and I'm loosing weight. GO figure. If you don't eat enough, your body plays this nasty trick on you. It thinks it's going into famine mode so it adjusts your metabolism to accommodate for lean times. That's why fad diets and starvation diets stop working. Your metabolism slows to a slugs pace and your just doing more harm than good. emoticon
P.S. if you are following these suggestions, eating breakfast(keeping carbs within the range of 40-65 per meal and 15-30 for snacks, eating every four hours ...with your snacks between the longer stretches... and your sugars are still not within your target range, then you need to revisit the doctor and see if your meds need adjusting. If you are not eating like this...try this first and see what happens. *** Track your BS often for the first week then if it's looking pretty good...you can cut back on the tracking to once a day but very the timings. (***for type 2 non insulin dependent people only)
If you are needing to loose weight, as most of us do...cut out the fat, watch the carbs but don't go short on them. Stay within that range."
I hope this helps.
As I said...I follow the guidlines "my Nutrition" has set for me, which happens to follow what my nutritionist set out for me...and I keep an eye on the types of carbs...trying to keep most in the green zone of the GI diet. They are not always there but I do notice a difference in the BS reads when I stay into the red zone too much. For those not knowing what I'm talking about... www.the-gi-diet.org/glycemicindexcha rt /
Thanks Deb. I didn't think of the library. That is definitely the way to go. I can always start a computer file and type in the info that I feel I may need to refer back to. I think I will go check online what they have available. How are things going with you? How often do yo uget to go to the nutritionist? I think I may ask my Dr. about that. I might have something like that covered by my insurance. I will have to see.
You can probably save money on books by doing most of your research on the web. The local library may have things too, if you still have one in your community.
I would start with suggested reading via Sparkpeople as I find them rather level headed and not into the fad diets that are out there. With regards to carbs... I don't often get above 40 and like you it's usually around 30 or so but I have gotten it up around 55 a couple of times. Sugars vs complex carbs... the answer to that one, you'll probably find at the GI site as I'm probably as confused as you. I'll try to remember to ask the nutritionist tomorrow if I get a chance though.
I have read the suggested carbs per meal/snack somewhere else and that's about what I heard. However, if I get that many carbs, I have trouble losing weight. I have been watching my carbs and haven't kept a running total, but usually get somewhere between 25ish to 53 (a rare occasion) per meal. Snacks can run higher than 15-20 until I read this and now I am trying to watch it better. My meal carbs are usually due to the frozen diet dinners from the store that I choose. I take those for lunch during the week because they taste good and keep me on target pretty much. Carbs are the one thing that confuses me the most. I know I should choose from higher fiber and complex carbs. ANd sugar factors in there as well if I eat something with sugar. This is not a dessert, but something that would show up say like a sauce or something. I've heard I can exchange sugar for carbs on the exchange diet as long as it is not in excess (whatever that means). I am in the process of finding a good book or two. Money is tight so I have to be selective and I want them to be good ones.
Well, I guess I'm doing a little of everything. I do count carbs fairly closely. I read the labels on EVERYTHING now. The diabetes clinic says to keep them in the range of 40-65 carbs per meal and about 15-20 if your have a between meal snack. That's the goal numbers...but I don't always get in that much. I know I don't get in the suggested carbs on the Sparks Plan. I also use the serving plate method...but I also combine that with the hands method. Meat should be the size of your palm and as thick as your little finger. (or deck of playing cards). I measure things like rice to get an idea how much a 1/4 or half cup looks like on the plate. I'm pretty good at stacking. I had years of practice so a quarter of a plate of carb foods could get might tall if I don't have an idea what I'm shooting for. I figure that serving after I know how many carbs are in it.
I do the veggie thing... half the plate, and I'm not afraid to pile that up. I also think about exchanges, so that through the day I can get them all in...not necessarily at one meal.
I'm also getting to know the Glycemic Index...so I can figure out the best carbs. This is the best web site for that: www.glycemicindex.com/ That's the place down in Australia that's been doing all the studies.
Hi team, One thing I have been doing this weekend is looking into the various meal programs for controlling your diabetes. As I mentioned before, I have been using the plate method. Below are a glimpse of various plans. Try one, if it doesn't work for you, move on to another. Basically speaking when we eat, we need to watch the sugar and carbs. Be sure to consult your Dr. Here are the plans I found so far: 1. Plate Method - Using a 9 inch plate, 1/2 plate should be non-starchy vegetables, 1/4 should be your starches, breads, or grains and 1/4 meat or protein. 2. Diabetic Exchange List - six different lists of foods grouped according to similar calorie, carbohydrate, protein, and fat content; these are starch/bread, meat, vegetables, fruit, milk, and fat. A person is allowed a certain number of exchange choices from each food list per day. 3. Carb Counting - Counting your carbohydrates at each meal according to how they affect your blood sugar. Diabetes.org suggests starting with 45-60 per meal and adjust as necessary to help your numbers. That number just seems high to me, but maybe I am sensitive to carbs. 4. Glycemic Index - Also referred to as GI. The GI measures how a carbohydrate-containing food raises blood sugar levels. This is the same method touted by NutriSystem in their ads, you just learn to do it on your own. Diabetes.org also has a lot of info on this as well. One thing I learned that was very interesting to me was that converted rice (aka Uncle Ben's Rice) had a LOWER GI than brown rice! I would think it would be higher but it's not. Take care of yourself! Becky
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