Tag Archives: diabetes diet

Saturday 2015 Diabetes Blog Week My Favorite Blog Post

Click for the Favorites and Motivations – Saturday 5/16 Link List.
If you have been blogging for a while, what is your favorite sentence or blog post that you have ever written?  Is it diabetes related or just life related?  If you are a new blogger and don’t have a favorite yet, tell us what motivated you to start sharing your story by writing a blog?  (Thank you Laddie of Test Guess and Go for suggesting this topic.)

 

My favorite blog post: (Because getting this info down took forever and it’s one of the biggest things that helps me…)

Classification of Carbs

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I really believe carb counting alone is insufficient when it comes to my diabetes management.  At least the simple way it’s taught.  It’s just my opinion and I’ll explain why:

I’ve found that for ME, there are adjustments I make for different types of carbs.  These are adjustments beyond just subtracting grams of fiber.  A carb is not a carb.  They vary spectacularly and learning their differences helps me keep my blood sugars in range and helps me decide which carbs to avoid.

I classify my carbs:

-Refined grains

-Sugar/sucrose/plain fructose (no fiber)

-HFCS (High Fructose Corn Syrup)

-Chocolate, ice cream, and other high fat desserts

-Poultry/Meat/Seafood

-Fruits and vegetables

Refined Grains

When I eat anything with processed grains like white rice sushi or pizza or cookies, cake, or crackers, I have to watch out for a post meal blood sugar skyrocket.  It doesn’t happen right away which is why it’s often confusing to dose for these kinds of foods.  For example, last time you had pizza you were high afterwards so this time around you give more insulin, only to get low in the middle-towards the end of your meal.

I find that about 30 minutes after eating anything with refined or processed grains, I have to give another dose of insulin.  An insulin pump option on a dual or square wave bolus works well for a lot of people, but from what I gather, people with and without pumps have a hard time keeping blood sugars in range with processed grains.

Sugar

Eating something like candy made from glucose or sugar or drinking plain 100% juice or sugar sweetened beverage is a bit different.  I find that if I’m going to consume this within a reasonably fast amount time (as opposed to snacking over a period of 30 minutes) then I count carbs and using my 1:15 scale, I give just that amount of insulin.  Then I wait 15 minutes for the insulin to start working (more if I’m not in range).  I find that the insulin cancels out the sugar carbs pretty well and there is no shocking aftermath.

High Fructose Corn Syrup (HFCS)

This one is interesting.  At least for me (remember, this is just what happens in MY body).  I find that candy or beverages made with HFCS works like when I eat refined grains.  But that makes sense to me when I think about corn being a grain!  It’s easy to forget because people serve it to kids and say “eat your veggies”.

High fat desserts

This gets it’s own category because of the large amount of fat (and because they’re my favorite!)  I try to stick with dark chocolate for a low dose of sugar.  I also make sure to buy desserts that do not have HFCS in it as a sweetener.  I try to get the gourmet kind with minimal ingredients and then I count carbs and give insulin in the middle of eating since the fat content really slows down the absorption of most of these foods.  If there is a lot of sugar I give insulin prior to eating as usual.  I’m referring to a dessert like high fat truffles, mostly.

Poultry/Meat/Seafood

I count carbs and then add a tiny extra amount of insulin to my carb count depending on how much I eat.  I don’t have to do this unless I’m really filling up on this protein source.  I love how these foods fill me up and do very little to my blood sugars.

Vegetables and Fruits

I’m a fan of these, especially in terms of carbs.  As you are well aware, the high antioxidant, vitamin, mineral, fiber, and water content of these foods makes them wonderful for our health.  I definitely don’t need as much insulin for these foods.  I count the carbs and then omit for fiber content.  Fruit is something I stick to consuming in it’s natural state and in small quantities.  The sugar in fruit is fructose and too much overloads the liver, causing fatty liver problems.  Oh and it definitely affects blood sugars.  My favorite are cherries, they are very low glycemic.  Have you tried them for a low?  It takes so many!

I know I didn’t talk about legumes or nuts.  I don’t eat legumes anymore.  I think I ate too many as a kid.  I treat legumes like vegetables and I treat nuts like meat.

With any food:  If I eat a lot, I need to give a little extra insulin for the full stomach effect that Dr. Bernstein has talked about in his books.

I adjust for a few other things.  I’ve mentioned them before but here we go again:

BM status.  Eww, I know.  But being backed up might make a person anticipate a need for more insulin.  The opposite of that issue= less insulin.  So watch out for major lows if you get food poisoning!

Stress.  If I’m stressed, I have to give a little bit extra insulin to combat the stress hormones and their affects on my blood sugars.

Exercise.  Different types of exercise require different diabetes management approaches.  Read Ginger Vieira’s book for that info and so much more-even worksheets for getting all these changes right!

PMS.  Days before I start, I need to up my basal insulin.

Sleep.  If I stay up late (past midnight), I have to give some extra insulin (unless I’m active).

Sedentary.  If I’m being sedentary more than two days in a row due to sickness or diabetes burnout or whatever, I definitely have to up my basal insulin substantially (by 30-40%).

Too much artificial sweeteners.  Certain artificial sweeteners in high doses do contain carbs (it’s a small amount per serving so they’re legally allowed to round down to 0) so if you’re binging on diet coke, check your blood sugar and stay alert to a sneaky increase.

That’s all I can think of.  It’s just an example of how you want to be aware of how your body reacts to different types of food and activity.  You can see why I stick with meat/poultry/seafood, vegetables, and fruits.  Much better blood sugar stability and less variability for me.  But when I do splurge, at least being aware of how those foods act differently help me manage them for those occasions.

I write all this out because you can have tighter blood sugar management.  It helps to learn yourself and the foods you’re eating.  Again, get Ginger’s book or ebook and discover how to improve your blood sugars.  I highly recommend it.

Emotional Eating with Diabetes Book Review

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Emotional Eating with Diabetes is Ginger Vieira’s 2nd book.  It tackles a subject all too familiar to people with diabetes and perhaps, not acknowledged enough by everybody else.

I’ve blogged about my struggles with food but not in great detail.  So I want to share my emotional eating story.

I’m a really emotional person and someone who has lived with type 1 for over 18 years (and through childhood and teenage years) so put that together and add in some 1st world body issues and you have someone who can review this book from a very personal place of experience.

And while I think I’ve got a good grip on my emotional eating issues (they don’t resurface often), I’m like an alcoholic in the sense that I need consistent reminders to stay on the right path and out of the dark side.  I really benefited from reading this book.  And I think I’ll read it every single year from now on for support.

It started when I was 12 and had only been living with type 1 for a year.  I would beg my mom for gum at the grocery store and then sell each piece at school for 10 cents, which I’d then pool together to buy an alternate lunch at school each day-a Little Debbie oatmeal cookie or fudge round.  I hated diabetes and the rules that came from my doctors so much that I was going to spite them any way I could.  So I ate what I wasn’t supposed to for lunch.

Then I started sneaking in candy bars and granola bars when no one was looking just to eat what diabetes wouldn’t let me eat.  (Do remember, this was before fast acting and 20-some hour insulin so back then we did have to abide by some rules that we don’t have any longer.)

I would binge and then feel like the worst person in the world.  And I developed a cycle of rebellion mixed with self-hate and a neglect for self-respect (ironically something I was all for in other manifestations).  People didn’t know I had a problem because I hid it.  And that was probably the first sign of a problem for me.

My health suffered, my weight went up, I had a hard time keeping up with such a destructive way of living.

Eventually (after years of hard work), I began to enjoy eating healthy and learned how to treat myself in a respectful way when it came to food.  And because food matters so much in diabetes, my health improved dramatically-no, my life improved dramatically.

If this sounds at all like you or you want to stop feeling obsessive about food, get this book.  It’s written in a straight forward but friendly way that will acknowledge all your fears and anxieties and help you through them.  This book will give you a guided path to where you want to be and show you how to be kind to yourself along the way.

I agree that the “can’t eat that” mentality is harmful. Ginger stresses that we make our own decisions and instead of telling ourselves we can’t have something, we either choose to or choose not to. And that’s how I do now with bread, rice, and pasta and other heavy carbs. I choose not to have them but I know that if I want them, I can have them. There is a difference between enjoying chicken and veggies  and eating that same dish while staring longingly at the rice side that is “forbidden”. Our minds are very susceptible to this kind of pressure and they are bound to crack.

Every now and then I eat my favorite food-ice cream, and I eat it really slowly, savoring every bite.  And I remember how I used to eat it so fast my tongue would burn and I would ask myself “What are you doing, you’re not even enjoying this?!”  That’s when I realize I’ve come a long way.  And yes, it took baby steps, the way Ginger describes in her book, but eventually we can get where we’re meant to be.  And the journey is so worthwhile.  This book is succinct, kind, and best of all I believe it’s effective.

I strongly recommend it.

Buy it here Smile

Healthy Lifestyle Habits and Their Impact on Diabetes Management

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From watching message boards and facebook, I’ve come to understand that more people than I imagined don’t believe that healthy lifestyle habits can improve their diabetes management or are an essential part of their management.  They believe that adhering to the strict rules of carb counting and insulin dosing is all they need to do.  And when their diabetes management isn’t where they’d like, they blame diabetes.  And yeah, yeah diabetes is ultimately the cause of all our blood sugar woes.  But focusing on that is NOT going to ever help.

So I’d like to offer some opinions on lifestyle habits and how they impact diabetes management.

First, I’ll say that my diabetes management was extremely challenged while I ate a typical American diet.  I have never had an issue with carb counting or portion sizing.  My challenge was facing the ups and downs that broke the rules about insulin and carbs.  When I changed my diet to omit most processed foods, most of the time, I realized my blood sugars didn’t swing up and down nearly as much.

Same happened when I began to exercise daily.  Easier diabetes management.  Insulin is much more powerful when we exercise regularly.  When I don’t, I cannot maintain tight control.

These discoveries were so huge for me that I can’t imagine someone not knowing the potential of healthy lifestyle habits on their diabetes.

No matter who you are, the positive impact you stand to gain from changing things about how you eat and move during the day is huge!  I can eat carefully and exercise daily and use 12 units of my long acting insulin a day.  If I eat like I see most people eating and if I don’t exercise regularly, I literally need 25-30 units of my long acting a day.  That’s a HUGE difference.  That difference impacts weight gain, hormone balances in the body, moods, metabolism, thyroid function, cholesterol, and more.  That’s why I take it seriously.

Now, I didn’t make these changes overnight and don’t expect others to either.  But it helped me to be slowly convinced that trying to make small, gradual changes over time were totally worthwhile.  And that’s what I’m trying to do in this post for anyone who isn’t convinced.  I benefited from reading stuff like this long ago and I hope somehow this helps someone else.

I write it over and over again because I believe it through personal experience.  And yes, we all have unique experiences but I’m not saying eat what I eat or exercise how I exercise.  Those details are up to you.  However, if what you’re doing isn’t working, try something else.  And just because it worked for you once doesn’t mean it works for you.  Something has to work consistently in order to “work”.

If you love and respect yourself, and I hope you do, you owe it to yourself to adopt the habits that will nourish your body and mind for the long term, rather than going for instant gratification.

Reminder to Self

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From my head AND my feet.

I recently had a two week stint of…oh I don’t know, diabetes burnout or just feeling “blah” and unmotivated.  I didn’t exercise much for two weeks and I had some processed food and began to need about 25 units of my long acting basal insulin a day.  I’m back on my exercise routine and regular eating pattern and I just wanted to share that I’m down to 15 units of my long acting.  That’s a huge change isn’t it?

I don’t know which I love more: healthy food or exercise.  I feel like I can’t manage my diabetes unless I use the powers of both.

Sometimes I’m jealous of our ancestors.  Exercise was a built in way of life (no cars, no TV, no internet, no food unless you work for it).  Healthy eating was a lot easier (no processed or gmo foods, no two week old produce shipped from another continent.)  See?  They almost had it easier.

How can we make the most of what we have?  How do we exercise smart choices over temptation?

I don’t know about you but what helps me is to meditate and work on being aware of what I want for myself.  This keeps me focused (most of the time) on what needs to be done to get me where I want to go.

I’ll try to remind myself of all this next time I go into a “I don’t feel like it” phase.

Diabetes Blog Week 2012, Me and Food Need to Kiss and Make-Up

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Click for the One Thing to Improve – Wednesday 5/16 Link List.
Yesterday we gave ourselves and our loved ones a big pat on the back for one thing we are great at.  Today let’s look at the flip-side.  We probably all have one thing we could try to do better.  Why not make today the day we start working on it.  No judgments, no scolding, just sharing one small thing we can improve so the DOC can cheer us on!

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Well, reading all the posts from yesterday about what people do well gave me a lot to think about.  With just about every other post I thought, “wow, nice, I wish I did that really well…”.

What stuck out the most for me was something I didn’t catch anyone mentioning and I suppose it’s because many of us people with diabetes struggle with this:  Our relationship with food.

I don’t know about yours but even though I eat pretty healthy, my BMI is within healthy range (um, barely), and my blood pressure, lipid profile, thyroid function, and A1c are all within normal healthy ranges, I still feel like the missing piece to my puzzle is predominately my tumultuous relationship with food.  I don’t remember having this problem before my diabetes diagnosis so I will blame this largely on diabetes.  But also on plain old me.  I’ve abused alcohol, painkillers, and food in the past and it’s all partially connected to the way I really long for an easy escape from my feelings about my problems.  I’ve done a lot better in the past 6 years and now feel like if I could just grip my food struggles, man would that be nice!

So what is what I need to improve exactly?  Well, I’d say…anxious over-eating.  You know, the opposite of mindful eating.  I do pretty well all month long and then bam, about 10 days before my period I’m a disaster eater.  Who cares if I eat too much of something healthy?  It’s still going to pack on the pounds, leave me feeling miserable, and negatively impact my blood sugars and health.

So one issue to work on- pms symptoms.  A second issue is we don’t have a dinner table.  Well we do but it’s one of those high ones and the stools that went with the table all broke over the years (They really don’t make furniture the way they used to, sigh.)  Ok, we’ve got one stool left but sitting in it feels like it cuts off my circulation so geez was that a bad purchase or what!?  Alright, so I eat standing up most of the time which really helps me eat too quickly.  Also, my little ones are the perfect excuse for me to feel like I should really hurry and eat.  I ought to just copy exactly how they eat-slow and in the moment.

Let’s not forget diabetes genuinely causes issues in this department.  Low and not hungry?  Too bad, you sad sap, stuff that mouth full of calorie heavy glucose.  High and nauseated because you ate something you were really craving?  Aww…you just can’t win can you?  lol…Next thing you know food is medicine and food is a drug and food is a vice and a form of punishment and relief and pleasure and arrghhh…

Ok, this post has been seriously helpful.  It’s helped me see the light.  What’s the point in complaining if one isn’t going to make a plan of action, right?

I talked with my husband and we’re going to focus on saving towards a new table…seeing the impact on our health and what our kids are picking up as habits, we think it qualifies as a priority.  Eating with the kids, sitting on the floor, on the ottoman is getting cramped and too messy.  Yes, the living room ottoman is our dinner table.  Bet you didn’t know that interesting fact about me?

Also, what emotions do I have hidden under the surface relating to food?  Why such animosity?  Why do I want to simultaneously praise butter in all it’s buttery goodness and strangle it by it’s rectangular, slippery throat?  Why do I feel like throwing away all the cutlery in the kitchen in a desperate attempt to alienate food?  I will think and meditate on that and get back to you.

So what would you like to improve?  Remember there’s no shame!  In fact, take this time to identify your “thing”, whatever it is, and work on making it better.

As our D-friend Ginger always says, we are works in progress!

Why I Love the Study of Nutrition

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I love the study of nutrition…

  • Because I’ve learned food is medicine
  • Because what we eat influences what we think.  A world that eats high quality food is a world that has more positivity, love, and patience.
  • Because what we eat communicates directly with our genes.  What we eat is information.  And that information helps determine what diseases we’ll develop or not develop and what health issues our children will be predisposed to or not predisposed to.
  • Because to be sick we either have too much or too little of something.  And a huge chunk of that has to do with food and all that’s in it or not in it.
  • Because the more we know and apply, the better we feel.  The better we feel, the more we can do.  The more we can do, well…the sky is the limit.

As people with diabetes, I think we benefit enormously from learning about nutrition because when you have a chronic disease that impacts every part, every organ of the body, you need all the help you can get.  We eat every single day and so every day is an opportunity to give ourselves something that will make us healthier, stronger, smarter, and happier.  The right foods do that.  And I think it’s amazing.

Thoughts on the Paleo Diet

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Thoughts on the Paleo Diet

I’ve been pondering the paleo diet lately. Not necessarily considering it, although I probably eat a diet people would consider a paleo-like diet. I’ve been thinking about it because it’s getting more popular. The diet plan presumes that humans evolved to best handle foods that were available during the paleolithic era which lasted 2.5 million years according to wikipedia. Supposedly, we’ve been incorporating grains into our diets for only 10,000 or so years. Therefore it is assumed that our bodies are not equipped to thrive on grains because we haven’t had enough time to evolve to assimilate them. If we’re going with this evolutionary train of thought…I wonder if the Okinawan’s of Japan who are some of the longest living and healthy people on the planet do so well on brown rice and vegetables because people have existed in Asia longer than people have existed in say, South America, and therefore had more time to get used to assimilating brown rice. Maybe we evolve faster than we think? Blacks and Hispanics eating the standard American diet suffer certain health consequences sooner and more frequently than Caucasians. Is this because of the predominance of wheat in the diet? And the fact that Caucasians mostly hail from Europe, where wheat has been eaten for longer than it has in Africa, South America, Central America and Mexico? Do you see where I’m going with this?

If I follow the idealogoy of the paleo diet, I get lost you see? Because it’s based on what we are not sure of yet-evolutionary stuff. We don’t know how long it takes us to evolve to foods but it seems like it’s been happening in the last 10,000 years because Caucasian Americans don’t have the same risk for diabetes, hypertension, and heart disease as African American and Hispanic Americans do.  Or maybe not?  I don’t know enough.

I appreciate how the diet emphasizes whole foods and omits processed ones. The thing is, if a paleo dieter can’t afford or isn’t able to find organic animal products, then they are consuming what our ancestors certainly didn’t consume- chemicals and hormones and toxins galore. That’s where I think the greatest downfall of the diet is. The modern implications of it. Back then meat, poultry, eggs were pure. Now it’s all genetically modified to the point of almost needing to be called something else because it’s been changed at the most basic level.

That said, I do try to eat things I don’t pull out of a box, don’t have to cook, or need to pick up the phone to order.  And that’s often at the heart of paleo, so I do very much appreciate that.  Oh, and the fantastic blood sugars I get from eating paleo-like…priceless.

Anyway I was just thinking aloud :)

Any of you have experience with this diet?  What do you think?

The Case for Lowering Carbs, Part 2

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So continuing from The Case for Lowering Carbs, Part 1

I often hear/read people remark that so many diabetics have lived decades with 7% and 8% A1c levels and they’re fine. That’s all well and inspiring but I can’t count on that being what will happen to me. How many people with 7% A1c averages are no longer with us because of heart disease? How many people are dealing with complications of diabetes after only two decades with it? Two decades is nothing. To a person diagnosed as a child, a few decades means that their prime of life is going to be rudely interrupted.  Maybe that is why now that I’m done with the high carb needs part of my life that all young people go through, I feel like I really need to buckle down and get blood sugars as close to “normal” as possible.

Growing up people said to me, “I bet the toughest part of having diabetes is the needles isn’t it?” Or they’d substitute “needles” for “testing” or “counting carbs” or “feeling different”. I always felt misunderstood because my biggest issue with diabetes is that you can manage it really well and still suffer bodily damage. I may not have much for complications after 17 years with diabetes but I have other issues that doctors directly attribute to my having diabetes. All of these issues are a big deal to me.  Recently, a conversation with some ladies who’ve had type 1 for several decades made me realize that I’m realistic to expect more challenges or complications from here on out.

I’ve been thinking about how badly I really want to avoid complications. I’ve decided I want this badly. And if that means eating fewer carbs than I’d like in order to keep a low A1c without risking too many dangerous lows, I may have to suck it up for my ultimate desire of being healthy in 50 years. I don’t want to sit around regretting my actions or wishing I’d done different. The truth is that a healthy body makes me happier than just about anything else because of all that leads me to. But that’s just me.

Of course, maybe a lowered carb diet will be the thing to do me in. However, my thoughts return to the fact I have always understood about diabetes: that high blood sugars are extremely damaging to the body, especially in the long term. So I know I’m gambling, but I’m doing it in faith alongside all the hours of research I’ve put in and personalized knowledge of myself. I’m going to be lowering my carbs again and trying to see how that works. I won’t be going as low carb as Dr. Bernstein recommends, but a little lower than I am now. I will also try to eat only healthy fats and keep those to a minimum.  Sounds like I’ll be restricting calories a lot doesn’t it?  Low carb…low fat…well that’s possible.

If your belief or decision is different from mine, I don’t judge or blame you one bit. Everyone longs to live a happy and wonderful life on their own terms. That is as it should be.  Though I do consider taking good care of myself part of my citizen duties since my health or lack thereof does affect others.

I’ll keep you posted on how this goes.

The Case for Lowering Carbs, Part 1

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My brain is scrambled.

With much reluctance, I often ask myself this question:

What’s more damaging to one’s health?  A low carb diet or blood sugars higher than that of a non-diabetic?

The answer to this question is complicated because there are different things to consider:

  • Is a low A1c the healthiest A1c?  For example, is a 4.8 A1c better than a 6.2 providing there is a low standard deviation?  (it seems up for debate?)
  • Do I want to risk having a heart attack or stroke in 30 years and enjoy eating what I like in the meantime?
  • Do I want to endure a strict and limited diet in favor of more easily managed blood sugars?
  • What health issues can arise from low carb?  What health issues can arise from decades of higher than normal blood sugars?
  • Personally, heart disease and metabolic syndrome runs on both sides of my family.
  • I’m Hispanic, so a minority, and more susceptible to heart disease and stroke.

If you’re thinking, “low carb doesn’t mean well managed blood sugars”, well that is true.  However,  assuming you’re not struggling with the basics like the ins and outs of testing, giving insulin, and carb counting, in my experience is does mean well managed blood sugars.  (Key words: my experience)Because of The Law of Small Numbers, low carb really helps me avoid sharp blood sugar peaks and valleys.  The time I tried low carb, my A1c was a 4.6 and 4.7 and I’ve never felt so healthy in my entire life.  Right after that I got pregnant with twins so obviously I had to up my carbs for that.  Though, I still didn’t consume more than 120 carbs per day, even at 8 months pregnant.

But what about too many lows when striving for such a low A1c?  The thing is, if you have type 1 diabetes, low blood sugars occur from too much insulin and low carb means giving very little amounts of insulin, which typically makes it to where one doesn’t experience many lows or at least not many harsh lows.  (Again, assuming everything else is in place)  Low or lower carb helps me avoid more instances where I might get close to passing out from a quickly moving low and for me that’s like buckling up every time I get in my car to drive.

The danger with lows is always explained like this:  “The lower your average blood sugar, the increased likelihood that you will suffer from dangerous lows.”  This statement leaves out an important variable, which is the quantity of insulin given.  I’m not going to drop super low all the time if I’m giving a unit or two of insulin for a meal and have the correct basal rate.  And if I do go low, it won’t often be the type of low that requires assistance.  The times I’ve had wicked lows are the times I’ve had to give a lot of insulin to cover a high carb meal or to bring down a major high blood sugar.

If you’re striving for a low A1c and eat a diet relatively high in carbs, well then yes, you are risking too many dangerous lows.  My diet has lately consisted of more carbs and the extra amount of insulin I have to give is driving me nuts and driving me to eat less carbs.  I don’t want to just give more insulin because then I gain weight and deal with more ups and downs.  Right now, I’m a full time mom of twin toddlers, full time house wife, three meal a day chef, and a part time writer and blogger.  I don’t have the time or energy to tackle these blood sugars.  It’s overwhelming me.  But I also can’t use my current lifestyle as an excuse to have higher blood sugars.  That won’t make me feel better later when I’m dealing with the consequences.

By the way, my last A1c was 5.4 but my hematocrit was 39.7, slightly below 40 which I’ve understood lowers one’s A1c somewhat.  My meter tells me my A1c is more of a 6%.  I thought that was important to clarify at some point.

Anyway, as you see, I’m quite torn.  Torn indeed.  I know it’s not the right decision for everyone considering the multitude of variables involved but in this post I’m simply wondering if it’s the right thing for me, personally.  I will keep thinking on this…

Help me out.  What do you think?  Do you eat low carb or lower carb?  Why or why not?

An Intro to Quinoa

Pronounced “Keenwa”, I’ve been cooking with this grain lately.  Technically it’s a seed but you won’t find many people call it a seed.  It was the super food of the Ancient Incas in Peru.  It has an amazing nutritional panel, lots of protein, fiber, and a low glycemic index.  I’ve been cooking brown rice for the family lately as a way to give a small filling side dish to the other parts of the meal.  Brown rice takes 45 minutes to cook however, so some days I struggle to remember to put that on the stove in time.  Quinoa takes 15 minutes to cook!  And you can add things like spices, herbs, vegetables, chicken, and fish, to get a complete and tasty meal in no time.

Here is what my curried quinoa with peas looks like:

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Here is the recipe I followed.  It was great to use turmeric here because I hear it’s a great anti inflammatory-something diabetics can definitely benefit from!  This is an odd looking food but don’t be deceived.  My two toddlers loved the taste of this once they got brave enough to try it.

My blood sugars did really well following this meal which made me really excited to continue incorporating this grain, err seed, into weekly meals :)

Anyone out there use quinoa?

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