jewels3057 said:Another advocate for sugar free jelly - make batches of orange using tins of mandarins in juice (& the juice as part of the cold liquid mix).
Have also started making vegetable soup using an old Weight-watchers recipe I used years ago - swede, onion, mushrooms, leeks, garlic, courgettes, (potatoes if you want but higher calories than the others) - vegetable stock. I like smooth thick soup so drain most of the stock away (i use this as a drink for couple of days) and blend. Keeps in the fridge a few days or freeze. I eat for lunch and some jelly for afters but if I get a bit peckish small amount in a mug and microwave.
If you feel that you are struggling then asking to see a dietician would be good for you. Am sure your GP would refer you.
Although my diagnosis was only confirmed yesterday have been doing this for a couple of months and on low dose glicozade and have lost a stone. It's a struggle to stick it but determined and I have a lot of weight to lose - was 14st 10 and for a 4ft 11 female not good.
It is hard but sure you can do it.
Type 2 diagnosis confirmed 17/9/13[/quote
The fruit and juice are probably not a good addition if trying to lower bgs as they contain fructose ( fruit sugar) and the juice from the can / carton will also contain fructose and probably sugar aswell. Not sure if there is and other carb conponant of them though. But it would take a good desert/snack into a potential disaster. Yet funnily enough mixing in a small amount of double cream (as long as not elmlea or reduced fat as for taste fat is replaced with sugar) is low in carbs/sugar and makes a fantastic and surprising addition to the jelly mix
jewels3057 said:I should have said for me weetabix or cornflakes for breakfast and at the moment salad for dinner - we don't eat high fat anyway as partner has heart failure so try and keep away as much as we can.
Also do stews at weekend at the minute - low fat and filling - again I make enough for a couple of days or freeze.
Type 2 diagnosis confirmed 17/9/13
whompa73 said:jewels3057 said:Another advocate for sugar free jelly - make batches of orange using tins of mandarins in juice (& the juice as part of the cold liquid mix).
Have also started making vegetable soup using an old Weight-watchers recipe I used years ago - swede, onion, mushrooms, leeks, garlic, courgettes, (potatoes if you want but higher calories than the others) - vegetable stock. I like smooth thick soup so drain most of the stock away (i use this as a drink for couple of days) and blend. Keeps in the fridge a few days or freeze. I eat for lunch and some jelly for afters but if I get a bit peckish small amount in a mug and microwave.
If you feel that you are struggling then asking to see a dietician would be good for you. Am sure your GP would refer you.
Although my diagnosis was only confirmed yesterday have been doing this for a couple of months and on low dose glicozade and have lost a stone. It's a struggle to stick it but determined and I have a lot of weight to lose - was 14st 10 and for a 4ft 11 female not good.
It is hard but sure you can do it.
Type 2 diagnosis confirmed 17/9/13[/quote
The fruit and juice are probably not a good addition if trying to lower bgs as they contain fructose ( fruit sugar) and the juice from the can / carton will also contain fructose and probably sugar aswell. Not sure if there is and other carb conponant of them though. But it would take a good desert/snack into a potential disaster. Yet funnily enough mixing in a small amount of double cream (as long as not elmlea or reduced fat as for taste fat is replaced with sugar) is low in carbs/sugar and makes a fantastic and surprising addition to the jelly mix
whompa73 said:jewels3057 said:I should have said for me weetabix or cornflakes for breakfast and at the moment salad for dinner - we don't eat high fat anyway as partner has heart failure so try and keep away as much as we can.
Also do stews at weekend at the minute - low fat and filling - again I make enough for a couple of days or freeze.
Type 2 diagnosis confirmed 17/9/13
Be carefull of certain veg esp onions or rute veg pots and carrots as they are high in natural sugars and carbs and dont forget tomatoes are a fruit and as such are also very high in sugars. It is also worth considering that with both carrots and toms the cooking turns the natural carbs and fructose (to be fair not sure the proper turm for the type of sugar they contain is fructose but will use for purposes of this posting) into a easily digested sugar and can produce large bg spikes
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?