Just been diagnosed with Type 2. To be fair I've been asking for it, and I'm not a moaner and I've got a positive outlook, so it's not really affecting me mentally at all....however, as a newbie (and a vegetarian), I'm finding it very frustrating that there seems to be nowhere on the whole of the great big world wide web internetty thing that gives you a full list of brand name Diabetic / low carb foods? I've got to be honest, I don't want to be faffing around cooking my own diabetic recipes and I don't want to constantly have to keep looking on the internet for food ideas. Ideally a list of foods that I can go straight into a supermarket and buy would be fabulous. Just saying 'Lentils' or 'Low Carb breakfast cereals' is no help at all as I have no idea which products are any good? Bah! Any ideas from you guys who've lived with this for a lot longer than I?
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- Thread starter Warstore flags
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Guzzler
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Have a look at the vegetarian section of the forum under 'Food and Nutrition'. Vegetarian members will have some great pointers, I'm sure. There are very few low carb processed (ready to eat) items in the supermarket except in the raw, whole foods section, I'm afraid.
Welcome to the forum, Tagging @daisy1 for the info pack offered to all newcomers.
Welcome to the forum, Tagging @daisy1 for the info pack offered to all newcomers.
bulkbiker
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Bittern
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I'm not aware of many ready meals that are labeled Low Carb, unlike gluten free. All meats, fish and dairy are low carb and so are most leafy veg, beware root veg. some are lowish some are not. It takes no longer to cook a steak, omelette, bacon and eggs etc. than opening a packet and much better for you. If you want ready meals you will have to trawl the supermarket shelves and look at the carbs per 100g. For me anything under 10g carb per 100grm of product is usually OK. But there isn't much about.
Debandez
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I've linked a low carb food list for info. You can work with what suits your way of eating.
Ditch the carbs and diet doctor are amazing resources as well as this link on this forum:
https://www.diabetes.co.uk/forum/threads/what-have-you-eaten-today.75781/unread
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daisy1
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@Warstore flags
Hello and welcome to the Forum
Here is the Basic Information we give to new members and I hope you will find it both interesting and helpful.
BASIC INFORMATION FOR NEW MEMBERS
Diabetes is the general term to describe people who have blood that is sweeter than normal. A number of different types of diabetes exist.
A diagnosis of diabetes tends to be a big shock for most of us. It’s far from the end of the world though and on this forum you'll find well over 147,000 people who are demonstrating this.
On the forum we have found that with the number of new people being diagnosed with diabetes each day, sometimes the NHS is not being able to give all the advice it would perhaps like to deliver - particularly with regards to people with type 2 diabetes.
The role of carbohydrate
Carbohydrates are a factor in diabetes because they ultimately break down into sugar (glucose) within our blood. We then need enough insulin to either convert the blood sugar into energy for our body, or to store the blood sugar as body fat.
If the amount of carbohydrate we take in is more than our body’s own (or injected) insulin can cope with, then our blood sugar will rise.
The bad news
Research indicates that raised blood sugar levels over a period of years can lead to organ damage, commonly referred to as diabetic complications.
The good news
People on the forum here have shown that there is plenty of opportunity to keep blood sugar levels from going too high. It’s a daily task but it’s within our reach and it’s well worth the effort.
Controlling your carbs
The info below is primarily aimed at people with type 2 diabetes, however, it may also be of benefit for other types of diabetes as well.
There are two approaches to controlling your carbs:
A large number of people on this forum have chosen to reduce the amount of carbohydrates they eat as they have found this to be an effective way of improving (lowering) their blood sugar levels.
The carbohydrates which tend to have the most pronounced effect on blood sugar levels tend to be starchy carbohydrates such as rice, pasta, bread, potatoes and similar root vegetables, flour based products (pastry, cakes, biscuits, battered food etc) and certain fruits.
Choosing better carbohydrates
The low glycaemic index diet is often favoured by healthcare professionals but some people with diabetes find that low GI does not help their blood sugar enough and may wish to cut out these foods altogether.
Read more on carbohydrates and diabetes.
Over 145,000 people have taken part in the Low Carb Program - a 10 week structured education course that is helping people lose weight and reduce medication dependency by explaining the science behind carbs, insulin and GI.
Eating what works for you
Different people respond differently to different types of food. What works for one person may not work so well for another. The best way to see which foods are working for you is to test your blood sugar with a glucose meter.
To be able to see what effect a particular type of food or meal has on your blood sugar is to do a test before the meal and then test after the meal. A test 2 hours after the meal gives a good idea of how your body has reacted to the meal.
The blood sugar ranges recommended by NICE are as follows:
Blood glucose ranges for type 2 diabetes
Access to blood glucose test strips
The NICE guidelines suggest that people newly diagnosed with type 2 diabetes should be offered:
Therefore both structured education and self-monitoring of blood glucose should be offered to people with type 2 diabetes. Read more on getting access to blood glucose testing supplies.
You may also be interested to read questions to ask at a diabetic clinic.
Note: This post has been edited from Sue/Ken's post to include up to date information.
Hello and welcome to the Forum
Here is the Basic Information we give to new members and I hope you will find it both interesting and helpful.BASIC INFORMATION FOR NEW MEMBERS
Diabetes is the general term to describe people who have blood that is sweeter than normal. A number of different types of diabetes exist.
A diagnosis of diabetes tends to be a big shock for most of us. It’s far from the end of the world though and on this forum you'll find well over 147,000 people who are demonstrating this.
On the forum we have found that with the number of new people being diagnosed with diabetes each day, sometimes the NHS is not being able to give all the advice it would perhaps like to deliver - particularly with regards to people with type 2 diabetes.
The role of carbohydrate
Carbohydrates are a factor in diabetes because they ultimately break down into sugar (glucose) within our blood. We then need enough insulin to either convert the blood sugar into energy for our body, or to store the blood sugar as body fat.
If the amount of carbohydrate we take in is more than our body’s own (or injected) insulin can cope with, then our blood sugar will rise.
The bad news
Research indicates that raised blood sugar levels over a period of years can lead to organ damage, commonly referred to as diabetic complications.
The good news
People on the forum here have shown that there is plenty of opportunity to keep blood sugar levels from going too high. It’s a daily task but it’s within our reach and it’s well worth the effort.
Controlling your carbs
The info below is primarily aimed at people with type 2 diabetes, however, it may also be of benefit for other types of diabetes as well.
There are two approaches to controlling your carbs:
- Reduce your carbohydrate intake
- Choose ‘better’ carbohydrates
A large number of people on this forum have chosen to reduce the amount of carbohydrates they eat as they have found this to be an effective way of improving (lowering) their blood sugar levels.
The carbohydrates which tend to have the most pronounced effect on blood sugar levels tend to be starchy carbohydrates such as rice, pasta, bread, potatoes and similar root vegetables, flour based products (pastry, cakes, biscuits, battered food etc) and certain fruits.
Choosing better carbohydrates
The low glycaemic index diet is often favoured by healthcare professionals but some people with diabetes find that low GI does not help their blood sugar enough and may wish to cut out these foods altogether.
Read more on carbohydrates and diabetes.
Over 145,000 people have taken part in the Low Carb Program - a 10 week structured education course that is helping people lose weight and reduce medication dependency by explaining the science behind carbs, insulin and GI.
Eating what works for you
Different people respond differently to different types of food. What works for one person may not work so well for another. The best way to see which foods are working for you is to test your blood sugar with a glucose meter.
To be able to see what effect a particular type of food or meal has on your blood sugar is to do a test before the meal and then test after the meal. A test 2 hours after the meal gives a good idea of how your body has reacted to the meal.
The blood sugar ranges recommended by NICE are as follows:
Blood glucose ranges for type 2 diabetes
- Before meals: 4 to 7 mmol/l
- 2 hours after meals: under 8.5 mmol/l
- Before meals: 4 to 7 mmol/l
- 2 hours after meals: under 9 mmol/l
- Before meals: 4 to 8 mmol/l
- 2 hours after meals: under 10 mmol/l
Access to blood glucose test strips
The NICE guidelines suggest that people newly diagnosed with type 2 diabetes should be offered:
- structured education to every person and/or their carer at and around the time of diagnosis, with annual reinforcement and review
- self-monitoring of plasma glucose to a person newly diagnosed with type 2 diabetes only as an integral part of his or her self-management education
Therefore both structured education and self-monitoring of blood glucose should be offered to people with type 2 diabetes. Read more on getting access to blood glucose testing supplies.
You may also be interested to read questions to ask at a diabetic clinic.
Note: This post has been edited from Sue/Ken's post to include up to date information.
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Tofu - Cauldron marinated is low carb.
Quorn products (not the breaded ones) are manageable.
Naturli and Linda McC products can have more carbs bout it will depend on your target carb level.
Fit Kitchen do a couple of veggie/vegan options now but both are over 50g carbs.
Amy’s kitchen do a Thai tofu curry with rice at around 45g.
So really it depends on your personal targets....
Quorn products (not the breaded ones) are manageable.
Naturli and Linda McC products can have more carbs bout it will depend on your target carb level.
Fit Kitchen do a couple of veggie/vegan options now but both are over 50g carbs.
Amy’s kitchen do a Thai tofu curry with rice at around 45g.
So really it depends on your personal targets....
