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Eating Out

Thwaites inns have a courgette ribbon and hallucinating salad with roasted almonds on the menu at the moment if there is one in your area
 
:DFor hallucinating read hallumi cheese - although an hallucinogenic salad may be more interesting - stupid predictive text :D:hungover::sour:
 
Keesha said:
How I wish most restaurants have a small diabetic menu since diabetes is becoming an epidemic. This would make life so much easier for diabetics when eating out.


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The problem with that is they would most likely follow government guidelines for diabetics which are absurd. But wouldn't it be nice :-)
 
Thanks for the advice. I am a fairly new diabetic (diagnosed in March) and will certainly ask for substations as suggested. I recently went to a wonderful Mexican restaurant where they served tortilla chips and there ended my willpower. I threw them down like a hog ;) and then was disappointed with myself for not having control. Next time, I will order tortillas and ask the server to only bring me a half portion. Fewer carbs and portion control is my plan of action.


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Karenchq said:
Thanks for the advice. I am a fairly new diabetic (diagnosed in March) and will certainly ask for substations as suggested. I recently went to a wonderful Mexican restaurant where they served tortilla chips and there ended my willpower. I threw them down like a hog ;) and then was disappointed with myself for not having control. Next time, I will order tortillas and ask the server to only bring me a half portion. Fewer carbs and portion control is my plan of action.


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Talking of Mexican restaurants - Barburito does a fantastic burrito salad, apart from a bit of apple and beans, low carb. Shame they just started doing Churros too.
 
ChrisSamsDad said:
I often find myself explaining that just because it's 'all-natural sugar', 'wholewheat' or 'gluten-free' that doesn't mean I can eat it. Found quite a lot of ignorance as to what carbohydrate is, amongst waiting staff.
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It's not just wait staff. Most of the people I work with think Type 2 is equivalent to being celiac.
 
Keesha said:
How is D2 similar to being celiac? Ask them for comparisons.


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Both really annoying customers that insist the minimum wage waiter needs a degree in nutrition, knows the exact ingredients of every meal, and tells the chef to make changes to every menu item?
 
dazzeur said:
When eating out in restaurants, do you tell the waiter that you're diabetic? Anything to consider? Or just order what you think will be ok to eat?
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Invariably go for steak with greens. Perhaps olives to start and often cheese board for dessert as hardly ever a sweet dessert I can handle:)

At any decent restaurant it's pretty easy to assemble 3 nice, T2 courses:)


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I wouldn't expect anyone to be able to know what I can and can't eat - only I know that and sometimes even I get it wrong! Being a trained chef gives me a bit knowledge behind the flowery language on menus - if I am in doubt I ask a couple of questions - 99% of menus usually have a nice little bit that says if you have any allergies or intolerances please speak to a member of staff who would be happy to help - can't really do better than that. For every food there is someone who can't eat it you can't expect staff to have this knowledge
 
Keesha said:
How is D2 similar to being celiac? Ask them for comparisons.


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I tell them i avoid rice, potato, pasta and bread and all they think is its the gluten. I've given up explaining the difference between the two. Doesn't stop them from making cake and goodies that are gluten free but not low carb. And they use raw sugar or honey and say its okay because its "real". Just annoying sometimes. Can make a person feel lonely in a crowded room.

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You know, when I am out and about and watch people of all ages, shapes and sizes, eating ice cream, I always wonder to myself, how lucky they are, and here is me wanting a taste of that ice cream but could not. When is life ever fair?


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I would never expect a waiter to know what food a person with diabetes can/cannot have. My gp and diabetic nurse have been giving me the wrong advice for years!


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Many useful points here and all I would add is take back-up provisions. I find it's hard to get enough to eat if I'm choosing just the low-carb parts of the menu ... so many pub meals are bulked out with rice, pasta or chips. As above, a tandoori mixed grill with a side order of a "good" veg curry is quite filling, but I had a Thai curry recently where there was nothing else but the main dish, a few strips of beef and peppers in a thin sauce. Bad choice. Stir-fry would have been better. Back at the B&B I was grateful for my Lidl roll, cheese and tomatoes.
I don't mention diabetes in restaurants.
 
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