do you have Dr. Bernstein's Diabetes Solution: and think like a pancreas
I think they are the two bibles for a T1?
I would just google recipe off the net, gluten free lc is basically what you want, just make sure you don't bump up your protein above ~50g per day, so with some you would drop some protein and add some fat/oil to replace the energy.
I found once you get the basics you can adjust recipe to suit yourself with a bit of substitution
https://www.google.com.au/#q=lchf+recipe+book
http://www.dietdoctor.com/lchf it’s a long page and a video
http://lowcarbdiets.about.com/od/lowcarbliving/a/Food-Cravings.htm For me, the more carbs we eat the more carbs we want. they don’t give up easy.
more diet
http://diabeticmediterraneandiet.com/low-carb-mediterranean-diet/
http://www.lowcarbdietitian.com/blog/carbohydrate-restriction-an-option-for-diabetes-management
blood testing
http://www.phlaunt.com/diabetes/14045524.php
food counting
http://www.myfitnesspal.com/
what you might find interesting too is the ADA
American diabetic association (
http://www.professional.diabetes.org/)
http://www.professional.diabetes.or...=DP&s_src=vanity&s_subsrc=nutritionguidelines
Evidence is inconclusive for an ideal amount of total fat intake for people with diabetes;
therefore, goals should be individualized; fat quality appears to be far more important
than quantity.
In people with type 2 diabetes, a Mediterranean-style, MUFA-rich eating pattern may benefit
glycemic control and CVD risk factors and can therefore be recommended as an effective
alternative to a lower-fat, higher-carbohydrate eating pattern.
Carbohydrates Evidence is inconclusive for an ideal amount of carbohydrate intake for people with diabetes.
Therefore, collaborative goals should be developed with the individual with diabetes.
The amount of carbohydrates and available insulin may be the most important factor influencing
glycemic response after eating and should be considered when developing the eating plan.
Monitoring carbohydrate intake, whether by carbohydrate counting or experience-based
estimation remains a key strategy in achieving glycemic control.
For good health, carbohydrate intake from vegetables, fruits, whole grains, legumes, and dairy
products should be advised over intake from other carbohydrate sources, especially those
that contain added fats, sugars, or sodium. [processed carbs]
Substituting low–glycemic load foods for higher–glycemic load foods may modestly improve
glycemic control.
Low carbohydrate Focuses on eating foods higher in protein (meat, poultry, fish, shellfish, eggs, cheese, nuts and seeds), fats (oils, butter, olives, avocado), and vegetables low in carbohydrate (salad greens, cucumbers, broccoli, summer squash).
The amount of carbohydrate allowed varies with most plans allowing fruit (e.g., berries) and higher carbohydrate
vegetables; however, sugar-containing foods and grain products such as pasta, rice, and bread are generally
avoided. There is no consistent definition of “low” carbohydrate. In research studies, definitions have ranged from
very low-carbohydrate diet (21–70 g/day of carbohydrates) to moderately low-carbohydrate diet (30 to ,40% of
calories from carbohydrates).
