The food of life, or, Brother, Can You Spare a Pancreas?

[Mud Island Dweller]

Not sure if l post here or you apology thread but decided to be daring and post here

Get the book "Carbs and Cals" but the big not the pocket one it has more in. there is an app but l don't know what that is like. It has the carbs and protein and fat etc for foods and prepared dishes.

Also if you don't have it a digital scales and a glucose monitor

If you get the myfitness app lots of folks here say be aware it is open source so not sure how much you can rely on amounts in it. l had it but found it fiddly. l prefer the Carbs Cal book and if l am not sure just do a quick google for carbs in ....

Boy you got problems for a foodie on your diet! Somewhere on here someone said look for 5g/100g in the carb label and work on that as a base for your diet items, then move up or down on each food.

Tonight we had chunky mashed swede with butter, roast celariac (chop it into chips and roast in goose fat) and left over roast chicken in mayo.
Breakfast is usually 2 scrambled eggs, sometimes we have a cheese omelette,
Lunch cheddar, few spring onions or salad, pepperami, raspberries and cream a couple of crackerbread and butter.
The Lidl 3g/100 yoghurt everyone else here loves kicked my bloods up as they say each body treats food different
How can anyone minimize garlic! chocolate fine but garlic that is seriously well seriously

I don't have many peas or carrots or parsnips or corn and l used to love sadza.

I find the Lindt 90% chocolate is heaven. In Chester the other day went into a chocolatier and had a piece of 100% dark chocolate as a sample... boy it was so bitter it sucked my cheeks into my teeth and took an hour for my saliva glands to loosen them

Protein have = to your weight ie if you are 80kg have 80 gram protein a day (but you can get protein calculators online which give an idea of how much.to take) If you do a lot of exercise you will need to up it. and you should do some l think you said you walk your dog? so if it is just a stroll then = if it is a harder slog then up it a bit.

I find tarot harder as l worry l may be over thinking them. l love my Angel cards, l shuffle them upside down, l put them in the box upside down and l shuffle them upside down when l use them until a card/s fall out so l have not seen or influenced them . Several years ago l had our last little dog put to sleep. l got home and just felt the need to use the cards. My usual routine shuffle till a card/s fall out, only one card fell out... Angel Yvonne your pets and children are safe in heaven with me...

MID

 

[touchett]

Not sure if l post here or you apology thread but decided to be daring and post here

Get the book "Carbs and Cals" but the big not the pocket one it has more in. there is an app but l don't know what that is like. It has the carbs and protein and fat etc for foods and prepared dishes.

Also if you don't have it a digital scales and a glucose monitor

If you get the myfitness app lots of folks here say be aware it is open source so not sure how much you can rely on amounts in it. l had it but found it fiddly. l prefer the Carbs Cal book and if l am not sure just do a quick google for carbs in ....

Boy you got problems for a foodie on your diet! Somewhere on here someone said look for 5g/100g in the carb label and work on that as a base for your diet items, then move up or down on each food.

Tonight we had chunky mashed swede with butter, roast celariac (chop it into chips and roast in goose fat) and left over roast chicken in mayo.
Breakfast is usually 2 scrambled eggs, sometimes we have a cheese omelette,
Lunch cheddar, few spring onions or salad, pepperami, raspberries and cream a couple of crackerbread and butter.
The Lidl 3g/100 yoghurt everyone else here loves kicked my bloods up as they say each body treats food different
How can anyone minimize garlic! chocolate fine but garlic that is seriously well seriously

I don't have many peas or carrots or parsnips or corn and l used to love sadza.

I find the Lindt 90% chocolate is heaven. In Chester the other day went into a chocolatier and had a piece of 100% dark chocolate as a sample... boy it was so bitter it sucked my cheeks into my teeth and took an hour for my saliva glands to loosen them

Protein have = to your weight ie if you are 80kg have 80 gram protein a day (but you can get protein calculators online which give an idea of how much.to take) If you do a lot of exercise you will need to up it. and you should do some l think you said you walk your dog? so if it is just a stroll then = if it is a harder slog then up it a bit.

I find tarot harder as l worry l may be over thinking them. l love my Angel cards, l shuffle them upside down, l put them in the box upside down and l shuffle them upside down when l use them until a card/s fall out so l have not seen or influenced them . Several years ago l had our last little dog put to sleep. l got home and just felt the need to use the cards. My usual routine shuffle till a card/s fall out, only one card fell out... Angel Yvonne your pets and children are safe in heaven with me...

MID

Thanks so much MID, this post really did cheer me up a lot, and thank you for your meal ideas! The vegetables soaked in goose fat sound decadent, and gives me an excuse to cook a goose! Never tried African dishes before, but a lot of Ethiopian restaurants are opening up here in Toronto. I actually quite like Lindt's variation on salted chocolate, a much more economical alternative to the SOMA Maldon salt bar I buy on very rare occasions. I have to admit, I really miss corn--I used to make pan-roasted confetti corn with red onions and bell peppers to go with chicken marinated overnight in homemade barbecue sauce. I am right with you on garlic; I can't imagine cooking without it.

I walk my dog, and incorporate 30 minutes everyday on the bicycle. Whether that's outdoors, or on a stationary bike.

I'm glad I'm not the only one who consults the Tarot. What are the chances of that Angel Yvonne card falling out of the deck? I think that's one of those ineffable and wondrous mysteries about life, no? I hope you were comforted by it at the time.

 

[Mud Island Dweller]

yes it did give me a lot comfort to get that card

By the way my last post the dinner tonight l posted my bloods were 4.9 before the meal and l took my bloods at 2hrs post on that meal l was 5.4 and also included 2 squares of Lindt 90% and 2 mugs of coffee made with cream and not milk no sugar or substitutes.

Sadza (also called mealie meal) is African the corn is dried then ground and boiled, ends up like very very thick mashed potato consistence. It is a full work out as you have to keep stirring it and it is very hard.
It is eaten with a mix of boiled onions, tomatoes, garlic, and meat (lots folks add chilli but l can not handle spicy food) l like African spinach added but not able to get in UK then found out a couple of moths ago it is Swiss Chard... guess what is going to be added to my eating list love the stuff
Break off chunks of the sadza roll it into a ball dip it into the stew and eat it by hand. l will try some sadza around July l have none in at the moment and you only get it at specialist places but l am visiting friends who have it in so will experiment with a very small amount before l buy another pack.
Probably send my blood glucose into outer space but l live in hope and if worse comes to worse and l start to go high l will do a round of heavy duty exercise to bring my blood glucose down, lesson learned problem solved.
The beauty of eating to a meter that normal people don't have is the ability to see how foods affect us at the very start of the journey into our systems.

I am not sure how anyone can eat chilli or salt in chocolate*shudder* it is just wrong but as l said spices and me oil and water. I can not even handle pepper.. but strangely l love mustard and hot horseradish sauce, looking to buy some horseradish plants this year and reading how to make the sauce sounds interesting ...need gloves, goggles and do it outside and never wait more than 3 minutes before you add the vinegar or it heads into toxic.

 

[AndBreathe]

I have almost replied to this post several times, but have stopped because I don't want you to think I either don't like you, or that I am an outrageous grumpy old girl.

But, somewhere along the line, you are going to have to really think very hard about how you move forward, positively, with this thing, rather than spend an inordinate amount of time railing against it, and half starving yourself into the process. Trust me, if you are under nourished, which I suspect you will be, sooner or later, on the diet you describe, you will not be fostering decent physiological or psychological conditions under which to make the changes you obviously know you need to make.

Like you, I am (note the present tense) a foodie, whose OH is a very successful (now retired) restaurateur, so you can imagine our home dynamic when the whole change in our lifestyle was enforced upon us in October. Since we have got our heads around things a bit better, we have tried some sometimes "interesting" foods and combinations, and had some real revelations along the way. Being diabetic doesn't mean you don't eat, or enjoy what you eat, it just means it's modified. Sometimes the modification is sidestepping a food, and sometimes is reducing the amount one eats of the given food at one time.

If you like to cook, and be inventive, I believe you will be able to get back to cooking, albeit in a modified genre. It's true to say I really miss the fabulous fruit from our garden here, and at this moment (9pm here) a fresh from the tree Mango Daiquiri would be heaven, but for now, it's not going to be happening.

But, what I have found is this. Having been very strict with myself at the point of diagnosis, and spent some time beginning to understand how my body deals with various foods, I find I am able to reintroduce some foods; albeit, I would probably be unable to make some of those things staples any time soon. At the outset, I lost a bit of weight, during the experimental phase. I didn't have much to lose, but I have concluded, that maintaining my previously near skinny body is key to my coping with a few more carbs. And my OH quite likes me ultra slim, so that's a bonus!

Once you have experimented, by eating, measuring bloods and accepting, for a time, that there will be a learning period when you will have unwanted results, you may just find that you are able to eat, harmlessly, a wider variety of foods than you currently envisage. And, over a period of time, once your core bloods are under control, you may find you can reintroduce further foodstuffs without too much damage to your individual scores or averages.

Trust me. Life could be so, so much worse, and I urge you, again, not to waste any of your precious life mourning something as unimportant as a few specific dishes when there are so many options you can still enjoy.

 

[AndBreathe]

Jeez, I can go on a bit.

 

[pavlosn]

I have almost replied to this post several times, but have stopped because I don't want you to think I either don't like you, or that I am an outrageous grumpy old girl.

But, somewhere along the line, you are going to have to really think very hard about how you move forward, positively, with this thing, rather than spend an inordinate amount of time railing against it, and half starving yourself into the process. Trust me, if you are under nourished, which I suspect you will be, sooner or later, on the diet you describe, you will not be fostering decent physiological or psychological conditions under which to make the changes you obviously know you need to make.

Like you, I am (note the present tense) a foodie, whose OH is a very successful (now retired) restaurateur, so you can imagine our home dynamic when the whole change in our lifestyle was enforced upon us in October. Since we have got our heads around things a bit better, we have tried some sometimes "interesting" foods and combinations, and had some real revelations along the way. Being diabetic doesn't mean you don't eat, or enjoy what you eat, it just means it's modified. Sometimes the modification is sidestepping a food, and sometimes is reducing the amount one eats of the given food at one time.

If you like to cook, and be inventive, I believe you will be able to get back to cooking, albeit in a modified genre. It's true to say I really miss the fabulous fruit from our garden here, and at this moment (9pm here) a fresh from the tree Mango Daiquiri would be heaven, but for now, it's not going to be happening.

But, what I have found is this. Having been very strict with myself at the point of diagnosis, and spent some time beginning to understand how my body deals with various foods, I find I am able to reintroduce some foods; albeit, I would probably be unable to make some of those things staples any time soon. At the outset, I lost a bit of weight, during the experimental phase. I didn't have much to lose, but I have concluded, that maintaining my previously near skinny body is key to my coping with a few more carbs. And my OH quite likes me ultra slim, so that's a bonus!

Once you have experimented, by eating, measuring bloods and accepting, for a time, that there will be a learning period when you will have unwanted results, you may just find that you are able to eat, harmlessly, a wider variety of foods than you currently envisage. And, over a period of time, once your core bloods are under control, you may find you can reintroduce further foodstuffs without too much damage to your individual scores or averages.

Trust me. Life could be so, so much worse, and I urge you, again, not to waste any of your precious life mourning something as unimportant as a few specific dishes when there are so many options you can still enjoy.

Brilliant reply. You have expressed what I have been trying to get across to Touchett so much more eloquently than I ever could.

You know I am actually confident that he will get to grips with this thing soon. Once he proves to himself that he is able to get his levels under control I am sure that he will start relaxing his overly strict current diet. In time he will come to see that he can afford to give himself a little bit more variety and enjoyment in his food without harming himself or his levels.

He just needs time to work through his own fears and concerns.

I am certain he will soon get there.


Sent from the Diabetes Forum App

 

[Mud Island Dweller]

Joining the going on a bit club Andbreath has set up

 

[AnnieC]

Are

I think I'm managing it poorly, in so much as my strategy consists of not eating very much. These days I drink a glass of unsweetened almond milk (1 gram of carb per cup) for breakfast, with a sliver of whole grain bread (you know those whole grain slices that are 14 grams of carbs per slice? I've been cutting them into fourths or fifths, so it takes me almost a week to eat a slice of bread), spread with a teaspoon of unsweetened peanut butter.

Lunch is usually an egg, with either leftover chicken breast, or 2 strips of bacon once a week, and lettuce.

Dinner is typically a chicken breast, and if I'm feeling adventurous, half a cup of roasted carrots. I'm told that carrots when cooked, are a disaster, but I can only take so much more of lettuce before I go mad and join the feral rabbits at Watership Down.

I think I lost the genetic lottery too, Scandichic. My mum and dad are in their mid-sixties and don't have it--knock on wood--but an uncle on my mum's side has it, and my paternal grandparents. I'm a home cook like you, and ate out perhaps once a month. I already gave up staples like white rice and bread years ago, and walk my dog everyday. So what happened?

What do you typically eat these days? Any ideas how I can adapt this recipe for Dorie Greenspan's chicken basquaise: http://individual.utoronto.ca/montag/food/chickenbasquaise.html (from my now defunct food blog, and yes I took the pictures. Sometimes, I'm convinced I took up cooking, just as a pretext to take photos of my meals....)

I'm dreading my appointment with a diabetic clinic in April. I fear the endocrinologist and dietician are just going to repeat the same advice as the CDA, and that it's not going to allow me to expand my food options much. My fasting glucose went down from 8.6mmol in January 27, to 3.7mmol on February 20 (I'm told, this number is on the low side). My HbA1c is down from 7.7% to 6.4%, which took about six weeks.

Are you type 1 or 2 do you really have to be so strict with what you eat I don't know what the others think but what you have described you eat in a day does not sound enough you don't have to starve yourself there are load of other things you can eat