Thanks...
I had a visitor last week and she insisted on checking my blood sugar when she did hers. About 2-3 hours after lunch I was 90 and she 190. I could not put that into perspective. She is a Type 2 diabetic who uses medication not any FOOD CONTROL.
I sure wish that there was a chart of foods that fit each criteria.
I am willing to give up pasta...or bread, but maybe not both...LOL
I eat 1/2 meals by other peoples standards. I use a small salad plate for my main course and small prep dish for dessert. Time spent planning and freezing leftovers before I sit down to eat has helped too.
It has been about 2 years and 20 pounds lost without any loss of energy or feeling of deprivation. Another 2 years and another new wardrobe (YES!) might be perfect.
What is even sadder is how the family physician lacks formal training in nutrition and diverts most questions about a diabetic diet with instructions to set up a series of appointments with a licensed nutritionist, but the expensive licensed nutritionist then just repeats the standard instructions to follow the ADA (American Diabetes Association) dietary guidelines to maintain a diet with no more than about 300 grams of carbohydrate per day, instead of the USDA Guidelines for 500 grams of carbohydrates per day. The physicians, endocrinologists keep insisting you can eat most everything in moderate amounts so long as you avoid spiking your blood sugar with sugar, honey, and like sweeteners or starches. So, the patients then go out and try to eat an otherwise normal meal with the exception of sugars, bread, and other starches so long as they are reduced in calories. The end result becomes 190 mg/dl of glucose in the blood sugar test, because the meal contained 100 grams of carbohydrates instead of less than 5 to 15 grams of carbohydrate; and the patient’s metabolism was not adapted to use ketones from fats to fuel the metabolism.