No one should eat that garbage. But, in reality, we all do occasionally. You gotta learn how to bolus for it, that’s all. Really, juice, breakfast cereal, ice cream, pizza, fried chicken, french fries and onion rings should all be doable. Just need to hammer out the proper dual wave bolus for it…
And, while nuts are for squirrels, I love this forum and the new nuts (type 1-3) that I’ve found here! Thanks for making my day guys!
Umm… not everyone here is on ANY sort of insulin. If I screw up, I gotta live with it. Once in a while is OK, but not when I start to make a habit of it…
I am one of the ones that is here that does not take insulin. Got to watch my diet and glucose levels very closely. I do take Metformin, which helps some with the regulation of my sugars, but primarily I have to watch what, and the amount, that I eat and exercise.
There really is nothing I have found, yet, that I strictly cannot eat, I just have to watch my portion sizes very closely. Would love to set down and eat a whole pizza myself, but I know that if I don’t want my sugars to go out of control I will just eat some of a thin crust pizza.
My dietician said much the same thing, nothing you can’t eat, just have to watch the amount of what I do eat.
You ever notice the group of people telling us we can eat anything we want with moderation are the same ones who told us trans fats was better than natural fats; such margerine is better than butter?
Moderation translates ;“I really don’t have a plan!”
I also found that i could handle 4oz fruit juice if I jucied it myself and drink it with something that is low glycemic.
I share the same story . I’m a massotherapist and teach nutrition to clients.I also run everyday.Good eating habits and exercise didn’t keep me from becoming a diabetic.
Interestingly, I’ve been reading bad things about trans-fats since the mid- to late-1970’s… it took us thirty years to decide to do something about it?!?!?!
Why does everyone have to have a food plan? I plan to take care of myself, and I can be careful about what I eat without having a structured plan. I can’t speak for T2’s, but T1’s can eat anything they like - in moderation - and that includes butter, which personally, I prefer.
The answer is clear ;Follow the Money trail. Trans fats is big money!
I don’t avoid butter for reasons of diabetes; however, I do limit it for reasons of blood lipid management.
One thing to keep in mind is that those of us with T2 is often have high blood pressure and/or high cholesterol levels, both of which require a certain degree of diet management as well.
That’s not just type 2. When you have type 1 long enough, that stuff happens. I’ve been taking BP meds since I was 23 or 24, not because I had high BP at that time, although I’m sure I would if I stopped taking them now. I’ve also taken cholesterol meds since I was maybe 30, a beta blocker, and a diuretic, all for stuff that I’m sure I wouldn’t be dealing with if it weren’t for the 'betes.
I actually don’t add much fat/oil to anything I cook unless it’s necessary, like in baking, but for anything that needs butter or margarine, I go with butter. It has a better flavor so a little goes a long way.
Why take BP meds if you BP is’nt high? Why take any meds with out having a reason? As for cholesterol meds , I think thats a scam.Statin drug are design for one thing ;to make the big PharmacyCo richer!
Butter is the better choice. Margerine is formed from trans fat and thats toxic… The margerine structure is a polymer. you might as well eat the plastic tub it comes in!
Okay,I have to ask …please define moderation. How do you know if you passed moderation.? When is it too much? How do you you know for sure?
The only way is to have some kind of structured plan.
Well, my cholesterol was in the low 200’s before the Lipitor, and I think it was 110 or thereabouts last time I had labs done, so I don’t see a scam if my lab work improves. They prescribe ACE inhibitors, a class of BP meds, to protect the kidneys. The kidneys don’t have to work as hard if blood pressure is lower. I like my kidneys and would like to keep them as long as possible, so that struck me as a good reason.
There is some belief, supported by research, that certain types of BP medication protect the heart of people with diabetes (even T1 diabetes); the 'betes makes all of us something like 3x more likely to have cardiovascular issues, earlier in life. If triglycerides are high or HDL is low, cholesterol-lowering drugs are also used to try to prevent heart attacks.
As far as margarine or butter… I use more extra-virgin olive oil, peanut butter, or almond butter than any other added fat.
Not at all. I eat a reasonable amount for my height. weight and level of activity. I’ve been eating like this for a few years now. I incorporate a variety of foods, and try to include some lean protein, whole grains and produce in most of my meals. I try to throw in a couple of dairy servings. I weigh and measure a lot of things so I know I’m having one or two servings of something as opposed to three or four. I eat when I’m hungry, and stop when I feel not hungry. I never take ‘seconds’. I’m not much of a snacker anymore. When I eat out, I eat 1/3 to 1/2 of what I order, and make 2 or 3 more meals out of my leftovers. I still eat plenty of treats because depriving myself of foods I enjoy has not ended well for me historically. If I feel like I’ve eaten a disproportionate amount of junk, I make a point to limit that stuff for a few days. My weight is stable and my labs are good, so the balance I’ve found works well for me. So, I suppose there are certain standards I live by, but they’re very flexible.
Yeah, but who can eat them without biscuits and gopher grvey???
Oppossum is way too greasey.
Sounds like I’m home with the"good olde boys"!
You may not think of it as such but you do have a structured plan and lifestyle.
Like I said, I try to go by certain standards, but they’re very flexible. If your definition of structure is anything other than gorging oneself willy-nilly on anything and everything, than ya, there’s some structure. My idea of structure is based on the exchange diet that I grew up with (1 milk serving, 2 starch servings, 2 protein servings, etc. per meal), and I don’t do that, nor do I have some set number of carbs I’m allowed to eat per meal. I end up eating approximately the same number of carbs, give or take 20 carbs, at most meals because I try to eat a variety of foods and I eat similar quantities from one meal to another, but that’s just a result of eating an amount of food that meets my nutritional needs. I also listen to my internal cues for hunger and satiety as well as my cravings. Your definition of structure is different from mine apparently.