Viewing details of messages, sorted by time of last reply ("sticky messages" first)
Sticky Message
WELCOME TO COPING WITH DIABETES
The Group deals with coping with the disease itself. Group information, conversation, questions about diabetes, diabetic recipes, and some weight issues are also welcome.
NO ADVERTISEMENTS
If advertisements are found they will be deleted, and the member will be blocked from the group.
NO ADVERTISEMENTS
If advertisements are found they will be deleted, and the member will be blocked from the group.
This message has been closed to further replies by an administrator
Sticky Message
Happy Birthday to February and Belated Wishes
#
Happy Birthday to those in February and belated birthday wishes to those in January. I suppose I got so wrapped up in New Years I forgot about January birthdays.
Happy Birthday to those in February and belated birthday wishes to those in January. I suppose I got so wrapped up in New Years I forgot about January birthdays.
Sticky Message
Low Carb Sweets for Your Sweetie
Low Carb Sweets for Your Sweetie
Just in time for February 14th, here's a collection of 14 low carb recipes for delectable desserts and treats that will make your would-be Valentine say "yes!"
At 3.7g of carbs per serving, this rich and creamy, superfoods concoction of cocoa, red wine, and coffee is sure to put your Valentine in the mood for love.
view link
Sugarfree cheesecake (and it's only 7.7g of carbs).
view link
Flourless Chocolate Cake. Just 11.5g of carbs per slice.
view link
Sculpted into kisses, these mint-chocolate merinques are perfect Valentine's Day confections at 6g of carbs each.
view link
These simple, crispy chocolate cookies will make you think of that cereal from childhood you might have been koo-koo for. Only 4.6g of carbs each.
view link
Honey, ginger, and applesauce give these cookies a delicate but refreshing flavor -- honey cookies for your honey? They come in at 5.3g of carbs each.
view link
Apple, cinnamon, and butterscotch combine in this pudding to make a comfort food with a kick. One serving contains 11.2g of carbs, and you can leave out the raisins and bring that number down a bit.
view link
This spiced, baked custard has a silky texture and is lusciously good served chilled or just-out-of-the-oven warm. Count just 5.3g of carbs per serving.
view link
Butter and vanilla make this frosting melt in your mouth and it adds only 1.5g of carbs to your favorite low carb baked goods.
view link
Cream cheese is the magic ingredient in this scrumptious fondue. Feed your Valentine grapes and strawberries coated with warm, creamy chocolate for only about 15.2g of carbs.
view link
If you and your sweetie are peanut butter cup lovers, try this perfectly sweet and salty recipe for low carb peanut butter balls at only 2.9g of carbs per serving.
view link
These treats deliver the sweetness of coconut with a delicious nutty crunch and only 1.8g of carbs each!
view link
Get all the rich, creamy, mocha goodness of tiramisu in these little guilt-free indulgences -- just 2.7g of carbs per bite.
view link
For a lighter dessert, try these colorful gelatin cubes (zero carbs!) dressed up in a martini glass.
view link
Dlifeview link
Fabulous Fermented Foods
By Elizabeth Keyser
Tangy, tingling, sour -- sometimes that indescribable "fifth taste" known as umami -- foods that have been fermented have unique health benefits, especially for people with diabetes. Fermentation is one of the oldest methods of preserving food. It's what transforms milk into yogurt; cabbage into sauerkraut and the Korean dish kimchi; soybeans into miso; and alcohol into vinegar. But the best part is that research shows that these foods are good for your blood sugar. The acids in fermented foods -- lactic and acetic acid -- block carbohydrates from entering the blood and turning into blood sugar, reducing spikes. And these benefits can carry over to the next meal. But that's not all.
Silent Health Boosters
The good bacteria in fermented foods break down carbohydrates into acids and promote growth of more friendly bacteria. When we eat fermented foods, the friendly bacteria also live in our intestines, guarding our cells and fighting off the bad bacteria that can make us sick. They may also boost immune response, lower bad cholesterol and raise good cholesterol, and even have anti-carcinogenic properties.
Modern methods of making yogurt, sauerkraut, miso, and other fermented products take shortcuts -- slashing fermentation and aging times. That means fewer health benefits and less flavor. Shop at natural supermarkets, specialty markets, health food stores, and farm stands whenever you can to find these healthy foods made the traditional way.
Yogurt
One of the best and easiest things you can do for your health is to eat one cup of yogurt a day. Along with being a great source of protein and calcium, yogurt comes with myriad health benefits thanks to the friendly bacteria produced during fermentation. Buy plain yogurt that says it has "live, active cultures" or is "probiotic." Check the fine print for lactobacillus casei, L. acidophilus and bifidus.
If you're not someone who likes eating yogurt as is, try using it in salad dressings and marinades. Also, cucumbers and yogurt is a classic cooling dish to serve with spicy foods.
Want to get elegant? Create an easy first-course soup. Chop ripe tomatoes, cook them in a small amount of olive oil for ten minutes to reduce some of the liquid. Puree in a food processor and strain through a fine sieve. Season with a pinch of salt. Mix the liquid into enough yogurt (that's come to room temperature) to keep the tomato color bright. Ladle into espresso cups, garnish with small basil or mint leaves, and top with a sprinkle of sea salt.
Cabbage: Sauerkraut and Kimchi
Sauerkraut is a northern European dish made from shredded cabbage fermented with salt at a low temperature in a covered jar. The salt draws out liquids, creating brine that keeps the cabbage in an oxygen-free environment. There, beneficial bacteria transform it into a tart and healthy side dish that makes a tasty companion to rich meats like sausages. (The cabbage brine is a folk remedy for constipation.)
Kimchi, a Korean dish, is made from whole cabbage leaves fermented with salt, garlic, hot pepper, and fish sauce (a fermented condiment made from anchovies). Spicy, garlicky, and sometimes fizzy, kimchi goes well with grilled beef.
Olives
Olives, which are too bitter to eat right from the tree, are made edible and savory by soaking in lye and fermenting in salt brine. Today, most grocery stores carry selections of Greek and European olives in the salad bar sections. Beware, however: Canned black olives are not fermented and have little flavor.
When storing tasty salad-bar olives in your refrigerator, submerge them in brine or olive oil to keep them for weeks. A bowl of olives is an easy addition to a platter of appetizers. Or buy a jar of tapenade — this chopped olive spread is great with raw vegetables and apple slices. You can also cook with whole, pitted olives. Braise or bake chicken thighs with olives and dried apricots (first, soak them to rehydrate) to add sweet and salty flavors.
Miso
Asian cultures use fermentation to transform soybeans into foods such as soy sauce and miso. Japanese in origin, miso is a paste made by fermenting soybeans (or sometimes barley or rice) in a two-step process that converts the beans' carbohydrates into lactic acids. Rich, roasty-flavored miso can be used in salad dressings or marinades, but one of the tastiest ways to enjoy it is in miso soup. Made with dashi (broth from seaweed and bonito fish flakes) mixed with miso paste, the soup gets protein from cubes of soft tofu and is garnished with scallion. Look for "slow-fermented" miso made with no artificial additives.
Vinegar
Vinegar is fermented alcohol. It can be made from pure alcohol (white vinegar), wine (red wine vinegar), apple cider (cider vinegar), rice (rice wine vinegar), malted barley (malt vinegar), or fruit juices (raspberry vinegar, for example). Vinegar is created when bacteria causes alcohol to convert into acetic acid. The health benefits of vinegar were heralded even before the ancient Romans, who drank it mixed with water and honey. Use vinegar in dressings and marinades or drink it diluted as a tonic.
Pickles
Acetic acid -- the acid in vinegar -- is anti-microbial, which makes it a great preserving medium. Pickles -- like the cucumber pickles you buy on the shelf in the grocery store -- aren't fermented at all. Instead, they are preserved in brine solutions made of vinegar, salt, and water, and heated in a water bath to prevent spoilage. The pickles don't develop the complex flavors that fermentation gives. That's why sugar and spices like dill are often added to the brine. And the vinegary brine is what provides all the health benefits -- including thwarting carbs' effects on blood sugar.
view link
Tangy, tingling, sour -- sometimes that indescribable "fifth taste" known as umami -- foods that have been fermented have unique health benefits, especially for people with diabetes. Fermentation is one of the oldest methods of preserving food. It's what transforms milk into yogurt; cabbage into sauerkraut and the Korean dish kimchi; soybeans into miso; and alcohol into vinegar. But the best part is that research shows that these foods are good for your blood sugar. The acids in fermented foods -- lactic and acetic acid -- block carbohydrates from entering the blood and turning into blood sugar, reducing spikes. And these benefits can carry over to the next meal. But that's not all.
Silent Health Boosters
The good bacteria in fermented foods break down carbohydrates into acids and promote growth of more friendly bacteria. When we eat fermented foods, the friendly bacteria also live in our intestines, guarding our cells and fighting off the bad bacteria that can make us sick. They may also boost immune response, lower bad cholesterol and raise good cholesterol, and even have anti-carcinogenic properties.
Modern methods of making yogurt, sauerkraut, miso, and other fermented products take shortcuts -- slashing fermentation and aging times. That means fewer health benefits and less flavor. Shop at natural supermarkets, specialty markets, health food stores, and farm stands whenever you can to find these healthy foods made the traditional way.
Yogurt
One of the best and easiest things you can do for your health is to eat one cup of yogurt a day. Along with being a great source of protein and calcium, yogurt comes with myriad health benefits thanks to the friendly bacteria produced during fermentation. Buy plain yogurt that says it has "live, active cultures" or is "probiotic." Check the fine print for lactobacillus casei, L. acidophilus and bifidus.
If you're not someone who likes eating yogurt as is, try using it in salad dressings and marinades. Also, cucumbers and yogurt is a classic cooling dish to serve with spicy foods.
Want to get elegant? Create an easy first-course soup. Chop ripe tomatoes, cook them in a small amount of olive oil for ten minutes to reduce some of the liquid. Puree in a food processor and strain through a fine sieve. Season with a pinch of salt. Mix the liquid into enough yogurt (that's come to room temperature) to keep the tomato color bright. Ladle into espresso cups, garnish with small basil or mint leaves, and top with a sprinkle of sea salt.
Cabbage: Sauerkraut and Kimchi
Sauerkraut is a northern European dish made from shredded cabbage fermented with salt at a low temperature in a covered jar. The salt draws out liquids, creating brine that keeps the cabbage in an oxygen-free environment. There, beneficial bacteria transform it into a tart and healthy side dish that makes a tasty companion to rich meats like sausages. (The cabbage brine is a folk remedy for constipation.)
Kimchi, a Korean dish, is made from whole cabbage leaves fermented with salt, garlic, hot pepper, and fish sauce (a fermented condiment made from anchovies). Spicy, garlicky, and sometimes fizzy, kimchi goes well with grilled beef.
Olives
Olives, which are too bitter to eat right from the tree, are made edible and savory by soaking in lye and fermenting in salt brine. Today, most grocery stores carry selections of Greek and European olives in the salad bar sections. Beware, however: Canned black olives are not fermented and have little flavor.
When storing tasty salad-bar olives in your refrigerator, submerge them in brine or olive oil to keep them for weeks. A bowl of olives is an easy addition to a platter of appetizers. Or buy a jar of tapenade — this chopped olive spread is great with raw vegetables and apple slices. You can also cook with whole, pitted olives. Braise or bake chicken thighs with olives and dried apricots (first, soak them to rehydrate) to add sweet and salty flavors.
Miso
Asian cultures use fermentation to transform soybeans into foods such as soy sauce and miso. Japanese in origin, miso is a paste made by fermenting soybeans (or sometimes barley or rice) in a two-step process that converts the beans' carbohydrates into lactic acids. Rich, roasty-flavored miso can be used in salad dressings or marinades, but one of the tastiest ways to enjoy it is in miso soup. Made with dashi (broth from seaweed and bonito fish flakes) mixed with miso paste, the soup gets protein from cubes of soft tofu and is garnished with scallion. Look for "slow-fermented" miso made with no artificial additives.
Vinegar
Vinegar is fermented alcohol. It can be made from pure alcohol (white vinegar), wine (red wine vinegar), apple cider (cider vinegar), rice (rice wine vinegar), malted barley (malt vinegar), or fruit juices (raspberry vinegar, for example). Vinegar is created when bacteria causes alcohol to convert into acetic acid. The health benefits of vinegar were heralded even before the ancient Romans, who drank it mixed with water and honey. Use vinegar in dressings and marinades or drink it diluted as a tonic.
Pickles
Acetic acid -- the acid in vinegar -- is anti-microbial, which makes it a great preserving medium. Pickles -- like the cucumber pickles you buy on the shelf in the grocery store -- aren't fermented at all. Instead, they are preserved in brine solutions made of vinegar, salt, and water, and heated in a water bath to prevent spoilage. The pickles don't develop the complex flavors that fermentation gives. That's why sugar and spices like dill are often added to the brine. And the vinegary brine is what provides all the health benefits -- including thwarting carbs' effects on blood sugar.
view link
Diabetes: Possible Long-Term Consequences
Diabetes: Possible Long-Term Consequences
By Rosemary Black
Educate yourself on what can happen so you can take the steps now to change your outcome for the better.
Having diabetes over the long-term comes with consequences in the form of complications that no one likes to think about. But by familiarizing yourself now with possible complications, and resolving to do everything in your power to prevent them, you'll be looking at a healthier and happier future.
Diabetic complications fall into two categories, those that affect the small blood vessels (microvascular) and those that affect the large vessels (macrovascular). When a person suffers microvascular complications, the nerves, kidneys and eyes are affected. Macrovascular complications include problems with the circulatory system, including the heart.
Some 60 to 70 percent of diabetics have some nervous system damage such as pain in the hands and feet, says Adee Rasabi, RD, CDN, CDE, of NewYork-Presbyterian Hospital/Columbia Medical Center in New York City. "Eyes also are affected, with damage to the eyes occurring in 50 percent of diabetics after 10 years and 80 percent of diabetics after 15 years," she says.
But suffering diabetic complications is not a given. "Usually, long-term complications occur when a person's blood sugar is elevated over a long period of time," says Amy Fischl, MS, RD, of the University of Chicago. "And it's been proven that improving blood sugar and blood pressure can reduce the risk of long term complications."
An elevated Hemoglobin A1C also is associated with an increased risk of coronary heart disease, Rasabi explains. "But you can reduce the risks of heart disease and slow the progression of long-term complications by controlling the blood sugar," she adds.
Here's what you can do to reduce your risk of long-term adverse consequences:
Be pro-active about your checkups, says Fischl. Get your eyes examined regularly and make sure your doctor checks your blood pressure and cholesterol at each visit. Also make sure that your doctor is keeping an eye on kidney function. A urine screening can reveal potential problems like protein in the urine, and if something develops, medications are available.
Coddle your feet. Be sure to have your doctor examine your feet at each visit. Keep your nails trimmed with an emory board rather than a nail clipper to help prevent getting cuts in the skin, Rasabi says. Use lotions to keep your feet from getting excessively dry. "Address any foot problems immediately," she advises. One reason for checking your feet at the doctor's office is to see if there is any nerve damage, Fischl explains. A sensitivity test will be conducted by the doctor, and if it turns out that you do have nerve damage, mediations may be used to stop the progression.
Reduce your consumption of trans fats and replace trans fats with healthy fats.
Pay attention to your hemoglobin A1C and aim to get it in the normal range. "You want it to be less than 7," Rasabi says. "And your blood sugar, ideally, should be between 70 and 130 before a meal."
Educate yourself about what constitutes a healthy blood cholesterol and strive to get yours in the normal range. "Your good cholesterol should be over 40 for men and over 50 for women," Rasabi says.http://www.qualityhealth.com/ diabetes-articles/diabetes-possible- long-term-consequences
By Rosemary Black
Educate yourself on what can happen so you can take the steps now to change your outcome for the better.
Having diabetes over the long-term comes with consequences in the form of complications that no one likes to think about. But by familiarizing yourself now with possible complications, and resolving to do everything in your power to prevent them, you'll be looking at a healthier and happier future.
Diabetic complications fall into two categories, those that affect the small blood vessels (microvascular) and those that affect the large vessels (macrovascular). When a person suffers microvascular complications, the nerves, kidneys and eyes are affected. Macrovascular complications include problems with the circulatory system, including the heart.
Some 60 to 70 percent of diabetics have some nervous system damage such as pain in the hands and feet, says Adee Rasabi, RD, CDN, CDE, of NewYork-Presbyterian Hospital/Columbia Medical Center in New York City. "Eyes also are affected, with damage to the eyes occurring in 50 percent of diabetics after 10 years and 80 percent of diabetics after 15 years," she says.
But suffering diabetic complications is not a given. "Usually, long-term complications occur when a person's blood sugar is elevated over a long period of time," says Amy Fischl, MS, RD, of the University of Chicago. "And it's been proven that improving blood sugar and blood pressure can reduce the risk of long term complications."
An elevated Hemoglobin A1C also is associated with an increased risk of coronary heart disease, Rasabi explains. "But you can reduce the risks of heart disease and slow the progression of long-term complications by controlling the blood sugar," she adds.
Here's what you can do to reduce your risk of long-term adverse consequences:
Be pro-active about your checkups, says Fischl. Get your eyes examined regularly and make sure your doctor checks your blood pressure and cholesterol at each visit. Also make sure that your doctor is keeping an eye on kidney function. A urine screening can reveal potential problems like protein in the urine, and if something develops, medications are available.
Coddle your feet. Be sure to have your doctor examine your feet at each visit. Keep your nails trimmed with an emory board rather than a nail clipper to help prevent getting cuts in the skin, Rasabi says. Use lotions to keep your feet from getting excessively dry. "Address any foot problems immediately," she advises. One reason for checking your feet at the doctor's office is to see if there is any nerve damage, Fischl explains. A sensitivity test will be conducted by the doctor, and if it turns out that you do have nerve damage, mediations may be used to stop the progression.
Reduce your consumption of trans fats and replace trans fats with healthy fats.
Pay attention to your hemoglobin A1C and aim to get it in the normal range. "You want it to be less than 7," Rasabi says. "And your blood sugar, ideally, should be between 70 and 130 before a meal."
Educate yourself about what constitutes a healthy blood cholesterol and strive to get yours in the normal range. "Your good cholesterol should be over 40 for men and over 50 for women," Rasabi says.http://www.qualityhealth.com/ diabetes-articles/diabetes-possible- long-term-consequences
Diabetes Eating Dos & Don'ts
Simple tips for eating healthy.
By Lara Rondinelli, RD, LDN, CDE
I'm usually flexible and realistic with nutrition recommendations, but I have some basic tips for healthy eating that include things you should never do and things you should always do with diabetes. Print out this list and use it to help you get on track and stay there.
DON'T: Eat out of a bag or box. You've probably heard this one before, but you're tired and hungry and grab a bag of baked chips. You figure that you will just eat a few and you won't do that much damage. Well, ten minutes later you've downed more than a half a bag of chips and more than 60 grams of carbs. It is too easy to overeat and not even realize how many calories and carbs you've consumed when you eat out of a bag. So, make a commitment to yourself today to follow this rule. Get a bowl (and make it a small one).
DON'T: Drink regular soda or sweetened drinks — unless you are hypoglycemic (having a low blood sugar episode). Some people with diabetes will tell me, "I don't drink that much regular soda, maybe just when I go out to eat or a couple times a week." My response is direct and simple: You canNOT drink regular soda or sweetened drinks if you have diabetes. The only exception is if you have low blood sugar. The reason is obvious—a can of regular soda contains about 40 grams of carbohydrates and is going to raise your blood sugar dramatically. This is equivalent to eating a turkey sandwich and a small piece of fruit. Do not waste your carbs on drinks, but rather use your carbs for food that will fill you up and give your body the nutrients it needs.
DON'T: Make starchy carbohydrates your main course. Large plates of pasta accompanied by bread or large servings of rice with a little meat and vegetable are not healthy choices for people with diabetes. These meals are short on nutrients and contain large amounts of carbohydrates, which raise blood sugar levels. In addition, when meals skimp on protein you may not feel as full. Not to mention that meals like these lack the healthy food groups such as fruits, veggies, and dairy.
DON'T: Skip meals. Skipping meals isn't good for your metabolism and it can lead to overeating at the next meal. Depending on your diabetes medication, skipping meals may also cause hypoglycemia. The bottom line: commit to eating at least three meals per day.
DON'T: Give up on healthy eating. My patients will tell me, "Healthy eating is hard and time consuming." I do not disagree. Think about anything that you have been successful with in the past. Whether it is your career, sports, or a hobby, chances are it took time, hard work, and planning. All these components are needed for healthy eating.
DO: Pay attention to what you're eating. We live in a multitasking world, but pay attention to what you are eating, enjoy and savor your food, and realize when you are full. Do not watch TV, work on a computer, talk on the phone, or play games while you eat.
DO: Eat from at least three food groups at every meal. Many Americans do not get enough variety in their diet. A good way to eat well-balanced is to include three food groups at each meal. For example, at dinner you might have a grilled pork chop (protein), black beans (carb), and asparagus (vegetable) for your three food groups. This is a basic, healthy eating rule to start today.
DO: Grocery shop regularly, ideally weekly. Planning is a huge part of healthy eating and a well-stocked pantry is where it all begins. Make a weekly trip to the grocery store so you are able to eat more healthy, fresh food at home.
DO: Have protein with meals. Lean protein is great for people with diabetes because it does not raise blood sugar levels and it helps you feel satisfied. Good protein sources include: eggs, chicken, fish, turkey, lean meat, nuts, beans, yogurt, cheese, and cottage cheese.
DO: Eat fruits and vegetables daily. The recommendation is to eat five servings of fruits and vegetables daily. If you are not coming close to this recommendation, make sure you are eating at least some fruit and vegetables every day and then work toward the bigger goal of five servings per day.
view link
By Lara Rondinelli, RD, LDN, CDE
I'm usually flexible and realistic with nutrition recommendations, but I have some basic tips for healthy eating that include things you should never do and things you should always do with diabetes. Print out this list and use it to help you get on track and stay there.
DON'T: Eat out of a bag or box. You've probably heard this one before, but you're tired and hungry and grab a bag of baked chips. You figure that you will just eat a few and you won't do that much damage. Well, ten minutes later you've downed more than a half a bag of chips and more than 60 grams of carbs. It is too easy to overeat and not even realize how many calories and carbs you've consumed when you eat out of a bag. So, make a commitment to yourself today to follow this rule. Get a bowl (and make it a small one).
DON'T: Drink regular soda or sweetened drinks — unless you are hypoglycemic (having a low blood sugar episode). Some people with diabetes will tell me, "I don't drink that much regular soda, maybe just when I go out to eat or a couple times a week." My response is direct and simple: You canNOT drink regular soda or sweetened drinks if you have diabetes. The only exception is if you have low blood sugar. The reason is obvious—a can of regular soda contains about 40 grams of carbohydrates and is going to raise your blood sugar dramatically. This is equivalent to eating a turkey sandwich and a small piece of fruit. Do not waste your carbs on drinks, but rather use your carbs for food that will fill you up and give your body the nutrients it needs.
DON'T: Make starchy carbohydrates your main course. Large plates of pasta accompanied by bread or large servings of rice with a little meat and vegetable are not healthy choices for people with diabetes. These meals are short on nutrients and contain large amounts of carbohydrates, which raise blood sugar levels. In addition, when meals skimp on protein you may not feel as full. Not to mention that meals like these lack the healthy food groups such as fruits, veggies, and dairy.
DON'T: Skip meals. Skipping meals isn't good for your metabolism and it can lead to overeating at the next meal. Depending on your diabetes medication, skipping meals may also cause hypoglycemia. The bottom line: commit to eating at least three meals per day.
DON'T: Give up on healthy eating. My patients will tell me, "Healthy eating is hard and time consuming." I do not disagree. Think about anything that you have been successful with in the past. Whether it is your career, sports, or a hobby, chances are it took time, hard work, and planning. All these components are needed for healthy eating.
DO: Pay attention to what you're eating. We live in a multitasking world, but pay attention to what you are eating, enjoy and savor your food, and realize when you are full. Do not watch TV, work on a computer, talk on the phone, or play games while you eat.
DO: Eat from at least three food groups at every meal. Many Americans do not get enough variety in their diet. A good way to eat well-balanced is to include three food groups at each meal. For example, at dinner you might have a grilled pork chop (protein), black beans (carb), and asparagus (vegetable) for your three food groups. This is a basic, healthy eating rule to start today.
DO: Grocery shop regularly, ideally weekly. Planning is a huge part of healthy eating and a well-stocked pantry is where it all begins. Make a weekly trip to the grocery store so you are able to eat more healthy, fresh food at home.
DO: Have protein with meals. Lean protein is great for people with diabetes because it does not raise blood sugar levels and it helps you feel satisfied. Good protein sources include: eggs, chicken, fish, turkey, lean meat, nuts, beans, yogurt, cheese, and cottage cheese.
DO: Eat fruits and vegetables daily. The recommendation is to eat five servings of fruits and vegetables daily. If you are not coming close to this recommendation, make sure you are eating at least some fruit and vegetables every day and then work toward the bigger goal of five servings per day.
view link
Hi
I had the impression that you folks were closing down this group. I was wrong? I am really happy that you are still here. I'll come back and I have some questions I really would like to ask about.
About a way to avoid diabetes.
I am a candidate that doesn't want to win this campaign.
About a way to avoid diabetes.
I am a candidate that doesn't want to win this campaign.
Best Low Carb Snacks
Snacks can be a double-edged sword for people with diabetes. They may help stave off hunger and overeating, while keeping blood sugar levels from dropping too low. But serious snack attacks can also derail your best efforts to eat healthy and manage your weight.
MOZZARELLA STRING CHEESE is the new Snickers(R) bar. Talk about a perfect, portable snack. How do you eat your string cheese? Do you peel it carefully with your fingers or your teeth? Or do you just chomp, chomp, chomp until it's gone?
CARBS: less than 1g
POPCORN is a whole grain -- did you know? Popcorn delivers a nice dose of fiber and is a versatile snack. You can stick to good old melted butter, or sprinkle with grated Parmesan or Brewer's yeast, or make a sweet treat by drizzling with sugar-free chocolate syrup.
CARBS: 12g in 2 cups
COTTAGE CHEESE & BERRIES will make you feel healthier just by having a dish in front of you. You get all the benefits of dairy protein and dairy fat, plus a good dose of antioxidants. What could be better?
Hint: If cottage cheese has always seemed a little icky to you, try sprinkling cinnamon and sugar substitute on top and sticking it in the oven for a few minutes, berries and all.
CARBS: 12g in 1/2 cup regular cottage cheese and 1/2 cup raspberries
NATURAL PEANUT BUTTER on a whole grain cracker is perfect for a salty, crunchy fix. Plus, you get protein, fiber, and good-for-you fats.
CARBS: 15g in 3 Triscuits(R) with 2 tbsp peanut butter
HARD-BOILED EGG. Forget the old warnings about cholesterol in eggs. The incredible edible is truly a perfect food%u2014with a nutrient list that reads like the side of a multivitamin label. It's also oh-so-satisfying.
CARBS: less than 1g (and more than 6g of protein!)
EDAMAME (a.k.a., green soybeans) are a diabetes super-snack. Buy them frozen in the pod, boil for five minutes, and voila! Sprinkle with coarse salt, pick up the pods, and suck out the tender beans. Once a specialty item only seen in Japanese restaurants, now you can likely find them in the frozen section of your grocery store.
CARBS: 15g per cup of edible beans (and 8 grams of fiber!)
A PEAR (with a handful of almonds) has the added snack benefit of slowing you down a bit. It's hard to inhale a fruit you have to take bites of while navigating around seeds and a stem. And though they're easy to overeat, nuts have to be chewed pretty thoroughly. Eat your almonds one at a time, chew slowly, and savor their buttery goodness.
CARBS: 16g in small Asian pear & 12 almonds (plus 6g of fiber!)
SUGAR-FREE JELL-O ® is arguably the most satisfying almost-zero-carb sweet treat out there. Although it may not win in the nutrients contest, it can at least do a good job making your nails stronger.
CARBS: 4g in a cup of sugar-free JELL-O ® with 4 tbsp whipped topping
HUMMUS & VEGGIES are the healthy replacements these days for potato chips and sour cream dip. This Middle Eastern puree is made from chickpeas (a.k.a. garbanzo beans) and garlic. It's high in protein and fiber and many other nutrients and, without a doubt, classifies as a diabetes superfood. Add some carrots and celery for dipping, and you know you're doing a good thing for your body.
CARBS: 15g in 5 tbsp of hummus with 4 baby carrots and 4 small celery stalks
PLAIN YOGURT, to some, is a nectar from the gods. To others, it's as gross as curdled milk. If you're in the latter group, why not take baby steps? First, use plain yogurt to make salad dressings and in baked goods. Eventually, graduate to eating it with sugar substitute and berries or crushed nuts. The health benefits are stellar%u2014from the calcium to the friendly bacteria%u2014so it's worth a bit of effort.
CARBS: 12g in 6 ounces of plain yogurt (and 3g in 12 almonds)
SUGAR-FREE PUDDING is one of the more decadent treats available, and with a dollop of whipped cream can stand in for someone's beloved chocolate mousse dessert. Swirl a couple of flavors together for that extra mysterious quality
CARBS: 12g in 1/2 cup
You didn't really think chocolate would be on this list, did you? Yes, authentic, DARK CHOCOLATE (the higher the percentage of cocoa, the better) has been shown to possibly improve health, by way of its plant chemicals. And three dark chocolate truffles will cost you only 15 grams of carbs. However, they also come with 220 calories and 13 grams of saturated fat. By anyone's standards, that's a little over the top.
MOZZARELLA STRING CHEESE is the new Snickers(R) bar. Talk about a perfect, portable snack. How do you eat your string cheese? Do you peel it carefully with your fingers or your teeth? Or do you just chomp, chomp, chomp until it's gone?
CARBS: less than 1g
POPCORN is a whole grain -- did you know? Popcorn delivers a nice dose of fiber and is a versatile snack. You can stick to good old melted butter, or sprinkle with grated Parmesan or Brewer's yeast, or make a sweet treat by drizzling with sugar-free chocolate syrup.
CARBS: 12g in 2 cups
COTTAGE CHEESE & BERRIES will make you feel healthier just by having a dish in front of you. You get all the benefits of dairy protein and dairy fat, plus a good dose of antioxidants. What could be better?
Hint: If cottage cheese has always seemed a little icky to you, try sprinkling cinnamon and sugar substitute on top and sticking it in the oven for a few minutes, berries and all.
CARBS: 12g in 1/2 cup regular cottage cheese and 1/2 cup raspberries
NATURAL PEANUT BUTTER on a whole grain cracker is perfect for a salty, crunchy fix. Plus, you get protein, fiber, and good-for-you fats.
CARBS: 15g in 3 Triscuits(R) with 2 tbsp peanut butter
HARD-BOILED EGG. Forget the old warnings about cholesterol in eggs. The incredible edible is truly a perfect food%u2014with a nutrient list that reads like the side of a multivitamin label. It's also oh-so-satisfying.
CARBS: less than 1g (and more than 6g of protein!)
EDAMAME (a.k.a., green soybeans) are a diabetes super-snack. Buy them frozen in the pod, boil for five minutes, and voila! Sprinkle with coarse salt, pick up the pods, and suck out the tender beans. Once a specialty item only seen in Japanese restaurants, now you can likely find them in the frozen section of your grocery store.
CARBS: 15g per cup of edible beans (and 8 grams of fiber!)
A PEAR (with a handful of almonds) has the added snack benefit of slowing you down a bit. It's hard to inhale a fruit you have to take bites of while navigating around seeds and a stem. And though they're easy to overeat, nuts have to be chewed pretty thoroughly. Eat your almonds one at a time, chew slowly, and savor their buttery goodness.
CARBS: 16g in small Asian pear & 12 almonds (plus 6g of fiber!)
SUGAR-FREE JELL-O ® is arguably the most satisfying almost-zero-carb sweet treat out there. Although it may not win in the nutrients contest, it can at least do a good job making your nails stronger.
CARBS: 4g in a cup of sugar-free JELL-O ® with 4 tbsp whipped topping
HUMMUS & VEGGIES are the healthy replacements these days for potato chips and sour cream dip. This Middle Eastern puree is made from chickpeas (a.k.a. garbanzo beans) and garlic. It's high in protein and fiber and many other nutrients and, without a doubt, classifies as a diabetes superfood. Add some carrots and celery for dipping, and you know you're doing a good thing for your body.
CARBS: 15g in 5 tbsp of hummus with 4 baby carrots and 4 small celery stalks
PLAIN YOGURT, to some, is a nectar from the gods. To others, it's as gross as curdled milk. If you're in the latter group, why not take baby steps? First, use plain yogurt to make salad dressings and in baked goods. Eventually, graduate to eating it with sugar substitute and berries or crushed nuts. The health benefits are stellar%u2014from the calcium to the friendly bacteria%u2014so it's worth a bit of effort.
CARBS: 12g in 6 ounces of plain yogurt (and 3g in 12 almonds)
SUGAR-FREE PUDDING is one of the more decadent treats available, and with a dollop of whipped cream can stand in for someone's beloved chocolate mousse dessert. Swirl a couple of flavors together for that extra mysterious quality
CARBS: 12g in 1/2 cup
You didn't really think chocolate would be on this list, did you? Yes, authentic, DARK CHOCOLATE (the higher the percentage of cocoa, the better) has been shown to possibly improve health, by way of its plant chemicals. And three dark chocolate truffles will cost you only 15 grams of carbs. However, they also come with 220 calories and 13 grams of saturated fat. By anyone's standards, that's a little over the top.
Welcome ibehappy4u
We are so glad you have joined our group. Please feel free to check the previous post for help you might be searching for and don’t forget to ask for help if needed.
Hello
I have been a diabetic for quite a few years now and maintaining by using pills. In the past months my Doctor has started me on insulin that I am now injecting with a pen type needle daily. This is all so new to me but does not seem too bad. How are others coping with this? It seems okay I guess.
Carol
Carol
