One of the advantages of having diabetes is the chance to try all sorts of different, new, and exciting foods. Maybe you haven’t experienced that yet, but people all over the country keep sending me diabetes-friendly products to try. Most of them are healthy and tasty. Anyway, none of them have poisoned me yet. One of the most surprisingly good foods that I’ve had the pleasure of eating arrived a couple of days ago. These are muffins – but not just your typical muffin, which are loaded with carbs (especially sugar), and fat. These NexGen muffins are instead loaded with fiber – 24 grams per muffin – and calcium – 1000 mg, which is 100 percent of the recommended daily intake of both the fiber and calcium. Valerie Berkowitz just sent me 15 delicious and healthy Lemon Poppy and Banana Walnut Muffins. A Certified Diabetes Educator, she is director of nutrition at the Center for Balanced Health . She writes me that her husband, Keith Berkowitz, M.D., and his partner, Peter Radatti, Ph.D., ...
The biggest lesson I've learned from tightly managing blood glucose levels during my one and half pregnancies, is the benefit of eating a lower carbohydrate diet. I actually enjoy having a set carb limit at each meal because it helps me to make smarter food choices and keeps my blood sugar levels much more manageable. I suppose it is simple logic that fewer carbohydrates require less insulin, and the more moderate your insulin needs the less likely you are to miscalculate your insulin bolus.
If you're curious, the carbohydrate limits I (mostly) stick to during pregnancy are:
Breakfast: 15 grams
Morning Snack: 15 grams
Lunch: 45 grams
Afternoon Snack: 15 grams
Dinner: 45 grams
Bedtime Snack: 30 grams
Those certainly aren't "Atkins" diet levels of carbohydrates, but it is a lot less than the typical diet, I'd imagine. When eating out or measuring certain foods, it's amazing how quickly a regularly sized meal hits 60-75 grams of carbohyd...
Everyone eats differently on vacation than at home. Those of us who have diabetes probably vary our diet less than others, but being away from our usual places always means eating different food. On vacation we eat out more and usually go to restaurants that we have never seen before. For me, that’s one of the joys and surprises of vacation. Since New Year’s Day I have been vacationing with a friend in a rented condo on Pine Island in Southwest Florida. Neither of us had ever been to this relatively undeveloped barrier island off the coast from Fort Myers and Cape Coral before. Another friend, Dyveke Kanth, lives in Sweden and like me, follows a low-carb diet. She writes for the Swedish low-carb high-fat website LCHF.se and has followed a very low-carb diet for years. “I think that it is the only right way to eat even if you do not have diabetes,” she says. When I wrote Dyveke that I was vacationing in Florida, she asked me, “How is it going with the food in...
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