If you want to control your carbs, then sandwiches are one of your biggest food problems. Using bread for making sandwiches was a wonderful idea to keep our hands from getting greasy from the good stuff inside. But using bread is a bad idea when we want to cut back on our carbs. And now we have even better ideas. Most bread comes from wheat flour, which is one of the highest glycemic foods there is. Few foods will spike our blood glucose more and faster than wheat flour. Corn tortillas are a substitute for some of us. Corn is only moderately high glycemic. Rye is the only other bread that I can think of that is reasonably low glycemic. Still, all tortillas and rye bread are made from grain, which I completely avoid on my very low-carb diet. But each of these breads still has too many grams of carbohydrate for anyone following a very low-carb diet. Sometimes people use a lettuce leaf to wrap their sandwich or burger. But I've never been a fan of a lettuce sandwich. The best san...
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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