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., created these muffins to use fiber rather than flour. Dr. Berkowitz founded the Center for Balanced Health, a medical practice specializing in the prevention and treatment of obesity, diabetes, heart disease, and other metabolic conditions.
They opened their Internet store in early March 2007 under the NexGen label. These muffins are available online now from them at http://www.nexgenfoods.com (not http://www.nextgenfoods.com/ which I mistyped the first time). You can buy their 15-pack of 4 oz. muffins, shipped frozen (since they use no preservatives) for $37.50 plus FedEx charges.
The complete ingredient list of their muffins is outstanding:
For their Lemon Poppy Muffins it is egg, fiber, poppy seeds, baking powder, calcium carbonate, butter, water, natural lemon flavor, sucralose, and canola oil. Their Banana Walnut Muffins have the same ingredients ,except they add walnuts and natural banana flavor instead of the poppy seeds and natural lemon flavor.
Even better for people like me who are trying to lose weight is that each muffin has only 180 calories. The best news is how eating one of these muffins changes blood glucose levels.
Yesterday my level was 119 just before I took my first bite of the muffin. While I like to dose my muffins with Tupelo honey, I abstained for the test and used only Spectrum Spread, which has no carbs. After 72 minutes, when our blood glucose levels tend to peak, my BG had gone down to 111.
The results today were similar. My levels were 127 before and 129 exactly 72 minutes after the first bite.
My only complaint is that we can find so few healthy and tasty foods like this out there. However, Valerie tells me that orange pineapple muffins will be coming soon, likely in June. They also expect to have a pita, frozen pizza, bread sticks, and pretzels. Except for the pizza, they won’t have to be refrigerated, thus adding to the convenience. I’m standing by.
David Mendosa was a journalist who learned in 1994 that he had type 2 diabetes, which he wrote about exclusively. He died in May 2017 after a short illness unrelated to diabetes. He wrote thousands of diabetes articles, two books about it, created one of the first diabetes websites, and published a monthly newsletter, “Diabetes Update.” His very low-carbohydrate diet, A1C level of 5.3, and BMI of 19.8 kept his diabetes in remission without any drugs until his death.