Answer: 100 to 125 fasting glucose indicates pre-diabetes. If you have a fasting glucose of 126 or above then you are in the range for diabetes. If you have done only one glucose testing, I suggest that you do another to confirm whether you have diabetes or not.
If you do have diabetes there are classes at the hospital that you can take to understand the basics. These classes can teach you how to monitor you blood glucose, what foods to eat, how often to eat to keep your glucose steady, etc. They are a wealth of information. You can also see a Registered Dietitian for extra help if you wish.
Best of Luck,
Priyanka
Showing posts with label Diabetes. Show all posts
Showing posts with label Diabetes. Show all posts
Counting Sugar: Diabetes
I was diagnosed with type 2 diabetes last month. I’m having difficulty understanding how many carbs and sugar I can have each day. I’m finding that nearly everything contains carbs and sugar! Can you help me with this?
Everyone has different needs for calories and carbohydrates. It's crucial to eat the same amount of carbohydrates at each meal to keep your blood sugar at an acceptable level. Keep in mind that you also want to eat a moderate amount of protein and a reasonable amount of fat in each meal as well. The bottom line is, you have to keep your carbohydrate intake consistent at each meal.
So to do this, look at the label on the foods you will be eating. Pay attention to "total carbohydrate". This gives the collective amount of carbohydrate in the food including the sugar that you mentioned. Don't focus only on the sugar content, it's the total carbohydrate content that you should care for. Ultimately, the total carbohydrate is what effects your blood sugar level. Now, when you read these numbers and you have no idea whether it is a desirable total carbohydrate number or not, this is where you'll have to do your homework. I suggest looking at the Glycemic Index, this is a chart that tells you how each food affects your blood sugar. For example, regular white potatoes can have a glycemic index of 69 and sweet potatoes have a GI of 44. You would think sweet potatoes would raise your blood sugar level quicker than white potatoes, but no, this isn't true. You don't have to memorize the index, but you can print out a small 3 by 5 version to carry with you that won't consume your entire pocket.
Be sure to find out the recommended total carbohydrate intake for you with the help of your dietitian or physician. You can also reference the recommended dietary allowance of 130 grams.
I hope this helps, best of luck to you!
To good health,
Priyanka
Everyone has different needs for calories and carbohydrates. It's crucial to eat the same amount of carbohydrates at each meal to keep your blood sugar at an acceptable level. Keep in mind that you also want to eat a moderate amount of protein and a reasonable amount of fat in each meal as well. The bottom line is, you have to keep your carbohydrate intake consistent at each meal.
So to do this, look at the label on the foods you will be eating. Pay attention to "total carbohydrate". This gives the collective amount of carbohydrate in the food including the sugar that you mentioned. Don't focus only on the sugar content, it's the total carbohydrate content that you should care for. Ultimately, the total carbohydrate is what effects your blood sugar level. Now, when you read these numbers and you have no idea whether it is a desirable total carbohydrate number or not, this is where you'll have to do your homework. I suggest looking at the Glycemic Index, this is a chart that tells you how each food affects your blood sugar. For example, regular white potatoes can have a glycemic index of 69 and sweet potatoes have a GI of 44. You would think sweet potatoes would raise your blood sugar level quicker than white potatoes, but no, this isn't true. You don't have to memorize the index, but you can print out a small 3 by 5 version to carry with you that won't consume your entire pocket.
Be sure to find out the recommended total carbohydrate intake for you with the help of your dietitian or physician. You can also reference the recommended dietary allowance of 130 grams.
I hope this helps, best of luck to you!
To good health,
Priyanka
Recently Diagnosed
Hi folks.
Stay tuned for a much needed recipe review. It's been too long!
Q: I am trying to find a class for our grandson. He is 19 and has a part-time job but no insurance. He just found out last week that he is a type 1 diabetes after losing a lot of weight and his blood sugar was 523. He is on insulin but needs to go to a class to manage is diabetes without going hungry. Where do we start? Any suggestions would help us a lot.
Answer:
I would highly recommend that you pay a visit to www.eatright.org
This website is controlled by the American Dietetic Association (ADA), America's largest organization of Nutrition and Health professionals. To begin with, you can educate yourself and your grandson through the site. See below for the specific link I have provided for you to check out the ADA diabete's webpage.
As for diabetes classes, the first two places to try would be a local dietitian, or a hospital that can direct you to a schedule of their wellness/diabetes management classes. Always go to qualified health professionals when enrolling in health classes. Not only will they be helpful and direct you in the right path but you can guarantee that they are knowledgeable, and this leaves little room for being given the wrong information.
http://www.eatright.org/Public/content.aspx?id=6818
Best of luck,
Priyanka
Excessive Snacking
Question:
I have been diagnosed with type 2 diabetes. During the day at work I eat very little, but in the evenings and weekends, I can't seem to stay out of the kitchen. Do you have any suggestions to control my snacking in the evenings and weekends?
Answer:
Rather than eating your day's worth of food when you get home from work, I suggest that you eat regularly the entire day.
- Smaller meals. Eat every 2-3 hours. This way you are constantly supplying your body with energy when it needs it, and you also avoid overeating. When you overeat you consume so much energy that you leave your body the only choice to store it, as sugar or fat.
- Snacks. Bag portions into Ziploc snack bags (or any smaller plastic bag will do). Bring two-three of these with you to work. Snack on this between breakfast and lunch, or between lunch and dinner. Or eat whenever you are hungry!
- Water. Guzzle up. Yes it keeps you hydrated and yes it can curb your appetite, but if you keep yourself hydrated, you'll find that your brain sends fewer signals to munch on food you aren't hungry for or beverages you aren't thirsty for.
Best of luck,
Priyanka
Sugar Substitutes
Here is the next question to answer for FoodPicker.org
Question:
What is the best sugar substitute to use for baking and daily use for diabetics?
Answer:
When it comes to baking, those lovely powder-white granules we call sugar add much more than just an irresistibly sweet taste. I learned what sugar contributes to baked goods in one of my classes in my Dietetics program, and I was quite amazed. I think you will be too.
Volume- 1.) Sugar increases the volume of cakes/cookies by whipping air into fat during the
creaming stage.
2.) Sugar raises temperature so the gluten (protein) in the flour has more time to
stretch. This increases the volume of the baked product.
Moistness- 1.) Sugar has a tendency to retain water, so this slows down staling and increases
the shelf life of baked items.
Tenderness-1.) Sugar battles against starch for water (in the batter or dough) so it can
hydrate flour proteins. Products become soft because sugar attracts moisture.
Color--1.) Carmelization is that beautiful brown color you have in your cakes, cookies, muffins,
etc. Sugar browns the crust of baked foods.
All of these functions of sugar mentioned here are not found in sugar substitutes. So unfortunately you will be losing the tenderness, color, moistness, and volume of your baked product. Saccharin, widely known as Sweet-n-Low®, could possibly give a bitter aftertaste. Aspartame, which is in Equal ™ loses its sweet taste when exposed to heat for a long period of time. Sucralose, which is in Splenda®, can have strong aftertastes.
These sugar substitutes are fine for other uses, but if you are specifically looking for a baked product that comes out very close to the quality of a product made with real sugar, then you may have some difficulty. If the outcome or taste of the baked good does not bother you, then experiment with different sugar substitutes. Of course, it will still not taste like real sugar.
As for daily use, it depends on what sugar substitute taste you are willing to accept. Because one substitute won't taste the same as the other in your morning coffee, it is important for you to choose which one you prefer. Being a diabetic does not mean that you have to have a sugar-free diet, but you do need to be responsible and monitor your intake. If you find that you would much rather have real sugar, in a limited amount of course, because you are diabetic, try agave nectar, honey, molasses etc. Which are natural sweeteners.
Carbohydrates essentially break down to glucose in your body, which is sugar. And this has an effect on your blood sugar level as well. So it's not just sugar that you want to monitor. Whatever you decide to do, make sure you like the taste. To eat something you do not like is not a great feeling and you may not be able to stick to it very long.
Best of luck,
Priyanka
Diabetes Patient That Has Hypertension
A great opportunity has come my way. I have the privilege of working as a Nutrition Editor for the website http://foodpicker.org This site is dedicated to educating you to make nutritious food choices, but it will also prove to be beneficial if you seek information on diabetes. Be sure to visit if you require the wisdom of a reliable source, particularly to make Nutrition/Diabetes decisions. I adore the fact that it is user friendly. On the left hand side you there is a list of food categories. By clicking on one of them, you are led to specific types of foods within that food category and then you can click on each one to learn more nutritional information. My favorite part is the addition of Nutrition Facts on the right hand side of the page. It pops up after you have selected your ingredient. Go to "Diabetes Q&A" if you have questions relevant to the disease. You can also ask questions by e-mailing diabetes@foodpicker.org.
Here is a recent question that was asked:
"I have type 2 diabetes and high blood pressure. Some one suggested I try “Original No Salt” which is Sodium-free instead of salt. Is it a safe alternative for my use?"
Answer:
If you just read the last post then you know there is a connection between high blood pressure and salt consumption. This product, "Original No Salt" is essentially a salt substitute. Or, a salt alternative. This means it does not contain the mineral sodium chloride. However, can you guess what replaces it?
Potassium. Unlike sodium, potassium is a mineral which controls, blood pressure. Salt in high amounts increases blood pressure. Potassium is a much needed mineral because it helps balance the fluids in your body and it allows your nerves to create impulses. Think of nerve impulses as nerves who must "talk" to each other and work move a body part. When you type, thousands of your nerves "talk" to each other and are controlled by your brain to move your fingers while you are typing. Fruits and vegetables have the highest amount of potassium, but milk, whole grains, dried beans, and meat are also great sources.
Typically, Americans do not consume enough potassium but this does not imply that you never have too much potassium. Potassium intake can be toxic if the kidney's have difficulty functioning properly. If the kidneys do not function properly, potassium builds up in the blood, and this can potentially cause fatal damage. If you have kidney complications or you are on current medications, it is extremely wise to talk to your physician before using a salt-substitute to replace regular salt.
Alternatively, if your doctor permits then you can use a salt-substitute in moderation. Be sure to read the label on the salt-substitute. Labels that read "low-sodium" or "lite sodium" or "lite" still have salt in them, but a much smaller amount as compared to regular table salt. In this case, the product "Original No Salt" reads "sodium free". This means that the entire sodium content, the salt, has been swapped with potassium. Keep in mind that this is fine to have in moderation but if you completely rely on a salt-substitute for a salty flavor then you are consuming copious amounts of potassium and you are essentially putting yourself at risk.
Salt free is probably your best choice. The table salt that we consume has an essential mineral, iodine. To put this simply, iodine helps your thyroid gland to work. However, iodine depletion is unlikely because a typical North American diet has enough sodium. What I mean is that salt fortified with iodine contain the very important mineral iodine here in America. So you don't have to worry about completely depriving your body of iodine because you choose to go salt-free.
Because you have hypertension, why not simply decrease the amount of salt you consume to a minimum? If you can, cooking meals at home allows you to choose how much salt goes into your food. Lemon juice adds a fantastic tang to your food, you won't miss the salt. Fresh herbs like parsley, cilantro, mint, or dill add a fresh hit of pungent flavor minus the salt. Salt-free seasonings and spices are your best friend here. Mrs. Dash spices are dedicated to producing only salt-free herbs. If you incorporate all of these pungent spices, fresh herbs, salt-free seasoning then most likely you will not need the salt because your food is already jam packed with flavor. This is much better than using a salt-substitute that "tastes" like salt, where as here, you can use these spices, herbs, and citrus to flavor your food, and if needed add a bit of salt. It's the best of both worlds.
There are fantastic recipes out there to sneak in more fresh fruits and vegetables. Try to find recipes that are nutritious but taste so good, that you don't even think of the word "healthy". As a diabetic you are keeping your sugar levels in check by eating different fruits and vegetables. If you're not a fan of these types of food, maybe it's the recipes or how you are cooking it that isn't working for you. Go out there and search for the types of foods you love to eat, that respect your body because it is lower in salt and full of vitamins and minerals which will keep you in good health.
Best wishes,
Priyanka
Here is a recent question that was asked:
"I have type 2 diabetes and high blood pressure. Some one suggested I try “Original No Salt” which is Sodium-free instead of salt. Is it a safe alternative for my use?"
Answer:
If you just read the last post then you know there is a connection between high blood pressure and salt consumption. This product, "Original No Salt" is essentially a salt substitute. Or, a salt alternative. This means it does not contain the mineral sodium chloride. However, can you guess what replaces it?
Potassium. Unlike sodium, potassium is a mineral which controls, blood pressure. Salt in high amounts increases blood pressure. Potassium is a much needed mineral because it helps balance the fluids in your body and it allows your nerves to create impulses. Think of nerve impulses as nerves who must "talk" to each other and work move a body part. When you type, thousands of your nerves "talk" to each other and are controlled by your brain to move your fingers while you are typing. Fruits and vegetables have the highest amount of potassium, but milk, whole grains, dried beans, and meat are also great sources.
Typically, Americans do not consume enough potassium but this does not imply that you never have too much potassium. Potassium intake can be toxic if the kidney's have difficulty functioning properly. If the kidneys do not function properly, potassium builds up in the blood, and this can potentially cause fatal damage. If you have kidney complications or you are on current medications, it is extremely wise to talk to your physician before using a salt-substitute to replace regular salt.
Alternatively, if your doctor permits then you can use a salt-substitute in moderation. Be sure to read the label on the salt-substitute. Labels that read "low-sodium" or "lite sodium" or "lite" still have salt in them, but a much smaller amount as compared to regular table salt. In this case, the product "Original No Salt" reads "sodium free". This means that the entire sodium content, the salt, has been swapped with potassium. Keep in mind that this is fine to have in moderation but if you completely rely on a salt-substitute for a salty flavor then you are consuming copious amounts of potassium and you are essentially putting yourself at risk.
Salt free is probably your best choice. The table salt that we consume has an essential mineral, iodine. To put this simply, iodine helps your thyroid gland to work. However, iodine depletion is unlikely because a typical North American diet has enough sodium. What I mean is that salt fortified with iodine contain the very important mineral iodine here in America. So you don't have to worry about completely depriving your body of iodine because you choose to go salt-free.
Because you have hypertension, why not simply decrease the amount of salt you consume to a minimum? If you can, cooking meals at home allows you to choose how much salt goes into your food. Lemon juice adds a fantastic tang to your food, you won't miss the salt. Fresh herbs like parsley, cilantro, mint, or dill add a fresh hit of pungent flavor minus the salt. Salt-free seasonings and spices are your best friend here. Mrs. Dash spices are dedicated to producing only salt-free herbs. If you incorporate all of these pungent spices, fresh herbs, salt-free seasoning then most likely you will not need the salt because your food is already jam packed with flavor. This is much better than using a salt-substitute that "tastes" like salt, where as here, you can use these spices, herbs, and citrus to flavor your food, and if needed add a bit of salt. It's the best of both worlds.
There are fantastic recipes out there to sneak in more fresh fruits and vegetables. Try to find recipes that are nutritious but taste so good, that you don't even think of the word "healthy". As a diabetic you are keeping your sugar levels in check by eating different fruits and vegetables. If you're not a fan of these types of food, maybe it's the recipes or how you are cooking it that isn't working for you. Go out there and search for the types of foods you love to eat, that respect your body because it is lower in salt and full of vitamins and minerals which will keep you in good health.
Best wishes,
Priyanka
Subscribe to:
Posts (Atom)