RE: One stop Diabetic Chat (Full Version)

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barelynangel -> RE: One stop Diabetic Chat (10/9/2011 6:57:02 PM)

Sugar alcohols range in calorie counts, so i am not sure what you mean by half.  Sorbital which is 2.6 cals per gram if you want to get really specific -- which you really don't need to get just need to recognize that there is not only sugar but sugar alcohols in this product -- if you look at the ingredients the sugar alcohol is FOURTH on the list, which means its the main source of sugar in this product, right after that there is dextrose which is a source of sugar.

To me, as a diabetic, not a low carb eater, this is what you need to be aware of.  The fact there are hidden carbs which more than likely will be sources of sugar,  If you eat this product, eat it alone so you can see how it effects you.

To me, what this label is telling me is that 1) this product has something outside of the noted calories and it usually has to do with something to sweeten it a form of sugar, 2) where the sugar lays in the ingredients tells you that it's a pretty substantial ingredient as a source, 3) it has sugar alcohols which you will determine whether or not it has a negative effect on you as a diabetic, and then if you are attempting to lose weight, beware that sugar alcohols are known to stall weightloss in some people and 5) is telling you is that not only does this product have 4 grams of sugar, it has replaced some of its carb with sugar alcohols to maintain the sweetness.  

It's confusing but those labels will become your absolution lol when figuring out what processed food and "low sugar, low carb, and sugar free" products will benefit you and which will not.

angel



tazzygirl -> RE: One stop Diabetic Chat (10/9/2011 7:32:25 PM)

See, thats what the deitician told me. Whenever I see the SA, I should half that then subtract from the carbs to see what starches are left.



barelynangel -> RE: One stop Diabetic Chat (10/9/2011 7:43:05 PM)

Well, i don't know why she told you that or what she meant.    To me, anything with sugar alcohols means they are adding more sugar to the product than what was added or already part of the product in sugars.  And to me, if it's a "low carb product" it means they are taking carbs from the carb count and simply adding them back in as sugar alcohols. 

It could be i never count the SA's, i just look at how much there is.  i never worked to subtract them from the carbs, but instead made not of them being added. I just know when the calories don't add up it means something was added to the product mostly (if its off by a cal or two that may be attributed to the ability to round down), but mostly hidden carbs are not good carbs. 

Sorry i can't be more specific, but if you are trying to get your sugars under control, i would shy away from this product for now until your sugars are in a lot better control.

angel






tazzygirl -> RE: One stop Diabetic Chat (10/9/2011 7:58:19 PM)

Yeah, sounds like good advice. Thank you again.



tazzygirl -> RE: One stop Diabetic Chat (12/23/2011 6:23:05 PM)

Bump

Sad when I cant remember where I started my own thread



barelynangel -> RE: One stop Diabetic Chat (12/23/2011 6:34:44 PM)

Thanks Tazzy.

Today based on some other threads, i pulled out a meter my doc gave me a couple months ago which i never used.  He gave it to me so when we start weening me off of the meds we can use that to gauge things.  He said if i wanted i could use it but it wasn't a prescription so to speak.

So i went through the directions and my number was between the highest of the norm and the lowest of the high -- basically not in a range.  So what does this mean? 

Basically i want to have my numbers between the 83 and 125 of the normal range on average?

Thanks, my doc is closed until Tuesday and i want to know the answer now lol.

angel



angelikaJ -> RE: One stop Diabetic Chat (12/23/2011 6:51:29 PM)

quote:

ORIGINAL: barelynangel

Well, i don't know why she told you that or what she meant.    To me, anything with sugar alcohols means they are adding more sugar to the product than what was added or already part of the product in sugars.  And to me, if it's a "low carb product" it means they are taking carbs from the carb count and simply adding them back in as sugar alcohols. 

It could be i never count the SA's, i just look at how much there is.  i never worked to subtract them from the carbs, but instead made not of them being added. I just know when the calories don't add up it means something was added to the product mostly (if its off by a cal or two that may be attributed to the ability to round down), but mostly hidden carbs are not good carbs. 

Sorry i can't be more specific, but if you are trying to get your sugars under control, i would shy away from this product for now until your sugars are in a lot better control.

angel






To further clarify your earlier good explanation.

Sugar Alcohols are not metabolised the same way as table sugar is but they do vary type to type.

http://lowcarbdiets.about.com/od/whattoeat/a/sugaralcohols.htm

Some like Maltitol Syrup are pretty close to sucrose while others have a glycemic index of under 15 and some even have a GI of zero.

The trick is to use ones from the bottom of the list and be wary of the ones at the top.






tazzygirl -> RE: One stop Diabetic Chat (12/23/2011 6:53:46 PM)


quote:

ORIGINAL: barelynangel

Thanks Tazzy.

Today based on some other threads, i pulled out a meter my doc gave me a couple months ago which i never used.  He gave it to me so when we start weening me off of the meds we can use that to gauge things.  He said if i wanted i could use it but it wasn't a prescription so to speak.

So i went through the directions and my number was between the highest of the norm and the lowest of the high -- basically not in a range.  So what does this mean? 

Basically i want to have my numbers between the 83 and 125 of the normal range on average?

Thanks, my doc is closed until Tuesday and i want to know the answer now lol.

angel


Im not quite understanding... the meter was out of range or your sugars were?



barelynangel -> RE: One stop Diabetic Chat (12/23/2011 6:56:47 PM)

My sugar count was between the high of the normal range and the low of the high range.

The ranges on the stripes container went from 83-125 for normal and then
high 248+.  My meter instructions say compare it to those ranges.

Mine was close to high but was 243 after i ate a crap load of stuff and decided to play around and test.  So do i try and get it between normal or just keep it under the high lowest number?


I don't know much about meter readings as i said my doc doesn't think its necessary for me to deal with if i watch what i eat -- his concern was my A1Cs.

angel



tazzygirl -> RE: One stop Diabetic Chat (12/23/2011 7:04:33 PM)

Go with the normal range on the strips. My surgeon would be thrilled if I could get mine down to 90... lol Considering normal is typically, for a hospital lab value, between 70 and 100 fasting... 8 hours.

Postprandal... 2 hours after meals between 70 and 145

Random .. just any time... 70 - 125.

Your strips are within the normal ranges.. so stick with that.



barelynangel -> RE: One stop Diabetic Chat (12/23/2011 7:18:06 PM)

Well hell, now i have to start a data sheet cause i want to see if i can get it into those normal numbers lol.

Good thing i like playing with data.

angel



DesFIP -> RE: One stop Diabetic Chat (12/24/2011 11:58:29 AM)

You also need to start paying close attention to how you feel. We were at a holiday party last night and he started feeling bad, caused by having a plateful of cookies. Once he said that, I got him some whole wheat crackers and cheese and within 20 minutes he was leveling out again. About two hours after eating the blood sugar usually nose dives so that's a good time to have a handful of almonds and a few carrots. Or half a sandwich on whole wheat bread.

Speaking of which, he hasn't eaten for a while so I need to stick some cheese and veggies under his nose.



tazzygirl -> RE: One stop Diabetic Chat (12/24/2011 12:00:39 PM)

Oh yeah, cheese has become my fall back for just about everything



DesFIP -> RE: One stop Diabetic Chat (12/24/2011 3:04:17 PM)

And nuts. We almost always have some nuts and water bottles in the car.



barelynangel -> RE: One stop Diabetic Chat (12/24/2011 3:26:12 PM)

Yeah, that's how i normally do things based upon how i feel.   My doc told me he really didn't want me to use the meter, but instead he wanted me to get serious in my low carbing and keeping track of what i ate, lose some weight but more so get my diet and exercise under control, and gauge how i feel.

He only gave me the meter in case i wanted to use it but he didn't advocate it for me.  

It's worked well as outside of a glich wherein i was eating too many apples, my A1C's have gone down and stayed down to the point he believes the next appt will allow me to start getting off the meds.   Speaking of which, i am going to make my pizza topping stew and salad lol

angel



hlen5 -> RE: One stop Diabetic Chat (12/26/2011 7:18:44 AM)


quote:

ORIGINAL: barelynangel

..................he believes the next appt will allow me to start getting off the meds.   Speaking of which, i am going to make my pizza topping stew and salad lol

angel


Good for You!!

That "pizza topping stew" sounds interesting! What's the recipe (if you would care to share!)?



barelynangel -> RE: One stop Diabetic Chat (12/26/2011 8:35:44 AM)

laughs, well, i love pizza toppings - pretty much its making a stew of your favorite toppings and just adding more veggies to it, so i get some ground italian sausauge, pepperoni, and cook those in a skillet - dump the grease, and then i chop up roma tomatoes (these are the "sauce") and add whatever veggies you like on pizza or think would taste good and let that sort a simmer for a while until it is like a stew consistancy.  I also add garlic powder and italian spices to taste.

A friend of mine makes it with just dicing up italian sausage and sometimes she just makes sausage balls with the meat of the sausage, but to me that doesn't get the same stew like consistency.  Some people i know add mozz cheese to it and mix it up while cooking.      All in all, just throw into a skillet what you like on top of a pizza, use the tomatoes (i don't use a lot as i don't want them boiled down into a sause) and add your veggies.

I then put that over a salad and add some parm cheese on top. -- if you aren't low carbing you can use it like you would spaghetti sause, or just eat it without anything as a base -- this just means you eat a lot more of it.

It was a concoction i made up when i realized i started low carbing.  I really don't have an actual recipe for it.

angel




tazzygirl -> RE: One stop Diabetic Chat (12/26/2011 10:50:13 AM)

I need suggestions for breakfast meals beyond eggs and toast. Im getting burned out. Any ideas? Im trying to keep carbs between 40 and 50 a meal.



barelynangel -> RE: One stop Diabetic Chat (12/26/2011 11:39:13 AM)

Have what you would have for dinner for breakfast

Ham rollups/pinwheels

Low carb cereal

I know you said you are tired of eggs and toast but there are a hell of casseroles and quiches and muffins you can make with eggs.

Think outside the box, you don't need to have breakfast foods for breakfast.

Also, even if you use eggs, if you utilize more veggies for the main dish and simply use the egg as a glue type concept, you may see a different breakfast.

Seriously, anything can become breakfast.

And of course lol my favorite recipe site:

http://www.genaw.com/lowcarb/breakfast_ideas.html

angel



kalikshama -> RE: One stop Diabetic Chat (12/26/2011 1:22:35 PM)

I'm going to teach myself to make Egg Foo Yung tomorrow.

This recipe, from Angel's website, has only 5g Carbohydrate http://www.genaw.com/lowcarb/connies_egg_foo_yung.html

This recipe (serves 5, you can have it recalculate) surely has more but you can do simple adaptations such as eliminating the sugar from the gravy and make sure you are using low carb veggies: http://allrecipes.com/recipe/egg-foo-yung-ii/detail.aspx



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