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AM_BD
Regular Member


Date Joined Dec 2005
Total Posts : 46
   Posted 2/20/2006 10:28 AM (GMT -7)   
Dear Everybody,

I have been recently facing this dilemma and yet have failed to reach a conclusion. Since, I was diagnosed as type 2 around four months ago, I started working-out and fairly restricting my diet. The numbers have been excellent & even my Super-strict doctor is also content with them.

However, of late, I have taken bit of a liberty with my diet, such as adding more simple carbs (pizza, white bread, white rice) & even consuming little amounts of table sugar with my coffee. The numbers have surprisingly varied little (70-108) , both pre & post prandial.

Hence, I am trying to decide as to whether I should try to find the optimum limit of “bad” food that I can withstand without hampering my numbers or should I maintain my previous restricted diet as I might have ultimately settle for it in the long-term?

I hope that the experienced campaigners out there might hold the solution to the problem!

Regards,

Abdul Mumit

Jeannie143
Veteran Member


Date Joined Apr 2004
Total Posts : 6056
   Posted 2/20/2006 12:42 PM (GMT -7)   
Abdul,

I try to be extra good all the time except for a special day or meal once a month or so where 'anything goes'! (For me this is a Chinese or Mexican restaurant, yummmmm!) I've found that by keeping everything in line as best I can I'm prolonging my good health as long as possible. If you push your limits you might be doing small damage that isn't very obvious and in the long run it may make things difficult for you.

How about experimenting with healthier foods to make new stuff you might like? I bought a bread machine and bake bread with part bread flour and part 'horfen-fiber-chunks'. Horfen-fiber-chunks is the name that my son gives to the mixture I make in a big bowl of rolled oats, oat groats, soy flour, spelt, corn meal, wheat germ, rye flower, cracked wheat, bulgar, barley and just about any other grain you can find in a store. I substitute part of the flour in my bread recipe with this high fiber grain mix and although the bread isn't soft and white it tastes great! I use this in my pizza dough, too. (makes weird cookies, though tongue )

I try to use a brown rice, barley mix in place of white rice in my cooking. The increased fiber is excellent for reducing the overall absorption of carbs from these grains. I've started making baked apple desserts and use shredded cabbage in place of noodles in my soup. Just trying to find balance... Hope this helps.
~ Jeannie

"People are like stained glass windows: they sparkle and shine when the sun's out, but when the darkness sets in, their true beauty is revealed only if there is light within."

- Elizabeth Kubler-Ross


AM_BD
Regular Member


Date Joined Dec 2005
Total Posts : 46
   Posted 2/20/2006 8:49 PM (GMT -7)   
Thanks Jeannie for your sterling riposte. Infact, I am truly trying to hit the balance between Tasty Food = Higher quality of life in short-run and Restricted diet = better health in long run. I agree with you that it is better to be on the safer side. Thanks once again for taking the time in providing me with the recepies.

Regards,

AM_BD

Jeannie143
Veteran Member


Date Joined Apr 2004
Total Posts : 6056
   Posted 2/21/2006 10:35 PM (GMT -7)   
Abdul,

One more thing that I thought of... At our class for nutrition and diabetes our instructor explained that although she is on the pump she still is very careful. Her one downfall is ice cream. She can't have it in the house! So once a week or so she takes her kids to the corner ice cream store and gets a single dip cone. She enjoys it intensely and then she is ok until the next wave of longing hits. I found this to be a very good idea. She doesn't tell herself she will never have ice cream again... just makes it a bit difficult to aquire so that she can't have it any old time she wants. This is the way I treat Chinese food... I only go to the restaurant about once a month.

The rest of the time I try to make food as delicious as I can for myself, hubby and son still at home. There is a strong chance that my son will turn up with diabetes so I'm just fixing his dinners like mine. And when I make deserts and sauces I use artificial sweeteners or creams without carbs to keep the carb count down. I also keep small bowls of nuts for them to munch on when dinner isn't quite ready. I wish I would have been taught healthy/diabetic cooking as a young girl. Sure would have made life easier all these years!
~ Jeannie

"People are like stained glass windows: they sparkle and shine when the sun's out, but when the darkness sets in, their true beauty is revealed only if there is light within."

- Elizabeth Kubler-Ross

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