Wow, Jeannie! I do wish you the best of luck. If anyone can tighten their belt on the radical diet change, you can. You know so much about
Diabetes and nutrition that I have no doubts you will try all that is necessary to see if you can do without the Avandia. Like Warren, I too (and my docs) were happy to let that and other meds go - even if I did mean I was put on insulin (Type1)
On the fruit thing... I always have that kind of carb (frutose) with some kind of fat and/or protein, (i.e. half apple with cheese, bite of banana with peanut butter, few berries on whole grain toast with peanut butter, tomato & cucumber salad with EVOO and balsamic). The vitamins/minerals in fruit and many veg are fat-soluable; meaning they should be eaten with some fat so that they can be absorbed. The other thing with most fruit is that all those valuable properties immediately start to deteriorate through oxidization once the fruit is cut. That's why if you're going to eat an orange say, the best way is to peel and eat the segments. That's also why you're hard-pressed to find any "packaged" OJ that doesn't have phrases like, "with added vitamin C & D", or "fortified with...", or "now with calcium" - they have to add the vitamins/minerals back in. Fresh-squeezed OJ SOUNDS great, but there's very little valuable properties left.
On the chocolate... I regularly eat a square of really good chocolate. Just a thin square (3-4 gr carbs) and usually the 65%-70% dark kind. I prefer Lindt (hey, my hubby is Swiss), and if you look at the ingredients of really good chocolate, there's very few (cocoa, cocoa butter, sugar). Most "chocolate" bars on the market are not actually chocolate bars, they're candy bars. Unless the bar is more than 60% (not 100% sure on this number), it can't be called a chocolate bar and must be called a a candy bar on the wrappers. Check it out.
- Phishbowl (Type 1 since Jan'05 - Levemir, NovoRapid)
"What's Not Measured Is Not Managed"
"It is impossible for a man to learn what he thinks he already knows"-Epictetus