I Need To Dramatically Change My Cooking Techniques

KaneohegirlinAZ,

Check your PMs

KG.... I'm type 2, carbs are the killer. All that good stuff, rice, pasta, potatoes, bread, cakes, cookies....you get the idea.

Every diabetic reacts differently to carbs and sugars. I can eat bread in moderation, but rice and pasta drives my bs through the roof. Fresh fruit does also, except apples.

I cut out all the candy, desserts etc, it was hard at first, but does not bother me now. I can have just a bite of pie, cake, ice cream etc and that's enough for me.

Read the labels, sugar is in everything. Jams, jellies for instance. one brand might have 15g sugar and another of the same flavor will have 7g.....you get the idea.

Lets say you go out for Mexican, he gets the big burrito w/ rice and beans.

That tortilla could have 40-50 carbs alone, then the rice and beans, and all those fresh hot tortilla chips that are set in front of you with salsa. You could hit 100 carbs in no time.

I found a pasta replacement, called tofu shirataki not nearly as good as real pasta, but you can have that plate of pasta and not worry about the carbs.

Soda pop....ridiculous....

I try to eat about 50% salad/veggies, 30 protein, 20 carbs

Have a big salad along with his pasta.

Also, uhm, exercise.  40 minutes of brisk walking helps tremendously.

It's hard to say no to good food isn't it?

When it comes to carbs there can be some real surprises as to what does or does not have a high count. I live with a type 2 diabetic, and have practically taken up residence at the composition of foods database for that reason.

You also might think about how to add flavor within his dietary rules. Take that chicken. Why skinless & boneless, when both of them contribute flavor? And, frankly, I can't imagine putting skinless chicken on the grill---it's almost guaranteed to dry out that way.

If he can't eat the skin for health reasons it can always be removed after cooking.

My father has to take medication. He stopped about a month ago and I had him in the ER with a 600 blood glucose level. Portion control is important, but you seem to already have the other stuff down. Exercise, weight, and as for the portions it's healthier to eat 6 small meals a day spaced out every 2 hrs or so than 3 larger ones spaced farther apart. There is one other thing you might be interested in. This site has very good nutritional data on almost every food ingredient and probably thousands of pre-prepared items. One interesting thing they also show is an "estimated glycemic load" which would be the effect that a particular ingredient has on blood sugar after consumption. http://nutritiondata.self.com/help/estimated-glycemic-load

Good luck and good health!

Kanehoe,

I'm sad you got that call.

jeff

I have been a type 2 diabetic for about 10 years now.It really is about portion control and lots of exercise.

a serving of meat is 4 oz or about the size of your palm

a serving of cheese is about the size of your thumb or 1 ounce

a serving of pasta 1/2 c  rice 1/3c

a serving of potato is half a small one   no bakers use red or yukon gold types

grapes 1/2 c

cherries 10 pcs

1/2 apple

small orange 1

strawberries 1c

peach 1/2 c pineapple

cantaloupe  1/4

1/2 cob corn

peas/squash 1/2 cup

i slice bread preferably whole wheat,multigrain

1/2 c plain yogurt

1 slice bacon

try to get 10 servings of fruit and veggies a day.

no juices

eat your meals on a salad plate

your plate should be 1/2 veggies there are many you can eat as much as you want of celery,lettuce,onions,beans,spinach.radishes etc.

1/4 of your plate should be protein and 1/4 carbos.beets,carrots,parsnips,mixed veg., 1/2 c.

I got these examples from the chart they gave me at the diabetes center I go to every year.If I can help in any way let me know. I have discovered we really dont need to eat as much as we think  we do and if you want a bit of bad food make sure you exercise it off asap.

try spaghetti squash sometime. Also there are higher fiber pastas out there that are really good. Barilla PLUS comes to mind as a great one. IF you cook more Italian style at home he will get less carbs and such anyway. Space it out and go for many courses. Bread is not served with pasta in proper Italian kitchens. He will fill up on veg and stuff before the pastas come. Make him soups and such. The biggest thing is to cook with big flavor and he will not feel the need to eat as much. Make strong flavored dressings for salad. Think Zesty Italian. Get amazing salumi and cut it paper thin. Use Asiago cheese on his minestrone and put Kale in it. Give him flavor and he will eat less and better. In Italian food flavor does not have to come from sugar and fat. Italians(like myself) need to feel satisfied with food or we over eat... TRUST me haha.

They say desperation breeds innovation. Consider doing some wiki articles here on cheftalk. Good food is good, and honestly, good food really takes good ingredients and a deft mind. With yours so set on a diabetically-healthy menu, you could teach us all a thing or two!

try the pastas yourself first. Some taste like you're eating the whole ephin plant all ground up. Some, like the one I suggested to me taste amazing. My family is from northern italy, am it is not exact the same as southern hahaha. I think it's better but what do I know haha. A lot of what we eat today here in america comes from northern italy. :)

This one caught my attention.  In January my Dr. was basically calling me a diabetic.   As I stated in my 'welcome' post, I had never eaten properly.   In January I decided that I HAD to make a change.   I've had GREAT success with the book /program "Body for LIFE!"  by Bill Philips.   It requires 20-40 min of exercise 6 days a week, and portion control!  It's based on 6 smaller meals per day.    Since January I've lost over 60 lbs.  IMO, carbs aren't the devil, EMPTY carbs are.   Granted I use a lot of lean meats, chicken breast etc etc, whole wheat items, egg whites, veggies, potatoes etc etc.  It's really some decent tasting food.  It's all about the seasoning!!   I would look into that if possible.  If I can do it, anyone can!

I have been  dieabetic for 20 years type, 2.  My sugar goes from 99 to 160 after I eat. I try to eat 4 or 5 times a day instead of 3 meals. I take Metformin, and Glipizside , and a new one called Januvia. I also take cinnomin tabs..  It's the carbs and amounts of food you consume. Mashed potato, rice, pasta, bread are no no' s.  

I do eat all of them but in moderstion. Diabetes affects more and more people every day here in US. Unlike years ago, today children are being diognosed with it more and more . I attribute this to fast food both outside the home and and in the home. It can affect every other part of your body and at some point usually does. It can however be controled and at times even eliminated.

Fasting was 100??.... That's not abnormally high. I was 300+ when first diagnosed.  I jump for joy when I see 100 in the morning. Anything between 80-120 I'm happy.

Like Ed said, expect up to 160 or more within 2 hrs of a meal, depending on what you eat. I eat something small about 4-5 times a day, try to have salad/fresh veggies for half of my dinner.

What type of doc is he seeing? Diabetes is a tricky thing to manage, and if he has no special education on the subject, I would seek another opinion.

An endocrinologist is one who would be in the know.

Ask the doctor if there is a diabetic nutrition class he can refer you to.  When I was diagnosed with type 2 diabetes my doc referred me to such a class led by a nutritionist specializing in diabetes.  It was terrific.  I got lots of information and a personalized meal plan to follow.  The nutritionist was really big on reading labels and I learned so much about the difference between what the front of a product says and what the nutritional label on the back says.  Good luck!  You're going about it the right way.  Portion control, exercise, several smaller meals during the day...that's it.  And being aware of what your husband is putting in his mouth!  What a Good Wife!!

Get a new Doctor. 100 is good. Depending on the Doctor  accepable range is 90 to 120 it changes all the time. Mine spikes to 170 thats not good. I eat to much bread and pasta. Chef Buba is right  find an Endo. doc. if possible or one who knows the disease.

Kaneohe

I absolutely agree with the endocronoloogist reference. Most times you don't need a referral. Just make sure you are preapproved by your ins. co.

You wouldn't believe how many test sent to a box lab by doc. are contaminated. A drastic change in diet can also lead to problems.

Your husbands hearing problem is an inherited trait of most Italian men as they age. As we age annd spend more time with our spouses

we develope a medical condition called convienient hearing. We also develope a need to adopt and personally take care of the TV remote.

Jeff