Low carb/Low GI diet

Vejovis

maire1 wrote: »

Im a recently diagnosed diabetic too (type 1) and I know what a minefield it can be!

I have to count the carbs in every meal to calculate the right dose of insulin. I feel much more aware of food and its contents now!

So far, in terms of keeping blood glucose stable, I find that complex carbs are great (usually that means brown... Brown pasta, rice, wholemeal bread, whole grain cereal etc)

If you eliminate simple carbs ie the white stuff, you should be able to maintain good control. Too few carbs and you may experience hypos (urgh, horrible experience!) I know I speak as a type 1 and it's a bit different, but since switching to complex carbs and cutting simple carbs my control has been much better and the docs are really pleased with my numbers!

I don't know how long you've been suffering with diabetes but I really do sympathise with you. It's not easy!

Take care

thanks maire. what i've read just mentioned cutting out carbs, not switching, so that helps. the thought of no pasta, rice or bread was confuddling my brain as they are the staple of our meals with them being cheap. the brown versions are obviously a bit dearer, but still cheaper than some of the recipes i've read.

it was only diagnosed for certain last week, after months of tiredness. instant tiredness though, not gradual, so much so i could not keep my eyes open for love nor money.

Gloomendoom

Vejovis wrote: »

thanks maire. what i've read just mentioned cutting out carbs, not switching, so that helps. the thought of no pasta, rice or bread was confuddling my brain as they are the staple of our meals with them being cheap.

I know what you mean. I was a bit dubious about cutting out bread, potatoes and rice as they were part of my staple diet. However, there are alternatives, as I've found out. If you are worried about cost, why not feed the rest of family the cheap carbs they are accustomed to and buy/make small quantities of the dearer low carb alternatives for yourself. The whole meal doesn't have to be different.

Vejovis

Gloomendoom wrote: »

I know what you mean. I was a bit dubious about cutting out bread, potatoes and rice as they were part of my staple diet. However, there are alternatives, as I've found out. If you are worried about cost, why not feed the rest of family the cheap carbs they are accustomed to and buy/make small quantities of the dearer low carb alternatives for yourself. The whole meal doesn't have to be different.

yes i thought of that, but then i worry that i'm leading them into a life of diabetes too. silly i know, but i'm a worrier at heart.

Mojisola

Vejovis wrote: »

yes i thought of that, but then i worry that i'm leading them into a life of diabetes too. silly i know, but i'm a worrier at heart.

Those kind of carbs won't cause them problems if they are otherwise healthy. To keep them that way, cut out the fizzy pop and keep sweets, cakes, puddings and other sugary foods to the minimum.

margaretclare

There seems to be a principle: anything white, refined - bad. Anything brown, unrefined, unprocessed - good.

For example: wholemeal bread, brown rice, wholemeal pasta. Potatoes: bake in jackets (the moment you peel a potato and do other things with it, you lose most of the nutrients just under the skin, and also the skin itself, which is fibre). Fibre is what you need. Veg soups with lots of the winter veg that are so cheap at this time of year - onions, carrots, swede, any veg at all with a handful of lentils and a couple of stock cubes, with wholemeal bread. Any fruit, fresh, dried, tinned or frozen. Green veg.

We have a small local baker who makes a special loaf - he calls it the GI loaf. It's wholemeal bread and is full of seeds, with seeds all over it. We love it. You have to get there early or he's sold out because it's so popular. He started making it for diabetics originally but everyone likes it. His bread has only a few ingredients, unlike mass-produced bread which has preservatives etc for 'shelf-life'. There's no shelf-life with his bread - get there early or it's gone!

Also try cooking from scratch rather than buying prepared foods. If it has a long list of ingredients, don't buy it. If it has ingredients that you can't pronounce or don't know the purpose of, don't buy it.

HTH

Mojisola

margaretclare wrote: »

Also try cooking from scratch rather than buying prepared foods. If it has a long list of ingredients, don't buy it. If it has ingredients that you can't pronounce or don't know the purpose of, don't buy it.

I can't remember which diet advisor uses the phrase - if your granny wouldn't recognise it, don't eat it. (For the younger generation, think great-granny).

Eat basic, unadulterated food as much as possible.

Miss_Havisham

Thanks for starting this thread and the various replies, which have made me decide to look into a low GI diet. I'm type 2 and having probs at the moment keeping my HBa1c level down so I think low carbs but good ones might be my next step.

Miss H

downshifted

Good luck with controlling your type 2 diabetes. When I was diagnosed pre diabetic I found this website the most helpful. and I followed their guidelines on adjusting my diet. I've dropped 2 dress sizes and my blood sugar is under control. After a while your tastes change and you don't really miss the foods you used to enjoy http://www.phlaunt.com/diabetes/index.php Best wishes xx

Slinky_Malinky

There is some great advice on eating low GI on this thread...

https://forums.moneysavingexpert.com/discussion/3677567

daska

Vejovis wrote: »

the brown versions are obviously a bit dearer, but still cheaper than some of the recipes i've read.

More expensive per lb/kg but personally I find them more filling so, while I've not done the sums I would suggest they could possibly work out about the same.