Guest guest Posted August 20, 2003 Report Share Posted August 20, 2003 Has anyone continued to order food from Schwan's after being diagnosed with diabetes? They are sending me a braille nutrition guide but it is being updated and may take time. Knowing such little I really don't have a clear concept of what's within range. Our route man says there are a few low calorie desserts, a couple of ice creams. I'm not a super big ice cream eater; so though I have some which I'm slowly finishing now, I could never order ice cream again and not feel the pinch. I need to know about meals. That he really couldn't tell me. Dave will still want a few things so we'll still order; but what guidelines others have used? I'm a very slow cook and even slower at doing dishes. Sometimes the idea of a two-hour or time span from beginning of preparation to doing the last dishes is just too tiring, and that's with a dish washer. In many aspects of life I'm just a plain slow mover. I always have been. . Before you ask, Dave and I have different ideas of how dishes should be washed. Sometimes he gets very flustered, making it just plain easier to do it myself. If this sounds whiny I guess maybe it's because this, as much as the actual ingestion of food, is one of the things which is getting to me now and then. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2003 Report Share Posted August 20, 2003 While I haven't used any Schwan products in the last 6 years, I can say that I used them a lot in the past, and I was well pleased with their products and service, which is more expensive than going to the grocery store, but a hell of a lot more convenient, since they come directly to your home. There many items a diabetic can use such as: frozen meats and vegetables as well as beef or chicken pot pies and lots of finger type foods, which are easily prepared in a toaster oven or microwave. Schwan's Anyone? > Has anyone continued to order food from Schwan's after being diagnosed > with diabetes? They are sending me a braille nutrition guide but it > is being updated and may take time. Knowing such little I really > don't have a clear concept of what's within range. Our route man says > there are a few low calorie desserts, a couple of ice creams. I'm not > a super big ice cream eater; so though I have some which I'm slowly > finishing now, I could never order ice cream again and not feel the > pinch. I need to know about meals. That he really couldn't tell me. > Dave will still want a few things so we'll still order; but what > guidelines others have used? I'm a very slow cook and even slower at > doing dishes. Sometimes the idea of a two-hour or time span from > beginning of preparation to doing the last dishes is just too tiring, > and that's with a dish washer. In many aspects of life I'm just a > plain slow mover. I always have been. . Before you ask, Dave and I > have different ideas of how dishes should be washed. Sometimes he gets > very flustered, making it just plain easier to do it myself. > > If this sounds whiny I guess maybe it's because this, as much as the > actual ingestion of food, is one of the things which is getting to me > now and then. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2003 Report Share Posted August 20, 2003 Having been newly diagnosed with diabetes I face the same dilemma you do with regard to Schwans. Their main focus is their ice creams though they've added a lot of other things to their list and have done well with these. Unfortunately, as we find out after getting acquainted with our newfound diabetic limitations, we must pare back some of these Schwans dinners or our sugars will go through the roof. Bottom line that my nutritionist told me is don't deny yourself what you want to eat, but learn to eat smaller portions of it, and realize that if you are going to eat something that you know will take your sugar up higher, you must then balance it against something on the very low side for the next meal and exercise in between those times to help the body reset itself. This makes sense since what we're doing is not trying to punish ourselves for having diabetes, rather, we must do some of the work that our body can no longer do, and if we play our cards right, we can still be happy campers, but it does take work! That being said, a couple of things to consider. Obviously, you've discovered that not everything that says " low fat " is good for you. You have to think to yourself " OK, so there's not much fat, so what did they heap on me to make this taste good? " When I open the envelope for the answer please, I can almost guarantee you it will say they spiked more sugar to make up for " less fat " or in a dirty-pool game of technicalities, they didn't put " sugar " but added " fructose " which is simply sugar by another name. (Do we all remember New York Seltzers in the 80s having put one over on us with this?) Bottom line here is watch what you take in on more than one front, don't just assume when something says " low fat " that your sugars won't get zinged because of high carbs or something else that was " enhanced " to make the tradeoff possible. You'll notice a lot of meals that say " low salt " but they must be higher in fat to make up for the taste, so again watch out for this old ploy. And just for good measure, if you are thinking as I do sometimes " why don't we all just eat cardboard " , well, besides the fact that it tastes like, er, uh, cardboard, it has no nutritional value so why torture yourself? (Now I must admit that I've seen some store bought pizzas that resemble that good old fashioned cardboard taste...) All said and done, don't go into a panic wondering what you can't eat, just eat less of it, but -- LEARN -- from what you eat, how much you can realistically handle, and how quickly or slowly your body can reset to normal sugars. It's no sin to eat a nice dessert once in awhile, we all do it, but obviously you can't go eat a whole German Chocolate cake and expect to have normal sugars (no one can.) Live and enjoy what you eat but be extra careful and extra watchful, and I'd be willing to bet you will do fine. Now as for that thing about cooking and washing dishes taking so long, that's a different matter and I don't have any solution for that. Try to find some way you both can be happy with regard to kitchen chores and make it team work, that way it puts less of a load on both of you. Take care, Bill Powers Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2003 Report Share Posted August 20, 2003 I'd like to chime in with Bill and say exactly. Your body is your experiment so have fun experimenting. There will be certain foods you can eat with no problems while it will sky rocket another persons sugar. Like Bill was saying, food manufactures who make low fat food put carbohydrates into the food to enhance it's flavor. As I religiously say over and over again smiles, carbs break down to sugars, and sugars raise bgs to the roof if you don't dose for them via humalog insulin as a type 1 diabetic. If you are type 2, you won't be on insulin so you must take oral meds and exercise to keep down the bgs which are raised by carbohydrates. Next time you get ready to eat anything, take a look at the carbohydrates on the box of various foods you are getting ready to eat and total all of them to see how many you are eating. If you get checked 2 hours later and are not 120 or less, then you know for that meal to cut down the carbs. The 2 hour post test... medical professionals are saying you should be 120 or less since at that number or less, it strongly stops diabetic complications like eyes, kidneys, heart, legs, etc. Some doctors will say 140 or less 2 hours past eating but most are saying 120 or less via their research. I.E you calculate that for your total dinner, you are going to eat 60 grams of carbs. You eat it and 2 hours later are 180. You then know to bump the total carbs down to 40 since 60 total carbs at that meal was to much. By carb counting, it gives you liberty to pretty much eat what you want within reason. I.E since all you are concerned about is carbs since they break down to sugar and raise your bgs, you can look at it this way... I have 50 carbs per meal to play with. What do I want to eat? A twinkie has 27 grams of carbs and 1 piece of bread has 15 and 1/2 cup of mash potatoes have 15 grams of carbs. This totals 57 carbs total for your dinner which isn't to bad. So you have to eat more than that for dinner, right? So you eat chicken, virtually no carbs, and some green beans which is very low carb as well. So, now you have a decent meal... 1 piece of bread, some mashed potatoes, green beans, a 4 oz piece of chicken, and for dessert... your twinkie! Then after all this you still are hungry so you fix a large tossed salad, very low carb, and use some Italian dressing, 6 grams per 2 tbls, and fill up. So can you see the flexibility carb counting gives you when meal planning? You can eat what you want, for the most part, and keep your bgs under control once you determine how many carbs to eat per meal. You just have to read the labels of the foods, or have someone read them for you and take notes in a text file. You also can get carb info online at www.calorieking.com for all fast food restaurants and for home foods like apples, bread, cereal, etc. go to the USDA online searchable database found at: http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl If you have any questions for me, please let me know. Re: Schwan's Anyone? > Having been newly diagnosed with diabetes I face the same dilemma you do > with regard to Schwans. Their main focus is their ice creams though they've > added a lot of other things to their list and have done well with these. > Unfortunately, as we find out after getting acquainted with our newfound > diabetic limitations, we must pare back some of these Schwans dinners or our > sugars will go through the roof. Bottom line that my nutritionist told me is > don't deny yourself what you want to eat, but learn to eat smaller portions > of it, and realize that if you are going to eat something that you know will > take your sugar up higher, you must then balance it against something on the > very low side for the next meal and exercise in between those times to help > the body reset itself. This makes sense since what we're doing is not trying > to punish ourselves for having diabetes, rather, we must do some of the work > that our body can no longer do, and if we play our cards right, we can still > be happy campers, but it does take work! > > That being said, a couple of things to consider. Obviously, you've > discovered that not everything that says " low fat " is good for you. You have > to think to yourself " OK, so there's not much fat, so what did they heap on > me to make this taste good? " When I open the envelope for the answer please, > I can almost guarantee you it will say they spiked more sugar to make up for > " less fat " or in a dirty-pool game of technicalities, they didn't put > " sugar " but added " fructose " which is simply sugar by another name. (Do we > all remember New York Seltzers in the 80s having put one over on us with > this?) Bottom line here is watch what you take in on more than one front, > don't just assume when something says " low fat " that your sugars won't get > zinged because of high carbs or something else that was " enhanced " to make > the tradeoff possible. > > You'll notice a lot of meals that say " low salt " but they must be higher in > fat to make up for the taste, so again watch out for this old ploy. > > And just for good measure, if you are thinking as I do sometimes " why don't > we all just eat cardboard " , well, besides the fact that it tastes like, er, > uh, cardboard, it has no nutritional value so why torture yourself? (Now I > must admit that I've seen some store bought pizzas that resemble that good > old fashioned cardboard taste...) > > All said and done, don't go into a panic wondering what you can't eat, just > eat less of it, but -- LEARN -- from what you eat, how much you can > realistically handle, and how quickly or slowly your body can reset to > normal sugars. It's no sin to eat a nice dessert once in awhile, we all do > it, but obviously you can't go eat a whole German Chocolate cake and expect > to have normal sugars (no one can.) Live and enjoy what you eat but be extra > careful and extra watchful, and I'd be willing to bet you will do fine. > > Now as for that thing about cooking and washing dishes taking so long, > that's a different matter and I don't have any solution for that. Try to > find some way you both can be happy with regard to kitchen chores and make > it team work, that way it puts less of a load on both of you. > > Take care, > > Bill Powers > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2003 Report Share Posted August 21, 2003 There are also Healthy Creations ice cream bars that taste like those creamsicles. They are both sugar and fat free. LaWanda At 02:35 PM 8/20/03 -0400, you wrote: >While I haven't used any Schwan products in the last 6 years, I can say that >I used them a lot in the past, and I was well pleased with their products >and service, which is more expensive than going to the grocery store, but a >hell of a lot more convenient, since they come directly to your home. There >many items a diabetic can use such as: >frozen meats and vegetables as well as beef or chicken pot pies and lots of >finger type foods, which are easily prepared in a toaster oven or microwave. > Schwan's Anyone? > > > > Has anyone continued to order food from Schwan's after being diagnosed > > with diabetes? They are sending me a braille nutrition guide but it > > is being updated and may take time. Knowing such little I really > > don't have a clear concept of what's within range. Our route man says > > there are a few low calorie desserts, a couple of ice creams. I'm not > > a super big ice cream eater; so though I have some which I'm slowly > > finishing now, I could never order ice cream again and not feel the > > pinch. I need to know about meals. That he really couldn't tell me. > > Dave will still want a few things so we'll still order; but what > > guidelines others have used? I'm a very slow cook and even slower at > > doing dishes. Sometimes the idea of a two-hour or time span from > > beginning of preparation to doing the last dishes is just too tiring, > > and that's with a dish washer. In many aspects of life I'm just a > > plain slow mover. I always have been. . Before you ask, Dave and I > > have different ideas of how dishes should be washed. Sometimes he gets > > very flustered, making it just plain easier to do it myself. > > > > If this sounds whiny I guess maybe it's because this, as much as the > > actual ingestion of food, is one of the things which is getting to me > > now and then. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2003 Report Share Posted August 21, 2003 The only problem I've ever had with those Healthy Creations " dreamsickles " is they don't stay firm in the freezer very long. I don't know why that is. They are nice and firm to begin with but if you leave them in the freezer a couple of weeks, even though they get nice and cold, they just don't stay firm. Hmmmmm. Bill Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2003 Report Share Posted August 21, 2003 , Thanks for the info you passed on, very valuable stuff. I've known about the relationship of sugar and carbs but you said it very well in a way that makes sense. One thing that is frustrating in keeping my own sugars controlled is that while I am type 2 and take Actos 30 mg once a day, I notice it takes more like 3 hours rather than 2 for my sugars to return to my norm. I will discuss this with my physician next time we meet to see why that might be and take act accordingly to make sure I'm doing what I'm supposed to. I didn't know all the basics about carb counting like you were pointing out as I've had only two nutrition classes to go over the basics, but the stuff you cited was good info and I can follow up at the sites you linked so that I can further refine my control over sugars. As each of us is unique in the way we react to things, I notice for example that if I eat a piece of bread I will notice more of a bgs rise than if I eat a piece of candy, and you would think it would be the opposite. I'll probably find other oddities as I experiment but at least I can take each day as a new learning experience. I just have to be aware that my own experiences and reactions are going to be different than someone else's and that just because someone else reacts to such and such food, my own experience will be different. Ultimately though I hope to learn enough to reasonably control things for me. Bill Powers Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2003 Report Share Posted August 21, 2003 Don't know why, mine always do. Perhaps you need to turn your freezer up, if you have that option. Sometimes freezers will do a good job of keeping things frozen and still not keep ice cream firm enough. See if that helps, if it doesn't I don't know what to tell you. LaWanda At 09:05 PM 8/20/03 -0400, you wrote: >The only problem I've ever had with those Healthy Creations " dreamsickles " >is they don't stay firm in the freezer very long. I don't know why that is. >They are nice and firm to begin with but if you leave them in the freezer a >couple of weeks, even though they get nice and cold, they just don't stay >firm. Hmmmmm. > >Bill > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2003 Report Share Posted August 21, 2003 We have an upright freezer in the garage and a side-by-side in the kitchen. The ice cream and juices don't stay as solidly frozen as the same food moved to the kitchen. Our summer weather is very hot. It isn't unusual to have temps in the high 90's and low 100's. The freezer is right against the outer wall of the garage so this probably means it has to work harder and just may not quite make it even though we have raised the thermostat to its limit. Pam .. Don't know why, mine always do. Perhaps you need to turn your freezer up, if you have that option. Sometimes freezers will do a good job of keeping things frozen and still not keep ice cream firm enough. See if that helps, if it doesn't I don't know what to tell you. LaWanda At 09:05 PM 8/20/03 -0400, you wrote: >The only problem I've ever had with those Healthy Creations " dreamsickles " >is they don't stay firm in the freezer very long. I don't know why that is. >They are nice and firm to begin with but if you leave them in the freezer a >couple of weeks, even though they get nice and cold, they just don't stay >firm. Hmmmmm. > >Bill > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2003 Report Share Posted August 21, 2003 if they are sugar free, they probably have put some carbohydrates in it to replace the sugar. If they are fat free, they have put carbohydrates in it to replace the fat to give it flavor. I'm willing to bet that the bar has carbohydrates and thus will raise bgs if you don't allot for the carbs. I think it is terrible that companies can market items as sugar free. I.E sugar free easter candy has just as many carbohydrates, which raise sugar, in them than regular easter candy. Next time you get any candy for easter, for example, look at how many carbs are in the sugar free egg compared to the regular easter egg. I found that they are the same and sometimes, the regular egg is actually lower in carbs than the sugar free one. What is really sad is I have diabetic friends that eat " sugar free " chocolate or things like that saying I can eat as much as I want it is sugar free... however, it is not carbohydrate free nor calorie free. Heck, if I am going to eat 40 grams of carbohydrates, I'd rather eat them in a regular easter egg than in a crappy tasting sugar free easter egg that has 40 grams of carbohydrates in it and just calculate my insulin and dose for it. I just can't understand how the USDA can claim, or let companies, get away with saying something is sugar free when carbs break down to sugar and raise bgs? Schwan's Anyone? > > > > > > > Has anyone continued to order food from Schwan's after being diagnosed > > > with diabetes? They are sending me a braille nutrition guide but it > > > is being updated and may take time. Knowing such little I really > > > don't have a clear concept of what's within range. Our route man says > > > there are a few low calorie desserts, a couple of ice creams. I'm not > > > a super big ice cream eater; so though I have some which I'm slowly > > > finishing now, I could never order ice cream again and not feel the > > > pinch. I need to know about meals. That he really couldn't tell me. > > > Dave will still want a few things so we'll still order; but what > > > guidelines others have used? I'm a very slow cook and even slower at > > > doing dishes. Sometimes the idea of a two-hour or time span from > > > beginning of preparation to doing the last dishes is just too tiring, > > > and that's with a dish washer. In many aspects of life I'm just a > > > plain slow mover. I always have been. . Before you ask, Dave and I > > > have different ideas of how dishes should be washed. Sometimes he gets > > > very flustered, making it just plain easier to do it myself. > > > > > > If this sounds whiny I guess maybe it's because this, as much as the > > > actual ingestion of food, is one of the things which is getting to me > > > now and then. > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2003 Report Share Posted August 21, 2003 Hi Bill. I know some diabetics who return back to 120 or less 3 hours past eating and some docs say that is ok. The best is to get it back to 120 or less 2 hours past eating. If you get checked 2 hours past eating and you are high, then you know to cut your carbs back for that meal and then exercise some after eating to get it down. Like you stated, you eat 1 piece of bread and skyrocket, not surprised bread is deadly, and you can eat 1 piece of regular candy and it not effect you. Reason? 1 piece of bread, depending on type/brand, has 15 grams to 20 grams of carbs. 3 pieces of regular candy, hard candy that is, is roughly only 10 grams of carbs. So, 1 piece of regular hard candy, like brauchs butterscotch, has 3 grams of carbs in it which is much lower than 15 to 20 grams of carbs in the bread. You'll find this true for many foods that you thought were bad for you. I.e 1 cup of white rice has 53 grams of carbs in it which is deadly and 1 pop tart has 36 grams of carbs. When I say 1 pop tart, I mean there are 2 in a bag and eating one of those has 36 carbs in it. You could actually eat half of the one and only be eating 18 grams of carbs and enjoy the taste without it effecting you. Another example... I was at my 3 year old nieces birthday party. They were having sloppy joe sandwiches. I knew the meat was ok, hardly no carbs but maybe a few if sloppy joe sauce used brown sugar. I looked on the bag the buns were in and 1 bun had 40 carbs. I pitched the top part so now am only at 20 carbs. I looked at the pretzel bag and it had 30 grams in 8 pretzels so passed on it. If I am going to use 30 grams of carbs, it isn't going to be on 8 pretzels LOL. I went to the veggie tray and put on lots of veggies and the dip was carb free, for the most part, so ate those up. I brought my own bag of pork rines since they are carb free. High in fat, but for an occasional snack, is ok. So I was able to have the crunch of potato chips using pork rines which I love! So, so far, I have had 20 carbs in the half of the bun and that is all and am getting pretty full. I then had a salad with some Italian dressing on it, 6 grams of carbs in 2 tbls, so now am at 26 carbs. Time for cake!! I really didn't have a way to measure the carbs in the cake so said am not going to eat it. However, the ice-cream is another story!!!! I looked at the cookies and cream ice-cream and it had 17 grams of carbs in a half cup. So, I ate 1 cup of cookies and cream ice-cream when they cut the cake and it was darn good! So that was 34 grams of carbs just for the ice-cream. I was to have 60 grams total for my meal. So, 34 for the ice-cream, 26 for the bun/Italian salad dressing, for a total of 60!! The ice-cream didn't effect my sugar at all and 2 hours later was 120 or less. Reason? Carbs is carbs. If diabetics could only be taught this by diabetic educators and endos... carbs is carbs. Now, there are carbs that skyrocket my sugars and I have to avoid them. For example, in 1 cup of cottage cheese, it has 10 grams of carbs. Cottage cheese will skyrocket my sugar like crazy!! Reason? Ever tasted milk? Ever tasted how it is sweet? Milk, for 1 cup, has 11 carbs in it. Milk and cottage cheese is potent to me but others are ok with it. You have to experiment and have fun experimenting with your body! Check often so you can determine what foods you can handle and what you can't. Try foods you like! Just keep track of your carbs. Give yourself so many carbs per meal such as 40. If you run fine with 40 carbs per meal, up it to 50 etc. find your limit of carbs per meal then for caution, bump it down by 5 or 10. I.E if you find that you can eat 60 carbs per meal and are ok 2 hours past when you test reading 120 or less, bump it down to 50 just because. Try to avoid quick acting carbs at every meal. Try to limit them. I.E I have a twinkie for lunch and half a sandwich and that is ok. The bread is 17 grams of carbs and the twinkie, actually is a zinger, is 27 grams of carbs totaling 44. Two hours later, I'm 120 or less and loved my food I ate! Now for dinner, my wife makes pasta. I don't dive into it since I ate a zinger for lunch. I will have a chef salad instead. I.E huge salad with meat on it and croutons, 10 grams in 1/2 cup on the brand I have, and then 6 grams for the 2 tbls of Italian dressing. I fill up on that and eat 1 piece of bread for 17 more grams of carbs and man, all kidding aside, I am full and only ate a total of 33 grams carbs! Bill, most type 2 diabetics I know eat between 45 to 60 grams of carbs a day. That is not a lot of carbs but you are in a different boat than me. I am type 1 diabetic. I can eat more carbs than a type 2 since I can dose insulin for carbs to cover them. Most type 2 diabetics don't use insulin and use oral meds and exercise to control their bgs. I know of many type 2 diabetics who use humalog insulin, even though they don't need it per say, to cover carbs since they want to eat them. It's all in what you want. However, you should know, the type 2 diabetics I know mostly eat 45 to 60 grams of carbs a day adn run 120 or less 2 hours past eating. So what do they fill up on? Healthy meats, healthy nuts, salads, veggies that are non-starchy like lettuce, broccoli, cauliflower, etc. I hope some of this is helping you out. Please let me know if you have questions, I really enjoy talking about this topic. Re: Schwan's Anyone? > , > > Thanks for the info you passed on, very valuable stuff. I've known about the > relationship of sugar and carbs but you said it very well in a way that > makes sense. > > One thing that is frustrating in keeping my own sugars controlled is that > while I am type 2 and take Actos 30 mg once a day, I notice it takes more > like 3 hours rather than 2 for my sugars to return to my norm. I will > discuss this with my physician next time we meet to see why that might be > and take act accordingly to make sure I'm doing what I'm supposed to. > > I didn't know all the basics about carb counting like you were pointing out > as I've had only two nutrition classes to go over the basics, but the stuff > you cited was good info and I can follow up at the sites you linked so that > I can further refine my control over sugars. > > As each of us is unique in the way we react to things, I notice for example > that if I eat a piece of bread I will notice more of a bgs rise than if I > eat a piece of candy, and you would think it would be the opposite. I'll > probably find other oddities as I experiment but at least I can take each > day as a new learning experience. I just have to be aware that my own > experiences and reactions are going to be different than someone else's and > that just because someone else reacts to such and such food, my own > experience will be different. Ultimately though I hope to learn enough to > reasonably control things for me. > > Bill Powers > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2003 Report Share Posted August 21, 2003 , I agree that it's a shame that companies trade off one element for another so they can sell something like " fat free " when it's still carbo-loaded or even salt-loaded. I use the example of the old New York Seltzers to point out to people that the company sold itself as having a great-tasting " sugar-free " beverage, and oh sure, it didn't say " sugar " but it had FRUCTOSE in it, but they weren't violating any consumer laws 20 years ago when they marketed the stuff. I remember drinking lots of that stuff and wondered two weeks later why I was gaining weight and then I caught on to their little game and stopped. Took me forever to lose that spare tire I was inflating. Another question: My dietitian mentioned that although it's OK to have candy, to avoid chocolate. Why would that be any more harmful than anything else? Fortunately I'm not a " chocaholic " but wonder what would make chocolate worse than anything else? Thanks, Bill Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2003 Report Share Posted August 21, 2003 Sorry, but all this talk of measuring and counting and green beans and bread and cereal, (none of which I really care for that much) makes me know more surely than ever that I'll have to come to my own resolution of this thing. There are some heavy emotional issues and lots of baggage connected with the whole issue of diet which I won't go into right now. Suffice it to say that the subject has been a producer of anxiety since childhood and just thinking and writing about it raises my blood pressure, or at least starts my heart pounding. I'm definitely going to investigate biofeedback. if they are sugar free, they probably have put some carbohydrates in it to replace the sugar. If they are fat free, they have put carbohydrates in it to replace the fat to give it flavor. I'm willing to bet that the bar has carbohydrates and thus will raise bgs if you don't allot for the carbs. I think it is terrible that companies can market items as sugar free. I.E sugar free easter candy has just as many carbohydrates, which raise sugar, in them than regular easter candy. Next time you get any candy for easter, for example, look at how many carbs are in the sugar free egg compared to the regular easter egg. I found that they are the same and sometimes, the regular egg is actually lower in carbs than the sugar free one. What is really sad is I have diabetic friends that eat " sugar free " chocolate or things like that saying I can eat as much as I want it is sugar free... however, it is not carbohydrate free nor calorie free. Heck, if I am going to eat 40 grams of carbohydrates, I'd rather eat them in a regular easter egg than in a crappy tasting sugar free easter egg that has 40 grams of carbohydrates in it and just calculate my insulin and dose for it. I just can't understand how the USDA can claim, or let companies, get away with saying something is sugar free when carbs break down to sugar and raise bgs? Re: Schwan's Anyone? > There are also Healthy Creations ice cream bars that taste like those > creamsicles. They are both sugar and fat free. LaWanda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2003 Report Share Posted August 21, 2003 it's probably the fact that chocolate has fat in it and that is the concern. In addition to the fat, it is a much higher carb count than 1 piece of hard candy so would raise sugars quickly. Like I say though, if you eat a snickers that might have 30 grams of carbs, not certain what a snickers bar has though, if you are ok with eating 30 grams of carbs for your meal than that is, or should be, ok. Remember though, you can eat half of the snickers bar and get only 15 carbs which is easier on your body. Once again though folks, I do not know how many carbs are in a snickers bar I am just using this as an example. I think again the concern with regards to chocolate is the amount of carb grams which will raise sugars and the fat in it. Yes, our old friend fructose LOL. BTW folks, anything that ends in ose is a sugar. I use to drink new york seltzers and wonder why my sugars would skyrocket when it was marketed as sugar free? Yup, the label said sugar 0 grams, It may be sugar free, but like you say, it wasn't fructose free just like easter candy isn't carb free but they can market it as sugar free? Sugar free? Come on! carbs break down to sugar and raise bgs and they can market this junk as sugar free? Sorry, it is my pet peve. BTW Bill if you want to eat more carbs, you could talk it over with your doc and increase your oral meds and exercise to keep your sugars down. As I've said before though, I know of type 2 diabetics who use humalog insulin and take shots to cover the carbs even though they are not type 1. Reason? It is easier than juggeling exercise and oral meds to cover the carbs. Those type 2 diabetics I know that are not on insulin eat only 45 to 60 grams of carbs total a day and do just fine with bgs control YMMV. A type 2 diabetic who uses humalog insulin to help cover carbs... their insulin requirements are much much lower than a type 1 though. Re: Schwan's Anyone? > , > > I agree that it's a shame that companies trade off one element for another > so they can sell something like " fat free " when it's still carbo-loaded or > even salt-loaded. I use the example of the old New York Seltzers to point > out to people that the company sold itself as having a great-tasting > " sugar-free " beverage, and oh sure, it didn't say " sugar " but it had > FRUCTOSE in it, but they weren't violating any consumer laws 20 years ago > when they marketed the stuff. I remember drinking lots of that stuff and > wondered two weeks later why I was gaining weight and then I caught on to > their little game and stopped. Took me forever to lose that spare tire I was > inflating. > > Another question: My dietitian mentioned that although it's OK to have > candy, to avoid chocolate. Why would that be any more harmful than anything > else? Fortunately I'm not a " chocaholic " but wonder what would make > chocolate worse than anything else? > > Thanks, > > Bill > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2003 Report Share Posted August 21, 2003 Hi Pam. I'm not certain what has happened in your childhood concerning diet, but I am sorry for whatever the sore spot is with diet. I just wanted to let you know that we aren't really discussing diet at all, we are discussing keeping blood sugars under control by carb counting. With carb counting, your really not on a diet in the traditional sense. You can eat what you want as long as you keep track of the carbs. Re: Schwan's Anyone? > There are also Healthy Creations ice cream bars that taste like those > creamsicles. They are both sugar and fat free. LaWanda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2003 Report Share Posted August 22, 2003 Well at least I don't eat sugar free Easter candy, it's See's rocky roads eggs for me all the way or nothing! I do take insulin, even though I did not have juvenile diabetes. I have been diabetic for eighteen years now and have very few symptoms but take lots of pills. LaWanda At 10:24 AM 8/21/03 -0400, you wrote: >if they are sugar free, they probably have put some carbohydrates in it to >replace the sugar. If they are fat free, they have put carbohydrates in it >to replace the fat to give it flavor. I'm willing to bet that the bar has >carbohydrates and thus will raise bgs if you don't allot for the carbs. I >think it is terrible that companies can market items as sugar free. I.E >sugar free easter candy has just as many carbohydrates, which raise sugar, >in them than regular easter candy. Next time you get any candy for easter, >for example, look at how many carbs are in the sugar free egg compared to >the regular easter egg. I found that they are the same and sometimes, the >regular egg is actually lower in carbs than the sugar free one. > >What is really sad is I have diabetic friends that eat " sugar free " >chocolate or things like that saying I can eat as much as I want it is sugar >free... however, it is not carbohydrate free nor calorie free. Heck, if I am >going to eat 40 grams of carbohydrates, I'd rather eat them in a regular >easter egg than in a crappy tasting sugar free easter egg that has 40 grams >of carbohydrates in it and just calculate my insulin and dose for it. I just >can't understand how the USDA can claim, or let companies, get away with >saying something is sugar free when carbs break down to sugar and raise bgs? > > > > Schwan's Anyone? > > > > > > > > > > Has anyone continued to order food from Schwan's after being diagnosed > > > > with diabetes? They are sending me a braille nutrition guide but it > > > > is being updated and may take time. Knowing such little I really > > > > don't have a clear concept of what's within range. Our route man says > > > > there are a few low calorie desserts, a couple of ice creams. I'm not > > > > a super big ice cream eater; so though I have some which I'm slowly > > > > finishing now, I could never order ice cream again and not feel the > > > > pinch. I need to know about meals. That he really couldn't tell me. > > > > Dave will still want a few things so we'll still order; but what > > > > guidelines others have used? I'm a very slow cook and even slower at > > > > doing dishes. Sometimes the idea of a two-hour or time span from > > > > beginning of preparation to doing the last dishes is just too tiring, > > > > and that's with a dish washer. In many aspects of life I'm just a > > > > plain slow mover. I always have been. . Before you ask, Dave and I > > > > have different ideas of how dishes should be washed. Sometimes he gets > > > > very flustered, making it just plain easier to do it myself. > > > > > > > > If this sounds whiny I guess maybe it's because this, as much as the > > > > actual ingestion of food, is one of the things which is getting to me > > > > now and then. > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2003 Report Share Posted August 22, 2003 There is no candy bar on this planet that I can eat half of, if I open it it's all gone! LaWanda At 01:47 PM 8/21/03 -0400, you wrote: >it's probably the fact that chocolate has fat in it and that is the concern. >In addition to the fat, it is a much higher carb count than 1 piece of hard >candy so would raise sugars quickly. Like I say though, if you eat a >snickers that might have 30 grams of carbs, not certain what a snickers bar >has though, if you are ok with eating 30 grams of carbs for your meal than >that is, or should be, ok. Remember though, you can eat half of the snickers >bar and get only 15 carbs which is easier on your body. Once again though >folks, I do not know how many carbs are in a snickers bar I am just using >this as an example. I think again the concern with regards to chocolate is >the amount of carb grams which will raise sugars and the fat in it. > >Yes, our old friend fructose LOL. BTW folks, anything that ends in ose is a >sugar. I use to drink new york seltzers and wonder why my sugars would >skyrocket when it was marketed as sugar free? Yup, the label said sugar 0 >grams, It may be sugar free, but like you say, it wasn't fructose free just >like easter candy isn't carb free but they can market it as sugar free? >Sugar free? Come on! carbs break down to sugar and raise bgs and they can >market this junk as sugar free? Sorry, it is my pet peve. > >BTW Bill if you want to eat more carbs, you could talk it over with your doc >and increase your oral meds and exercise to keep your sugars down. As I've >said before though, I know of type 2 diabetics who use humalog insulin and >take shots to cover the carbs even though they are not type 1. Reason? It is >easier than juggeling exercise and oral meds to cover the carbs. Those type >2 diabetics I know that are not on insulin eat only 45 to 60 grams of carbs >total a day and do just fine with bgs control YMMV. A type 2 diabetic who >uses humalog insulin to help cover carbs... their insulin requirements are >much much lower than a type 1 though. > > > > > Re: Schwan's Anyone? > > > > , > > > > I agree that it's a shame that companies trade off one element for another > > so they can sell something like " fat free " when it's still carbo-loaded or > > even salt-loaded. I use the example of the old New York Seltzers to point > > out to people that the company sold itself as having a great-tasting > > " sugar-free " beverage, and oh sure, it didn't say " sugar " but it had > > FRUCTOSE in it, but they weren't violating any consumer laws 20 years ago > > when they marketed the stuff. I remember drinking lots of that stuff and > > wondered two weeks later why I was gaining weight and then I caught on to > > their little game and stopped. Took me forever to lose that spare tire I >was > > inflating. > > > > Another question: My dietitian mentioned that although it's OK to have > > candy, to avoid chocolate. Why would that be any more harmful than >anything > > else? Fortunately I'm not a " chocaholic " but wonder what would make > > chocolate worse than anything else? > > > > Thanks, > > > > Bill > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2003 Report Share Posted August 22, 2003 All eating, except that which is spontaneously done without thought to what you are eating, is a diet. It may not be a traditional diet in the sense of counting callories, but it is still diet in the sense that one's diet refers to what one eats. It doesn't bother me to read about it, if I don't find what is being written interesting, I just delete it without reading all of it. LaWanda At 02:04 PM 8/21/03 -0400, you wrote: >Hi Pam. > >I'm not certain what has happened in your childhood concerning diet, but I >am sorry for whatever the sore spot is with diet. I just wanted to let you >know that we aren't really discussing diet at all, we are discussing keeping >blood sugars under control by carb counting. > >With carb counting, your really not on a diet in the traditional sense. You >can eat what you want as long as you keep track of the carbs. > > > > > Re: Schwan's Anyone? > > > > There are also Healthy Creations ice cream bars that taste like >those > > creamsicles. They are both sugar and fat free. LaWanda > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2003 Report Share Posted August 22, 2003 My favorite Valentine's candies are those conversation hearts with the embossed sayings. I can't read the sayings of course but I look forward to Valentine's Day for the candy. That's another thing which is only available for a little while each year. Pam Well at least I don't eat sugar free Easter candy, it's See's rocky roads eggs for me all the way or nothing! I do take insulin, even though I did not have juvenile diabetes. I have been diabetic for eighteen years now and have very few symptoms but take lots of pills. LaWanda At 10:24 AM 8/21/03 -0400, you wrote: >if they are sugar free, they probably have put some carbohydrates in it to >replace the sugar. If they are fat free, they have put carbohydrates in it >to replace the fat to give it flavor. I'm willing to bet that the bar has >carbohydrates and thus will raise bgs if you don't allot for the carbs. I >think it is terrible that companies can market items as sugar free. I.E >sugar free easter candy has just as many carbohydrates, which raise sugar, >in them than regular easter candy. Next time you get any candy for easter, >for example, look at how many carbs are in the sugar free egg compared to >the regular easter egg. I found that they are the same and sometimes, the >regular egg is actually lower in carbs than the sugar free one. > >What is really sad is I have diabetic friends that eat " sugar free " >chocolate or things like that saying I can eat as much as I want it is sugar >free... however, it is not carbohydrate free nor calorie free. Heck, if I am >going to eat 40 grams of carbohydrates, I'd rather eat them in a regular >easter egg than in a crappy tasting sugar free easter egg that has 40 grams >of carbohydrates in it and just calculate my insulin and dose for it. I just >can't understand how the USDA can claim, or let companies, get away with >saying something is sugar free when carbs break down to sugar and raise bgs? > > > > Schwan's Anyone? > > > > > > > > > > Has anyone continued to order food from Schwan's after being diagnosed > > > > with diabetes? They are sending me a braille nutrition guide but it > > > > is being updated and may take time. Knowing such little I really > > > > don't have a clear concept of what's within range. Our route man says > > > > there are a few low calorie desserts, a couple of ice creams. I'm not > > > > a super big ice cream eater; so though I have some which I'm slowly > > > > finishing now, I could never order ice cream again and not feel the > > > > pinch. I need to know about meals. That he really couldn't tell me. > > > > Dave will still want a few things so we'll still order; but what > > > > guidelines others have used? I'm a very slow cook and even slower at > > > > doing dishes. Sometimes the idea of a two-hour or time span from > > > > beginning of preparation to doing the last dishes is just too tiring, > > > > and that's with a dish washer. In many aspects of life I'm just a > > > > plain slow mover. I always have been. . Before you ask, Dave and I > > > > have different ideas of how dishes should be washed. Sometimes he gets > > > > very flustered, making it just plain easier to do it myself. > > > > > > > > If this sounds whiny I guess maybe it's because this, as much as the > > > > actual ingestion of food, is one of the things which is getting to me > > > > now and then. > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2003 Report Share Posted August 22, 2003 Pam, I know what you mean about liking seasonal candy. My favorite thing is Peeps, but now that I know I have diabetes I guess I'll have to give those up next year since we all know Peeps are just loaded with sugar. I know, I'm a big 51-year-old kid but I still love my Peeps. Paraphrasing what LaWanda said in one of her posts, all planned eating is a diet however loose or rigid it is, so no matter how you shuffle it, you're on some kind of diet. And as tough as this might sound, for all the valid reasons you might have to put up a " fight " against discipline in what you eat, you can't fool your body, it knows what you eat and if you play your cards right, in time you will gain some much-needed self-confidence by getting the upper hand on your sugars, probably losing some inches and ultimately feeling better both physically and mentally. It won't be your rigid mother that wins this battle, it'll be you for treating yourself right. And you can take comfort in knowing there are a bunch of us out here who have these same kinds of battles to different degrees, so we share your frustration and will try to bolster you up rather than tear you down. I know it's hard to realize but you don't have to have those chains of the past, you have a little support network right here right now to tell you that you're free to treat yourself right. You are wise to be in therapy to deal with the scars of your past, but just realize we are all here to help you along if we can. Bill Powers Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2003 Report Share Posted August 22, 2003 hey Bill eat those peeps man... find out the carbs in one of them and then go for it! smiles Re: Schwan's Anyone? > Pam, > > I know what you mean about liking seasonal candy. My favorite thing is > Peeps, but now that I know I have diabetes I guess I'll have to give those > up next year since we all know Peeps are just loaded with sugar. I know, I'm > a big 51-year-old kid but I still love my Peeps. > > Paraphrasing what LaWanda said in one of her posts, all planned eating is a > diet however loose or rigid it is, so no matter how you shuffle it, you're > on some kind of diet. And as tough as this might sound, for all the valid > reasons you might have to put up a " fight " against discipline in what you > eat, you can't fool your body, it knows what you eat and if you play your > cards right, in time you will gain some much-needed self-confidence by > getting the upper hand on your sugars, probably losing some inches and > ultimately feeling better both physically and mentally. It won't be your > rigid mother that wins this battle, it'll be you for treating yourself > right. And you can take comfort in knowing there are a bunch of us out here > who have these same kinds of battles to different degrees, so we share your > frustration and will try to bolster you up rather than tear you down. I know > it's hard to realize but you don't have to have those chains of the past, > you have a little support network right here right now to tell you that > you're free to treat yourself right. You are wise to be in therapy to deal > with the scars of your past, but just realize we are all here to help you > along if we can. > > > Bill Powers > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2003 Report Share Posted August 22, 2003 Hey Pam I love those and did you ever try the new sweet tart conversation hearts? yummie!! again, look on the bag at the number of carbs per serving and then figure out what you can have and you'll be fine. Schwan's Anyone? > > > > > > > > > > Has anyone continued to order food from Schwan's after being diagnosed > > > > with diabetes? They are sending me a braille nutrition guide but it > > > > is being updated and may take time. Knowing such little I really > > > > don't have a clear concept of what's within range. Our route man says > > > > there are a few low calorie desserts, a couple of ice creams. I'm not > > > > a super big ice cream eater; so though I have some which I'm slowly > > > > finishing now, I could never order ice cream again and not feel the > > > > pinch. I need to know about meals. That he really couldn't tell me. > > > > Dave will still want a few things so we'll still order; but what > > > > guidelines others have used? I'm a very slow cook and even slower at > > > > doing dishes. Sometimes the idea of a two-hour or time span from > > > > beginning of preparation to doing the last dishes is just too tiring, > > > > and that's with a dish washer. In many aspects of life I'm just a > > > > plain slow mover. I always have been. . Before you ask, Dave and I > > > > have different ideas of how dishes should be washed. Sometimes he gets > > > > very flustered, making it just plain easier to do it myself. > > > > > > > > If this sounds whiny I guess maybe it's because this, as much as the > > > > actual ingestion of food, is one of the things which is getting to me > > > > now and then. > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2003 Report Share Posted August 22, 2003 LOL LOL LOL then gal you better figure out how to cover 40 carbs, or whatever is in one. If type 2, exercise your buns off and if type 1, carb count and dose accordingly... Re: Schwan's Anyone? > > > > > > > , > > > > > > I agree that it's a shame that companies trade off one element for another > > > so they can sell something like " fat free " when it's still carbo-loaded or > > > even salt-loaded. I use the example of the old New York Seltzers to point > > > out to people that the company sold itself as having a great-tasting > > > " sugar-free " beverage, and oh sure, it didn't say " sugar " but it had > > > FRUCTOSE in it, but they weren't violating any consumer laws 20 years ago > > > when they marketed the stuff. I remember drinking lots of that stuff and > > > wondered two weeks later why I was gaining weight and then I caught on to > > > their little game and stopped. Took me forever to lose that spare tire I > >was > > > inflating. > > > > > > Another question: My dietitian mentioned that although it's OK to have > > > candy, to avoid chocolate. Why would that be any more harmful than > >anything > > > else? Fortunately I'm not a " chocaholic " but wonder what would make > > > chocolate worse than anything else? > > > > > > Thanks, > > > > > > Bill > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2003 Report Share Posted August 22, 2003 that is certainly one way of looking at the term diet. My opinion on the word diet is... a diet is where you limit your portions and control your appetite to lose weight. Just a different way of looking at it. Diet to me is a torturous act of suppressing your appetite, resisting foods you love, and an overall general feeling of I can't eat anything with the ultimate goal of losing weight. With carb counting, you have the flexibility of eating the foods you like and maintaining good bgs and don't have to experience those negative aspects/conotations of the word diet. In other words, you really don't feel like you are on a diet since you are eating the foods you were told not to by docs and maintaining good bgs by keeping track of the carbs. For years I was told don't eat a twinkie and now with carb counting, I can eat one, enjoy it,not feel guilty, not feel like my bgs is going to pay for it, not feel like who cares anyways, I give up, etc. all those feelings are gone and I can eat a twinkie and feel good about it and 2 hours later my bgs are 120 or less via carb counting and dosing insulin according to how many carbs I eat. Heck, if I wanted to, which I never would, I could carb count an entire box of twinkies, dose humalog insulin for the carbs, eat the box of twinkies,and 2 hours later be 120 or less. Re: Schwan's Anyone? > > > > > > > There are also Healthy Creations ice cream bars that taste like > >those > > > creamsicles. They are both sugar and fat free. LaWanda > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2003 Report Share Posted August 22, 2003 I can't check the back of the bar because I can't read it and don't live with people who see, I just eat it anyway and up my insulin some. LaWanda At 09:58 AM 8/22/03 -0400, you wrote: >LOL LOL LOL then gal you better figure out how to cover 40 carbs, or >whatever is in one. If type 2, exercise your buns off and if type 1, carb >count and dose accordingly... > > > > Re: Schwan's Anyone? > > > > > > > > > > , > > > > > > > > I agree that it's a shame that companies trade off one element for >another > > > > so they can sell something like " fat free " when it's still >carbo-loaded or > > > > even salt-loaded. I use the example of the old New York Seltzers to >point > > > > out to people that the company sold itself as having a great-tasting > > > > " sugar-free " beverage, and oh sure, it didn't say " sugar " but it had > > > > FRUCTOSE in it, but they weren't violating any consumer laws 20 years >ago > > > > when they marketed the stuff. I remember drinking lots of that stuff >and > > > > wondered two weeks later why I was gaining weight and then I caught on >to > > > > their little game and stopped. Took me forever to lose that spare tire >I > > >was > > > > inflating. > > > > > > > > Another question: My dietitian mentioned that although it's OK to have > > > > candy, to avoid chocolate. Why would that be any more harmful than > > >anything > > > > else? Fortunately I'm not a " chocaholic " but wonder what would make > > > > chocolate worse than anything else? > > > > > > > > Thanks, > > > > > > > > Bill > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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