Re: Re: friends, bread and other ramblings

[Guest guest]

The only insulins that dictate when you need to eat are NPH and possibly R

(the latter not used very much nowadays). And although docs are still

prescribing NPH to newbies (unfortunately), there are a lot better insulin

choices that don't require you to eat at a certain time and be a slave to

your diabetes. Vicki

In a message dated 09/02/2002 11:08:32 AM US Mountain Standard Time,

lorhodge.nolequilter@... writes:

> Back before I went on the

> insulin pump, I'd always get upset on family vacations because we always

> had

> to stop to eat just because of me when no one else was even hungry. Thank

> goodness the pump ended all that. I remember one time we were visiting a

> relative where dinner was really, really late & my young son said they sure

> better be glad they didn't have a diabetic at their house! He was about 8

> or 9 at the time. Loretta

>

[Guest guest]

I think every diabetic, at some point, says " to heck with it " & rebels

against the diet & all connected with diabetes. Back before I went on the

insulin pump, I'd always get upset on family vacations because we always had

to stop to eat just because of me when no one else was even hungry. Thank

goodness the pump ended all that. I remember one time we were visiting a

relative where dinner was really, really late & my young son said they sure

better be glad they didn't have a diabetic at their house! He was about 8

or 9 at the time. Loretta

> how many close friends we have. Talking to people we can trust

> > is as good as any therapy, I think. But then, this group is

>

> i told another person privately the other day that i guess this is

> sorta common in the beginning, but i get really sick of eating meat,

> vegies, and i end up going off. only for a day, and usually just

> one meal. my neighbor brought me cheesecake for my birthday and

> rather than taking it to someone else, i ate it. BS of 243. that

> won't happen again, because it really was not all that good.

>

> i think you just want to rebel, and scream to the universe that you

> are not wanting to have to do this, and the frustration just

> mounts. you just want to hear those words " well, you're cured; no

> more diabetes " , and it's hard trying to realize that that just does

> not happen. pat

[Guest guest]

Let us know how it goes, Pat...we'll be rootin' for you. (But not holding my

breath, smile.) Vicki

In a message dated 09/05/2002 7:43:29 PM US Mountain Standard Time,

JusMakeLemonade@... writes:

> i'm gonna see what my mileage is. pat

>

>

[Guest guest]

Pat wrote:

> just got back from the doctor and told him my BS HAD been stable,

> even with the cranberry juice. except for the rolls i inhaled. he

> asked if that affected my BS, and i told him i was at around 243, so

> yep, just a little. lol i doubt i could have finished dinner

....

> complications, but i'm finding staying on the low carb is difficult

> for me (at least right now). maybe my other issues are

> complicating things, but i have one more meeting with the dietitian,

> and i'm gonna try the ADA exchange (or whatever) and just lower the

> carbs they recommend, but at least have some rice, or bread, and see

> if i can get used to counting grams that way, and then work myself

> into the low carb.

Pat, many people find that carbs are addicting, and quite a few find that

trying to eat " just a few " (e.g., a little rice and bread) is self

defeating. I suspect that some on this list have found that a little rice,

bread, etc. just leads to more rather than to less. It often takes some

time for our bodies to adjust to performing well eating only a small total

carb intake, and getting to this place may take longer, and be harder if we

try to partially satisfy our carb cravings along the way. However, YMMV.

Whatever you do, test, test, test. Seeing what works can be a very potent

motivation to stay on track.

Tom the Actuary

[Guest guest]

Pat, the ADA diet has worked for me as long as I cut the carb portions in

half. Even when I eat white bread, my levels are still within range. It

might work for you.

in Manassas

[Guest guest]

Pat, all you can do is give it a try and see what happens. I did fine on it

as long as I kept a balance of 30 grams of carbs to 21 grams of protien.

There were a few carby items I could not eat no matter what (like cake!) but

I could have a tuna sandwich with white bread and still be fine.

I hope it works for you.

in Manassas

[Guest guest]

As I said on another list, telling a diabetic he can have 'a little' sugar is

like telling a drug addict he can have 'a little' heroin.

RE: Re: friends, bread and other ramblings

Pat wrote:

Pat, many people find that carbs are addicting, and quite a few find that

trying to eat " just a few " (e.g., a little rice and bread) is self

defeating. I suspect that some on this list have found that a little rice,

bread, etc. just leads to more rather than to less. It often takes some

time for our bodies to adjust to performing well eating only a small total

carb intake, and getting to this place may take longer, and be harder if we

try to partially satisfy our carb cravings along the way. However, YMMV.

[Guest guest]

Re:

> Anything that isn't a protein or a fat is a carb... and carbs

> are sugar.

Things aren't quite that simple. A couple of exceptions are:

Fiber. It is technically considered a carb (that's why we subtract

it from total carbs on food labels, but it is not digested and

converted to sugars by our bodies.

Alcohol (the drinkable kind). It is generally metabolized by our

livers without needing insulin, and it tends to inhibit, rather than

increase, blood glucose production. (However, the unfermented sugars in

wine and beer to provide digestible carbs.)

The sugar alcohols (maltitol, zylitol, etc.) that are used to sweeten some

sugar free products are also metabolized differently. First, they are only

partially digested (and, therefore, only provide about 1/2 the calories of

regular carbs) and, apparently, much of the digested part is metabolized

without requiring insulin. They are a very YMMV matter -- some are barely

affected, and some seem to find them quite spiky.

Tom the Actuary

[Guest guest]

Although, as Tom pointed out, it isn't quite that simple, it forms the basis of

an analogy I use with my nondiabetic friends to describe how we must plan our

meals.

Imagine that you are living in a country where almost every foodstuff has some

arsenic, and almost every recipie calls for arsnic. Now, it is possible to

ingest a little arsenic without it killing you. It is possible to ingest a very

little without even making you sick. But, with some arsenic being in nearly

everything you put in your mouth, you can very quickly build up dangerous levels

if you aren't very careful.

RE: Re: friends, bread and other ramblings

Re:

> Anything that isn't a protein or a fat is a carb... and carbs

> are sugar.

[Guest guest]

Thank you for the clarification Tom

Rita

" Indeed, I tremble for my country when I reflect that God is just. "

-- Jefferson

-----Original Message-----

From: J. Bolen

Re:

> Anything that isn't a protein or a fat is a carb... and carbs

> are sugar.

Things aren't quite that simple. A couple of exceptions are:

Fiber. It is technically considered a carb (that's why we subtract

it from total carbs on food labels, but it is not digested and

converted to sugars by our bodies.

Alcohol (the drinkable kind). It is generally metabolized by our

livers without needing insulin, and it tends to inhibit, rather than

increase, blood glucose production. (However, the unfermented sugars in

wine and beer to provide digestible carbs.)

The sugar alcohols (maltitol, zylitol, etc.) that are used to sweeten some

sugar free products are also metabolized differently. First, they are only

partially digested (and, therefore, only provide about 1/2 the calories of

regular carbs) and, apparently, much of the digested part is metabolized

without requiring insulin. They are a very YMMV matter -- some are barely

affected, and some seem to find them quite spiky.

Tom the Actuary