My new best friend: type-II diabetes
I found out on the first Monday in March that I'm diabetic. Just crossed the line. No big surprise, really. It runs in my father's family. I'm a little in shock, still. But it's time to make some changes.
I wonder if any of you has diabetes, and whether you can recommend a cookbook or two. Thanks.
Folks, we've had to remove some replies giving the original poster tips on managing the disease. While we know that everyone meant well, giving medical advice is jsn't something that the Chowhound boards are designed for.
Please keep your replies focused on finding diabetic cookbooks or other recipe sources.
re: The Chowhound Team
Wow. I got really good advice from mcf, and I want to thank him or her for what s/he had to say. I'm glad I got to read it. I'd love to discuss the 50% fat idea with you some more, mcf, if you would please e-mail me (address in profile).
mamachef, what do you mean by carb-to-sugar conversions?
Thanks to the rest of you, too. I'm probably not going to be hitting the substitutes for sugar just yet. I want to get more of a handle on things like eating vegetables first.
re: Jay F
Jay - I am repeating here a portion of a post that I made earlier (which the mods deleted because, in addition to including information about recipes and cookbooks, it also included a bit of a pep talk that they deemed off-topic).
The American Diabetes Association publishes a monthly magazine that includes recipes, as well as advice on meal planning (as well as other topics). By joining the ADA (with which I have no affiliation whatsoever), you automatically get the magazine. They also publish cookbooks that can be bought separately.
We're a family of diabetics with about twenty five years of experience. We have been able to maintain good control with Type II diabetes with simple dietary adjustments to forestall insulin dependence. We have never found a single diabetic cookbook that has a complete collection of good recipes. Some recipes in every book seem to work well while others can be somewhere between terrible and disgusting.
We have found that the most difficult foods to prepare for diabetic diets are baked goods. Especially desserts. We calculate carbs. separately from sweeteners. HGI for our group remains within the range of 5-6.
Here are a couple that might be worth your consideration:
We have found that Splenda and Altern (Walmart) work best in cooking (other artificial sweeteners become bitter when subject to high heat) but there are other (newer) products on the market that we have not yet worked with.
The best advice I can offer is, rather than relying on specialized cookbooks for regular meal planning, learn to adapt your regular recipe collection to diabetic formats. It's worth the time. Last point, and perhaps most importantly, learn to read labels and calculate sugar and carb. contents relative to intake restrictions.
A word of caution - self diagnosis with diabetic conditions (like many other diseases) can kill you. It may kill you slowly but it can shorten your life expectancy. Find and work with a good board certified endocrinologist (or a couple of them) and consult a dietitian to create a team to help you manage your disease. A good team will work to help educate you. Diabetes is not a single disease and no two conditions are precisely the same.
Wishing you the best of health ....
All very good advice. Also bone up on carb-to-sugar conversions; they can be a hidden source of danger.
And best of good luck to you. I have low-and no-sugar recipes, so if you ever need help with a specific suggestion, please feel free to ask. You'll get nothing but help here, that much I know for sure; CH's of every stripe deal with every form of dietary restriction known to personkind, so I know that all you have to do is ask. : )