I was diagnosed with Type 2 two years ago and was so blessed to be immediately connected to a knowledgeable diabetes educator, as well as to be able to maintain non-diabetic numbers through diet and exercise. I humbly offer two things that are important for us to know. (1) It's not just about sugar, it's about ALL carbs (bread, potatoes, pasta, even whole-grain food items). Digestion of carbs begins the moment they enter our mouth, when saliva starts breaking them down into sugar. Many people do not understand that a plate of mashed potatoes has about the same effect on our blood glucose as a serving of table sugar. So please do not be mislead into believing that "sugar-free" means "diabetic-friendly." Sometimes the "sugar-free" has more carbs than the original, making it decidedly diabetes un-friendly! (2) Many dieticians (including DEs) believe that taking in of a consistent number of carbs throughout the day (e.g., 30 at lunch every day, a certain number at breakfast every day, etc.) is the best way to control blood sugar, and many believe that 120 carbs per day is a "low carb" solution. This may work for some people. But I have found that for me, the best way to maintain control is through a much lower carb diet, fewer than 50 carbs per day. I know from reading the Living With Type 2 message boards on the American Diabetes Association that many others have found success this way. In short, with all due respect to USDA and ADA, the number of carbs recommended by USDA and ADA diets is way to high for a lot of us. Regardless of what works for each one of us, best wishes for success to all!!!
- 11/14/2013 7:13:33 AM