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Eating with Diabetes: Desserts and Sweets

Can You Have Your Cake and Eat It, Too?


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  • I really needed this! Thank you . . . finally, it makes sense!
  • Excellent article. I have noticed that that 15 gram is just enough to take care of a craving. I am going to incorporate this new information into my plan
  • Great article, good information to add to my knowledge base.
  • I wanted to comment on another article, about foods that are free for diabetes but couldn't (no comment section) so I came here. I read this article and now I'm really furious. This is about Type 2 diabetes and I really wish these so called experts would stop using the term diabetes!!! Diabetes has many different forms and depending what type you have, that will tell you what foods you can eat, your diet etc. I'm sick of hearing about Type 2 and having it hailed as THE DIABETES and it's NOT!! Type 1 is far more prevalent, it is an auto-immune disease and everything about it is very different than Type 2. So how about far play, how about experts such as this author also focusing on TYPE 1!!!!
    As a diabetic, this article is horse manure, written by a non-diabetic I suspect. I just read an article where healthcare "professionals" cited that diabetics can have 75g of carbs per meal. All the comments from diabetics were in disbelieve, all stating that they had to stay under 10 carbs in order to maintain control of blood sugar.

    A huge problem we diabetics face is the out right lies so called "professionals", like this author, inflict upon us. And, they make a boat ass load of money off us us diabetics with their drivel.
  • Yea, she recycles this nonsense about once a year.

    But hey, she's a licensed and registered dietician. No need to re-examine her outdated training.

    Watch this.
  • I would love if I could eat as many carbs as this article suggests. Maybe my diabetes is a different sort of animal. To stay off medication I had to really eliminate a lot of foods like rice, potatoes, flour.
  • This is just wrong on several levels. Type 2 diabetes is caused by something called "insulin resistance". When we eat any carb, it ends up in our bloodstream as "blood sugar" or glucose. The body senses the rise in the level of glucose and causes the pancreas to release insulin. Insulin then assist the cells to absorb the glucose out of the blood into the cells for use as an energy source.

    With Type 2 diabetes, what (usually) happens is that we eat too much sugar (or carbs, which are broken down into sugar) TOO QUICKLY. When that happens, too much sugar enters the bloodstream, forcing the pancreas to release a LOT of insulin. At some point the cells become "insulin resistant" meaning that the insulin doesn't work "as well" any more. So the pancreas has to interject even MORE insulin , causing even more insulin resistance etc.

    There are additional things going on, including fat cells giving off chemicals which trick the brain and so forth but for this discussion we are going to concentrate just on the glucose / insulin cycle.

    What is important here (for this discussion) is that simple carbs (sugars) enter the bloodstream extremely quickly. The more sugar eaten, the more sugar in the bloodstream, the more insulin released. At some point the pancreas "wears out" and can no longer create enough insulin to deal with the high sugar levels and the diabetic has to start injecting additional insulin.

    NOTE that this is NOT a good answer. The cells themselves are insulin resistant, and high levels of insulin CAUSE insulin resistance, so simply injecting more insulin into the body is only going to make the insulin resistance worse.

    The right answer is to not consume sugars or simple carbs. I am sure that anyone with diabetes has run into "glycemic index". That is simply a measure of the difficulty of extracting the carbs from the surrounding foods. Pretty much all plant material has some carbs, but some require no work at all to extract (think sugar / honey / grape juice). Those are called "high glycemic index" carbs. Some carbs are very difficult to extract, think crunchy green vegetables. They have a lot of fiber and the carbs are embedded in those fibers and are hard to get out. That is called "low glycemic index".

    So it is perfectly OK to eat low glycemic index foods. The reason is simple (and twofold). First there is so much fiber in most of these foods that you fill up before consuming very much actual carbs. The second reason is that what carbs are in there take a LOOOONG time to get pulled out of the fiber and passed into the blood stream. So yes, it does eventually happen, but instead of spiking the blood sugar within 20 minutes, it is absorbed over a period of hours, does NOT spike the blood sugar, and only a small amount of insulin is required to handle the small amounts of glucose in the blood.

    So if you eat a donut (or two or three) the sugar is in your blood within 1/2 hour, literally. AND the levels of sugar in the blood will rise to 200, 300 or more. EVERY part of that donut is easily digestible, the sugar itself as well as the flour. ALL of those carbs are in your bloodstream within 30 minutes.

    Eat an entire two cups of asparagus and the total sugars will only hit perhaps 140, and then only over a many hour period. MASSIVE DIFFERENCE.

    BTW we all look at carbs as a number. I looked up a dunkin donuts glazed donut and total carbs is 22 grams, sugars is 12 grams. But all 22 grams of that donut is in your bloodstream within 20 minutes, causing a MASSIVE spike in your blood glucose.

    I looked up asparagus and one spear is .6 grams of carbs, in other words you could eat
    36 spears of asparagus and get exactly the same carbs out of it. However it would take MANY HOURS for those carbs to get into the blood stream.

    The problem with this article is that it treats all carbs as equal, which THEY ARE NOT!!! Sugar is poison, precisely because it is different from other low glycemic index carbs. Precisely because it IMMEDIATELY spikes your blood sugar, causing massive spikes in insulin, causing your cells to become insulin resistant.

    I know that you want sweets, you CRAVE sweets (that is another issue) but sweets based on sugar are POISON to your body. Only you can take control and stop consuming the poison. These dietitians telling you that sugar is OK doesn't make it true. ALL HIGH GLYCEMIC CARBS ARE POISON TO YOUR BODY!

    Watch this DOCTOR explain it to you:
  • I'm sorry but I do not agree with consuming refined sugars of any kind . I do however consume natural sugars from fruit and vegetables except potatoes . Potatoes send my blood sugar levels through the roof , and I feel really poorly . I think that this advice is flawed . I know the modern idea is to eat sugar containing foods but I prefer to err on the side of caution and avoid sugar containing foods .
  • I am able to keep my blood sugar low by eating a low carb, high fat diet.

    70% fat
    15% protein
    15% carbs

    Eating lots of vegetables, healthy fats, meats and a small amount of low glycemic fruit allows me to have stable low blood sugars.
  • Miamojo and Wildkat are sooo right. For me personally the whole '30 to 45 grams of carbs a meal' is a recipe for disaster. I eat about 50 g of carbs a DAY and that helps me feel good. And it helps me lose weight! Any more and I can't lose weight no matter how few calories I eat. When are they going to realize that Type 2 is caused by insulin resistance and thus by eating carbs and not tell people they can just go on doing that and thus making it worse and worse? I just stopped going to my diabetes education class because they were spouting the same nonsense and when I tried it it was worse then ever before and my numbers were terrible!!! If you're diabetic, don't just blindly do what the 'specialists' tell you. Use a blood sugar monitor to check what keeps you low and what doesn't, and keep a diary of what foods make you feel okay in the short -and- long term and what foods don't. Despite the specialists' nonsense not each body processes carbs (or possibly other things) the same.
  • JOHNMN1952
    At my doctor's recommendation, I started working with a diabetes nutritionist. I was very surprised when she said I could have 60 carbs per meal and either two 30 carb or three 20 carb snacks per day. We set calorie and carb goals AND exercise goals. In 6 months I have lost 39 lbs and my A1C went from 6.8 to 5.1 . Technically I am no longer diabetic although I need to stay with my new lifestyle if I want to stay off medication.

    I had just crossed from pre diabetic to diabetic when I started working with the nutritionist. Goals and recommendations would probably be different for someone with a higher A1C or who had been diabetic longer. I really recommend finding a nutritionist who specialized in diabetes and finding time for 20 minutes of exercise 6 days a week.

    It can be done.

    Good Luck!
  • Over the past couple of years, I've been seeing more and more written about how those with type 2 diabetes can go off their diabetes meds completely by following a low-carb diet, essentially resolving the condition. Not something radical like Atkins, but a diet where the majority of carbohydrates come from vegetables. Are desserts and carbs really worth having type 2 diabetes for? Are they really worth risking serious health consequences for? It's possible to eliminate a craving for sweets and carbs. If a person has a problem with carbohydrate metabolism -- which is what type 2 diabetes is -- why keep telling them it's OK to continue eating more carbs than their body needs or can handle? Why control a disease with meds when you can resolve it instead? I saw this happen with a close friend who was considerably overweight and had type 2 diabetes. She followed a very healthy low-carb diet, and within several months she was able to go off the diabetes meds, get rid of her intense sugar and carb cravings, and lose more weight than she'd ever been able to on previous attempts.

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