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Member Comments for the Article:
Carbohydrate-Counting Chart for People with Diabetes
A Single-Serving Reference Guide
8/20/2009 8:35:34 PM
The chart is excellent and very up-to-dated and accurate. A lot of charts aren't. Most people think a serving size of cooked pasta and rice is 1/2 cup (some think it's a cup). Even oatmeal. A lot of people measure 1/2 cup of dry oatmeal and think they can cook and eat the whole thing because "1/2 cup of oatmeal is one serving". Yes,1/2 cup of oatmeal is one serving - but cooked, not uncooked. Unfortunately even armed with the best and latest information and the best dietitians, it's still a hit and miss a lot of times. So many variables - your weight, size of your waist/belly, how long you've been a diabetic, how insulin resistant your body is, how weak your pancreas is even if your Type II, your overall health, if your sick or in pain, emotions, how much exercise before or after eating carbs, what kinds of carbs, fiber content, sugar alcohol content, how much protein and fat did you eat with the carb (even hours before), how quickly you digest food, how was the food cooked (pasta - al dente? even an over riped banana will raise your sugar more than a firm banana) how your feeling - physically, emotionally, mentally, stress level, when you took your meds, winter months in cold climates and even if your pancreas decides to work more or less then usual after you have eaten a carb or two. Each person's body is different. A lot of people eat healthy popcorn (whole grain) - 2-3 cups. I find even one cup raises my sugar. Yet, I can eat a lot of chocolate with no consequences except for weight gain. Dark chocolate actually lowers my sugar. Interestingly, I have cut way back on my whole grains and increased my fruit. I'm finding it's working for me even though according to what I read and what I've been told, it's not supposed to - my sugar is suppose to rise too high. It doesn't. The point is, what works for one person, doesn't for another. Not to mention, just when you think you have figured out the "secret keys" to successful A1C's, your body changes again, and it's back to square one. As my endocrinologist says, "Welcome to the wonderful world of diabetes!"
In my experience, and the experience other diabetics with whomI correspond , the ADA's recommended allotment of carbs per meals and snacks (30/15, the lowest of the ranges given in this article) still cause too much of a spike in blood sugar. The ADA's daily comes out to 120 grams of carb per day but even those on medication, including myself, have consistently higher numbers than keeping it below 60 or even 80.
I love the info but I agree with Wisewife. For me, it helps to avoid carbs or seriously minimize them. I do love my bread and cookies. Thanks for the chart. Very helpful
8/9/2009 10:34:30 AM
Eating that way I needed Metformin to control my blood glucose levels, and they were 140 after meals. Eating low carb I have no need of medication, and have normal, non-diabetic blood sugars. This diet has way too many carbs for a diabetic to have good control of their glucose levels. Hugs, WW
6/23/2009 7:11:38 AM
Well it is good information. However what I found from my experience that it is not good idea, at least for me, to take very small potion of food. It does not work for me.
Thank you so much for this info, especially the chart. I have been checked for diabetes but test say I do not have it. I know I have sugar issues though, and my mothers brother has it, plus i am over weight and had gestational during my pregnancy. All make me a prime candidate. this is helpful for me to keep from getting it.
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