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diet plan recommendation questions

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Tanya posted on Thu, Jul 23 2009 7:02 PM

I am trying to get back on track again after some lapses in managing my diabetes and I have questions about diet plan and Joslin recommendations.  In particular, I would like to know how to put together/calculate/balance a diet plan with the 40% carb and slightly higher protein that I saw as currently recommended on the Joslin website. That seems different from what I see elsewhere.

I'm a 47 year old obese woman. I was diagnosed with Type II diabetes approximately 4 years ago. My PCP sent me to diabetes education (in Portland, Maine) which I completed. 

I was surprised at the time how many carbs were prescribed on the diet the dietition gave me, probably 55% and maybe 3 ounces of protein a day. Even during times that I am overeating, eating junk etc., though I clearly eat too many calories, too many bad fats and too many simple carbs,  I have never had a bowl of cereal and two pieces of toast for breakfast.  Maybe this is just subjective, but whenever I have been on that kind of ratio of carbs to protein with low fat I have felt  weak and hungry on and off throughout the day. I remember this particularly long before I was diagnosed with diabetes, back in the early 90's when my husband insisted that we go on the super low fat diet where dinner might be spaghetti with tomato sauce.

Of course I need to lose weight, and my other concern is that on the previous calorie restricted diet my dietition gave me, there was a relatively low proportion of the fruits, vegetable and milk that I read are important to health, as well as so little protein that it was hard to work enough oily fish in.

I am going to my new doctor in Austin next week and I am sure he will once again refer me to a diabetes educator (though I am not insured and cost will be an issue.) I am wondering if diabetes educators in general are now prescribing the formula recommended on the Joslin website, and if not, how to find one that does (as long as it is safe for me.) And, again, how to calculate for myself the proportions for a 40/30/30 diet of, say, 1,700 calories. 

Thanks for any info.

 

 

 

 

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Ron AKA replied on Thu, Nov 5 2009 6:47 PM

Nelle:
They die of heart disease, strokes and kidney failure caused by high BG.  Read Gary Taubes What If It's All Been a Big Fat Lie and his book Good Calories, Bad Calories for some interesting stuff on what is good for the heart.

I'm afraid I'm more traditional in my approach to medical advice. I will stick to the mainstream and avoid saturated fats, trans fats, excess sodium. I also like to eat foods that are high in soluble fiber and of a low glycemic index. For heart and stroke advice I go to the heart and stroke foundation for information.

I agree that you need to avoid high BG, but you also need to avoid the bad foods noted above.

Ron

Not a med prof. Just diabetic type 2 on Prandin, Levemir, ramipril, indapamide, Crestor, & ASA. Diag. Feb/01.

"I have not failed. I have just found 10,000 ways that don't work." - Thomas Edison

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Nelle replied on Fri, Nov 6 2009 9:10 AM

Well, still, you might want to read a little of the research that is being done and the new thinking about fat and even sodium.  Gary Taubes article that I mentioned before is a good place to start.

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Tor replied on Fri, Nov 6 2009 10:45 AM

I was diagnosed with type 2 in March of 1998, I was under a bit of stress in the last year due a death in the family and a few other circumstances, And I had become a bit lazy and had reduced the time I spend exercising to about half an hour per day. So my thoughts about BG expectations were Oh Oh,.

Yesterday I had my annual endo appointment (Dr. Richard Bebb here in Vancouver) and we were both surprised when reviewing my test results. HBa1c was up a bit - 5,6 - not too bad, fasting was ok at 108, given my age he though blood pressure 124/72 was ok as well. Cholestral was perfect - I am taking meds for that.

I attribute these results to my diet. The ONLY carbs I consume are GG bread and low carb pasta I order online and just like Ron I avoid saturated fats and trans fats like the plague. If you do a google search for GG bread you will find sources.  I also go for a walk after each meal. Used to be 40 minutes now maybe 10 minutes,

My absolutely favorite breakfast though I can't afford it every day is two slices of GG bread, a few capers, a slice or two of smoked salmon, a scrambled egg and freshly ground pepper.

Wow!

 

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lebrecht replied on Fri, Nov 6 2009 12:00 PM

Hi Tor:

I am  so relieved to see you posting again.

Keep up the good work.

I missed you, even if I no longer post as much. I find this new board a bit confusing and hard to adjust to.

Best wishes for your continued success.

Anne

Type 2  for 25 years. On insulin, Humalog, Lantus. 

Published author:     http://www.annelebrecht.com 

Novels, Poetry, Short Stories, Articles.

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kat replied on Fri, Nov 6 2009 1:42 PM

 

Wow, Tor -- Those results would be great in more usual times.  Considering what you've been through recently, they're downright fabulous!  Keep up the good work.

T2, diagnosed 12/98.  Diet and exercise 2/03 - 11/08.  Now back on metformin 500 ER.

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lebrecht replied on Mon, Nov 9 2009 6:43 PM

I found a reasonable source for GG Scandinavian Crisp bread.  The one Tor suggested.

http://www.netrition.com/gg_bran_crispbread_page.html

 

 

Anne

Type 2  for 25 years. On insulin, Humalog, Lantus. 

Published author:     http://www.annelebrecht.com 

Novels, Poetry, Short Stories, Articles.

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Tor replied on Tue, Nov 10 2009 1:19 AM

They do have a good price at tne source you found Anne. I pay $100 Canadian (about $95 US) for a case of 30. However there are stores that sell them for up to $6 a package.

Also a slight correction to what I said earlier about the low carb (Dreamfield) pasta and GG bread being my only carb sources. What I meant to say was that they are my main carb sources.

I do enjoy the occasional breakfast with fresh multigrain rolls and once a week I'll have oatmeal from Irish steel cut oats, fresh or frozen berries depending on the season. And I eat squash and vegetables that contain some carbs. It's the old 80 percent rule I guess, if you follow that you can away with some exceptions in the 20 percent slot.

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