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Yes, having a low fat sandwich on whole grain bread with a small piece of frut is a reasonable lunch and contains about 45 grams of carbohydrate. Depending up one's level of exercise somewhere between 130 and 180 grams of carbohydrate is acceptable.
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Dear Doomed: As many of the other responders have replied there are many things you can have and if you are unable to tolerate between 45 and 60 grams of carbohydrate in a high fiber low fat meal then you should have a conversation with your health care provider. Sandwiches, wraps with soup, salads with beans and a small whole wheat role, or soup is
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Dear tylersydney: I am sorry to hear about your granddaugther. The good news it that the information available and understanding of celiac disease has improved vastly over the last 10 years. There are two organizations The Celica Disease Foundation www. celiac .org/ and the Celica Sprue assocation w ww.csa celiac s.org/ which both have good, reliable
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Dear Nattoman: You are correct in that there isn't one type of diet that fits all people who have type 2 diabetes. While many people with type 2 diabetes, who are overweight, do well with a modest reduction in carbohydrate (not totally omission) there are other people who follow a low fat, higher carbohydrate vegetarian diet with low glycemic carbohydrates
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Dear Tylersydney, I haven't heard of these particular products- can you send a url or reference advertisement so that I can check on them. Thank you
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Dear Wit: It sounds as if you may need to buy a protein source since the items you list don't contain any signficant protein. Low cost protein sources are nuts, seeds and legumes. Then you could have peanut butter on bread with your carrots and applesaurce. Otherwise there are many things to bring for lunch -make deviled eggs with carrots and peppers
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Dear All Who Wrote: As the nutrition manager at Joslin I would like to clear up a few misconceptions. Although the American Dietetic, American Diabetes and Joslin all have slightly different nutrition guidelines for diabetes, each organization stresses the need for individualization of meal plans based on the patient/client needs. Specifically neither
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Congratulations!
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Dear Anne, As the Nutrition Manager I know that managing one's blood glucose, no matter what method is employed can sometimes be frustrating, so don't give up. The glycemic index (GI) is one tool to use as a small scale scapel on top of the basic guidelines for healthy eating and carbohydrate counting. The GI tells you how quickly different
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Dear Gabriel C: As some of the other posts have mentioned LDL (low density lipoprotein) levels are a function of two factors: dietary influences and genetics. Some peoples' genes instruct their livers to produce more cholesterol than is healthy for them. There may have been some adaptive reason for this long ago, as is the case with sickel cell
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