Posts filed under ‘low-carb’
Did you know that a half cup of fresh strawberries has only 5.5 carbohydrates? That’s one of the many reasons I’ve been on a bit of a strawberry binge lately. I eat them at breakfast with cottage cheese, a bit of vanilla whey, and toasted pecans. My favorite afternoon snack is strawberries on top of sesame thin crackers with a slice of mozarella cheese. What is your favorite low-carb strawberry recipe?
Apologies for that last little bout of self-pity – sometimes you just have to get it out of your system. And, as my stepmom kindly reminded me, at least the bruises are not on my face. 😛
In an effort to focus on the more positive aspects of diabetes, I’d like to start posting more about all the amazing foods I’ve discovered since switching to a lower-carb diet. Last night I took this recipe for Yellow Tail Snapper Baked in a Salt Crust and modified it for fillets by halving the ingredients for the stuffing, placing the stuffing on top of the filets, then folding them over and securing with a toothpick. I omitted the salt crust and instead topped with sea salt and additional fresh thyme, then baked for 10-12 minutes at 450. It was divine, incredibly aromatic, and of course low-carb (assuming you don’t eat all of the lemon slices). I can’t wait to try it again with whole snapper so we can do the salt crust.
Heard back from my PA today. She does not want to try a “regular” insulin, and said that most diabetics don’t cover proteins with additional units, but because I probably eat more protein than your average person, I can try covering any protein/meat over 3 oz, by counting it as 15 carbs per 3 oz equivalent. (Oh joy, more calculations!)
Speaking of calculations, my sweet husband bought me a calculator to keep in my kit. He didn’t even see this when he was buying it, but it has a lovely little splash of Engrish on it that says “Elephant: So Gentle, So Strong” which will surely make me smile every time I use it.
Allie Beatty of The Diabetes Blog posed an interesting question yesterday about whether eliminating the availability of pork insulin from the US was really in the best interest of diabetics. See C-Peptides and Pork insulin vs. Synthetic insulin and the follow-up Is Human Synthetic Insulin a Cock Block?.
I am embarrased to admit that, in my 10 years as a diabetic, I have never read a book about diabetes. I’ve read many a phamplet and website, but there is nary a book about diabetes in our vast home library. Soon this will change because this morning I placed my order for the just-released, revised edition of Dr. Bernstein’s Diabetes Solution: The Complete Guide to Achieving Normal Blood Sugars. I also threw in his Low-Carbohydrate Solution book for good measure. Dr. Bernstein is himself a diabetic and a long-time advocate of extremely tight control, and the book came highly recommended by Jenny, author of the What They Don’t Tell You About Diabetes site, so I can’t wait to dig in.
I see a pattern developing: even if I end the exercise with highs (170s), exercise + Starlix + low-carbohydrate dinner (tilapia, spinach/asparagus/pepper/goat cheese salad and brussels sprouts) = lows after dinner. I feel like crap – I was 60 and ignored it because I didn’t feel bad now I’m at 50 and am hurting. Not taking the Starlix with dinner isn’t an option, at least not until the endo says its OK to try… so does this mean I get to add some good carbohydrates at dinner after exercise? Do I sense a tiny but glorious serving of cheese grits somewhere in my future?
Last night the Mr. and I went to 10 Degrees South for a belated South African birthday dinner. The food was quite delicious and diabetic-friendly and even brought back some fond memories of our trip to Cape Town many moons ago. We had the crab pastries (seasoned with peri-peri, a perfect spicy something I intend to look up and pursue for use in my own kitchen) and Boerewors to start, then Ostrich and Lamb for main courses. G. had a dinner roll then sent back the remaining bread, and I skipped the mashed potatoes and ate around the carrots in my vegetable side. The meat portions were large but not over-sized, and I left stuffed but not comatose. My blood sugar was 131 an hour after dinner, and probably would have been lower had I not had a two tiny bites of G’s chocolate dessert.
My mother just emailed me to “brag” that her BG after her breakfast of oatmeal and toast, which I suspected was too carb-y and have been nagging her to test after for at least two weeks now, was 90. I’m excited for her and maybe even a teeny bit jealous that her Januvia is allowing her to eat carbohydrates, but not too jealous because I think I’m adjusting to low-carb life just fine, thanks in a large part to G’s constant support. He reminds me to check my blood sugar, helps police what I eat without being overbearing, sends away bread at dinner, buys me tomes full of low-carb recipes, handles more than his share of errands so I’ll have time to exercise, and accepts huge changes his own diet without a single complaint. I feel incredibly lucky to have him. The first few days without carbohydrates were hard but once that scary “constantly hungry” feeling subsided (and the head cold passed), things started looking up.
Oh, and a special thanks to my friend out there who encouraged me to get some light cardio WHILE I was sick. It felt like torture for the first few minutes but afterwards I felt human again. My lungs especially are thanking me today – this is the first cold I’ve had in years that I haven’t been coughing up junk for days afterwards. Thanks E! 🙂