[shiftzor]

I don't think it has much to do with trust, its more the advice they give you is usually pretty standard and is not always useful. I listen to my nutritionist, but I am not generic and a standard plan doesn't fit. They didn't try to give me a "plan" I just figured it out on my own, which in my opinion is the best way as long as you do figure it out and eat healthily. No one can force you to start a diet.

[Neil Evns]

I was diaignosed at easter with type 2 and went on Insulin righ away. feel great but when i went to the dietician she said i was eating enough carbs, said at dinner i should be eating rice or a potatoe when before i would just have a grill piece of chicken and vegtables. Now i have noticed that before dinner i will be between 5.5 and 6.5 but two hours afterwards im sometimes a 9 or 10 but three hours latter i down to a 6.9. maybe i should try and not have the rice and see what happens as otherwise i my numbers have been fairly good with the odd spike from eating something i shouldnt

[BrianSCohen]

Neil,

Welcome to the forums. I know this is all new to you, but you are going to need to make some changes to your diet. Unfortunately, you will have to consider the dietician an advisor, and in fact an advisor that may advocate a diet different than the one you may find is best. The plain fact is that carbs raise your blood sugar. Carbs are not an essential nutrient, and you don't die if you eat low carb. Chicken and veggies is a great meal, you should have a modest rise in blood sugar levels. Rice and potatoes are high in carbs, I am not surprised by your response.

My recommendation is that you take it as a personal challenge to become knowledgable about diabetes and make your own choices. I would also tell you that diet and exercise are the primary treatments. Insulin and other medications can be helpful and many will eventually need them, but your first line of defense is diet and exercise. Don't think you can depend on insulin to just fix diabetes, it won't. Let us know how it goes.

[Carwy]

nutritionist bad. Carwy no like.
I saw one and she wanted me to eat food rich in Iron. However I have hemochromatosis and told her I could not eat that kind of food. She told me I had to. Well that was my first and last visit to her and I still do not eat iron enriched foods. So I feel you on this one.

[Lizzie G]

I think the problem is that people who are not diabetic fundamentally do not get what it is like, whether they be doctors, nutritionists or just regular guys in the street, so the whole 'one size fits all' nutrition plans are fairly common. i control my weight by regulating my carb intake, i eat a lot of carbs, but relative to my activity level, not a great deal. if im not doing exercise i hardly eat carbs, simple as that, for me weight control and diabetes control go hand in hand. one piece of advice which nutritions would never dream of giving is to add fat to things; i love to cook with olive oil, cream, cheese (not all in the same dish!) and these totally eliminate spikes, i just make sure i split my bolus (and i dont have these meals all the time)...but its what works for you. im a firm believer that you have to develop an eating plan that works for you (or like me, not have a plan just have a catalogue of info in your brain as to how to treat the different styles of eating!); if it doesnt work for you...it wont work!

[Eddy]

Originally Posted by Lizzie G

i love to cook with olive oil, cream, cheese

Mmmm... good olive oil, with a slightly bitter/peppery taste...

Last night I was hungry and exhausted (driving in torrential rains with hydroplaning is tiresome), and didn't want to mess with CHO/insulin before bed. I took a bit of already-cooked ground buffalo, poured on olive oil, microwaved it... and was surprised at just how tasty that simple snack was.

Originally Posted by Lizzie G

(not all in the same dish!)

Imposter! Weakling!

You don't truly enjoy cooking with those three until you have used them in the same dish! Your homework assignment is to make fettuccine:

Saute garlic in excess olive oil. Watch carefully, as it'll go from raw to funky smelling to perfect to burned in a blink.

Add "almost enough" hot water, then begin cooking whole-grain pasta. (For "fettuccine con grasso", I like whole wheat with spinach or artichoke.) When moisture begins getting sparse, add cream and a bit of cream cheese. Use more water, and perhaps a bit of sweet cooking sherry, to prevent things from getting too thick. Season with garlic powder, thyme, oregano, ground white pepper, perhaps some powdered ginger... or your own favorite spice mix for a slightly-sweet, high-fat dish.

Before serving, stir in whatever else suits your fancy. Chicken, prawns/shrimp, feta, asiago, olives, artichoke hearts... all tasty! Sprinkle a little parmesan on top if even more fat is desired.

[HelenM]

one piece of advice which nutritions would never dream of giving is to add fat to things

'My' dietitian does. Though 'good' fat rather than saturated. When I was first in hospital and she supervised my menu choice she' would always annotate one of the veg/salad items with huile/ail (oil and garlic)

[Noturningback]

Originally Posted by Carwy

nutritionist bad. Carwy no like.
I saw one and she wanted me to eat food rich in Iron. However I have hemochromatosis and told her I could not eat that kind of food. She told me I had to. Well that was my first and last visit to her and I still do not eat iron enriched foods. So I feel you on this one.

Good grief! My father had hemochromatosis. Was the nutritionist trying to kill you or was she just looking to increase blood donation?

~Danielle