Just Checking in with a Couple of Questions

[Ilene]

I have been wondering.......I love my doctor. He's been treating me for about 15 years and is very good. Whenever I hear a new health concern on the news he knows what I'm talking about and is able to answer all my questions. I am just a little concerned though, that after I was told by my CDE to check my blood sugar in the morning before breakfast and 2 hours after supper, (I was just diagnosed in May) that he has told me only to check it in the a.m. The CDE said that checking it after a meal lets you know how your body is handling what I eat. If I check just a fasting BS in the a.m. that just tells me my fasting BS is and nothing about how my diet is working.

Another question: When I make a cassarole recipe (from a diabetic cook book) and it says it's so many calories, so many carbs, so much fat PER SERVING what constitutes a serving size? It doesn't mention that anywhere in the cook book so I have to just guess. Do I have to measure the whole cassarole then divide by the number of servings it says the recipe makes? Sounds dumb I know, but haven't seen that information anywhere.

[Harold]

Doctors only get about 4 hours of class room time covering diabetes. Your CDE is the expert when it comes to diabetes, diet, and nutrition.

Sounds like you will have to do the measuring and math since there is no set serving size between cook books.

[liz32]

I agree with Harold, go with the cde. As far as serving sizes most recipes will say, serves 4 or serves 8 etc. You must then divide your casserol into the same amount evenly and that would be your portion to equal the # of carbs. Hope that helps

[Ilene]

O.K. Thanks you two.