Confused with Diabetes cookbooks

[jacatone]

I've read a lot of diabetes cookbooks and find this area very confusing. I don't really see any difference between these specialty diet books and regular cookbooks. Many diabetes books seem to promote pasta, white rice and potatoes which I would think was a no no. Has anyone had a similar reaction?

[DeusXM]

Most 'diabetes' cookbooks date from a time when people still bought 'diabetic' foods and the consensus was that people with diabetes had to eat a certain way. Even more unbelievably, up until about 5 years ago, medical opinion was that people with diabetes should base their meals around starchy carbohydrates to ensure steady glucose levels.

This was back when people were far too concerned with hypos. Modern opinion has now dramatically u-turned - it's realised that high carb diets simply result in hight blood sugars. Unfortunately there are still too many people who peddle this **** because they don't realise you can adjust your medication according to what you eat. I've bumped into quite a few 'doctors' who seem to think I should take a set amount of insulin and eat to fit that, rather than vice versa.

[maggiewjk]

I've read a lot of diabetes cookbooks and find this area very confusing. I don't really see any difference between these specialty diet books and regular cookbooks. Many diabetes books seem to promote pasta, white rice and potatoes which I would think was a no no. Has anyone had a similar reaction?


I must admit ,i am really confused myself!!!!
as i have been following the same diet and nobody told me any different ?
Its no wonder i cant loose weight .!

[JediSkipdogg]

I must admit ,i am really confused myself!!!!
as i have been following the same diet and nobody told me any different ?
Its no wonder i cant loose weight .!

Most diabetic cookbooks I believe just promote no sugar. Which 10 years ago was what doctors and researchers thought was bad for diabetes and caused sugars to rise. The believed that you could eat an unlimited number of carbs and your sugar would never rise, but if you ate one M&M, say goodbye to good control. Now days it is the complete opposite and the idea to perfect control would be zero carbs. Then you just need a basal rate of insulin to cover the glucose your body produces in a day.

[Ritehsedad]

Try, "The Good Carb Cookbook, Secrets of Eating Low on the Glycemic Index", by Sandra Woodruff.

[rzrbks]

jacatone

I've read a lot of diabetes cookbooks and find this area very confusing. I don't really see any difference between these specialty diet books and regular cookbooks. Many diabetes books seem to promote pasta, white rice and potatoes which I would think was a no no. Has anyone had a similar reaction?

Depends on what the "Proper" path is for you.

rzrbks = T1.5, Type A personality with stress caused heart attack at age 42, weight not a problem; pasta, rice and potatoes are much better for me than something that would induce high cholesterol and add to heart problems.

[rea]

there isn't much difference in most books, except usually some information about diabetes, and lower sugar alternatives.

but, from a marketing standpoint, if a company can get away with putting out a different cookbook for different categories of people, sell it and make money, why not? I would!

there are cookbooks that market people blood type, by diet, by ethnicity, health problem, region, country and age. if someone thinks they can sell you a cookbook, chances are are they will make it. change the title, add different graphics -booom! its personalized, and someone out there will buy it.

I got FIVE diabetic cookbooks the first year I was diagnosed. I use none of them, but that is my personal preference. I use an old cookbook from the 1900's, subsitute flours, and away I go.

BUT, if you are not a person who can just 'wing it', and many of us arent', a diabetic cookbook can really help you with ideas. if only to show you that diabetics can eat the same food as anyone else, if they want to, and plan to.