[Debbie Sue]

I apologize for top posting and asking so many questions, but I really feel left out in the dark. I have the mandatory diabetes education classes but not until 6-16-08. I have a kitchen loaded with all sorts of carbs that I can't/shouldn't eat and my appetite is very low. I was munching ice cubes but the desire is fading. I ate a Starkist Tuna to Go lunch and some reheated frozen corn. This is my first day for the Metformin and Actos, so I guess I'm still in the experimental stage?

[xMenace]

Mendosa has some great advice Advice for Newbies

[princesslinda]

Its hard to know what to eat starting out, that's why testing 2 hrs after the first bite of food is so important, as it shows how YOU tolerate certain foods. I was given a goal of 140 or less 2 hrs after first bite of my meal. Of course, you are just starting out on meds, so it will take awhile to see results.

Many of us find if we minimize carbs (esp. potatoes, rice, pasta, bread) our blood sugars stay at a better level.

Corn and peas are starchy, and can cause a rise in blood sugars.

Tuna is good, as are most lean meats, cheese, and fish. Eat lots of green veggies, salads, nuts, eggs. Avoid cereals, as these are often high in carbs. S/F jello or jello pudding and Breyer's carb smart ice cream are quite good.

[Debbie Sue]

Thanks for the help Linda. I am reading everything I can. Your simple way of looking at the whole picture helped me quite a bit. I am making too big of a deal out of it. I really need those education classes and soon. I love the idea of more salads. I've been craving those like crazy lately. Now to see if I can do without French dressing...

[sprzepiora]

This has been working for me, concentrate on a meal at a time and work at making it better every week. For instance I generally eat a lot of carbs and cover it with insulin, but this is not good for the long haul. I have been eating 80g carbs per meal, sometimes up to 100, but understand this is all new to me and although I am eating a lot of carbs, I am eating MUCH healthier foods than I used to. I am trying to slowly adjust my carb and calorie intake. I also find the lower amount of carbs I eat the easier it is to keep my good numbers, but we need some carbs for energy.

The meal I am working on right now is lunch, I usually eat out for lunch and I have two places I go to to eat lunch right now, Mc Donald's and Subway, at both places I can get lunch for about 50g carbs. At Mc Donalds I do a chicken salad with grilled chicken and a cheese burger, at subway I'll get a turkey sub. I am still working on other places, but it is a process.

You will find you generally eat the same foods, so find what works for you and use it.

Look for a post by XMenace (I think ) that is very informative on what foods generally work.

Please, Please, Please do not beat yourself up over it, work hard at it of course, but if you have a bad day, just say you had a bad day. Sometimes our numbers can go up because it's Tuesday

[Real4]

Originally Posted by Debbie Sue

Now to see if I can do without French dressing...

Why? The oil in salad dressing is totally irrelevant to diabetes. Carbs count, not fats, oil, protein, etc. That's the short of it.

[Evermont]

Originally Posted by Debbie Sue

...Now to see if I can do without French dressing...

Welcome to DF Debbie Sue. I never liked French dressing myself, but I looked up a few recipes for it. Depending on how you make it I think there's a chance for a diabetic friendly adaptation. I saw recipes that have sugar and ketchup (which has sugar). Also most of them called for less healthy oils. If you want I could try to help you adapt one - you might like it better than store bought anyway! Find a recipe you like and I'll help you tweak it.

[Debbie Sue]

I'm really fond of Ott's French Dressing, but it's loaded with sugar. I do like the idea of concocting one of my own and I like Splenda sweetener so maybe a recipe can be tweaked with Splenda?

[notme]

Originally Posted by Real4

Why? The oil in salad dressing is totally irrelevant to diabetes. Carbs count, not fats, oil, protein, etc. That's the short of it.

French dressing (especially bottled) can contain a lot of sugar. Better off with vinegar and oil.

[Keezheekoni]

I don't like most salad dressings, but I did find that I really like balsalmic vinegar spray dressing. You might try one of the "spray" dressings since they are low in carbs and seem to work really well for portion control.

[princesslinda]

I LOVE balsamic vinaigarette dressing...and you have the added benefit of the vinegar, which can help lower post-meal #s in T2s.

I've never seen spray-on vinaigarette, i'll have to look for it.

[Evermont]

Originally Posted by Debbie Sue

I'm really fond of Ott's French Dressing, but it's loaded with sugar. I do like the idea of concocting one of my own and I like Splenda sweetener so maybe a recipe can be tweaked with Splenda?

See? Now you're talkin' like a T2! Personally I go for natural sweeteners in general. There are a lot of folks here that would endorse Splenda as a substitute. I might use agave nectar which has a lower glycemic index than sugar, but you get the idea. Try adding the sweetener last and slowly while tasting it - stop when it's good enough. You may find over time that you can cut way back as you get used to eating less sweet foods.

I would also try using extra virgin olive oil rather than anything else. In a dressing like that you're not likely to notice the difference anyway - why not be extra healthy about it?

[xMenace]

I'm trying Splenda for the first time. So far I don't really care for it. I don't use much sweetning anyway. I'm sweet enough already. I buy EVOO it bulk though. I even wash my hair in it

[Janlaton]

If you can not do without the dressing put it on the side, dip your fork into the dressing and then into the salad. You will find you use much less dressing this way. I use such a small amt of dressing, less than a teaspoon on a large salad I do not count it as carbs.

Glad to hear you are latching onto the info. It takes a while to absorb but raw greens are good and low in carbs that is the way my doc put it to start out! Be sure not to add croutons they are dried up bread. Also eating a lot of crackers with a salad is a no no as well. 3 or 4 with no other carb is ok.

Keep in mind that a person using insulin can eat more carbs and cover with insulin while a type 2 has to watch what they eat because we do not have the insulin to inject ourselves with.

Hope this helps out some. If I ramble to much say so.

[Debbie Sue]

Oh I love rambling. I'm often guilty of it myself, soooo ramble on!

I love ice burg lettuce salads because of the compaction of the lettuce leaves. I like to slice a head into 4ths, wedges, add some small veggies and drizzle dressing over it. This would be a meal for me, nothing else. So, I will give EVOO a try on my salads. It's a yummy oil and I've used it, plus spices, to dip bread in it. Not now though, just for cooking and salads.

I am learning so much from you guys, maybe I should rename my handle Spongie?