I know beans about diabetes other than I have had friends who were diabetic and my dad had Type II which is why I’m responding at all. My dad used the “reward” method if he yearned to eat a no-no in that if he wanted that bowl of ice cream he would go out into his shop and do some work or go out walking first. From what I observed, after his “exercise” he would take a reading and then decide how much of that ice cream he could have.
Hi, Samual! From what I've read in various places over the last year or two, not all 'white foods' need to be completely shunned. The carbs in root vegs, rice, and whole-grain pasta are partially converted to 'resistant starch' if it's deeply chilled after cooking. Simple to do! You can then eat it cold or reheat it. Green bananas are a great source of resistant starch, but turn to near sugar the riper they get. Resistant starch apparently has many health benefits in addition to managing diabetes, like feeding the 'good' gut bacteria and improving immunity. Those keto fanatics are nuts about it! --- And here's a fun tune to play while exercising . . .
My wife was on insulin until about ten years ago, but her diabetes went away when she lost weight. Technically, I think her doctor considers her to still be diabetic because she has to watch her levels but she is no longer on any diabetes medication.
After my wife died I fasted for 40 days once a couple of 20 days, 15 days and 10 days over a 4 month period, lost 40 pounds and didn't need insulin or prescriptions any longer. Couple of years ago got down to 200 pounds by walking 5 miles a day, I do believe if I fast and walk lose weight and keep it off my glucose will return to normal. And keep it off is the key.
There you go then. If your able to move then get busy before something lese is affected by this ,like stoke,kidney,heart,eyesite,etc,etc,etc,
I haven't had a problem with diabetes although I am overweight, but I don't have much problem losing thirty or forty pounds, usually starting with fasting, then moving into low-calorie soups, but I can't keep it up over a long period of time. Once I decide to start having some regular meals, my weight loss program is all over. I also lost quite a bit of weight a year ago last spring, when I was hiking from 10-15 miles a day. But in the summer, the bugs come out, and winters are a bit cold for hiking here.
The whole thinh is to move in some way or other, I know when I sit here on;line too long I not only lose energy but also balance and just don't feel good.
I gotta chime on on the whole wheat pasta thing. Here are the glycemic indexes of pastas: -White durham wheat spaghetti, the most common kind of grocery store pasta = 44 (low G.I.) -Whole wheat pasta = 40 (low G.I.) There is a slight difference, but no pasta is gonna spike your blood sugar from what I read. Pasta gets an unfair bad rap in high blood sugar discussions. The G.I. for pastas does have a wide reported range. None of the figures are a high G.I. (the highest number for white I saw being 50), but whole wheat is always gonna be a little lower than white pasta. I took a look at my box of Mueller's and it's made with semolina flour, whose G.I. is in between that of white and of whole wheat. Whole wheat pasta has 1 more gram of fiber per serving than white pasta. (Men should get roughly 40 grams of fiber a day/280 grams per week, while women should get about 25 grams per day/175 grams per week.) I have a pet peeve for doctors who tell me to switch to whole wheat pasta to "get more fiber." Yeh. One gram of fiber per week, unless I eat it more than weekly. Why even mention it? It's almost insulting.
It is not the GI thing so much as taste, what good is a low GI food if it tastes like dog food. Now if they can manufacture a low GI food that tastes like a Twinkie there you go.....
@Samual Yoder - Your post made me want to sign in - I laughed at your Twinkie comment. So funny. It is a shame that the foods we like the most, of course are the bad ones for us. Personally , I think quantity in any food or drink is more important than the food choice. I have struggled with weight most of my life. I have been thin and sickly , to chubby and just fine thank you. I stopped dieting many years ago. Mainly because you can not live off a diet forever, plus i refuse to give up certain things. Beans, booze and potatoes ! I grew up on beans and potatoes at a age that by todays standard would be child neglect. But hey that is what we had. I like a good drink ever so often, therefore no reason to give that up. But I have modified the my intake, by not having potatoes all the time, or beans. Using other foods that I do like to fill in . But I also am not diabetic. Watch some videos about diabetic eating on U tube maybe, and maybe have a Twinkie, if you have been moderate during the day
I agree. It just seems that for some reason whole wheat pasta is the sham universal poster child for low G.I./high fiber. It has a great marketing team. I just got my annual blood work back and my A1C continues to bump up against 6.0 but not achieve it. It's been at that level for 15-20 years. I guess I'm lucky. I've put on weight and I don't exercise, and the past years I've been eating cookies and ice cream, which have never been part of my diet. By all rights it should have gone into the Danger Range a awhile ago. My doctors have been telling me that I'm "pre-diabetic," and I've just blown them off by reminding them that I'm also "pre-dead." On a parallel issue, when I was first diagnosed with high cholesterol (heck, close to 40 years ago) I went on a meatless diet for 6 months and ate mostly whole grain rice and beans in their myriad forms (they are almost as versatile as tofu.) My numbers plummeted in no time flat. The hardest thing to get used to was feeling satisfied without having to feel bloated (you know, not eating foods that are caloric-dense.) After 6 month I fell off of it when I drove by McDonalds and the wind was blowing just the right direction (it was in Falls Church...the McDonalds by West Street.) Then I was back to my old ways. Diet and exercise are tough to incorporate into a life routine.
The "interesting" thing is that we are plagued by such a diversity of foods in our culture. If we lived in an area and a day & age where we had a repetitive diet of the same thing over & over & over (with the occasional meat product thrown in), we would eat solely to replenish calories...and then we would stop. I'm not understanding why you would give up beans. I figured they would be an ideal food to plan meals around. Maybe the carbs???