Diabetic Meal
Diabetic Meal questions and answers
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Q: 3 Course Diabetic Meal Ideas?
My parents and my in-laws are coming to dinner on Friday and I'd like to cook them something nice, however my Mother has just been diagnosed as diabetic and I have no clue what to cook for her! I'd like to do a 3 course meal and I'm not a bad cook (No Jamie Oliver though!) - any suggestions?
A: Diabetic Gourmet has some good food on there from my own experience.
Q: Would it be helpful for a non-diabetic to go on a diabetic meal plan?
A diabetic diet consists of rather healthy foods and very little sugar. Would this be healthy for a non-diabetic to adopt into their diet, or would the lack of sugars and other things cause some minor health problems?
A: You can bet your bippy. A low glycemic diet for the whole family is in order. It is the one thing Americans need to do to fight off this wave of Diabetes.
This table includes the glycemic index and glycemic load of more than 2,480 individual food items. Not all of them, however, are available in the United States. They represent a true international effort of testing around the world.
The glycemic index (GI) is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers–the higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A list of carbohydrates with their glycemic values is shown below. A GI is 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low.
The glycemic load (GL) is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic index into account, but gives a fuller picture than does glycemic index alone. A GI value tells you only how rapidly a particular carbohydrate turns into sugar. It doesn't tell you how much of that carbohydrate is in a serving of a particular food. You need to know both things to understand a food's effect on blood sugar. That is where glycemic load comes in. The carbohydrate in watermelon, for example, has a high GI. But there isn't a lot of it, so watermelon's glycemic load is relatively low. A GL of 20 or more is high, a GL of 11 to 19 inclusive is medium, and a GL of 10 or less is low.
Foods that have a low GL almost always have a low GI. Foods with an intermediate or high GL range from very low to very high GI.
Both GI and GL are listed here. The GI is of foods based on the glucose index–where glucose is set to equal 100. The other is the glycemic load, which is the glycemic index divided by 100 multiplied by its available carbohydrate content (i.e. carbohydrates minus fiber) in grams. (The "Serve size (g)" column is the serving size in grams for calculating the glycemic load; for simplicity of presentation I have left out an intermediate column that shows the available carbohydrates in the stated serving sizes.) Take, watermelon as an example of calculating glycemic load. Its glycemic index is pretty high, about 72. According to the calculations by the people at the University of Sydney's Human Nutrition Unit, in a serving of 120 grams it has 6 grams of available carbohydrate per serving, so its glycemic load is pretty low, 72/100*6=4.32, rounded to 4.
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Q: Can someone help me a diabetic meal plan for a person like me with ten years diabetics.?
I am a Bangladeshi national having type 2 diabetics for the last ten years. My sugar is under control with oral medicine.I would appreciate a guideline combining several types of food to use in vrious seasons. Thanks.
A: Why you are bothering your self? I am also suffering from diabetic and BP. I had one open heart surgery and one plasty. The best way is to have tabs or insuline as per your family doctor's guidence [ONLY] walk for 2-3 km. and normal diet with less sugar. Be happy. Nothing to worry. Last time also .if not mistaken you posed the same problem.Be happy and enjoy life without bothering your self.
Q: Diabetic meal planning help needed - a good exchange guide free on the net?
I am taking steriods that are raising my blood sugar and I need to modify my diet to regulate, but don't know how. Is there a reliable web site to help me set up a guide?
A: Oh, gee, I feel for you!! I too am taking the nasty steroids and they were doing a number on my glucose levels. I simply cut down on the grams of carbs I am eating. So I am back to a very highly restricted 20 grams of carb.
I eat absolutely no grain products, no starchy veggies and no sweets at all.
I am on insulins and oral as well. So this is no picnic.
Meats and salads and maybe an apple a week.
think of tomatoes, cucumbers, peppers and green beans as very very low carb fruits and you can do this.
Read Dr Bernsteins chapters 9 and 10. This is the link to chapter 9 and you can go from there. I hope it helps you too.
http://www.diabetes-normalsugars.com/book/chapter9.shtml
Q: what is a good meal for a diabetic?
I have a friend who is diabetic, any ideas for a good healthy meal?
A: Marinated Grilled Chicken
Adapted from The Buffet Book by Carole Peck with Carolyn Hart Bryant (Viking)
(makes 12 servings)
2 whole fresh chickens, 2 1/2 pounds (1,200 g ) each, cut into 6 pieces
6 cloves garlic, mashed
1 teaspoon (5 ml) salt (optional)freshly ground pepperpaprika
1 small onion, 4 ounces (120 g), cut in half and very thinly sliced
1/2 cup (120 ml) fresh orange juice
1 teaspoon (5 ml) grated orange zest
1/3 cup (9 g) minced flat-leaf parsley
3 tablespoons (45 ml) olive oil
Trim away any visible fat from the chicken; remove and discard the skin. Rinse the chicken and pat dry with paper towels. Place the chicken pieces in a nonreactive baking pan, sprinkle with the garlic, and toss to coat. Season the chicken with salt, pepper, and a generous sprinkling of paprika.
Top with the onions.
Drizzle the orange juice over the chicken and sprinkle on the zest. Add the parsley and toss again. Drizzle with olive oil and again toss to coat the chicken.
Cover and refrigerate the chicken overnight or for up to 24 hours.
Light a grill or preheat the broiler. Grill or broil the chicken for about 12 minutes per side, turning once, until juices run clear when the chicken flesh is pierced with the tip of a sharp knife.
Serve the chicken hot off the grill or grill ahead and serve the chicken cold.
Per serving: 119 calories (53% calories from fat), 13 g protein, 7 g total fat (1.8 g saturated fat), trace carbohydrate, 0 dietary fiber, 42 mg cholesterol, 45 mg sodium
Diabetic exchanges: 2 lean protein (meat)
Note: For a chicken dish like this, it pays to spend the extra money for free-range or natural chickens. The taste is incomparable to commercially raised chickens.
Low-Fat Old-Fashioned Potato Salad
(makes 8 servings)
2 pounds (960 g) Yukon Gold or red potatoes, cut into 1-inch (5 cm) chunks
2 tablespoons (30 ml) fat-free sour cream
1 tablespoon (15 ml) white wine vinegar
3/4 cup (90 g) thinly sliced celery
1/4 cup (40 g) minced red onion
1/4 cup (39 g) minced dill pickle
1/4 cup (56 g) reduced-fat mayonnaise
1/4 cup (57 g) nonfat plain yogurt
2 teaspoons (10 ml) Dijon mustard
1/2 teaspoon (2.5 ml) salt (optional)
freshly ground pepper
1 hard-cooked egg, sliced (optional)chopped fresh dill or flat-leaf parsley for garnish (optional)
Cook the potatoes in a large pot of boiling water for about 6 to 8 minutes, until tender. Drain well and transfer to a large bowl.
Add the sour cream and vinegar to the potatoes; stir to coat evenly. Add the red onion, celery, and chopped dill pickle.
In a small bowl, combine mayonnaise, yogurt, mustard, salt (if using) and pepper to taste.
Pour over potatoes and gently stir to evenly coat. Cover and refrigerate for at least 2 hours, or up to 8 hours.
Serve cold, garnishing just before serving with the sliced hard-cooked egg and chopped dill (if using).
Per serving: 129 calories (19% calories from fat), 3 g protein, 3 g total fat (0.6 g saturated fat), 23 g carbohydrate, 2 g dietary fiber, 3 mg cholesterol, 177 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (1 1/2 bread/starch)
Crunchy Summer Vegetable Salad
(makes 12 servings)
2 1/2 cups (415 g) fresh corn kernels, about 5 medium ears
2 cups (320 g) fresh or frozen peas
8 ounces (240 g) jicama, peeled and julienned
8 ounces (240 g) fresh cauliflower florets, trimmed and thinly sliced
1 large red bell pepper, 8 ounces (240 g), seeded and julienned
1/2 pound (240 g) fresh bean sprouts
Dressing:
2 shallots, minced
2 tablespoons (30 ml) white wine or champagne vinegar
3 tablespoons (45 ml) grapeseed or canola oil
1/4 cup (12 g) snipped fresh chives
salt (optional) and freshly ground pepper to taste
In separate pots of boiling water, blanch corn and the peas for 2 minutes, drain well, and place in a large bowl.
Add the jicama, cauliflower, red bell pepper, and bean sprouts. Cover and refrigerate until ready to serve.
Just before serving, whisk together the dressing ingredients. Pour over the vegetables and toss. Serve at once.
Per serving: 102 calories (33% calories from fat), 4 g protein, 4 g total fat (0.4 g saturated fat), 15 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 14 mg sodium
Diabetic exchanges: 1 carbohydrate (1 bread/starch), 1/2 fat
Q: Need some help coming up with a diabetic meal plan for a day/week/month.?
With so many food out there that a diabetic should avoid, how can i go for days/weeks or months without risking getting my blood sugar high? Can anyone recommend a good diabetic meal plan/activity to follow? I mean just thinking about it, it all seems so difficult to manage. I can't imagine how a person who is not diabetic, be able to maintain good health/weight with a diabetic kind of diet.
A: You don't really have to avoid foods. What you need to learn is moderation. You can still enjoy ice cream, cake and other sweats in moderation.
As for your regular meals, I would eat as many vegetables as you can, eat fruit but watch the size, because fruit has about 15 carbs per serving. Protein foods like chicken, beef, ham, etc have very little carbs per serving. When it comes to bread, pasta and the such here is what we eat in our house. They are low carb and taste just as good as the non low carb options:
1. dreamfield pasta, only has 5 grams of digestible carbs. and it tastes better then regular pasta. This is not a wheat pasta, white pasta!
2. bread, we buy lite bread or I have found freihofers wheat bread to be the lowest carb options. Be sure to read lables. Some will give you the nutrional info based on one slice, some two. freihofers for two slices is about 20 carbs, not too bad. but the lite bread is about 13 carbs for 2 slices.
3. for taco's I use Mission brand "Carb Balance" only 7 carbs! Great stuff! I am sure they would make a great wrap instead of having a sandwhich.
4. We love PB and J sandwiches in our house. I use smuckers low sugar jelly. It only has 5 grams of carbs and taste better than that artificially sweatened stuff.
5. Maple syrup, we use Cary's, but I just recently bought maple grove sugar free, because I could not get Cary's and that was good too.
I guess those are the only "special" things I buy. The rest of it, I just compare lables and look for the lowest carb option there is. I try to cook using lots of vegetables and when possible, cook homemade stuff and stay away from processed stuff. I make my own sloppy joe's and taco mix. I did purchase two great cookbooks that have lots of great diabetic recipes in them from the book store. One is Diabetic cooking 6 ingredients or less and the other was an ADA book I think calander cooking, but I get a lot of my recipes from other places and subsitute for lower carb options.
Good luck to you!! It does not take too long to get used to the new way of life.
edit: I forgot about this. If you like coffee or tea and do not like to use artificial sweatner, try stevia. It is sold in the health food section of major grocery stores.
Q: recipes for a diabetic meal plan?
i need help for a meal practical for food Technology but i don't know what to cook. i need something suitable for a diabetic and can be done within 3 hours. if you could give some recipes for starter main course and dessert that it would really help.
thank you in advance.
A: Ham and cheese puffs recipe -
1 package reduced-fat refrigerator buttermilk
biscuits or rolls - (7 1/2 oz)
3 tbsp seasoned tomato sauce
2 tbsp chopped reduced-fat ham or Canadian bacon
2 tbsp reduced-fat shredded Cheddar cheese
Recipe Instructions:
Preheat the oven to 450 degrees. Spray a small baking sheet with nonstick spray coating. Set aside.
Open the biscuit carton, and separate the biscuits. Place them on the baking sheet.
With a small spoon, spread the tomato sauce on the biscuits, dividing the mixture evenly. Top with the ham and cheese, dividing evenly.
Bake in the center of the oven for 8 to 10 minutes or until golden. Serve hot. Leftovers will keep 1 to 2 days in the refrigerator, tightly wrapped.
20 minute garlic rosemary chicken and brown rice recipe -
1 tbsp oil
4 small boneless skinless chicken breast halves
= (abt 1 lb total)
3/4 tsp garlic powder, divided
3/4 tsp dried rosemary leaves, crushed, divided
1 can 33% less sodium chicken broth - (10 1/2 oz
1/3 cup water
2 cups uncooked Minute brown rice
Recipe Instructions:
Heat oil in large nonstick skillet on medium-high heat. Add chicken; sprinkle with 1/4 teaspoon each of the garlic powder and rosemary. Cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet.
Add broth and water to skillet; stir. Bring to boil.
Stir in rice and remaining 1/2 teaspoon each garlic powder and rosemary. Top with chicken; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes.
Peachy skewers recipe -
6 small fresh peaches, halved
2 tbsp lemon juice
1 tbsp finely-minced ginger
2 tbsp Amaretto liqueur, (optional)
2 tbsp low-calorie margarine, melted
Recipe Instructions:
In a bowl, marinate the peaches in the lemon juice, ginger and Amaretto (if using) for 10 minutes.
Prepare the grill with an oiled rack set 6 inches above the heat, and bring the temperature to medium.
Place the peaches cut-side down on the grill and brush with the margarine. Grill on each side for about 4 minutes until soft, brushing with margarine as you grill. Peaches should be glazed and browned.
Q: Please help me in cooking a no/low carb meal for my diabetic dad?
We have porkchops asperagus beans cheese and allot of other stuff I do not know what to make him he is a picky eater and a diabetic what should I make that is quick and pretty easy
(i'm 13 and cooking)
A: I would suggest frying the porkchop in olive or canola oil--maybe 2 chops. If you had some frozen veggies--would be good--and easy. If not--do the asperagus. Maybe slice him some of the cheese--for a finger food. If you have potato--bake a small one for him--if he can eat it. This can be done in the microwave. About 5 minutes total--turning a couple times. I think he need some carbs in his diet--he would know best though--that would be the potato.
Q: What is a good diabetic meal?
My mom is a diabetic and I want to make a good dinner for her that will be ok for her to eat i need Recipes! I need answers asap!!!
A: Here's my favorite meal plan: http://tudiabetes.com/forum/topics/by-request-mr-peachys-daily
Q: what are some meal plans for a diabetic who won't eat anything green?
My brother in law is planning to visit us for a week.He will not eat any food the color green and he is a diabetic. Breakfast and Lunch are figured out, it is a week of dinners I am having trouble planning.
I did not know that a diabetic could eat wheat tortillas and wheat pasta or about the yukongold potatoes. Thanks for that.
re:Spaghetti and meatballs. Wouldn't that be too much starch?
A: My best friends husband is diabetic and you can make grilled chicken with yukongold potatoes (its a complex carb potato the only kind of white potatoes that people with DM can have), as well as red sauce (or gravy depending on what area you are from) with wheat pasta, Anything with pasta as long as it is wheat. Um as well as chicken fajitas as long as the tortilla is wheat, my friend's husband eat fish a lot, pot roast, pretty much any meat is good, wheat pasta with grilled chicken in a Alfredo sauce. Check out some Diabetic websites. Take care and have a good visit with him.
Q: How many carbs per meal is good for a diabetic to eat?
Just diagnosed with diabetes. Having trouble finding out how many carbs per meal or total per day is healthy? I know about portion control/size, just need a number to go by.
A: This is certainly a discussion that should be between you and your doctor and/or nutritionist. When I was dignosed the nutrtionist (that specialized in diabetics) took into account if the patient had any other factors other than diabetes such as the need to loose weight, high blood pressure or high cholesterol, etc.
The recommended carb intake range varied greatly among the people in the group in which I was placed. The lowest was 30 per meal and the highest was 60 per meal with most falling somewhere in between. Some were encouraged to have snacks of 15-20 grams/carbs between meals and some were not. Again, my point here is that it was completely tailored to the individual.
Please ask your doctor's office for a referral to a diabetes education class. Most counties offer it in partnership with your local hospitals. You can also check with your local hospital but chances are you will need a referral from your doctor. The classes are extremely helpful to the newly diagnosed (an excellent start to your diabetic education!) and most often "come with" this nutritionist who will evaluate you.
Q: gestational diabetic meal planning is it different than type 2 diabetic meal planning?
Where can you find sample meal plans so you can get started?
A: It's the same concept. Depending on what the caloric intake your doctor suggests, of course, the meal plans vary.
My doctor gave me a meal plan. It spells out exactly what I can eat and how much of it for each meal, including snacks.
I've had gestational diabetes twice and am staying on the diet to keep me from getting adult onset. Ask your doctor if he/she can give you a sample meal plan.
Q: what meal would be eaten by somebody who is diabetic, has a nut allergy, must have hala meat, has coeliac dise?
what meal would be eaten by somebody who is diabetic, has a nut allergy, must have hala meat, has coeliac disease has a milk allergy, is vegetarian does not like eggs, custard or milk products and has to limit tartrazine
Must not have hala meat sorry
A: Roasted broccoli
Q: For a type 2 diet control diabetic, how long in minutes after a meal will blood glucose level be highest?
I am a 64 yo Caucasian male. I understand ones glucose level will naturally increase after a meal. My question asks how long after a meal will glucose level spike to highest point. This may well vary in individuals, but what is considered the general, or accepted, time in minutes or hours when one would normally show highest blood glucose level via meter?
Thank you for considering my question and thank you all for any answers!
A: The blood level would be at it's highest point 20 to 45 minutes after the meal, depending on what you ate. Sorry the others misunderstood the question
Q: Where can I go to get meal plans for my diabetic condition.?
This is all new to me and I want to start doing right for myself.
I have to lose weight and watch out for certain foods. Where can I find out all this information.
A: in my area they offer diabetic nutrition classes. usually you would have to get a referral from your diagnosing doctor. Ask your doctor for more information, there could be classes available to you all paid for by your insurance. look in your phone book or ask around your pharmacy too.