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Diabetes Diet and Nutrition A healthy, well balanced, nutritious diet which factors in Diabetes can be crucial for the long term management of Diabetes. Use this section to discuss your diet, what you would like to try, swap recipes and more.


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Old 10-09-2015, 00:38   #1
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here in the usa we have sandwich thins that are only 100 calories are good for sandwichs I also find double fiber bread does not raise my bs,s can be found at wal mart

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Old 10-09-2015, 02:17   #2
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Yes, these work for a time, but don't just add them to your menus & forget about them.

I used these, I used low-carb/high-fiber wraps, and any number of marketed low-carb facsimiles, but weeks/months later - when I was seeing unexplained spikes - it turned out that these lovely little pseudo-breads were the culprits. So use them if your meter approves, but don't fall in love. They are fickle temptations.




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Old 10-09-2015, 03:15   #3
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Remember, it is not the calories, but the carbs in the bread you need to watch. Be sure you are testing when you eat the breads.

I had the same experience as Shanny. In the beginning I could eat Mama Lupe's Low Carb Tortillas with no spike. But after a while, they weren't so safe anymore. I tried them again a year later and the same thing happened. So no more tortillas!


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Old 10-09-2015, 16:16   #4
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While you are still able to tolerate the commercial LC breads, you might want to be also exploring the recipe section here to find some bread substitutes that you might like. Yes, they involve baking, but they are really very good. There are many experienced and clever LC cooks and bakers who share what they are making with the rest of us.

Another thing to consider is that today's wheat is not really a good food for humans since its been hybrid to make it easier to harvest (resulting in un-natural proteins). There are many folks who found that, once they stopped eating any grains, and especially wheat, their overall health improved.

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Old 10-09-2015, 17:14   #5
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This isn't bread per se but works for a sandwich: Dr. Bernstein's book has a "recipe" for cheese puffs which is a couple of slices of American cheese done in the microwave for about a minute. It needs to be done on parchment because it will really stick to the plate otherwise and leave space because they spread quite a bit. I used the singles kind and it was ok but I didn't exactly love it. The other day I was really missing eggs over easy with a runny yolk so I tried a different cheese. It's Organic Valley American which is really a yellow cheddar. They didn't puff up so much but became very crispy like a cracker. I liked them much better and plan to pack a bunch of them for my "hospital food". I also tried slices of baby Swiss and liked them also, thin and crispy as well. I made a breadless hoagie (sub, torpedo depending on where you live) on the orange cheddar and enjoyed it, too. These are a few suggestions-try other cheeses-that don't require baking. And also the bread substitutes and crackers in the recipe section as mentioned previously. There is way more to eat on this food plan than first appears and fat=flavor!

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Old 10-09-2015, 18:27   #6
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Wrap sandwich innards in a large leaf of lettuce. Or use the sliced meat as the "bread", rolling the other ingredients inside.

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Old 10-09-2015, 18:59   #7
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As Jodi discovered, real cheese works best for cheese crisps. The processed ones like American, Velveeta, etc., are also higher carb and we try to avoid those as much as possible. Bone fide cheese - cheddar, colby, mozzarella, parmesan, Swiss, provolone, et.al., are always the best choices.




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Old 10-10-2015, 00:55   #8
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what I forgot to say is I eat a slice of bread as a treat it is not a regular part of my died hope I did not mislead anyone

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Old 10-12-2015, 05:06   #9
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At this stage in my pre-diabetes I can still eat two slices of low-GI bread without a spike. Sad to hear that may not last because it does give me more options! I've already found I can't have any rice products (rice, rice noodles, rice crackers) in any quantities without a big spike.

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Old 10-12-2015, 10:11   #10
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If you're already bothered by rice, you might want to be suspicious of all grains including corn, wheat, oats, barley, etc., and anything made with these grains. It seems like they're added to everything in some form or another, so for any unexpected spike, check for grain content - stuff like cornstarch, maltodextrin, modified food starch, etc.




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