The nutritionist who did the food section of the diabetes class I took definitely wasn't interested in low-carb. She started by asking if anyone thought we should cut out carbs, in a challenging sort of way.
That being said, if you ignored the carb limits she recommended for us (45-60/meal), she taught us a LOT that was useful no matter what plan you use. Many of the people in the class had never really looked at nutrition labels before, and we had a lively discussion about "sugars" vs. "total carbs" and "fiber". She also had some food models she passed around that showed a carb serving (15 grams) of many common foods. It's one thing to say "I want to limit my carbs to 45 (or 15, in my case) in a meal" but another to actually hold in your hand 15 carbs worth of rice, and compare it to 15 carbs worth of Snickers, or broccoli. The physical aspect of it was eye-opening.
I guess my point is that if you go to a nutritionist, as was said up-thread, try to take what you can from it, and ignore the stuff that you know will raise your BG.
That being said, if you ignored the carb limits she recommended for us (45-60/meal), she taught us a LOT that was useful no matter what plan you use. Many of the people in the class had never really looked at nutrition labels before, and we had a lively discussion about "sugars" vs. "total carbs" and "fiber". She also had some food models she passed around that showed a carb serving (15 grams) of many common foods. It's one thing to say "I want to limit my carbs to 45 (or 15, in my case) in a meal" but another to actually hold in your hand 15 carbs worth of rice, and compare it to 15 carbs worth of Snickers, or broccoli. The physical aspect of it was eye-opening.
I guess my point is that if you go to a nutritionist, as was said up-thread, try to take what you can from it, and ignore the stuff that you know will raise your BG.
