Apple pie and ice cream.

Posted by jdiakiw @jdiakiw, Oct 3, 2020

Putting aside all other possible co-morbidities , I am trying to understand my data in my first week in my diagnosis and insulin injections. After a donut and coffee ( 1 tsp star) for breakfast. And fish and chips for lunch and a small serving of apple pie, I wonder does it matter what I eat as long as I am over 70% in my target zone and for the most part of a day I am in the optimum blue target area?

Yes, everything we eat can change the numbers. Also the numbers follow a pattern of going up for two hours after eating, and then dropping, and then slowly rising again and then up and down in a cycle. Keeping them from going too high means changing what you eat in addition to taking insulin shots if needed.
You can get lower numbers by modifying your eating and exercising more. Why wait? You need to find out what is considered too high for your situation and even that can change as you age. The insulin shot only changes things for a few hours. It is not the whole story. I am glad your eyes are doing well now.
Several of our readers complain that the numbers keep rising over time despite the pills and shots. Diet helps in the program to bring blood sugar numbers down to more normal levels. I hope this helps your understanding of the job at hand for better health. Dorisena

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I've been looking into trying to see what to eat what not exercising once I'm able to get with a doctor I think like you said to find a target level with more understanding I should have better results I'm thinking

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Good idea. I don't worry about a target level because the normal target level is 100 on the blood sugar and the closer I can get to that, the better I feel.
I don't know that there is a specific high target level and it is reasonable that it would vary for different people. A diabetic coma is a frightening thing, as is a stroke. Even a TIA or bloody eyes that my mother had is scary to me. Also we would like to keep our blood pressure at a "normal" level. That's hard to do sometimes. I am working on it and the numbers are going down. Dorisena

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The body does not know the difference between sugar and carbs like a potatoe. They are the same . One baked potato is equal to. 1 cup of sugar as far as how insulin is affected. Hi glycemic Carbs are the 5 big whites . Potatos rice sugar white bread . Good carbs are berries and many veggies. Are low on the glycemic index brown rice is lower than white rice

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That is very interesting, but not the whole picture when eating. I didn't know that a potato is equal to one cup of sugar. It matters how much butter and sour cream you put on the potato because the fat slows down the spike in sugar levels. I also put broccoli, red peppers, cheese, or anything else I might have, like chopped spinach, and make a meal out of it. Red Lobster restaurant used to have a loaded baked potato with lobster sauce on it. Yummy.
The same with the apple pie. Some apples are sweeter than others, and putting them in a pie crust with lots of fat slows down the sugar spike. I used to be able to eat one piece and get by without a spike, but not anymore. Yes, I agree about the veggies and berries. I have always eaten lots of veggies because we gardened and that is what we had available to eat. I really don't know how I got in trouble with diabetes except i baked too many goodies for my family.
And I had to give up my long walks because of bad knees. When I quit the sweets during the garden months, my knees didn't hurt so much. Eventually I had two replacements. I wish I had known more about inflammation and antioxidant foods. There's always more to learn. Dorisena

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@dorisena

Good idea. I don't worry about a target level because the normal target level is 100 on the blood sugar and the closer I can get to that, the better I feel.
I don't know that there is a specific high target level and it is reasonable that it would vary for different people. A diabetic coma is a frightening thing, as is a stroke. Even a TIA or bloody eyes that my mother had is scary to me. Also we would like to keep our blood pressure at a "normal" level. That's hard to do sometimes. I am working on it and the numbers are going down. Dorisena

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Yes it is scary that why I want to fight this now

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I have a 400 pge book of foods on the glycemic index. Anything over 50 is too high to eat much of and try to eat carbs below 50 Here is a Harvard medical brief but helpful foods 100 is maxed out on carbs but I remember on one list a potato was 110. Yikes.
https://www.health.harvard.edu/diseases-and-conditions/glycemic-index-and-glycemic-load-for-100-foods

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I lose a lot of weight if I keep to under 50

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I eat alot of chicken mostly baked I was eating pasta alot

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@jdiakiw

I have a 400 pge book of foods on the glycemic index. Anything over 50 is too high to eat much of and try to eat carbs below 50 Here is a Harvard medical brief but helpful foods 100 is maxed out on carbs but I remember on one list a potato was 110. Yikes.
https://www.health.harvard.edu/diseases-and-conditions/glycemic-index-and-glycemic-load-for-100-foods

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It was a little difficult at first, but now is easy to eat a low carb diet because there is so much to choose from. It takes time to cook from scratch, however, and cooking for one is a little difficult unless you like leftovers. Fortunately, i like the ease of leftovers. I have cooked many of my vegetables in the microwave and find that it is fast and the flavor is very good even when reheated as leftovers. Dorisena

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@dorisena

It was a little difficult at first, but now is easy to eat a low carb diet because there is so much to choose from. It takes time to cook from scratch, however, and cooking for one is a little difficult unless you like leftovers. Fortunately, i like the ease of leftovers. I have cooked many of my vegetables in the microwave and find that it is fast and the flavor is very good even when reheated as leftovers. Dorisena

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What kind of seasonings do you use?

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@mummy43

What kind of seasonings do you use?

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First of all, I grow basil and can't wait to use it in soups and Italian foods, and in the fall I dry some. I like it in cream of tomato soup.
I use fresh garlic and sweet onions almost every day because with the flavor, I don't need much salt. I like fresh ground pepper on my tomatoes and meat and have read that it helps metabolism and mine is quite slow, I think. I use oregano in my chili and spaghetti sauce.
I can eat cooked fresh veggies without added salt if I use a little salted butter for flavor. I no longer care for ham or bacon in my green beans. I love sour cream on certain foods such as taco's or gazpacho soup. I love wine vinegar or balsamic vinegar on my salads along with salt, pepper, and a little sweetener, and olive oil. I no longer buy salad dressings except for mayo for deviled eggs. I like Grey Poupon mustard and use ketchup for chili burgers, but not on sandwiches. Also I put parmesan cheese on toast for flavoring.
Is that enough? I like lemon flavorings and cinnamon in my tea. I mixed Emeril's recipe for strong flavoring which is a little hot. A pinch of hot flavoring can help a milk based soup not be so flat in flavor. This recipe is usually for meat or Southern greens. Dorisena

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