In December’s diet for/not for diabetic series, I did talk about the three basic things I never eat. There’s a fourth, in a broad category defined by brand. That is McDonald’s.
Maybe it was easier for me to stay away from McDonald’s than it would be for most people because I detest onions in all forms. That’s a plus for me as a diabetic.
My parents noticed since the onset of my diabetes that McDonald’s always triggered high sugar surges no matter what was eaten. Burger King, Burger Chef, and Dairy Queen did not have this effect even with directly comparable meals.
As an adult I noticed that a McDonald’s breakfast did not seem to trigger such high sugars, but I could never figure out the specifics. I thought maybe they added sugar to their frying oils or to the grills themselves. Maybe fries had a sugar coating that leaked into the fryers.
I learned more recently the direct cause. A former manager who was retired due to disabling complications of his Type 2 diabetes spilled the beans.
The sickness uniformly inflicted on diabetics by McDonald’s food is directly related to all the health problems caused by the chain’s food. The secret is not within the fries and oil or meat. It was fully compatible to why the Egg McMuffins never seemed to bother me.
McDonald’s sandwich bread is more this composite of sugar, old-time lard, sesame seeds and just enough wheat for the alien product to be classified as bread. There’s some exaggeration in the way I wrote that for attempted comic delivery, but the general content is accurate enough. The sandwiches may have the taste you want, but eating anything on the luncheon rolls is traitorous to the diabetic body.
The nature of McDonald’s bread-type products explains the sugar spiking tendencies, the calorie content and the cholesterol costs.
Neither Burger King nor Wendy’s ever had such severe effects on me. I state this as a diabetic who always managed his condition by feel, not by sugar numbers. McDonald’s always made me feel unwell while its competitors did not.
I’ve avoided most fast food whenever possible. I lean towards Subway whenever lunch on the run was something of a necessity. The alternatives are just healthier and the vegetables more diverse.
That does not mean I’ve been perfect, but that I choose healthy options whenever possible or productive. If I need a boost before bowling, I am inclined to snatch a couple Burger King cheeseburgers. The food itself does not overwhelm me as McDonald’s will, and Wendy’s burgers are usually dressed with mayonnaise rather than sugar-rich ketchup. When I stop for those burgers, I am eating for the sugar rather than enjoyment. Burger King burgers seem to have gotten smaller yet again.
I do not view McDonald’s as a viable choice under any circumstances.
Showing posts with label Diet. Show all posts
Showing posts with label Diet. Show all posts
Wednesday, February 13, 2013
Sunday, December 16, 2012
Bamboozled!
I approach this topic reluctantly, but while discussing diet and food intake, I think I would be remiss not to discuss alcohol on some level. Several people who have passed through my life have been alcoholic, some recovered, some not, and some who have fallen down those twelve steps. A couple people in that last category are among those no longer in my life who I miss the most, so the subject can be somewhat loaded for me as I was not able to help people no matter how much I sincerely wanted to and tried.
I am not judgmental about alcohol use. I drink on occasion but can take it or leave it. I felt a certain propensity towards becoming an alcoholic that I have successfully resisted since that first bottle of blackberry brandy in the woods behind the house at age 15.
The diabetes itself, I think, can increase the propensity. Most diabetics are not consistent in temperament. We can be prone to depression and suffer hormonal changes to our biochemistry. This brings certain vulnerabilities to alcohol dependency or abuse that anyone can suffer. so diabetics who feel these daily desires may not be able to deny inappropriate use of alcohol as non-diabetics.
I do not think diabetics need to totally avoid alcohol or can never safely drink. Health benefits such as found in wine usually apply to diabetics. With wine, the diabetic must remain self aware as the grape source of wine can elevate sugar levels with fructose. Moderation with alcohol should always be followed.
A second hand concern was the core of my perceived need to address alcohol. Just as my experience with low fat milk elevating my sugar level more than whole milk, a diabetic friend tells me that light beers raise his sugar more than regular beers. I never acquired a taste for beer, so do not know how they achieve the reduced fat and/or calorie effects in lute beer. Strictly in a blood sugar effect, I say diabetics need to pay attention to their beer drinking.
Most of my drinking experience is with hard liquor. Basic straight alcohol–rum, gin, vodka, whiskey, etc–will lower blood sugar. But as most of the straight hard stuff is often mixed with fruit juices or liqueur varieties, this effect can be easily overridden or overlooked. Liqueurs contain sugar. contain sugar from their manufacturing and processing. Brandy and Schnapps will often have sucrose added on top of natural fructose.
The effect on sugar levels can be very inconsistent, depending on so many factors that diabetics need to be self analyzing. A shot of vodka will lower blood sugar. A screwdriver (vodka and orange juice) may have the two sugar influences cancel each other out over time, but from my experience he orange juice sugar will take effect first and be lowered by the sugar reducing alcohol. A Fuzzy Navel, which is made with orange juice, vodka and Peach Tree Schnapps, will raise the sugar. How much this effect happens depends on prior consumption sugar levels, and whether the last meal contained a lot of carbs or not, and the proportions in the drink consumed, and activity level.
There’s a lot of variables that are just harder to track with any temporary mental impairment brought by the alcohol consumed.
Diabetics are wise to avoid most alcohol, but drinking always pares down to personal choices and comfort levels, so give this opinion without judgment. The important thing, as with anyone, is to drink responsibly.
I am not judgmental about alcohol use. I drink on occasion but can take it or leave it. I felt a certain propensity towards becoming an alcoholic that I have successfully resisted since that first bottle of blackberry brandy in the woods behind the house at age 15.
The diabetes itself, I think, can increase the propensity. Most diabetics are not consistent in temperament. We can be prone to depression and suffer hormonal changes to our biochemistry. This brings certain vulnerabilities to alcohol dependency or abuse that anyone can suffer. so diabetics who feel these daily desires may not be able to deny inappropriate use of alcohol as non-diabetics.
I do not think diabetics need to totally avoid alcohol or can never safely drink. Health benefits such as found in wine usually apply to diabetics. With wine, the diabetic must remain self aware as the grape source of wine can elevate sugar levels with fructose. Moderation with alcohol should always be followed.
A second hand concern was the core of my perceived need to address alcohol. Just as my experience with low fat milk elevating my sugar level more than whole milk, a diabetic friend tells me that light beers raise his sugar more than regular beers. I never acquired a taste for beer, so do not know how they achieve the reduced fat and/or calorie effects in lute beer. Strictly in a blood sugar effect, I say diabetics need to pay attention to their beer drinking.
Most of my drinking experience is with hard liquor. Basic straight alcohol–rum, gin, vodka, whiskey, etc–will lower blood sugar. But as most of the straight hard stuff is often mixed with fruit juices or liqueur varieties, this effect can be easily overridden or overlooked. Liqueurs contain sugar. contain sugar from their manufacturing and processing. Brandy and Schnapps will often have sucrose added on top of natural fructose.
The effect on sugar levels can be very inconsistent, depending on so many factors that diabetics need to be self analyzing. A shot of vodka will lower blood sugar. A screwdriver (vodka and orange juice) may have the two sugar influences cancel each other out over time, but from my experience he orange juice sugar will take effect first and be lowered by the sugar reducing alcohol. A Fuzzy Navel, which is made with orange juice, vodka and Peach Tree Schnapps, will raise the sugar. How much this effect happens depends on prior consumption sugar levels, and whether the last meal contained a lot of carbs or not, and the proportions in the drink consumed, and activity level.
There’s a lot of variables that are just harder to track with any temporary mental impairment brought by the alcohol consumed.
Diabetics are wise to avoid most alcohol, but drinking always pares down to personal choices and comfort levels, so give this opinion without judgment. The important thing, as with anyone, is to drink responsibly.
Saturday, December 15, 2012
Milking the Diet
Cow’s milk has always been a major part of my diet, both as the base in which to eat cold cereal and on its own.
My body can be pretty primal. I don’t fight cravings, and any serious problems with bones or teeth or other problems such as a traumatic toenail injury will make me crave milk. During a time when a low level tooth infection went undiagnosed and treated, the milk craving was at an extreme. I would stop and buy two gallons at 7-11. I would swig from the gallon before driving the six blocks home. When parked, I would swig some more then walk up the two flights. I’d swig some more before putting the two new gallons in the fridge. The gallon I’d be drinking from could be more than half gone before it ever hit the fridge.
My doctor told me this was diabetic thirst. I know better. Milk doesn’t quench thirst; it usually coats the tongue and throat and increases thirst. Those times I have diabetic thirst, only water satisfies.
I never noticed any changes as the milk addictions came and went. About the time I gained a roommate, I switched from whole milk to the "healthier" 1% low fat milk. That was just easier than arguing for what I liked better. I also did not notice any change in my sugar during the time of the change. The 1% habit remained for years.
What has become apparent is that my body cannot metabolize the 1% as well. I’m not talking about lactose intolerance. Low fat milk raises my sugar more than whole milk does.
Shooting up extra insulin after a milk binge could not compensate when I indulged the cravings. When the ankle collapsed due to the Charcot Foot, my milk cravings were at a new high. The night I went into the hospital for the sudden toe infection had been a high milk night. I had eaten little throughout the day, a reasonable dinner, then about a half gallon of 1% before going into the hospital. Having become aware that milk was contributing to higher sugar levels, I had shot up before leaving.
My sugar was still in the 600’s when they tested in the hospital, and I could feel the insulin dose doing nothing.
I’ve since gone back to whole milk. The roommate mostly stays with 1%, but he has always been inconsistent about that and often eats cold cereal with ½ and ½ poured over it.
My sugars have felt better since I made the switch. 1%^ milk actually raises my sugar more than a glass of Kool-Aid will. Whole milk gets absorbed by my body in a more measured way, without absolute sugar surges.
I don’t claim to understand this. Low fat salad dressings definitely have added sugar. Low fat milks do not. Something about the low-fat process changes the milk’s biochemistry and how my diabetic body reacts to it.
This effect as observes in a "whole food" form reinforces my theories that "healthy" dietary changes can be beneficial to the normal dieter but catastrophic to diabetics. Our bodies metabolize changed foods in some fundamental and often unexpected ways. Diabetic diets are best in avoidance of pre-prepared and processed foods. As that can never be fully avoided in this day and age, we need to watch what we eat and what effects any change may bring.
The lower fat and reduced cholesterol benefits don’t amount to much if our blood sugar is always higher for the change.
My body can be pretty primal. I don’t fight cravings, and any serious problems with bones or teeth or other problems such as a traumatic toenail injury will make me crave milk. During a time when a low level tooth infection went undiagnosed and treated, the milk craving was at an extreme. I would stop and buy two gallons at 7-11. I would swig from the gallon before driving the six blocks home. When parked, I would swig some more then walk up the two flights. I’d swig some more before putting the two new gallons in the fridge. The gallon I’d be drinking from could be more than half gone before it ever hit the fridge.
My doctor told me this was diabetic thirst. I know better. Milk doesn’t quench thirst; it usually coats the tongue and throat and increases thirst. Those times I have diabetic thirst, only water satisfies.
I never noticed any changes as the milk addictions came and went. About the time I gained a roommate, I switched from whole milk to the "healthier" 1% low fat milk. That was just easier than arguing for what I liked better. I also did not notice any change in my sugar during the time of the change. The 1% habit remained for years.
What has become apparent is that my body cannot metabolize the 1% as well. I’m not talking about lactose intolerance. Low fat milk raises my sugar more than whole milk does.
Shooting up extra insulin after a milk binge could not compensate when I indulged the cravings. When the ankle collapsed due to the Charcot Foot, my milk cravings were at a new high. The night I went into the hospital for the sudden toe infection had been a high milk night. I had eaten little throughout the day, a reasonable dinner, then about a half gallon of 1% before going into the hospital. Having become aware that milk was contributing to higher sugar levels, I had shot up before leaving.
My sugar was still in the 600’s when they tested in the hospital, and I could feel the insulin dose doing nothing.
I’ve since gone back to whole milk. The roommate mostly stays with 1%, but he has always been inconsistent about that and often eats cold cereal with ½ and ½ poured over it.
My sugars have felt better since I made the switch. 1%^ milk actually raises my sugar more than a glass of Kool-Aid will. Whole milk gets absorbed by my body in a more measured way, without absolute sugar surges.
I don’t claim to understand this. Low fat salad dressings definitely have added sugar. Low fat milks do not. Something about the low-fat process changes the milk’s biochemistry and how my diabetic body reacts to it.
This effect as observes in a "whole food" form reinforces my theories that "healthy" dietary changes can be beneficial to the normal dieter but catastrophic to diabetics. Our bodies metabolize changed foods in some fundamental and often unexpected ways. Diabetic diets are best in avoidance of pre-prepared and processed foods. As that can never be fully avoided in this day and age, we need to watch what we eat and what effects any change may bring.
The lower fat and reduced cholesterol benefits don’t amount to much if our blood sugar is always higher for the change.
Friday, December 14, 2012
Splendid Equality
Here’s a natural bridge from the last post about sodas. I stated how I did not like the aftertaste of soda varieties sweetened with Splenda©. It tastes like sugar soda to me.
I don’t use Splenda, but have stuck with Nutrasweet as an artificial sweetener, in soda, coffee or any other things I feel the need to add an artificial sweetener. I like the taste and am used to it. If in a restaurant where the options are only Splenda or saccharine-based Sweet-n-Low, I will use Splenda.
But I would never allow myself to use Splenda regularly or habitually. This is a precaution based on the processes of my brain I call logic. I have not specifically researched this independently or for this post. My declining eyesight does not really allow me to research it now.
Here’s my precautionary logic:
Splenda is made from true sugar. It was modified to be a no- or low-calorie sweetener that tastes like real sugar. It did succeed in that, as my dislike of Diet Coke with Splenda demonstrated to me. I have no doubt that this is a great product for dieters.
I am not convinced it’s a good idea for diabetics, whether childhood or age advanced. Splenda, as a modified sugar, seems very likely to be processed by the body as sugar. Diabetics may benefit from the reduced calorie aspects, but could easily find that Splenda would raise their sugar as much as real unmodified sugar does.
I never tried Splenda to know if it would have such an effect on me. I saw no reason to risk this and still don’t.
You can call me paranoid, or cite studies that say Splenda is perfectly safe for diabetics. I will still stick with Equal.
Splenda is a new product, so may have effects not yet realized, or, worse, have effects that are being concealed. I do not know if it was ever specifically tested with diabetics. I would assume that any such tests were carried out by the manufacturer and spun to say what the manufacturer wanted without any outright lies.
This same logic, based on a general understanding of basic sciences, kept me from any temptation to try inhalable insulin, which was very shortly pulled from the market for causing lung cancer.
Just as I never thought inhaling a hormone was a good idea, I just don’t see any wisdom of diabetics habitually consuming modified sugar.
I don’t use Splenda, but have stuck with Nutrasweet as an artificial sweetener, in soda, coffee or any other things I feel the need to add an artificial sweetener. I like the taste and am used to it. If in a restaurant where the options are only Splenda or saccharine-based Sweet-n-Low, I will use Splenda.
But I would never allow myself to use Splenda regularly or habitually. This is a precaution based on the processes of my brain I call logic. I have not specifically researched this independently or for this post. My declining eyesight does not really allow me to research it now.
Here’s my precautionary logic:
Splenda is made from true sugar. It was modified to be a no- or low-calorie sweetener that tastes like real sugar. It did succeed in that, as my dislike of Diet Coke with Splenda demonstrated to me. I have no doubt that this is a great product for dieters.
I am not convinced it’s a good idea for diabetics, whether childhood or age advanced. Splenda, as a modified sugar, seems very likely to be processed by the body as sugar. Diabetics may benefit from the reduced calorie aspects, but could easily find that Splenda would raise their sugar as much as real unmodified sugar does.
I never tried Splenda to know if it would have such an effect on me. I saw no reason to risk this and still don’t.
You can call me paranoid, or cite studies that say Splenda is perfectly safe for diabetics. I will still stick with Equal.
Splenda is a new product, so may have effects not yet realized, or, worse, have effects that are being concealed. I do not know if it was ever specifically tested with diabetics. I would assume that any such tests were carried out by the manufacturer and spun to say what the manufacturer wanted without any outright lies.
This same logic, based on a general understanding of basic sciences, kept me from any temptation to try inhalable insulin, which was very shortly pulled from the market for causing lung cancer.
Just as I never thought inhaling a hormone was a good idea, I just don’t see any wisdom of diabetics habitually consuming modified sugar.
Thursday, December 13, 2012
Drink Coke, Soon Croak
The last absolutely forbidden food to me is sugared soda. I learned this at 15 ½ years old in my driver’s ed class. My sugar was down, and I drank a quarter to a third of a friend’s can of Coca-Cola. By the time I was home, I was feeling ill from high sugar.
The effect was so pronounced that nearly thirty years later, I cannot comprehend why any diabetic would knowing consume sugar soda. In general, diet sodas are readily available almost anywhere, and the quality of the product has skyrocketed since the advent of Diet Coke n the mid-1980’s. Even with those who are allergic to the phenylamine in Nutra-sweet, the damage sugar soda will do to a diabetic body does not come close to compensating for the allergy.
I seldom order fountain soda in restaurant due to the risks associated with server error or the kitchen staff accidentally hooking up the wrong syrup bag to the diet spigot.
I can drink Kool-Aid. I can drink a restaurant brixed lemonade if my sugar is lower to begin with. Both will raise my sugar, but not to drastic levels. I cannot drink sugared soda under any circumstance.
Not all sugared sodas are the same. Caffeinated varieties such as colas and Mountain Dew contain more sugar than other varieties. Sprite or 7-Up have less sugar than Coke. Ginger le still has even less sugar than lemon/lime, but why would you drink it at all? It’s absolutely empty sugar than can overwhelm your system before you know it.
Tab stick urine sugar testers can be used to determine that you have indeed received diet soda in restaurants. If what you are served tastes like regular soda, it is best to return it and have it removed from the bill and drink water with the meal. Any other action can and usually will amount to an argument with the server that neither side can win, An error could have been made in the syrup bag, and even if fixed, sugar syrup may remain in the line.
If you are a Type 2 who doesn’t like the "aftertaste" of diet soda, you just need to make a longer adjustment. Switch to the diet of a different flavor or brand of soda and drink that exclusively for about a month. Then switch to the diet variety of "your" soda and the particular aftertaste will not be as noticeable. If still available, Splenda varieties of soda will have a very similar aftertaste to regular sodas. After forty years of diet soda, I don’t like the aftertaste of regular sodas, or their Splenda counterparts. This gives me innate understanding of Type 2 diabetics who have difficulty to this particular change necessitated by a new condition, but I still have no sympathy on that one. I am no fragile diabetic and can eat almost anything in moderation, but sugar soda always makes me ill.
The effect was so pronounced that nearly thirty years later, I cannot comprehend why any diabetic would knowing consume sugar soda. In general, diet sodas are readily available almost anywhere, and the quality of the product has skyrocketed since the advent of Diet Coke n the mid-1980’s. Even with those who are allergic to the phenylamine in Nutra-sweet, the damage sugar soda will do to a diabetic body does not come close to compensating for the allergy.
I seldom order fountain soda in restaurant due to the risks associated with server error or the kitchen staff accidentally hooking up the wrong syrup bag to the diet spigot.
I can drink Kool-Aid. I can drink a restaurant brixed lemonade if my sugar is lower to begin with. Both will raise my sugar, but not to drastic levels. I cannot drink sugared soda under any circumstance.
Not all sugared sodas are the same. Caffeinated varieties such as colas and Mountain Dew contain more sugar than other varieties. Sprite or 7-Up have less sugar than Coke. Ginger le still has even less sugar than lemon/lime, but why would you drink it at all? It’s absolutely empty sugar than can overwhelm your system before you know it.
Tab stick urine sugar testers can be used to determine that you have indeed received diet soda in restaurants. If what you are served tastes like regular soda, it is best to return it and have it removed from the bill and drink water with the meal. Any other action can and usually will amount to an argument with the server that neither side can win, An error could have been made in the syrup bag, and even if fixed, sugar syrup may remain in the line.
If you are a Type 2 who doesn’t like the "aftertaste" of diet soda, you just need to make a longer adjustment. Switch to the diet of a different flavor or brand of soda and drink that exclusively for about a month. Then switch to the diet variety of "your" soda and the particular aftertaste will not be as noticeable. If still available, Splenda varieties of soda will have a very similar aftertaste to regular sodas. After forty years of diet soda, I don’t like the aftertaste of regular sodas, or their Splenda counterparts. This gives me innate understanding of Type 2 diabetics who have difficulty to this particular change necessitated by a new condition, but I still have no sympathy on that one. I am no fragile diabetic and can eat almost anything in moderation, but sugar soda always makes me ill.
Tuesday, December 11, 2012
Diet at Fruition
The talk about the dangers of fruit pies to dieters and diabetics alike emphasizes one point of the "diet series" posts. Some things that are good for dieters are not so good for diabetics. Fruit. These are healthy foods with many benefits, but can easily be eaten into excess. Many menus or meal plans that diabetics receive from dieticians have the impractical inclusions of half a piece of fruit just for this reason. For all the health benefits, fruit contains a lot of natural sugars and can quickly throw diabetics out of whack. Diabetics are often advised to six to twelve servings of fruits and vegetable per day. The emphasis on such plans is to the vegetable, which should be roughly a ration of 2:1.
Diabetics should choose fresh fruit sources. As sweet as fruit is, most "prepared" forms have added sugar. The combination of sucrose and fructose can easily overload the system.
Canned fruits should always be checked and preference should be given to varieties with no sugar added. Apple sauce should always be analyzed for added sugar.
Jellies and jams are usually loaded with sugar and should be used sparingly, if at all.
Fruit juices, particularly "cocktails" also need close examination. Even without added sugar, juice can be high in sugar, particularly grape and orange. Properly made Tang actually has less sugar that whole and pure orange juice. Tang will provide Vitamin C, but not potassium and other benefits of orange juice.
The 100% "pure" Juicy Juice is typically one of the best alternatives, especially the varieties that mix lower natural sugar fruits with the higher. Cranberry juices almost always have sugar added.
As much as I would love to be more precise, my vision is no longer cable of label and ingredient comparison, even online. Fruit is an excellent option for dieter as the water based fructose generally pisses out of the system effectively, and an excess ill often trigger other bodily purges. Diabetics, however, need to limit and monitor consumption in the goal of keeping sugar levels down. This can be easy to forget when dealing with something so healthy.
Diabetics should choose fresh fruit sources. As sweet as fruit is, most "prepared" forms have added sugar. The combination of sucrose and fructose can easily overload the system.
Canned fruits should always be checked and preference should be given to varieties with no sugar added. Apple sauce should always be analyzed for added sugar.
Jellies and jams are usually loaded with sugar and should be used sparingly, if at all.
Fruit juices, particularly "cocktails" also need close examination. Even without added sugar, juice can be high in sugar, particularly grape and orange. Properly made Tang actually has less sugar that whole and pure orange juice. Tang will provide Vitamin C, but not potassium and other benefits of orange juice.
The 100% "pure" Juicy Juice is typically one of the best alternatives, especially the varieties that mix lower natural sugar fruits with the higher. Cranberry juices almost always have sugar added.
As much as I would love to be more precise, my vision is no longer cable of label and ingredient comparison, even online. Fruit is an excellent option for dieter as the water based fructose generally pisses out of the system effectively, and an excess ill often trigger other bodily purges. Diabetics, however, need to limit and monitor consumption in the goal of keeping sugar levels down. This can be easy to forget when dealing with something so healthy.
Sunday, December 9, 2012
Bye Bye Miss American...
There’s been some minor doubt or scoffing about my reports of the effects of kids’ cereals from adult cereals. I’m just reporting the effects of my body from different foods. Basically, kids’ cereal will push my sugar up sooner and the influx of raw sugar will be affected More quickly by insulin and activity. Adult cereals also contain raw sugar, but in more of a balance with carbohydrate sugars and often fruit sugars. Even a basic healthy cereals such as ice Chex will spike my sugar about the same as a pre-sweetened cereal, but the high effect will hit later from consumption.
I’ve never doubted this or thought more deeply about it because it is consistent with the reasoning of my second group of "forbidden" food, the stuff I can’t eat under any circumstances.
This group is fruit pies. I learned of this incompatibility to my system during my teen years. To counterbalance a low sugar episode, I ate a Hostess apple pie. It did lift my sugar. And it kept lifting my sugar. On the inside of an hour, was feeling excessively high sugar and needed to shoot up. Those roller coaster rides of highs and lows in short times are some of the most difficult days to deal with.
I am no fragile diabetic, and my readers should keep that in mind when applying my reports to their own conditions. My body handles raw sugar fairly well.
Most fruit pies contain real sugar. Often, they contain brown sugar as well. My body’s problem with these food, including nut pies, is beyond the basic sugar. On top of any sucrose forms, these are naturally high in fructose from the filling, be it apple or cherry or blueberry. Nut pies such as pecan will add other forms of complicated sugar, and are also inedible to me. And on top of raw sugars n the fillings and the fructose or nut sugars, the crust will often contain raw sugar on top of the carbohydrate sugars. Pies essentially become a source of multiple forms of sugar all consumed at once. This mix overloads the system, and when eaten as a dessert, is adding to any raw and complex sugars eaten with the main meal. I can handle moderate amounts of fruit jelly on toast or a bagel, but fruit pies are dangerous for me, often with effects not just excessive, but unpredictable.
The effect of that Hostess pie is still with me nearly thirty years later. As un-American as it sounds, I detest apple pie. Even the smell can be nauseating to me. I still like raw apples, but even non-pie bakes of stewed and sugar apples carries a taste with a severe negative association. I can enjoy gourd pies and custard pies, but all fruit and nut varieties hold zero temptation for me. I know they will get me sick by overload. Few fruit based deserts hold temptation for me.
I’ve never gotten overloaded on adult cereals. But compared to the "empty" sugar of kids cereals, the sugar content in the healthier cereal varieties can have complicated processing by the body
Fruit pies are best avoided by dieters and diabetics alike.
I’ve never doubted this or thought more deeply about it because it is consistent with the reasoning of my second group of "forbidden" food, the stuff I can’t eat under any circumstances.
This group is fruit pies. I learned of this incompatibility to my system during my teen years. To counterbalance a low sugar episode, I ate a Hostess apple pie. It did lift my sugar. And it kept lifting my sugar. On the inside of an hour, was feeling excessively high sugar and needed to shoot up. Those roller coaster rides of highs and lows in short times are some of the most difficult days to deal with.
I am no fragile diabetic, and my readers should keep that in mind when applying my reports to their own conditions. My body handles raw sugar fairly well.
Most fruit pies contain real sugar. Often, they contain brown sugar as well. My body’s problem with these food, including nut pies, is beyond the basic sugar. On top of any sucrose forms, these are naturally high in fructose from the filling, be it apple or cherry or blueberry. Nut pies such as pecan will add other forms of complicated sugar, and are also inedible to me. And on top of raw sugars n the fillings and the fructose or nut sugars, the crust will often contain raw sugar on top of the carbohydrate sugars. Pies essentially become a source of multiple forms of sugar all consumed at once. This mix overloads the system, and when eaten as a dessert, is adding to any raw and complex sugars eaten with the main meal. I can handle moderate amounts of fruit jelly on toast or a bagel, but fruit pies are dangerous for me, often with effects not just excessive, but unpredictable.
The effect of that Hostess pie is still with me nearly thirty years later. As un-American as it sounds, I detest apple pie. Even the smell can be nauseating to me. I still like raw apples, but even non-pie bakes of stewed and sugar apples carries a taste with a severe negative association. I can enjoy gourd pies and custard pies, but all fruit and nut varieties hold zero temptation for me. I know they will get me sick by overload. Few fruit based deserts hold temptation for me.
I’ve never gotten overloaded on adult cereals. But compared to the "empty" sugar of kids cereals, the sugar content in the healthier cereal varieties can have complicated processing by the body
Fruit pies are best avoided by dieters and diabetics alike.
Saturday, December 8, 2012
Mallowed Out
While I have never been a home blood sugar tester and have no intention of ever becoming one, I have always paid attention to what excesses and cheats of the diabetic diet that disagreed with me or caused unanticipated problems. I don’t eat those things that are so disagreeable.
There’s some surprising things can eat, in moderation or on occasion. Jellies and jams are the most surprising thing, but eating such things several days in a row will make a cumulative effect that will have me feeling poorly before long. I limit myself in such things. While can eat almost anything in moderation, there are things I just accept as inedible.
The first is marshmallows. They are high in raw sugar, which should pass through the system quickly as if eating raw table sugar or Skittles or other hard candy.
The other ingredients prevent this.
The effect of marshmallows, wither in packaged form or the dehydrated varieties found in cocoa or cereal, gum up my system. I’m not talking in a bad bathroom sense, but in my body’s overall capacity to process or metabolize food. The sugar in the marshmallows will stay with me longer, and in an effect that can last for several days, anything else I eat will remain in the system and keep my sugar elevated. This effect can last for several days.
This is easily enough avoided for me. No fluff on a peanut butter sandwich, no Lucky Charms or Boo-Berry cereals, no raw marshmallows, no Rice Krispies Treats. The last mistake along these lines was a variety pack of chewy granola bars that had S’mores varieties in the mix. Just one of those granola bars had the sugar feeling high for a few days. Eating it was not a willful disregard for my own health, but something I couldn’t tell due to blindness. I am typically careful about what foods I bring into the house.
Gelatin-based foods can also have this effect, but, judging from my experience, not as reaction to small quantities as marshmallows. I can cheat or use gummy bears medicinally, but in trace amounts. Fruit roll-ups and similar snacks will also gum me up inn excess. I’ve stopped giving in to the temptation of Jello at Chinese buffets and actually find the sugar free varieties to be just-fine alternatives. That’s far preferable to overdoing the traditional sugar version. I found the moderation of jello to be a sometimes difficult control as the problem is with the gelatin and not the sugar. The gelatin in even a sugar free dessert can react to the other sugars eaten, and stay in the system for a couple days and cause problems with foods eaten later.
An advantage to having developed diabetes at the age of four is that I am fairly accepting of the foods I just can’t eat. While I can handle occasional moderate amount of gelatins, my body can’t handle marshmallows in any quantity.
There’s some surprising things can eat, in moderation or on occasion. Jellies and jams are the most surprising thing, but eating such things several days in a row will make a cumulative effect that will have me feeling poorly before long. I limit myself in such things. While can eat almost anything in moderation, there are things I just accept as inedible.
The first is marshmallows. They are high in raw sugar, which should pass through the system quickly as if eating raw table sugar or Skittles or other hard candy.
The other ingredients prevent this.
The effect of marshmallows, wither in packaged form or the dehydrated varieties found in cocoa or cereal, gum up my system. I’m not talking in a bad bathroom sense, but in my body’s overall capacity to process or metabolize food. The sugar in the marshmallows will stay with me longer, and in an effect that can last for several days, anything else I eat will remain in the system and keep my sugar elevated. This effect can last for several days.
This is easily enough avoided for me. No fluff on a peanut butter sandwich, no Lucky Charms or Boo-Berry cereals, no raw marshmallows, no Rice Krispies Treats. The last mistake along these lines was a variety pack of chewy granola bars that had S’mores varieties in the mix. Just one of those granola bars had the sugar feeling high for a few days. Eating it was not a willful disregard for my own health, but something I couldn’t tell due to blindness. I am typically careful about what foods I bring into the house.
Gelatin-based foods can also have this effect, but, judging from my experience, not as reaction to small quantities as marshmallows. I can cheat or use gummy bears medicinally, but in trace amounts. Fruit roll-ups and similar snacks will also gum me up inn excess. I’ve stopped giving in to the temptation of Jello at Chinese buffets and actually find the sugar free varieties to be just-fine alternatives. That’s far preferable to overdoing the traditional sugar version. I found the moderation of jello to be a sometimes difficult control as the problem is with the gelatin and not the sugar. The gelatin in even a sugar free dessert can react to the other sugars eaten, and stay in the system for a couple days and cause problems with foods eaten later.
An advantage to having developed diabetes at the age of four is that I am fairly accepting of the foods I just can’t eat. While I can handle occasional moderate amount of gelatins, my body can’t handle marshmallows in any quantity.
Friday, December 7, 2012
Cereal
It’s not just for breakfast and has been the staple of my diet for my entire adult life. There’s a great variety available, almost all of which are well fortified with vitamins and minerals. The per serving cost is reasonable, and it takes less time to prepare than to eat.
The habit for me was probably introduced during the sixth grade hospitalization, when cereal was not just for breakfast but also a recommended evening snack.
Part of my problem with cereal is that I do tend to eat too much at a time. I don’t add the recommended serving to a recommended amount of milk, but mix in the bowl according to how much the cereal will float and overflow. When I eat the cereal totally out of the milk, I will add more cereal to the remaining milk, again and again until gone.
I time when I eat adult or kids’ cereals. I try tp keep sweeter cereals to earlier in insulin cycles or when the sugar is actively low. This will counterbalance the sugar surge of Fruity Pebbles. That said, I have noticed that less sugary cereals will also give a sugar surge, but they do so later, more from the combination of carbs and sugars than from sheer sugar. Rice Krispies, Corn Chex or Rice Chex will surge my sugar about the same as Trix or Frosted Flakes, but will do so later than the sweeter cereals, s such, I will often hit a second sugar low when the sugars of the sweeter cereals passes, but more "age appropriate" cereals will give a surge so much later that eating something else hours later creates a bit of an overload.
Raw sugar with little else hits faster but burns out faster. In many ways it’s easier to keep track of rawer, simpler sugars than a mix of sugars and more complex carbohydrates. Do not discount the sugar content of even diabetic-friendly cereals. Rice Krispies ingredients reveal rice then three different forms of sugar–regular sugar, corn syrup and malt flavoring–as almost the sole ingredients, and if they used sugar rather than corn syrup, sugar would probably be the primary ingredient.
So while much of my diet derives from these products, I often need to remind myself about the importance of moderation with any dietary source, and I need to pay attention to the effects of new varieties.
The habit for me was probably introduced during the sixth grade hospitalization, when cereal was not just for breakfast but also a recommended evening snack.
Part of my problem with cereal is that I do tend to eat too much at a time. I don’t add the recommended serving to a recommended amount of milk, but mix in the bowl according to how much the cereal will float and overflow. When I eat the cereal totally out of the milk, I will add more cereal to the remaining milk, again and again until gone.
I time when I eat adult or kids’ cereals. I try tp keep sweeter cereals to earlier in insulin cycles or when the sugar is actively low. This will counterbalance the sugar surge of Fruity Pebbles. That said, I have noticed that less sugary cereals will also give a sugar surge, but they do so later, more from the combination of carbs and sugars than from sheer sugar. Rice Krispies, Corn Chex or Rice Chex will surge my sugar about the same as Trix or Frosted Flakes, but will do so later than the sweeter cereals, s such, I will often hit a second sugar low when the sugars of the sweeter cereals passes, but more "age appropriate" cereals will give a surge so much later that eating something else hours later creates a bit of an overload.
Raw sugar with little else hits faster but burns out faster. In many ways it’s easier to keep track of rawer, simpler sugars than a mix of sugars and more complex carbohydrates. Do not discount the sugar content of even diabetic-friendly cereals. Rice Krispies ingredients reveal rice then three different forms of sugar–regular sugar, corn syrup and malt flavoring–as almost the sole ingredients, and if they used sugar rather than corn syrup, sugar would probably be the primary ingredient.
So while much of my diet derives from these products, I often need to remind myself about the importance of moderation with any dietary source, and I need to pay attention to the effects of new varieties.
Wednesday, December 5, 2012
Old Advice
Decades ago, the Providence Journal ran a syndicated column by a Dr. Donague. I may be spelling that wrong; his column may still be one of the Journal’s features, but I wouldn’t be able to see that for myself; I don’t remember the doctor’s first name, but he was not the television host of the late 1970’s on.
I remember a column from some twenty to twenty-five years ago in which he addressed a letter writer who wrote in to complain about a diabetic’s self management. The problem was that the diabetic was using sugar in hir coffee and the non-diabetic friend with limited knowledge of diabetes management, thought the diabetic’s practice was unacceptable.
Dr. Donague’s response defended the "bad diabetic." I remember this because it matched or shaped some of my self management, which always held me in good stead until I started actively seeing a doctor.
Managing the insulin is a series of checks and balances. Once the daily dose of insulin is taken, it is in the system and can cause difficulties for the diabetic if not balanced out with food.
The preferred practice for diabetics is to eat multiple small balanced meals each day to equalize absorption of the time release insulin. This is not always practical or possible for the diabetic to do.
Dr. Donague did not recommend "shortcuts" such as taking sugar in coffee to absorb insulin, any more than he would have recommended Skittles candy or glucose tablets. He merely explained to his readers some of the balancing act diabetics face and that all sugars are not to be avoided at all times. Sometimes they are needed to regulate the sugar.
The problem with a sheer sugar boost, according to Dr. Donague and me, is that the diabetic gains no nutritional value for the intake of raw sugars.
While I have had phases of quick and convenient intake to resolve an insulin spike, I have made efforts to maximize nutritional sources with this. My at home remedy is typically kids’ cereals. Froot Loops and Cap’n Crunch are high in sugar that will resolve and insulin surge quickly, but in addition to the sugar boost, cereals are fortified with necessary vitamins and minerals. On-the-tun solutions include Pop-Tarts for the same reason. When driving, I often had a box of cereal in the car to snack on.
There are actually few foods I would not eat, and all of those were for effects on my sugar that I felt outweighed any potential enjoyment from the consumption. As a "medicine," those sweet foods caused more side effects than they resolved.
I had several specific points of bringing up the old article by Dr. Donague. The first is that no matter how well intentioned the input or correction of family and friends on adult diabetics, unwanted advice can be annoying. This is especially true when the advice stems from the broadest general Knowledge but a lack of specific education of the intricacies of diabetes. Diabetics can consume almost anything, but in moderation only and with attention to the blood sugar effects.
The more personal point: I may actually know what I am talking about, even when my words or actions run contrary to the most black and white aspects of the disease management.
Future posts will explore my personally "forbidden foods."
I remember a column from some twenty to twenty-five years ago in which he addressed a letter writer who wrote in to complain about a diabetic’s self management. The problem was that the diabetic was using sugar in hir coffee and the non-diabetic friend with limited knowledge of diabetes management, thought the diabetic’s practice was unacceptable.
Dr. Donague’s response defended the "bad diabetic." I remember this because it matched or shaped some of my self management, which always held me in good stead until I started actively seeing a doctor.
Managing the insulin is a series of checks and balances. Once the daily dose of insulin is taken, it is in the system and can cause difficulties for the diabetic if not balanced out with food.
The preferred practice for diabetics is to eat multiple small balanced meals each day to equalize absorption of the time release insulin. This is not always practical or possible for the diabetic to do.
Dr. Donague did not recommend "shortcuts" such as taking sugar in coffee to absorb insulin, any more than he would have recommended Skittles candy or glucose tablets. He merely explained to his readers some of the balancing act diabetics face and that all sugars are not to be avoided at all times. Sometimes they are needed to regulate the sugar.
The problem with a sheer sugar boost, according to Dr. Donague and me, is that the diabetic gains no nutritional value for the intake of raw sugars.
While I have had phases of quick and convenient intake to resolve an insulin spike, I have made efforts to maximize nutritional sources with this. My at home remedy is typically kids’ cereals. Froot Loops and Cap’n Crunch are high in sugar that will resolve and insulin surge quickly, but in addition to the sugar boost, cereals are fortified with necessary vitamins and minerals. On-the-tun solutions include Pop-Tarts for the same reason. When driving, I often had a box of cereal in the car to snack on.
There are actually few foods I would not eat, and all of those were for effects on my sugar that I felt outweighed any potential enjoyment from the consumption. As a "medicine," those sweet foods caused more side effects than they resolved.
I had several specific points of bringing up the old article by Dr. Donague. The first is that no matter how well intentioned the input or correction of family and friends on adult diabetics, unwanted advice can be annoying. This is especially true when the advice stems from the broadest general Knowledge but a lack of specific education of the intricacies of diabetes. Diabetics can consume almost anything, but in moderation only and with attention to the blood sugar effects.
The more personal point: I may actually know what I am talking about, even when my words or actions run contrary to the most black and white aspects of the disease management.
Future posts will explore my personally "forbidden foods."
Wednesday, November 28, 2012
Getting Sauced
Ketchup is a source of high sugar that dieters and diabetics alike can easily overlook. Its healthier relatives of tomato sauces, whether for pizza or pasta, can also be another high sugar content source. Sauces, however, have more variance in sugar content from vendor to vendor.
I have little direct experience with jarred or canned sauce for home consumption. In addition to being leery of sugar content, many tomato sauces contain pieces of things I don’t like and won’t east, including onion in any form or pieces of peppers or tomatoes. I find it easier to make my own sauce from a tomato paste base and mixed with meats, vegetables and herbs. I do not add any sugar or salt to the pot, though I will salt it on the plate.
Tomatoes are acidic, so sugar is usually added to counter-effect the natural acids. Most grocery-bought sauces will contain some sugar. The FDA requires ingredients to be listed from most abundant to least, so it is best to choose brands by the most ingredients before sugar. Monitoring blood sugars after the meal is also advisable. Sauces sold in cans with tomato pastes, purees and pieces often are very straightforward and plain. These products, with makers such as Hunts, Contadina and store generics will usually have less or no sugar and can be seasoned to taste. Jarred sauces such as Prego, Ragu and Aunt Millie’s, sold as the "flavor" brands, will have more sugar.
Restaurants are harder to plan. Some chains may use basic foodservice packaged varieties of common brands, but these may also be labeled for specific chains so even the employees may not know. Many of the pizza chains have their own secret house recipes. These are also generally make offsite and shipped in gallon cans or five gallon bags. I worked for the New England chain Papa Gino’s and never felt as though my sugar was higher. I did notice when working in a mall that Pizzeria Regina lunches always shot my sugar higher than it should have been after a reasonable meal. As you cannot be sure of the accuracy of what most employees will tell you, it is best to avoid other sweets when eating Italian out and paying attention to your sugar levels afterwards. Avoid the places that raise your sugar and frequent those that do not.
You may find your prefer the higher sugar recipes . That’s okay, in my opinion. A successful diet is one you can maintain permanently, and avoiding all sugars all the time is not possible for most people. The important thing is to know what you are consuming and how it affects your body and knowing when you need to compensate. A carb-rich plate of pasta is an important thing to track as a sugary sauce will spike your sugar sooner and the pasta carbs will keep the levels elevated.
I have little direct experience with jarred or canned sauce for home consumption. In addition to being leery of sugar content, many tomato sauces contain pieces of things I don’t like and won’t east, including onion in any form or pieces of peppers or tomatoes. I find it easier to make my own sauce from a tomato paste base and mixed with meats, vegetables and herbs. I do not add any sugar or salt to the pot, though I will salt it on the plate.
Tomatoes are acidic, so sugar is usually added to counter-effect the natural acids. Most grocery-bought sauces will contain some sugar. The FDA requires ingredients to be listed from most abundant to least, so it is best to choose brands by the most ingredients before sugar. Monitoring blood sugars after the meal is also advisable. Sauces sold in cans with tomato pastes, purees and pieces often are very straightforward and plain. These products, with makers such as Hunts, Contadina and store generics will usually have less or no sugar and can be seasoned to taste. Jarred sauces such as Prego, Ragu and Aunt Millie’s, sold as the "flavor" brands, will have more sugar.
Restaurants are harder to plan. Some chains may use basic foodservice packaged varieties of common brands, but these may also be labeled for specific chains so even the employees may not know. Many of the pizza chains have their own secret house recipes. These are also generally make offsite and shipped in gallon cans or five gallon bags. I worked for the New England chain Papa Gino’s and never felt as though my sugar was higher. I did notice when working in a mall that Pizzeria Regina lunches always shot my sugar higher than it should have been after a reasonable meal. As you cannot be sure of the accuracy of what most employees will tell you, it is best to avoid other sweets when eating Italian out and paying attention to your sugar levels afterwards. Avoid the places that raise your sugar and frequent those that do not.
You may find your prefer the higher sugar recipes . That’s okay, in my opinion. A successful diet is one you can maintain permanently, and avoiding all sugars all the time is not possible for most people. The important thing is to know what you are consuming and how it affects your body and knowing when you need to compensate. A carb-rich plate of pasta is an important thing to track as a sugary sauce will spike your sugar sooner and the pasta carbs will keep the levels elevated.
Monday, November 19, 2012
Covering Condom’s...
Condiments, that is.
Like the low fat varieties of salad dressing or even the vinegarettes that can have major unrealized sugar content, condiments are typically the biggest source of unrealized sugar intake.
Ketchup/catsup is really one of the worst things a diabetic can casually eat. The sugar content exceeds orange juice, and, depending on the manufacturer, can contain multiple sources of sweetener such as both raw sugar and corn syrup. Manufacturers like mixing these two types of sweeteners in all sorts of products to make the taste sweeter without having to list a single sugar ingredient higher on the ingredient list. The United States Food and Drug Administration requires ingredient lists to be ordered from highest content to lowest, so dividing sweetener between multiple sources can be a deceptive way of "reducing" sugar content.
Barbeque sauces should also be reviewed before consumption. Typically, the spicier the condiment, the less sugar it will have, but particularly with barbeque sauces, the ingredient lists must be checked for sugar, brown sugar, corn syrup, honey, molasses and maple.
Mustards also follow this trend. A "mild" mustard will almost always have more sugar than a naturally hot mustard.
Restaurant "special" sauces should always be suspect, not just for sugar, but also for salt.
Steak sauces and marinades should also be checked before consumption.
I’m not advocating bland diets of plain food. By my experience, here in America, if something "needs flavor," chefs add sugar or salt or onions and think things much improved. I just hope to help diabetics and dieters be more informed in their choices and to think twice about their decisions. I don’t find catsup to be an enjoyable enough addition to anything to use it. I use barbeque as a more flavorful replacement, but have noticed that some push my sugars up higher than other.
All condiments from relish to basic salt should be checked for sugar. We are so familiar with these products that we may take them for granted and discount the things hidden within.
Like the low fat varieties of salad dressing or even the vinegarettes that can have major unrealized sugar content, condiments are typically the biggest source of unrealized sugar intake.
Ketchup/catsup is really one of the worst things a diabetic can casually eat. The sugar content exceeds orange juice, and, depending on the manufacturer, can contain multiple sources of sweetener such as both raw sugar and corn syrup. Manufacturers like mixing these two types of sweeteners in all sorts of products to make the taste sweeter without having to list a single sugar ingredient higher on the ingredient list. The United States Food and Drug Administration requires ingredient lists to be ordered from highest content to lowest, so dividing sweetener between multiple sources can be a deceptive way of "reducing" sugar content.
Barbeque sauces should also be reviewed before consumption. Typically, the spicier the condiment, the less sugar it will have, but particularly with barbeque sauces, the ingredient lists must be checked for sugar, brown sugar, corn syrup, honey, molasses and maple.
Mustards also follow this trend. A "mild" mustard will almost always have more sugar than a naturally hot mustard.
Restaurant "special" sauces should always be suspect, not just for sugar, but also for salt.
Steak sauces and marinades should also be checked before consumption.
I’m not advocating bland diets of plain food. By my experience, here in America, if something "needs flavor," chefs add sugar or salt or onions and think things much improved. I just hope to help diabetics and dieters be more informed in their choices and to think twice about their decisions. I don’t find catsup to be an enjoyable enough addition to anything to use it. I use barbeque as a more flavorful replacement, but have noticed that some push my sugars up higher than other.
All condiments from relish to basic salt should be checked for sugar. We are so familiar with these products that we may take them for granted and discount the things hidden within.
Friday, November 16, 2012
Mono Sodium Glutamate
The third "unknown" pratfall of salad dressings is mostly but not exclusively a danger of Ranch dressing, including the "original" by Hidden Valley. Almost all varieties of Ranch dressing include MSG.
MSG stands for Mono Sodium Glutamate. The average person can think this is a danger exclusive to Chinese food; that is far from the truth. Breaking down the name Mono Sodium Glutamate can leave us with a rough translation as "One Salt Sugar compound." "Glutamate" shares roots with glucose. This is a chemical compound of intense salt and sugar. I’ve seen MSG sold as a spice. It’s a white powder that makes food more "American" by adding both salt and sugar in forms that do not have to be specifically listed in ingredients. Despite the fact that MSG induces headaches in many people, the FDA does not require the ingredient to be bold in the contents list as true allergen foods must be.
I actually have a pretty good diet, blood sugar levels aside. I am one of those who discovered my problem with MSG by the resulting headache.
Any Asian restaurant that states "no added MSG" is telling you that their food has MSG from the vendor. American Chinese food is actually much sweeter than true native cuisine. Many restaurants no longer use MSG, but it is safer to always ask. I found that most hold outs of MSG use are kiosks of Asian food in malls rather than true sit down restaurants.
Unfortunately, MSG is much more common than that. Here’s a partial lost of things I discovered through the illness derived from having eaten the wrong thing.
The Ranch dressing sold in the produce section of better super markets is the only Ranch I have found without MSG.
Regular Kraft dinner does not contain MSG. Kids’ varieties, even by Kraft, do have the compound. Most generic and lesser brands also contain MSG.
Most chip dips contain MSG.
Seemingly all Hillshire Farms sausage products contain MSG.
Cheese doodles, whether puffy or friend, contain MSG.
Spreadable cheeses are more likely than not to have MSG.
While more vendors and manufacturers are making the switch away from SG, it is better to assume that most soups and broth, particularly chicken varieties, contain MSG. It seems most prevalent with chicken varieties, and companies such as Progresso are labeling the changed formulas with prominent "no MSG" labels. Broth and bullion needs to be specifically checked before use.
Most dry soups including Cup o’Noodles and Ramen are huge MSG sources.
Convenient pasta pouches such as "Pasta Sides" and Hamburger Helper contain MSG.
Crackers, popcorn and snack chips in cheese flavors are likely to contain MG. Labels need to be read carefully. Check non-cheese varieties on any brand or line that you discover MSG in the cheese flavors.
MSG headaches are crippling to those prone to them. If you discover you’ve eaten something with MSG, I advise preventative aspirin as soon as possible and to intake as much water as possible to prevent the salt from dehydrating you.
MSG stands for Mono Sodium Glutamate. The average person can think this is a danger exclusive to Chinese food; that is far from the truth. Breaking down the name Mono Sodium Glutamate can leave us with a rough translation as "One Salt Sugar compound." "Glutamate" shares roots with glucose. This is a chemical compound of intense salt and sugar. I’ve seen MSG sold as a spice. It’s a white powder that makes food more "American" by adding both salt and sugar in forms that do not have to be specifically listed in ingredients. Despite the fact that MSG induces headaches in many people, the FDA does not require the ingredient to be bold in the contents list as true allergen foods must be.
I actually have a pretty good diet, blood sugar levels aside. I am one of those who discovered my problem with MSG by the resulting headache.
Any Asian restaurant that states "no added MSG" is telling you that their food has MSG from the vendor. American Chinese food is actually much sweeter than true native cuisine. Many restaurants no longer use MSG, but it is safer to always ask. I found that most hold outs of MSG use are kiosks of Asian food in malls rather than true sit down restaurants.
Unfortunately, MSG is much more common than that. Here’s a partial lost of things I discovered through the illness derived from having eaten the wrong thing.
The Ranch dressing sold in the produce section of better super markets is the only Ranch I have found without MSG.
Regular Kraft dinner does not contain MSG. Kids’ varieties, even by Kraft, do have the compound. Most generic and lesser brands also contain MSG.
Most chip dips contain MSG.
Seemingly all Hillshire Farms sausage products contain MSG.
Cheese doodles, whether puffy or friend, contain MSG.
Spreadable cheeses are more likely than not to have MSG.
While more vendors and manufacturers are making the switch away from SG, it is better to assume that most soups and broth, particularly chicken varieties, contain MSG. It seems most prevalent with chicken varieties, and companies such as Progresso are labeling the changed formulas with prominent "no MSG" labels. Broth and bullion needs to be specifically checked before use.
Most dry soups including Cup o’Noodles and Ramen are huge MSG sources.
Convenient pasta pouches such as "Pasta Sides" and Hamburger Helper contain MSG.
Crackers, popcorn and snack chips in cheese flavors are likely to contain MG. Labels need to be read carefully. Check non-cheese varieties on any brand or line that you discover MSG in the cheese flavors.
MSG headaches are crippling to those prone to them. If you discover you’ve eaten something with MSG, I advise preventative aspirin as soon as possible and to intake as much water as possible to prevent the salt from dehydrating you.
Thursday, November 15, 2012
Dressed for Unsuccess
Low fat diets can be dangerous to diabetics due to the addition of sugar to many low fat products. This does extend beyond foods labeled as low fat varieties. Last time out highlighted low fat dressings. The modern popularity of vinegarette dressings is another trail of the low fat craze, but many of these varieties are advertised as naturally low in fat but not as a "low fat" alternative.
The vinegarette dressings are lower in fat because they do not mis vinegars with oils as much as traditional Italian dressings do. Very often, they are high sugar options.
Raw sugar is often added to balance the bite of vinegar. Particularly in fruit flavors of vinegarettes, the sugar content can be particularly high. Diabetics and "healthy" dieters alike need to read salad dressing labels carefully. That salad that was chosen as a healthy alternative to an earnest diet can be an unrealized source of high sugar intake.
Sugar in salad dressings may be unavoidable, but careful label review can minimize the unwitting intake of excess sugars. The safest bet is plain old oil and vinegar, but that can get boring fast. The key to success is moderation. As diabetics are "supposed" to make each meal half fruit and vegetable, salads are an important staple to success, but extra attention is required to what is put on the salad.
If I was whole and capable, I would provide research and label comparisons. My eyesight has nowhere near enough capabilities for me to do that any more, so that extra effort has be put in by those truly interested in what they are consuming.
The vinegarette dressings are lower in fat because they do not mis vinegars with oils as much as traditional Italian dressings do. Very often, they are high sugar options.
Raw sugar is often added to balance the bite of vinegar. Particularly in fruit flavors of vinegarettes, the sugar content can be particularly high. Diabetics and "healthy" dieters alike need to read salad dressing labels carefully. That salad that was chosen as a healthy alternative to an earnest diet can be an unrealized source of high sugar intake.
Sugar in salad dressings may be unavoidable, but careful label review can minimize the unwitting intake of excess sugars. The safest bet is plain old oil and vinegar, but that can get boring fast. The key to success is moderation. As diabetics are "supposed" to make each meal half fruit and vegetable, salads are an important staple to success, but extra attention is required to what is put on the salad.
If I was whole and capable, I would provide research and label comparisons. My eyesight has nowhere near enough capabilities for me to do that any more, so that extra effort has be put in by those truly interested in what they are consuming.
Wednesday, November 14, 2012
Low Fat, High Sugar
In almost all cases, it is advisable for "healthy folk" to follow diabetic diets. Diabetic diets emphasize a balanced healthy diet. The reverse is not true. Diets for the general population typically are geared for weight loss, the quicker the better. Instead of emphasizing balanced, sustainable diets, they encourage the avoidance of certain foods or food classification, and this is seldom any healthier than bulemia.
One food diabetics need to avoid at all times is low fat or non fat versions of foods. In removing fat content, the manufacturers need to make the products taste good. The easiest and most frequent way they do this is by replacing the reduced fat with sugar.
One statistic I like to cite long after I have forgotten the source is that obese women consumer the most raw dietary sugar via low fat salad dressings. Obviously, diabetics and dieters alike should read labels carefully. What is being saved in low fat varieties may be providing excesses in other areas. Diabetics need to eat to avoid sharp and sudden rises and falls in their sugar levels, so obviously low fat but high sugar options are typically counterproductive to those goals.
Something seems to counteract most healthy choices as widening American population pursues lower fat diets in haphazardly convenient ways. E get information from people trying to sell us something. We embrace ground turkey as a low fat alternative to ground beef without realizing that turkey contains a much higher cholesterol content. They get you coming or going and prey on our choices for convenience.
The best diets are the ones you can consume for the rest of your life, not some fad that will be broken in a matter of weeks.
One food diabetics need to avoid at all times is low fat or non fat versions of foods. In removing fat content, the manufacturers need to make the products taste good. The easiest and most frequent way they do this is by replacing the reduced fat with sugar.
One statistic I like to cite long after I have forgotten the source is that obese women consumer the most raw dietary sugar via low fat salad dressings. Obviously, diabetics and dieters alike should read labels carefully. What is being saved in low fat varieties may be providing excesses in other areas. Diabetics need to eat to avoid sharp and sudden rises and falls in their sugar levels, so obviously low fat but high sugar options are typically counterproductive to those goals.
Something seems to counteract most healthy choices as widening American population pursues lower fat diets in haphazardly convenient ways. E get information from people trying to sell us something. We embrace ground turkey as a low fat alternative to ground beef without realizing that turkey contains a much higher cholesterol content. They get you coming or going and prey on our choices for convenience.
The best diets are the ones you can consume for the rest of your life, not some fad that will be broken in a matter of weeks.
Wednesday, November 7, 2012
Diet Differences
Popular or common use of the term "diet" does not fit exactly to "diabetic diet." The general term among non-diabetic populace carries an indication that the diet can be ended or suspended at any time. Diabetics just can’t do that. Every sugar spike, no matter how temporary, adds to the debilitating effects than can plague diabetics.
Diabetic diet must become a lifestyle change of healthy eating and exercise. The diabetic cannot take a week off from the diet. Upon diagnosis, the diabetic must cat back and cut out of their diets and routines. Forever.
That Boston Creme donut enjoyed once a week? Gone.
Diet soda is no longer an option, but the necessity of soda.
McDonald’s is a place that should never be entered again.
"Healthy" people wanting a diet routine could do well to look at diabetic allowances and routines. Diabetics cannot base their diets of fat cutting, calorie counting weight loss "tricks." Too many of those options just are not healthy.
Diabetic diet must become a lifestyle change of healthy eating and exercise. The diabetic cannot take a week off from the diet. Upon diagnosis, the diabetic must cat back and cut out of their diets and routines. Forever.
That Boston Creme donut enjoyed once a week? Gone.
Diet soda is no longer an option, but the necessity of soda.
McDonald’s is a place that should never be entered again.
"Healthy" people wanting a diet routine could do well to look at diabetic allowances and routines. Diabetics cannot base their diets of fat cutting, calorie counting weight loss "tricks." Too many of those options just are not healthy.
Sunday, November 4, 2012
Looking Ahead
The blog has slowed down a bit, just like most aspects of my life have, for the same reason: I’m not seeing as well, with a marked decrease in vision even from one month ago. My rested, strongest vision doesn’t last under much exertion, and real functional time I have is even more limited. More disabled, you could say. Even as I have completed and/or pared down my responsibilities, more things have arisen from those that remain to have kept me busier with less ability.
With the accounts of low and high blood sugar done, I am proceeding with the next phase of direction for the blog, matters of diet. The forthcoming posts will focus on both diabetic and general population diet, how those things can be incompatible, and things diabetics specifically need to keep ion mind, most of which can be useful for non-diabetics to know.
I do thank those who are known to me and strangers who have been keeping up with the blog. I’m limping along through life right now. When I have adjusted to my once again newly diminished status quo, I’m hoping to deal with issues of the blondness more directly, and hopefully with touched of humor that many readers look forward to.
In the meantime, I do hope the forthcoming dietary issues offer information of value to the general readership and those who stumble upon the blog through other sites and sources.
With the accounts of low and high blood sugar done, I am proceeding with the next phase of direction for the blog, matters of diet. The forthcoming posts will focus on both diabetic and general population diet, how those things can be incompatible, and things diabetics specifically need to keep ion mind, most of which can be useful for non-diabetics to know.
I do thank those who are known to me and strangers who have been keeping up with the blog. I’m limping along through life right now. When I have adjusted to my once again newly diminished status quo, I’m hoping to deal with issues of the blondness more directly, and hopefully with touched of humor that many readers look forward to.
In the meantime, I do hope the forthcoming dietary issues offer information of value to the general readership and those who stumble upon the blog through other sites and sources.
Thursday, November 1, 2012
Big D's
Scientists actually know precious little about how the brain works. Intricacies of memory and thought often baffle the researchers. I understand the basics enough. As a science fiction writer I know generalities and specific details about many things, enough to give advance thought and theory but not an expert unless I specifically research a topic and I can often forget the specifics. My mind is limited and usually stretched too thin across too many things.
I understand the chemical imbalances of depression and when the depression is emotional. For months now, as the eyesight has been steadily deteriorating, the depression has gotten worse, with definite biochemical interaction to the despair of my situation.
My mind works by association, I pay attention to assorted random things and have made definite connection between lifelong cycles and my changing situation.
Constant lower sugar levels bring on a biochemical depression. This is now constant low sugar; the A1C numbers will still be higher than any level that any doctor will find acceptable.
I heard a news bit more than a decade ago and putting it into practice seems to have lent weight to the theory that fish and seafood acts as a natural antidepressant. It doesn’t cure me, but I do just feel better the day after eating scallops or whitefish or a tuna sandwich.
All of these fish sources male ,e dream. I am one of those who normally does not remember dreaming, but have never denied that I do. I have vivid dreams the nights of fishy meals. It took a year or so of my time traveling to England on business to realize that I was dreaming due to regular fish intake, not because of a tendency to eat hot custard deserts while there. My roommate always has vivid dreams when he has done a routine trip to Maine. He thought something about being in Maine made him dream, even when he returned that same night. I realized that his typical Maine lunch of seafood (usually tuna) was the true cause. He has no depression or dream issues otherwise.
I have come to believe that people who do not remember dreaming are more prone to depression. More recently, I’ve come to theorize that Vitamin D plays a major role in the chemical equation. The core of the belief if seasonal depression. Less sunlight, less Vitamin D, more depression.
In the last year and a half, as my mobility has decreased, my Vitamin D level has fallen from normal healthy levels above 25 to "insufficient" at 20 and finally to "deficient" at 13. I can’t see where I’m walking and can’t walk where I’m seeing. I don’t leave the house as often. It’s too much effort for too little result. There can be stretches of days where I just don’t leave the house and get no direct sunlight.
Vitamin D can’t be effectively gotten through diet. Sunlight or supplement is essential. Milk actually does not have enough. Online research indicated that the only equal is two servings of fatty fish per day. Besides lacing variety, such a diet can raise big stinks. Lack of vitamin D can produce bone problems, but also result in a variety of other debilitations, including muscle atrophy. I’m sure it has also contributed to the severity of the depression.
I’m taking the supplements as well as an antidepressant.
I’m still trying to pull myself back up.
I understand the chemical imbalances of depression and when the depression is emotional. For months now, as the eyesight has been steadily deteriorating, the depression has gotten worse, with definite biochemical interaction to the despair of my situation.
My mind works by association, I pay attention to assorted random things and have made definite connection between lifelong cycles and my changing situation.
Constant lower sugar levels bring on a biochemical depression. This is now constant low sugar; the A1C numbers will still be higher than any level that any doctor will find acceptable.
I heard a news bit more than a decade ago and putting it into practice seems to have lent weight to the theory that fish and seafood acts as a natural antidepressant. It doesn’t cure me, but I do just feel better the day after eating scallops or whitefish or a tuna sandwich.
All of these fish sources male ,e dream. I am one of those who normally does not remember dreaming, but have never denied that I do. I have vivid dreams the nights of fishy meals. It took a year or so of my time traveling to England on business to realize that I was dreaming due to regular fish intake, not because of a tendency to eat hot custard deserts while there. My roommate always has vivid dreams when he has done a routine trip to Maine. He thought something about being in Maine made him dream, even when he returned that same night. I realized that his typical Maine lunch of seafood (usually tuna) was the true cause. He has no depression or dream issues otherwise.
I have come to believe that people who do not remember dreaming are more prone to depression. More recently, I’ve come to theorize that Vitamin D plays a major role in the chemical equation. The core of the belief if seasonal depression. Less sunlight, less Vitamin D, more depression.
In the last year and a half, as my mobility has decreased, my Vitamin D level has fallen from normal healthy levels above 25 to "insufficient" at 20 and finally to "deficient" at 13. I can’t see where I’m walking and can’t walk where I’m seeing. I don’t leave the house as often. It’s too much effort for too little result. There can be stretches of days where I just don’t leave the house and get no direct sunlight.
Vitamin D can’t be effectively gotten through diet. Sunlight or supplement is essential. Milk actually does not have enough. Online research indicated that the only equal is two servings of fatty fish per day. Besides lacing variety, such a diet can raise big stinks. Lack of vitamin D can produce bone problems, but also result in a variety of other debilitations, including muscle atrophy. I’m sure it has also contributed to the severity of the depression.
I’m taking the supplements as well as an antidepressant.
I’m still trying to pull myself back up.
Saturday, October 20, 2012
Feeling it Out: Mid Life
My experience of watching other men deal with their mid life crises had provided me experience than just with my father, who is the type who would probably deny ever having had a mid life crisis. Fathers, bosses, mentors...most ruined things for themselves in one way or another. I sought to avoid that.
I had that "what to do and how to get there" life crisis early, at high school rather than college age. It’s no surprise my mid life crisis came at 36 rather than in my 40’s. It was mild. I developed an uncharacteristic infatuation that I could not make develop. I regretted having little financial savings. I listened to other people who told me I should be taking care of myself better health-wise.
At 43, I am still shunned by the former object of my affections. My main means of savings is still home ownership and equity–always iffy in this economy. And now I am not only disabled but feel like crap.
My diet had never been bad. The sole dietary change I made was switching from real sugar to Equal in my morning coffee. I had developed the sugar habit to boost my sugar in the days when I could not actually afford to eat anything for breakfast. That had changed. The other significant change when I started "taking care of myself better" was following my GP’s guidelines of taking a much higher insulin dose at night. It made sense to me as I knew by feel that overnights were the main time I sugar would rise to uncomfortable levels.
My sugars did lower, although never to the A1C numbers my doctor wanted to see. I was no longer getting up in the night to go pee. Instead, I was not able to sleep because the sugar levels felt too low. Too high, and I don’t get good sleep because I’m off to the bathroom a few times each night. Too low, I just can’t actually fall asleep.
I still seldom find that right balance.
This past spring and summer, I made a renewed effort to get my sugars lower, no matter how I felt. The inflamed Charcot foot had further impeded my circulation enough to cause the quick and massive infection that almost cost me a toe. The night of that hospital admittance also emphasized one particular problem food that raises sugars beyond expectations. (Low fat milk, which I will address in detail before long.) I succeeded, and am feeling so much worse for it.
Here’s how the diabetic things feel these days.
My blood pressure went back to normal levels when the Charcot inflammation subsided. The reduced swelling is probably more of a by product of the prednisone I still must drop into my eye than true healing. The foot is stable, but the Crow boot is a permanent fixture due to the ankle collapse suffered from the reduced circulation. I have frequent vertigo issues, which is probably a combination of the eye maladies and reaction to blood pressure medication meant for a worse situation than I am now in. Any of the four to five eye drop medications may also play into the vertigo.
My eye is a mess and my vision is getting worse. The strobing light exams contribute to this. The eye drops reduce vision at least temporarily when taken. Debris may be built up in the silicone oil that still remains in my eye. Light sensitivity is still blinding, darkness vision is non-existent, and the "retinapathy veil" grows darker. On doctor’s instructions, I had stopped the eye pressure drops when the pressure was good, and it re-rose to scary levels, so those drops are to be continued indefinitely. The prednisone still gives stomach problems, but not as severe as they were last winter.
Long story short, I’m the mess I had sought to avoid ever becoming after re-examining life in middle age. Maybe that "male menopause" just can’t be avoided.
I had that "what to do and how to get there" life crisis early, at high school rather than college age. It’s no surprise my mid life crisis came at 36 rather than in my 40’s. It was mild. I developed an uncharacteristic infatuation that I could not make develop. I regretted having little financial savings. I listened to other people who told me I should be taking care of myself better health-wise.
At 43, I am still shunned by the former object of my affections. My main means of savings is still home ownership and equity–always iffy in this economy. And now I am not only disabled but feel like crap.
My diet had never been bad. The sole dietary change I made was switching from real sugar to Equal in my morning coffee. I had developed the sugar habit to boost my sugar in the days when I could not actually afford to eat anything for breakfast. That had changed. The other significant change when I started "taking care of myself better" was following my GP’s guidelines of taking a much higher insulin dose at night. It made sense to me as I knew by feel that overnights were the main time I sugar would rise to uncomfortable levels.
My sugars did lower, although never to the A1C numbers my doctor wanted to see. I was no longer getting up in the night to go pee. Instead, I was not able to sleep because the sugar levels felt too low. Too high, and I don’t get good sleep because I’m off to the bathroom a few times each night. Too low, I just can’t actually fall asleep.
I still seldom find that right balance.
This past spring and summer, I made a renewed effort to get my sugars lower, no matter how I felt. The inflamed Charcot foot had further impeded my circulation enough to cause the quick and massive infection that almost cost me a toe. The night of that hospital admittance also emphasized one particular problem food that raises sugars beyond expectations. (Low fat milk, which I will address in detail before long.) I succeeded, and am feeling so much worse for it.
Here’s how the diabetic things feel these days.
My blood pressure went back to normal levels when the Charcot inflammation subsided. The reduced swelling is probably more of a by product of the prednisone I still must drop into my eye than true healing. The foot is stable, but the Crow boot is a permanent fixture due to the ankle collapse suffered from the reduced circulation. I have frequent vertigo issues, which is probably a combination of the eye maladies and reaction to blood pressure medication meant for a worse situation than I am now in. Any of the four to five eye drop medications may also play into the vertigo.
My eye is a mess and my vision is getting worse. The strobing light exams contribute to this. The eye drops reduce vision at least temporarily when taken. Debris may be built up in the silicone oil that still remains in my eye. Light sensitivity is still blinding, darkness vision is non-existent, and the "retinapathy veil" grows darker. On doctor’s instructions, I had stopped the eye pressure drops when the pressure was good, and it re-rose to scary levels, so those drops are to be continued indefinitely. The prednisone still gives stomach problems, but not as severe as they were last winter.
Long story short, I’m the mess I had sought to avoid ever becoming after re-examining life in middle age. Maybe that "male menopause" just can’t be avoided.
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