My husband is a newly diagnosed Type 2 Diabetic. I am wondering where in New
Jersey I can get flour and pasta made of whole wheat. He is a pasta nut and
I know he will appreciate it. He misses this the most.

--


BetsyB

My husband is a newly diagnosed Type 2 Diabetic. I am wondering where in New
Jersey I can get flour and pasta made of whole wheat. He is a pasta nut and
I know he will appreciate it. He misses this the most.

Whole wheat flour has just as many carbs as regular flour. The only benefit is
the added fiber. (too much fiber for my taste)
Your husband is going to have to buckle down like the rest of us. He doesn't
have to give up pasta. However he certainly needs to watch the portion sizes as
well as the effects on his BG levels.

Good luck
Bill

Thanks Bill, I figure if there is none left over after a small portion, he
can't eat it? Sure is a learning experience.
I wish his Doc had given s more information. When I asked what he could and
could not eat, he told me to go to the Library and read up on it? I think I
am shopping for a different Doc.
The gal at the pharmacy taught me how to use the test meter? I really feel
he got cheated.

--


BetsyB
"Wmkcross" wrote in message
...
My husband is a newly diagnosed Type 2 Diabetic. I am wondering where in
New
Jersey I can get flour and pasta made of whole wheat. He is a pasta nut
and
I know he will appreciate it. He misses this the most.

Whole wheat flour has just as many carbs as regular flour. The only
benefit is
the added fiber. (too much fiber for my taste)
Your husband is going to have to buckle down like the rest of us. He
doesn't
have to give up pasta. However he certainly needs to watch the portion
sizes as
well as the effects on his BG levels.

Good luck
Bill

BetsyB wrote:
Thanks Bill, I figure if there is none left over after a
small portion, he can't eat it? Sure is a learning experience.
I wish his Doc had given s more information. When I asked
what he could and could not eat, he told me to go to the
Library and read up on it? I think I am shopping for a
different Doc.

You will like be disappointed if you ask most docs, what can he eat?
The standard answer will be educate yourself. The question has no
simple answer. Every diabetic is different. The best thing you can do
is educate yourself, read everything you can get your hands on, and
test test test to see how different foods impact in different situations.

That said, you may want to make sure you have a doc that keeps up
with the latest Type II diabetic treatments. Many here would recommend
that you have access to specialist, such as an endo.

Good Luck,
BJ

On 08 Dec 2003 15:38:08 GMT, erospam (Wmkcross) wrote:

My husband is a newly diagnosed Type 2 Diabetic. I am wondering where in New
Jersey I can get flour and pasta made of whole wheat. He is a pasta nut and
I know he will appreciate it. He misses this the most.

Whole wheat flour has just as many carbs as regular flour.

According to the USDA nutritional database:

In one cup of:
Whole Wheat White All Purpose
Carbs 87.08 95.39
Fiber 14.60 3.4
Impact carbs* 72.48 91.99

(*In Europe, they separate fiber carbs from other carbs and don't consider
them as having an impact. In the US, the FDA does not agree with this
opinion. In my personal experience, the fiber carbs do not raise my BG
signficantly and so I discount them, YMMV which is why I provide both sets
of numbers)

As you can see, white all purpose flour has a lot more total carbs than
whole wheat, and a lot more impact carbs.

The only benefit is the added fiber.

Whole wheat has more nutritional value in the from of trace minerals and
vitamins, as well.

(too much fiber for my taste)

Well that can certainly be true.

There are a fair number of whole wheat pastas out there. I find them
tolerable when I'm using them in a very saucy dish, where their flavour is
masked somewhat, but if I'm relying on the pasta tasting good, it's worth a
smaller portion to get good stuff.

Also, there are many very low carb pastas out there. I find I don't care
for the mouth feel of those at all (they tend to replace flour with
proteins), and they can be sorta rubbery. We just don't waste our money on
them any more, but I do encourage people to at least give them a try once
to see if it works for them.

--
Siobhan Perricone
"Who would have thought that a bad Austrian artist who's obsessed with the human physical ideal could assemble such a rabid political following?"
- www.theonion.com

On Mon, 8 Dec 2003 10:51:53 -0500, "BetsyB" betsy959atoptonline.net
wrote:

Thanks Bill, I figure if there is none left over after a small portion, he
can't eat it? Sure is a learning experience.
I wish his Doc had given s more information. When I asked what he could and
could not eat, he told me to go to the Library and read up on it? I think I
am shopping for a different Doc.
The gal at the pharmacy taught me how to use the test meter? I really feel
he got cheated.

I'm hoping Julie will post her very very incredibly helpful post in
response to this, but really, a great resource (for BOTH of you) to start
with is "The First Year: Type 2 Diabetes" by Gretchen Becker.

The information in there is invaluable.

If they don't have it at your library, see if they can get it through
interlibrary loan, or go out and buy a copy. I imagine you'll want to have
it around.

--
Siobhan Perricone
"Who would have thought that a bad Austrian artist who's obsessed with the human physical ideal could assemble such a rabid political following?"
- www.theonion.com

Hi Betsy ,
My husband was diagnosed as Type 2 in late Oct .
We are eating low carbs meals .
I found the following link to these recipes on the alt.support.low-carb
group
http://www.camacdonald.com/lc/Cookbook/
WalMart sells Atkins and Carbsense baking mixes , etc.
Cooking with them really helps me to be better able to count the carbs .
We also use egg substitute when we cook anything needing eggs .
We are cautious about eating fatty things , as at our age that may cause
other problems .
My husband has lost almost 20 pounds now , and his BG is wonderful .
He takes 2 glucophage a day .
Hope this info helps you some !
And good luck to you both ! Eating this way is much healthier for you and
your husband .
Becky

"BetsyB" betsy959atoptonline.net wrote in message
...
My husband is a newly diagnosed Type 2 Diabetic. I am wondering where in
New
Jersey I can get flour and pasta made of whole wheat. He is a pasta nut
and
I know he will appreciate it. He misses this the most.

--


BetsyB

Becky, thanks for the link. I am experimenting daily with what works for him
and not. Since the quack didn't tell us, I figure about three hours after
eating, run a test and see how badly we messed up and what we figure we
could cut out.
I got some wheat flour and will give pancakes a shot. Ordered some maple
syrup online made with Splenda. Soon as it arrives we'll give it a try.
Will let you know if it was worth the $6 shipping charges.

--


BetsyB
"Becky" wrote in message
...
Hi Betsy ,
My husband was diagnosed as Type 2 in late Oct .
We are eating low carbs meals .
I found the following link to these recipes on the alt.support.low-carb
group
http://www.camacdonald.com/lc/Cookbook/
WalMart sells Atkins and Carbsense baking mixes , etc.
Cooking with them really helps me to be better able to count the carbs .
We also use egg substitute when we cook anything needing eggs .
We are cautious about eating fatty things , as at our age that may cause
other problems .
My husband has lost almost 20 pounds now , and his BG is wonderful .
He takes 2 glucophage a day .
Hope this info helps you some !
And good luck to you both ! Eating this way is much healthier for you and
your husband .
Becky

"BetsyB" betsy959atoptonline.net wrote in message
...
My husband is a newly diagnosed Type 2 Diabetic. I am wondering where in
New
Jersey I can get flour and pasta made of whole wheat. He is a pasta nut
and
I know he will appreciate it. He misses this the most.

--


BetsyB

"BetsyB" betsy959atoptonline.net wrote in message
...
Becky, thanks for the link. I am experimenting daily with what works for
him
and not. Since the quack didn't tell us, I figure about three hours after
eating, run a test and see how badly we messed up and what we figure we
could cut out.
I got some wheat flour and will give pancakes a shot. Ordered some maple
syrup online made with Splenda. Soon as it arrives we'll give it a try.
Will let you know if it was worth the $6 shipping charges.



Betsy, testing at *two* hours after a meal will give a more accurate picture
of blood glucose levels. Some people, especially those newly diagnosed,
test at both one and two hours after a meal to get a handle on how carbs
affect them. Testing at three hours after a meal is not likely to be
helpful, unless the meal was full of fat (which slows BG rise). I can use
one of my own recent tests as an example. A few days I had a very unusual
spike two hours after a restaurant meal; it was 195. I even rechecked to
make sure it was accurate - it was. An hour later (three hours
post-prandial), my BG was down to 87. So if I relied on only 3-hour PP
readings, I would not have known about that unacceptable 195, or that I need
to avoid that particular meal when I dine out again.

Can your doctor put you in touch with a diabetes educator, dietician, or
diabetes classes? They should be able to provide you with a lot more
information. It's frustrating in the beginning, I know, but hang in there!

Karen
Type 2

In article ,
"BetsyB" betsy959atoptonline.net wrote:

Thanks Bill, I figure if there is none left over after a small portion, he
can't eat it? Sure is a learning experience.
I wish his Doc had given s more information. When I asked what he could and
could not eat, he told me to go to the Library and read up on it? I think I
am shopping for a different Doc.
The gal at the pharmacy taught me how to use the test meter? I really feel
he got cheated.

I would find another doc pronto. The current one is being neglectful.

Did you say your hubby is T2? If so, I heartily recommend Gretchen
Becker's book on the first year with type 2 diabetes. It's out in
paper.

Priscilla

"BetsyB" betsy959atoptonline.net wrote in message
...
Thanks Bill, I figure if there is none left over after a small portion, he
can't eat it? Sure is a learning experience.
I wish his Doc had given s more information. When I asked what he could
and
could not eat, he told me to go to the Library and read up on it? I think
I
am shopping for a different Doc.
The gal at the pharmacy taught me how to use the test meter? I really feel
he got cheated.

It is total carbs he must watch. That includes pasta, potatoes, bread,
fruit, peas, corn, cereal, dried beans, sweets, etc. Your first start (and
his) should be to a dietician who will explain the various portion sizes and
various food groups. But keep in mind that this is only a first step. The
diet he is given may or may not work for him. Many people find that the
diet they are given contains too many carbs for them. The diets the
dieticians go by are usually based on what could be eaten by a person taking
insulin. If he does not use insulin, he might not get away with eating that
many carbs. How many is too many? If his BG is too high at two hours after
eating. You are wise to shop for a new Dr. An Endocrinologist would be a
wise choice. Alas, too many Drs. still treat type 2 diabetes like it is no
big deal. But the Drs. are not the ones who have to deal with the
complications of it.

--
Type 2
http://users.bestweb.net/~jbove/

"Siobhan Perricone" wrote in message
...

I'm hoping Julie will post her very very incredibly helpful post in
response to this, but really, a great resource (for BOTH of you) to start
with is "The First Year: Type 2 Diabetes" by Gretchen Becker.

The information in there is invaluable.

If they don't have it at your library, see if they can get it through
interlibrary loan, or go out and buy a copy. I imagine you'll want to have
it around.

I think you mean Jennifer. Not that I would give bad advice mind you, but
she does have very good information for newbies.

--
Type 2
http://users.bestweb.net/~jbove/

"BetsyB" betsy959atoptonline.net wrote in message
...
Becky, thanks for the link. I am experimenting daily with what works for
him
and not. Since the quack didn't tell us, I figure about three hours after
eating, run a test and see how badly we messed up and what we figure we
could cut out.
I got some wheat flour and will give pancakes a shot. Ordered some maple
syrup online made with Splenda. Soon as it arrives we'll give it a try.
Will let you know if it was worth the $6 shipping charges.

Pancakes are probably a no no, except perhaps for later in the day. I can
only eat 2 - 3" pancakes at one time with some no carb syrup and no other
food at that meal or I'd be over my fat/protein allowance. Frankly, that
little food wouldn't be enough for me. I've had much better luck with
French Toast, although I don't care for any of the sugar free syrups. They
are too watery for me, so this isn't something I've eaten in a while. As
for the "whole wheat", you are right to go in that direction because it has
more fiber. But if you merely buy something labeled "whole wheat flour" you
probably aren't getting anything that is much better than white flour in
terms of fiber. You need to actually use the whole grain. I've been buying
some whole grain bread from Pepperidge Farms that has only 11 g of carb per
slice and something like 3-4 g of fiber per slice.

--
Type 2
http://users.bestweb.net/~jbove/

I will call the Quack in the morning and get some suggestions for finding
the appropriate dietician. He is really a nice fella and quite a good Doc
but I think he shortchanged us. And you know I will make this quite clear
when I speak to him.
Thanks for all the tips and suggestions.

--


BetsyB
"BetsyB" betsy959atoptonline.net wrote in message
...
My husband is a newly diagnosed Type 2 Diabetic. I am wondering where in
New
Jersey I can get flour and pasta made of whole wheat. He is a pasta nut
and
I know he will appreciate it. He misses this the most.

--


BetsyB

In article , "BetsyB" betsy959atoptonline.net
writes:

I will call the Quack in the morning and get some suggestions for finding
the appropriate dietician. He is really a nice fella and quite a good Doc
but I think he shortchanged us. And you know I will make this quite clear
when I speak to him.
Thanks for all the tips and suggestions.

--

Make sure you mention extra strips.. When I started really testing I was
testing 7-10 times a day to figure out what I could eat.. Keep in mind that
each of us is different.. No cookie cutter diet works for everyone..
I can eat watermellon, canteloupe, strawberrys and grapes.. Apples if they are
cooked(wierd).. I cant touch bananas, or peaches..
I can eat 1/2 cup of pasta, but only 1/4 cup of rice.. I eat NO white bread of
any kind.. I will occasionally bake zuchini bread useing 2/3 whole wheat flour
1/3 unbleached.. and subsituting canola oil for veg oill.... This I can eat
safely.. Some one else maybe not anything I mentioned.. The only way I know
this was to test test test and test.. I still test when I am trying new
things..If your numbers are higher when he first gets up, he may be carb
sensative in the morning. Some of us are and some arent..
I eat very few carbs in the morning.. Bacon, eggs, and coffee with real milk
and splenda..
I can have more carbs later in the day, again this is just me..
There are different eating plans out there. Some use the diabetic exchange and
some of us count carbs/fat/protein.. Each is different and hopefully what each
of us does works for us.. but we had to find that out on our own.. No DR or
dietician can tell you with 100 % accuracy what will work for you.. Only by
reading, learning, and testing will you be able to find out what works..You
wont learn it all overnight, that is for sure.. Im still learning and it has
been 1yr and 5 months..Take care and again welcome.
JMO
As always YMMV and this is JMO
Jeanne Type 2 Diagnosed 05/28/02
189/154/120