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Wheat flour etc.
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 |
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Wheat flour etc.
>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 |
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Wheat flour etc.
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 |
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Wheat flour etc.
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 |
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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 |
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Wheat flour etc.
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 > > |
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Wheat flour etc.
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 > > > > > > |
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"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 |
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Wheat flour etc.
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 |
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Wheat flour etc.
"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/ |
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Wheat flour etc.
"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/ |
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Wheat flour etc.
"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/ |
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Wheat flour etc.
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 > > |
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Wheat flour etc.
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 |
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Wheat flour etc.
On Mon, 8 Dec 2003 21:30:36 -0500, "Julie Bove" >
wrote: >"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. Yeah *grin* Sorry 'bout that. -- 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 |
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Wheat flour etc.
On Mon, 8 Dec 2003 18:24:33 -0500, "BetsyB" <betsy959atoptonline.net>
wrote: >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. Really, get the book I recommended earlier. "The First Year: Type 2 Diabetes" by Gretchen Becker. It is well worth it and it tells you the things you really need to know right now. >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. This will probably be fine after he's got his diabetes under control, but not while he's still trying to get it under control. Another thing that has helped us keep our diabetes under control is walking within an hour after every meal for at least ten minutes. It's not as time consuming as you might think, and it's definately worth commiting to doing. We're both completely undercontrol with out any meds at all (both of us for a year now) using just dietary modifications and exercise. Think proteins for breakfasts. Sausages, eggs, bacon, cheese, small amounts of cottage cheese, even sugar free jello makes a nice breakfast. I often have just some mixed nuts for breakfast. The thing is getting your head out of the standard high carb breakfast foods (doughnuts, pancakes, waffles, danishes, cereals are all terribly high in carbs). -- 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 |
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On Mon, 8 Dec 2003 22:15:37 -0500, "BetsyB" <betsy959atoptonline.net>
wrote: >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. This is not all that uncommon, and you shouldn't call him a quack. Most family practice doctors are not diabetes specialists, and there's a lot of complicated information out there, some of it is even contradictory. That's because everyone's needs and metabolism is different in some way. I can eat things that would probably send Julie's BG into a spike, and possibly vice versa. That's just how it is, and that's one thing that makes it difficult to develop a real across-the-board standard of treatment for diabetes. -- 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 |
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Wheat flour etc.
Walking would be wonderful if he could do any for any length of time. He was
just released from ICU. He was there for 12 days with severe blood loss. He received 18 pints of blood. The whole lining of his stomach was spewing blood. He is on O2 24/7 and 70 years old. Not in great physical shape to begin with. I am impressed when he moves his buns to go into a convenience store to get his own coffee. -- BetsyB "Siobhan Perricone" > wrote in message news > On Mon, 8 Dec 2003 18:24:33 -0500, "BetsyB" <betsy959atoptonline.net> > wrote: > > >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. > > Really, get the book I recommended earlier. "The First Year: Type 2 > Diabetes" by Gretchen Becker. It is well worth it and it tells you the > things you really need to know right now. > > >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. > > This will probably be fine after he's got his diabetes under control, but > not while he's still trying to get it under control. > > Another thing that has helped us keep our diabetes under control is walking > within an hour after every meal for at least ten minutes. It's not as time > consuming as you might think, and it's definately worth commiting to doing. > We're both completely undercontrol with out any meds at all (both of us for > a year now) using just dietary modifications and exercise. > > Think proteins for breakfasts. Sausages, eggs, bacon, cheese, small amounts > of cottage cheese, even sugar free jello makes a nice breakfast. I often > have just some mixed nuts for breakfast. The thing is getting your head > out of the standard high carb breakfast foods (doughnuts, pancakes, > waffles, danishes, cereals are all terribly high in carbs). > > -- > 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 |
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Wheat flour etc.
On Tue, 9 Dec 2003 09:19:09 -0500, "BetsyB" <betsy959atoptonline.net>
wrote: >Walking would be wonderful if he could do any for any length of time. He was >just released from ICU. He was there for 12 days with severe blood loss. He >received 18 pints of blood. The whole lining of his stomach was spewing >blood. He is on O2 24/7 and 70 years old. Not in great physical shape to >begin with. >I am impressed when he moves his buns to go into a convenience store to get >his own coffee. Ok, Betsy you just lost me. Have a fun time playing with people. -- 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 |
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Wheat flour etc.
I'm sorry Betsy .....I did not know .
Bless his heart ....I bet this diabetes IS hard on him then . Becky "BetsyB" <betsy959atoptonline.net> wrote in message ... > Walking would be wonderful if he could do any for any length of time. He was > just released from ICU. He was there for 12 days with severe blood loss. He > received 18 pints of blood. The whole lining of his stomach was spewing > blood. He is on O2 24/7 and 70 years old. Not in great physical shape to > begin with. > I am impressed when he moves his buns to go into a convenience store to get > his own coffee. > > -- > > > BetsyB > "Siobhan Perricone" > wrote in message > news > > On Mon, 8 Dec 2003 18:24:33 -0500, "BetsyB" <betsy959atoptonline.net> > > wrote: > > > > >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. > > > > Really, get the book I recommended earlier. "The First Year: Type 2 > > Diabetes" by Gretchen Becker. It is well worth it and it tells you the > > things you really need to know right now. > > > > >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. > > > > This will probably be fine after he's got his diabetes under control, but > > not while he's still trying to get it under control. > > > > Another thing that has helped us keep our diabetes under control is > walking > > within an hour after every meal for at least ten minutes. It's not as time > > consuming as you might think, and it's definately worth commiting to > doing. > > We're both completely undercontrol with out any meds at all (both of us > for > > a year now) using just dietary modifications and exercise. > > > > Think proteins for breakfasts. Sausages, eggs, bacon, cheese, small > amounts > > of cottage cheese, even sugar free jello makes a nice breakfast. I often > > have just some mixed nuts for breakfast. The thing is getting your head > > out of the standard high carb breakfast foods (doughnuts, pancakes, > > waffles, danishes, cereals are all terribly high in carbs). > > > > -- > > 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 > > |
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Wheat flour etc.
"Becky" > wrote in message ... go to a dietitian |
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