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Diabetes - sugar is EVERYWHERE! ARGGH - 7/23/2012 9:21:14 AM

WinsomeDefiance

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I was recently diagnosed with steroid induced diabetes, but even after being off the steroids increasing my activity and losing weight my blood sugars are still running high. I've lost 20 pounds, have been eating vegetables like mad and watching my carb intake; but sugar is in damn near everything. Even things advertised as "Sugar Free" still have sugar alchohols which have ridculously high carb counts.

Sugar Free? PFFT!

So, to any of you out there who are familiar with this dilemna, are there any tips, suggestions? This isn't just for myself, but for my nother who is a brittle diabetic. She has liver disease and craves sugar like crazy.

Being off steroids indefinitely isn't likey, although there are other medications that I hear are available to help with my connective tissue diseases. I, of course, will be taking nutitrion and diabetes classes.

Tips for curing sugar cravings?
How do you manage your blood sugar levels?
etc.

WinD

RE: Diabetes - sugar is EVERYWHERE! ARGGH - 7/23/2012 9:36:31 AM

Rule

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My sugar cravings are caused by the herpes virus. I keep the virus as much as possible in check by avoiding all food that may activate it.

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RE: Diabetes - sugar is EVERYWHERE! ARGGH - 7/23/2012 9:54:19 AM

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quote:

Tips for curing sugar cravings?
How do you manage your blood sugar levels?

How many grams of sugars or carbs are you supposed to have in a day?

Never let yourself get ravenously hungry - eat smaller meals more often - carry nuts with you.

Products made from flour can adversely affect me but I have no problem with sprouted wheat products made by Ezekial. Yes, it's more expensive, but I eat less of it and it doesn't whack out my blood sugar.

The South Beach Diet is supposed to eliminate sugar cravings after two weeks. I wouldn't follow their artificial sweetener advice though.

http://diet.lovetoknow.com/wiki/South_Beach_Sugar_Cravings

One of the biggest roadblocks in dieting involves overcoming those powerful cravings…cravings which typically involve foods that aren't healthy or even satisfying. The science behind the South Beach Diet is simple. Because it is a carbohydrate-restricting diet, it focuses on foods that are low on the glycemic index and low in saturated fats. Foods like nuts, eggs, low-fat cheese, vegetables, and lean meats are the basics of this diet. The diet also emphasizes good carbs, including fruits and whole grains.

Carbohydrate cravings actually escalate from a high carbohydrate diet. Cravings result from high levels of insulin in the body, which have developed from foods high in fats and sugars. Probably the most difficult phase in the South Beach Diet is Phase One. During this phase, which lasts for two weeks, the purpose is to erase the dieter's cravings for high glycemic index foods, such as bread, pasta, potatoes, rice, and sugar.

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RE: Diabetes - sugar is EVERYWHERE! ARGGH - 7/23/2012 9:56:57 AM

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~beamage for Win~ as a sugarholic, you have my sympathies!!

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RE: Diabetes - sugar is EVERYWHERE! ARGGH - 7/23/2012 10:13:30 AM

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Sugar Alcohols are not processed by the body the same as other carbs.

The formula used to be take the carbs then minus the fiber and the sugar alcohols to get the usable carbs.

However, every body is different and in some people sugar alcohols cause an issue and in other people they do not.

Some people do better with some sugar alcohols but not others.

Erythritol tends to do better than most.

Minimally processed very dark chocolate tends to have a fairly neutral effect on blood sugar.
Usually once you subtract the fiber you end up with less than 10 grams per serving.

Many Greek yogurts (such as Chobani) have fewer carbs than the lite and fit versions.

Berries ten to do pretty well in not raising your sugar levels.

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RE: Diabetes - sugar is EVERYWHERE! ARGGH - 7/23/2012 10:34:37 AM

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This is going to sound crazy, but I've found that eating nopal cactus leaves chopped up and pan grilled with other vegetables, kills my appetite, especially for sugars.

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RE: Diabetes - sugar is EVERYWHERE! ARGGH - 7/23/2012 12:51:01 PM

WinsomeDefiance

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Thank you all, for taking the time to respond.

Yay for dark chocolate and Greek yogurt.

I've never heard of Nopal cactus leaves. Where would I find them?

The South Beach diet sounds interesting, I may even have the book. If not, I'll look into getting it.

Thanks again.

WinD

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RE: Diabetes - sugar is EVERYWHERE! ARGGH - 7/23/2012 1:41:46 PM

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Look for a latino market for the cactus leaves, Win. The South Beach diet is actually pretty close to reasonable for a restrictive diet. (I am not a believer in diets that eliminate entire food groups...)

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RE: Diabetes - sugar is EVERYWHERE! ARGGH - 7/23/2012 4:24:52 PM

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And it's less restrictive in stage 2 and even less in stage 3. I think you can get a free trial online for two weeks (don't forget to cancel!)

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RE: Diabetes - sugar is EVERYWHERE! ARGGH - 8/9/2012 12:34:27 PM

ironpalmsnewkitt

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I did the Atkins Diet when my sugar became a problem. Veggies tend to have a natural sugar and they all contain a protein that converts to blood sugar.
So it's a damned if you do damned if you don't. When i carb I try gluten free.
I am down to 200 from 300 I got down to 150 but had a stroke inspite of the really good control.

The best I can recommend is look up everything and find out its nutritional value. it is worth it if you want to succeed.

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RE: Diabetes - sugar is EVERYWHERE! ARGGH - 8/9/2012 12:44:42 PM

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Most things 'white' are bad. White bread, rice, potatoes, white flour etc. Your body will convert these into sugar..

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RE: Diabetes - sugar is EVERYWHERE! ARGGH - 8/9/2012 2:30:39 PM

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Winsome, are you familiar with the Glycemic Index? It's possible that the carbs you are eating are high-glycemic foods, which means your body releases extra insulin to digest them. Once the insulin is out and the food digested into the blood sugar, the insulin tells your brain "Kay, done. More sugar please." Eating low-glycemic carbs (barley and quinoa) instead of high-glycemic carbs (pasta, rice, beets, carrots I think) might help curb cravings.

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RE: Diabetes - sugar is EVERYWHERE! ARGGH - 8/9/2012 3:25:31 PM

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My nine year old has been type 1 for six years now. We count every carb that goes into her mouth, and then her insulin is administered as a ratio, depending on the meal. For example, at breakfast she gets one unit of novo rapid per six carbs. The ratios are different at each meal, depending on how she metabolises the insulin, and how long until the next meal.

She is also given a correction depending on her blood sugar. Again, as example, if her lunch blood sugar was 13.3, then we would subtract 5 and then divide by 5, giving her a correction of 1.46, which would be added to her carb math, for a total insulin dosage.

Even though she is very young still, doesnt eat junk food, has never tasted pop, she does have the occasional craving. We control that quite well by amost always including a sweet as dessert with lunch, dinner, and bedtime snack. Yes it is sweet, but when included in the meal calculations cause no problems.

As for sugar alcohols, my BIL, who counts carbs as well, subtracts one half the value of the sugar alcohol along with the fiber from the carb count. We actually pretty much ignore their existance.

Please note that carb ratios and correction calculations are all determined in close contact with her diabetes team and pediatrician. You might want to send a cmail to kmsangel on here, as she is a practicing nurse as well as a diabetic and has personally faced some of the same struggles. Regardless of the strategy, remember that each one will work for differently for each individual.

As for the gluten, you might want to consider getting a blood test for celiac disease as it seems to occur more frequently in diabetics. We have the test performed on a yearly basis.

Do you keep a food log? You should keep on a meal to meal basis your blood sugar, what you eat, how much.....measure religiously..., what the carbs are, and what medication and time taken. That will allow you to sit down and plot your numbers, and see clearer what is working and what isnt.

Best of luck Win.

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RE: Diabetes - sugar is EVERYWHERE! ARGGH - 8/9/2012 6:12:22 PM

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When I got off gluten, I lost ALL sugar cravings (and they had been terribly strong all of my life), and without even trying lost 30 lbs in the first month.

Thee was a time when it was touted that inulin was a sugar balancer. I don't know if that was or is still true, so it's worth researching.

Plant roots/tuber that have inulin in them: Burdock, Dandelion, Salsify, Chicory, Jeruselem Artichokes. Asparagus, bananas and leeks also have it.

As an aside, parts of the Juniper Tree may be used medicinally as it releases insulin from the pancreas, which eliminates hunger.

It has been said that many diabetics are chromium deficient. You may wish to look into that.

As with any new thing you try, research, research, research. Don't just take mine, or anyone elses word for it.

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RE: Diabetes - sugar is EVERYWHERE! ARGGH - 8/10/2012 3:41:56 AM

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I can sympathize OP, you're right , sugar is everywhere. It is pervasive.

A little over 4 years ago, I changed my diet and completely eliminated sugar. No sweeteners, no honey, maple syrup, fruit juice or fruit. No meat, poultry, or fish either, nor any dairy, but that is not relevant to the discussion. I read somewhere that cancer thrives on sugar, and I am attempting to starve a tumor into oblivion.

I do for my elderly mother, she lives in my house. I remember her frustration, she wanted to cook for me, and was making barley soup. She brought home a couple of cartons of vegetable stock, and was shocked to discover that it contained high fructose corn syrup. I am afraid that we have become so used to sugar in everything we eat, that food manufacturers put it in their products, because it tastes "better".

The cravings do go away. I think giving up meat helped. The body seeks balance. If you think of all food as a teeter-totter, red meat is at one end, and sugar is at the other. The more meat you eat, the more sugar you crave. In any event, habitual behavior is always difficult to change, but it only takes a couple of weeks to instill new habits.

When you give up meat and sugar, carbs are about all that's left. So I don't sweat carbs, they are the staple of my diet. Good carbs, brown rice instead of white, whole wheat pasta instead of regular, food in as close to it's natural state as you can find it. And I buy very little pre-prepared food. Everything made from scratch. Time consuming yes, but well worth the effort.

For what it's worth, my new girlfriend was a type 2, adult onset diabetic, who when I met her, was preparing to go from oral medication to injected insulin. She began incorporating my dietary values into her life, slowly at first, and then I moved her in. A year later she is completely off all medication, her sugar levels remain stable throughout the day, and she is....healthy. I don't pretend that this is the answer for everyone, but it worked for us.

It's time for breakfast now, I'll close. If this holds any interest, feel free to message me.

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RE: Diabetes - sugar is EVERYWHERE! ARGGH - 8/10/2012 6:47:34 AM

SlipSlidingAway

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Sugar is everywhere. Type II here, heavy predisposition to the disease through genetics, lost a grandmother and two uncles to the disease. I was vigilant, tried to keep my risks low, got tested often. I ended up with gestational diabetes while preggers, and it just never went away.

I can sympathize, as someone who knows what this disease can do, I have been very proactive in my treatment. First off, I think the American Diabetes Association SUCKS. Follow their recommendations and eat what they advocate, I pretty much guarantee your disease will progress and you will need to go on meds, or up your meds, to have any hope of keeping complications away.

Diet and exercise, those two words have to become your best friends. By diet, I don't mean so much dieting, as changing your eating habits completely. Like others, I count every carb. Every single one. There are heaps of things I will never eat again. Not even a taste. Does it stink at times, sure does. However, I have become what I term a "Mad Scientist" in the kitchen. I use alternative ingredients to get as close to my old favorites as I can. It's not cheap, specialty ingredients are pricey. Then again, so are diabetic supplies, prosthetics, and hospital stays. I'll put my money into the food stuff any day! I make brownies, cookies, smoothies, cheesecake. I seldom feel deprived, but on occasion I do miss the convenience of the way life used to be. I also have times when I feel sorry for myself. I get over it pretty quick, though.

It took a lot of research, I read a ton of books, and stood on the backs of giants to get where I am now. I still have Type II, likely will the rest of my life, but you would never know it from my test results. I am within normal range almost constantly. Diabetes can't be cured, but in most cases, with careful management, Type II can be successfully managed. I say most, because our bodies are all different, and no two people react the same way to sugar and starches. For some, medication will always be a part of their management. I have been very lucky to have been able to wean myself off of mine.

My suggestion would be to test your sugar almost constantly until you understand what your body is telling you. When I add a new food to my cupboard, especially, I want to see what it does to me. For instance, I can't touch peanut butter. It should not effect me the way it does. But, there is no denying my body can't handle it. However, bananas, a huge "no no" when it comes to carbohydrates, is something that I have an odd tolerance for.

Also, fiber!!! I replace so many things with fiber. I use different fibers to give my foods texture that is lost in not using flour or sugar. Since fiber is not digested the way other things are, it's a godsend. It fills you up, takes away cravings, and is just plain old good for you. I suggest looking into flax, konjac powder, oat fiber (different that oat flour), and chia seeds. All of which are staples in my kitchen.

If you, or anyone else, wants to know more, just give me a holler on the other side. I am passionate about this stuff, and will help anyone who needs it if I can...

Slip~

I eat less than 30 carbohydrates per day. 6 for breakfast, when my sugar is the wonkiest. I allow myself 12 grams between lunch and dinner. Another 12 between dinner and a snack at bedtime.

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RE: Diabetes - sugar is EVERYWHERE! ARGGH - 8/27/2012 11:39:11 PM

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If you have just or recently been dx with diabetes start taking 600mg capsules 1 per day of Cinnamon. I helps reduce blood sugars. But if you already have diabetic neuropathy DO NOT TAKE it as it will increase your pain levels.

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RE: Diabetes - sugar is EVERYWHERE! ARGGH - 8/28/2012 12:17:21 AM

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I got my diagnosis of type 2 last week and am on only a minimum starter dose of Metformin. I looked at some of the information on cinnamon, and am going to give it a try before I get all med heavy. Type 2 runs in both sides of my family, I had gestational the first time around, and my nine year old is tyoe 1. Thank you for the tip.

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RE: Diabetes - sugar is EVERYWHERE! ARGGH - 9/29/2012 6:00:14 AM

mons

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hello oop

The one thing I have learned about diabetes is later as you learn to eat new things 'your salt intake is 'dangerous and
it will cause heart failure!

I do wish anyone to not know about this, and before it become an issue in a diabete life it is now that you will need not only to watch
your surgar but now also you salt intake!

Can foods any type of process food has the highest content of salt i ever seen, forzen dinner, bread, nuts!

Please as you go alone with you diet to control your sugar levels remember to look up salt as you read the label of the foods you buy !

It is the difference of getting heart failure, which is something diabetes will someday get but the very good news is it is a turn around illness!

Along with a no salt diet and control how much liquid you intake it is now true it can be stopped and repaired if caught in time!

So eveyone whom is a diabetic , please take the time and speak with your doctor about the need to control your salt as well as you sugar but
all of this time we were watching only for sugar when we should had been watching the salt intake as well!

Do not let this go pass please, please speak with a nutritionist and get all of the fact and food will taste even better!

I now must watch everything that goes into twin food each time I cook i think I spoke about the can foods no matter what they have
so much salt it is dangerous! I use garlic, spices, herbs and anything but salt, garlic salt is bad news anything with salt is dangerous,!

I did something dumb we thought she did not have enough salt in her body so mind you I bought a small bag of chips and she ate only a hand full!

I was so devastated that night she had to good to the ER and they kept her, that was so scary!

It was the third time and the last time, she is better and now she is eating only food cooked meals nothing from anywhere outside of our home!

The only thing that does not have salt is fresh vegetables, I walk to get them each other day!

It is wonderful to see how this diet has helped her in so many ways and it has been only two months!

remember

1 no can foods!
2 watch and read what foods have high salt content, deli and cure meats!
3 make sure your doctor listens when you asked about the salt intake and what it will do to your heart!''

take care to all

Mons

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RE: Diabetes - sugar is EVERYWHERE! ARGGH - 10/17/2012 5:04:34 AM

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The "nothing out of a tin" thing is always a good rule of thumb, but the issue there tends to be more with its sugar content than salt. Most of the salt content of tinned food is added to make it taste less sweet by masking the flavour of all the suagr in it...
(Salt appears to be the coming health scare. It can definitely cause all sorts of problems if overdone, though.)

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