Messages In This Digest (24 Messages)
- 1a.
- Re: sugar free cookies From: Diane Moro
- 1b.
- Re: sugar free cookies From: Stephanie Keffer
- 1c.
- Re: sugar free cookies From: Holly Shaltz
- 1d.
- Re: sugar free cookies From: Holly Shaltz
- 1e.
- Re: sugar free cookies From: Tina Ronald
- 1f.
- Re: sugar free cookies From: Jude
- 1g.
- Re: sugar free cookies From: Stephanie Keffer
- 1h.
- Re: sugar free cookies From: b uj
- 1i.
- to Tina From: Holly Shaltz
- 1j.
- Re: sugar free cookies From: Holly Shaltz
- 1k.
- Re: sugar free cookies From: Holly Shaltz
- 1l.
- Re: sugar free cookies From: NeNeen
- 1m.
- Re: sugar free cookies From: Thompson, Cheryl (AHRQ/OCKT)
- 2a.
- Vitamin D From: faestion1
- 2b.
- Re: Vitamin D From: Tiamat
- 2c.
- Re: Vitamin D From: Diane Moro
- 3a.
- Re: My Sugar Level From: Patricia
- 4a.
- Daughter in law has increased glucose From: Tricia
- 4b.
- Re: Daughter in law has increased glucose From: Holly Shaltz
- 4c.
- Re: Daughter in law has increased glucose From: Jude
- 4d.
- Re: Daughter in law has increased glucose From: Kristy Sokoloski
- 5a.
- Newly diagnosed, and new to the group From: Amanda Rainey
- 5b.
- Re: Newly diagnosed, and new to the group From: Jude
- 5c.
- Re: Newly diagnosed, and new to the group From: AnaLog Services, Inc.
Messages
- 1a.
-
Re: sugar free cookies
Posted by: "Diane Moro" deemoro@gmail.com signoradiana
Tue Dec 22, 2009 4:37 am (PST)
remember, though, it's not just the sugar, but the flour component that we
have problems with.
~diane, who sees cookies these days everywhere!
On Tue, Dec 22, 2009 at 2:06 AM, Keffer Stephanie <binxx80@yahoo.com > wrote:
>
>
> hi group,
> So im still in the honeymoon phase of my relationship. :) Were both
> diabetic and I wanted to surprise him with a tray of cookies. Any
> suggestions on how to make them without tasting like garbage? I got a bag of
> splenda here but do just replace the sugar with spelenda? I have yet to make
> sugar free desserts.
>
>
>
- 1b.
-
Re: sugar free cookies
Posted by: "Stephanie Keffer" binxx80@yahoo.com binxx80
Tue Dec 22, 2009 4:58 am (PST)
Hmmm I didn't think about that. So desserts are sugar free just got carb free? I don't eat sugar free desserts so I don't know how they work
Steph
Sent from my iPhone
On Dec 22, 2009, at 7:36 AM, Diane Moro <deemoro@gmail.com > wrote:
remember, though, it's not just the sugar, but the flour component that we have problems with.
~diane, who sees cookies these days everywhere!
On Tue, Dec 22, 2009 at 2:06 AM, Keffer Stephanie <binxx80@yahoo.com > wrote:
hi group,
So im still in the honeymoon phase of my relationship. :) Were both diabetic and I wanted to surprise him with a tray of cookies. Any suggestions on how to make them without tasting like garbage? I got a bag of splenda here but do just replace the sugar with spelenda? I have yet to make sugar free desserts.
- 1c.
-
Re: sugar free cookies
Posted by: "Holly Shaltz" holly@shaltzfarm.com hollyshaltz
Tue Dec 22, 2009 5:26 am (PST)
Personally, I can't eat just one cookie :) I
tried a couple times last week - DD made two kinds
of cookies for an exchange I participated in. One
type had 16 g of C per cookie, the other (my
personal favorite at this season) had 7.5. One
day I had one of the 16 C, the other day I had one
of the 7.5. I savored each, practically
crumb-by-crumb. But I felt *extremely*
dissatisfied at not being able to have more, and I
ended up a couple days later with a mini-binge of
6 cookies - the worst since my diagnosis!
I'm sure most on this list have more
self-restraint than I have, but I can't do it, and
so I'll stick to low-carb desserts when I must
have one :)
Right now I have servings of "pumpkin pudding" in
the freezer I can thaw when I really need a sweet
treat. Each has 5 g of C, is quite a bit larger
than a cookie, and really satisfies the sweet
tooth. Just make your favorite pumpkin pie
filling (starting with canned or home-cooked
pumpkin, *not* commercial canned pumpkin pie
filling), but substitute artificial sweetener to
taste for the sugar, cream for any milk product,
and use 6 eggs so it will have a good serving of
protein to help hold the tummy. Bake in the oven,
in a muffin pan or in an oven-proof bowl, until
set (around 425 F), and then scoop out 12 servings
to freeze. I find that it doesn't have a great
texture when first thawed, but if I stir it well,
it becomes creamy and luscious again. And it's
positively *decadent* when whipped cream is added :)
You can also make a piecrust out of finely-chopped
nuts. Add a little butter, and if you have a
sweet tooth like me, a little artificial
sweetener. Press into pie plate and bake about 10
minutes at 350 F. Then fill with your favorite
low-carb filling, and bake or chill as needed.
I made something like that for Thanksgiving, with
a layer of cheesecake and then a layer of pumpkin
pie filling on top, with artificial sweeteners. I
made it in a 9 x 9" pan, and cut it into 9
servings after chilling. I forget the exact carb
count (you should, of course, do your own counts
to be on the safe side), but it was pretty low,
something like 7 or 8 per generous serving, had
protein, veggie, and dairy in it, didn't spike my
BG (you should *always* check your BG several
times after eating a new "treat"), and so was a
guilt-free indulgence to get me through that
high-carb holiday.
I sure wish I could do the diabetes thing without
"desserts" occasionally, but I tried for 6 months
to manage without anything sweet, and it was the
pits. I need some sweet, and finally started
using artificial sweeteners (but not the
granulated "baking" sweeteners as they're actually
loaded with carbs). My quality of life went up
dramatically - I was a much happier camper :) I
still have reservations about the safety of these
sweeteners, but since I really can't stand the
taste of stevia, I guess I'll keep using them
until I'm cured <g>
All this talk about desserts reminds me of a
friend who *thought* she was doing me a favor. It
happened a group of us went to a couple galleries
and a restaurant on my birthday - not for my
birthday, it was just the day we happened to
schedule. This particular friend made sure the
waitstaff knew it was my birthday, and insisted
they bring me a dessert. Grrgh. I told her not
to, but she ignored me. I also told the group
that if I got a dessert, *they* would have to eat
it :)
It was a luscious-looking something I won't
describe for fear of hearing that the drooling
shorted out a bunch of members' keyboards <VBG> I
had to pass that thing around the table *twice*
before it was all gone. And my "friend" scraped
the plate!
Fortunately, I had looked ahead, expected some
sort of issue with my birthday, and made myself
some icecream in advance to have after supper that
night at home - pumpkin, buttered pecan, and
chocolate (no, I didn't have all of them at once,
but spread over several days :) For that, just
flavor, sweeten to taste, and freeze 1/2 cup of
heavy cream - just 4 g of C, depending on what
flavorings you add (a little more if adding nuts
or pumpkin or chocolate, of course). Let it thaw
for half an hour at room temperature, then stir
for a creamy texture. Yummy!
The recipe I took off the net made it "instant"
icecream by putting the cream and flavorings in
one ziploc bag, then set that inside a larger one
that has ice and salt added. Seal and shake.
Makes quite a mess though it's sort of fun, and
does make a very creamy bowl of icecream - if you
can get it out of the bag! :)
Holly in MI
- 1d.
-
Re: sugar free cookies
Posted by: "Holly Shaltz" holly@shaltzfarm.com hollyshaltz
Tue Dec 22, 2009 5:42 am (PST)
Steph writes:
<<So desserts are sugar free just got carb free? I
don't eat sugar free desserts so I don't know how
they work>>
Flour is very carby - 95 g of carb to a cup of
white all-purpose flour (whole wheat is *not*
significantly better in carbs, though of course
much better otherwise).
White sugar is about 200 g of carb per cup.
Packed brown, 210 g of carb per cup.
Milk is "just" 15 g of carb per cup (8 fluid
ounces), but it adds up in a recipe.
What makes all this worse is these are "fast"
carbs that hit the bloodstream literally as soon
as the first bite is swallowed. Those on insulin
might be able to cover it with a shot. The rest
of us just have to endure the effects til it's
over (helped by exercise, if needed).
And then you have to factor in nuts, chocolate,
raisins, etc - nuts and cocoa are fairly low in
carbs, but still add up; fruit, of course, is
sky-high, especially dried or candied fruits.
Fats generally have 0 carbs, so won't affect BGs.
Heavy cream, substituted for milk one-for-one,
has .83 g of carb per fluid ounce (about 6 2/3 per
cup).
When buying "sugar free" foods, look out for the
total carb count per serving - and don't trust the
"net grams" of carb that will probably be
prominently on the label. Bernstein recommends
subtracting only *half* the fiber because
nutritional information is allowed (at least in
the US) to be off by, get this, *20%*!!!!
So if one serving (and watch the size of that
serving, too - is it so small no human could keep
to that size?) has 20 g of carb and 10 of fiber,
Bernstein would say subtract half the fiber,
leaving 15 g of carb per serving. I follow that
rule of thumb, though I never actually eat that
many carbs in any one item (we won't talk about
those cookies <g>)
The sun is finally touching the tops of the trees;
it'll be sunny today on a half-inch of new snow
over the crusty old stuff. I hope those of you on
the east coast all have power and are keeping warm
and safe! And those of you down in the middle
midwest are prepared for the storm headed your
way. We're used to big dumps of snow up here, and
haven't been getting much for a couple weeks
anyway. I sure wouldn't mind a foot of new snow
between now and Christmas, but it's easier on DH
to not have to plow and shovel and snowblow every
morning, and at least we have *some* snow - last
year was very nearly a totally-brown Christmas!
Holly in MI
- 1e.
-
Re: sugar free cookies
Posted by: "Tina Ronald" tronald@wildblue.net countrygal34mi
Tue Dec 22, 2009 5:50 am (PST)
Hi Holly,
I will jump in here.
You are on my other lists regarding Fiber. I am from MI also. I am looking forward to learning how to eat the right way. I have been a diabetic for 19 years due to Prenisone for ulcerative colitis. I was recently hospitalized for DKA and almost didn't make it home. I am going to take the classes at the local hospital but really want to gain some knowledge on Carb counting to manage my sugars.
- 1f.
-
Re: sugar free cookies
Posted by: "Jude" peridotjude@yahoo.com peridotjude
Tue Dec 22, 2009 6:01 am (PST)
--- In Type-2-Diabetes@yahoogroups. , Holly Shaltz <holly@...> wrote: Personally, I can't eat just one cookie :)>>com
This reminds me of the old Lay's potato chips ad, "Bet you can't eat one!" But srsly, yeah...if cookies do it for ya, it's hard to stop with one or two. I can, unless they're anything chocolate, and then I better not get started.
<<<snip> I'm sure most on this list have more self-restraint than I have>>
Bwahahahahahahaha! *wipes eyes and straightens up* Where in heck did you get that idea? Silly girl.
<snip> I tried for 6 months to manage without anything sweet, and it was the pits. I need some sweet, and finally started using artificial sweeteners>>
Oh, that's right, I remember how back when you started this walk of yours, you wouldn't go near artificial sweeteners.
I personally would perish without my Splenda, but that's just me. And maybe a couple of half liter bottles of CF Diet Coke sometime during the week. There are those who say ingesting that stuff just makes you want to eat more, but if so, so be it. Not gonna stop livin' here... not after all these years. Each to his own.
Your friend who insisted on getting you a birthday dessert just wanted it for herself, and she didn't have the cojones to admit it to herself or anyone else, so she used you for an excuse to order it. Sheesh.
Judy D.
- 1g.
-
Re: sugar free cookies
Posted by: "Stephanie Keffer" binxx80@yahoo.com binxx80
Tue Dec 22, 2009 6:16 am (PST)
lord I thought I was doing a good thing by surprising him. maybe well have to eat some then work them off naughty elf style lol sorry i had too lol
Stephanie from mi too! Where you live holly?
Sent from my iPhone
On Dec 22, 2009, at 8:43 AM, Holly Shaltz <holly@shaltzfarm.com > wrote:
Steph writes:
<<So desserts are sugar free just got carb free? I
don't eat sugar free desserts so I don't know how
they work>>
Flour is very carby - 95 g of carb to a cup of
white all-purpose flour (whole wheat is *not*
significantly better in carbs, though of course
much better otherwise).
White sugar is about 200 g of carb per cup.
Packed brown, 210 g of carb per cup.
Milk is "just" 15 g of carb per cup (8 fluid
ounces), but it adds up in a recipe.
What makes all this worse is these are "fast"
carbs that hit the bloodstream literally as soon
as the first bite is swallowed. Those on insulin
might be able to cover it with a shot. The rest
of us just have to endure the effects til it's
over (helped by exercise, if needed).
And then you have to factor in nuts, chocolate,
raisins, etc - nuts and cocoa are fairly low in
carbs, but still add up; fruit, of course, is
sky-high, especially dried or candied fruits.
Fats generally have 0 carbs, so won't affect BGs.
Heavy cream, substituted for milk one-for-one,
has .83 g of carb per fluid ounce (about 6 2/3 per
cup).
When buying "sugar free" foods, look out for the
total carb count per serving - and don't trust the
"net grams" of carb that will probably be
prominently on the label. Bernstein recommends
subtracting only *half* the fiber because
nutritional information is allowed (at least in
the US) to be off by, get this, *20%*!!!!
So if one serving (and watch the size of that
serving, too - is it so small no human could keep
to that size?) has 20 g of carb and 10 of fiber,
Bernstein would say subtract half the fiber,
leaving 15 g of carb per serving. I follow that
rule of thumb, though I never actually eat that
many carbs in any one item (we won't talk about
those cookies <g>)
The sun is finally touching the tops of the trees;
it'll be sunny today on a half-inch of new snow
over the crusty old stuff. I hope those of you on
the east coast all have power and are keeping warm
and safe! And those of you down in the middle
midwest are prepared for the storm headed your
way. We're used to big dumps of snow up here, and
haven't been getting much for a couple weeks
anyway. I sure wouldn't mind a foot of new snow
between now and Christmas, but it's easier on DH
to not have to plow and shovel and snowblow every
morning, and at least we have *some* snow - last
year was very nearly a totally-brown Christmas!
Holly in MI
- 1h.
-
Re: sugar free cookies
Posted by: "b uj" buj94565@yahoo.com buj94565
Tue Dec 22, 2009 10:12 am (PST)
i received this "sugar free" gift and decided to check it out... wow...2ps is 90 calories and loaded with fat and cholesterol... yes...the giver was thoughtful.. .but...i think the manufacturer of this stuff is a con job... yes...it mis-leads the un-aware into thinking this is some kind of healthy gift to give... imho...be careful of mis-leading catchy phrases...
anyway...this is what i though holly was talking about...
click on "more detals"http://www.figis.com/gifts/ offer.asp? offerID=113367& categoryID= 1113&subcat= 1115
--- On Tue, 12/22/09, Holly Shaltz <holly@shaltzfarm.com > wrote:
From: Holly Shaltz <holly@shaltzfarm.com >
Subject: Re: [Type-2-Diabetes] sugar free cookies
To: Type-2-Diabetes@yahoogroups. com
Date: Tuesday, December 22, 2009, 5:43 AM
Steph writes:
<<So desserts are sugar free just got carb free? I
don't eat sugar free desserts so I don't know how
they work>>
Flour is very carby - 95 g of carb to a cup of
white all-purpose flour (whole wheat is *not*
significantly better in carbs, though of course
much better otherwise).
White sugar is about 200 g of carb per cup.
Packed brown, 210 g of carb per cup.
Milk is "just" 15 g of carb per cup (8 fluid
ounces), but it adds up in a recipe.
What makes all this worse is these are "fast"
carbs that hit the bloodstream literally as soon
as the first bite is swallowed. Those on insulin
might be able to cover it with a shot. The rest
of us just have to endure the effects til it's
over (helped by exercise, if needed).
And then you have to factor in nuts, chocolate,
raisins, etc - nuts and cocoa are fairly low in
carbs, but still add up; fruit, of course, is
sky-high, especially dried or candied fruits.
Fats generally have 0 carbs, so won't affect BGs.
Heavy cream, substituted for milk one-for-one,
has .83 g of carb per fluid ounce (about 6 2/3 per
cup).
When buying "sugar free" foods, look out for the
total carb count per serving - and don't trust the
"net grams" of carb that will probably be
prominently on the label. Bernstein recommends
subtracting only *half* the fiber because
nutritional information is allowed (at least in
the US) to be off by, get this, *20%*!!!!
So if one serving (and watch the size of that
serving, too - is it so small no human could keep
to that size?) has 20 g of carb and 10 of fiber,
Bernstein would say subtract half the fiber,
leaving 15 g of carb per serving. I follow that
rule of thumb, though I never actually eat that
many carbs in any one item (we won't talk about
those cookies <g>)
- 1i.
-
to Tina
Posted by: "Holly Shaltz" holly@shaltzfarm.com hollyshaltz
Tue Dec 22, 2009 1:09 pm (PST)
Tina writes:
<< I am looking forward to learning how to eat the
right way.>>
First of all, keep in mind *no one* - not me, not
your doctor, not the diabetes nurse educator - can
tell you one right way to eat. You have to figure
out what your goals are, and then eat to those
goals. Test before you eat, and frequently
afterwards, to figure out what spikes your BGs and
what doesn't. It can take time to learn what
foods are safe, but before long you'll begin to
get a feel for what kinds of carbs work and what
doesn't :)
<<. I was recently hospitalized for DKA and almost
didn't make it home.>>
Scary! What caused the ketoacidosis? I hope you
have no lingering negative effects?
<< I am going to take the classes at the local
hospital but really want to gain some knowledge on
Carb counting to manage my sugars.>>
Do start with the classes - you might not learn a
lot new since you've been diabetic so long, but
you'll get a good refresher, motivation to make
what changes you need to, and maybe make some new
friends, besides :)
On carb counting, there's two approaches that I
know of. One is to use "exchanges". These are
servings, such as 4 ounces of apple, that equate
to about 15 grams of carbohydrate. This is the
ADA diet approach, and works well for many who
aren't that far along in their diabetes, who are
brand-new to controlling their food intake, or
want to do things just like the diabetes nurse
educator (DNE) says, at least in the beginning.
The ADA diet will then say you should have a
certain number of fruit exchanges, starch
exchanges, etc, with meals and snacks. If you
decide to go this route, it's handy to have a
reference book to look things up in. The ADA
publishes one that's pocket-sized and pretty
comprehensive. I used one of those a lot for my
first 6 months or so.
The other approach is to figure out how many grams
of carbohydrate there is in a given amount of
food, using some sort of nutritional table to help
out. I use the USDA nutrition site -
<http://www.nal.usda.gov/ >fnic/foodcomp/ search/
It's pretty simple, very comprehensive, and fast
loading for those of us on slow dial-up
connections :) There are also books you can buy,
and other online programs that count things for
you almost automatically, if that's easier for you.
In this approach, you figure out how many carbs
you want to consume, weigh and measure your food,
and figure out how many grams of carb are in that
portion. Nurtitional labeling on food packages
can make this pretty simple, if you mostly eat
processed foods from the grocery store.
For example, I eat 3 g of carb at breakfast, about
10-12at lunch, and about 10-12 at supper most of
the time. I have an inexpensive kitchen scale,
and I weigh most foods to figure out how much carb
they contain, using the USDA site to tell me how
much is in, for example, 1 ounce of that food. I
keep track of my food (and exercise, and BGs) on a
form I devised. I print one for each day.
To figure out how carbs affect your BGs, start by
testing your BG just before a meal. Next, note
the time you eat at and what/how much you eat
(including the carb count or exchanges, as
appropriate). Set a time when you start eating
for 1 hour. At 1 hour, take your BG again, and
then test it every 15 minutes until your BGs start
to trend down to where you were before you started
eating.
Yes, it's a lot of testing :) Tell your doctor
you want a prescription for 10 strips a day (and
she/he might have to get special approval for that
from your insurance). Never mind being told it's
excessive - it's YOUR quality and duration of life
that's at stake, and a few extra tests today can
make your life a lot healthier and happier down
the road!
If you absolutely can't get a lot of strips per
day, then "cluster test". Save up the strips for
a few days, then use them to test extensively
around a particular food, or meal, to see how it
changes your BGs.
Once you start to get a good handle on what kinds
of carbs spike your BGs, you can eliminate or
reduce those foods, eventually finding a level of
consumption that will help you maintain a healthy
A1C. Then you won't have to test as often unless
you have a lot of weight loss, increase your
exercise, change your meds.... :)
To sum up:
1. Choose your BG goals.
2. Test around your foods to figure out what you
can eat and still meet those goals.
3. Write everything down so you can identify
problems - and recognize successes, for that matter!
Hope this helps, and good luck! If you have any
questions at all, do please write to the list.
This is *my* take on things. It's valuable to see
what others write as well, so you will get lots of
ideas to try.
Holly in MI
(NW lower MI, Charlevoix County, between Boyne
City and East Jordan :)
- 1j.
-
Re: sugar free cookies
Posted by: "Holly Shaltz" holly@shaltzfarm.com hollyshaltz
Tue Dec 22, 2009 1:11 pm (PST)
Stephanie writes:
<<Stephanie from mi too! Where you live holly?>>
Between Boyne City and East Jordan in Charlevoix
County - NW lower MI, not too far from Petoskey :)
Holly in MI
- 1k.
-
Re: sugar free cookies
Posted by: "Holly Shaltz" holly@shaltzfarm.com hollyshaltz
Tue Dec 22, 2009 1:54 pm (PST)
Judy writes:
<<Your friend who insisted on getting you a
birthday dessert just wanted it for herself, and
she didn't have the cojones to admit it to herself
or anyone else, so she used you for an excuse to
order it. Sheesh.>>
Yep, I figured that out pretty easily :) She and
her husband are extremely "healthy" eaters, which
sadly isn't so great for diabetics - and she's the
one I mention in another email as having a fasting
BG of 125 at her doctor's office and being sent
home to "watch her sugar". Man, the ADA has a lot
to answer for!
Anyway, she eats loads of whole grains and veggies
of all sorts, and fruit, not much meat, and
certainly no desserts at home - her DH won't hear
of it. He's a good friend, but I think something
of a control freak at home.
The dessert aside, it was a lovely way to spend my
birthday, spoiled only by one of the severe BG
fluctuations I was prone to, that afternoon.
Fortunately I didn't have to drive, and after a
while it subsided. And DH/DD took me out to
dinner that evening, without offering me carby
foods I couldn't have, or eating them in front of
me :)
In fairness to this friend, she drove me to the
hospital when I had the heart stress test and hung
around the couple hours it took before driving me
home again. She made a birthday dinner for me 2
days after I was diagnosed that was lovely - I
didn't know how to eat yet, so having her fix it
was a great relief. She's been a wonderful friend
in many ways, for many years. A few faux pas are
worth it for that kind of friend! And her husband
is a retired pharmacist, who is more than willing
to help me with drug questions. They really are
special people.
Holly in MI
- 1l.
-
Re: sugar free cookies
Posted by: "NeNeen" neneen@yahoo.com neneen
Tue Dec 22, 2009 5:33 pm (PST)
My friend found a peanut butter splenda cookie that is on the Foodnetwork.com website from Paula Dean's recipes. This might be of interest to you. It uses only peanut butter, splenda and egg. She said to go a little lite on the splenda tho cause it makes them real sweet.
Jeannine in OK
--- In Type-2-Diabetes@yahoogroups. , Keffer Stephanie <binxx80@...com > wrote:
>
> hi group,
> So im still in the honeymoon phase of my relationship. :) Were both diabetic and I wanted to surprise him with a tray of cookies. Any suggestions on how to make them without tasting like garbage? I got a bag of splenda here but do just replace the sugar with spelenda? I have yet to make sugar free desserts.
>
> Thanx
> Stephanie
>
- 1m.
-
Re: sugar free cookies
Posted by: "Thompson, Cheryl (AHRQ/OCKT)" cheryl.thompson@ahrq.hhs.gov cherylspeaks
Tue Dec 22, 2009 7:08 pm (PST)
Oh heck yea. I saw the episode when Paula Deen made these and I had to try them. they are delicious. Go to www.foodnetwork.com and look up the recipe. They are great.
Cheryl,
Washington, DC
_____________________ _________ __
From: Type-2-Diabetes@yahoogroups. on behalf of NeNeencom
Sent: Tue 12/22/2009 8:28 PM
To: Type-2-Diabetes@yahoogroups. com
Subject: [Type-2-Diabetes] Re: sugar free cookies
My friend found a peanut butter splenda cookie that is on the Foodnetwork.com website from Paula Dean's recipes. This might be of interest to you. It uses only peanut butter, splenda and egg. She said to go a little lite on the splenda tho cause it makes them real sweet.
Jeannine in OK
- 2a.
-
Vitamin D
Posted by: "faestion1" neichan22@gmail.com faestion1
Tue Dec 22, 2009 7:39 am (PST)
Hi all,
First off, Happy Hoildays! Wish you all good health and healing.
I was wondering, has anyone else had a Vitamin D level checked? Apparently diabetics are notorious for having low levels. Low Vitamin D has numerous negative effects on our health, not the least of which is weak bones. But there is a huge list of other effects it can have.
My mother suggested I have mine checked when hers came back low. Hers was 19, and her doctor immediately put her on supplements. I sort of drifted into my doctor's office and asked. He thought it was a good idea, so he tested me. Mine came back a woefully low 6. 30 is the minimum normal level, some experts argue it should be 50. But I have no idea which number is right. However, I do know I was sort of appalled to think that no one except my mom thought to have me tested until I asked. Despite the fact that a majority of Diabetics are low.
I was urgently put on huge doses to replete the vitamin. I am supposed to be on it for 3 months then get retested. When I looked it up online and saw all the problems deficiency can cause...it scared me that I had such a low level. So I thought I'd pass it on in case someone here might benefit for being tested. From what I read it can effect glucose control and weight. As well as depression (a problem for many diabetics), brittle bones, the heart, immune system, allergies, and other things.
Hope you all have a good Christmas and a great New Year.
Rene
- 2b.
-
Re: Vitamin D
Posted by: "Tiamat" tiamat99@comcast.net lulamoon99
Tue Dec 22, 2009 1:43 pm (PST)
Apparently this is the latest 'discovery' going around. Have barely even heard of Vit D and now every other person says their doc put them on Vit D. When I was in hosp in Oct that was one of the tests done and mine was rilly low..14..doc said should be over 100. So was rx 50,000u every other day. Now twice a month.
I do feel very much better, mb from the Vit D, who knows.
It's certainly worth doing.
Tiamat
----- "faestion1" <neichan22@gmail.com > wrote:
Hi all,
> I was wondering, has anyone else had a Vitamin D level checked? Apparently diabetics are notorious for having low levels. Low Vitamin D has numerous negative effects on our health, not the least of which is weak bones. But there is a huge list of other effects it can have.
_._,___ - 2c.
-
Re: Vitamin D
Posted by: "Diane Moro" deemoro@gmail.com signoradiana
Tue Dec 22, 2009 5:36 pm (PST)
My doc hasn't checked my levels, but she has me taking 2000 ius of vit d3 a
day for depression, along with lexapro.
She said it's especially important in the winter, and great for bones too,
important for women.
On the other hand, it has been written that no one really knows for sure how
much of it we need.
~diane
On Tue, Dec 22, 2009 at 10:34 AM, faestion1 <neichan22@gmail.com > wrote:
> Hi all,
>
> First off, Happy Hoildays! Wish you all good health and healing.
>
> I was wondering, has anyone else had a Vitamin D level checked? Apparently
> diabetics are notorious for having low levels. Low Vitamin D has numerous
> negative effects on our health, not the least of which is weak bones. But
> there is a huge list of other effects it can have.
>
> My mother suggested I have mine checked when hers came back low. Hers was
> 19, and her doctor immediately put her on supplements. I sort of drifted
> into my doctor's office and asked. He thought it was a good idea, so he
> tested me. Mine came back a woefully low 6. 30 is the minimum normal level,
> some experts argue it should be 50. But I have no idea which number is
> right. However, I do know I was sort of appalled to think that no one except
> my mom thought to have me tested until I asked. Despite the fact that a
> majority of Diabetics are low.
>
>
- 3a.
-
Re: My Sugar Level
Posted by: "Patricia" psimmons1219@gmail.com psimmons1219
Tue Dec 22, 2009 10:07 am (PST)
When I was first diagnosed I was running in the 200s. When I was loweer than 100 I felt shaky and had all the symptoms of being hypoglycemic.
Tricia
--- In Type-2-Diabetes@yahoogroups. , Faye Ridpath <ispgypsy@..com .> wrote:
>
> Hi everyone!
>
> I have been feeling very shaky today so I tested but my sugar reading was
> 87. That's still normal right? So I don't want to treat it like a low since
> it's not, but I am wondering what to do to get rid of the shaky feeling? I
> was 119 when I took my first wake up reading.
>
> Yesterday I did have a low though, it got down to 56.
>
>
> ~~~Faye~~~
>
- 4a.
-
Daughter in law has increased glucose
Posted by: "Tricia" psimmons1219@gmail.com psimmons1219
Tue Dec 22, 2009 10:08 am (PST)
Thanks to everyone that answered me. I really appreciated your insights. I have gone back and read everything on the website. For some reason I have not got my digests since before I ask about this topic.
My son asked me for help. We are very close and he knows I will do most anything for him and the baby. He wanted me to explain how I have kept my glucose in range and how I lost 100 pounds. I gave her a glucometer and taught her how to use it. I gave her a book that lists foods and carbohydrate content and I gave her a book to log her numbers and food intake. That is as far as I am getting involved. It has changed nothing at this time and I am minding my own business. (even though I cringe when I see her take a piece of cake that grown men would not be able to eat) If they want my help I am here and they both know that. She still thinks her glucose is normal and she is in no danger. I think many people have denial at first. I am really hoping she will come around but not counting on it.
I will not kick them out because of the diabetes thing. I will try to help in a quite way by doing what is right for me. Yesterday my doctor lowered my metformin by half. I was taking 1000 mg twice a day and I was having extreme lows. I had several results in the 40s and a few in the upper 30s. I thought I was dying.
He told me I may see some higher numbers than I am use to but with the weight I have lost I am just on to much medication. I am shocked at how much my blood pressure has changed. My BP yesterday was 100 over 71 and my heart rate was 67. I have not seen numbers like that since before I got fat from all those steroids. I really wish there had been some kind of warning about steroids and diabetes being linked. There was all kinds of information about osteoporosis.
Does anyone know if you can come of diabetes medicine if you lose enough weight. I am still over weight and wish to lose another 40 pounds. I know I will be diabetic from here out but I would love to control my diabetes through food and not with meds. My last HGBA1C was 5.3. I am scared my numbers will increase drastically when I reduce my meds. I am almost obsessive about keeping my glucose numbers where I want them. I also get bored with my low carb foods and like to splurge every once in a while. I do not think I will be able to splurge with the lowered medication levels and still keep my numbers where I want them.
Tricia - 4b.
-
Re: Daughter in law has increased glucose
Posted by: "Holly Shaltz" holly@shaltzfarm.com hollyshaltz
Tue Dec 22, 2009 1:35 pm (PST)
Tricia writes:
<< She still thinks her glucose is normal and she
is in no danger. I think many people have denial
at first. I am really hoping she will come around
but not counting on it.>>
Has she been "officially" diagnosed by a doctor?
(This may already have been explained, before I
came back to the list.) I ask because a friend of
mine (the same one who insisted on me getting a
dessert on my birthday :) had a fasting BG of
***125*** at her doctor's early this year, and was
told <snarling> to go home and "watch her sugar".
I explained stuff, loaned her my Gretchen Becker
book, etc, but she refuses to do anything because
she doesn't have the official diagnosis. And with
a doctor like that, she might never get one, darn
it!!!! Sadly, she has years of neuropathy in her
feet that no one could figure out the cause of,
and that's not enough to make her change, either
<sigh> <raging at ADA>
So, just as with your DIL, I've backed way off.
Once in a long while she has asked a couple
questions. I answer them, and that's it. She has
the facts, it's up to her to choose to act or not
act on those, and there's nothing I can do about
it. Well, except drive her away :) which I choose
to not do, in spite of that dessert <g>
<<I was taking 1000 mg twice a day and I was
having extreme lows.>>
It's great your dose of metformin has been lowered
- that's a reward for lots of really hard work!
But MF will NOT make you go low. It doesn't make
the pancreas excrete more insulin, which is a main
cause of lows due to drugs. Are you on any other
meds? Do you have lows after exercise, or have
you identified other triggers? I suppose MF might
have an indirect impact if it's inhibiting your
liver from dumping glucose into your system when
your BG drops. But by itself it can't make you go
low.
<<Does anyone know if you can come of diabetes
medicine if you lose enough weight. >>
Every time I dropped about 20 pounds, I needed a
reduction of medication. It's pretty common with
weight loss - after all, there's less of you to
absorb the same amount of medication :)
<<I know I will be diabetic from here out but I
would love to control my diabetes through food and
not with meds. >>
And exercise, right? <g> You might be able to
drop all meds - I expect to do so early next year
- but it's not the end of the world if you still
need something to help you out. Or you might be
able to drop all meds for a time, and as you age,
or if you have other factors to stress your body,
you might need to go back on them again someday.
<< My last HGBA1C was 5.3. >>
Wow!! You rock!! Way to go and pat yourself on
the back!!
<< I am scared my numbers will increase
drastically when I reduce my meds. >>
I was kind of worried when my MF was halved, but
it made no difference to my BGs. When I came off
the micronase, my A1C went up .1 point, which was
OK with me, because I left behind the
several-times-daily lows I was experiencing, which
artificially depressed my previous A1C. Hopefully
you won't see any drastic changes - and if you see
a slight rise, don't sweat it. Probably losing
some of those remaining 40 pounds will take care
of it.
<< I am almost obsessive about keeping my glucose
numbers where I want them. >>
Me, too :) But I don't like to use the word
"obsessive" - it has such a strongly negative
connotation for being mentally and emotionally
unbalanced. I believe we have a right to
normalized BGs and A1C. There's ample evidence
(even if anecdotal rather than "studied" and
"proven") that normalizing BGs reduces, even
heals, complications. And it's clear it helps
avoid future complications of all types.
<< I also get bored with my low carb foods and
like to splurge every once in a while. I do not
think I will be able to splurge with the lowered
medication levels and still keep my numbers where
I want them.>>
Doesn't everyone, even non-diabetics, get tired of
being in a food rut? :) There's nothing about
low-carbing that says we can't be creative! I've
been layering 2 ounces of fresh spinach in a
microwave-safe bowl with a total of 4 ounces meat
and cheese, with a little butter and garlic, and
zapping it 2 minutes. Yum! When I run out of
spinach (it was a special buy), then I'll figure
out something else - maybe another batch of
cauliflower soup, for example.
As to splurges - for *me* they're a problem
because a) they make me crave more of the
'forbidden' foods; and b) they cause BG swings
that make me feel really awful. I don't like
craving stuff, and I don't like BG swings, so I do
my darndest to not splurge (not always
successfully, of course :) If your body isn't so
sensitive as to spike from surges, then you're in
luck.
The dark side of BG swings is you can have a great
A1C, but if it represents an average around big
swings, even if you don't feel bad through those
swings, the swings might be doing more damage to
your body than maintaining a steady BG, even if
the A1C is a little higher. That's why a part of
*my* goal is to keep my BG always under 100, and
to not change more than 10 points at any time from
what I do or eat. I'm still working to achieve
that, but the closer I get the better I feel,
which is a great motivator to continue :)
I hope you report back on how things are going
with *you*, not just your DIL :) Hopefully she
will learn from your example that diabetes isn't
all that hard to control, given a little time and
effort. She's darned lucky to have you as a role
model, and hopefully she'll realize that someday!
Holly in MI
- 4c.
-
Re: Daughter in law has increased glucose
Posted by: "Jude" peridotjude@yahoo.com peridotjude
Tue Dec 22, 2009 3:44 pm (PST)
--- In Type-2-Diabetes@yahoogroups. , Holly Shaltz <holly@...> wrote: Has she been "officially" diagnosed by a doctor? I ask because a friend of mine had a fasting BG of ***125*** at her doctor's early this year, and was told <snarling> to go home and "watch her sugar".>>com
There's someone on one of my sleep apnea lists whose doctor told her she has metabolic syndrome, she has PCOS and is "glucose intolerant". She's walking around with fasting numbers over 130, is taking metformin every day, is faithfully testing her glucose levels and modifying her diet to lower her glucose, but she *insists* she's NOT pre-diabetic or diabetic. *thinks* Apparently, to some people, there's some kind of stigma to being labeled a diabetic-- and this woman says-- by god, her doctor says she's glucose intolerant, NOT diabetic, so there! It's an OSA list, so I didn't dialogue with her beyond that. My point is, um... this happens! Some docs just don't go there with their patients. For whatever set of reasons. I guess I'm of the "let's call a spade a spade, and then we can get on with hoeing the garden" philosophy.
> But MF will NOT make you go low. It doesn't make the pancreas excrete more insulin, which is a main cause of lows due to drugs. <snip> I suppose MF might have an indirect impact if it's inhibiting your liver from dumping glucose into your system when your BG drops. But by itself it can't make you go low.>
It's not a hypoglycemic drug, no; it can't stimulate a pancreas to make and excrete more insulin. But because, as you say, it inhibits the liver from compensating for what it perceives as a need for extra glucose AND because it makes all the body's cells more insulin-sensitive, lows can result, given the right set of circumstances. Especially if the person has lost weight, is low-carbing and/or eating very sparingly, metformin can hurry along a low, IMO.
The list sib you're speaking of, as I remember, has a current A1c of 5.3. If I were her, I'd ask the doc for a trial of no metformin, and see how I did. For heaven's sake, what is there to lose? And she could always go back on it after a few weeks, if need be.
Judy D.
- 4d.
-
Re: Daughter in law has increased glucose
Posted by: "Kristy Sokoloski" sokokl@yahoo.com sokokl
Wed Dec 23, 2009 12:25 am (PST)
Tricia,
I don't know how far she is in the pregnancy but if they have already done the 2 hour GTT on her and it came back normal then there is nothing wrong. However, even if she is in denial this is something that she will have to discuss with her doctor about and also why she needs to take this seriously depending on what the test results showed if she's had it already.
I know your son wants your help but your Daughter-in-law is going to have to want to make the changes if the doctor has told her that there is reason for concern. Of course you don't want any harm to come to the baby or her but in the end it is her choice as to whether she will comply or not depending on how the conversation with her doctor went.
I know you love your Daughter-in-law and the baby but worrying about what she eats every time she eats is only going to add to your stress levels and potentially make you sicker (something I learned the hard way with my own health problems). Please try not to stress to much over this issue. This is going to be something that she will have to discuss with her doctor when that time comes. Whether or not she listens to them and the recommendations if they are concerned about her sugars (depending on the test results) is another story.
I hope that all works out for them and that they will be ok.
Daughter of Type 2 Insulin Dependent Diabetic,
Kristy :)
- 5a.
-
Newly diagnosed, and new to the group
Posted by: "Amanda Rainey" a_rainey121708@yahoo.com a_rainey121708
Tue Dec 22, 2009 7:11 pm (PST)
Hello All! My name is Amanda. I am 26 yrs old, and a momma to 4 cuties. I have just been diagnosed with type 2 diabetes and high blood pressure. I am so SCARED!!! My grandmother and mother have heart disease. I am so glad I found this group! Thankfully I only have to watch my diet and check my sugar. I am taking this seriously. After the holidays there will be no fooling around! I'm gonna eat better and start working out. Thank you for listening
Amanda
- 5b.
-
Re: Newly diagnosed, and new to the group
Posted by: "Jude" peridotjude@yahoo.com peridotjude
Tue Dec 22, 2009 7:25 pm (PST)
--- In Type-2-Diabetes@yahoogroups. , Amanda Rainey <a_rainey121708@com ...> wrote: Hello All! My name is Amanda. I am 26 yrs old, and a momma to 4 cuties. I have just been diagnosed with type 2 diabetes and high blood pressure. I am so SCARED!!! My grandmother and mother have heart disease. I am so glad I found this group! Thankfully I only have to watch my diet and check my sugar. I am taking this seriously. After the holidays there will be no fooling around! I'm gonna eat better and start working out. Thank you for listening Amanda>
Hi, Amanda, and welcome. I hope you'll be happy here and learn a lot from what's posted. Please let us know if we can ever answer questions or share what works for us, and you're always welcome to come by and vent, anytime you want. Have a wonderful holiday with those four precious little ones.
Judy D.
- 5c.
-
Re: Newly diagnosed, and new to the group
Posted by: "AnaLog Services, Inc." analog@logwell.com sydlevine
Tue Dec 22, 2009 8:35 pm (PST)
Don't play around with high BP. Think seriously about meds to control it since the effects a few years down the road can be dire indeed. Of course the comments you get here are never a substitute for your doctor's advice, but you sure do not want to wind up like me!
----- Original Message -----
From: Amanda Rainey
To: Type-2-Diabetes@yahoogroups. com
Sent: Tuesday, December 22, 2009 9:56 PM
Subject: [Type-2-Diabetes] Newly diagnosed, and new to the group
Hello All! My name is Amanda. I am 26 yrs old, and a momma to 4 cuties. I have just been diagnosed with type 2 diabetes and high blood pressure. I am so SCARED!!! My grandmother and mother have heart disease. I am so glad I found this group! Thankfully I only have to watch my diet and check my sugar. I am taking this seriously. After the holidays there will be no fooling around! I'm gonna eat better and start working out. Thank you for listening
Amanda
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*** Please always consult with your doctor about what treatment options are best for your situation. ***
*** Please always consult with your doctor about what treatment options are best for your situation. ***
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