From Marianna, Florida, USA:
How important is the combination of foods eaten compared to the type/amount? I can eat three pieces of french toast, made with eggs and cooked in butter, with reduced sugar strawberry jam, then take my usual oral medication and my sugars will be 130 mg/dl [7.2 mmol/L] or less by the two-hour mark. A biscuit, sausage and egg for breakfast, however,depending on activity level, can leave me "riding high" until well into the afternoon. I also notice when I have fruit (no juice) cooked into a dish, my sugars don't seem to shoot as high, although fruit by itself, or fruit juice, tends to send numbers up.
You ask some very good questions about diabetes meal planning. For people with diabetes, it is important to monitor portions eaten as well as combining carbohydrate with a moderate amount of protein and smaller amounts of fat (especially more of the "healthier fats". Carbohydrates by themselves can raise blood sugars faster and higher than combinations of protein and carbs at a meal. This is why this aspect of meal planning is always stressed as a way to control postprandial blood sugars.
Original posting 5 Aug 2002
Posted to Meal Planning, Food and Diet
|Return to the Top of This Page|
Last Updated: Tuesday April 06, 2010 15:09:36
This Internet site provides information of a general nature and is designed for educational purposes only. If you have any concerns about your own health or the health of your child, you should always consult with a physician or other health care professional.
This site is published by T-1 Today, Inc. (d/b/a Children with Diabetes), a 501c3 not-for-profit organization, which is responsible for its contents. Our mission is to provide education and support to families living with type 1 diabetes.
© Children with Diabetes, Inc. 1995-2018. Comments and Feedback.