For Diabetics

Hosted by Tina Stewart
Group active since Tue, Jan 12, 2010

Just been diagnosed and would love to share recipes and ideas with others!

Frances Livingston
Jun 22, 2015

Are there any diabetics here that are also on a renal diet as well?

Please help me, is there anyone in this group that has kidney disease and must incorporate the renal diet along with being diabetic? I have been a diabetic for years and had it very controlled. My kidneys just failed. The Doctors have me only watching my phorpous. I am not having to worry about potassium yet as I have to take potassium supplements. Is there anyone, who might have information or links to research? Thank you in advance for all of assistance.

Rachelle Williams
Oct 13, 2014

Diabetic Cooie Recipes???

I have ben so good about staying away from sweets, but my one real weakness is Cookies.
Anyone have some good "D-friendly" cookies? I am really tired of watching people eat sweets and I have to just smile and abstain.

Paul Bushay
Feb 23, 2014

Sugar and Desserts

You DON'T have to give up desserts just because you have Diabetes! And they can even have, God forbid, SUGAR in them! Read this article from the American Diabetes Association!

Linda Banschback
Nov 30, 2013

Diabetic breakfasts

Hello all,

I was recently diagnosed with type 2 diabeties. I find that breakfast is my most difficult meal of the day. I love chocolate chip pancakes, but I heard that they are a no-no as they spike your sugar. Any suggestios? & I don't like crepes.

Looking forward to hearing from you!!

Linda from Long Island New York

Paul Bushay
Sep 18, 2013


I was a chef and for decades I've been extolling the virtues of regular food over all these so called low fat, low carb, low sodium, etc. Now comes RESEARCH to back up my claims!

My Family Ate 40 Pounds of Butter in 3 Months
In mid-December a 40 pound block of butter was delivered to my home on the back of a motorcycle driven by a soft-spoken, burly man named Ren. This butter was no grocery store butter. It came from Petaluma Creamery and Spring Hill Jersey Cheese in Northern California where the cream is carefully crafted into cultured butter, made exclusively from Jersey cows raised on grassy pastures.
Now most folks can admit that butter makes everything taste better, but this butter is divine. It could easily pass for a mild cheese with its rich, yet simple flavor. My youngest can often be discovered sticking her finger in the butter dish and eating it straight. This butter is the bomb.

40 Pounds in Three Months?
A few weeks ago, when I told my husband that we had made our way through 40 pounds of this delectable butter, he looked at me with shock and a touch of horror.
“Forty pounds of butter? Certainly that will clog our arteries, no?”
Despite sharing the same dietary principles, the sheer volume we consumed had him feeling doubtful.
So I did some math:
40 pounds of butter = 160 sticks of butter.
We got the butter in mid-December, and finished it by mid-March – approximately 90 days. My family consists of me, my husband, a five year old, and a one year old (both with healthy appetites).
So on average we ate 1 3/4 sticks of butter per day – slightly less than half a stick per person.

Cooking eggs and spreading on toast in the morning… Melted generously over our farm box veggies… In muffins, crackers, soups… Generally and liberally added at every meal. Yep. That sounded about right.

What about cholesterol?
Well, I’m glad you asked. I’ve been living in a bubble where my Real food friends celebrate butter, lard, coconut oil, and the like, so sometimes I forget. But out there in the rest of the world, there is still a war raging against cholesterol, and between Lipitor and low fat diets, the opposition is taking this very seriously.
If you are one of those folks still concerned about maintaining low levels of cholesterol, I would like to introduce to you this concept: You’ve been duped.
The problem with modern health is NOT saturated fat found in traditional foods like butter, eggs, and cream. This issue lies with the JUNK that we are buying and consuming: high fructose corn syrups, franken-oils such as canola (the ‘heart-healthy’ darling) and soybean oils disguised in fake health foods such as Smart Balance and Earth Balance ‘spreads’, and low fat dairy products which are far more damaging than their natural, full fat counterparts.
In a recent Norwegian study, it was concluded that the role of cholesterol in cardiovascular disease has been grossly overestimated, and, in fact, women with high cholesterol live longer and suffer from less heart disease.
So you may be thinking, what about all the studies that show that saturated fat is a direct line to clogged arteries and death. Here’s the thing, lots of folks really like to hear about the studies. They tout the conclusions of such studies as facts. Personally, I think the dependence on studies to form our opinions is hogwash.
The FACT is that all studies (regardless of how scientifically based) contain the element of human opinion, and it is absolutely impossible to completely omit the human element from a study. So, as it stands you can find a study to prove just about any theory you would like to support.
Try this on for size instead: Humans have been consuming saturated fat in the form of animal products since the beginning of time. We need saturated fat to absorb the nutrients of our food – especially essential fat soluble vitamins A, D, K2, and E. That means saturated fat is essential for brain function, hormone production, immune health, strong bones and teeth, and – get this – cardiovascular health.
My family eats Real food, and practically no packaged good or modern fake foods. We try to keep our lives simple and our stress low. So, no. I am not worried about my family’s cholesterol or heart health – butter, bacon, cream, and all.

But is there such thing as too much butter?
Sure. Just like your body would tell you if you had too much citrus (loose stools) or too many potatoes (bloating and constipation). Your body is likely to let you know if you have reached a threshold with too much butter or fat – probably with an aversion to fatty foods or a craving for lighter foods.
Unlike cravings for sugar or alcohol (non-nutritive substances which create deficiencies and addiction cycles in the body), the human body is designed to self-regulate consumption of real food. Try it out. Grab a few sticks of butter and a spoon. Or sit down with a pound of raw carrots. Either way, I bet you won’t get very far.

Won’t all that butter make you fat?
I happily feed my family nearly two sticks of butter (not to mention coconut oil, lard, and pasture-raised eggs and meats) without the fear of obesity.
I don’t believe fat makes you fat. Sure, genetics may play a role – my husband could sit on his bum eating Twinkies all day long and never develop chub, and my five year old has inherited his body type as well. But the tendency towards obesity runs in my family, and I have been able to gently bounce back from two pregnancies without dieting or going over the deep end with exercise.
Here’s some things you should worry about making you fat: too much sugar, too much processed foods, not enough sleep, stress.
I also will point out that often times we pair fat with carbohydrates – butter on bread or potatoes, cream and sugar, cupcakes and cookies, fettucini alfredo, mac ‘n’ cheese. So if you’re concerned about fat making you fat, try reducing the amount of starchy (calorie-dense) foods that you’re pairing with your healthy fats.

Why should we care that the cows that made the cream ate grass?
Butter, milk and cream from grass fed cows are far superior products to those made from milk of conventional (or organic!) grain-fed cows.
Many people say they would rather not know about where there food comes from, but I urge you to vote with your dollar by avoiding products from CAFOs (Concentrated Animal Feeding Operations) – which are horrific for the environment, inhumane to the animals, and produce dairy, meat, poultry, and eggs that are nutritionally inferior and toxic. The best way to do this is to get out of the grocery store and find your local farmers!
Butter and other products from grass-fed, pasture-raised animals promotes health for the human, the animal, and the planet. Both nutrients and toxins are stored in fat, so the cream of healthy cows will be both free of toxins and rich in nutrients. You can read all about the differences between grass-fed and conventional beef and dairy in this article.

Is cultured butter better?
When it comes to butter, the best choice would be local, raw, butter made from cream of pasture-raised cows. That said, raw butter – especially to the tune of nearly two sticks per day – can be prohibitively expensive. We buy cultured butter because it has the added benefits of beneficial bacteria through the culturing process, without the added price tag. To be honest, since we often cook with this butter or freeze it, I’m not sure how much beneficial bacteria makes it to our guts. But I still sleep soundly and satiated knowing my forty pounds has come from local cows happily grazing on grass.
I’m curious… How much butter does your family eat?

more about butter:
more about beef:
This post can be seen at the following blog carnivals: Fat Tuesday; Friday Food Flicks; Seasonal Celebration Sunday and Sunday School. Hop on over to check out some other posts you may enjoy!

Women with high cholesterol live longer, have fewer heart attacks and strokes
Women with high cholesterol live longer, have fewer heart attacks and strokes

Straws Kitchen
Jun 12, 2013

Have any of you tried "Carbquick" ???

I am a diabetic and have been looking for low carb way to fix foods...was wanting to know if any of you have tried this and what was your opinion.

Carbquik (Low-Carb, All-Purpose Baking Mix)

Carbquik is an excellent tasting, low-carb baking mix.
With only 2 net carbs per serving and no sugar, sugar-alcohols, or trans-fats, it meets the guidelines for all popular low-carb diets, and is also lower in sodium and calories.
At the same time, it is high in "good" nutrients such as fiber and protein. And since it's made from wheat instead of soy, Carbquik makes great tasting, low-carb meals that everyone will love.
Carbquick can be used in many recipes, such as biscuits, muffins, pancakes, waffles, pizza crust, and dumplings, as well as many cake and sweet dough recipes.

Carbquik is made with Carbalose, which behaves like wheat flour, because unlike similar products, it is made mostly from wheat, yet it lacks most non-fiber carbohydrates.
Carbalose is made through a unique process and contains enzyme-modified wheat, as well as plant fiber, wheat protein and some unique conditioners, enzymes and emulsifiers.
Carbalose does not contain any soy protein, sugar-alcohols, dairy, animal-originated, trans-fatty, or saturated fat products.

Unlike many "low-carb" products, Carbquik was submitted in both dry and baked form, to two independent food labs:
Microbac Laboratories and Silliker Laboratories.
The results are reflected on the nutrition label.
• 3 lb box makes 90 biscuits, just add water!
• 90% less carbs than Bisquick
• 2g net carbs per biscuit
• Sugar-Free
• 8g Fiber
• 4g Protein
• 9 Recipes on the Box

Serving Size 1 biscuit (1 oz dry mix)
• Servings Per Container 30
• Calories 60
• Calories from Fat 30
• Total Fat 3.5g
• Saturated Fat 1g
• Cholesterol 0mg
• Sodium 130mg
• Total Carbohydrate 10g*
• Dietary Fiber 8g*
• Sugars 0g
• Sugar Alcohols 0g*
• Protein 4g
*Net carbs as listed by the manufacturer on the package = 2g per serving.

Carbalose flour (enzyme enriched wheat, vital wheat gluten, wheat fiber, high-protein patent wheat flour, vegetable fiber, canola oil, salt, dextrose, emulsifiers, enzymes, ascorbic acid, sucralose, calcium propionate), palm and palm-kernal oil, buttermilk powder, baking powder, egg white powder, lecithin, salt, natural flavors.

Kimi Gaines
Apr 11, 2013

Wheat Belly-The Facts

Is wheat really that bad? I thought that whole grains were good for you?
First of all, it ain’t wheat. It’s the product of 40 years of genetics research aimed at increasing yield-per-acre. The result is a genetically-unique plant that stands 2 feet tall, not the 4 1/2-foot tall “amber waves of grain” we all remember. The genetic distance modern wheat has drifted exceeds the difference between chimpanzees and humans. If you caught your son dating a chimpanzee, could you tell the difference? Of course you can! What a difference 1% can make. But that’s more than modern wheat is removed from its ancestors.

Why do you make the claim that removing all wheat from the diet results in weight loss?
Because I’ve seen it happen–over and over and over again. It’s lost from the deep visceral fat that resides within the abdomen, what can be represented on the surface as “love handles,” “muffin top,” or a darned good imitation of a near-term baby, what I call a “wheat belly.”

Typically, people who say goodbye to wheat lose a pound a day for the first 10 days. Weight loss then slows to yield 25-30 pounds over the subsequent 3-6 months (differing depending on body size, quality of diet at the start, male vs. female, etc.). When you remove wheat from the diet, you’ve removed a food that leads to fat deposition in the abdomen. Factor in that the gliadin protein unique to wheat that is degraded to a morphine-like compound that stimulates appetite is now gone and appetite diminishes. The average daily calorie intake drops 400 calories per day–with less hunger, less cravings and food is more satisfying. This all occurs without imposing calorie limits, cutting fat grams, or limiting portion size. It all happens just by eliminating this thing called wheat.

When you examine food labels in the grocery store, you see that wheat is in nearly everything. Is it really practical to remove all wheat from the diet?
Yes, it is. It means a return to real food from the produce aisle, fish and meat department, nuts, eggs, olives, and oils.

It raises a crucial question: Just why is wheat such a ubiquitous ingredient in so many foods, from ice cream to French fries? That’s easy: Because it tastes good and it stimulates appetite. You want more wheat, you want more of everything else to the tune of 400 or more calories per day. More calories, more food, more revenue for Big Food. Wheat is not in cucumbers, green peppers, salmon, or walnuts. But it’s in over 90% of the foods on supermarket shelves, all there to stimulate your appetite center to consume more . . . and more and more.

It also means being equipped with recipes that allow you to recreate familiar recipes that you might miss, like cheesecake, cookies, and biscotti–without wheat, with little to no sugar or carbohydrate exposure, yet healthy. That’s what I’ve done in Wheat Belly.

So does it mean going gluten-free?
Yes, but do not eat gluten-free foods! Let me explain.

Wheat raises blood sugar higher than nearly all other foods, including table sugar and many candy bars. The few foods that increase blood sugar higher than even wheat include figs, dates, and other dried fruits and rice starch, cornstarch, tapioca starch, and potato starch–the most common ingredients used in gluten-free foods. A gluten-free whole grain bread, for instance, is usually made with a combination of brown rice, potato, and tapioca starches. These dried pulverized starches are packed with highly-digestible high-glycemic index carbohydrates and thereby send blood sugar through the roof. This contributes to diabetes, cataracts, arthritis, heart disease and growing belly fat. This is why many celiac patients who forego wheat and resort to gluten-free foods become fat and diabetic. Gluten-free foods as they are currently manufactured are very poor substitutes for wheat flour.

Anyone who consumes gluten-free foods, like gluten-free muffins, should regard them as an occasional indulgence, no different than eating a bag of jelly beans.

What can you eat on the diet you advocate?
Eat real, natural foods such as eggs, raw nuts, plenty of vegetables, and fish, fowl, and meats. Use healthy oils like olive, walnut, and coconut liberally. Eat occasional fruit and plenty of avocado, olives, and use herbs and spices freely. Eat raw or least cooked whenever possible and certainly do not frequent fast food, processed snacks, or junk foods. While it may sound restrictive, a return to non-grain foods is incredibly rich and varied. Many people’s eyes have been closed to the great variety of foods available to us minus the wheat.

Recall that people who are wheat-free consume, on average, 400 calories less per day and are not driven by the 90-120 minute cycle of hunger that is common to wheat. It means you eat when you are hungry and you eat less. It means a breakfast of 3 eggs with green peppers and sundried tomatoes, olive oil, and mozzarella cheese for breakfast at 7 am and you’re not hungry until 1 pm. That’s an entirely different experience than the shredded wheat cereal in skim milk at 7 am, hungry for a snack at 9 am, hungry again at 11 am, counting the minutes until lunch. Eat lunch at noon, sleepy by 2 pm, etc. All of this goes away by banning wheat from the diet, provided the lost calories are replaced with real healthy foods.

What exactly is in wheat that makes it so bad?
Gluten is only one of the reasons to fear wheat, since it triggers a host of immune diseases like celiac, rheumatoid arthritis, and gluten encephalopathy (dementia from wheat).

The protein unique to wheat, gliadin, a component of gluten proteins, is odd in that it is degraded in the human gastrointestinal tract to polypeptides (small proteins) that have the ability to cross into the brain and bind to morphine receptors. These polypeptides have been labeled gluteomorphin or exorphins (exogenous morphine-like compounds) by National Institutes of Health researchers. Wheat exorphins cause a subtle euphoria in some people. This may be part of the reason wheat products increase appetite and cause addiction-like behaviors in susceptible people. It also explains why a drug company has made application to the FDA for the drug naltrexone, an oral opiate-blocking drug ordinarily used to keep heroine addicts drug-free, for weight loss. Block the brain morphine receptor and weight loss (about 22 pounds over 6 months) results. But there’s only one food that yields substantial morphine-like compounds: yes, wheat.

The complex carbohydrate unique to wheat, amylopectin A, is another problem source. The branching structure of wheat’s amylopectin A is more digestible than the amylopectins B and C from rice, beans, and other starches (i.e., in their natural states, not the gluten-free dried pulverized starches). This explains why two slices of whole wheat bread increase blood sugar higher than table sugar, higher than a bowl of brown rice, higher than many candy bars. Having high blood sugars repeatedly is not good for health. It leads to accumulated visceral fat–a “wheat belly,” diabetes and pre-diabetes (defined, of course, as having higher blood sugars), not to mention cataracts, arthritis, and heart disease.

As if that wasn’t enough, there are even other components of wheat that are harmful, such as the lectins in wheat. Lectins are glycoproteins that have the curious ability to “unlock” the proteins lining the human intestinal tract that determine what substances can enter the blood or lymphatic system and what substances cannot. The intestinal tract must be selective in what is allowed to enter the human body else all manner of diseases can be triggered, especially autoimmune diseases. Wheat lectins disable these proteins. This is the suspected explanation for why wheat consumption has been linked to rheumatoid arthritis, skin diseases like dermatitis herpetiformis, Hashimoto’s thyroiditis, and a variety of other inflammatory diseases.

Beyond gluten, there are over 1000 other proteins in wheat that also have potential for odd or unexpected responses. You might say that wheat is a perfectly crafted Frankengrain that almost appears like it was created to exert maximum health damage in the most desirable, irresistible form possible. I really don’t believe that this monster was created on purpose to hurt people, but the astounding collection of adverse effects, all packed into one food, pushed on us by the U.S. government and other “official” health agencies, explains why this one thing has exerted more harm than any foreign terrorist group can inflict on us.

If I go wheat-free, is there any harm in having an occasional bagel or cupcake?
It depends. It depends on your individual susceptibility to the effects of wheat.

If you have celiac disease or any of the long list of inflammatory or autoimmune diseases associated with wheat (rheumatoid arthritis, cerebellar ataxia, peripheral neuropathy, Hashimoto’s thyroiditis, dermatitis herpetiformis, etc.), then wheat and gluten avoidance should be complete and meticulous.

If you have an addictive relationship with wheat, e.g. one pretzel makes you want to eat the whole bag, then complete avoidance is also advisable. Because wheat consumption in the 30% of people with this problem cannot stop themselves once it starts, it is best to avoid wheat-containing foods altogether.

Yet another odd observation: Many, though not all, people who have removed wheat from their diet for at least several months have what I call “wheat re-exposure reactions” usually experienced as abdominal cramps, gas, and diarrhea (just like food poisoning); asthma attacks in the susceptible; joint swelling and pain; and emotional effects such as anxiety in women and rage in men. I’ve witnessed many people go wheat-free, feel great, lose 30 pounds, then have an emotional blowup at a birthday party after indulging in just a small piece of birthday cake, then spending the next 24 hours on the toilet with diarrhea.

There are indeed a percentage (20-30%?) of people who can get away with occasional indulgences. Sometimes it’s a matter of running a little test yourself to gauge your reaction. Anyone with a history of autoimmune or inflammatory diseases, or having had celiac markers like an anti-gliadin antibody test positive, however, should not even try this.