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!

Carol Junkins
May 13, 2017


Just was diagnosed with Type 2 Diabetes, ugh ~ Glad you started a Group for this , I am sooo upset now !!!!! I take my blood in the morning and at night, always is in the No Risk level? hmm Well I am not sure why they think I have it? Once the level was one digit over normal, which is very low risk? hmmm Well I have an appt. in 3 months will see what happens ~ Oh the level went up that once because I had pasta that day maybe???

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.