Eating

Eating Some Carbs, and Moderate Protein

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A few months ago, I wrote about some of the changes I was making towards my carbohydrate intake, and I think it’s time for a bit of a follow up.

I’m quite a spontaneous eater. For a long time, I’ve struggled with trying to curb my snacking and be diligent inbetween meals. I would have weeks where I would be super diligent, have excellent blood sugars, but was super hungry and fidgety. Those good spells rarely lasted beyond a week or two, and I would eventually end up rebounding with more carbs.

I was also eating a lot of fast acting carbohydrates and empty foods that left me hungry soon after. Some days I would snack mindlessly in the afternoons, and I never felt great or super energetic at the end of the day.

I knew all of this, but never resolved to do anything about it until recently. In my mind, I never set out on this with the intention of going extreme low carb. Life is too short not to eat cake or drink coffee. For me, this was more of a way to try and improve my eating habits, incorporate more sustaining energy sources into my diet, and to feel better overall. Maybe, just maybe, that would be the key to making my glucose levels a little more manageable.

I now try to have at least one protein source with either breakfast or lunch. For breakfast, I’ve thrown eggs on toast into my rotation alongside Oats or Weetbix and Banana. For lunch, I’ve thrown steak sandwiches and tuna sandwiches into my rotation, rather than having toasted ham and cheese every day. Dinner is usually a cooked meal, and would likely include a protein source at least 4 times a week.

Significant protein meals do need a bolus. I’m still experimenting with this, but I’m finding that setting an extended bolus for 50% of the protein over 2 hours is too much. I would like to give this theory a go, where I would bolus for 100% of the protein amount over 20g.

On good days, I try to keep my snacks inbetween meals very low carb. I usually snack on nuts and cheese, and often have a milky coffee with it, which is about 8g of carbs.

There are still plenty of moments where I indulge. But it doesn’t necessarily happen every day like it used to. Treating myself is more of my choice now, not simply because I’m feeling empty and craving something sweet. If I’m guessing for a piece of cake, I do try to look at it and think about the carb count. It really does make all the difference. The Calorie King app on my iPhone is also really handy for finding carb counts on the go.

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I don’t have a strict number of carbs that I hold myself to each day. As a ballpark figure, I would say that I would eat an average of 30g per meal. But it really does depend on the meal. A low day might be 70-80g of carbs. A high day might be 120g. I think I would rarely go near 150g in a day.

What’s surprising me the most is how much I have unconsciously reduced the amount of carbs I have eaten. For instance, there are days where I glance at my pump and realise that I’ve only eaten something like 75g without even noticing. My blood sugars are more manageable, in part because I have reduced my carb intake, but moreso because I don’t have that urge to snack mindlessly anymore. There is definitely more of a variety and satisfaction in my diet, which translates to less of a desire for junk food. I think I have brought my lunch once in the last month, as opposed to every Friday. Unless you count coffee.

I definitely don’t view carbs as the enemy, so long as I go about them sensibly, carb count and pre bolus insulin appropriately. Carbohydrates that I do eat regularly include nutritious lower carb bread, such as Baker’s Delight Cape Seed loaf or Burgen varieties. Greek style vanilla yoghurt, fruit, vegetables, milk and oats. I eat pasta and rice in moderation if they are a part of the evening meal. I also have a block of chocolate handy for a treat if I’m craving something sweet. 

I often receive e-mails and messages asking me if I would consider going on a genuine low carb high fat, or ketogenic diet. For me, what I am doing at the moment is realistic. That 30g per meal is a number that doesn’t send me rebounding on more carbohydrates. Super high fat or greasy meals don’t particularly appeal to me, either. And to be honest, I’m never going to be the kind of person who converts to low carb as a way of life.

As always, diet is a very individual choice, and I have come across a variety of different perspectives in the DOC. There’s no right or wrong approach. In my mind, the right diet is the one that is realistic, that you can sustain, and that will make you happy.

At the moment, I’m confident that this is the approach that I want to continue with going forward, and the one that will send me toward the a1c I am aiming for. 

To Carb, or Not to Carb?

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I’ve read so many articles about low carb eating lately, that it’s left me wondering if there are any people with diabetes out there who still eat them. I’m not about to start telling you what’s right or what’s wrong, because I believe that diabetes management is a very individual issue. But I would like to weigh in with my own perspective on the age old question. I stress, these are my personal opinions only.

Quite honestly, I’ve never been a fan of low carb. The mere sound of the word makes me cringe, simply because it makes me think of restriction. I also think that eating low carb requires a greater level of commitment in the kitchen all through the day, rather than having just one cooked meal in the evening as I do.

The main reason I do not like low carb eating is because the trade off is usually foods that are higher in fat. Foods that are higher in fat tend to produce spikes in blood sugar levels several hours after a meal. I find that protein and fat spikes are very hard to bolus for, and high blood sugar levels are very resilient to insulin corrections. Personally, I do not like chasing highs several hours after meals and would much rather bolus my insulin just once. If there are any low carb people reading this, I’d be interested to hear how you work your way around this.

I am happy to put the work into the carbohydrates I eat. As I wrote last week, pre-bolussing for meals helps me to avoid the post meal spikes. Carbohydrate counting does work when I’ve got my ratios and basal rates right.

That being said, I definitely have changed my thinking around the way I approach carbohydrate foods. Over time I have slowly made gradual changes to the carbohydrates I eat.

I definitely try not to overload on the carbs at mealtimes. On the weekend, we had Turkish bread rolls for lunch, which were 70g. I cut mine in half, simply because I consider 70g way too much to be eating in one sitting. Ditto for the thick slice Cafe-style raisin toast that I have as an afternoon treat sometimes. I also make sure to weigh out my portions when I have foods like rice and pasta, to make sure I don’t overload on the carbs.

I only eat bread as either toast or sandwiches now, and not as a side or appetiser for my dinner plate. I always opt for lower carb, seeded bread, which also tends to carry greater nutritional value with it. Burgen Pumpkin Seed is a real winner for me, with just 11g carbs per slice. Baker’s Delight Cape Seed loaf is another good one.

I have also cut out a lot of the high sugar foods in my diet. Over one very painful year, I gradually cut the two sugars out of my coffee and tea completely. I no longer eat breakfast cereals, because even some of the better ones are still loaded with at least 20g of sugar per 100g. Ditto for muesli bars, which have been replaced by bananas. I often have microwaveable Oats sachets for breakfast, and I have recently switched from the sugar laden fruit flavours to Original.

My approach to eating has definitely centred around eliminating the carbs that I deem unnecessary or unenjoyable. I would much rather put these carbs saved towards foods that I do want to eat. For instance, those yoghurt pots with the stir through fruit jelly? I would much rather have that sugar in a plate of ice cream instead.

When I look at my Dad, who eats bread with anything and everything, I definitely feel that I eat far fewer carbohydrates than I once did. Would I identify myself as a low carbohydrate eater? I still eat the foods that I want to eat. I don’t feel as though I am depriving myself of anything. I’m simply eating a diet with far more balance compared to life prior to diabetes.

With lots of coffee, and the occasional cannoli or cake thrown in.

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Everything in Moderation Will NOT Cause Diabetes

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Okay, so I was sucked into part 2 of Sunday Night’s report on the Paleo diet again last night. If you’ve been living under a rock, reporter Mike Willessee undertook the Paleo diet for 10 weeks with the help of My Kitchen Rules judge and chef Pete Evans (I’ll call him Paleo Pete from here on in).

Admittedly watching the program last night, I was able to learn a little more about this diet. Basically, there are two sources of energy that the human body can use for fuel: carbohydrates and fat. I hear from a lot of people with diabetes who live and advocate for a Low Carb, High Fat (LHCF) diet. I completely respect that, and I’m sure that your body could be fuelled by fat. I myself have seen some merits in reducing “unnecessary” carbs and sugars in my diet, such as bread on my dinner plate and high sugar snacks such as muesli bars or breakfast cereals. But I do still eat carbs. I don’t feel that I could realistically cut them out completely and still be a happy man. But I completely respect those that do make that choice.

I just can’t fathom how Paleo Pete was quick to dismiss healthy, nutritious foods such as Dairy, Legumes and Grains. I also didn’t appreciate the way he referred to all of these carbohydrates as sugar, which is NOT true. And I can’t fathom how you could expect a human being to live without coffee!.

He went as far as suggesting that a diet of “everything in moderation” would cause type 2 diabetes among a string of other threatening diseases. Paleo Pete, you know absolutely NOTHING about diabetes. Don’t make an empty threat on the base of a common stigma. As my Twitter friend Lala brought to my attention, he even suggested that people who follow the Paleo diet are all exclusively healthy.

Paleo Pete is a chef. He is not qualified to provide nutrition or dietary advice. As one Twitter user commented, being around food doesn’t qualify you to provide nutritional advice. It would be like having a passenger fly an aeroplane. The Dieticians Association of Australia is qualified. LISTEN to them.

Paleo Pete also makes a lot of money off of Paleo. He has a series of cookbooks and other money making products that I don’t really care about. It’s a bit hard to take his claims of “speaking the truth” and “never feeling better” seriously.

As I said last week, Paleo Pete also works for the television network that aired this story. He is a judge on cooking show My Kitchen Rules. So is this story just a convenient case of networks keeping their talent happy?

At the end of his 10 week challenge, reporter Mike Willessee said that Paleo had opened his eyes to some of the his food choices. I feel exactly the same way, particularly after watching the similarly themed That Sugar Film earlier this year. What Mike Willessee neglected to mention was whether he’d stick with Paleo or not. I suspect his view would be similar to mine. There are some aspects that I’d take away from Paleo, but I won’t be rushing to clear out the cupboards and fridges of anything even remotely delicious.

I’m finally on Facebook, and I’d really appreciate it if you would like my page: facebook.com/type1writes.

I’m Skeptical of Diets That Cut Out Food Groups

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I was sucked into a story on Sunday Night this week about the Paleo diet. The paleo, or ‘caveman’ diet, seems to be the latest fad at the moment. It’s a diet that My Kitchen Rules judge Pete Evans is well known for. And on Sunday Night this week, one of the program’s reporters took on a 10 week challenge to see if it lived up to it’s promise of ‘changing’ lives.

Paleo is a premise that sounds great on paper – fresh, natural, unprocessed foods. It might be easy if I had the whole day to spare to prepare a fresh meal for breakfast, lunch and dinner. And it might even be fun if I had the time and the money to go shopping around for fresh, organic ingredients. And if I didn’t have to get up and go to work every day, committing to this diet might actually sound realistic.

I do try to include as much fresh foods in my diet as possible. I have a piece of fruit for morning tea every day. I’ve given up cordial and soft drinks for water ever since I’ve had diabetes. I have hard boiled eggs, tuna and nuts with my lunch regularly. And I usually have veggies or salad on the side of my dinner plate.

But I am pretty skeptical of diets that cut out entire food groups. I try not to overload on carbs with my meals, but I honestly don’t know where my energy would come from without them. Whenever I go without carbs at breakfast, my stomach ends up growling all morning. I love that Burgen bread exists, and that I can still pack a quick, diabetes friendly sandwich for lunch in the morning. I’d hate to think of all the extra time I’d have to spend making something extravagent to fit in with this diet. And as for dairy, I love my cheese. I love my milky coffees. I love my desserts. And I don’t know where my calcium and strong bones would be without it.

I also have diabetes. Diabetes means that my diet choices are already restricted. It means that I do need to think carefully about every food choice that I make. It means that I do need to have particular foods in moderation for the sake of my blood sugar levels. And I’ll be damned if I want to begin cutting out food groups and making my life even more miserable. I’ll be damned if I want to give up that piece of chocolate or slice of cake. Being able to have those treats makes me feel human. It motivates me to go keep going with my diabetes management.

Another thing I found interesting about this Paleo story was that the reporter undertaking this challenge had a fairly unhealthy diet to start with. He had a few health scares earlier this year, and lived off of Coca Cola and junk food at home. So of course a major diet overhaul would produce extremely impressive results on him, compared to say, a reasonably healthy person like me.

And don’t forget that people like Pete Evans, who was involved in this report, are making money off of this Paleo fad. Through things like cookbooks, guides and 10 week transformations. Coincidentally, he also works for the network who aired this report. So take it with a grain of salt. I, on the other hand, am giving you my honest, unqualified opinion that I wasn’t paid to write about.

You can read more about the Sunday Night report on the Paleo diet here.

Throwing Away all the Rules in Sydney

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I spend most days doing my best to resist all those foods that I know are bad for my blood sugar levels. Like the goodies my work Mums pull out of their pockets without fail. Like the birthday morning teas at work where pink donuts are mandatory. Like the packet of Tim Tams or slice of leftover cake with my cuppa in the afternoon. And then having to fight the urge to open a packet of chips afterwards for my something savoury.

Over time, I’ve gotten better at it, and I am more resilient. I’m proud to say that I no longer need to have that afternoon snack that’s been a part of my daily routine for my whole life. I still do allow myself these things on occasions, and Friday is still my I-can’t-be-bothered-I’ll-buy-my-lunch-at-work kind of a day. But it’s a hard job. So when I go on holidays, I tend to throw away all the rules.

I don’t go on holidays too often, and it will probably be a long time until I go back to Sydney again. And so, I get that feeling of needing to stock up. Moreso when you come from a tiny city like Perth. Of needing to get my fill, while I can. Before it all goes away again. And boy oh boy, did I find some good spots.

Like a cake and cappuccino at the best Pasticceria in Sydney, Via Del Corso. I think I stopped by there almost every day. I’m not even ashamed to admit that I went there one afternoon after I’d already had a coffee and cannoli elsewhere. The Choc Panna Cotta, the Baked Ricotta Cheesecake, the Tiramisu or the Snickers, there was no shortage of choices there to aid my difficult decision making!

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Then there’s the best Cannoli in Sydney, at Rossini Cafe on the harbour. If it wasn’t such a trek to walk, you would have seen me there every day for sure. When I finished my climb of the Sydney Harbour Bridge in the dark last week, my blood sugar level had rebounded to a lovely 17 after my Hypo on the Harbour. It was dark and I was ridiculously high. But all I wanted to do was trek over to Rossini’s for one of their massive, freshly filled Cannoli served on a pile of thick, creamy custard. Public apology to my Mum, I had forgotten just how awesome these were since last time.

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Then there’s the Lindt Cafe. You know, the one in Martin Place that was the setting of the tragic Sydney Siege last year. Going by the crowds inside, it’s hard to believe that something so terrible could have happened here. The hot chocolate was SO worth the trek. Again, I came here one afternoon shortly after a coffee and cake at Via Del Corso. And I guess it serves me right that I went most of the trip not realising there was another Lindt Cafe closer to where I was staying!

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And finally, Darling Harbour. I think we ate here all but one night. The best thing here is the three-course-meal-and-a-glass-of-wine-for-$30 thing. Almost every restaurant here has some sort of tempting not-so-diabetes-friendly offer like it.

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The most suprising thing was how well my blood sugar levels managed all this food on the trip. Most days I went without breakfast or lunch simply because I was full from all the other crap I was eating. But I honestly don’t recall having half as many hypers or hypos as my last holiday. There were even some mornings where I woke up in disbelief seeing numbers below 10.

I CAN travel with diabetes. I CAN eat crap. And I CAN still produce decent blood sugar levels afterwards.

Bring on the next one.