Clydesdales/Athenas (200+ lb / 91+ kg) - found something better for me to eat (diabetic)

i am sooooo tired of being fat with all the negative parts that go along with it-
lethargy (mental AND physical), wear and tear on the human frame and organs,
increased insulin, etc.

grocery shopping is depressing. the cereal aisle kills me- allllllllllllllllll sugar. well,
i was looking over the quaker oats fruits 'n' cream instant oatmeal break-
fasts and the amount of sugar in them is appalling. off to one side i found kroger
brand reduced sugar variety pack instant oatmeals. flavors are cinnamon and spice, maple and brown sugar, and apples and cinnamon.

5 grams of sugar to a packet. the sodium is a bit high- 350mg/day is what we're allowed, and each packet has about a third of that. still, in 2 days i have reduced my insulin for breakfast dramatically. the oatmeal is tasty, the cinnamon is good for diabetes, and i put a few frozen blueberries in for more variety.

at present i work in a free medical clinic shuffling papers. pretty sedentary, but takes a lot of brain energy. 3 packets at breakfast hold me until lunch. i may try eating it for lunch, too.

you can (and i do) stretch those packets by cooking up some plain 5 minute oatmeal and
mix it in. the flavors stretch out, too, and drive the cost per meal down. plain oatmeal is cheap, and cheaper in house brand.

i'm using kroger's form of splenda, too. called apriva. i use it in kool-aid (5g of sodium per packet) instead of drinking diet soda (lots of sodium there, too). sodium makes you retain fluids. i lost 14 pounds of fluid in 2 months by knocking off the sodas. my doctor went nuts over that. hopping around, waving his arms, hollering (new at the trade, early 30s, and probably depressed at all us vets in terrible condition). if'n he'd had pom-poms he'd
a-been shaking them something fierce.

i'm back in school and taking a medical terminology class. am working on a presentation about diabetes. others have done rotator cuff repair (complete with her surgical pics, woof!), stroke, and various syndromes. they have all been fascinating, and graphic enough to make me think i am catching all these things. a 20 year old had hydrocephalia at birth and had a shunt installed when 5. it is for life and hasn't had to have it replaced yet (some folks' only last a few years).

i ride part way to/from work, but streets have been bad for the past 3 weeks. the plows shove the snow into the bike lanes. grrr. i finally got a break and back on it.

So what amount is appalling? I checked the one I had for breakfast today (Quaker maple and brown sugar) and it was 9 grams of sugar... perhaps that's appalling to you, to me it's OK but I think you have different requirements.

One of my other favorite breakfasts is to fry up 2 egg whites in a little teeny pan and stick it on an english muffin with perhaps a little bit of cheese. That tides me over really well, and the muffin has about 4 grams of sugar.

Good luck with the snow. :)

5 grams of sugar to a packet. the sodium is a bit high- 350mg/day is what we're allowed, and each packet has about a third of that. still, in 2 days i have reduced my insulin for breakfast dramatically. the oatmeal is tasty, the cinnamon is good for diabetes, and i put a few frozen blueberries in for more variety.

Quaker makes reduced-sugar oatmeal, too. Same varieties, same nutrients, might be more widely available. It's what I eat if I want oatmeal. Even if cinnamon had an affect on diabetes, which I'm pretty sure it doesn't, it's likely there isn't enough (or even any) cinnamon to make a difference. Most of these things are artificial flavors and MSG, thus the high sodium content.

If you're feeling hungry between breakfast and lunch, you might want to add some fat and protein to your breakfast. In my experience, they help slow the absorption of carbohydrates and keep you feeling full longer.

my favorite allowable food for a diabetic is steamed broccoli. I love the stuff... the rest of my family is sick of it and can't stand the way it makes the house smell. Whatever... I never complain about it.

If you're looking for something for breakfast with a low glycemic index, why not try some eggs and some fresh fruit? Neither one should upset your insulin levels too much, neither is high in sodium, and the protein will help you feel satisfied.

I'm not diabetic, so forgive me if this doesn't work for you. I'm just trying to help.

I have seen articles that indicate a high fat low carb diet is very effective in managing diabetes. It goes against everything the USDA encourages people to eat, but a lot of evidence points to the fact that this can be a very healthful way of eating.

Personally, I think the USDA has a conflict of interest since they make dietary recommendations and also want to encourage farming of grains.

Also, try to stay away from the pre-packaged foods. A solution (might be cheaper too) would be to get some good quality oats and make your own oatmeal as you control what goes in it - fresh fruit, nuts, etc.

We've been making steel-cut oats in a crock pot for the past year or so. You can mix in just about anything - we've run the gamut from apples to squash, along with cinnamon and other spices. It's great, has better texture than packaged or even quick rolled oats (IMO anyway) and it's way cheaper per meal. Let it cook overnight and it's ready to go in the morning.

We've been making steel-cut oats in a crock pot for the past year or so. You can mix in just about anything - we've run the gamut from apples to squash, along with cinnamon and other spices. It's great, has better texture than packaged or even quick rolled oats (IMO anyway) and it's way cheaper per meal. Let it cook overnight and it's ready to go in the morning.

+1 Steel cut oatmeal with a pat of butter and a little honey, sometimes with a cut up apple and some cinnamon. It's good stuff. I even like oatmeal with plain yougurt on top.

As a diabetic (type 2) and the father of a type 1 child! I woils suggest that you talk to you medical team about a referal to a dietitian! Most people have no idea of how read a food label!'
Not trying to be mean about it, but if you are only looking at the sugar content of foods, you are sadly missing out on the bigger picture!
All most every gram of carbohydrates is converted to glucose in your system just like it was pure sugar! (barring some fiber) But that's why most people could use the help of a dietitian!

I myself maintain my sugar by staying on a low carb diet, that's what works for me!
Terry Lawson

I have one packet of flavored oatmeal, yogurt and coffee with splenda for breakfast. I do realize the plain oatmeal is much healthier, but the flavored is a lot better for me than a lot of other things. If I was more than just mildly diabetic, I'd probably be more careful about the sugar and carbs, but for right now a little extra flavor keeps me eating oatmeal instead of fruity sugar blasts or an Egg McHeartattack.

I might try the steel cut oats, though. Once cooked, do they keep for a few days until eaten?

I dislike the texture of oatmeal but my partner loves it to death! He avoids adding sugar to food and instead sprinkles cinnamon on top of the oatmeal (or glue, looks like lumpy glue) and prefers SoDelicious brand of unsweetened coconut milk to regular milk.

My daily breakfast is a bowl of GoLean Crunch cereal, Greek yogurt, fruit (usually fresh pineapple or melon), 2 strips of turkey bacon, and a scrambled extra large egg. Keeps me going until lunch time with nary a stomach grumble.

Pictures of rotator cuff surgery? Best. Show 'n' Tell. Ever!

All most every gram of carbohydrates is converted to glucose in your system just like it was pure sugar! (barring some fiber)

Absolutely not true! Carbs are converted into glucose, but the conversion happens at very different rates for different foods. This is why some foods, liked baked potatoes, are especially problematic for diabetics. Do some research on "glycemic index" and "glycemic load" if you want to know more...

I might try the steel cut oats, though. Once cooked, do they keep for a few days until eaten?

They've kept for us (in the fridge of course) for at least 3-4 days without any problem.

Absolutely not true! Carbs are converted into glucose, but the conversion happens at very different rates for different foods. This is why some foods, liked baked potatoes, are especially problematic for diabetics. Do some research on "glycemic index" and "glycemic load" if you want to know more...

This is why I don't post much! You can believe what you want! But I have done quite a bit of research on the glycemic index v/s the glycemic load and understand the difference between the two! But if your thinking that just because it is converted at a diff. rate that it's not elevating you blood glucose your kiddin yourself! I live with this everyday! We read every label weigh food and spend countless amount of time dealing with this!

So believe what you want! But all I'm saying is that most people would benefit from the help if a dietitian!
Terry

This is why I don't post much! You can believe what you want! But I have done quite a bit of research on the glycemic index v/s the glycemic load and understand the difference between the two! But if your thinking that just because it is converted at a diff. rate that it's not elevating you blood glucose your kiddin yourself! I live with this everyday! We read every label weigh food and spend countless amount of time dealing with this!

I agree that all carbohydrates raise your blood sugar. In fact I said as much in my reply to your post. As a Type 1 diabetic for over 30 years, I'm here to tell you that not all carbohydrates "is converted to glucose in your system just like it was pure sugar". In fact, there's a huge and measurable difference between the way your blood sugar reacts to, say, a piece of broccoli versus a teaspoon of pure sugar. As a diabetic, I'll suggest that it's important to understand this especially if you're a Type 1 diabetic.

You're welcome to stick your head in the sand and say that this distinction doesn't exist, or that it isn't important, but I think the vast majority of diabetes educators would disagree with you. Understanding the glycemic index, and the closely related glycemic load, are important tools for helping to control diabetes...

Also, try to stay away from the pre-packaged foods. A solution (might be cheaper too) would be to get some good quality oats and make your own oatmeal as you control what goes in it - fresh fruit, nuts, etc.

Unless there are time constraints, good steel cut oats are a great diabetic breakfast food. Fiber negates gross carb gram for gram, and you can add Splenda or stivia to sweeten it, along with low sugar fruits like berries.

Pre-packaged stuff, like instant oatmeal, has too many simple carbs. Sugar in all of its forms is a simple carb, and they're the ones that get converted to glucose the fastest.

And put me in the not all carbs get converted at the same rate camp---unless my diabetes educator was totally wrong when I was schooled.

Select foods to eat from these low carb food lists........

http://lowcarbdiets.about.com/od/whattoeat/What_Foods_To_Eat_on_a_Low_Carb_Diet.htm

http://www.lowcarbfoods.org/low+carb+foods+and+recipies/

http://www.lasting-weight-loss.com/low-carb-foods.html

I love oatmeal, I do my own quick oats with raisens and pure maple suryp, maybe not the best but I love it. As for low carbs, I'm no expert but our grandparents didn't worry a lick about low this or that. I did a lot of soul searching on weight loss and talk with a lot of skinny people along the way. There are a few things I came up with. Some skinny people can eat whatever and it never seems to affect weight but a lot of them said the same thing, yes I'm hungry all the time but whats wrong with being hungry..deal with it. I thought back to all the great meals with my grandparent and I always had the big plate full of food but they had a what I would call a kids plate full, it's all moderation! Yes if you have health issues you will have to alter diet but if it's just to loose weight moderation is the key. Also for those who are riding on such low carbs how do you do it? I've tried and I'm bonking after 2 hours I need the carbs to ride!

Why buy products marketed for their additives, and then complain about the additives? Buy a box of quick oats and make your own.

I make the regular Quaker oats....then I add a drop or two of maple flavoring (not syrup) and a few walnut halves. It's pretty good. Sometimes I just add a teaspoon of peanut butter to the oats in my bowl and eat it like that. I don't put sweetener or milk on my oats.

I love oatmeal, I do my own quick oats with raisens and pure maple suryp, maybe not the best but I love it. As for low carbs, I'm no expert but our grandparents didn't worry a lick about low this or that. I did a lot of soul searching on weight loss and talk with a lot of skinny people along the way. There are a few things I came up with. Some skinny people can eat whatever and it never seems to affect weight but a lot of them said the same thing, yes I'm hungry all the time but whats wrong with being hungry..deal with it. I thought back to all the great meals with my grandparent and I always had the big plate full of food but they had a what I would call a kids plate full, it's all moderation! Yes if you have health issues you will have to alter diet but if it's just to loose weight moderation is the key. Also for those who are riding on such low carbs how do you do it? I've tried and I'm bonking after 2 hours I need the carbs to ride!

That's because grandparents who were diabetics didn't live long enough to have grandchildren ;)

Injectable insulin wasn't developed until the 1920s. Prior to that, Type 1 diabetes was a death sentence.

As for low carbs, I'm no expert but our grandparents didn't worry a lick about low this or that.

Correct! And, on average, they died much younger, too. At the start of the 20th century, the average life expectancy was 49.2 years. Today the average is up to almost 78 years. Advances in medicine account for some of the gain, but behavioral changes (ex: eating better, exercising more) also play a big part.

I'm sorry I got off the diabetic part. Plus I was thinking my family, youngest grandparent was 86 when they past away I still have a grandmother who is 95, hopefully I got some of those jeans. I still stuck to my guns that moderation is key diabeties was not as common them as now.

Not diabetic but my doc has advised a diabetic type diet for basic weight control. And I have a family history, sister was Type I diabetes diagnosed age 7.

Oatmeal is my regular breakfast food. My opinion: The texture of old fashioned oats is far superior to quick oats, they just take a little longer to cook. I put 1/2 cup oats in a big deep bowl, add real cranberries (stockpiled in freezer), lots of cinnamon, sweetner of choice, and water -- then nuke covered with a paper plate for 6-1/2 minutes (may need to reduce power to 80% or 70% depending on microwave to reduce spatter). After cooking I stir in a 6-oz container of nonfat vanilla yogurt, then sprinkle sliced almonds on top. It is a big meal and with my morning skim milk latte it holds me a long time. When I run out of real cranberries I'll use craisins but they are not near as good. Sometimes I'll chop up a small Granny Smith apple and cook it too. The yogurt gives it a creamy texture, not lumpy/pasty.
Each weekend I make up enough "packets" to put in the freezer in sandwich bags so I can grab and go then have my oatmeal at work while I boot up the computer / handle email.
Cranberries are only available in my area late October thru Dec 31, so I fill the freezer with them while I can. One 12-oz bag lasts about a week and I don't do anything special with them - just chunk 'em into the freezer. They don't need to be thawed before cooking. Love the tart taste and how it contrasts with the vanilla and almond.
I tried the steel-cut oats, didn't like them as much. They reminded me of GrapeNuts - I like them, but not as much as Old Fashioned Oats.

I still stuck to my guns that moderation is key diabeties was not as common them as now.

Diabetes is more common now because there's a strong genetic component to the disease and modern medicine allows people who suffer from diabetes to live long enough to pass those genes along. In the past, the disease was frequently fatal and because it was poorly understood people were frequently misdiagnosed.

Most people have no idea of how read a food label

I find that the best foods don't come with labels. They're all on the outside of store.. fresh produce and meats.

Diabetes is more common now because there's a strong genetic component to the disease and modern medicine allows people who suffer from diabetes to live long enough to pass those genes along. In the past, the disease was frequently fatal and because it was poorly understood people were frequently misdiagnosed.

There is also a "lifestyle" component to Type-2 diabetes. You can't escape from your genes, but, you can delay the onset of Type-2 diabetes even if the genetic cards are against you, and minimize the effects of the disease if it develops---often avoiding the necessity of medication. Bad eating habits and sedentary lifestyles increase the likelihood of developing Type-2 diabetes, and can even cause it in people without a genetic pre-disposition. In my case, I developed it much earlier in life than both my mother and grandmother. Neither of them were overweight, and they ate a pretty healthy diet. Exercise plays a crucial role in managing the disease.

Unfortunately, there is nothing that anyone can do to prevent Type-1 diabetes. It's a genetic based auto-immune disorder, unrelated to lifestyle in developing it, but lifestyle plays a key role in managing it.

I think the genes for Type-II adult onset diabetes have been embedded in the populations. Only the lifespans of those with the genetics did not tend to reach the age where the onset would appear. But most adults with Type-II never had issues with reproduction, since people tend to have kids earlier, before they get diagnosed.

The main reasons I think most studies show worldwide increase in diabetes is simply affluence and rising economic standards of living. This has allowed many low, middle income countries to afford more refined carbohydrate products, and to consume more calories overall and for large portions of the population to move from hard labour jobs to industrial manufacturing where robots and machines do the heavy lifting. And many folks in Asia, like those in China and India, which now have the highest numbers of adult Type-II diabetics, they've also shifted calories consumed to a higher trans-fat content, mostly from animal products which the rising affluence can now afford.

There are racial differences when in comes to Type-II diabetes. Asians both in the Far East and in India show much more adult prevalence, while only small rises in overall body mass index has been seen. And some research would point the finger to body type and muscle/fat ratio. The ratio is lower in Asians, and higher ratio of muscle/fat in Westerners/Caucasians. So even though the rate of obesity is very high in the US, we are only seeing about the same global rise in the Type-II diabetes as other developed nations. And it may also have something to do with diet of rice and sweetened drinks and refined fats that are very abundant now in Asian diets (e.g. sweetened soy milk and bubble tea drinks, rich curries with lots of fat). Where as in the west, the mix of complex carbs, lean protein, and raw vegetables (less common in Asian diets) may help keep US rates of Type-II diabetes inline with other developing nations (even though we have more Costco shoppers per capita than just about anywhere).

Don't get me wrong. Obesity is an epidemic in the US and so is Type-II diabetes. It's just that other countries, especially the developing ones are in much worse financial situations to deal with their problems in the coming century.

But what the global research is saying is that:

1. We need to eat less refined carbs - all of it - sugar, rice, flour, milk, etc.

2. We need to intake less trans fat - less animal lard, less certain vegetable trans fats

3. We need to be less sendentary (i.e. exercise more).

What that means for each individual may vary. Some folks have have the genetics to produce a LOT of insulin (the big pancreas) and some folks may have incredibly flexible and adaptive livers (the supercharged liver). And for them, they can handle large amounts of fats, overloads of carbs, and they won't show the signs of hyperglycemia in Type-II diabetics. But others may have much lower abilities to produce insulin, or react to insulin, and so even small chronic excesses in blood glucose at early ages can trigger full adult onset. But regardless of who and when, the issues are often the same. Too much blood glucose that liver cannot sequester into fat stores sufficiently quickly. And if that imbalance gets really out of whack, this forces the kidneys to try to eliminate excess sugar in blood serum which leads to organ damage, tissue damage, eye damage, etc. And it can also cause high amounts of serum cholesterol and lipids, which we see often in obese people who get Type-II diabetes.

The solution to control is fairly simple. Eat less. Stay at a modest daily calorie deficit long enough to lose the excess fat and achieve a slim BMI. Eat less refined carb, and lean protein and high fibre carbs, and reduce trans fat consumption. And to help with the caloric deficit, we need to exercise. And as needed to help us along, take meds to reduce glucose and lipids in the blood. Yes, it sounds simple. But sticking to diet and exercise is far more easily said than done.