Diabetic Diet & Blood Gluecose

I’ve heard a ton of people say this. Is is because of insulins getting better? Please elaborate. Also, what was a normal, common blood sugar range around 25 years ago? I know it varies from person to person but I keep hearing how much easier diabetes is to control nowadays (and I can tell you it is! ) and I was just wondering how bad it really was years ago. Thanks for reading!

diabetes 25 years ago was terrible even 15 or so years ago it was bad, blood testing machines took on 2 or more minutes, i have that that now takes 5 seconds. Insulin has also improved greatly, while still in use most diabetics have moved away from insulin that was from Pigs, to insulin thats been grown via bacteria that have been genetically modified, this means that you don’t have to wait 20min before eating so the insulin can start to take affect.

Not to mention things like Pumps etc now
As for control naturally it would of been higher an HBA1c being round the 13 mark with that now being considered (at least by my doctor) terrible

I’ve started a diet this week and it’s utilizing the diabetic exchanges. Something is really bothering me though.

The non-starchy veggies – why does one cup of raw vegetables count as a vegetable exchange but only 1/2 cup of cooked vegetables (same veggies) counts as a vegetable exchange? It’s the same vegetable – just cooked or raw. Why would the amount double for what is required for an exchange when they are raw?
I don’t cook my vegetables to the "squishy" point. Baby carrots and broccoli are the ones I eat the most and they take up just as much space when cooked as when raw.

When you cook the veggies they become "squishy" so a cup of raw veggies makes about half a cup of cooked.

In what ways do carbohydrates affect blood glucose levels? What role does the type of carbohydrate have? What role does the glycemic index or glycemic loading have, if any? Any help is greatly appreciated.

Carbs increase blood glucose. Different carbs raise your blood glucose levels at different rates. Complex carbs raise them more slowly (they are low on the glycemic index), simple carbs raise them faster (they are high on the glycemic index). Your welcome for doing your homework

In what ways do carbohydrates affect blood glucose levels? What role does the type of carbohydrate have? What role does the glycemic index or glycemic loading have, if any?

High glycemic index carbs spike blood sugar causing insulin reaction and then your body stores all the food you just ate instead of burning it for fuel. Lower glycemic index digests slower. It wont spike blood sugar. This takes a long answer i suggest you search the internet

I don’t like the foods on the standard diabetic diet. I want a bit of flavor to my food.

A low glycemic index diet. http://www.mendosa.com/gilists.htm

This table includes the glycemic index and glycemic load of more than 2,480 individual food items. Not all of them, however, are available in the United States. They represent a true international effort of testing around the world.

The glycemic index (GI) is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers–the higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A list of carbohydrates with their glycemic values is shown below. A GI is 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low.

The glycemic load (GL) is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic index into account, but gives a fuller picture than does glycemic index alone. A GI value tells you only how rapidly a particular carbohydrate turns into sugar. It doesn’t tell you how much of that carbohydrate is in a serving of a particular food. You need to know both things to understand a food’s effect on blood sugar. That is where glycemic load comes in. The carbohydrate in watermelon, for example, has a high GI. But there isn’t a lot of it, so watermelon’s glycemic load is relatively low. A GL of 20 or more is high, a GL of 11 to 19 inclusive is medium, and a GL of 10 or less is low.

Foods that have a low GL almost always have a low GI. Foods with an intermediate or high GL range from very low to very high GI.

Both GI and GL are listed here. The GI is of foods based on the glucose index–where glucose is set to equal 100. The other is the glycemic load, which is the glycemic index divided by 100 multiplied by its available carbohydrate content (i.e. carbohydrates minus fiber) in grams. (The "Serve size (g)" column is the serving size in grams for calculating the glycemic load; for simplicity of presentation I have left out an intermediate column that shows the available carbohydrates in the stated serving sizes.) Take, watermelon as an example of calculating glycemic load. Its glycemic index is pretty high, about 72. According to the calculations by the people at the University of Sydney’s Human Nutrition Unit, in a serving of 120 grams it has 6 grams of available carbohydrate per serving, so its glycemic load is pretty low, 72/100*6=4.32, rounded to 4.

Combine this with EXERCISE and you got the winning combo.

Take care

Tin

Would one package of quacker instant oatmeal count as1 or 2 grains on the diabetic exchange meal plan?

I don’t do instant oatmeal as it’s loaded with fake sugar and other stuff. Also, it’s more expensive because it’s a "convenience" food. This morning for breakfast I’m having regular oatmeal with some maple syrup and some Kashi GoLean Crunch! sprinkled on top. (The Malt-O-Meal oats was on sale for $.99 and I had a $.75 coupon that I printed from the website. Actually, it was on sale several times and I was able to print the coupon a few times as well. So I had at least eight canisters of oats for only about a quarter a piece. The Kashi was only $.50 box, too. It was on sale for $2.50 and I had some buy one get one free coupons I got from being on the mailing list. Somehow, the six boxes came to be $3. We buy real maple syrup because we’re picky and don’t like the fake maple flavored high fructose corn syrup.)

Anyway, once the water boiled and the oats cooked, it was only about ten minutes. Not much longer than the five minutes for the "instant" stuff. Also, with the regular oats, you can control what kind of sweetener and how much you put in, in addition to real fruit, not tiny little dried fruit flakes.

I’m thisclose to approaching my mother about being taken to get tested for hypoglycemia, but would like for reference other people’s experiences with early symptoms. Thank you so much everybody.

dizzy
dont know whats goin on
shaky
kinda cold
confused
blurry vision
fatigue

Is there a meter on the market today that does not need blood to tell you the level of sugar. It is not for me i am just trying to find some information, or if they exist. If there are some please provide the information a url or something. Thank you!

The answer is no. The ‘glucose watch’ which one respondent refers to has been consistently demonstrated to be too inaccurate for general use. The closest monitor without the need for lancing yourself each time is a continuous glucose monitor. These are most often used in association with insulin pumps and they have their limitations. There is a great deal of interest in developing such a glucometer but to date all efforts have failed. I wish you the very best of health and in all things may God bless.

Like if you go to a drug/phramacy you know like cvs or walmart

only if you want your insurance to reimburse you for it. Otherwise, you can just purchase it yourself.