Post by Steve on Mar 30, 2017 14:10:22 GMT -8
Looking to see what the drugs do and how they work is one thing, but seeing what they cost is quite another! It makes me think of food in a different light. After all, it's food mistakes that keep the glucose needing control, the control is expensive (never mind the possible side effects,) and it seems to me that paying more attention to food could lead to what is always referred to as reversing diabetes. may be wrong but I think once we have crossed the line, we are still diabetic even if we get back under the A1c of 6.0. So "managed" is maybe a better word? But here is my new idea: think of meals as meds, portions as pills.
Pick foods from the glycemic load list, then actually measure the correct portion of each thing you put on your plate. Yes, use a measuring cup or a food scale. You wouldn't just take an arbitrary number of pulls or guess at your injectable, so why be haphazard with your food? Wouldn't it be cool to stop spending so much at the pharmacy?
For me the hardest part of my meal plan is reading any label that tells me a single serving is one cup! I measured one cup of Corn Chex and laughed. I added a few shakes more, maybe getting to 1.5 cups. I know, I'm wrong to do that, but I do it. (note: I don't eat Corn Chex any more.)
I get thrown off when I run into metric portions. I know I should really get conversions into my head but I am not there yet. Besides, I can't handle seeing a serving of Ben & Jerry's Cherry Garcia is only a 1/2 cup! I can't think of that in grams. Who eats grams of ice cream? ...I mean if I did eat ice cream! (disclosure: I still do, but not often.)
1/2 cup … 3 oz
2/3 cup ... 4 oz
3/4 cup 113g or 4-1/2 oz
1 cup 150g or 8 oz
So my own plan is to get right with my portions. Are you in?
What is Glycemic load?
Glycemic Load (GL) is a measure of both the quality (the GI value) and quantity (grams per serve) of a carbohydrate in a meal. A food’s glycemic load is determined by multiplying its glycemic index by the amount of carbohydrate the food contains in each serve and dividing by 100.
Glycemic Load = GI x Carbohydrate (g) content per portion ÷ 100.
Pick foods from the glycemic load list, then actually measure the correct portion of each thing you put on your plate. Yes, use a measuring cup or a food scale. You wouldn't just take an arbitrary number of pulls or guess at your injectable, so why be haphazard with your food? Wouldn't it be cool to stop spending so much at the pharmacy?
For me the hardest part of my meal plan is reading any label that tells me a single serving is one cup! I measured one cup of Corn Chex and laughed. I added a few shakes more, maybe getting to 1.5 cups. I know, I'm wrong to do that, but I do it. (note: I don't eat Corn Chex any more.)
I get thrown off when I run into metric portions. I know I should really get conversions into my head but I am not there yet. Besides, I can't handle seeing a serving of Ben & Jerry's Cherry Garcia is only a 1/2 cup! I can't think of that in grams. Who eats grams of ice cream? ...I mean if I did eat ice cream! (disclosure: I still do, but not often.)
1/2 cup … 3 oz
2/3 cup ... 4 oz
3/4 cup 113g or 4-1/2 oz
1 cup 150g or 8 oz
So my own plan is to get right with my portions. Are you in?
What is Glycemic load?
Glycemic Load (GL) is a measure of both the quality (the GI value) and quantity (grams per serve) of a carbohydrate in a meal. A food’s glycemic load is determined by multiplying its glycemic index by the amount of carbohydrate the food contains in each serve and dividing by 100.
Glycemic Load = GI x Carbohydrate (g) content per portion ÷ 100.
