I teach diabetic programming with another diabetes educator on Thursday evenings. In last night’s session, an attendee shared that s/he had taken their glucose readings from well over 400 mg/dl to between 100-160 mg/dl…in ONE week. What did the person do? Ate regular meals…and didn’t cut out carbohydrates, but regulated the portion at each meal.
Seeing as Wednesday was World Diabetes Day (my cooking class went AWESOME by the way — I had over 15 attendees!), I would like to take this opportunity to blast a few diabetes myths. One of the most food-centric days of the years is upon us and so what better time, right?
Myth #1: Low-carb diets are the best way to manage diabetes.
In fact, not eating enough carbohydrates can cause high blood sugars. That is not a typo, folks. It’s a tough concept to grasp, but it’s true! Low-carb diets are not suitable for diabetes and rather, a carb-controlled diet and regular meals should be encouraged.
Myth #2: If you don’t take insulin, then your diabetes isn’t bad.
False, false, false! “Good” diabetes is diabetes when the blood glucose levels are within recommended ranges. The treatment and medication needs of each individual vary…a lot. Finding the treatment that will best manage an individual’s diabetes is the best treatment, whether it be insulin, oral agents, or diet and exercise. Some of the most uncontrolled diabetes are trying to manage their diabetes with oral agents and/or diet and exercise alone. It’s important to understand that uncontrolled diabetes can lead to serious complications, such as blindness, amputations, and kidney failure.
Myth #3: Diabetics can’t eat sugar.
Just as those seeking weight loss can incorporate all foods into their diets, so can diabetics. There’s no need to resort to sugar-free options, though they are always an option. Everything in moderation!
Last night, we talked about sugar substitutes and sugar-free desserts. The class attendees decided that having “a little bit of the real deal” was far more satisfying than a larger piece of something sugar-free or reduced carbohydrate. My opinion on sugar substitutes varies on the needs of the patient. I think they have their place and purpose, no doubt. But I tend to agree with (and find true myself) the fact that sometimes…less is more. Like this fudge, for example.
I’ve wanted to make this fudge for a year now…and I finally got the chance to. There was a bake sale at work this week, and I had a lot of fun creating treats for the occasion. I think I’m learning to love baking. And I’m thinking this is scary…
I had one piece of this fudge…for quality control purposes ;). The rest was bagged up for the sale. It’s the perfect Thanksgiving splurge is you’re looking for a little bit of the real deal. Enjoy!
3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup fat-free evaporated milk
1 cup canned pumpkin
2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate chips
7 oz marshmallow fluff
1 tsp vanilla extract
Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).
Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares.
Yield: 56 pieces.
Nutrition Information (per piece): 93 calories; 3.7 g. fat; o mg. cholesterol; 9 mg. sodium; 15.7 g. carbohydrate; 0.2 g. fiber; 0.3 g. protein
Result: Divine! This fudge was wildly popular at the bake sale and it was all gone…and quickly! Waiting for fudge to get to “soft ball” stage can take awhile…but it’s worth the wait. This is creamy, rich, and worth the splurge…no doubt about it!
TGIF. I hope to call it quits at a very reasonable time at work today and hit the gym.