Food is a big issue for diabetics, whether you’re Type 1, 2 or gestational it’s always going to be on your mind. I can’t just eat an apple and feel happy that I chose a healthy snack. I have to consider what my blood sugar is and how big the apple is and how soon after a meal I want to eat the apple and whether or not I need a correction. It’s a lot to process for a healthy snack. Now that I’m meeting with Meg, I’m learning so much about food and I’m excited to keep learning new recipes and healthier options. I was told that since my body is so used to high blood sugar readings and since I’ve gone so long without calculating bolus’s, I’d start gaining weight if I gave myself the correct amount of insulin for the kinds of food I currently eat- and I didn’t really want that to happen. While I’m not underweight like I was in college, I’m comfortable at my current weight (110 lbs). So until we find the right balance between my basal rate and bolus’s, I need to think about the quality of every bite that I eat in addition to how many carbs I’m eating and how it will affect my blood sugar. That’s a lot to think about. I don’t like thinking about it. I’m used to feeling hungry then eating whatever is in the fridge, or if I’ve had a busy work week and my fridge is empty, then whatever takeout is closest to my apartment.
I’ve been doing a lot of homework on diets, foods and how they work with T1D, and I’m still trying to figure out what works best for me. Since working with Meg I’ve only gained a couple pounds, and I’m fine with a couple pounds. What I’m not fine with is my high blood sugar readings, dry mouth, nausea and headaches when I eat something I probably shouldn’t.
Meg has provided me with some really great food options and eventually I’ll try them all. For now I’m sticking with my favorites and trying to make them my own. This whole next week (starting tomorrow) I’m planning on tracking everything I eat. This will probably force me to follow Meg’s advice to a t, because I’m not going to want to have to post that I ate an entire box of Girl Scout cookies (not that I’d ever do that, but I cant say that I never have either). It’s easier for me if I plan my meals a head of time, that way I know what I’ll be eating everyday and I’ll make sure to have all the ingredients I need. I’ll post pictures, the ingredients I used and what I estimate the carbs to be. I’m probably going to be off some of the time, but I’m learning as I go along.
In addition to meeting with Meg, I’ve been researching different eating plans for diabetics. One that has piqued my interest is the Ketogenic diet which is basically a low carb, high fat diet (good fat i.e. avocados, olive oil, full fat yogurt). I’m particularly interested because unlike Atkins, T1D’s have claimed to have lowered their A1C to non-diabetic levels and cut way back on their insulin with the Ketogenic diet. That’s the goal right? I’m afraid to go too low carb though, especially since Meg specifically instructed me not to. She would like me to eat roughly 100 carbs a day. But I’d be willing to try this in the future, once I’m hovering around a 7 A1C. In the meantime, I’ll skip the dinner rolls and load up on protein, veggies and fruit.