Check out the starch solution by Jon McDougal. LIFE CHANGER! Watch mastering diabetes RU-vid channel for life changing teaching. Animal products and fat/oil increases insulin resistance
*My daughter drinks lots of water and urinates with the same rate, there are no other symptoms to show if those have anything to do with diabetes. This is a good information that I have gone through **Diabets.Care** She is 2 years 9 months, hale and healthy, have not done any blood test. But I am not certain if one can get diabetes at such a tender age. Please I will like to know more on that*
.. she may have a small bladder because some people are just born that way They used to want to stretch the bladder stem over a lifetime which would be too painful over the years but living with a small bladder and just peeing more often than most is quite doable for a lifetime...maybe check on that possibility too..
i hv diabetes, my thirst cannot be gone by drinking water. to the point im bloating and wana throw up already . too much drinking . yet im still thirsty. diabetic thirsty throat is crazy lol
My oldest son is in his early 20's and he has type 1 diabetes. But thank God for this piece of article ru-vid.comUgkxVYhghKWmrUgXARZ_ydZTvmmcrw5L0I5i At first he thought he had the flu and was lying down on the bed for three days until his sister took him to the hospital. They took his blood and it was 600. What I do not understand is how he could have gotten it, since no one in the family has it. But he is winning the battle now. This is good stuff.
My wife uses the Shirataki Miracle Noodles, made from Konjac plant. We found it in the near the produce isle in a refridgerated area. They have the directions or instructions on the package how to use. There fresh ,not dry. It does not spike my wife sugar levels at all. We make our own sauce. My wife also lost weight by switching from regular pasta. And we also make Zoodles , you spiralize zucchini to look like pasta. cook with fresh cherry tomotoes and onion ,garlic Lean ground beef or ground chicken cooked in little olive oil.very delicious and healthy.
I currently use the shirataki (konjac) noodles. They take some prep time. Because they are packed in brine, the wet noodles have an off-putting fishy smell when you open the packaging. I strain and drain for 10 minutes. I strain and drain again for another 10 minutes. And then strain and drain a third and final time. (I usually multi-task by cooking the meat and chopping/cooking/sautee-ing the veggies while I'm doing the straining process.) At this point, I hand press them to "wring out" any excess water. The smell is usually gone at this point. I use them from there, throwing them into whatever sauce I'm cooking. At this point -- if in the rare instance that fishy smell is still there (which only happened once), I "dry" them by putting them in a skillet (NO OIL! THEY WILL BREAK DOWN). You'll hear a slight squeaky sound when they are "done." They have a _slightly_ chewy/spongy texture, so it's not for everyone. For Asian stir fry dishes, the texture actually works. For Italian dishes, the texture is distracting. It also comes in a rice variety that I can't find at local stores. They don't mold easily, so I can store them in the fridge for a week and not worry. The insoluble starch is absolutely correct, and it's very low in calories. This stuff also slightly lowers my blood glucose levels. It's available in most large chain grocery stores, but it's often hard to find. Don't be surprised if you have to ask more than two people where it is. It _will_ be in one of the refrigerated spaces, away from dairy and away from produce.
@@2005wsoxfan I've found pretty much the same thing, except I can tolerate them in stir fry. I'm trying a chickpea based/xantham gum (no flour) pasta tonight. I'll let you know how it goes.
@@2005wsoxfan I agree with you. There seems to be no such thing. The chickpea pasta is working out fine. I'm having it now (for dinner). I'll know in two hours if it is diabetic friendly or not. Edit: Two hours later, my blood glucose is fine. Second Edit: Next morning, my blood sugar was fine. I will now try this stuff for three days straight. I'll see what happens.
Just because these foods are cut into pasta looking shape does not make them even close to pasta.!!!! Most of these are disgusting esp the black bean “noodles”. Ick!!! I can eat many of these veggies just as they are - carrots, zucchini, cabbage, squash, onion. None of these tastes like pasta so, thanks, but no thanks.
Chickpea pastas are similarly high fiber and lower in carbs than traditional varieties (although not low) and have a taste that closely approximates traditional pasta.
I am really pleased that this video included using cabbage in place of pasta. I have found cabbage to be both a lifesaver and a gamechanger. Most videos of this type ignore cabbage as a pasta substitute. If you haven't tried it, give it a chance. I use it a lot in lasagne and in my egg flower soup (as finely shredded noodles). I have also used in in other dishes. You can slice it as thin or thick as you like, getting spaghetti, fettucine, or lasagne sheets (if you keep the leaave whole). Boil it a bit before using it. I have found that the texture is quite nice. It doesn't get soggy and retains a bit of reistance when bitten. I don't notice any cabbage taste in the final dishes (but I like cabbage, so maybe I just don't notice).
Low carb noodles, I think, is a brand called Smart Balance. It comes in a 16 oz. box. It's supposed to block some of the carbs from being digested. I like the thin spaghetti variety.
just ordered the shirataki... will try them tomorrow.....looks a bit complicated to prepare... rinse....cook...rinse... dry...bake.....but that is all the fun....
Thanks for this information, but what is wrong with having a good regular Pasta dinner once and a while and as long as my weight is down to ideal levels. I am not Diabetic, so I think I can treat myself to a regular Pasta dish without harming my diet. Sure it is a processed food and lots of sugars, but what the heck, go for it once and a while. We are only going to live so long anyway. Why not enjoy it. Just don't do this as daily habit, then the weight will be put right back on again and health issues. If I was Diabetic, than it would be a different story.
@@DiabetesSmartsProgram One added comment. I like your channel videos and does give us great alternatives to keep our weight down. I am still working on getting my weight down some more. Right now I am at my upper range of my ideal weight which is 188 pounds. I do want to get lower though so I am not monitoring my weight all the time. take care.
Since you are not a diabetic then you don't have to care. Diabetics are advised to limit their carbs to 30g a day which is like nothing when living in the USA. One entre is often over 30.
Check out the starch solution by Jon McDougal. LIFE CHANGER! Watch mastering diabetes RU-vid channel for life changing teaching. Animal products and fat/oil increases insulin resistance
Egg plant lasagne is nothing else than "Aubergine parmigean, or parmesan" and in Italy we've been making this dish for a century now.. For the rest please call then anything you want but do not pass them as an alternative to pasta. Quiete a few of them looked pretty disgusting and slimy, and nothing to do wuth real pasta, but i will try a couple of them. I am a Type 2 diabetes recoverer!
I've made lasagne using boiled cabbage for the noodles and I can hardly tell the difference. The cabbage has the same textural bite. I was very surprised. Why are you condemning all of these without even trying them? If you can eat regular pasta, good for you, but not all of us are that lucky. (Why did you even bother watching this video?)
