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If diabetes was a hobby, I wouldve quit by now.
Im around reading your awesome blogs but havent had much time to comment.
Im trying to soak up more knowledge about foods and what they do to Reubens blood sugar. Im working at letting his insulin bring his numbers down, and struggling to keep him in range without too many hypos. Ive bought a number of cookbooks and scouring them for more recipes and meal ideas that may be suitable for Reuben. Also Im regularly checking the GI of different foods.
Does anyone know much about Sago?
The older 2 kids liked it made into porridge. They also loved the apple and peanut butter snacks someone suggested, so thankyou! Anymore great ideas to help make my life easier - please comment for me!
Anyway, I figure I have to overhaul the entire families eating. Again. This is going to be hard since my husband is uber fussy.
Love to you all and your sweet D kids :)
Love the first sentence of this blog post! Me too! I would've quit a long time ago!
ReplyDeleteI'd never heard of sago as a food ingredient before. I'd only heard of the trees. I had to google it to know what it is. I'm now really curious about it.
Feeding a family, especially with D and fussy eaters in the mix, can be such a challenge!
I think part of the trouble with young children is that we can not control what they'll like to eat or how much of it they'll eat and with d that can be a lot of trouble. At our house variety helps to keep us from getting into ruts, I don't like to take the kiddos shopping with me but if I feel like we're getting stuck with too few options I will have them join me and ask them both to pick out one new fruit and vegetable to try that week. I also use a lot of dips to inspire them to try things. Dips like hummus, ranch, even italian dressing can make all the difference in the world. We make a lot of our foods from scratch around here and that helps so that I can just figure out the carb factor and be more exact when doling out servings - things like homemade pizza are easy peasy to dose for in comparison to going out foods. The kiddos love yakisoba, too and that seems be to a very smooth noodle for dosing that they always gobble.
ReplyDeleteNot sure if that helped or not, but I have a pack of picky eaters (hubby is the worst) and I have had to get very creative at times ;) Hope the rest of your weekend goes better and your week is off to a good start!
VERY difficult to keep a young childs bg in check Jules...so please don't beat yourself up. What I found helpful with Joe was routine-routine-routine...especially while he was on injections. I would feed him about the same grams of carbs at the same times daily...(ie breakfast was at 6am, he would eat about 35 grams of carbs..snack at 9am ~ 20 grams and so on). Joe usually ate the same things for breakfast and lunch, by choice. And I would try to keep the carb portion of dinner "reliable". Like a protein (meat), veggie (salad), a slice of bread and a 1/2c of milk...the post dinner numbers and nights were the most labile time with blood sugars when I would mix dinner up too much. Now, as Joe has aged, I find we don't live as strictly or as "routine-like"...his blood sugars are much more predictable. I hope this gives you some helpful advice and, well, hope.
ReplyDeleteLove you...don't worry about commenting love...keep doing what you need to do to support your beautiful family.
Google glycemic index and you can find the scientists from Australia's web site that lists all their "Glycemic Revolution" books (you probably already have). They also list GI and GL of most brands of foods (lots of newer US food brands left out but they have most listed). My one tip (and for us it has been major) is to use Quinoa pasta from quinoacorp.net (in the turquoise box) instead of regular pasta. In our case, though, we have to give 20 grams free carbs of this pasta for every 40 grams consumed (1 and one half cup of this pasta, charge only for one cup). Give with fruit or some fast acting carbs and do check two hours postprandial. This digests so well, we even have to give Ex-carbs two hours postprandial a lot of the time. We love this, as regular pasta and any other brand we have tried leads to lows then highs for six hours later. But watch this carefully when consuming always. A dessert treat we often use is shelled pistacho nuts mixed with semi-sweet chocolate chips. I cover only for the chips. Kust cover normally but for us no spike.
ReplyDeleteI'm not much help. Mr 11 (funny saying that - he turned 11 this week) has refused to eat veges and fruit since he was about 4. I add this food issue to the diabetes mix. This past month he has discovered he likes peas and corn. Phew. Not the most perfect veges but we'll take them! Baby steps even at this age. He has the same breakfast every day (An 'Up and Go' and a muffin split with an olive oil based spread.) He takes a very similar lunch box to school every day. I do cook from scratch so we know what is on most stuff.
ReplyDeleteMy advice is just don't try to be too adventurous. Try a few things and if you find stuff Reuben will eat and that agrees with his diabetes don't be afraid of serving it up over and over. I like Sarah's suggestion of dips and hummus etc - we do that too.
To be honest I don't stress over food for Mr 11. I am a good cook and a foodie and we generally eat really well. I decided a year ago that diabetes was not doing to dominate the food we eat as a family (entertaining is a big part of what we do - I have 9 people arriving for dinner in 10 minutes!). Our dietician thought we ate well and my biggest issue is eating on time for Mr 11 (esp. when we have visitors).
That said I cannot imagine feeding a baby with diabetes - my heart truly goes out to you... Wish I could offer better advice.