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| Yeah, I hear this a lot from the Diabetes Team. Apparently a lot of people simply don't change their diets enough to make a difference, or they say "I'm taking the pills, that's good enough." From Imgflip. |
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| This is another thing that non-diabetics will get confused about. Type 1 is NOT Type 2. From Reddit. |
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| Yeah, I'm not that big on time travel these days. From Imgflip. |
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| I use the Freestyle Libre sensor to monitor my blood sugar. It's not perfect, but it does the job. However, about 1 in every 6 sensors dies or malfunctions before the two weeks for that sensor is up. My insurance does not cover that missing time, so I end up having to supplement with the old "needle prick and push out blood onto a test strip" backup. And that really really sucks. And if you're wondering based on recent news events, yes, I have that company's insurance. From Imgflip. |
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| I laughed out loud at this one. Good thing I didn't wake my wife up; she gets grumpy if I wake her up in the middle of the night. From Reddit and Memeatic. |
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| Yeah, I hear this from time to time, typically from someone wanting me to buy a dessert or something very sweet. "Live a little!" "Uh, yeah, I'd like to," is my reply. From Imgflip. |
At least once a month at work there's a food day. I never participate and state I don't because I'm (type 2) diabetic. Even years later someone will try to push/nag me to eat something. People just don't want to take a no or can't imagine someone not wanting to participate. I long ago learned not to each lunch at my desk so that they can't find me on food days. ^_^
ReplyDeleteYeah, I completely get where you're coming from. I even get this and I work at home, for pete's sake!
DeleteMy immediate family has figured out that I'll figure something out from a menu when we go out to eat (unless it's someplace like Raising Canes, where it's only fried chicken fingers), but my extended family...
Of the two primary conditions, a low-salt diet for controlling Hypertension is much harder to work with on the fly than a low-carb diet for Type-2 diabetes. People who don't have to maintain a low-salt diet have absolutely no idea just how much salt is in the average American's food, either. I was quite shocked by the quantity just out there.
I hear you on the low-salt diet. When I was in the hospital for my SVT procedure, I was on a heart-restricted diet. I didn't realize that when I went to order breakfast. I tried to order my normal amount of carbs, but couldn't as I kept being told it was too much salt for my restrictions. Quite frustrating as I didn't want to have low blood sugar, but to the order-taker Rules Were Rules.
DeleteLater on I read about how restaurants and other food packages load up things with salt because we find those food so much tastier. It started to give me a glimmer of just how much unneeded salt we digest. :/
The first one really made me smile. It's absurdly hard to make even small changes in your habits. Changing my entire diet wholesale would be rough.
ReplyDeleteI haven't had to buckle down and start eating like someone that doesn't want to die of a heart attack in their 70s yet, but I'm sure it's only a matter of time . . .
I'm always aware I can do better; after all, I still do eat hamburgers! The reason behind that is I try to make it fit within my dietary restrictions: if I want a cheeseburger, I know what the salt content likely is (courtesy of pretty standard numbers for the cheese and the bun), so I have to adjust based on what my targets are for the day. Carbs are actually easier, because your average white bun has about 30-40 grams of carbs (Burger King's Whopper has the most at 50-55 grams), and even if fries had no salt on them at all you'd have to really restrict yourself on potatoes in general because the starch will make your blood sugar spike very quickly. So, swapping out fries for a salad (but watch the sodium in that salad dressing; better to make your own) will allow you to have that burger.
DeleteSo, it can be done, but you have to recognize the tradeoffs and not worry so much about what other people will think. And I'll be honest, when I make barbecue at home --ribs or pork shoulder-- I make my own rub which has no salt and I make my own barbecue sauce which has as little salt as possible. All I have to do then is to make sure I'm not drowning the 'cue in sauce, which would put me over my carbs limit.
If anybody is interested in low salt recipes that were made by someone with the methodology of an engineer, go to Tasy, Healthy Heart Recipes. Bill, the owner of the site, had a stroke and so he needed to adopt a low sodium diet. I think the only recipe that didn't work out for me of his was his cole slaw recipe, but all of the rest I've tried have worked very well. My kids (and my mom) have preferred his Ranch Dressing recipe to the jarred varieties (my wife still likes her Hidden Valley Ranch, so I can't compete there), and the only substitution I made in his barbecue sauce is to swap out pineapple juice for lemon juice.