Re: got my meter today

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On Thu, 11 Aug 2005 23:06:54 -0400, Robert Dion <logann@xxxxxxxxxxxx>
wrote:

>I don't know if it was the same with you when you were newly diagnosed but I'm having a
>very difficult time to figure out what to eat, what to make for my lunch that I bring to
>work. The thing is that I'm not a veggie person (I know that I have to change my eating
>habits) and I don't like veggies in general.

G'day G'day Robert,

Most people in the Western world aren't vegie people these days. The
statistics show it. What the statistics also show though is that there
are pockets of people in various countries who eat more vegetables
than their close neighbours and these pockets of people have more
people reaching one hundred years of age and apparently enjoying it.

> So, I have to develop a taste for them. One
>thing is for sure when I get home from work I want to eat the kitchen table,
>anything....... So I load up my plate with veggies, because I'm so hungry I'll eat just
>about anything.

Surprisingly perhaps this is OK. T2 diabetics are usually people who
are accustomed to eating foods with a high calorie density.
Vegetables almost always have a low calorie density because of their
high water content. People are often advised to cut their calorie
intake by portion control. It's a strategy that works in short term
trials. There is an excellent book called "Keeping it Off" by Robert
Colvin PhD and Susan Olson PhD which studies long term success at
weight loss. One of the more successful long term strategies is to
eat foods with a lower calorific density ie to eat foods with a higher
water and fibre content. Put simply we are conditioned by past
experience to eat a large volume. It is easier to change the calories
in that volume than to adjust the volume of food eaten.

>While my walk today, I met someone who was eating a small bag of french
>fries............the aroma...................I wanted to die!

It happens and surprisingly it passes. There comes a time when one
can smell the aged fat and it doesn't smell nice. Don't know how it
happens but it does.

>I'm finding out that I no longer have the feeling of enjoying my meals. I used to look
>forward to having a pizza, ribs, take-out, etc. Now, it's just fuel. I hope that will
>change.

It will. It has to because the fats used in pizza pastry and take
outs tends to be high in transfats. One way to look at the dietary
changes one has to make is to initially think in terms of going low
fat. That gets rid of the transfats (harmful) and the access of
omega-6 (inflammatory) that are common place in commercially prepared
food. The second stage is to judiciously add some healthy fat eg
olive, avocado or macadamia oil to make the vegetables more palatable.

> Because has I get older, those important little joys in life are extremely
>important.

That is important. Sharing food is a social event. Those who have
been at it for a number of years have found we can entertain using
foods that are compatible with our dietary requirements and win
compliments from our guests.

It doesn't hurt to add some other little joys in life as we get older.

>Of course I realize that the foods I used to eat are incompatable with
>diabetes.

Wise man.

>Anyways
>Thanks Vicky and all.

Best wishes,

>Robert Dion

--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin
.

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