General Chat

I have read about several people whose Tybe 2 diabetes was much improved by following a low-fat, low carb diet and thus losing any excess weight.

Thank you Julia for that, very useful.

Another thing I have just thought of.
When making a stew or casserole, I never 'sweat' the meat and veggies in additional fat. Low fat helps as much as low sugar.

Julia in Derbyshire

No Ann, don't buy any Diabetic products, they are a waste of time, so I was told. I don't eat much cake myself, but the occassional piece does not do any harm. I think you are as bad burnt as scalded in that, on the odd occassion I do make cake, I rather tend to put a LITTLE Elmlee Whipping Cream in and fruit..
It really is a case of suck it and see. And, not everyone is alike.

Julia in Derbyshire

She is very intelligent and aware of medical matters as she is a underwriter and claims manager for life insurance so she does know the basics. But, knowing that you cook it was more for my benefit if I were to make the walnut cake for her. If you make a sponge for instance, whereas many people would use butter cream I wondered what you would replace it with. she doesn't eat biscuits and rarely cake and not often chocolate. She already uses light spreadable butter and very little fat, being overweight and already dieting she does have a head start. Her OH does the cooking and cooks from scratch so no problem there, uses very little salt as he had high BP. She was told not to buy diabetic chocolate.

Thanks anyway. :-)

I'm just generally very careful. I have never taken sugar so that is no problem for me. Also, as mentioned before, I use LoSalt. Low fat spreads instead of best butter. Lay of the chocolates, if that applies, but don't deny altogether. Same with biscuits and cakes. Definitely no fry-up, and generally watch how you cook things.
I would have thought either her GP's or a clinic or on here, would suggest alternatives.
I just use my common sense, which has worked for me. For instance, when the weather is alot warmer, I do eat alot of salads. I don't have to count points or weigh anything out. I do eat fruit, but remember these have hidden sugars.
For me it was a case of suck and see, and it has worked.

Julia in Derbyshire

PS. High sugar and low sugar levels are both as bad. You have to maintain a balance. I never bother take a sugar reading, but they always do in hospital, especially at un Godly hours.
There is another person on here that has it too, but I don't think her daughter, also on here, or her grandson has it.

Hi Julia, As you know daughter was recently diagnosed with type 2 diabetes and I wondered if you had any tips. I have noted the skin thread by Chris but I was thinking more of recipes. e.g. I make walnut cake, I realise I can replace the sugar with candarel but in what proportion? Also my (actually my Mum's) recipe has butter cream layered in but that is butter, icing sugar and walnuts. What would be a good substitute?

Daughter mad a good shortbread using candarel instead of sugar, it was a bit more crisp but very nice. :-)