Warshaw dialogs with diabetesmine.com blogger Tenderich on her blog about research and recommendations about carbohydrate intake for type 1. Check it out, then read my rebuttal below. Thanks Amy for being open to dialog!
Diabetes Meal Planning Made Easy
- confused about whether you need to limit the amount of carbohydrate you eat?
- baffled by what’s more important: controlling glucose, blood pressure or heart health?
- frustrated trying to lose weightl, keep pounds off and manage diabetes?
- overwhelmed by food labels, nutrition facts and ingredients lists?
Diabetes Meal Planning Made Easy, now in its 5th edition, is thorough, yet practical and realistic in its approach. This perennial best-seller, published by the American Diabetes Association, has become the go-to resource on why, what and how much to eat for people with prediabetes or type 2 diabetes. Readers find cut-to-the-chase advice in three easy-to-digest sections. Section one is: Nutrition and Health Eating Basics. Section two is: Foods by Group, in-depth detail about each food group including alcoholic and non-alcoholic beverages, sweets and desserts and convenience foods. Section three is: Putting Healthy Eating for Diabetes Control into Action, covering how to preplan, supermarket shop, read food and nutrition labels, eat healthier restaurant meals and much more. This action oriented book helps readers slowly but surely change their food choices and eating behaviors for good.
Table of Contents
Introduction to 5th Edition
Section 1: Diabetes, Nutrition, and Healthy Eating Basics
- Chapter 1: About Type 2 Diabetes and Prediabetes and Why They Happen
- Chapter 2: How to Eat Healthy with Diabetes
- Chapter 3: About Calories, Carbohydrate, Protein, and Fat
- Chapter 4: Sodium, Potassium, and Blood Pressure Control
- Chapter 5: Vitamins, Minerals, and Dietary Supplements
- Chapter 6: Personalize Your Healthy Eating Plan
- Chapter 7: Secrets of Losing Weight and Keeping Pounds Off for Good
Section 2: Foods by Group
- Chapter 8: Starches
- Chapter 9: Vegetables (Non Starchy)
- Chapter 10: Fruits
- Chapter 11: Milks and Yogurts
- Chapter 12: Protein Foods
- Chapter 13: Fats and Oils
- Chapter 14: Sweets, Desserts, and Other Sugary Foods
- Chapter 15: Beverages: Nonalcoholic
- Chapter 16: Beverages: Alcoholic
- Chapter 17: Combination, Convenience, and Free Foods
Section 3: Putting Healthy Eating for Diabetes Control into Action
- Chapter 18: Change Your Food Choices and Eating Behaviors Slowly
- Chapter 19: Planning: A BIG Key to Healthy Eating
- Chapter 20: Control Your Portions
- Chapter 21: Lean on the Food Label and Nutrition Facts
- Chapter 22: Skills and Strategies for Healthy Restaurant Eating
- Chapter 23: Get the Support You Need Up Close or Virtual
The Diabetes Food and Nutrition Bible
- frightened by the diagnosis of diabetes and wonder what you can eat?
- puzzled about how to make your favorite recipes diabetes-friendly?
- flustered about how to lower carbohydrate, increase fiber and decrease sodium?
- unclear if you need to steer clear of sugary foods and sweets?
The Diabetes Food and Nutrition Bible, published by the American Diabetes Association is a two-in-one super resource for people with diabetes. It’s an “educational cookbook” co-authored by Hope and culinary guru and best-selling diabetes cookbook author Robyn Webb.
The Diabetes Food and Nutrition Bible is filled with over 100 recipes featuring 20 Nutrition Superstars - foods chock-full of nutrition. You’ll also find tips and hints about how to buy, store and cook myriad foods. Integrated into the pages is a comprehensive nutrition guide to help you learn what and how to eat to manage your diabetes. The pages are filled with plenty of easy and practical ways to improve your eating habits and food choices. And that’s not all. You’ll get two complete weeks of diabetes menu plans for various calorie levels which show you exactly how to fit in the book’s recipes and healthy eating ideas.
Table of Contents
- Nutrient: The Big Three
- Vitamins and Minerals
- Meal Planning Approaches
- Grains, Beans, and Starchy Vegetables
- Milk and Yogurt
- Meat and Meat Substitutes
- Fats and Lower-fat Recipes
- Sugar, Sweets and Sweeteners
- Two Weeks of Menus
- The Food Label
- Setting Goals
Yesterday (12/17/08) the U.S. FDA sent a "No Objection Letter" to Merisant's Whole Earth Sweetener company and to Cargill, Inc., responding to their long awaited request to market a highly purified form of Stevia known as Reb A (rebaudioside A). Translated this letter means that FDA has no objection to the conclusion that both companies reached independently using the GRAS self-affirmation process: that Reb A is generally recognized as safe among qualified experts for use in beverages, foods and tabletop sweeteners.