My husband now has diabetes Page 1 / 2

nzbrat, Apr 16, 9:10pm
He has an appointment with the Dr tomorrow to find out the ins and outs of it. I must admit we both have a sweet tooth, me more than him. I am not the best cook either I find it hard to flavor things unless it comes in a tin. I will have to figure out some how to change the way and what I cook from now on. I am a bit nervous about it all to be honest. I have been looking around the net for ideas. There is only us two at home so Im not cooking for a family, just us. Does anyone have any tips for me please. Thank you

jonnythecat, Apr 16, 9:48pm
I havn't had any personal experience with diabetes but I think in your situation I would get some recipe books from the library or buy some. There are quite a few living with diabetes type books available. It will give you some good ideas of how you can adapt your cooking. Also I know people have found Diabetes NZ very helpful when it comes to diet and managing diabetes. I sure your husbands dr will also be able give good advise as to any life style changes he needs to make.
Anyway good on you for being proactive and thinking about what his diagnosis means for you both.

davidt4, Apr 16, 11:00pm
You need to learn how to cook using fresh low-carb foods, without using tins and packets (because they are usually full of sugars and starches and unhealthy additives).

Start with really easy meals to build up your confidence.

Give us a few examples of the meals that you and your husband like to eat, then some of us can probably work out some simple recipes for you that are similar but lower carb and made from scratch. Is cost a factor?

allan66, Apr 16, 11:26pm
Sorry to hear that. Personally I believe that sugar and high GI starchy foods, especially processed foods, bread, grains, etc. are the main culprit. Strongly suggest you research the Ketogenic Diet to control insulin levels. It's essential to do your own research as it's important to do it the right way. i.e. to get plenty of green veggies to ensure you get the vital vitamins and minerals and also eat good healthy fats
Here's a NZ Dietician who's researched "Low Carb High Fat".
Dr Eric Berg a US Chiropractor has a lot of informative videos on the subject.

cgvl, Apr 16, 11:52pm
Ask for a referral to a dietician and Diabetes nurse specialist. Local Diabetes Group will also be of some help.
Basics is watch the amount of fat, Carbs in diet ie try to cut back on starchy vegies and things that have a lot of sugar in them. Not easy to do but if you persevere its worth it.
There used to be a diabetic thread on here but I think it may have dropped off unfortunately.
Things like jams and marmalades if liked I go for St Dalfour or Barkers both are diabetic friendly as is Jok'n'al.
You will need to learn to read the labels on all food stuffs, look for less the 10% fat and carbs and more than 10% fibre per 100g . as a rough guide, I now only check if its something I'm buying for the first time, which is rare.

valentino, Apr 17, 1:54am
This is the key plus eating more Raw Food, Cooked food really needs to come down hugely.

Cut down on White foods though Cauliflower is an exception.

Also, be nice to know what budget you are on re overall food bill each week as somehow to eat more superfoods is getting a bit more expensive but at least eating more raw does counter this.

Purchasing a Spiraliser is a huge step in eating right, making smoothies is another and so on.

Best to peruse this Recipe Web site for all suggestions given to date.

The key thing though is Raw Foods, exercising and eating less white foods.

Editing to add that I had the most strongest Sweet Tooth you can think of, LOL. I was diagnosed with Diabetes a few years ago, am still at a lower level so is under control.

Cheers and all the best.

allan66, Apr 17, 10:51am
Just watched Part 1 of a very informative presentation by Dr. Stephen Phinney, US Professor of Medicine on the benefits of Ketosis, i.e. low carb high fat diet in the treatment of Type 2 Diabetes. Well worth watching, I'm looking forward to part 2.
Part 1: Part 2:

strathview, Apr 17, 10:55am
Depends on whether he has type one or type two. Have a couple of family members with type one and they just eat normally. It is more about portion sizes and exercise.

nzbrat, Apr 17, 9:48pm
Hey thanks guys you have been great. Im not worried about the food budget so much, we are middle income so I can try to accommodate buying new things as I go along. I cant justify buying things he needs and then buying things I like and eating in front of him. I couldnt do that to him so I have decided it wont do me any harm to cut down as well. No more choccy biscuits or fruit n nut slabs. from now on fruit and veg will be on the menu.

nzbrat, Apr 17, 9:52pm
umm apricot chicken with mushrooms (pkt flavoring) pork stir fry (pkt flavoring) butter chicken (tin) basically use them all the time.

davidt4, Apr 17, 10:53pm
Okay, I'll take on this challenge. You might need to buy some spices but I will only include those that are widely available at supermarkets. Here's an alternative to packet apricot chicken.

Mishmishiya (Lamb or Chicken)

serves 4

250g dried apricots, sliced in half and soaked for at least two hours or overnight
1 kg lamb leg steaks, cut into 2 cm pieces OR 1 kg free range chicken thighs or drumsticks
2 onions, finely chopped
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp cinnamon powder
1/2 tsp black pepper powder
1/4 tsp ginger powder
60g ground almonds
1 tsp salt

Put all ingredients into a large saucepan and pour in enough water to come half way up. Cover, place over medium heat and bring to a simmer. Simmer for 90 minutes, periodically checking that there is still some liquid and adding more water if necessary so that when the meat is tender there is a little sauce. Check for tenderness (lamb may need a little longer, chicken will definitely be tender) and check salt and add a little more if needed.

Serve hot with cauli rice, and a plain green vegetable such as steamed silver beet or spinach.

davidt4, Apr 17, 10:57pm
Pork Stir-fry

Japanese Pork & Spring Onion Stir fry

2 tab peanut oil
200 g minced pork
4 shiitake mushrooms (if dried, soak several hours) OR 200g sliced button mushrooms
8 spring onions, finely chopped
2 tab cooking sake
2 tab soy sauce

Heat oil in wok, add pork and mushrooms, stir-fry 5 min. Add spring onions, then sake and soy sauce, stir well and serve with cauli rice.

davidt4, Apr 17, 11:01pm
Tomato Butter Sauce

To cook approx 1 kg chicken, prawns, fish, potatoes or paneer

750g tomatoes, cored, peeled, chopped
4 green cardamom pods
3 green chillies, seeded and chopped
6 cloves garlic, finely chopped
5cm ginger, peeled and chopped
3 black peppercorns, crushed
1 tsp chilli flakes
40g butter
1 tab tomato paste
½ c cream
salt & pepper
1 tsp ground fenugreek
2 tab chopped coriander leaves

Place in a saucepan the tomatoes, cardamom, chillies, garlic, ginger, peppercorns and chili, with half of the butter. Bring to the boil, simmer gently uncovered 1 hour.

Pass through a sieve, add tomato paste, remaining butter, cream, salt and pepper, fenugreek.

Add your main food and cook until done, about an hour for chicken pieces, 45 min for potato, 5 - 8 minutes for prawns and fish.

Adjust seasoning, stir in coriander.

Serve with a plain green vegetable and cauli rice.

davidt4, Apr 17, 11:04pm
Cauli Rice (This is a low carb accompaniment that goes with anything that would otherwise be served with rice)

Serves 3 - 4

Half of a large cauliflower
2 tab butter or peanut oil or coconut oil
1 tsp salt

Cut cauli into large chunks, blitz in a food processor until it the pieces are the size of grains of rice. Un a large frying pan heat the fat over medium-high heat, add cauli and salt and stir-fry for a few minutes until very hot but not browned. Serve hot.

You can add chopped garlic and/or ginger if you like.

nzbrat, Apr 18, 1:48am
yum thank you

amasser, Apr 18, 3:40am
Go with him and ask questions - take notes.

antoniab, Apr 18, 5:06am
Nice work davidt4 they all sound like great healthy versions of OP's favs!

buzzy110, Apr 18, 5:17am
I've bumped a Low Carb thread for you. Something in there might resonate with you.

lythande1, Apr 18, 7:04am
So type 2 then.
Which is not the end of the world.
Immediately kill all the sugar.
Buy some Natvia or the Norbu instead.
Avoid things with sugar in them. Full stop. But zero sugar drinks.
Be careful, not all "no sugar" means no calories or glucose levels. like Maltitol for instance. No sugar yeah, no high blood sugar? Yes.

Cut down the carbs. Not out, just down.
This is anything made from flour. And white rice and pasta.

Dieticians will tell you all sorts of nonsense. These are the only 2 things that matter as far as sugar levels are concerned.

And all the scarey stories about gangrene, kidney failure and retinopathy, it's not the diabetes, its the ongoing, year after year high sugar levels that does that.
Test often. Avoid suagr and limit carbs.

And you'll be just fine.

My husband has had type 1 for 49 years, no eye issues, no kidney issues, all his limbs etc. heals rapidly. But he always had a phobia about the high sugar.

southerngurl, Apr 18, 7:56am
I see your in Dunedin also. are you in with the diabetic team at the hospital. get them to get you in with Cate Wilson. she is a god send. also either get in to Patrick Manning or Victoria (mind blank on last name) as the Endocrinology team.

nzbrat, Apr 19, 1:29am
well the news is from the Dr is his (what ever its called) level is at 54. So hes not way above 50 but on the wrong side or 50. He doesnt need to take pills at this stage so it all comes down to diet n exercise. So last night I challenged myself to cook a meal from scratch. Sweet n sour chicken from the Heart Foundation web page. I still have lots of work to do b'coz it looked nothing like the photos haha it had all the pretty colours but I over cooked it. He loved it tho and thats what counts + he was impressed I even tried nnaww lol. Tonights a veg fritatta with beef marinade. Should be interesting. We are doing a diary of what he eats from now on to.

nzbrat, Apr 19, 1:34am
I am an excellent baker I can bake anything but cooking Im pretty hopeless. So I am going to challenge myself to do the right thing for both of us. Im actually looking forward to it :) God I even made his lunch for today. A salad sandwhich with chicken. I never make his lunch he thinks its christmas hahaha

lythande1, Apr 19, 2:04am
This is exactly what the dieticians bang on about. Fat.
This is thee wrong thing to worry about.
SUGAR, especially pineapple. Did you buy the juice one or the syrup one? Either way, it's sugar, fructose is sugar too.

nzbrat, Apr 19, 2:18am
I bought the juice pineapple but only used 1/2 a tin. Used coconut oil instead of olive oil it was ok something to get used to I suppose.

davidt4, Apr 19, 3:38am
Good on you for trying, but it's really essential that you cut right back on sugar and fructose, and that recipe is not ideal as it contains pineapple and tomato sauce, both high in sugars. The Heart Foundation is NOT a trustworthy source of healthy food.

If you have been eating convenience foods (packets and tins) you and your husband will have developed a taste for sweetness and artificial flavours. If you cut out sweet foods you will quickly loose this sweet tooth as you learn to taste the natural flavours of vegetables, meats, eggs, cheese etc. It might be hard to begin with but it won't take long.

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