“You’ve enjoyed all the power you’ve been given, haven’t you? I wonder how you’d take to working in a pocket calculator…”
You, as a TOD have been given the power to control your metabolism. As a TTD, sadly, you’re up a creek sans paddle.
I’ve said before, that if I gave advice I’d try my best to help you follow that advice so here goes:
Them is fightin’ words in some parts of the US. (Here’s looking at you, Wisconsin… and the South)
Regardless, portion size and portion control are important for any and all types of diabetics.
Over the years America’s portion sizes have grown out of control. Well most have grown and some, like vegetable portions, have shrunk. Some people call it portion distortion.
Now, I tend to shy away from eating foods that aren’t pre-packaged and drinking milk that doesn’t come in a carton because I never remember how to estimate how much half a cup of something is when I’m out at a restaurant or at a friend’s house or I just don’t care.
Let’s talk portion control. (Talking about this stuff always makes me want a cheeseburger)
If you are a TTD and need a simple way to figure out how much food you should be eating, well welcome to diabetiquette!
Preferably you eat off of a round plate, preferably your math skills aren’t sub par, and preferably you also know what vegetables, proteins, and starches mean.
We can tackle this one problem at a time.
No round plate? No problem! Fractions and percentages work with ANY geometric shape.
Bad math skills? Well, just don’t think of it as math. You need roughly half of your dinner plate to be veggies. That’s easy. Break the plate in half and put vegetables on it… just watch the ceramic shards afterwards. If it’s too tricky to find the 30% and 20% of your plate, just do 25%’s (that’s 50% cut in half!)
Don’t know what veggies, proteins, and starches are?
and/or can be found in the vegetable section of the grocery store.
Proteins are meats. People eat a lot of meat in this country. This is not necessarily good for the economy of OTHER countries, but that’s besides the point. You do NOT need to eat a meal entirely comprised of meat or some meat byproduct. What you do need is roughly a quarter of your plate to be protein related.
Technically, almost all foods have protein in them, but to simplify your life. We are doing this:
Starches are trickier if you aren’t familiar with foods and haven’t been beaten to mental death by a nutritionist. Some people think of starches as carb-y things. Actually, after typing that, THAT’S how I want you to look at starches. Basically, anything that tastes sweet (or fulfilling) when you eat it, has carbohydrates in it.
Please keep in mind that is a VERY very basic way of describing starches and carbs and is just a “rule of thumb” and not actual science. Starches are foods like potatoes, corn, breads, pastas, and other grainy type foods.
These foods need to take up only a quarter of your plate each meal. 25% or half of the half of your plate that’s not being taken up by veggies.
You also need fruits and stuff too, but that’s going to complicate our plate…
If you’re a TOD and a carb counter (which you have to be to know how much insulin to take) you need to be able to estimate how many ounces or servings you’re eating.
That brings me to another point. Servings.
But, then you have to look at how many pieces make a serving and how many servings are in the entire bag:
So, you eat the whole bag, you should be taking insulin for 120 carbs, NOT the 15 that it appears to be in the serving size. And WOOFTY that’s a big difference when it comes to blood sugar levels. I have learned this the hard way.
Editor’s Note: I feel this post is becoming extremely long and long-winded. Therefore, I will be breaking it up into TWO posts! That’s right, two for the price of, well nothing as these posts are free.