I’m happy to share with you all that Daniele was quoted in the April 2014 Issue of Diabetes Forecast Magazine!
Here are some of her top carb counting tips from the article. There is a link to the article after the tips.
STARTING IS THE HARDEST PART.
“It’s getting past that initial ‘I can’t do it,’ ”says Daniele Hargenrader, 31, who’s had type-1 diabetes since she was 8. “The first days and weeks are the hardest. Anyone can change.”
THERE’S AN APP FOR THAT.
“If I were trying to count carbs on something that wasn’t an electronic application, it would drive me insane,” says Hargenrader, who relies on her Calorie Counter & Diet Tracker app by MyFitnessPal for carb counting and reviewing data in chart form. “It is probably the most valuable free thing that any person with diabetes can possess.” Another favorite carbcounting app: CalorieKing Food Search.
FOCUS ON FIBER.
Hargenrader considers her food’s fiber content when counting carbs. That’s because some kinds of fiber aren’t broken down in the body and therefore don’t act blood glucose levels. The general rule: If “insoluble fiber” is listed in the Nutrition Facts panel, subtract all grams of insoluble fiber from the total carbohydrate amount. Diabetes Forecast Editor’s Note: That said, most people don’t need to subtract fiber from total carbohydrate, so discuss your options with your health care provider.
RETHINK RESTAURANT PORTIONS.
Hargenrader tends to halve the portions of starchy foods and grains when she dines out. “Eat all of your [nonstarchy] vegetables. Then if you have a portion of rice, put half on a side plate or ask them to take it away,” she says.
MAKE FRIENDS WITH YOUR WAITER.
“My biggest tip, and I’ve worked in all parts of the food-service industry—cook, server, bartender—is: Do not be afraid to ask for modifications,” says Hargenrader. “If you don’t ask for it, it’s not going to happen.”
TRUST YOUR GUT.
“My favorite tool is common sense,” Hargenrader says of dining out. “If you see something on the menu and you think, ‘Hmmm, I wonder if it’s healthy,’ it’s probably not.”
BUT DON’T DEPRIVE YOURSELF.
“Deprivation is one of the worst things you can do,” says Hargenrader. Being overly restrictive can make sticking to an eating plan harder— and high-carb foods appear all the more temping. “You can eat anything you want but halve [the portion size].”
LEARN FROM YOUR MISTAKES.
“Don’t waste time beating yourself up over mistakes,” Hargenrader says. “The more time you spend tearing yourself down, the less time you spend learning from it.”
YOUR METER IS YOUR BEST FRIEND.
“The only way you can really know what your blood sugar is doing is if you have a readout. You can’t guess what your blood sugar is,” says Hargenrader. “And you can’t guess how many carbs you need if you don’t check your blood sugar.” Checking before a meal and about two hours after the first bite shows you how what you eat effects your blood glucose. Intensive insulin users may do this frequently; for others, it can be helpful to do so when starting new medication or making other treatment changes.
Here is the link to the full article. Note: You will only get to read 6 pages if you don’t have a subscription.
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