{"id":45817,"date":"2017-02-01T09:56:52","date_gmt":"2017-02-01T14:56:52","guid":{"rendered":"https:\/\/asweetlife.org\/?p=45817"},"modified":"2017-02-01T09:56:52","modified_gmt":"2017-02-01T14:56:52","slug":"top-10-foods-that-help-me-manage-type-2-diabetes","status":"publish","type":"post","link":"https:\/\/asweetlife.org\/?p=45817","title":{"rendered":"Top 10 Foods that Help Me Manage Type 2 Diabetes"},"content":{"rendered":"

I\u2019ve had Type 2 diabetes for 14 years. Finding the right combination of low-GI foods and living a \u201cnormal\u201d life has been really trying. \u00a0A few months ago, I decided to start eating \u201cclean.\u201d\u00a0<\/p>\n

How do I define clean?<\/p>\n

No processed food.<\/strong><\/p>\n

I also don\u2019t eat carbohydrates like potatoes, pasta, rice, bread and sugar of any kind. I eat very little fruit, and I stay away from sodas, even diet sodas.<\/p>\n

So what\u2019s left?<\/p>\n

A lot. Thanks to this diet I no longer take medication for Type 2 diabetes.<\/p>\n

These are the top 10 foods that help me manage my diabetes:<\/strong><\/h3>\n
    \n
  1. 85% Dark Chocolate:<\/strong> When I was a kid and tried my very first Hershey\u2019s Special Dark from the bag of mixed mini chocolate bars, I was horrified at how bitter it was. I picked all of them out and (gasp) threw them away. As an adult, I grew to enjoy the subtleties of dark chocolate. I learned to appreciate that it\u2019s not a treat that\u2019s meant to be chewed quickly and devoured. It\u2019s meant to be savored and allowed to melt on your tongue. A single 1-inch square after dinner is my regular treat at the end of the day.<\/li>\n
  2. Sparkling water:<\/strong> I used to drink a 6-pack of Classic Coke every day. Sure, that was back in college when we all thought we were invincible, and I haven\u2019t binged to that extent in 20 years. I never drank diet soda but I know that there are studies that show diet sodas cause insulin resistance. Nowadays I get my soda \u201cfix\u201d with zero-calorie sparkling water. I drink it ice cold in a fancy glass with a twist. I discovered it\u2019s the fizz I like, not the sweetness.<\/li>\n
  3. Cauliflower:<\/strong> As a vegetable, it\u2019s okay. But as pizza crust or mashed “potatoes,”<\/a> you can\u2019t beat it! . In a nutshell, for faux potatoes, steam the cauliflower until it\u2019s cooked. Drain. Mash with a potato masher or a stick blender and add whatever seasoning you like. For pizza crust, you just need cauliflower, eggs and cheese. Whiz the cauliflower in a blender or chop finely by hand. Add the eggs and grated cheese, then bake with your favorite toppings. You can also make \u201cbreadsticks\u201d this way.<\/li>\n
  4. Frozen pomegranate seeds:<\/strong> I\u2019m one of those people who will sit in front of the TV and de-seed a pomegranate by hand, even if it takes two hours. I store the seeds in gallon-size zip-top storage bag and lay it flat in the freezer. The seeds turn into tiny frozen flavor bombs that are a perfect pick-me-up with no added sugar.<\/li>\n
  5. Sugar-free ketchup:<\/strong> I know some folks can be sensitive to Splenda and other artificial sweeteners, but I\u2019ll throw this out there anyway. (There are ketchup brands that are made with stevia\/other natural sweeteners.) To make a dipping sauce I use my grandma\u2019s recipe: two parts ketchup to one part reduced sodium soy sauce. You can adjust these ratios to your liking. You can also add a touch of vinegar, a dash of hot sauce or a pinch of pepper flakes. It won\u2019t take a lot of sauce to flavor your dish, either! I now just dip the tines of my fork into the sauce before I go for the piece of shrimp or chicken.<\/li>\n
  6. Zucchini:<\/strong> I am not a fan of zucchini, but when it\u2019s transformed into noodles with a spiral-cutting machine, I don\u2019t really taste it as the zucchini you\u2019d find in a vegetable medley saut\u00e9 at a steakhouse. I add them to Japanese ramen broth with shiitake mushrooms and a hard boiled egg or pan-fry the \u201czoodles\u201d<\/a> in a little butter or olive oil and add salt and pepper.<\/li>\n
  7. Eggs:<\/strong> Remember when I mentioned cauliflower breadsticks? I love to dip them into a soft-boiled egg. For the perfect soft-boiled egg, bring water to a boil then reduce to a rapid simmer. Add the eggs and simmer for 5-7 minutes.<\/li>\n
  8. Grainy mustard:<\/strong> Yellow mustard has its place for sure, but there\u2019s a nice tanginess to grainy mustards that don\u2019t \u201cbite\u201d as much as yellow mustard. I use it for marinades and for dipping. A little goes a long way. You can coat chicken legs with it and roast them in the oven.<\/li>\n
  9. Celeriac:<\/strong> This is also known as celery root. And guess what? It makes incredible baked \u201cFrench fries\u201d or fauxtato chips.\u00a0<\/li>\n
  10. Full-fat Greek Yogurt:<\/strong> You can\u2019t really top this as a breakfast staple: \u201cFFGY\u201d with a few walnuts or pecans, (even a tiny drizzle of honey) and some fresh blackberries. Or sometimes I go with the savory route and mix in some horseradish for a rich, creamy condiment for steak or pork chops. I\u2019m not afraid of \u201cfull fat\u201d foods. They fill me up quickly and overall I end up eating less.<\/li>\n<\/ol>\n

    Consult your doctor or healthcare professional before making any changes to your diet.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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