Type 2 diabetes and the ZONE diet

[Tash]

what are some of the thoughts on being type 2 diabetic and thinking of switching from Atkins to Zone.
Anyone out there in the same boat??
thanks

[c6h6o3]

Zone - WAY too many carbs for diabetics.

[Lisa N]

I know as a type 2, I wouldn't be able to do it and still maintain the tight control that I want.
Someone else might be able to, but I honestly wouldn't recommend it for a diabetic. If Atkins seems to restrictive for you, have you considered a slightly more liberal plan such as Protein Power or The Schwarzbein Principle? They may be more to your liking.
Zone also tends to be fairly low calorie and many who have tried it report having been very frustrated with trying to get the "blocks" right at every meal.
I find carbs way easier and much less complicated to count.

[Tash]

well see my problem is this, I am from Pakistan which means that for the past 26 years my main meal everyday had been bread. And for the days that it was not bread it was rice.
It will be a month on Atkins this Sunday and I am strictly on induction still (well I did add almonds, and atkins bread) but still under 20 g of carb. Is my diabetes under control? YES it is.
Can I continue Atkins as a way of life, nearly impossible. I guess I find it more hard since I do not follow regular American or European taste with foods. It has to be indian or mediteranian style and once you take out the Lentils, Chick peas, beans, wheat bread, there is nothing much left. I do not have any more cravings ofcourse, but I also don't feel eating, any meat as well. I can ofcourse not eat and it would be fine but not healthy at all.
Oh did I mention that I have a very tough time eating outside since the meat (has to be kosher).
I am rethinking my eating habits and one thing that I know for sure is that my portion used to be huge. Where i could eat just one bread, I would eat 3.
I do have very good will power, I can have a whole feast in front of me and if I decide that I am not going to taste anything then I simply wont.
So I am forced to think what if I just go back to non-atkins diet but go moderation in carb. I dont know the answer to this. I am happy for my weight loss and BS control but I am not happy with my menu.
I have probably confused you a lot so I am just going to stop for now :)
thanks for your reply.

[c6h6o3]

Since virtually all my ancestors are of Celtic and Hibernian lineage, which subsisted for millennia on almost nothing but fatty fish, I'm a type A, which is the protein type. You might be a type who can handle more carbs than I can and do with a little less fat and protein. Check out the Metabolic Typing Diet. It just might set you free. You may be able to eat those lentils and chick peas after all.

http://www.mercola.com/2003/feb/26/metabolic_typing.htm

[Karen]

well see my problem is this, I am from Pakistan which means that for the past 26 years my main meal everyday had been bread. And for the days that it was not bread it was rice.
You're not alone in this. Almost everyone's breakfast, lunch and dinner was based on wheat or some other type of starch.

Everyone has a tough time giving it up, but many managed to do it. No one is happy about it at first but looked for ways to keep their food choices interesting. Once you get the hang of it, it becomes easy. There's tons of interesting Mediterranean and Indian food to enjoy. Pretend that all that other stuff just doesn't exist and you'll make it much easier on yourself. :)

Karen

[Tash]

thanks Karen, I appreciate your reply. Today I do feel better, as I went to the meat shop and got my favorite steaks of beef and lamb as well as sheesh kebabs.
I dont know but somehow yesterday I just was almost ready to quit but I feel a lot better today.
Again thanks.

[kjturner]

Hey Tash,

Also check out the vegetarian forum here:

http://forum.lowcarber.org/forumdisplay.php?s=&forumid=109

They might be better able to point you toward tasty and interesting dishes more in the style to which you are accustomed. I'm quite sure there would be ways around your more traditional dishes that would allow you the tastes you savor if not actually the foods themselves. For example, you could substitute Black Soy Beans for many other types of beans. With all the spices you traditionally use you'd hardly miss the other kinds of beans. (I missed chili with beans something awful for a long time, but when I found out about Black Soy Beans I was able to have my chili with beans again! Plus the Black Soy Beans don't seem to produce as much 'windiness' as the other beans tended to do to me) I don't really miss other types of beans anymore thanks to Black Soy Beans. They are very neutral in flavor so you can add any spice to them. White Soy Beans are harder to find (in a can) and are a little higher in carbs, but they substitute quite well for any 'white' bean dish you are used to.
And don't forget you can have many other types of traditional veggies. Is tindora one that you eat? All they are is tiny cucumbers and they are *very* good for the diet. Almost a 'freebie'. I love 'em!
There are side dishes you can get that would mimic couscous or whatever. Check out Atkins website and also check out Netrition. There is a large and growing interest in low carb foods and the industry is doing very well trying to keep up with our demands. Some things are still pretty pricey, and some things don't taste so good, but things are improving all the time. Me, personally, I'm still waiting for a good tasting pasta...(any one out there wanna buy my DuAmici pasta I've got left? If you like it I'll let it go *real* cheap!!)

[Lisa N]

any one out there wanna buy my DuAmici pasta I've got left? If you like it I'll let it go *real* cheap!

*gag*

I don't miss pasta that much. ;) But I've seen posts from a few people who actually like it. I guess that goes to show you that taste is all in the tastebuds of the taster. ;)

[ffearless]

Remember the other three phases of DR Atkins, You do not NEED to stay at induction levels, the diet allows you to increase your carbs by 5 per day, one week at a time, and as long as you eat the correct food types, you will continue to lose weight.

You may find you are able to rise above the induction levels and still keep your diabetes under control.

The other thing to consider is the glycemic index of food, just how fast the item will turn to sugar. I dont know the glycemic index of food items from Pakistan, but an example is that hard dried pasta made from Italian wheat is better for you that the soggy "fresh" stuff. Diabetics in NZ are encouraged to learn about this index.

And then remember that some diabetics can tolerate food items that others cannot.

You have experinced bad health and now some good health, so you are starting to learn how certain foods will affect you. If you are careful with your experimentation, you will be able to reach a level which will work for you.


Good luck

Joy

[BarbaraB]

Tash,
I learned something from Rick Mendosa's Web site that has been a blessing for me. Chana dal, and only this specific type of pulse, is quite low on the glycemic index and does not negatively impact blood sugar when eaten in moderation.
I keep a bowl of spiced chana dal in the refrigerator and heat up a little bit on the side with eggs in the morning, or, with chicken and veggies for supper. It gives me the taste and texture of a starchy carbohydrate without the regret afterwards.
Barbara

http://www.mendosa.com/chanadal.html

[Tash]

thank you all for the valuable information and suggestions.
And as to the 'Chana Dal' I totally love it, and will start eating it now ofcourse in moderation. :)