Mon, May-23-11, 10:28
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Senior Member
Posts: 322
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Plan: IF/VLC
Stats: 258/219/145
BF:
Progress: 35%
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Quote:
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Originally Posted by jillybean7
The problem is that diabetics (and I assume we're talking type 2s) are taught by the ADA, nutritionists, most doctors, etc., to eat low in fat and to consume quite a large amount of "good" carbs (you know, whole grains and fruits and whatnot). Most are told to eat something like 45-60 grams of carbs PER MEAL, plus snacks.
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I hadn't realized that diabetics were being consulted to eat so many carbs. That helps to explain why there isn't much of a market... with that kind of allowance, sugar marinades and tortilla strips become insignificant.
I don't really struggle with finding things to eat outside of my kitchen. I am more than willing to take a few extra carbs for the questionable steak or whatever because I eat out so rarely. I bet I could walk into any restaurant and get a recommendation from the waitress for something gluten-free, but I'd probably get a dumb look if I asked about SF. My bigger curiosity is to why things are the way that they are - and that recommended amount of carbs kinda says it all!
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