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BootCamp for Betics Blog

Can your blood sugar survive Thanksgiving?

11/23/2016

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If your family is anything like mine, you’ll have ample opportunity to completely skyrocket your blood sugar levels tomorrow.


When I was younger, here’s what my Thanksgiving Day experience looked like:


My family starts Thanksgiving day drinking mimosas and eating something luxurious like quiche with fruit while wearing our pajamas.


Then, after breakfast, we munch on the pre-thanksgiving appetizers.


There’s usually a cheese & cracker tray, a relish tray, cookies, at least three different kinds of chips, dip, salsa, pigs in a blanket, and, well, you know the drill.


By the time Thanksgiving dinner is ready, I’m usually too full to eat anything, but that doesn’t stop me from eating a full plate of food or two, after which I’m so exhausted and stuffed that I have to lay down and go to sleep.


An hour or two later, I wake up and eat some pie. And ice cream.


By this time, one of two things happens. Either my blood sugar goes extremely LOW because I took way too much insulin for all the food I ate, or, my blood sugar goes extremely HIGH because, even though I took the correct amount of insulin, the insulin just can’t catch up with all the food I’m eating.

​
Now, over the last few years, I’ve figured out how to protect my blood sugar from imminent annihilation by employing blood sugar stabilization techniques that I’ve compiled into my new Thanksgiving Survival Guide. These techniques will work whether you take insulin or not. 
Photo credit: http://nerdywithchildren.com/wp-content/uploads/2012/11/banner1.jpg

​The BootCamp for Betics Thanksgiving Survival Guide

Get it Now!
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I'm Diabetic. What Carbs Can I Eat?

7/16/2016

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Did you know there are two types of carbs, only one of which diabetics should be eating? Watch the video below to find out more.

Note: This is my first attempt at a vlog post (a video blog). I promise to improve the sound quality when I make the next one. :)

With Diabetic Love,
Kara
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Are Nutrition Labels Wrong about Carbs?

9/16/2015

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During one of our recent BootCamp for Betics Webinars, we discussed the accuracy of nutrition labels, and how they can sometimes be incorrect. A participant asked how we are supposed to know if a specific nutrition label is wrong, and whether there are standards in place to ensure nutrition label accuracy. I found some answers. I wouldn't necessarily qualify them as "good news" answers but here they are:

Companies have a handful of acceptable methods they can use to figure out what should go on a nutrition label. One way to do it is to send the food product to a lab for analysis. Any food that is fried, coated or salted needs to have their nutrition information determined by a lab because of its complexity. But, this is time consuming and expensive because the labs have to follow strict FDA procedures.

But, if a food isn’t fried, coated or salted, there’s another option.

A company can instead use a “nutritional database” to figure out what to put on their food label. This means that the company can go on the internet and pick one of the online nutrition websites, and enter the ingredients for their food item, and use those internet results to generate their nutrition label.

The FDA does not regulate nutrition labels on a proactive basis. The FDA has guidelines, to be sure, but the FDA does not (and could not possibly) verify whether every single nutrition label ever printed is correct. If there’s a complaint about a product, the FDA can investigate and issue a recall of a product, but that typically only happens if there are reports/complaints about a product.

The FDA also allows a margin of error of 20% either way. So if the item in question has either 20% more or 20% less of a nutrient/substance than is indicated on its label, that is considered acceptable. So a product labeled 100 carbs per serving could actually have 80 carbs or 120 carbs and still be considered accurately labeled.

A random audit in the 1990s discovered that 90% of food labels were within this acceptable 20% margin of error, and 10% were not.

So, the short answer to the question posed during the webinar is: A nutrition label is 90% likely to be up to 20% wrong and 10% likely to be worse than 20% wrong.
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