I am wondering what the term "effective carbs" means. I have read that in addition to subtracting fiber grams, one may also reduce the total carb count by the grams of sugar alcohols, to reach an "effective carb" count. Is this true?
I have heard that diabetics should avoid eggs more than non-diabetics. Is this true? Is this due to cholesterol, because that would make egg-white omelets OK, or should egg-whites also be avoided?
I read that fiber is good for people with diabetes. If this is true, please explain why—and how much should I have?
I read something about food poisoning and picnics; is this of any special concern since I have diabetes?
I have type 1 diabetes and have noticed that my blood sugars stay high for a long time after eating certain foods like Italian food and pizza. Do you have any suggestions to help me keep my blood sugar in control when eating these foods? When is the best time to test my blood sugar after eating a meal?
How can I figure out the "glycemic" factor for different foods? By reading the label (prepared foods)? I've been told that this helps prevent major sugar fluctuations. Is this true?
The Shedd’s Spread Country Crock Plus Yogurt® label says "No Trans Fat per serving", but the ingredients state it contains partially hydrogenated soybean oil. Now I'm confused, does this have to do with the percentage in a tub?
My family will be visiting me over the holidays along with a brother-in-law who has type 1 diabetes. I am concerned about what to cook. Do you have any suggestions on how I can prepare tasty foods for the holidays that fit within a healthy diet for someone with diabetes?
I was recently diagnosed with diabetes. Do I have to give up my favorite holiday foods?
When counting carbs, is meat ever counted as a carb? Our support group couldn’t agree on this.
