Diabetes Diet: The Best Diabetic Foods To Eat, Herbs To Take, And Drinks To Swallow

I don't usually bother to review free books because they are barely worth the bother of reading, let alone reviewing.If you are new to diabetes and looking for some high level tips to help you get started this is a reasonable book.This book mostly presents good tips. It's not an in-depth presentation on diabetes, dietary precautions or recipes.It's worth your time to find out steel cut oats are so high in fiber they are worth the carbs.It is good to learn about herbs that help regulate your glucose.It is good to learn diabetics have special risk with cardiovascular disease and must avoid saturated fats and fats especially.I was highlighting the list of good foods but found I was highlighting half the text. The author presents the information quickly, a fact or two to explain why the substance is beneficial (or not) and moves on.She's not good with precise numbers and rarely presents them. No carb counts or portion sizes meted out by the gram here.There are a few recipes but they are simple and pretty vague. Portion sizes seem optional.The book reads fast. It is NOT filled to the brim with self-aggrandizing references to other books in the author's oeuvre. There is the obligatory link at the end of the book, but you don't have to click.

A quick overview on foods that are good for diabetics. The book also has a ton of recipes to make that are good at keeping your blood sugars down.

She claims multi-grain breads are lower in fiber than whole wheat and that's not true. I use 100 grams as a standard comparison because single slices can vary in weight making an informed comparison difficult. Multi-grain breads have 7.4 grams of fiber per 100 grams and whole wheat has 6.8 grams of fiber per 100 grams.Too bad she doesn't look things up when she makes these statements. In reality, when the blood glucose is tested in people after eating whole wheat breads and Snickers candy bars, whole wheat breads raise blood glucose MORE than Snicker's candy bars because fiber only SLOWS down sugars from raising blood glucose -- it does NOT prevent it -- something you'd think a doctor should know.Don't drink sugar-sweetened soda -- that's partly true but she fails to mention that diabetics in particular and everyone in general should not drink sugar-sweetened drinks. What she fails to understand is that the liver doesn't have one portal for processed-sugar-sweetened drinks and another for natural-sugar-sweetened-drinks. ANY and all sugar-sweetened drinks are just as dangerous whether the sugar is from fruit or soda. The liver cannot distinguish between fructose from corn or fructose from fruit. It all promotes heart disease from hardening of the arteries in the form of LDL-b and NAFLD (Non-Alcoholic Fatty Liver Disease). It's all poisonDon't let sodium sneak into your food has NOTHING to do with diabetes. If you don't eat a lot of processed food, sodium will not be a problem. But sodium is NOT a problem with diabetes per se UNLESS you eat a lot of processed food which WILL be more of a problem because of all the carbohydrates along with the sugar and the sodium in processed snack foods. Normal foods (especially the vegetables) that you prepare at home have more potassium that counteract the sodium and that is far more important in both diabetes and normal blood pressure.Point 1 -- Non-starchy vegetables -- she thinks only artichokes, asparagus and beets are non-starchy? Guess she's never heard of lettuce, bok choy, beet greens, all the cabbages, cauliflower, celery, chard, chicory, collards, cucumbers, fennel, green beans, green onions, kale, arugula, watercress, mustard greens, all the radishes, spinach, tomatoes, spaghetti squash, spinach, tomatoes, zuchini, etc.Point 6 -- Oatmeal has "high amounts of magnesium" and that helps the body secrete insulin? Well I don't know what her idea of high is but the 27 mg of Magnesium in 100 grams oatmeal is not my idea of high when we need a minimum of 400 mg daily and 500 to 1000 mg is recommended by cardiologist Dr Steven Masly in his practice and books. There are LOTS of low carb vegetables that have far higher magnesium levels than her idea of a high magnesium source, oatmeal.In the category of sugary foods, she thinks as long as they have fiber and are "high-quality carbohydrates" they're just fine. Re-reads my statements about the single portals in the liver for ALL sugars from fruits as well as sugary or low quality drinks. The liver knows not the quality of the sugars we ingest. They ALL get turned into LDL-b and harden the arteries.She thinks white rice is made from white flour -- how ignorant. White rice is made from the seed of the grass species oryza sativa (Asian rice) or oryza glaberrima (African rice) and is classified as a rice cereal when we eat it. It should be eaten infrequently if at all by diabetics. It can be made into a flour when it is ground but it is NOT the same as white flour that is made from the wheat grass grain generically referred to as Triticum and called a cereal grain, different from but similar to other grains we may make into a flour and make into other products. They are ALL excessive carbohydrates that must be limited/avoided by diabetics to gain control over their blood sugars..And on and on and on.

I am currently in the process of trying to get approved for bariatric surgery, and I am boarder line diabetic. I have been seeing a dietitian once a month for the last four months. All the things she has been telling me are in this book. I have payed an outrageous amount of money to get to talk to her, and every thins she is telling me is right here in this book. I have lost 21 lbs in 3 months by following what this book is saying. It brakes down all the foods that are good for you and explains what they do for your body. There is so may helpful things in this book. I would most defiantly recommend it.

Useless book.Kept repeating the same information over and over again .DONT buy