MANY DIFFERENT NAMES FOR SUGAR TO WATCH OUT FOR (CLICK HERE TO PRINT)

 READ ALL INGREDIENT LABELS AND STAY CLEAR OF PRODUCTS THAT LIST SUGAR AS AN INGREDIENT IN ALL ITS FORMS:

Agave Nectar

Barbados Sugar

Barley Malt

Barley Malt Syrup

Beet Sugar

Brown Sugar

Buttered Syrup

Cane Sugar

Cane Juice Crystals

Cane Sugar

Caramel

Carob Syrup

Caster Sugar

Coconut Palm Sugar

Coconut Sugar

Confectioners Sugar

Corn Sweetener

Corn Syrup

Corn syrup solids

Date sugar

Dehydrated Cane Juice

Demerara Sugar

Dextrin

Dextrose

Evaporated Cane Juice

Free flowing brown sugar

Fructose

Fruit Juice

Fruit Juice concentrate

Glucose

Glucose solids

Golden Sugar

Golden Syrup 

Grape Sugar

High Fructose corn syrup

Honey

Icing sugar

Invert Sugar

Malt Syrup

Maltodextrin

Maltol

Maltose

Mannose

Maple Syrup

Molasses

Muscovado

Palm Sugar

Panocha

Powdered Sugar

Raw Sugar

Refiners syrup

Rice Syrup

Saccharose

Sorghum Syrup

Sucralose(compliant)

Sucrose(not compliant)

Sugar

Sweet Sorghum

Syrup

Treacle

Turbinado Sugar

Yellow Sugar

LOW CARB/HEALTHY FATS SAMPLE WEEKLY MENU (CLICK HERE TO PRINT)

 

HOT WEATHER TIPS FOR DIABETICS(CLICK HERE TO PRINT)

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Extreme heat with diabetes can be dangerous. High heat affects blood glucose levels.  Recently, extreme heat has been reported in the United States and Europe. Heat and moderate to high activity can make you sweat profusely, and people with diabetes may become dehydrated, leading to a rise in glucose levels.  People with both type 1 and type 2 diabetes feel the heat more than people who don’t have diabetes. Here are the reasons why:

• Certain diabetes complications, such as damage to blood vessels and nerves, can affect your sweat glands so your body can’t cool as effectively. That can lead to heat exhaustion and heat stroke, which are medical emergencies.
• People with diabetes get dehydrated (lose too much water from their bodies) more quickly in high heat. Not drinking enough liquids can raise blood glucose, and high blood glucose can make you urinate more, causing dehydration.
• High temperatures and heat can change how your body uses insulin. You may need to test your blood glucose more often and adjust your insulin dose and what you eat and drink.

Even when it doesn’t seem very hot outside, the combination of heat and humidity (moisture in the air) can be dangerous. When sweat evaporates (dries) on your skin, it removes heat and cools you. It’s harder to stay cool in high humidity because sweat can’t evaporate as well.

High temperatures and heat can change how your body uses insulin. You may need to test your blood glucose more often and adjust your insulin dose and what you eat and drink.

It’s always a good idea to check the heat index when temperatures soar—a measurement that combines temperature and humidity. Take steps to stay cool when it reaches 26°C (80°F) in the shade with 40% humidity or above. Usually the heat index can be up to 15°F higher in full sunlight, so stick to the shade when the weather warms up. For example, if the temperature is 32°C (90°F), a high humidity index may make it feel like 40°C (105°F).

Tips for high heat:

• Drink plenty of water—even if you’re not thirsty—so you don’t get dehydrated.
• Avoid alcohol and drinks with caffeine, like coffee and energy or sports drinks. They can lead to water loss and spike your blood glucose levels.
• Check your blood glucose before, during, and after you’re active. You may need to change how much insulin you use. Ask your doctor if you would like help in adjusting your dosage.
• Wear loose-fitting, lightweight, light-colored clothing.
• Wear sunscreen and a hat when you’re outside. Sunburn can raise your blood sugar levels.
• Don’t go barefoot. Protect your feet always!
• Use an air conditioner or go to an air-conditioned building to stay cool. In very high heat, a room fan won’t cool you enough.
• Physical activity is usually associated with reduced need for insulin. The latter may increase the risk for low blood glucose.  in higher temperatures, people are at risk for both low and high blood glucose.

The key in high heat weather is to be vigilant and check your blood glucose often, and seek emergency treatment if necessary.

 

WHAT IS THE DIFFERENCE BETWEEN KETO AND LOW CARB and EASTER WREATH PROJECT

WHY ARE WE NOT TELLING DIABETICS THE TRUTH?

EAT THIS NOT THAT FOR DIABETICS EATING LOW CARB

Starbucks pumpkin spice latte not Low carb

 

make your own using canned pumpkin, unsweetened almond/coconut milk, heavy whipping cream on top, and stevia or monk fruit sweetener

DIABETIC DAWN PHENOMENON AND KNITTING HEART SACHETS

DESSERTS: COFFEE ICE CREAM (click here to print)

Ingredients

• 2 cups organic heavy whipping cream
• 1/2 cup almond milk (vanilla, unsweetened)
• 1/4 cup good quality coffee beans
• 1/2 tsp vanilla extract
• 4 egg yolks
• 1/4 cup granulated sugar substitute
• 1/4 tsp xanthan gum (optional but helps consistency)
• 1/8 tsp salt

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Instructions

1. Combine the coffee beans, heavy cream and almond milk in a medium bowl.
2. Soak for 2 hours, or overnight if you want a stronger flavor.
3. Heat the cream, milk and coffee beans in the microwave for 2 minutes.
4. Strain out the beans.
5. Return the cream mixture to the bowl and add the splenda, vanilla, salt, xanthan gum (if using) and egg yolks – stir well.
6. Microwave for 30 seconds, stir.
7. Microwave for another 30 seconds, stir.
8. Microwave for another 30 seconds, stir.
9. At this point it should be slightly thickened (if not, microwave 30 seconds longer). Pour it through a sieve to remove any lumps, then chill in the freezer for 30 minutes or the refrigerator overnight.
10. When the custard is chilled, run it through an ice cream maker following the manufacturer’s instructions. If you don’t have an ice cream maker, try this method using zip lock bags, ice, and salt to freeze your custard mixture.

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Notes

Using organic Heavy Whipping Cream when you can find it will greatly decrease the amount of carbs in this recipe. Not all HWC are created equal – some contain starches to thicken them, which results in higher carbs so be sure to read your labels!

 

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Nutrition

• Serving Size: 1/2 cup
• Calories: 359
• Fat: 35g
• Carbohydrates: 1g net
• Protein: 2g

From: I breathe I'm hungry.com

DESSERTS (click here to print)

 Strawberry Rhubarb Ice Cream

 

Print

Prep time

5 mins

Total time

5 mins

 

Author: Maria Emmerich

Serves: 5

Ingredients

• Strawberry Rhubarb Ice Cream
• PREP: 5 minutes, plus 10 minutes for churning
• Yield: 5 servings
• 5 egg yolks
• ½ cup ALLULOSE (keeps ice cream soft)
• 1 cup heavy whipping cream
• 1 cup unsweetened vanilla almond milk
• ½ cup diced rhubarb
• 2 teaspoons strawberry extract
• ¼ teaspoon fine grain sea salt

Instructions

1. Place all of the ingredients in a blender and puree until smooth. Taste and adjust sweetness and strawberry flavoring to your liking.
2. Place into your ice cream machine and watch the magic happen within 10 or according to your ice cream maker’s directions.
3. Freeze until set.

Notes

NUTRITIONAL COMPARISON (per ½ cup serving):
224 calories, 24g fat, 3g protein, 1g carbs, 0.3g fiber

ARE CARBOHYDRATES GOOD OR BAD?

https://www.youtube.com/channel/UCrS1Q67wl93NZRlxtyrunqg 

ARE CARBOHYDRATES GOOD OR BAD FOR YOU?

are carbs bad or good for you  Click on here

60 AMAZING FAT BOMB RECIPES

http://ketodietapp.com/Blog/post/2015/03/24/60-amazing-fat-bomb-recipes

GOING OVER LOW CARB FOOD LIST FOR DIABETICS 2 & SEWING SKIRTS FOR AFRICA