Hi,

I am an engineering student and I am working with a team to design a modification for insulin pumps which allow them to be recharged by users walking. If anyone is able to can you please fill out this survey for us so we can make sure our design works for as many people as possible.

https://docs.google.com/forms/d/e/1FAIpQLSd3uITCEsMZPomtEuFVBoeMaqMk5oleFAgoVORcaI4CJs7CPQ/viewform?usp=sf_link

Last night I was inhectibgcmy nighttime dose of insulin abd didn't wipe area clean with alcohol swabs?-this is a first,has anybody ever done this?

I was wondering if anyone had done any pasta experiments dehydrating vegetables and pulverizing them into a powder to mix with vital wheat gluten and produce pasta dough? It’s something I’m thinking about trying for my dad. I make pasta on the regular with all purpose flour and I’m wondering if this is doable or worth a try at least. Anyone tried something like this?

I'm not newly diabetic, but newly taking it seriously. I do pretty good with breakfast, but I really need to increase the amount of vegetables I eat, and besides making stir fry every day (which I don't do), I'm stumped. I admit I'm kind of a lazy cook, so the easier, the better. What does everyone else do to eat healthy?

I just hit 41. No one even noticed that I’m dying. 82 and steady now

I’ve been a type 1 roughly three years. My blood sugar is well controlled. Recently I’ve been fatigued, always tired no matter how much I sleep. I basically feel like I did before diagnosis with high blood sugar. I believe I may have low iron. Have any other type 1s experienced this and Is low iron common with type 1?

It’s easy to find restaurants, bars, bakeries or other places that are vegetarian or vegan friendly. But as a diabetic it’s not always easy to go out and eat something that is good for you. It’s hard to find places that provide food that does not raise your sugar levels to the limit, that offer diabetic friendly options or even a detailed menu with the carb and sugar information on it.

Where have you been as a diabetic that is worthwhile adding to the list of the best diabetic friendly places around the world?

Share your diabetic friendly place or comment down below.

Thank you.

Hi, I am Ely, a type 1 for about 24 years now. I am going to launch a website that tells the story behind the person that you are with diabetes. I am looking for people with diabetes that are interested to be interviewed and have an online profile created on my new website.

This website will also include topics like food and going out eating as a diabetic.

Thank you.

Greetings,

Ely

Little background: dx'd in 2012. Bariatric surgery in 2013, off of all meds since.

Ffwd to now- I work a highly physical job outside six to eleven hours a day, broken into two or three shifts. As soon as I stop for a break, or a shift ends, I crash. The numbers aren't super low, anywhere from 75 to 85, but it's rapid. Starts with a headache. I've learned I have twenty ish minutes before I get double vision, and another five to ten before I start slurring and getting black spots.

I've tried eating until I am stuffed, which isn't hard when my stomach is the size of a large banana. I've tried snacks, like granola and peanut butter. Gatorade, half sweet tea, soda, water constantly.

Any ideas???

https://www.laurelannnutrition.com/blog/asian-shredded-beef

​

Option for instant pot or slow cooker!

My friend was recently diagnosed with T2, and her birthday is coming up. She really misses chocolate and peanut butter--does anyone have favorite recipes I could bake for her? Thanks!

Yields 12 standard sized cupcake/muffins

Ingredients

- 1 1/2 cups all purpose flour

- 1 1/8 teaspoon baking powder

- 1 teaspoon baking soda 

- 1/2 teaspoon salt 

- 3 medium -large bananas (mashed) 

- 12 packets of Splenda 

- 5 packets Pure Via Stevia 

- 3 tablespoons non-fat instant (powdered) milk 

- Sprinkle of cinnamon (or more if you'd like) 

- 1 egg

- 1/3 cup melted butter 

- Splash of vanilla extract (about a teaspoon or more if desired) 

Optional Ingredients

- Chocolate chips (sugar-free if desired)

- Walnuts 

Directions

1. Preheat oven to 350 F, lightly grease (I used butter) muffin pan 

2. Combine flour, baking powder, baking soda, salt, instant (powdered) milk 

3. In a separate bowl, mix mashed bananas, egg, butter, Spenda, Stevia, cinnamon and vanilla

4. Mix dry ingredients into the wet, 1/2 a cup to 1 cup at a time 

5. Add chocolate chips, fold in thoroughly 

7. Divide batter evenly into muffin tin

8. Sprinkle walnuts on top 

9. Bake for about 20 minutes, bakings times can vary. Check completion by inserting toothpick (or butter knife if you're a heathen like me)

Notes

I have been struggling to develop a decent "sugar- free" banana bread recipe as all others have ended in disaster. Though we don't have diabetes, the husband and I both have diabetes in the family. I also have a good amount of dental issues so the less sugar the better (some sugar substitutes still cause cavities, these two do not). This recipe is an adaptation to this one I found from allrecipes.com

I labeled this "essentially" sugar-free because there will still be natural sugar in it from the bananas, so please be aware of that.

I haven't tried other forms of sweeteners except for Erythritol which did not turn out well. I'm fully aware that everyone has differing opinions about sugar substitute brands and substitutes in general, feel free to experiment and see what works for you.

I haven't tried this recipe without powdered milk, however, it is there to help sustain rise because the sweeteners can inhibit it.

Sorry if there are any formatting issues or baking issues. I'm but a humble experimental cook/baker who only ever cooks for two. It's hard to find sugar-free recipes without 99% also being "gluten free, vegan" etc. It's fine if you prefer that but I do not have a gluten allergy and certainly am not vegan, so there are a lot of extra and unnecessary steps that add time and money. I just wanted something more attainable for those who are diabetic or simply watching their sugar intake.

One of the things I miss most in the food world is my steady supply of pizza (which, no doubt, is a big reason why I'm here to begin with). I especially loved making thin crust pizza, that was quick to put together with ingredients I usually had on hand. Today, I decided to use up some leftovers from fajita night to make a diabetic friendly Mexican pizza. Note, this recipe is fairly low carb, but not keto friendly.

I took my inspiration from J Kenji Alt-Lopez, culinary director at Serious Eats. Kenji has a great Skillet Pizza recipe and technique, that I cannot recommend enough.

Nutritional info (Cal/NetCarb/Fat/Pro): 230/13g/8g/17.5g

Ingredients

• 1 10-inch low carb tortilla (I used a La Tortilla Factory Large Low Carb Whole Wheat Tortilla)
• 1/4c refried beans (if beans are too carby, you can sub salsa, cooked taco meat, hot sauce)
• 1/4c Oaxaca cheese (you can use Chihuahua, Colby Jack, or Cheddar)
• Taco Seasoning -- store bought or, even better, homemade
• Olive or other Oil
• Any toppings such as fajita vegetables, meat for you omnivores, whatever

Equipment

• 10" Cast iron skillet
• Spatula

1. Adjust your top oven rack to about 6" underneath broiler. Fire your oven up to broil.
2. Place your cast iron on stove on medium-high heat.
3. Assemble your base. Place tortilla on a cutting board or plate and spread the beans as if they were a sauce, all the way to the edge of the tortilla. Again, you can sub beans for some other "sauce" of your choosing. Sprinkle a bit of taco seasoning over base. Get your other ingredients ready to go.
4. Drizzle enough olive oil into skillet to coat. When oil starts to shimmer, wipe it down with a paper towel, to form a thin oil layer.
5. Place tortilla into skillet. Sprinkle cheese all around, all the way to the edge. It's preferable to have some bits of cheese touching the pan, these will get crispy and flavorful
6. Place any other toppings you wish on now and let cook on stove for about 2 min.
7. Transfer skillet to the oven and place under broiler for about 4 min, until the cheese is bubbly and starting to brown.
8. Once cheese is browned, remove and, using spatula, check the bottom of the tortilla. It should be brown in spots, if not, let it cook further a bit on the stove. Otherwise, remove to a plate, cut and serve.

The whole process shouldn't take more than about 12 minutes from fridge to face. This is just a base, you can really go anywhere with this recipe.

Happy Diabeating!

So, was told by a doctor yesterday that even though I am not diabetic I am insulin resistant and should eat low carb/diabetic friendly foods to help. Problem is I'm quite underweight and have been trying to gain weight forever and the foods that come to mind when I think "diabetic friendly" is stuff like salads which won't exactly help my weight problems. Anyone know of something that could help my insulin resistance while also either helping me maintain my weight or better yet gain weight?

I had an infection, and I know (I think?) that infections can raise your blood sugar. Is that true? Anyone have any experience with this?

I found out today I'm insulin resistant and have no idea how to manage it other than cutting out carbs. I'm already struggling to get enough protein for my daily goals as it is so also after suggestions for improving that.

Didn't see any links in this subreddit to the /r/ketorecipes subreddit, it's been a pretty good resource for me in finding low carb recipes. I can only assume that some who end up here are looking for that, so I figured I'd make a post.

Cheers!

So my usual meatloaf is roughly (I usually throw stuff together and don't measure too much) around this:

1- 1.25# of 93% lean ground turkey

6-8 oz mushrooms, minced

1 large yellow onion, minced

some garlic cloves, minced

1-2 Tbsp Worchestershire sauce

2 eggs

1 cup of breadcrumbs (panko)

3-4 tbsp ketchup, inside loaf

Varied amount of Sriracha depending on drunk I am

Same with Serranos or Jalapenos but just depends if I have them on hand

S&P

For the topping it's usually just ketchup and more Sriracha.

So I'm thinking of swapping tomato sauce/paste for the ketchup to try and cut out some sugar. Hunt's tomato sauce vs their ketchup will cut it from around 16g to 4g of carbs, negligible fiber.

I was thinking of trying oats instead of bread crumbs as it goes from 80g/0g of carbs/fiber to 54g/8g (so 46g net carbs, right?).

I'm not sure how to cut out sugars from the onion and sometimes I soak my breadcrumbs in milk but I have some almond milk so it'd only be a gram or two of carbs absorbed. And I think I'm just going to cut out the carrots.

I've gone vegetarian since I've last made meatloaf but was thinking of maybe subbing in chickpeas or something but have no experience on that so I dunno how much to use and how its texture and taste will end up... as I don't eat a lot of chick peas haha.

I want to make a big crock pot of shredded meat for a family get together. I want it to be diabetic friendly so that eliminates my ability to cake it in BBQ or brown sugar concoctions. Anyone have any good ideas?