Diabetic Foodie was started in January 2010 by Shelby Kinnaird, a type 2 diabetic who loves to eat.
Our philosophy of food is as follows:
- meals should contain fewer than 400 calories with 45-60g of carbohydrates; snacks should contain 15-30g of carbohydrates (high-fiber foods may contain more carbs)
- whole grains are preferable to “white” foods
- local produce is better than produce that has been picked early and shipped to your supermarket from halfway around the world
- fresh produce is better than canned or frozen
- carbohydrates containing dietary fiber are better than those that don’t
- trans fats should be avoided
- artificial sweeeteners should be used in moderation
- foods with a lot of chemical-sounding additives should be avoided
- “lowfat,” “nonfat” and “light” designations don’t necessarily mean a food is healthier
Recipes provided on this site will always contain nutritional information, calculated to the best of our ability. We generally use the nutritiondata.com web site or Corinne T. Netzer’s Complete Book of Food Counts. Using this methodology has allowed us to manage our diabetes quite successfully over the years, but we are not food scientists nor have we engaged the services of food scientists to analyze our recipes. If you ever have a question about our nutritional analysis, let us know and we’ll double-check our math. Always work with your doctor and a certified diabetes educator or nutritionist to come up with a food plan that works for your particular situation.
People with many different perspectives will be contributing to this site. For example, Lucy married someone with diabetes and has learned to adjust her cooking accordingly. Kylie, a chef/caterer, adapts recipes for diabetic wedding guests. Karen is a vegetarian who is not diabetic but has polycystic ovary syndrome, a condition that benefits from a diabetic-friendly diet. If you have a unique perspective on diabetes and food and would like to share your wisdom, please contact us at email@example.com.
About Shelby Kinnaird
I’m Shelby Kinnaird and I have always loved food. I grew up surrounded by terrific Southern cooks. Members of my family never met a bread product, dessert or fried food we didn’t like. White flour? Always. Refined sugar? Check. Vegetable shortening in the deep fryer? You bet.
In 1999, I found out I have type 2 diabetes. What? No more dessert? Watch the fat? Count carbohydrates? This didn’t sound like it was going to be much fun. I met with a certified diabetes educator (CDE) and learned to manage my diet via food exchanges. I started taking walks every day after work. I dropped 30 pounds and felt great. For several years, I managed my diabetes without drugs by simply paying attention.
Then, life happened. I went back to school, got divorced and moved to another state. Eventually, I changed careers, became self-employed, got remarried and moved to yet another state. During all of this upheaval, managing my diabetes did not remain my top priority. I didn’t monitor my glucose levels. I slowly gained weight. I started taking metformin. I rarely found time to exercise.
I don’t have to tell you, it all caught up with me. My A1C went through the roof, even though I was on metformin. When my doctor told me my kidneys were not as healthy as they should be, I knew it was time to start paying attention again.
There had to be a way to eat delicious food that was also healthy and diabetic-friendly. I started reading about new foods and experimenting in the kitchen. I liked the way I was eating so much more than cooking from “diabetic cookbooks” that favor artificial ingredients and try to make healthier versions of old stand-bys that never quite measure up. My philosophy evolved into using fresh, local foods whenever possible, incorporating more whole grains and using healthy fats and lean proteins. I also eat a lot more hearty dishes that happen to be vegetarian.
My diet isn’t perfect. I still need french fries once in a while. But, I’ve found that if I track what I eat, keep my daily calorie intake at about 1400 and monitor my blood glucose and weight, I do okay. I’m hoping that by sharing my philosophy of eating and some of my recipes, I’ll be able to help you do okay too.