Food Philosophy

People with diabetes are not the same. A particular “diet” or way of eating may keep one person’s blood glucose under good control yet cause another person’s numbers to skyrocket.

The recipes found on the Diabetic Foodie website mostly follow the American Diabetes Association guidelines. After experimenting with many different ways of eating, I’ve found that a diet consisting primarily of lean proteins, healthy fats and non-starchy vegetables works best for me or, as Michael Pollan says, “Eat food. Not too much. Mostly plants.” However, I don’t consider any food to be completely off-limits.

This is the way I try to eat:
  • Meals contain fewer than 400 calories with less than 60g of carbohydrates and consist mostly of lean proteins, healthy fats and non-starchy vegetables.
  • Snacks contain 15-30g of carbohydrates (high-fiber foods may contain more carbs).
  • Produce and proteins are obtained from local sources whenever possible.
  • Carbohydrates containing dietary fiber are preferable to those that don’t.
  • Trans fats are avoided.
  • Artificial sweeteners are very rarely used.
  • Processed foods with many chemical-sounding additives are avoided.
  • “Lowfat,” “nonfat” and “light” designations don’t necessarily mean a food is healthier.
  • Whole grains are preferable to “white” foods and are eaten in moderation.
  • Dairy is eaten in moderation.

Using this methodology has allowed me to manage my diabetes quite successfully over the years, but I am not a health professional nor have I engaged the services of food scientists to analyze my recipes. 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. What works for me may not work for you.

All nutritional information provided with recipes on the Diabetic Foodie website should be considered estimates only. I have used, and Corinne T. Netzer’s Complete Book of Food Counts to create these estimates.