Last night’s OzDOC chat on food was engrossing enough to draw my attention away from the first ten minutes of Australian Survivor, so I’m elaborating on it today.
I relied on this advice heavily in the beginning. I religiously sought out foods that were low in fat and had a low glycemic index ranking, regardless of their nutritional value or carbohydrate load. I continued to eat a lot of processed foods that were seemingly healthy – cereals, juices, yoghurts, canned fruit, brown bread, muesli bars – and ridden with hidden sugar! I often remember testing my blood sugar at uni after breakfast, unable to make the connection between a level of 17 and the foods I was eating.
In the beginning, I definitely used to shy away from foods that weren’t blood sugar friendly. And when I did eventually cave in and eat them, I would feel super guilty for the numbers that followed. One of my biggest shifts in the past year or so has been having more confidence in working my way around the foods that I want to eat.碳水化合物计数和预掺入胰岛素这是过去几个月的最佳资产。我从经验中学习。随着时间的推移，我对某些食物对我的血糖水平有什么影响以及我如何能够努力工作。
另一个大型转变一直在改变食物周围的一些旧习惯。Cutting the sugar out of my coffee and tea是最难的，但最有价值的。含糖饮料的同意。我不再为我的三个咖啡感到非常内疚！下午零食仍然仍然是我的弱点，但我试图这些天准备好了，而不是从橱柜和冰箱来回来回做好准备。我仍然吃碳水化合物, but in a lot more moderation and balance than I once did. I don’t shy away from higher fat foods either, especially for nutritional value such as iron or protein.
I still do eat chocolate. And cannoli. And donuts. When I go out for meals, I usually give it my best guess, regularly test and try to enjoy myself.