Because knowledge is key
Type 1 diabetes, or juvenile diabetes, affects about 10 percent of diabetics. It occurs when the cells in the pancreas, which secrete insulin, are destroyed by the body’s immune system so the pancreas can no longer regulate blood sugar levels. Insulin is currently the only available treatment.
Type 2 diabetes is most common in adults and is characterized by a decrease in insulin production and/or an increase in resistance. It is often accompanied by excess weight.
Our in-house dietician has got you covered
In general, the ideal is 45 to 60 grams of carbs per meal for women, and 60 to 75 grams for men. A treatment that involves several doses of insulin allows for a wider range because the doses can be modified depending on how many carbohydrates you’ve consumed.
Here are two useful resources:
With moderation, absolutely, unless your doctor says otherwise. However, remember that alcohol can have a hypoglycemic effect as it can inhibit the liver’s ability to release glucose in the blood. People taking insulin or their secretagogues (a medicine that stimulates insulin secretion) are at a greater risk of hypoglycemia.
Trick question! While some sugars (like agave or maple syrup) cause blood sugar to rise slightly less quickly than others, modifying recipes is not recommended two reasons: First, these sugars won’t “train” a diabetic’s palate to desire less sugar. Second, in the end, all sugars contain about the same amount of carbohydrates.
Stevia is a plant-based product that is 100 to 300 times sweeter than sugar, so only a pinch is needed to get that sweet flavour (to see how your body reacts, test your blood sugar often). As for other sugar substitutes (aspartame, sucralose, etc.), Health Canada recommends consuming them in moderation.
Whether you're cooking for yourself or guests, making delicious, diabetes-friendly meals is easier than you think. Note that our appetizers and desserts contain a maximum of 30 g of carbs, while main meals contain 45 g at most. Now get cooking!
For 1/6 of the recipe
|Total Fat 12 g|
|Saturated Fat 2 g|
|Sodium (salt) 62 mg|
|Carbohydrate 34 g|
|Fibres 7 g|
|Protein 21 g|
Our recipe selection criteria as a handy checklist