When my father learned he had Type 1 Diabetes, cutting down on sugar could not stop him. My mother developed Type 2 Diabetes years after my father's diagnosis. She had been trying to stop him by sharing his sugary binges. As far as carbohydrates go, I eat a lot of bread, pasta and rice. Therein lies my fate to diabetes.
During that time, my mother switched to brown rice and whole wheat bread. She also used Wheat germ for breading the meats and fish. She also tried substituting butter with margarine, which she later found out had more trans fat than advertised. They had to watch their caloric intake due to their high cholesterol and high-blood pressure on top of being diabetic. That's when we started using I can't believe it's not butter! brand. As for the sugar, she tried Sweet'n Low and EQual sweetener until her assignment about substitute sugar put a damper on it. Brown sugar became the best choice until the FDA put a damper on it too. She decided to stick to honey. So, honey it was.
She then tried other substitutes for eggs considering it was declared high content of fat and cholesterol; FDA dissing out the high protein content of the yolk. For a while she had me separate the white from the yolk when baking a cake. Then add the yolk later when the batter starts to form. As a dutiful child, I didn't argue. I knew the egg was still the egg, regardless. Why she even bother listening to the FDA, is beyond me.
I was utterly perturbed that the produce aisle at the grocery stores are selling Omega-3 eggs. Being the child I was back then, the truth from it just couldn't be possible. Omega-3 is only found in Salmon among other food resources. Back then, my mother had us take Fish Oil from a gel-like pill. Why would anyone put Fish Oil in an egg?
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Yes, an image of a chicken-fish did cross my mind. Although not exactly like that, still - utterly disturbing. I still use vegetable oil to this day when I fry my dishes. The trick is to have the pan and the oil properly heated at the right temperature. No, flash frying does not help. Flash frying as I observed, is meant for chips - whether it be corn, rice, pork skin or potato. Otherwise, you'd be sinking your teeth into uncooked food. One incident, I lament to experience with distatse. It happened at Tir Na Nog's restaurant. The batter was fried alright, but the fish wasn't. I hacked and spitted. Not only was the fish raw, it wasn't even fresh. Offering me another one to compensate a bad serve was not the best customer resolution either.
I discovered that the meat itself simmers out its own natural oil and juices. This happened when I had ran out of vegetable oil one day. I must have not been paying attention the last 20 years of my culinary arts since I am my own sous chef too. I have always seared the meat before I prepare the rest of the ingredients. Not because I choose to. I just don't have the counter space. I cut the meat, put it in the pan and wash my hand. Put on my gloves, clean the counter, take off the gloves, put on a new cutting board, cut the vegetables, put it in the pan and wash my hand.
Since that incident, I rarely put oil on the pan. I just heat up the pan, let the meat "sweat" and put in the rest of the ingredients.
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| The food pyramid during my childhood |
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| The food pyramid now |
Depending on what I'm in a mood for, here's how I work my meal plan for the day. The question always default to this: "What do I want to eat today?"
Breakfast:
1 cup of cereal in a 14 Fl.oz bowl with 4 Fl.oz pasteurized whole milk
1 cup rice with over-medium egg and/or bacon, sausage, Hormel's roast beef
Smucker's Peanut Butter Sandwich on whole wheat bread
1 1/2 cup of herbal tea (Jasmine, Camomile, Black or Green)
Lunch/Dinner:
1/2 cup to 1 cup of rice with 1/4 cup serving of meat and 1/2 cup serving of vegetable
1 cup of pasta with six 1 serving size meatballs accompanied with Pomegranate juice to counteract with the cheese
Snacks:
Planters NUT-rition Heart Healthy Mix, Digestive Health Mix or Energy Mix
Sun Chips Garden Salsa or Lays Tomato and Basil Chips
Eating out is entirely a different subject. I usually take home the rest. I eat the same portion I do at home, which is 1 cup if not, less. I drink Sweet Tea or Coke with my meals while dining out. I do not trust the water they use. At least, I know for a fact their tea is brewed in hot water. Anything at that temperature kills the germs.
I used to drink plenty of water and milk. I haven't done so in a while. I should start doing so again. Needless to say, after reading the Food Lovers Fat loss System book, I know I'm doing something right. Only on my time - not theirs.
I'm still going to stick to my doctor's recommendation and what Dr. Ornish advised in his book. I will only stick to what is natural. Tomatoes being the fruit they are and cow's milk as Louis Pasteur had it. If it gets me some curves, so be it. At least I have them, considering I'm a woman. I am already eating healthy, why do I need to stress myself even more with a "system" I know does not suit me based on my eating habits?
I realize my metabolic rate is not as fast as it used to be. It's a natural thing. I'm accepting the fact that I'm aging. I am aware that I do need to watch what I'm eating. I have been since my high cholesterol diagnosis. There's no harm in small indulgences with ice cream or chocolate. Whatever makes you feel good and happy, is a healthy treat.
The more stress and guilty you feel about what you're eating, so does your body. Listening to your body's hurts and pains can direct you to a better solution to a healthier lifestyle. I've never been happier. My skin thanks me for it. I haven't had a dehydrated skin attack since the diet change.
If I do continue following this trend, I'm definitely diabetic free. I wouldn't know that until my doctor runs another blood test. Until then, I'm sticking to what makes sense.
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