General info: About the Recipes

The recipes on this site were specially collected for people – like me – with diabetes. All recipes are based on the principles of sound nutrition as outlined by the dietary guidelines developed by the United States Department of Agriculture and the United States Department of Health and Human Services, making them perfect for the entire family.

Although the recipes are not intended as a medically therapeutic program, nor as a substitute for medically approved meal plans for individuals with diabetes, they contain various amounts of calories, fat, cholesterol, sodium and carbohydrate that will fit easily into an individualized meal plan designed by your physician, certified diabetes educator or registered dietitian, and you.

Each person’s dietary needs are different. It is impossible to create a single food plan that works for everybody. That’s why there is included a complete nutritional analysis with each recipe. Then, no matter what your dietary goals are, you have the information you need to choose the recipes that are right for you.

A Word About Sugar

In 1994, the American Diabetes Association lifted the absolute ban on sugar from the recommended dietary guidelines. Under the updated guidelines, you can, for example, exchange 1 tablespoon sugar for a slice of bread because each is considered a starch exchange. The new guidelines for sugar intake are based on scientific studies that show that carbohydrate in the form of sugars do not raise blood sugar levels more rapidly than other types of carbohydrate-containing food. What is important is the total amount of carbohydrate eaten, not the source.

However, sweets and other foods high in sugar are usually high in fat and low in nutrients, so the choice between an apple and a doughnut is still an easy one to make. Nobody, diabetic or not, should be eating foods filled with lots of sugar. But, when calculated into the nutritional analysis a small amount of sugar can enhance a recipe and will not be harmful.

If you have any questions or concerns about the use of sugar in your diet, consult your physician, certified diabetes educator or registered dietitian for more information.

Nutritional Analysis

The nutritional analysis that appears with each recipe was submitted, in part, by the participating companies and associations. Every effort has been made by the editors to check the accuracy of these numbers. However, because numerous variables account for a wide range of values for certain foods, nutritive analyses listed here should be considered approximate.

The analysis of each recipe includes all ingredients listed for a recipe except ingredients labeled as “optional” or “for garnish.” When a range is offered, the first amount listed is used in the calculation. If an ingredient is listed with an option, the first item is used in the calculation. Foods shown in photographs on the same plate and foods listed as “serve with” suggestions at the end of a recipe, are not included in the recipe analysis unless they are listed in the ingredient list. In recipes calling for rice or noodles, the analysis was based on rice or noodles prepared without added fat or salt unless otherwise mentioned in the recipe.

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