Eating well with diabetes

There is plenty of litterature on healthy eating when you have been diagnosed to have diabetes, but it is hard to find advise on what is a good eating plan to keep blood glucose down with diet alone. I want to share my findings, which I have tested multiple times.

Books I have found to be helpful are listed below. All have recipes:
Gretchen Becker, Type 2 Diabetes, An essential Guide for the Newly diagnosed, A patient-Expert Walks You Through Everything to Learn and Do The First Year.

Louise Blair & Norma McGough, Quick Cooking for Diabetes, Great tasting food in 30 minutes or less.

Antony Worrall Thompson, the sweet life. 101 indulgent recipes made with SPLENDA sweetener.

Antony Worrall Thompson with Azmina Govindji, Healthy eating for Diabetes, for the first time, a chef and a dietitian have worked together to create 100 really, really delicious recipes, published in association with Diabetes UK

Reader’s Digest Health Solutions, Beating Diabetes

Dr Charles Clark & Maureen Clark, The Diabetes Revolution

Fiona Hunter & Heather Whinney, the what to eat
& what to cook
to treat type 2

Stella Bowling, The everyday Diabetic Cookbook, published with Diabetes UK

Jacqueline Bellefontaine, Diabetic cookery

Marsha Cosentino, Quality whole food cooking and baking with spelt SPELT HEALHY

It is surprising that except for the last mentioned title, there is no documentation of the positive working of spelt. I got the tip from a professional who had very good results with spelt. Most books recommend to eat more low GI food, but what is that exactly? How does that work?

I have also looked for documented advise on how some combinations of food help to bring blood glucose down. Something that works well is to mix rice (brown or brown basmati rice) with soya beans.

I am not a medical doctor and I can only write on what works for me and keeps my bg levels low enough to be called prediabetic.

— I bake bread from spelt (half white spelt, half wholegrain spelt) in a Panasonic bread machine, a SD-2501, which has a special program for bread, made from spelt flour.
— I also always eat soya beans when I eat rice. It is a lot of work to prepare soya beans as they need to soak overnight and they need to be boiled for a long time, (which I do in my slowcooker), but they last for at least a week, when prepared.

The general advice is to stay away from potatoes, but small potatoes, boiled in the skin are fine for me.

I hope to write in this blog recipes of tasty meals, which have no negative effect on blood glucose levels.