How did your diagnoses influence the way you eat?
My eating habits were actually pretty good before my first diagnosis. I worked out a lot and ate lots of greens, fruits and water. I’d enjoy the occasional burger or cocktails with friends, too. After being diagnosed with type 2 diabetes, my eating patterns didn’t have to change too much. I did have to start being more conscious of macros – especially carbohydrates, which spike blood sugars. But food became hard to manage. I felt like I was eating well and counting carbs, but my blood sugars weren’t reflecting that. When I found out I actually had LADA and that I needed insulin, I had to be even more conscious of counting carbs so that I could take the appropriate amounts of insulin for my food without having low blood sugars. At first, remembering to count carbs all the time was difficult. Also, researching what I ate and weighing it to find the carb counts were so time-consuming. But now? I’m a human carb calculator! I can look at foods and estimate the carb counts pretty closely.
What’s something positive that came from your diagnosis?
This story is from the Fall 2021 edition of Clean Eating.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the Fall 2021 edition of Clean Eating.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
Summer Lovin'
Bushels of berries, peaches, nectarines, cherries, plums and more beckon at the market. Buy them all and soak up the sun in these bejeweled desserts.
Into the Wild
Cooking along the 500-mile Colorado Trail taught Clean Eating editor Amanda M. Faison how to transform the campfire into a kitchen.
![[ Three Ways ] Tropical Punch](https://reseuro.magzter.com/100x125/articles/6144/994436/qSC8RoLOC1657772079105/crp_Hibiscus-Jamaican-sorrel-Recipes.jpg)
[ Three Ways ] Tropical Punch
Of African origin, hibiscus or Jamaican sorrel, is an important staple in West Indian and Mexican cooking. Hibiscus is sour enough to make you pucker and tropical enough to evoke the islands. Popularly brewed as a tea, the dried petals play well in savory or sweet recipes, too.
You Had Meat Tacos
"When it's done properly, taco should be a verb," declared Jonathan Gold, the late restaurant critic of the Los Angeles Times. Tacos are much more than a meal; they're an action.
The Multitasker
Collagen usually makes headlines for its skin-saving benefits. But did you know that it's also an essential nutrient for joint health? (Especially if you sit at a desk all day.)
The Minimalist
Summer cooking is all about fresh and fast and avoiding the stove.
Lighten Up
If you've had an air fryer in your online cart since the start of the pandemic, it's time to commit. Let's just say it'll change your life.
JUST RIGHT
The classic low-country boil is a celebration of place, tradition and ratio.
Recovery Days
The mantra that food is fuel is gold, but food as refuel is equally valuable.
Lower your impact without sacrificing satisfaction.
Eat like a Reducetarian.
