dLife Nutritional Guidelines and Recipe Finder Details and Disclaimers
Based on current scientific evidence, dLife supports a nutrition plan that should be individualized based on nutritional needs and food preferences. dLife believes that the healthiest way to eat is the same whether you have diabetes or not. That is, the majority of people are best consuming a diet consisting primarily of nutrient-dense, whole foods that are low in glycemic impact. promote a diet that includes healthy fats such as olive oil, nuts and avocados, and a diet void of transfats. We monitor saturated fat and cholesterol. We do, however, find strong evidence to support carbohydrate control for blood sugar management and overall heath and promote a whole foods diet that's high in fiber. (For a list of scientific references, send a request to editorial@dLife.com.)
Please note: dLife also recognizes the individual nature of diabetes, blood sugar patterns, and treatment needs. When possible, patients should consult with a registered dietitian who is also a certified diabetes educator along with their diabetes care team, to find the carbohydrate intake level and diet composition that works for him or her.
An Important Note on Fiber
While dLife has no specific guidelines for fiber content, we recognize the numerous health benefits of fiber and encourage people to consume the recommended 25 to 35 grams of fiber each day (most Americans average much less). Carbohydrates from fiber sources often have a blunted effect on blood glucose levels. In carb counting, many health organizations suggest that you can deduct grams of fiber from total carbohydrates in a food when the amount of fiber is 5g or more. Some experts say to deduct half of the grams, some say all of them. If you take insulin, talk to your healthcare provider about whether or not you need to adjust your insulin-to-carbohydrate ratio when much of the carbohydrate you're eating is fiber.
dLife's Recipe Finder
Because dLife suggests minimizing carbohydrate content for better blood glucose control and weight management, dLife recipes are categorized by per-serving carb count. Those recipes with 30g or fewer of carbohydrate are labeled "Carb Safe," those with 15g or fewer are "Low Carb," and those with 3g or fewer are "Very Low Carb."
To be included in the dLife Recipe Finder, recipes must contain NO MORE THAN the following, per serving:
CALORIES: 500 (main dishes); 350 (everything else)
CARBOHYDRATES: 45g (30g to be designated "Carb Safe," 15g for "Low Carb," and 3g for "Very Low Carb")
SATURATED FAT: 8g
These guidelines may not be appropriate for everyone; patients should always check with their diabetes care team about the dietary regimen that works best for them.
Note: The dLife Recipe Finder is powered by software from ESHA Research, which has a food database comprised of more than 27,000 items, including extensive nutritional information on each. The nutritional analysis found on the recipe pages in the dLife Recipe Finder (the "Recipe Pages") is calculated from the individual ingredients in each recipe, using the nutritional data found for those ingredients in the ESHA database. While we do our best to ensure accuracy, dLife makes no representation or warranty regarding the information contained in the ESHA database or the Recipe Pages or the accuracy thereof, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered. With respect to the Recipe Pages, dLife specifically disclaims all warranties, express or implied, including but not limited to the implied warranties of merchantability and fitness for a particular use. Please note that the nutritional analyses contained in the Recipe Pages are not intended for use in medical nutrition therapy. If you are following a strict diet for medical reasons, it's important that you consult a health professional about using the dLife Recipe Finder for meal planning related to health management.
Also, please note that when you manually change the number of servings in a recipe and use the "recalculate" function, the ingredient amounts scale to the new number of servings, but any ingredient amounts, cooking times, and/or temperatures referenced in the directions still refer to the original recipe yield.
Steak with Balsamic, Soy, and Worcestershire Sauce Chopped Eggs and Onions French Style Vinaigrette Buttermilk Biscuits Red Wine and Rosemary Glazed Sweet Onions Green Beans and Rotelle Salad South-of-the-Border Chicken Herbed Peas with Mushrooms Kasha with Zucchini and Onions Mexican Beef Chili Mac
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