You have 2 conditions whose management depends a lot on what you eat. You can definitely have one plan that meets the needs of both conditions.
The cornerstone of diabetes management is consuming the amount of carbohydrate that is right for you. The best way to determine this is to test your blood sugars before and 2 hours after the first bite of the meal. At 2 hours after the meal your blood sugar should be under 140 mg/dL (or the number that your health care provider has determined is right for you.)
Frequently this is accomplished by having a half plate of vegetables at lunch and dinner, but this needs to be modified according to your ability to avoid symptoms from the colitis. If vegetables are irritating to your system, then you may choose to fill up more on protein sources (fish, poultry, eggs, beans) and protein smoothies plus healthy fats and oils according to your personal tolerance level (avocado, olive oil, any nut butter such as almond or sun flower seed and coconut oil). The proteins and fats/oils will not raise your blood sugar.
There are a few nutritional approaches to ulcerative colitis, depending on how severe your condition is. While continuing to focus on carbohydrate control, you may want to see if you have any food sensitivities, using an elimination diet for 3 weeks. Many people with ulcerative colitis are sensitive to grains (breads, pasta, crackers, etc) and dairy products (anything made with milk). Sugar, alcohol and fast food can also cause flare-up.
You may want to read The Inside Tract by G. Mullin, MD and K Smith, RD to help guide you onto the right path for managing both conditions. After reading the book, you will be able to ask the right questions that will enable you to find the right practitioner to work with. Click here to find a registered dietitian near you.
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