DBlogWeek #2: Letter Writing

Dear Ms. Potato Head,

I know, I know.

Russet potatoes are no good for people managing type 2 diabetes with diet and exercise. A medium-sized Russet can run 38 grams of carbohydrate, with a rather high glycemic index, meaning they’re just full of simple sugars. I gave them up almost immediately after seeing one nasty post-prandial of around 250 mg/dl.

The thing is, supposedly yukon gold, red potatoes, and my personal favorite of fingerlings, are a bit easier on the blood sugar. And for years, as part of a balanced meal with protein source and other green vegetable, they generally have been for me. Until recently…when they’ve been far from kind as well, leading to blood sugars in excess of 200 mg/dl.

The thought that I might have to give up my beloved potatoes saddens me. Bread, pasta, rice – those can all be avoided without too many tears. But potatoes? Seriously?

I don’t want my only interaction with potatoes to be when fooling around with you and your Mister. (No, I don’t mean it THAT way, sickos who might be reading this.)

Any advice??


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15 Responses to DBlogWeek #2: Letter Writing

  1. Cara says:

    I hate the very same things about cereal. It’s the food I wish I could eat without a huge spike.

  2. Crystal says:

    I’m to the point that, surprisingly and sadly, the only potatoes that I can eat And stay in range — boxed.

  3. colleen says:

    I miss potatoes. I still have them, like you the reds, etc… but not much. It’s easier to skip ice cream than potatoes. (I’m Irish!)

  4. Kelly Booth says:

    I miss them too!

  5. Elly Lou says:

    I will never look at Mr Potato the same way again. But now I kinda think there might be a market for a S&M Potato Head. And this is why I shouldn’t be allowed access to the internet on no sleep.

  6. Vivian says:

    We should develop a hybrid diabetes potato. lol You never know. : )

  7. krista says:

    I feel your pain… I have cut back on potatoes too! But I can’t cut them out completely. How can I be of German decent and NOT eat Potatoes?!

  8. Kate says:

    Ah potatoes, I started out not being able to eat them and now I can, to some extent. I know, like you, that some day I’ll have to say goodbye. I have a tear just thinking about it. I’ve tried the mashed cauliflower and it’s good, but not really potatoes is it. Well done!

  9. Amy R says:

    ::sigh:: Potatoes ::sigh::
    Rice or noodle just don’t cut it do they?

  10. Tracy says:

    Are sweet potatoes any better? If so, I highly recommend sweet potato fries (baked or deep fried) with a little salt, preferably dipped in ranch dressing.

  11. pearlsa says:

    Wow! My head hurts trying to imagine how difficult it will be to manage post-prandial of 250mg/dl sans insulin bolus.

  12. Karen says:

    Yeah, Ms Potato Head, stop being so b . . . . um . . . . Witchy to my friend!! (Rachel, I hope she listens!!)

  13. Lorraine says:

    I’m so sorry. I have no tips other than small portions, though I appreciate that truly is not helpful at all. I’m sorry. :(

  14. Melissa says:

    I’m not sure if this type of potato is available in the US but the Carisma is low GI when cooked correctly.
    Part of this website (http://www.newsmaker.com.au/news/7298) is below:

    Naturally grown in Australia, Carisma is a great tasting potato with a Glycemic Index (GI) of 55 which is around 30% lower than other potatoes.
    Carisma potatoes can be cooked in a number of ways including boiling or sautéing. They are just as tasty when roasted or mashed however these methods may raise the GI of the potato. Carisma needs to be cooked al dente to achieve the low GI rating. Instructions are on-pack.


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