What foods do you prep for a diabetic? Most everything in cans or dehydrated is a big no-no for diabetics. You can’t live on tuna and green beans.
What foods do you prep for a diabetic? Most everything in cans or dehydrated is a big no-no for diabetics. You can’t live on tuna and green beans.
Glucerna?
NutrisystemD?
Freeze-dried veggies?
Canned chicken breast?
Fresh dove/fowl? (If you’re a good shot and they’re readily available :)
Just a few things that came to mind. If IRC diabetics can have protein and veggies, right? Maybe the glucerna and/or ND could supplement the others?
Type 1 or type 2?
Can diabetics have beans or rice? Those make a complete protein. If rice is out, then I don’t know how to make a complete protein out of beans without the wheat or rice. So canned meat would be the thing then.
What is the typical diet of a diabetic? Lots of foods come freeze dried these days, although that route is pricey.
Exactly true, my FReeper friend !
I have spent almost three hours looking for a prepper diet for diabetes, type 2; I have found none that directly address the issue.
Most prepper sites advocate storage surplus of diabetic supplies, even offering insulin and supplies where it can be purchased at reduced prices,
but almost all recommend saving seed or developing artisan craft skills, and some encourage indoor gardening to maintain a fresh food supply.
Canned goods are forbidden due to the excess salt added for the retort process of canning foods; perhaps practical for the general population, but not for diabetics.
Perhaps the secret may be in "freeze dried foods" in which foods are flash-frozen; the foods just need to be re-hydrated,
They retain their original shape and nutrition and vitamins, but due to their size and bulk, they are not conducive for travel, or "bug-out".
I will send you what I have found today, thus far.
Sure you can. It would be boring, but life sustaining.
This is the most tender meat and great flavor to eat straight from the jar, and you control whatever you want to put in it. I put just about 1/4 the salt of a typical recipe, and no other seasoning except for homemade bone broth or use a tsp. of bullion if I don't have it.
It's so simple as I use the raw pack. Just chop up the meat, and put it in the jars add the salt and broth. Put on the lids and rings and process. It's cheaper than any prepper food or supper market crap and no worries about what may be leaching into it from the can.
Veggies are also easy, and you could even make up your own mixed veggies-go easy on the taters and starchy stuff, and put in extra onions celery etc. Again, I just add a small amount of salt and boiling water.
Throw a jar of meat and another jar of veggies in a pot, and add spices - Mexican, Moroccan, Asian, American - it all tastes different depending on how you spice it up for variety.
I bought bulk amounts of spices and vacuum sealed them with desiccant - all the ones that I use the most anyway. Also you can dehydrate a lot of stuff or freeze it.
The biggest problem for a diabetic, I would think is the insulin - I don't think you can stock that in sufficient quantities can you?
If this is type 2 diabetes, then there are some spices that are used in other countries. The two that have had actual research that showed some effectiveness were Caraway - used by Moroccan Drs. and Cinnamon.
The cinnamon had several studies - 1-6 grams (1/4 - 1/2 tsp) was effective by 29% lowering of blood sugars and helped to stabilize levels effective at every level and persisted for 20 days after the study-so maybe wouldn't have to take it every day after a while.
They also tested supplements of 250 mg and 500 mg which were also effective. Sprinkling cinnamon over rice pudding prevented spikes in blood sugar level.
The Moroccan remedy is 1g of Caraway to 1/2 cup of distilled water - simmered for 10 minutes, after reaches boiling. Then consumed throughout the day. Therapeutic study on this was effective, but was done on rats - no humans.
Additional spices/food thought to be helpful-but I don't have the research handy: Almonds, Basil, Bay leaf, Chile, Cocoa, Coriander, Cumin, Curry leaf, Garlic, Mustard seed, Onion, parsley, Rosemary, Sage, Turmeric.
Now it is also important to have adequate healthy fats - these will slow down the starches to help prevent insulin spikes.
If the person has their insulin, and happens to have taken too much, a little honey and OJ under the tongue will help restore to normal.
Hope that helps. Since I stopped eating grains, and my dairy is mostly cheese, butter, eggs, and whole milk or yogurt (limited on the milk and yogurt), I no longer have issues with insulin spikes and that starving sensation or craving for carbs that I used to have.
I should have mentioned also, that I buy canned shrimp, tuna, salmon, and clams. I have a great recipe for seafood chowder that I use with the shrimp or clams. There are dozens of recipes for salmon and tuna.
I figured fish once a week - so each week during the month is a different fish/seafood. Made it easy to calculate and then I just ordered them by the case.
All of my preps are used regularly, so when I open a can or jar, then I put it on the grocery list to replace it. Some exceptions are the long term storage items like canned powdered milk, beans, etc. That stuff is good for 20 years - it’ll probably be here long after I kick he bucket. LOL