Coping when others are eating sweet treats etc

[New-journey]

There's always pop corn, pop your own and add your own flavours, you will need to eat a lot to make an impact on your blood sugars. It's just a mind set really as in find an alternative or do you really need or want to eat what others are eating?
How about a nut selection chopped up, then mix in some very dark chocolate add some sweetener if a bit bitter then put in a baking tray to harden in the fridge break or cut into small squares/chunks and that's your go to treat if you need it. Obviously loads of other options that are low carb. Where there's a will there's a way 🙂

Brilliant reply with great ideas. It has to be sustainable so having low carb alternatives is a good plan and I believe taste buds can change so it gets easier.

 

[Grogg1]

Less than a month after being diagnosed I had to deal with an office buffet for Xmas that was out for 3 days. Crisps, sausage rolls, cakes, etc. All the banned things! There was some cheese out which I had some of the first day and said to the organiser "there's one thing I can eat". At the end of the day she said "I'm taking the cheese home as it can't be put back out tomorrow"! After the buffet came the boxes of chocolates that are still out now!! So many boxes for an office with 40 people in. I'm tempted to speak to management to ask that we only have them out on special occasions as walking past them numerous times a day and telling colleagues who have grabbed a few "no I don't want one" is a PIA. At home my OH can eat what he wants though he says he doesn't like to eat too much junk in front of me. My DD isn't an issue as she's vegan so only eats dark chocolate which I can have a square of.
Yesterday I did a family meal and made apple crumble, my all time favourite, but I didn't eat any yesterday or today (we have left overs). I did have some cake (made by a baker and vegan and she told me she had used double the amount of sugar for the butter cream as diary free butter runnier so wouldn't stiffen up. I had a normal slice complete with icing and tested 2 hours later - 8.9 so not too bad. I wanted to check reaction (heehee) so had a smaller slice this afternoon and 8.6 and three hours later 7.3 so now I have reliable data on how the cake affects me. I won't be indulging in these cakes regularly, it was a special occasion and special order but I know by limiting my carbs that a small treat won't affect me too badly.

At home over Christmas I did allow myself a celebration chocolate - just one, if I wanted it. Surprisingly easy to not take one when you know it's allowed but it's not good for you.

 

[mikeyB]

I love baking, I always have. And I'm good at it. I make some delicious sweet pies and cakes, and rarely if ever eat any of them. I just love the look of pleasure on other people's faces when they eat them. That's satisfaction enough for me, cos I know how much butter and eggs(Creon needed), and sugar and flour (insulin++ needed) in some of them that I'm actually terrified to try them Though I do lick the bowl sometimes.

And don't tell me to try alternatives. Nothing works as welll as real flour, or butter, all natural as is sugar, and that certainly cooks better than any artificial or new "natural' product. All these other carb free flours give things a taste I don't want. I use ground almonds for Bakewell tarts, but not in the flipping pastry. It ruins the overall taste.

 

[Anthaas]

I love baking, I always have. And I'm good at it. I make some delicious sweet pies and cakes, and rarely if ever eat any of them. I just love the look of pleasure on other people's faces when they eat them. That's satisfaction enough for me, cos I know how much butter and eggs(Creon needed), and sugar and flour (insulin++ needed) in some of them that I'm actually terrified to try them Though I do lick the bowl sometimes.

And don't tell me to try alternatives. Nothing works as welll as real flour, or butter, all natural as is sugar, and that certainly cooks better than any artificial or new "natural' product. All these other carb free flours give things a taste I don't want. I use ground almonds for Bakewell tarts, but not in the flipping pastry. It ruins the overall taste.

As someone who also absolutely loves to bake (and cook in general), as a type 1, why is injecting additional insulin a problem? Make some cake and have some with your evening meal, and inject for it? As far as I am aware this is absolutely fine?

 

[Robin]

As someone who also absolutely loves to bake (and cook in general), as a type 1, why is injecting additional insulin a problem? Make some cake and have some with your evening meal, and inject for it? As far as I am aware this is absolutely fine?

I find having cake after a lower carb first course is fine, but that's not when I normally want cake. Having it mid afternoon with a cuppa requires preplanning, or rather, pre injecting, to avoid a huge spike before normal Bgs are restored, and it ain't always worth it (or isn't possible, if you're having tea out, for example. Tea and cake in a garden centre is a particular peccadillo of mine).

 

[Grannylorraine]

Thank you for all of your replies. I am also a keen baker, so all cakes will now be for other people. I have spoken to hubby about it and he agreed he will sit and eat ice cream in the kitchen, so I compromised as well that he can eat his M&M's in the living room as long as he keeps the packet out of site and puts it back in the cupboard when he is finished.

Someone wanted to take me for an afternoon tea for my birthday in Feb, so I explained the situation to them and said can we do it later in the year when I have lost some of the weight and have a much better idea of what I am eating, hopefully blood glucose will have gone down and one bad meal won't do so much damage.

Loving this forum.

 

[Stitch147]

One of the guys on my team made a cake today and brought it in, everyone else has been tucking in (including another diabetic on my team!) but I have resisted tempation and had a satsuma instead!

 

[Radders]

As someone who also absolutely loves to bake (and cook in general), as a type 1, why is injecting additional insulin a problem? Make some cake and have some with your evening meal, and inject for it? As far as I am aware this is absolutely fine?

It depends on whether weight is a problem, and what people's relationship with food is like. Also how rapidly insulin works, and carbs are digested, all of which are individual things.
In 25 years I have tried the approach you suggest over and over again, hoping that I could somehow make my levels remain good and my weight healthy, and I was kidding myself. But that's me. Now if I want a large carb treat I save it for after a long bike ride. To maintain healthy levels and weight I need to keep cake to a minimum.

 

[Matt Cycle]

Less than a month after being diagnosed I had to deal with an office buffet for Xmas that was out for 3 days.

Now that's what I call a buffet. 3 days!