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Diabetes and Aspergers - is there hope!

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This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
J

joy1959

New Member
Relationship to Diabetes
Type 2
Hi. I have just started using the forums and can see a wealth of useful advice, guidance and information for 'newbies'. However, a problem I have is that I have Asperger's - with a few 'sensory' issues particularly with food. I have an issue with texture and smell (eg: I can eat raw cabbage but will gag if I try and eat cooked!), I will eat meat (but only if it looks like a piece of meat!), I like 'dry' foods (I wept profusely when they put gravy on my meal at my brother's wedding and that was nearly 50 years ago - memory is still vivid!), but I can tolerate baked beans. I would be quite happy with beans on toast every day.The only soup I eat is Heinz vegetable soup but without the vegetables! Friends laugh but when I was diagnosed I spent an hour in the supermarket reading labels and left with nothing. I do eat plenty of fruit, love nuts and cheese but am really struggling to eat a low carb healthy range of food. Any suggestions welcome.
 
You don't mention salad, are you ok with that? You also don't mention root vegetable (like sweet potatoes, parsnip etc). Whilst not the best diet, beans on toast has a lot to recommend it, you do need to see what the carb content is though as a lot of beans have sugar added. Can you manage either wholemeal bread for your toast (or even Burgen bread). How about Omelette?
Hopefully someone else might be able to help you more.
 
Hi. Does a bit of lettuce and raw carrot count as salad?? Sadly the only root veg I eat are potatoes and carrots. I know many many people will just think I'm odd ( probably right) but I have tried different foods over time but prefer not to retch in public! I eat eggs - when in a cake or Yorkshire pudding! Thankfully my two sons eat whatever is put in front of them! I do always have decent whole meal or granary bread - sadly probably too much of it. So, I am on a food journey for the forseeable, but hopefully will get there!!
 
How about stir fried veg? Then you still have the texture of (almost) raw crunchieness, but can add more variety of veg - eg carrots, beansprouts, waterchestnuts, mushrooms, so youre not really cooking them, just warming them up a bit?
 
Also just a thought - if you like baked beans, try making your own - then you can cut down the amount of sugar in the sauce - and maybe vary the type of beans as well?
 
Hi and welcome Joy. So the texture of soft/slimy food is an issue? How are you with green beans either french or string? Not as crunchy as carrot or raw cabbage but not a soggy veg by any stretch of the imagination. Sprouts cooked a bit less so they are still firm but not soggy (I love soggy sprouts!)

One of our staples for the week is a pork chop with green beans and butter on the side (DH likes his butter melted over the beans 😱🙄)

Give us a bit more information and we might be able to come up with a compromise to help you.
 
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
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