What We’re Reading: Share Tips, Win Prizes!

Over at DiabetesMine.com, blogger Amy Tenderich has just announced The DiabetesMine Holiday Survival Sweepstakes. This is a contest that encourages people to discuss their tips on handling the holidays with diabetes and gives them a chance to win some big prizes, too.


Each Tuesday until December 29, Amy will post a question for the community on DiabetesMine.com, and people will have until the following Sunday to share their answers with a comment. Then a panel of bloggers consisting of Amy, Allison Blass of Lemonade Life, and Scott Johnson of Scott’s Diabetes Journal will choose seven or eight winning answers and award prizes to the people who wrote them.

Prizes include books, bags, low-carb snacks, skin creams, medical ID jewelry, and more. Also, at the end of the contest, the weekly winners will be eligible for three grand prizes: two years of free emergency medical notification service from WELLalarm, or one of two free two-month personalized diabetes coaching packages from Fit4D.

You can find more information about the contest, a complete list of prizes, and the first weekly question here.

This blog entry was written by Web Editor Tara Dairman.

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  • herblady

    I don’t know where else to voice this concern so I’m doing so now… I just read the chocolate cluster recipe and I’m appalled – all that sugar for a diabetic? Are you kidding me? It frightens me that she is recommending this and other diabetics will make this. I’m a diabetic and would never touch that. Is Nancy Cooper trying to make peoples sugar worse? I’m franky in shock over this. This is one of the reasons people have diabetes, because they have worn out their pancreas from eating garbage like this. I have made all kinds of recipes with stevia – chocolate covered nuts etc. No sugar – why can’t a nutritionist do the same. My sugar was 400 when I found out and don’t take any medicine because of the side effects. I’m also an herbalist and use diet (very low glycemic – low carb) and supplements to keep my fasting sugar under 120 and afternoon readings – 90’s. I’d be ashamed to put this recipe in your magazine. I’ll be shaking my head over this for a long while…

  • Tara Dairman, Web Editor

    Dear herblady,

    I assume that this is the recipe you are referring to:

    Chocolate clusters

    You will notice that the serving size is one cluster, which contains 13 grams of carbohydrate, or 1 carbohydrate choice.

    It is an erroneous–though persistent–belief that people with diabetes cannot eat sugar. Sugars contain the same amount of carbohydrate and calories per gram as starches and have the same effect on blood glucose levels. With any carbohydrate-containing food, the key is to control portions and fit it into your diabetes meal plan.

    A good blog entry to read on this topic is “Having Your Cake and Eating it Too: Fitting Sugar Into Your Meal Plan.”

  • CalgaryDiabetic

    Dear Tara and Herblady.

    This is so. Normally what we call sugar is sucrose which is composed of one half glucose which goes directly into the blood stream and one half fructose that the body has to work long and hard to convert into glucose. I dont recommend eating fructose because it may raise your triglyceride levels a lot. But I did a test eating 45 grams of fructose and 45 grams of whole wheat bread. My blood sugar whent to the moon promptly by eating the bread and did not increase much with the fructose.

    What people may not full realize that starches are pure glucose in a long chain molecule which the enzymes in our saliva promptly cut into blood sugar units. So bread, patatos, rice are more toxic than sugar if you consider the immediate rise in blood glucose that they cause. This is why eating hard (al dente) pasta and or putting a lot of grease(use those with low saturated fats like canola or olive) on the starch which makes it less susceptible to be wetted by our saliva will reduce the rate at which it turns into glucose.