If you’re a sufferer of type two diabetes then you’ll know how tricky it can be to find tasty things which are good for you and won’t disrupt your condition. It’s an issue which has caused lots of diabetics to slip up and in doing so let their blood-sugar get out of control. This can cause all sorts of damage and if left unchecked for a long period of time, it could well result in death. For this we’ve decoded some of the terminology you might typically find in a menu, telling you what it means and why you should or shouldn’t eat it!
Au Gratin – A dish covered in breadcrumbs or butter and cheese. Potatoes au gratin are sliced thin and served with cream, garlic and cheese after being grilled. Tasty sounding but terrible for your diabetes!
Creamed – An American thing, blended with cream and butter. Creamed corn, creamed spinach etc. Terrible for you!
Bisque – A rich soup which generally uses cream as a base, this adds a lot of saturated fat and as such should be avoided.
Hollandaise Sauce – Terrible for you. Egg yolks and butter in large quantities, avoid as much as possible.
Deep Fried and Breaded – Should be avoided too, clearly. Breaded might be okay for you if it’s been baked and not fried itself but in general, processes like frying which seal fat into foods should be avoided where at all possible.
Crème Fraiche – Rich and tasty, this is only acceptable if it’s the only fatty thing you’re eating. Having it with whole gran pasta and lean ham or salmon would be alright, not healthy, but alright if you were to use it sparingly. You don’t need loads for a really satisfying taste!
Casserole – Make sure you get the details before you order, some can be very healthy but others might be a dumping ground for all sorts of high saturated fat!
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