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Matt Sebastian Healthy Eating for Diabetics INTRO What’s the big deal with following a diabetes diet? Just cut out the sugar! If only it was that simple. But you can enjoy your meals if you follow the tips of our next guest. Here to explain how is Matt Sebastian, a dietitian with the Diabetes Association of Greater Cleveland.

Question: When we hear about diabetes, we think of controlling our sugar intake. But a healthy diabetic diet is more complicated than that, isn't it?

Answer: Diabetics have to worry about their total carbohydrates, not just sugar. Carbohydrates like rice, potatoes, corn, pasta, bread, and cereal are broken down into sugars when digested.
For example, a cup of Grapenuts cereal looks healthy on the label-only 5 grams of sugar. But if you look at the total carbohydrates, that's 100 grams-too much for a diabetic's morning meal. I tell people not to look at sugars-just total carbs.
Also, diabetics are 5-6 times more likely to suffer a stroke or heart attack than those without diabetes. So you also want to eat a heart healthy diet with lower salt and fat intake as well. So, as you can see, there's no general "diabetic diet." But we can make some adjustments.

Question: Let's walk through a healthy menu. Cold weather is a great time for soup.
Take chicken noodle soup, for example. If you load up on noodles, the soup may be too high in carbohydrates. However, if you make the soup with more vegetables like celery and carrots, and additional lean chicken, the soap will be healthier and will also fill you more quickly.

Question: What about a choice of entrée?

Answer: People can get tired of the healthy "chicken and vegetable" meals. One way to spice it up is to literally use spices and herbs. Experimenting with new spices and herbs is a great way to lower your salt intake. For example, Mrs. Dash has been around for years as a salt substitute. Now there are also marinades you can use to add flavor, or, if you don't have time, that you can use to baste the meat. And in addition to chicken, you can consider other lean meat like fish and pork roasts.

Question: Beverages are an easy way to eat lots of sugar. Here you have a healthy alternative.

Answer: Here I have a sugar-free lemonade that uses Splenda.

Question: Here's a tough one. What about dessert?

Answer: Balance, moderation, and cutting corners are the keys to healthier desserts. But you still have to read the labels. Many people buy sugar-free cookies, but they often have the same amount of total carbohydrates as regular cookies, but cost more and don't taste as good.
Instead, try some substitutions in your favorite recipes. Use half sugar and half Splenda. Consider using applesauce instead of oil. And start small-don't make tons of substitutions at once. Try one and see how the recipe turns out, taste wise, so you can make adjustments.
Here I have a Banana Cream Angel Bites dessert. The small chunks of pound cake are an example of moderation, and the cream part uses Splenda.

Question: We'll have all of these recipes up on our website, www.golden.tv, but where else can you call for more information?

Answer: You can also call the Diabetes Association of Greater Cleveland. It's a local nonprofit for people with diabetes. You can call anytime to talk to a nurse or a dietitian to help your own personal situation.

Great taste doesn't have to disappear with diabetic dining. To get today's recipes, or to learn more about diabetes, give the Diabetes Association of Greater Cleveland a call. The number's next. My thanks to Matt Sebastian.