If someone gave awards to diabetics for smart lunchroom choices, I’d win every one in my company’s meager cafeteria: Two or three servings of veggies and a 2- to 4-ounce serving of meat, skip the bread. Just what this diabetic needs to manage his blood sugar.
I do a good job at dinner, too, which I cook for my family most nights. But my Achilles’ heel is breakfast: I hate it.
I’m really busy in the morning, I don’t feel hungry, and my blood sugar is usually high, a common diabetic problem. So I often skip that early meal. Read More