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FOODPICKER: Newsletter: Nutrition  (click here to unsubscribe)
Nutrition Q&A Newsletter:

Message from Christine:

Are you attending FNCE this year?  If so please e-mail me so we can try to get together:  nutrition@foodpicker.org

FNCE (Food Nutrition Conference & Expo) is the American Dietetic Association's annual meeting for food and nutrition experts.  The meeting is in Boston this year on November 6-9, 2010. 

If you haven't been to FNCE, I have found it is a great way to keep up to date on research, learn about new trends, and meet other professionals in the field of dietetics and nutrition.


Have a great week & be sure to e-mail me if you are going to be at FNCE!

Christine Carlson, MS, RD, BC-ADM, CDE
FOODPICKER.org, Registered Dietitian & Certified Diabetes Educator


We'd like to recognize the following FOODPICKER.org Contributors!

FOODPICKER.org Contributors: 

Tina Parce & Leslie Rathon

This week's question for your nutrition blog:

From: Alan V. (e-mail not disclosed for privacy)
To: diabetes@foodpicker.org
Date: 11/17/2017
Subject: what to order at a Mexican restaurant?

I have type 2 diabetes and love Mexican food.  Could you give me some tips on what to order at my favorite Mexican restaurant?

After you answer a question on your blog please e-mail nutrition@foodpicker.org with the link (so we know that you posted).  The deadline is every Sunday at midnight.  We will post several responses in our next newsletter!

Example: Christine's Blog


Last week's question:

From: Sheila T. (e-mail not disclosed for privacy)
To: diabetes@foodpicker.org
Date: 11/17/2017
Subject: rye or sourdough bread?

My husband has diabetes and we always eat whole wheat bread but wanted something different for a change.  Is rye bread or sourdough bread as good of an option as whole wheat?

Below are a number of responses to the above question:

Elissa Basham, RD, LD (Registered Dietitian)
Answer: Although you may already know that wheat bread has more fiber and other nutritive benefits than white bread, I do have interesting news on rye bread.  According to the Lund University Faculty of Engineering, it has been recently discovered that consuming rye flour results in better blood glucose readings than compared to wheat flour.  This is thought to be because wheat promotes a slightly higher insulin response than rye, which is impaired in diabetes... (click for entire response)

Lauren Siegfried, RD (Registered Dietitian)
Answer: It is important to know that all breads are not created equally.  When determining what type may be the best choice, take a look at the nutrition facts label usually found on the back of the packaging.  Choose a variety that contains both whole grains and fiber... (click for entire response)

Mandy Seay, RD, LD (Registered Dietitian)
Answer: Fiber increases satiety after eating, contributes to digestive health and may reduce cholesterol levels.  Foods with five grams or more of fiber, per serving, are considered an excellent source of fiber.  Additionally, if a food product contains five grams of fiber or more, you can subtract half of the fiber from the total carbohydrate serving of that food... (click for entire response)

Katie Kelly, RD (Registered Dietitian)
Answer: When you do choose wheat bread, look for a fiber content that is 3 grams or more per slice to get the most nutrients for your buck... (click for entire response)

Brittany Wright, Dietetic Intern
Answer: Whole wheat bread is the "golden standard" of healthy breads for one reason: it contains more fiber.  Fiber in foods delays gastric emptying and speeds up intestinal transit time (translation: keeps you full longer and helps keep you "going" regularly).&bnsp; Fiber is found in the bran of the grain.  Processing often removes this bran (i.e. removing fiber).  This is the reason the words "whole grain" usually denote a healthier choice... (click for entire response)

Ashley Meuser, MS
Answer: When choosing bread make sure that “wheat” or “whole grain” is somewhere on the nutritional label.  Specifically, make sure that “wheat” or ”whole grain” is listed as the first ingredient on the nutritional labels... (click for entire response)

Michelle Rauch, Dietetic Intern
Answer: Whole Grains: Brown bread is not always healthier than white - sometimes it is merely a marketing gimmick (coloring).  To tell if bread is truly "whole grain" - the first ingredient should be... (click for entire response)

Suzanne Celentano, Nutrition Graduate Student
Answer: Studies show that you have a better chance of getting the vitamins, minerals, fiber, phytoestrogens and antioxidants from whole grain foods rather than refined grains. Whole grain foods are less rapidly digested so they enter the system more slowly.  There have been studies that show a direct correlation between improved insulin sensitivity and the consumption whole grain foods... (click for entire response)

Jasmina Popovska, Nutrition Student
Answer: For the best blood glucose control in general, food should be consumed in a state which their native structure has been preserved intact.  The blood glucose response is greater when food has been considerably processed and the particle size of food has been reduced... (click for entire response)

Jennifer Moonthein Liscomb, Nutrition Student
Answer: Rye bread imparts a sweet flavor with a dark-colored crumb due to the continuous steam that cooks it.  The denser quality of the bread is due to the smaller number of pores and greater concentration of starch particles.  When eaten, the rate of digestion from starch into sugar... (click for entire response)

Rasha Husseini, BS
Answer: It is definitely possible to incorporate rye and sourdough bread into your diet as long as you choose options that use “whole”, not “refined” flour.  In fact, a study published in the American Journal of Clinical Nutrition concluded that rye bread may be a better choice than wheat bread for individuals with diabetes because it induces a lower insulin response... (click for entire response)

Carol Carr, Nutrition Student
Answer: Make sure to check out the nutritional label when buying bread products and look for whole grains in the ingredients and the amount of fiber present.  Comparing nutrition labels of rye with whole grain bread for example will help you determine the fiber ratio... (click for entire response)

Iliana Roldan, Nutrition Student
Answer: The best way to determine whether specific types of breads provide ample whole grains is to read their labels.  Check the ingredients list and make sure one of the first ingredients start with the word "whole" or "oats".  Phrases without the word "whole," like stoned wheat, cracked wheat, and enriched wheat flour do NOT guarantee the presence of whole grain... (click for entire response)


Still interested in volunteering as a Nutrition Editor at FOODPICKER.org?

If you have not yet gotten started but still want to contribute, contact us and we will send you further instructions.

E-mail Christine at nutrition@foodpicker.org to get started.

Project Instructions

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We will review your questions and submit them to our "Diabetes Panel of Experts" (who have volunteered to help people by answering questions free of charge). 

Visit the Contributors link to learn more about our volunteers.

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FOODPICKER® is a program designed to help people with diabetes make better food choices.  Our hope is that people consider the foods they consume and how they can burn them off with exercise for good health.  We embrace the guidelines put forth by the American Diabetes Association as well as the American Dietetic & American Heart Associations.  This website is completely free and brought to you by volunteers in the health care field.

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