Anonymous wrote:

Anonymous wrote:When I have patients like that, I usually have a shared decision making discussion on which problem we will address through diet and which we will help with medication. A lot depends on how high your cholesterol is versus how close to true diabetes your prediabetes is.

That sounds like a great approach.
My LDL is 101
Prediabetes is also borderline.
I find my Gerd issue and sugar cravings to be most problematic in terms of what to eat.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:It seems to me that you can still eat a lot of nutritious and delicious foods. Roasted chicken or fish and roasted veggies over quinoa or couscous and a salad. Soups in winter. In grilling season, grilled veggies and proteins. Stir fry chicken and veggies. Turkey burgers and turkey meatballs with small serving of protein pasta (or green lentil pasta which my kids recently ate and didn't notice anything different).

You can also do shakes and smoothie bowls for breakfast and snack. Fruit, spinach, protein powder (unsweetened), chia seeds, blend and enjoy.

Oatmeal with a dash of cinnamon and maple syrup with berries for breakfast. Or egg whites and sauteed peppers.

There are still so many thing you can eat OP.

For a prediabetic? No way!

Prediabetic does not mean NO sugar. It means sugar / carbs must be counted and balanced with protein and fat.

OP is struggling because they feel like everything is off limits. That is a recipe for becoming depressed and malnourished- OR giving up and just eating everything because “why even try”. OP needs to see a registered dietitian and get some macro targets and basic lessons in how to count carbs / balance meals for diabetes management. Once they understand the target macros for each meal/snack, the next step is to make a list of safe foods - safe for GERD, kidney stones, BP, and cholesterol. The final step is to take the safe foods and mix and match them into a list of go-to meals that can be prepared and consumed in diabetes appropriate portions and combinations.

Anonymous wrote:My mom has similar challenges - GERD, high cholesterol, high BP, gluten sensitivity, and a dairy allergy. She eats dinner with us often and I find a lot of recipes at Ambitious Kitchen.com

What does she eat?
Bananas, blueberries, gluten free oatmeal made with coconut or almond milk, pumpkin seeds, sliced almonds, quinoa with a drizzle of honey and cinnamon, scrambled egg whites.

Roast turkey (she makes it from a frozen whole breast) or grilled chicken, roast veggies like eggplant and zucchini, brown rice, olives, flatbreads made on gluten free pizza dough, cornbread made with GF mix, grilled or broiled fish, pork loin, lentils, ground turkey meatballs with low acid tomoato sauce, all kinds of soups, mild yellow curry stews with potato, green beans, and peas.

Anonymous wrote:

Anonymous wrote:It seems to me that you can still eat a lot of nutritious and delicious foods. Roasted chicken or fish and roasted veggies over quinoa or couscous and a salad. Soups in winter. In grilling season, grilled veggies and proteins. Stir fry chicken and veggies. Turkey burgers and turkey meatballs with small serving of protein pasta (or green lentil pasta which my kids recently ate and didn't notice anything different).

You can also do shakes and smoothie bowls for breakfast and snack. Fruit, spinach, protein powder (unsweetened), chia seeds, blend and enjoy.

Oatmeal with a dash of cinnamon and maple syrup with berries for breakfast. Or egg whites and sauteed peppers.

There are still so many thing you can eat OP.

For a prediabetic? No way!

Anonymous wrote:I have terrible GERD and find that eliminating snacking really helps. Just 3 meals a day, and let my stomach rest in between. No night time eating. At first it was hard because I wanted to snack, especially when socializing, but now I feel so much better, I can do it easily.