Anything au gratin is usually a big problem. This usually means it's loaded with cheese and cream.
This means that it's been dredged in flour, eggs, butter, and then fried. No good.
This usually conjures up images of a piece of meat swimming in a mopping sauce, made with high fructose corn syrup and molasses.
Thick, buttery sauces cancel out any of the nutritional benefits of veggies.
These pack in fat right at the beginning of the meal. Choose a vegetable-broth-based soup instead. If it doesn't specify, ask your server.
Hold the croutons to cut back on refined carbs.
These are bad news for diabetics. To cut back on fat and wheat, these products will add more sugar for fat-free products and more fat for gluten-free products.
Might as well be Japanese for "unhealthy." This is just another term for fried and breaded. \
These preceding words mean nothing. Fried equals fried.
If you are going to indulge in this standard Asian fare, ask the server to swap the white rice for brown rice.
As a whole, a lot of starchy food is not good for someone with diabetes, and most restaurants will give you close to 5 servings of pasta on just one plate. Ask for a small side portion, and make sure it's whole grain.
I don't like to overload my body with tons of sodium found in soy sauce. As a substitute I use Bragg's.
Stay away from this syrupy sauce.
These fancy mixed drinks are sugar sinkholes.
Go for transparency. Clear liquor, like vodka or gin, is better in terms of calories. Avoid brown alcohol, dessert wines, cordials, or juice-mixed cocktails.
It's better to stay away from soda completely, even the diet kind.
When your sweet tooth is calling, ask the restaurant if they can fix a fresh fruit plate, even if it's not on the menu. Some of my favorite fruits for diabetics are apples, oranges, pears, fresh peaches, and strawberries. It's awesome with a dollop of fresh ricotta cheese.
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