Gestational Diabetes

Hi Friends,

Gestational Diabetes... a little known illness that I've (unfortuantely) had the pleasure of becoming all too familiar with. Here's the Cole's notes on Gestational Diabetes for anyone who may be just as much in the dark as I was:

Gestational diabetes mellitus (GD) is a type of diabetes that occurs during pregnancy. It happens when your body cannot produce enough insulin to handle the effects of a growing baby and changing hormone levels. Insulin helps your body to control the level of glucose (sugar) in your blood. If your body cannot produce enough insulin, your blood glucose (sugar) levels will rise.

Between 3-20% of women will develop GD, depending on their risk factors:

Being:

• 35 years of age or older 
• From a high risk-group (Aboriginal, Hispanic, South Asian, Asian and African
• Obese (BMI of 30 or higher) 
• Previously giving birth to a baby over 4kg (9lbs)

Using:

• Corticosteroid medication

Having: 

•  Prediabetes
•  Gestational Diabetes in a previous pregnancy 
• A parent, brother or sister with type 2 diabetes
• Polycystic ovary syndrome (PCOS) or acanthosis nigricans (darkened patches of skin) 

GD is typically able to be managed by choosing a healthy diet (think Canada's Food Guide), being physically active (at least 30 minutes each day), and by achieving a healthy pregnancy weight gain (between 25-35lbs). Insulin may be needed in extreme cases.  

GD typically disappears immediately after childbirth, however it can linger for a few months in some cases.  

See more at: http://www.diabetes.ca/diabetes-and-you/living-with-gestational-diabetes#sthash.d925aE3N.dpuf

So, having zero risk factors, I suppose I'm one of the lucky 3% that develop GD just based on sheer luck. After almost 2 weeks of living with GD, I must say that it has to be one of the most frustrating diagnoses that a doctor can bestow upon a pregnancy-craving-ridden lady. Not only do I have to check my sugars four times a day (and I'm sportin' the bruised and battered finger tips to prove it), but in order to keep said sugars in check, I've had to eliminate almost every pregnancy-craving food from my diet.

So farewell, milkshakes, fruit smoothies, chocolate, large amounts of pasta, gummy bears, whole pieces of fruit, Peanut Buster Parfaits, Iced Caps, donuts...

Sigh.

No, but seriously, it's amazing what an entire naval orange can do to your blood sugar. Damn you, naval oranges!

Since being diagnosed I have had to become a much more conscious grocery shopper and meal planner. It's amazing how little changes can make such a huge difference, and while it has been eye-opening to discover how rampant sugar is in our food (and apparently in my blood), I would have to say my biggest (and most impactful) change has been portion control. While it was sad to bid farewell to a lot of pregnancy go-tos (bananas especially), I've been feeling much better and much more energized since getting my blood sugars in check. Not surprisingly, my new diet and lifestyle has also been helping to keep my weight in check. D and K have also been reaping benefits, as they are getting much more well-balanced meals and snacks (while also having the pleasure of indulging in guilt-free cheat snacks). So all in all, I suppose this unfortunate diagnosis is a blessing in disguise (although my fingers would beg to differ).

So, in honour of my recently adopted GD diet, I would like to share with you a recipe for a delicious (and totally diabetic friendy) Sweet Potato and Avocado Frittata.

Sweet Potato and Avocado Frittata

 (Serves 4)

2 tsp olive oil
1 medium sweet potato, chopped
1 onion, chopped
1 cup of mushrooms, chopped
1 cup of red pepper, chopped
1 clove of garlic, minced
2 cups of spinach
Salt and Pepper to taste
5 eggs and 1/2 cup of milk
1/4 cup feta cheese, crumbled (optional)
1 avocado  

Preheat oven to 385 degrees. Cook sweet potato in microwave for 5 minutes (poke a few times with a fork first). Sautee mushrooms, onions, red pepper and garlic with olive oil in frying pan. Peel and chop sweet potato into 1 inch cubes and toss into frying pan for 1 min. Place sauteed veggies (and sweet potato) in 10 inch baking dish. Beat eggs in bowl with milk, salt and pepper then pour into baking dish over top of veggies. Bake in oven at 385 for 30 minutes (or until top of Frittata is golden brown). Top with feta and fresh sliced avocado and serve. 

So there you have it. Sweet and simple and when paired with a spinach, cucumber and tomato salad and a water, a completely diabetic friendly meal!

Until next time my friends!

- A

GD just got real...

33 Weeks and Counting