The second installment of my four-part series on eating well with diabetes was published this week in UT-San Diego. This piece addresses the complex and often confounding issue of carbohydrates. Carbs play a significant role in our body's well being, but the key is to eat the right kinds in the right portion--especially if you're living with Type 2 diabetes.
I've done my best to carefully explain how this all works, and included a couple of recipes that feature some especially delicious whole grains--wheat berries and freekah. Try these and you'll be surprised at how easy it is to transition away from boring white rice and pasta.