Cassi Creek: When in doubt, dine out. At least, make an effort to do so.
Our primary choice is closed in order to host graduation dinner. Our fall back, a new “diner,” has a menu that requires a microscope in order read it online. Both of those restaurants are 18 miles northeast of our door. To the west, it is 16 miles to the nearest restaurant of any caliber. Only our first choice has some alternative foods. That only happens because their ethnic cuisine uses them.
Compounding the situation is the necessity of finding a place to eat that doesn’t use a deep fryer as its primary means of food production, and that doesn’t use potatoes as the meal’s base. It often becomes a struggle to find something that won’t spike the diner’s glucose like a Saturn V reaching for the moon. There is a major omission in most commercial menus for deserts that diabetics can safely eat. It would be a simple matter to keep some sugar-free ice cream, some nuts, and some berries on hand to pad out the dessert menu. There are millions of Americans with diabetes. Yet almost no restaurants bother to consider them when building menus.
Diabetes complicates everything about the lives of people afflicted with it. Something as simple as grocery shopping can become a futile search for anything beyond a narrow list of foods. Buying anything prepared requires looking closely at the contents label. Sugars of all manners hide in most prepared foods. I brought home a half rack of ribs last night. They were rotisserie cooked with only a dry rub. I looked at the label; the deli-counter employee looked at the label. We both failed to see sugar hidden in the rub even though we searched carefully. It’s that easy to screw things up.