Sep 08 2008
Navigating the Buffet
Moderation is one of the big principles upon which I manage my diabetes. Sometimes, though, I feel the need to be moderate about moderation and hit the buffet. The plethora of choices and the lure of unlimited quantities is many times the cure for me having no idea what I want for dinner and being completely unable to muster the desire to cook.
Most commercial buffets are not built for diabetics. What’s true for most convenience foods is doubly true for buffets: it’s made to be cheap and tasty, which usually means high sugar and lots of fats. I think that doesn’t preclude a diabetic like myself from going to one, it just means being careful with your choices.
The first thing I like to do at a buffet is get the “lay of the land”. I walk around the steam trays and check out what they have available that day. I look for vegetables, preferably without sauces and what unadulterated proteins they have. Once I know, then I go to the salad bar. (If you want to know what I think about salads, go check out my earlier post on the subject.)
Once I’m going to the steam trays, I like to get samples of thing. The trick to not overdoing it at a buffet is to go for variety, not having too much of any one thing. That way, you get the variety and still feel satisfied. If I do a second trip to the buffet, then I only get a little of the things I liked most.
I still go to the dessert bar, though I try just to get a cookie or some Jello, maybe with a smidge of topping. I try to keep in mind what I’ve had and not overdo my carbs. I also try to eat slowly, so I have time to feel the effects of the food, my body letting me know when it has had what it needs.
I don’t pretend to be a nutritionist or a food guru, but I think there’s a way to approach most culinary experiences with diabetes the same as without. The occasional buffet, be it American classics or Chinese lunch or what have you can be a good, healthy event. I just try to approach it informed and aware.
And hungry. Oh yes, very hungry.
