Introduction
I was excited when I saw a thread on social media over the weekend about Diabetes Canada’s new 7-day Low Carb Meal Plan. After all, last May they released a Position Statement summarizing the evidence for the role of low carbohydrate diets (<51-130g carbohydrate/day) and very low-carbohydrate diets (<50g carbohydrate/day) in the management of type 1 and type 2 diabetes. I thought “great!” — they are going to be providing support for people with diabetes to be able to choose a keto diet as one of the available healthy eating patterns. Not quite.
This was the ad I saw on Facebook:
Diabetes Canada – healthy low carb meal plan (low glycemic and plant-based), January 23, 2021
The Diabetes Canada “Low Carb” Definition
Clicking on the link associated with the ad, the text reads:
“This meal plan features healthy plant-based foods, low glycemic index carbohydrates, and less than 130 grams carbohydrates per day. [1]”
sponsors of Diabetes Canada’s 7-day low carbohydrate meal plan [1]
The Diabetes Canada “low carb” meal plan is like no other I have ever come across, as it includes servings of starches such as bread, potato, rice, pasta and legumes.
Breakfast on day 1, 3 & 5 of the menu features a smoothie made with 200 ml of a sugar-sweetened soy beverage manufactured by one of the menu’s sponsors, along with 65 g of blueberries, 85 g of pomegranate and 2 g of ginger. This is hardly the best way for someone with diabetes (an inability to adequately handle carbohydrate) to begin the day.
1 cup of soy protein smoothie – 28.4 g carbs, 8.9 g pro, 5.2 g fat
Nutritional Analysis: Low Carb, Low Protein, Low Fat
I analyzed Day 1, Day 3 and Day 5. These meals were <130 g of carbohydrate per day—so technically “low carb”—but they are also low fat and inadequate in protein.
Note: (February 5, 2021): In an earlier article, I covered the effect of mechanical processing such as pureeing fruit. We know that when pureed fruit or juiced fruit is consumed, the glucose response 90 minutes later is significantly higher than if the fruit were eaten whole.
We also know from a 2015 study that if carbs are eaten last, the glucose curve will be approximately 74% smaller, with a 49% smaller insulin spike. With a smoothie, there is no way of having the carbs last!
Protein Inadequacy and Small Portions
Day 1 provided 84.4 g of carbs but only 35.2 g PRO. This is less than the 46g protein required for the average sedentary woman, and much less than the 56g required for a man. Day 3 was low carb (65.9 g) and adequate in protein, but had very few vegetables and little healthy fat.
Day 5 dinner included ¾ cup (150 mL) of plain cooked pasta (30.5 g carbs). How is this an appropriate “low carb” dinner for someone with diabetes?
Ditching the Processed Carbs
Why on earth would a person with diabetes be encouraged to drink that smoothie 3 times per week? Why not suggest an omelette or Greek yogurt with hemp hearts? This would keep a person going with stable blood sugars until lunch. Ditch the carbs. Who needs the bread and pasta and rice—especially on a “low carb” meal plan?
The American Diabetes Association understands that a low carbohydrate diet “limits sugar, cereals, pasta, bread, fruit & starchy vegetables” and “consist mostly of protein foods like meat and dairy, fatty foods like oil, nuts, seeds, avocado, and butter, and non-starchy vegetables” [2].
American Diabetes Association low carb guidelines [2]
Diabetes Canada low carb meal plan promo [1]
Final Thoughts
Canadians with diabetes deserve to have a low carb menu based on these same principles, providing them with adequate protein, healthy fats, and satisfying servings. We can do better. Canadians with diabetes deserve better.
More Info
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To your good health!
Joy
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References
- Diabetes Canada. 7-day low carbohydrate meal plan. 2021. [https://diabetes.ca/nutrition—fitness/meal-planning/7-day-low-carbohydrate-meal-plan]
- American Diabetes Association. Diabetes Food Hub. Meal Prep: meals for any eating pattern, Low Carb. 2020. [https://www.diabetesfoodhub.org/articles/meal-prep-meals-for-any-eating-pattern.html]
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Joy is a Registered Dietitian Nutritionist and owner of BetterByDesign Nutrition Ltd. She has a postgraduate degree in Human Nutrition, is a published mental health nutrition researcher, and has been supporting clients’ needs since 2008. Joy is licensed in BC, Alberta, and Ontario, and her areas of expertise range from routine health, chronic disease management, and digestive health to therapeutic diets. Joy is passionate about helping people feel better and believes that Nutrition is BetterByDesign©.