"No more sweets." That is often what people think when they learn they have diabetes.
But, there's more to managing diabetes than just not eating cakes, cookies, and candy.
A Diabetes Support Group meets at 1 p.m. the fourth Tuesday of each month at the Cora Veal Senior Center in Madisonville. The meetings usually include a speaker and members can share recipes and health care tips.

Richard Leipfert of Tellico Plains has been attending the meetings for two years. "I have learned how to control the intake of foods I cannot have," he said. "Also, I enjoy the low-sugar desserts and recipes you have."
Sally Harkness of Coker Creek says she comes to the meetings to get suggestions and ideas from other diabetics.

"I have learned up-to-date and current information on new medical break-throughs and new medical findings on diabetes," said Harkness, who has been attending the meetings for five years.
The group has been meeting for six years and 15-20 people attend each month's meeting. Cecileia Shultz of the Monroe County Health Department organized the group and sends out about 100 letters a month inviting people to the meetings.

In November of each year Shultz teams up with Heather Kyle from the Extension Service to offer a cooking school focused on healthy cooking for diabetics. During the school the attendees divide up into small groups assigned to cook different dishes and then they share a meal.
This year the cooking school will be at 1 p.m. Tuesday, Nov. 24 at the Health Department on Highway 68.

The support group does not meet in December.
For more information about the Diabetes Support Group, call Shultz at 442-3993.
Tonya Swoape was the speaker at the October Diabetes Support Group meeting and gave the group helpful hints on counting carbohydrates and reading food labels.
 "Carb counting is an ever-evolving, learning process," said Swoape.

Carbohydrates are the largest family of foods and include sweets, but also starches such as beans, potatoes and bread. Milk and fruit are also included in the carbohydrate family.
She encouraged people to remember 15 grams of carbohydrates equals one carbohydrate serving.  That requires reading labels and remembering to control portions.

"You have to be very cautious with fruit juice because the portions are so small," she said.
A 1/2 cup of fruit juice or fruit cocktail has 15 grams of carbs (1 carb serving). By comparison, a 1/2 cup vegetable juice, which is in the non-starchy family, only has five grams of carbs. But, the sodium content in the vegetable juice can be higher and should be considered for those watching their blood pressure.

She said people often mistakenly think if they eat something that is sweet naturally, such as an apple or honey, that it will not change their blood sugar levels.
"Sugar is sugar," she said. "When it gets in the body, it's all the same. The body does not discriminate."

She also warned that "sugar-free" labels on food can be misleading. What that label means is that the manufacturer did not add any extra sugar, but the food may still contain sugar in its natural form.
She also cautioned people to watch their portions of foods labeled fat-free. Swoape said people think if something is fat-free, they can eat as much as they want.

"You have to consider sugar and carbs," she said. The sugar-content goes up in many low-fat foods.
Counting carbohydrates is a way to help people manage their blood sugar and still even be able to enjoy the occasional sweet treat.