My mother-in-law was just told that she is pre-diabetic. Can she have things like hot sauce on her foods?

Hot sauce AOK. Cinnamon-excellent, helps regulate. Stevia -- also helps regulate. BBQ sauce- NO, too much sugar. Spaghetti sauce-- read the label, sometimes sugar is added.

There is absolutely nothing your MIL has to completely give up. The diet for someone "pre-diabetic" is the same for someone diabetic and that is the same for someone wanting a healthy eating pattern.

If MIL is overweight, then losing some weight or at least not gaining any more is going to be a good goal.

Managing your blood sugar is not like weight-loss dieting. If you are counting calories and you know you are going to a big party you can eat more lightly during the day to make up for it. It doesn't work that way when you are managing carbohydrates. You can't avoid eating carbs all day and then splurge at a party. You need carbs throughout the day, and each eating event is separate -- they don't "average out."

Can a diabetic eat a dinner roll, rice, pasta, corn-on-the-cob, a baked potato, barbequed pork, and a chocolate brownie? YES! BUT not at the same meal, please! The total carb count for the entire eating episode is what is important.

To answer can MIL continue to use her hot sauces, yes she can. Look at the carb content of the sauce, and add it to the other carbs she is eating. It is the total that is important. And if she really likes a sauce that is kind of high in carbs, maybe she will prefer cutting back on some other carb in that meal.

It is about PORTION SIZE and total carb counts, rather than giving up specific foods.

There is a lot of information available about healthy eating for persons with prediabetes. One good source is the American Diabetes Association website.

This does mean the end of MIL's enjoyment of food. It just means being more aware of what is in the food she is eating, limiting carbohydrates to what her body can process at one time, and being aware of portion sizes.

My husband is a Type on Diabetic if I took his hot sauce away from him I could lose and arm! He's a Texan. As long as you look at the sugar content it is fine for diabetics to have sauce on there food. But it is the carbohydrate count that matters. Most don't have that many carbs and as long as you account for that it shouldn't be a problem. If they other issues such as Acid Reflux or GERD then no that would not be a good idea for them.

I your mother still in the hospital? When my FIL was diagnosed while in the hospital, they sent a dietician in to talk to us with brochures and handouts and sample recipe changes. It was very informative and helpful.

If she's already at home, maybe you could ask the doctor for a dietician consult. However, there are cookbooks that might help you.

Kudos to you for being so proactive. Being Pre Diabetic means that she has the potential to become diabetic, but isn't yet. You have the ability to head it off at the pass, so to speak. Good luck!

I'm diabetic, and keep control with a *very* low-carb diet. No need to give up the spice! I looove spicy/hot foods. If the spice does not include sugar or starchy fillers, it should be OK.

Sadly, sriracha sauce is too sugary for me, but Tabasco, Tapatio and Cholula brand sauces (among others) have no added sugar and are quite tasty.

Dried spices, such as chili powder, chipotle, cayenne and *hot* paprika are also good.

Actually, not all diabetics can eat *everything* ... not even in moderation. Not even if we're on medication. I'm in that group.

This is why regular glucose testing is so important -- because we do differ in our levels of tolerance.

Back to spicy/hot. Spicy sauces and powdered spices rarely (well, with the exception of sriracha) have any extra sugars or starches. As long as labels are carefully read, and glucose tests are done, there should be no problem with the hot stuff.

Confounded, I don't think pre-diabetics generally test their glucose levels. At least the ones I know haven't been advised to. Generally they are not on medications, either.

Jeanne ...
Yes, I know that "pre-diabetics" (and many fully diagnosed diabetics) are often advised to test once a day -- or far less. The "only" problems with that are: 1) without frequent testing at least in the early days, one can have no idea what foods work with one's glucose, and which foods do not, and 2) since glucose fluctuates throughout the day, infrequent testing can hide Big Issues -- which may eventually force a move to meds, if one is not on them already.