New in the Market: Meals to Live

by Jo-Ann Heslin, MA, RD, CDN on December 8, 2010 · 1 comment

We love to try new foods. Some are great and become staples in our kitchen. Others don’t measure up. See what you think.

Meals To Live, a line of frozen meals designed specifically for people with diabetes, was launched in September. Since many people with diabetes also have high blood pressure, high cholesterol, and heart disease, the meals meet nutrition standards for these conditions as well.

All of the meals have 480 milligrams of sodium or less, at least 2 grams of fiber (many have far more), no more than 2.5 grams of saturated fat, and carbohydrate values that range from 2 to 4 carb servings (30 to 60 grams) per meal. Unique to the brand’s packaging is a carb count per meal. For each meal, in large type, the side of the label notes 2 carb servings, 3 carb servings or 4 carb servings. When you’re living with diabetes, you count carbohydrate—knowing quickly how many carb servings are in a product makes meal planning easier.

Currently there are 10 meals available, 6 are gluten-free. The meals were created under the direction of the company’s research chef, Jerry Womble, who has type 2 diabetes.

Some of the choices include: Stacked Eggplant with Seasoned White Chicken; Turkey Meatballs with Marinara Sauce over Whole Wheat Spaghetti; Grilled White Chicken with Red Roasted Potatoes & Green Beans (pictured); Spinach Omelet with Turkey Sausage; and Shrimp Jambalaya. The company tells us they plan to release more choices in the future and are planning a line of kid’s meals for release in 2011.

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Ron August 17, 2015 at 2:20 pm

The main point I wanted to get acsors (before I began waffling) was the one about BG meters. The best advice I can give to anyone, and the advice I give above the idea of low carbing or exercise regimes, is to get a meter. It really is your best friend. That way you can work out what does and doesn’t work for you. Half the problem is that everyone reacts differently. Eating a doughnut will raise anyone’s blood glucose but eating a potato may or may not spike an individual. There are some low carb foods that spike me and some relatively high carb ones that have little effect. By eating to my meter at least I know which is which.I know what you mean about people dictating though. For a low carber I actually eat a lot of carbs but in the form of fresh, non-starchy vegetables (I don’t eat meat). I have a lot of people who are diabetic low-carbers or paleo who tell me I should start eating meat because it’s impossible to get good glucose control without. This might be the case for them (or they might not have tried to alternative after finding an approach they can live with). I’ve even heard people suggest people change their religion so they can eat according to one diet or another. And, of course, well meaning relatives are often trying to get me to have a cake or pudding.As in many things, we are all individuals with different food reactions. I think we can all benefit from lowering our sugar, starch and processed food intake (diabetic or not) but I wouldn’t want you to get the impression that I would dictate a diet to anyone.


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