Guest guest Posted May 9, 2003 Report Share Posted May 9, 2003 In a message dated 5/8/2003 3:54:24 PM Central Standard Time, kanga2@... writes: > Anyone have any idea why one carb affects me so and another has no effect? > I have found the same thing....grains in any form give me a higher reading....but sweet potatoes, pumpkins and beans hardly nudge me. I read somewhere a long time ago that it might be related to actually being allergic to wheat.....I also know that if I do get into the wheat my stomach is all bloated.....so I mostly stay away from them with an occasional low carb piece of toast. Ressy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2003 Report Share Posted May 9, 2003 anne wrote: > I have had something happen that perplexes me. I have found (through trial and error) that ALL bread products send my bg's sky high. I took a risk and had mashed potato and pumplin with dinner last night and it didn't raise my bg's one jot. I'm confused? Anyone have any idea why one carb affects me so and another has no effect? > anne anne, The short answer is " YMMV " (Your Mileage May Vary). You may just be a fortunate person whose diabetic body can handle the potatoes. Potatoes, particularly mashed, are very high GI, and for myself, I can't even think about them without my bg's going up! That's an exaggeration, of course, but I would love to be able to eat them and keep control of my bg's but it just isn't in the cards. Now, to really answer you, more information would help. A couple of questions regarding your " potato/pumpkin " meal--- When did you test? Before meal? When after? How many times after? Could you give the actual test results? What did you eat in addition to the " potato/pumpkin " ? How much fat (butter, oil, etc)? Well, I guess that's more than a couple of questions, but the answers would help us analyze what happened. , T2, diagnosed 4/98, controlling with LC, average bg 100mg/dl, last HbA1c 5.6% Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2003 Report Share Posted May 9, 2003 This sort of thing happens to everyone--some food that is high in carbs doesn't send one's BS up, while another which by the numbers is equal or less carb-full will shoot it up. One has to learn by trial and error what one can and cannot eat. The idea that 'a carb is a carb is a carb' (apologies to Gertrude Stein) is simply not true to most people's experience. Re: Carbs question G'day everyone, Hope you're all well today. I have had something happen that perplexes me. I have found (through trial and error) that ALL bread products send my bg's sky high. I took a risk and had mashed potato and pumplin with dinner last night and it didn't raise my bg's one jot. I'm confused? Anyone have any idea why one carb affects me so and another has no effect? TIA anne (who's bg's run at under 7 (126) these days since lowering my carb intake) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2003 Report Share Posted May 9, 2003 Thank you Bruce, I'm still new to watching my carb intake and I guess I have an awful long way to go before I understand it all. anne Re: Carbs question This sort of thing happens to everyone--some food that is high in carbs doesn't send one's BS up, while another which by the numbers is equal or less carb-full will shoot it up. One has to learn by trial and error what one can and cannot eat. The idea that 'a carb is a carb is a carb' (apologies to Gertrude Stein) is simply not true to most people's experience. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 9, 2003 Report Share Posted May 9, 2003 anne wrote: > Thank you Ressy, > Toast is the thing I miss the most. I used to be a " coffee and toast " for breakfast girl, now, I mostly don't eat breakfast at all mainly because I don't know what I can safely have for breakfast. The weather's getting colder Down Under and I'd kill for some warm porridge but alas, that's a major no-no for me so if anyone has any suggestions for a quick-to-prepare breakfast I'd be ever so grateful! > anne > I don't know what you can handle, but I have the same breakfast every day. One egg over medium on top of a buttered piece of oatmeal bread (12 carb), and 4-6 oz of OJ. No problems for me handling that. -- Dave - 6:55:57 PM T2 - 5/98 Glucophage, Lantus & H A 4th generation Diabetic - Davors Daily Aphorism: " You're never too old to become the person you might have been. " Lennon -- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2003 Report Share Posted May 10, 2003 In a message dated 5/9/03 3:01:29 PM Pacific Daylight Time, kanga2@... writes: > > Thank you Ressy, > Toast is the thing I miss the most. I used to be a " coffee and toast " for > breakfast girl, now, I mostly don't eat breakfast at all mainly because I > don't know what I can safely have for breakfast. The weather's getting > colder Down Under and I'd kill for some warm porridge but alas, that's a > major no-no for me so if anyone has any suggestions for a quick-to-prepare > breakfast I'd be ever so grateful! > anne anne, I found it helpful when I got over the notion of what were " traditional " breakfast foods. That gives many more choices. I generally eat anything for breakfast that I would at any other meal. During the work week, I take left-overs from previous suppers to micro-wave at work. This usually includes meat & low GI vegies and sometimes even a salad with LC dressing. Also, maybe a little hard-cheese, some olives, dill pickles or other LC condiment. It's quick & easy as anything, just a few minutes in the microwave with no preparation time at all. Week-ends are another story. They tend to be more traditional (Breakfast for two, not just me). I usually fix eggs (any style), meat and low-carb toast. Now, I normally avoid any grain product, but I have found a bread from our local bakery (Oroweat Whole Wheat " Lite " ) that has 5.5 net grams of carbs per slice (total grams less fiber grams). I find I can have 2 slices with butter (lots of butter!) and still stay under about a 20mg/dl post prandial rise. I say " lots of butter " deliberately because I want to slow the absorption of the bread carbs as much as I can. It works for me. , T2, diagnosed 4/98, controlling with LC, average bg 100mg/dl, last HbA1c 5.6%. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2003 Report Share Posted May 10, 2003 In a message dated 5/9/2003 5:00:27 PM Central Standard Time, kanga2@... writes: > quick-to-prepare breakfast I'd be ever so grateful! > In the states here there are some low carb protein shakes or I just wait until later in the morning and have brunch. Or think out of the box and have dinner!!! Ressy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2003 Report Share Posted May 10, 2003 --- In diabetes_int , Holmen <roger_holmen@c...> > anne, > The short answer is " YMMV " (Your Mileage May Vary). You may just be a > fortunate person whose diabetic body can handle the potatoes. > Potatoes, particularly mashed, are very high GI, and for myself, I > can't even think about them without my bg's going up! That's an > exaggeration, of course, but I would love to be able to eat them and > keep control of my bg's but it just isn't in the cards. I find that I can eat about a half cup of mashed potatoes without too much of a spike, but baked potatoes are out of the question. Weird, huh? I do love mashed potatoes, and fortunately I seem to have the discipline to stop at a half cup, just so I can allow myself the taste of them. When I eat them with a meal I try to eat very low GI veggies with them, like asparagus or spinach. Christy Quote Link to comment Share on other sites More sharing options...
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