Guest guest Posted November 8, 2004 Report Share Posted November 8, 2004 Sky, this is one of the reasons I use a food scale...because then I know EXACTLY how much I'm eating. Of course, it makes a big difference for me since I need to know exactly how much of anything I'm eating in order to calcualte my insulin dose. BTW, you can get carb counts -- and fiber and calories, etc, -- from the USDA website, which is http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl I doubt that cauliflower is making your BG rise. It's pretty lowcarb and low GI. I've been eating it almost daily for years and I don't have to add hardly any insulin for it. But the only way you'll really know how it affects you is to test it alone with no other food. Vicki Re: fried cauliflower > > At 06:56 AM 11/8/04, cappie@... wrote: > >>Well the Greeks have a sauteed cauliflower dish which is then tossed >>in >>a VERY light tomato & lemon sauce. I love it & still use it every so >>often. The florets are lightly browned with a few minced onions in a >>bit of olive oil till cooked but not mushy & then slowly simmered >>covered in the skimpy amount of light sauce. Yummy > > I love most Greek food! This constant mention of cauliflower, > however, > brings a question to mind. > > I am beginning to suspect that I'm getting higher BG readings after I > eat > cauliflower. I have no hard proof yet, but seemed to notice it when > I'd > made a batch of mashed cauliflower. Now, I hadn't planned on mashing > it > but it got overcooked so that's what I did. Since I didn't weigh the > darned thing before I cooked it, I don't know how much cauliflower was > in > the batch and so also don't know the carb count. Mashed cauliflower is > more > dense, so a helping of it will equal more cauliflower than a helping > of > pieces of it. That might be the difference right there. The question > is, > has anyone noticed problems with a food that is low carb and not > *supposed* > to be affecting BG very much? > > sky > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2004 Report Share Posted November 8, 2004 No, Sky, actually cauliflower is very low in carbs, even almost non-existent, basically. Check out the GI Index on Mendosa's site and you'll see for yourself. www.mendosa.com/diabetes.htm Not to mention the wealth of other information located there, including: book reviews, new product reviews, scientific breakthroughs ('lizard spit', etc., lol), on and on I could go. Also a once-a-month newsletter, which is very interesting and helpful with lots of links inside. HTH, Bron Type II, d'xed Sept 2001 Diabetic double cataract surgery, 2002 glaucoma, 2002 neuropathy, 2002 boils, off and on, since diagnosis up to the present Moderate low carbing, humalog and Avandia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2004 Report Share Posted November 8, 2004 At 09:22 AM 11/8/04, whimsy2 wrote: >Sky, this is one of the reasons I use a food scale...because then I >know EXACTLY how much I'm eating. Of course, it makes a big difference >for me since I need to know exactly how much of anything I'm eating in >order to calcualte my insulin dose. Vicki, I have a food scale and I remember to use it most of the time. I'm pretty good now in knowing what an ounce of onion looks like, but other vegetables I weigh or measure. It's sometimes provoking to have weighed something then find, in my carb-counting book, that the carbs are based on a half cup or cup instead. In this case I had planned on weighing the cooked cauliflower as I ate portions because it was a huge head of it but had been in the fridge long enough that I decided to just cook the entire thing and save what I didn't eat. If I hadn't gotten sidetracked on the timing and cooked it to mush I'd not have mashed it. The problem is, the book has carbs by stalks or cups of pieces and not mashed. Next time I'll measure but as mentioned, right now I don't know if it's the cauliflower itself or just the portions of it mashed. Cauliflower also isnt' exactly loaded with carbs, so I sure hope I'm not reacting to it. I had mentioned that my FBG this morning was 148. I didn't have the book with me. It was actually 141. Still, two hours later, after my two eggs and 8 oz of V-8 it was 161. That seems like a lot for so few carbs. The eggs would be 1.6 carbs and the V8 was uh...what did I say it was?...9 carbs. So that's just 8.6 carbs for breakfast. I noticed I felt a bit light-headed, too, when I sat down to take the 2-hour reading. >I doubt that cauliflower is making your BG rise. It's pretty lowcarb and >low GI. I've been eating it almost daily for years and I don't have to >add hardly any insulin for it. But the only way you'll really know how >it affects you is to test it alone with no other food. yeh. yum-yum...cauliflower for lunch? Probably not. I think I'll not fool with it until after my nov 18th dr. appt. sky Type 2 dx'd 9/04. Low carb diet. Synthroid, Lotril Finds any excuse not to exercise. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2004 Report Share Posted November 8, 2004 That's the reason I like the USDA website, it gives measures in both cups and grams. And grams are definitely more accurate. I used to use the Netzer book of counts but I got so aggravated trying to compare, for instance, my banana to match the measurements in the book's banana. It also bothered me t hat 3/4 of the book was filled with junk food measurements or foods that I don't eat. I'm so used to weighing out my food that it doesn't bother me at all any more. Of course I've been doing it for close to 7 years now, smile. Vicki, LADA Re: Re: fried cauliflower > > At 09:22 AM 11/8/04, whimsy2 wrote: > >>Sky, this is one of the reasons I use a food scale...because then I >>know EXACTLY how much I'm eating. Of course, it makes a big >>difference >>for me since I need to know exactly how much of anything I'm eating in >>order to calcualte my insulin dose. > > Vicki, I have a food scale and I remember to use it most of the time. > I'm > pretty good now in knowing what an ounce of onion looks like, but > other > vegetables I weigh or measure. It's sometimes provoking to have > weighed > something then find, in my carb-counting book, that the carbs are > based on > a half cup or cup instead. In this case I had planned on weighing the > cooked cauliflower as I ate portions because it was a huge head of it > but > had been in the fridge long enough that I decided to just cook the > entire > thing and save what I didn't eat. If I hadn't gotten sidetracked on > the > timing and cooked it to mush I'd not have mashed it. The problem is, > the > book has carbs by stalks or cups of pieces and not mashed. Next time > I'll > measure but as mentioned, right now I don't know if it's the > cauliflower > itself or just the portions of it mashed. Cauliflower also isnt' > exactly > loaded with carbs, so I sure hope I'm not reacting to it. > > I had mentioned that my FBG this morning was 148. I didn't have the > book > with me. It was actually 141. Still, two hours later, after my two > eggs and > 8 oz of V-8 it was 161. That seems like a lot for so few carbs. The > eggs > would be 1.6 carbs and the V8 was uh...what did I say it was?...9 > carbs. So > that's just 8.6 carbs for breakfast. I noticed I felt a bit > light-headed, > too, when I sat down to take the 2-hour reading. > >>I doubt that cauliflower is making your BG rise. It's pretty lowcarb >>and >>low GI. I've been eating it almost daily for years and I don't have to >>add hardly any insulin for it. But the only way you'll really know >>how >>it affects you is to test it alone with no other food. > > yeh. yum-yum...cauliflower for lunch? Probably not. I think I'll not > fool > with it until after my nov 18th dr. appt. > > sky > > Type 2 dx'd 9/04. Low carb diet. > Synthroid, Lotril > Finds any excuse not to exercise. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2004 Report Share Posted November 8, 2004 cappie when you say a light sauce can you give me an idea of what exactly you put in it? I assume tomato sauce and a little lemon juice? and ????? Thanks Jan Haney Well the Greeks have a sauteed cauliflower dish which is then tossed in a VERY light tomato & lemon sauce. I love it & still use it every so often. The florets are lightly browned with a few minced onions in a bit of olive oil till cooked but not mushy & then slowly simmered covered in the skimpy amount of light sauce. Yummy cappie Quote Link to comment Share on other sites More sharing options...
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