Tomatoes and Rice Cakes = bad news

[Guest guest]

Mission makes lc tortillas - I've tried the soft taco size and like them

a lot, but they have 18 total carbs each - a lot of it is listed as

fiber, but I have to dose for about 15 carbs each tortilla. I wouldn't

list these things as a beginner food. WASA crispbread, OTOH, has 5

carbs per cracker, and that's a reliable number for me, which is

unusual. I'd say start with the WASA, and add iffy stuff like the

tortillas after you've gotten into a control range you're comfortable with.

CarolR

whimsy2 wrote:

> Good for you, kathleen - you're heading in the right direction.

> That soup was a great idea.

>

> Some people have pretty good luck with the lowcarb tortillas for wraps

> and " sandwiches " .

[Guest guest]

Good for you, kathleen - you're heading in the right direction.

That soup was a great idea.

Some people have pretty good luck with the lowcarb tortillas for wraps

and " sandwiches " . If you can't find them where you live, you can

probably get them online. Even though the lowcarb " craze " is over,

there are still lowcarb sites that cater to diabetics (we'll alway be

with them!) You can order a few packages and they freeze quite nicely.

Vicki

Tomatoes and Rice Cakes = Bad News

> Today I had two bg spikes, but I have been able to narrow done which

> foods were the culprits (a couple of my all time favorites).

> I guess tomato products (even catsup) are gone until my bg is within

> normal range and then they are limited, the same with rice cakes. This

> leaves me with no form of bread at all. I guess if I want a sandwich,

> I'll have to use lettuce leaves instead of bread.

> Even with the spikes, my bedtime bg is 160. That's the lowest bedtime

> bg I've had yet.

> This evening, I wanted soup really badly so I invented a tasty soup

> that actually didn't seem to bother my bg. I put some water in a pot

> and boiled a chicken breast until it was cooked (it made a marvelous

> broth), then I diced the chicken breast and put it back into the

> broth.

> I seasoned the broth with black pepper, dried onion, and some other

> seasonings. Then I added broccoli and cooked until the broccoli was

> done.

> Kathleen

>

>

>

>

[Guest guest]

La Tortilla Factory wheat tortillas (I get them at Tom Thumb) have 7

grams carbs each, and they're pretty big. These are the ones that are

like regular flour tortillas, not the soy ones. They don't spike me,

but YMMV.

Robin G.

Carol wrote:

> Mission makes lc tortillas - I've tried the soft taco size and like them

> a lot, but they have 18 total carbs each - a lot of it is listed as

> fiber, but I have to dose for about 15 carbs each tortilla. I wouldn't

> list these things as a beginner food. WASA crispbread, OTOH, has 5

> carbs per cracker, and that's a reliable number for me, which is

> unusual. I'd say start with the WASA, and add iffy stuff like the

> tortillas after you've gotten into a control range you're comfortable

> with.

>

> CarolR

>

[Guest guest]

Kathleen,

I know how disappointing finding out you can't eat things is. My biggest

food love is (was) pasta - had it 4 to 5 times a week and I miss it

terribly - can't eat even the low carb stuff.

As for bread - I get the tortilla wraps at netrition.com - mama lupes

brand - 3 net carbs. I use them for everything - at morning with eggs like

toast (wrap up the eggs) and with any kind of meat as a sandwhich/tortilla.

They are very tasty and will be very similar to bread. There are " sprout "

type breads and completely whole wheat (check the label) you may be able to

still have sparingly. Though even whole wheat is 15 carbs or so per slice

and for me, that is too much for just a piece of bread! Since rice is a

big " spiker " , rice cakes will probably do the same. Peanut butter should

not spike - at least it doesn't for me. I have the organic peanut butter

and have it on apples and bananas (to slow absorption) and celery. You will

find that the daily exercise is a huge help in getting the BS readings down

too.

Sandy

-------------------

Subject: Tomatoes and Rice Cakes = Bad News

Today I had two bg spikes, but I have been able to narrow done which

foods were the culprits (a couple of my all time favorites).

I guess tomato products (even catsup) are gone until my bg is within

normal range and then they are limited, the same with rice cakes. This

leaves me with no form of bread at all. I guess if I want a sandwich,

I'll have to use lettuce leaves instead of bread.

[Guest guest]

The problem is that I am also allergic to wheat, so I would have to

use corn tortillas and I'm afraid that corn and I would not get along

real well as far as bg is concerned.

Kathleen

>

> Kathleen,

>

> I know how disappointing finding out you can't eat things is. My

biggest

> food love is (was) pasta - had it 4 to 5 times a week and I miss it

> terribly - can't eat even the low carb stuff.

>

> As for bread - I get the tortilla wraps at netrition.com - mama

lupes

> brand - 3 net carbs. I use them for everything - at morning with

eggs like

> toast (wrap up the eggs) and with any kind of meat as a

sandwhich/tortilla.

> They are very tasty and will be very similar to bread. There

are " sprout "

> type breads and completely whole wheat (check the label) you may be

able to

> still have sparingly. Though even whole wheat is 15 carbs or so

per slice

> and for me, that is too much for just a piece of bread! Since

rice is a

> big " spiker " , rice cakes will probably do the same. Peanut butter

should

> not spike - at least it doesn't for me. I have the organic peanut

butter

> and have it on apples and bananas (to slow absorption) and celery.

You will

> find that the daily exercise is a huge help in getting the BS

readings down

> too.

>

> Sandy

[Guest guest]

> Today I had two bg spikes, but I have been able to narrow done which

> foods were the culprits (a couple of my all time favorites).

> I guess tomato products (even catsup) are gone until my bg is within

> normal range and then they are limited, the same with rice cakes. This

> leaves me with no form of bread at all. I guess if I want a sandwich,

> I'll have to use lettuce leaves instead of bread.

Low carb catsup is available here. Bread is a big problem. Gil just

loves the dense whole grain (I mean visible whole grains) pumpernickel

we could get here UNTIL LAST MONTH when the company that baked it

closed! It was widely available in supermarkets so there must have

been a demand, but so far these supermarkets have not found alternate

supplies and who knows if they will. We don't live in an appropriate

ethnic community to find such bread locally made. Sigh...

" Sandwiches " around here are always only one slice.

We have tried sprouted grain bread and that's what we're going to try

again. Low carb breads taste like they are made of sawdust, which

they may be... I'd like to be able to get really thin sliced bread,

but the sprouted grain doesn't come that way.

Some people use, and we have too, Wasa (or similar) crackers. You

can't eat wheat? Wasa Hearty Rye crackers seem to contain no wheat.

> This evening, I wanted soup really badly so I invented a tasty soup

Soup is one of our lunch staples. Today it's going to be stock I made

from the turkey carcass, some turkey meat, and mixed frozen

vegetables. I often make cream of vegetable soup (almost any

vegetable except of course not starchy ones like potatoes). I use

milk since Gil can tolerate a certain amount of milk, but you can use

cream if you can't. I fry the veggies a little in a bit of butter,

then cook them until tender in a cup of stock (bouillon or fresh

stock) then put a cup of milk in the blender, add the veggies and

stock, blend, return to pan to reheat, and it's done. Spices to your

choice of course. I use leftover veggies as well as things like

celery that one might not think of. I usually use a mixture -- always

start with some onion and add other things.

[Guest guest]

I'll have to check for low-carb catsup. I have loved catsup since I

was quite young.

Kathleen

> > Today I had two bg spikes, but I have been able to narrow done

which

> > foods were the culprits (a couple of my all time favorites).

> > I guess tomato products (even catsup) are gone until my bg is

within

> > normal range and then they are limited, the same with rice cakes.

This

> > leaves me with no form of bread at all. I guess if I want a

sandwich,

> > I'll have to use lettuce leaves instead of bread.

>

> Low carb catsup is available here. Bread is a big problem. Gil

just

> loves the dense whole grain (I mean visible whole grains)

pumpernickel

> we could get here UNTIL LAST MONTH when the company that baked it

> closed! It was widely available in supermarkets so there must have

> been a demand, but so far these supermarkets have not found

alternate

> supplies and who knows if they will. We don't live in an

appropriate

> ethnic community to find such bread locally made. Sigh...

>

> " Sandwiches " around here are always only one slice.

>

> We have tried sprouted grain bread and that's what we're going to

try

> again. Low carb breads taste like they are made of sawdust, which

> they may be... I'd like to be able to get really thin sliced bread,

> but the sprouted grain doesn't come that way.

>

> Some people use, and we have too, Wasa (or similar) crackers. You

> can't eat wheat? Wasa Hearty Rye crackers seem to contain no wheat.

>

> > This evening, I wanted soup really badly so I invented a tasty

soup

>

> Soup is one of our lunch staples. Today it's going to be stock I

made

> from the turkey carcass, some turkey meat, and mixed frozen

> vegetables. I often make cream of vegetable soup (almost any

> vegetable except of course not starchy ones like potatoes). I use

> milk since Gil can tolerate a certain amount of milk, but you can

use

> cream if you can't. I fry the veggies a little in a bit of butter,

> then cook them until tender in a cup of stock (bouillon or fresh

> stock) then put a cup of milk in the blender, add the veggies and

> stock, blend, return to pan to reheat, and it's done. Spices to

your

> choice of course. I use leftover veggies as well as things like

> celery that one might not think of. I usually use a mixture --

always

> start with some onion and add other things.

>

[Guest guest]

I found even the Wasa was more than I could tolerate in a bread substitute, but

found that FinnCrisps, tho' smaller were just right. Here's what to look for on

the grocers shelf:

http://memoriesoffinland.com/product.asp?productid=FINNCRISP

CJ

------------------------------

Original Message:

Date: Sun, 01 Jan 2006 19:48:13 -0800

Subject: Re: Tomatoes and Rice Cakes = Bad News

Mission makes lc tortillas - I've tried the soft taco size and like them

a lot, but they have 18 total carbs each - a lot of it is listed as

fiber, but I have to dose for about 15 carbs each tortilla. I wouldn't

list these things as a beginner food. WASA crispbread, OTOH, has 5

carbs per cracker, and that's a reliable number for me, which is

unusual. I'd say start with the WASA, and add iffy stuff like the

tortillas after you've gotten into a control range you're comfortable with.

CarolR