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blood glucose

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D

dingdong

Active Member
Relationship to Diabetes
Type 2
before my tea my blood glucose was 6.8 which for me is really good .after tea it rose to 10.6 i had 5 homemade sweet potato fries done in airfryer & a cheese & bacon crispbake done in oven .the crispbake was 23.8 grams of carbohydrates & 1.67 sugar would the crispbake be the problem
 
Probably the combination of the sweet potato as they are quite high carb and the crispbake was sufficient to give you that increase. It depends on the weight of sweet potato how much carb there was. approx 15g carb /55g sweet potato about 4 wedges.
 
Sweet potatoes are quite high in carbs too. Were they small chip type fries or wedges which are usually larger?
The combination of the fries and the crispbake is likely the problem.... just too many total carbs on one plate. Your choice would be to try the crispbakes with a salad and a good dollop of coleslaw next time instead of the fries.... or.... the fries with plain meat like a steak or chicken portion. Or just have a couple of fries with the crispbake and see how that goes. It depends which part of the meal you like most ie your tastes, as to which you might want to reduce and substitute with something else.
Personally I wouldn't have the crispbakes because I am guessing they are quite highly processed, so I would stick with the sweet potato (which is also high in vitamin C and fibre) but have it with some "real" food like eggs or high meat content sausages, or gammon or steak or a chicken leg or salmon or other fish.
 
I'm afraid that no matter how it is processed or cooked, carbohydrate raises blood glucose - and if the 'crisp bake' was cheese and bacon - where did the carbs come from? I probably just don't recognise the name, but it really helps if you are having a protein and fat food combination not to have something which mixes in carbohydrate.
 
Drummer said:
I'm afraid that no matter how it is processed or cooked, carbohydrate raises blood glucose - and if the 'crisp bake' was cheese and bacon - where did the carbs come from? I probably just don't recognise the name, but it really helps if you are having a protein and fat food combination not to have something which mixes in carbohydrate.
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The carbs would be in the bread crumbs and possible some in the filling
 
Lucyr said:
The carbs would be in the bread crumbs and possible some in the filling
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Ah yes - I always smile to see a claim such as '100% prime beef' or 'all cod fillet' and when turned over the nutrition panel reveals that there is a huge amount of carbohydrate added to make it cheaper to produce.
One of my grandad's neighbours used to get gold top (Jersey) milk, and then dilute it 1/2 and 1/2 with water.
 
Drummer said:
One of my grandad's neighbours used to get gold top (Jersey) milk, and then dilute it 1/2 and 1/2 with water.
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That is actually quite a good idea from a Type 2 diabetic's point of view because you instantly half the carbs in the milk, so better than using skimmed milk!.... But not as good as using cream.
 
rebrascora said:
That is actually quite a good idea from a Type 2 diabetic's point of view because you instantly half the carbs in the milk, so better than using skimmed milk!.... But not as good as using cream.
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I just use cream - and if there is only the extra thick cream on the shelves I spoon some into a jug, add water and then use the Bamix (other stick blenders are available) to mix it up to being pourable.
 
Hi

When taking your blood ( where you prick your finger) when do you do it? What is the best time?
 
Humza said:
Hi

When taking your blood ( where you prick your finger) when do you do it? What is the best time?
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There are a few UTube videos about blood sampling technique, it should be a painless procedure and you only need a drop of blood the size of a pin head for most monitors.
If you are wanting to test the effect of food on your blood glucose levels then you test before you eat and after 2 hours aiming for no more than a 2-3mmol/l increase and as your levels start to come down then no more than 8.5 mmol/l after your meal. If it is more than those amounts then your meal was too carb heavy for you to tolerate so reducing the portion size of the high carb component i.e 1 potato instead of 2 or cutting out something and substituting with something lower carb like cauliflower rice instead of rice or yoghurt and berries or eggs instead of cereals.
 
rebrascora said:
Sweet potatoes are quite high in carbs too. Were they small chip type fries or wedges which are usually larger?
The combination of the fries and the crispbake is likely the problem.... just too many total carbs on one plate. Your choice would be to try the crispbakes with a salad and a good dollop of coleslaw next time instead of the fries.... or.... the fries with plain meat like a steak or chicken portion. Or just have a couple of fries with the crispbake and see how that goes. It depends which part of the meal you like most ie your tastes, as to which you might want to reduce and substitute with something else.
Personally I wouldn't have the crispbakes because I am guessing they are quite highly processed, so I would stick with the sweet potato (which is also high in vitamin C and fibre) but have it with some "real" food like eggs or high meat content sausages, or gammon or steak or a chicken leg or salmon or other fish.
Click to expand...
Crispbake is like a fishcake.
Just with bacon and cheese
 
dingdong said:
before my tea my blood glucose was 6.8 which for me is really good .after tea it rose to 10.6 i had 5 homemade sweet potato fries done in airfryer & a cheese & bacon crispbake done in oven .the crispbake was 23.8 grams of carbohydrates & 1.67 sugar would the crispbake be the problem
Click to expand...
Say around 50g of carbs, and slowed down a bit by the fibre and fat.
How long after eating did you measure?
 
rebrascora said:
That is actually quite a good idea from a Type 2 diabetic's point of view because you instantly half the carbs in the milk, so better than using skimmed milk!.... But not as good as using cream.
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Could you tell me why is this better than using skimmed milk, @rebrascora?
 
Essex said:
Could you tell me why is this better than using skimmed milk, @rebrascora?
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Skimmed milk has 5g of carbs per 100ml, 35 calories, 0.1g of saturated fats.
Double cram has 1.6g of carbs, 467 calories, 50.5g of fat, 31.4g of which is saturated.

Is it better? I use skimmed milk.
 
travellor said:
Skimmed milk has 5g of carbs per 100ml, 35 calories, 0.1g of saturated fats.
Double cram has 1.6g of carbs, 467 calories, 50.5g of fat, 31.4g of which is saturated.

Is it better? I use skimmed milk.
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Ah,
so I guess they are both per 100ml?
if so then if you put, say, a tablespoon (15ml) of cream in 85 ml water to give 100 ml then you get
0.24g of carbs, 70 calories, 7.8g of fat, 4.7g of which is saturated
Is that right?
 
Essex said:
Could you tell me why is this better than using skimmed milk, @rebrascora?
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Lactose like all sugars is water soluble, so the lactose remains in the watery part of the milk when the cream is skimmed off, so the percentage of sugar in skimmed milk is higher than the percentage of sugar in whole milk and as @travellor mentions, the percentage of sugar in cream is lower still.
I don't care about calories just controlling my BG levels and sugar and carb intake. I have gone on diets before and lost weight but always put it back on. Eating low carb and as much fat as I want (bearing in mind that it is quite rich and therefore mostly quite self limiting.... unlike carbs which can become rather addictive) I don't have to impose any self restraint. It just seems to be so much easier to maintain weight loss and not feel deprived and I feel really fit and healthy and plenty of energy.
 
Essex said:
Ah,
so I guess they are both per 100ml?
if so then if you put, say, a tablespoon (15ml) of cream in 85 ml water to give 100 ml then you get
0.24g of carbs, 70 calories, 7.8g of fat, 4.7g of which is saturated
Is that right?
Click to expand...

Yes, that's right.
Way too many pointless calories for me, and saturated fat pushes my LDL through the roof.
 
I would rather pour it straight into my coffee than make creamy water, but you get the idea!
 
rebrascora said:
Lactose like all sugars is water soluble, so the lactose remains in the watery part of the milk when the cream is skimmed off, so the percentage of sugar in skimmed milk is higher than the percentage of sugar in whole milk and as @travellor mentions, the percentage of sugar in cream is lower still.
I don't care about calories just controlling my BG levels and sugar and carb intake. I have gone on diets before and lost weight but always put it back on. Eating low carb and as much fat as I want (bearing in mind that it is quite rich and therefore mostly quite self limiting.... unlike carbs which can become rather addictive) I don't have to impose any self restraint. It just seems to be so much easier to maintain weight loss and not feel deprived and I feel really fit and healthy and plenty of energy.
Click to expand...
Thanks
So that's why I cant find full-fat lactose free milk then
 
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