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Breakfast

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Woodside

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Relationship to Diabetes
Type 2
Hi all,
I thought l would try porridge made with no sugar soya milk. It tasted yummy. Anyone else use soya foods to help with your diabete type 2 diet. ?
 
Hi. Did you test your BG reading before and 2 ours after eating that breakfast? The reason I ask is that porridge oats are about 63% carbs so your porridge even just made with water is still going to be quite high carb. Some people can get away with a small portion of porridge but it hits my blood stream within 20 mins and spikes me badly, even made with water and cream. Not a fan of non dairy personally but I would say the milk in your porridge is probably the least of your worries as regards your diabetes with that breakfast. We are all different though and some people can certainly cope with porridge. Hopefully you are one of them, but only way to know is to test.
 
I had to give up porridge when I got my Blood Glucose meter, I was horrified at the effect of oats and milk on my glucose.
Are you lactose intolerant, or do you just prefer highly processed food substitutes instead of real food?
Dairy cows are much better for the planet than is Soya bean monocrops which cause forrests to be cut down, high doses of artificial fertiliser (High CO2 emmission) plus higher 'food miles'.
 
Oh and as for dairy/non-dairy, I use full-fat milk, double cream and yogurt in order to control my BG.
Since the skimmed and lower fat substitutes are higher in carbs!
 
The only way to know how you cope with such high carb foods is to test after eating - Some people are more sensitive to carbs n the morning, some in the evening, and as a morning person I eat no more than 10gm of carbs for breakfast.
 
Diabetic Frog said:
Bit negative grovesy! I was only commenting as others have.
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That would put my levels up and because I've done lots of testing before and after I have cut out porridge but for others it would be fine it's about what works for you.
 
Wow lots of low carb evangelists around here. Porridge tastes delicious with soya milk for me too, seems to make it nice and creamy.
 
Lucyr said:
Wow lots of low carb evangelists around here. Porridge tastes delicious with soya milk for me too, seems to make it nice and creamy.
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I would love to have my berry & porridge breakfast again it's lovely but sadly my BG's rocket.
 
I am back to experimenting with porridge in relation to portion size and bulking it out with other things to see if I can get away with it.
Today's experiment was 40g jumbo porridge oats, 15g ground almonds and 15g milled linseed, half a tsp of cocoa powder, quarter tsp of cinnamon, some artificial sweetener and 7 defrosted frozen sour cherries. Made porridge with water in the microwave and then added a bit of cream to serve. It was really tasty and just managed to keep my spike below 10.
Think I need to reduce the oats more and increase the other two main ingredients. I am loving the sour cherries and they are not bad carbs wise. Kind of makes it like a Black Forrest breakfast porridge with those and the cocoa. I believe cinnamon is beneficial, so just finding ways to incorporate it into my diet and it works OK like this.
 
Lucyr said:
Wow lots of low carb evangelists around here. Porridge tastes delicious with soya milk for me too, seems to make it nice and creamy.
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It doesn't matter what a food tastes like, if it causes a massive spike in glucose, well, it isn't on the list of foods to eat.
If it meant eating frogspawn in order to get normal numbers, then that is what I would do - fortunately, (for the frogs) there are lots of tasty options which are not going to cause me to spike.
Others might very well find that they can eat grain and have normal numbers year on year. It needs to be checked though.
 
Drummer said:
It doesn't matter what a food tastes like, if it causes a massive spike in glucose, well, it isn't on the list of foods to eat.
If it meant eating frogspawn in order to get normal numbers, then that is what I would do - fortunately, (for the frogs) there are lots of tasty options which are not going to cause me to spike.
Others might very well find that they can eat grain and have normal numbers year on year. It needs to be checked though.
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It’s no surprise that the original poster hasn’t returned to the thread given the tone of the responses though. You seem very pushy about low carb, it’s up to each individual to decide what diet to follow, and for many that isn’t low carb.
 
Hi there @Woodside. :D I use water to cook porridge - I’d never thought of using soya milk, tbh. Glad it tasted creamy.
 
I drink lots of soy milk, in flat white coffees mainly. The one use is https://www.natureshealthbox.co.uk/brands/bonsoy-milk which is very common here in Oz. Tastes better and has a better texture than full-dairy milk but it does have added sugar and some other carbs - not as many as cow-milk though.

I've never liked porridge but I get a kind of porridgy thing by adding a bunch of chia seeds to a soy flat white.

I also eat a lot of edamame. Soy rocks - excellent nurition, no saturated fat. But I've never managed to make myself like tofu.
 
Can't abide soya milk, tried it tastes awful, make own porridge using full fat blue top milk.
 
Lucyr said:
It’s no surprise that the original poster hasn’t returned to the thread given the tone of the responses though. You seem very pushy about low carb, it’s up to each individual to decide what diet to follow, and for many that isn’t low carb.
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That is why I also 'push' testing.
I watched my grandmother die from the complications of type two diabetes. It was a horrible long slow process.
 
grovesy said:
I tried soya milk in coffee years ago and it curdled so would not attempt to use again.
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Depends on the brand. The Bonsoy stuff I drink doesn't do that, behaves just like cow-milk.
 
I love what chia seeds turn into when added to liquid. It’s amazing! :D They call it chia pudding in some recipe books. It reminds me of when my dad used to mix up a batch of wallpaper paste LOL.
 
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