Carbs v sugars element of food

[silentsquirrel]

@Sue56 In my opinion put sugars out of your mind, its the carb values you need to watch. Look out for the word net carbs as well, i.e. something can appear carby but the net result is that it isn't, i.e. the body ignores the item because it can't digest it. Not all manufacturers put this on their lables and it has been dismissed as misleading by a number of diabetic organisations. I have done a lot of experimentation with this, you see it a lot on keto friendly products which although show a particular carb figure the net figure is lower. By testing before and after I am quite comfortable that the net carb info works for me very well.
Breakfast....
I get delivered each month a low carb bread replacement, its 1 carb a slice and its very good, if you were not told you would not know its not normal brown bread, its that good.
A lot of my meals include this and the rolls as a substitute for bread and potatoes.
So I have for breakfast, (not the whole list at once! lol!)........
Eggs, poached, boiled, scrambled on toast or with mushrooms and bacon sometimes or the full english. Scrambled egg variation, add chopped mushrooms or ham.
Omelette plain, or cheese or with filling
Bacon and egg sandwich
Avocados with toast
Kvarg yoghurts vanilla ones are the lowest in carbs but all very low, sometimes eat only half of one.
Toast with peanut butter or thin layer of low carb jam/marmalade or the real thing.
Australian seeded cracker biscuits, bout same size as riveta ones, very yummy with butter and cheese, or pate or marmite or ham etc.
Small amounts of fruit, strawberries, melon, kiwi, apple but only if I have had say poached egg on toast, eat this last, has less effect and is hidden by what you have just eaten.
Continental breakfasts - cheese, ham with low carb bread or crackers.
Keto low carb porridge is pretty good, has fruit and cinnamon in it.
Some lucky ones can tolerate wheatabix or shreddies - test and see, your blood suggar monitor is your friend!
Good luck!

"net carbs" is a term used by American products and websites, because they include FIBER (note the spelling) in their total carbs, so need to subtract it to get net carbs.

In the UK, FIBRE is listed separately from carbs, so we do NOT subtract it to get net carbs - the total carbs figure is already "net".

If you are unsure if a website is USA or UK based, the clue is how they spell fibER/fibRE.

 

[NotWorriedAtAll]

I found it was easier to make my own bread and other foods using alternative ingredients. I hate shopping and I hate trawling through ingredients to constantly find something that makes my heart sink because there are other ingredients I want to avoid as well as high carbs and getting food that ticks all my boxes was almost impossible and would have become a full time job.

So I just buy ingredients and make my food myself. I also hate complicated cooking and don't have much energy/patience to deal with long cooking so I use my microwave and pressure cooker and recipes that cook quickly and with minimum washing up because I don't have a dishwasher and I do have sensitive skin.

Making a good tasty very low carb bread is fairly easy with a bread maker. I bought one after my diagnosis because it ended up paying for itself compared with the cost (and to me disappointment) of ready made low carb bread and mixes.

I have spent the last three years replicating high carb foods using low carb ingredients.
My latest triumph has been cheese and onion crisps.
I made them at last this week from celeriac and cheddar cheese powder and salt and a couple of other common keto ingredients:

These have fewer than 4g carbs for all the crisps shown.

I also worked out a recipe for a very low carb version of weetabix style breakfast bricks.

My favourite easy breakfast is a very low carb 'porridge' which I make by mixing a teaspoon of coconut flour, ground almonds, oat fibre, psyllium husk and a sprinkle of cinnamon and nutmeg and brown erythritol mixed with unsweetened almond milk and then microwave for a minute or so and after that stir in a spoonful of greek yoghurt.

 

[TonyL]

I found it was easier to make my own bread and other foods using alternative ingredients. I hate shopping and I hate trawling through ingredients to constantly find something that makes my heart sink because there are other ingredients I want to avoid as well as high carbs and getting food that ticks all my boxes was almost impossible and would have become a full time job.

So I just buy ingredients and make my food myself. I also hate complicated cooking and don't have much energy/patience to deal with long cooking so I use my microwave and pressure cooker and recipes that cook quickly and with minimum washing up because I don't have a dishwasher and I do have sensitive skin.

Making a good tasty very low carb bread is fairly easy with a bread maker. I bought one after my diagnosis because it ended up paying for itself compared with the cost (and to me disappointment) of ready made low carb bread and mixes.

I have spent the last three years replicating high carb foods using low carb ingredients.
My latest triumph has been cheese and onion crisps.
I made them at last this week from celeriac and cheddar cheese powder and salt and a couple of other common keto ingredients:
View attachment 21005
These have fewer than 4g carbs for all the crisps shown.

I also worked out a recipe for a very low carb version of weetabix style breakfast bricks.

My favourite easy breakfast is a very low carb 'porridge' which I make by mixing a teaspoon of coconut flour, ground almonds, oat fibre, psyllium husk and a sprinkle of cinnamon and nutmeg and brown erythritol mixed with unsweetened almond milk and then microwave for a minute or so and after that stir in a spoonful of greek yoghurt.

I'd love to know your recipe/method for the crisps - I crave Cheese and onion crisps 😳🙂

 

[NotWorriedAtAll]

I'd love to know your recipe/method for the crisps - I crave Cheese and onion crisps 😳🙂

Very simple.
I buy cheddar cheese powder from Amazon and I have citric acid powder because I have been using it for years in my cooking - you can get that from Amazon too. I mix a teaspoon of powder with less than a quarter teaspoon of citric acid and a quarter teaspoon of salt and then set it to one side.
use a potato peeler to 'peel' the celeriac into thin pieces. When you have a decent pile wrap the rest of the celeriac with cling film very tightly and put in fridge - it will keep for ages and you can make crisps whenever you fancy some.

Then heat up light olive oil in a heavy based frying pan and just drop the pieces one at a time into the hot oil.
I have a chip basket over a bowl where I put them as they fry into deep golden brown. I use a silicone tongs and turn them individually and pick them out as they cook.

Once they are all done. I put them in a plastic bag and tip the flavourings into it and shake and then put them on a plate to eat. Job done. You can tweak the amount of powder/citric acid/salt according to your own taste.

 

[TonyL]

Very simple.
I buy cheddar cheese powder from Amazon and I have citric acid powder because I have been using it for years in my cooking - you can get that from Amazon too. I mix a teaspoon of powder with less than a quarter teaspoon of citric acid and a quarter teaspoon of salt and then set it to one side.
use a potato peeler to 'peel' the celeriac into thin pieces. When you have a decent pile wrap the rest of the celeriac with cling film very tightly and put in fridge - it will keep for ages and you can make crisps whenever you fancy some.

Then heat up light olive oil in a heavy based frying pan and just drop the pieces one at a time into the hot oil.
I have a chip basket over a bowl where I put them as they fry into deep golden brown. I use a silicone tongs and turn them individually and pick them out as they cook.

Once they are all done. I put them in a plastic bag and tip the flavourings into it and shake and then put them on a plate to eat. Job done. You can tweak the amount of powder/citric acid/salt according to your own taste.

Thanks very much for this. I'm going to give it a go using your methodology and make a few potato ones for my good lady also. I can't wait

 

[NotWorriedAtAll]

Thanks very much for this. I'm going to give it a go using your methodology and make a few potato ones for my good lady also. I can't wait

She'll be jealous - the celeriac ones usually turn out much tastier. Just let them get a little bit browner than you would usually - test them as you go along to see how you like them best.

 

[emmii]

I am type 2 (metformin and gliclazide) and when I was first told 'what to eat' by my nurse, I was told look on labels and if sugars are under 5 that would be preferable.
My numbers are all over the place at the moment in so far as 3 hours after eating I can be 11 to 15. I eat very little overall and focus on healthy items, my plates are veg, protein etc, buy my failing is potatoes and bread. I can have a very small brown roll and I go high. I have cut down on both but my question is this....should I be looking at carb values rather than sugars? Example: small slice of white bread 13.1carbs of which 0.8 sugars, crumpet 19.4g carbs of which sugars 1.1. From my nurses instruction these sugar numbers are so low I would not expect my numbers to be 15 after 3 hours!
I am wondering if my medication might need increasing. ( I walk 2 to 3 miles daily and am quite fit overall)
Thanks

Hi, hope you don't mind me asking but do you know how many grams of carbs we are allowed per day?

 

[Leadinglights]

Hi, hope you don't mind me asking but do you know how many grams of carbs we are allowed per day?

It is all very much down to individual tolerance to carbohydrates and people will determine what suits them by testing the effect of their meals on blood glucose levels with a home testing blood glucose monitor. However if people are following a low carb regime then less than 130g per day is often their starting point but many do go lower. Somewhere between 50 and 100g per day but it can also depend on what if any medication people are taking.

 

[NotWorriedAtAll]

It is all very much down to individual tolerance to carbohydrates and people will determine what suits them by testing the effect of their meals on blood glucose levels with a home testing blood glucose monitor. However if people are following a low carb regime then less than 130g per day is often their starting point but many do go lower. Somewhere between 50 and 100g per day but it can also depend on what if any medication people are taking.

I have been aiming for 20g of carbs per day for the last three years with the occasional day of going up to around 40g. This has meant I have been able to maintain good to excellent control of my blood sugars without meds.

I find this fairly easy to achieve and maintain but I have spent the last three years doing a lot of research and experimentation with alternative ingredients. I think it is easier for people today than it was three years ago and it will improve even further as more keto products and ingredients become easier to buy. I can now buy many ingredients from my local supermarket and the rest is on Amazon or can be bought elsewhere online.

I think very low carb bread and other food products will become more widespread and the prices will come down.