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carbs
- Thread starter fiona cox
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Jodee
Well-Known Member
- Relationship to Diabetes
- Type 2
although more nutritious sweet potatoes have a higher content of carbs and sugars. But what I tend to do is limit portion size so I may have a small new potato and half a small sweet potato about the same size as the new potato. test your BG before eating and 2 hours after to see what happens 🙂
rebrascora
Well-Known Member
- Relationship to Diabetes
- Type 1
- Pronouns
- She/Her
It depends on the potatoes with me. I believe new potatoes are lower in carbs than older ones and waxy potatoes may well be better than floury ones.
Sweet potatoes may have more carbs than conventional potatoes but the type of carbs are different. I tend to get a short (approx. 2hr) high spike in my BG from sugars and a very long (8-10hrs) slightly less high spike from starchy carbs. To me those starchy carbs have an overall worse effect on my BG levels than sugars so the sweet potato, which contains more sugar and less starch and also brings other benefits like vitamin C and higher fibre are probably a better choice, but I can understand why some people may prefer to avoid them. This is where testing to determine how your body responds to different foods is so beneficial. Since I also cook for my partner, I tend to boil a mixture of sweet and conventional potatoes in the same pan and then have a little of both. Leaving their skins on and eating them also makes them better as there are less carbs and more fibre in their skins but the same applies to normal potatoes in that respect.
Sweet potatoes may have more carbs than conventional potatoes but the type of carbs are different. I tend to get a short (approx. 2hr) high spike in my BG from sugars and a very long (8-10hrs) slightly less high spike from starchy carbs. To me those starchy carbs have an overall worse effect on my BG levels than sugars so the sweet potato, which contains more sugar and less starch and also brings other benefits like vitamin C and higher fibre are probably a better choice, but I can understand why some people may prefer to avoid them. This is where testing to determine how your body responds to different foods is so beneficial. Since I also cook for my partner, I tend to boil a mixture of sweet and conventional potatoes in the same pan and then have a little of both. Leaving their skins on and eating them also makes them better as there are less carbs and more fibre in their skins but the same applies to normal potatoes in that respect.
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