Diabetes type 2 risk.

[KelsyWelsy123]

Hello all,

My name is Kelly & I'm at risk of Diabetes type 2.

I would like to change my diet to hopefully avoid getting it but it's going to be very difficult. Now I don't like brown rice, pasta etc! I am fine with brown bread.

Then there's fruit I'm not a fan of fruit at all, even eating an apple is a struggle.

I love vegetables like Broccoli, Cauliflower, Carrots, Peas, all that kind of thing.

II do like unsalted nuts like pistachios, cashews, almonds or brazils.

II can also eat salad as in lettuce, cucumber, onion, grated raw carrots.

I love egg as in hard boiled, scrambled or omelette.

Also I like fresh cod or tinned tuna in spring water.

SSo any suggestions for meals for the week greatly appreciated, TIA.

 

[Josh DUK]

Hello @KelsyWelsy123 ,

Thank you so much for joining the Diabetes UK support forum. I am so sorry to hear you are at risk to type 2 diabetes and I can only imagine how difficult this must be for you and your loved ones. It can be quite stressful to know what to eat next. I thought it would be best to share our link below regarding recipes and food you may be interested in.

Food/carb queries + recipes

Coming to terms with diabetes and food can be very difficult - this forum is for all your food and carbohydrate queries and a place to post your favourite recipes!

forum.diabetes.org.uk

 

[SueEK]

Hi @KelsyWelsy123 and welcome. So good you have joined us and well done, try and avoid becoming a full diabetic at all costs. From what you have put as foods that you like I think you can certainly change things around pretty well. If you can avoid as many carbs as you can you will do just fine. Liking vegetables will be a huge asset. Have a look at the recipe section and that will give you lots of ideas. Try avoiding pasta, potatoes, rice and bread as much as you can and obvious sugars but if you have any specific questions please just ask x

 

[KelsyWelsy123]

Hello @KelsyWelsy123 ,

Thank you so much for joining the Diabetes UK support forum. I am so sorry to hear you are at risk to type 2 diabetes and I can only imagine how difficult this must be for you and your loved ones. It can be quite stressful to know what to eat next. I thought it would be best to share our link below regarding recipes and food you may be interested in.

Food/carb queries + recipes

Coming to terms with diabetes and food can be very difficult - this forum is for all your food and carbohydrate queries and a place to post your favourite recipes!

forum.diabetes.org.uk

See I love pasta, potatoes, rice n bread.

 

[Kaylz]

See I love pasta, potatoes, rice n bread.

Unfortunately you love the foods that aren't the greatest idea for you then, you can substitute things though like cauliflower or celeriac mash in place of mashed tatties, cauliflower or broccoli "rice" in place of rice, celeriac chips in place of normal chips etc xx

 

[Madeline]

Haloumi makes great chips too.

 

[KelsyWelsy123]

Unfortunately you love the foods that aren't the greatest idea for you then, you can substitute things though like cauliflower or celeriac mash in place of mashed tatties, cauliflower or broccoli "rice" in place of rice, celeriac chips in place of normal chips etc xx

I will have to give celeriac chips a go, thanks.

I have had rice's broccoli & cauliflower before and loved it, especially stuffed in a pepper xx

 

[Kaylz]

I will have to give celeriac chips a go, thanks.

I have had rice's broccoli & cauliflower before and loved it, especially stuffed in a pepper xx

Folk say they are really nice, personally I've never tried them, I don't eat chips or rice/pasta, I just stick to boiled baby potatoes lol xx

 

[KelsyWelsy123]

Folk say they are really nice, personally I've never tried them, I don't eat chips or rice/pasta, I just stick to boiled baby potatoes lol xx

When u say baby boiled potatoes do u mean normal white potatoes? Xx

 

[Kaylz]

When u say baby boiled potatoes do u mean normal white potatoes? Xx

baby potatoes, they are lower carb than just normal potatoes along with Jersey Royals but I'm Type 1 and inject to cover carbs, many can't handle potatoes in any form xx

 

[rebrascora]

Unfortunately many of us loved carbs like bread and pasta and potatoes pre-diagnosis as well as chocolate and cakes and biscuits, but as diabetics our bodies can no longer cope with these foods very well and we need to modify our diet to reduce these carb rich foods in order to reduce the risks to our long term health.
As you cut down on these foods you will not crave them so much and your tastes may change and you may find other foods which you enjoy just as much..... cheese is my new chocolate! The important thing to accept is that your diet needs to change and it needs to be a change for life, give or take the occasional indiscretion. Changes are probably best made gradually, so have one or two less potatoes on your plate and increase your portions of veg. Half the amount of pasta but add in some spiralized courgette and have the same amount of sauce/bolognaise.... Have an open sandwich rather than 2 slices of bread with a filling in the middle... that sort of thing.

 

[chaoticcar]

Can I just ask how baby potatoes are lower carb than ordinary potatoes ?
Carol

 

[Kaylz]

Can I just ask how baby potatoes are lower carb than ordinary potatoes ?
Carol

I don't know but they are, on average 150g baby potatoes have 22.5g carbs whereas 150g white potatoes have 26.25g+ depending on the variety of potato, may not seem a lot to some but it is to an insulin user xx

 

[Madeline]

I think it’s to do with the ‘waxiness’, waxy potatoes are slightly lower carb than floury ones?

 

[grovesy]

I can no longer regularly tolerate them. I thought it was to the glycaemic index, for the difference,

 

[Madeline]

I can’t either, potatoes are the proverbial rocket fuel for me. Had a 120g baked potato last night, that’s 23g carbs according to the Googles, whoosh lol! 2 hours later I’d gone from a lovely 5.6 to 9.4. Me n potatoes are not friends.

 

[silentsquirrel]

Can I just ask how baby potatoes are lower carb than ordinary potatoes ?
Carol

Perhaps because they are harvested after a shorter time? Faster-growing, so less time for the starch to develop?
We expect below- ground veg to be higher carb, but radishes are surprisingly low - they grow very quickly.

 

[Madeline]

Perhaps because they are harvested after a shorter time? Faster-growing, so less time for the starch to develop?
We expect below- ground veg to be higher carb, but radishes are surprisingly low - they grow very quickly.

This makes a lot of sense to me.

 

[Docb]

In the early days I tried to get my head around spuds and gave up. Whenever you found a number for them there always seemed to be something missing. For example, you would find something which gave you some indication about different varieties but said nothing of the effect of cooking them. Could never, in any case, get any real stuff on the effect of different cooking methods. In the end I gave up and generally cut my portion size, no matter what the spud or how it was cooked, working on the basic idea that spuds were about 30% carbs give or take probably quite a lot. Some days I would be overestimating and some days underestimating and in the world of estimating, that would have to do.

At the same time I looked up how to measure carb content of anything. It's a convoluted process and does not have the precision implied in the percentage figures quoted. I also found out that when it comes to food labelling, you actually do not have to measure the carb content for the label, a decent guess will do.

So, my take on it is that you need to take all the carb levels quoted as estimates. Some times they are out on the high side, sometimes on the low side. In the end, you might as well just lump all the estimates together for a meal and work on that.

I know some might find this way of thinking as unsatisfactory but I spent many years associated with laboratories measuring stuff and know it is a far more realistic view than any other.

 

[trophywench]

Who bothers to read %ages on the packets when in order to calculate how much insulin we need to counterract it, we need to know precisely how many grams of carb are in it? Are you saying those numbers are rubbish and just educated guesses too? So are the algorithms within insulin pumps which calculate the dose having taken into account the IOB just anybody's guess as well?