Does anyone carb count or use a baseline amount of sugar/fat etc

[U6s68]

I was thinking of trying these methods. I like the idea of having a baseline amount of sugar to work from. E.g. Ensuring my yoghurt has less than 6g of sugar per 100g serving. Is this flawed though?

 

[Pumper_Sue]

I was thinking of trying these methods. I like the idea of having a baseline amount of sugar to work from. E.g. Ensuring my yoghurt has less than 6g of sugar per 100g serving. Is this flawed though?

99.9% of type1 diabetics count carbs so that they can adjust their insulin to match their carb intake.

 

[Northerner]

I was thinking of trying these methods. I like the idea of having a baseline amount of sugar to work from. E.g. Ensuring my yoghurt has less than 6g of sugar per 100g serving. Is this flawed though?

Don't make the mistake of just looking at sugar content - sugar is just a form of carbohydrate, and all forms have to be considered where diabetes is concerned. The amount of sugar in something will give you an idea of how quickly it might impact your blood sugar levels, and as a means of comparison with similar products, but other types of carbohydrate can be as bad, or worse. White bread, for example, can have a faster and greater impact on levels than table sugar as there are fewer chemical processes required to convert the starch into glucose in the blood.

Recommended Daily Intake figures for carbs are far in excess of what most diabetics would consider suitable or healthy - I think it's something like 250g for men and 200g for women. I probably eat between 100g-140g a day, considered 'moderate' carb intake, but really the amount of carbs consumed should be whatever you can happily tolerate whilst retaining good blood glucose control 🙂