• Please Remember: Members are only permitted to share their own experiences. Members are not qualified to give medical advice. Additionally, everyone manages their health differently. Please be respectful of other people's opinions about their own diabetes management.
  • We seem to be having technical difficulties with new user accounts. If you are trying to register please check your Spam or Junk folder for your confirmation email. If you still haven't received a confirmation email, please reach out to our support inbox: support.forum@diabetes.org.uk

Frozen mashed potato

Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Depends how comfortable you are eating disodium diphosphate. It’s not a great worry, unless you have renal failure, but can be extracted from animal tissues, so may not be suitable for vegetarians unless the pack specifically says that it it is suitable.

It’s there to stop the water (second largest ingredient) separating out from the oily milk and butter ingredients. Water is the bulking agent, so you’re effectively paying good money for water. No carbs in water, for sure.🙂
 
PURPLESALLY said:
For all you veterans this may be old news but I love this discovery. Tesco frozen mashed potato doesn't spike my bloods. Love it love it love it. Comfort food I can still eat
Click to expand...
Worth a try when I get back methinks.:D
 
This could be the best thing since sliced bread ....... Burgen , of course.🙂
 
I had some of this with dinner tonight. It was very tasty ( my first mash for a year). I had it with three sausages and some roasted veg which normally is fairly kind to my BG. I’m crossing everything in the hope that my BG will be reasonable in two hours time. 🙄
 
What's wrong with mashing your own potatoes? Unless they're using low carb potato. 🙄

Here's the ingredients of from Tesco:
Potato, Water, Concentrated Butter (Milk), Dried Whole Milk, Salt, White Pepper, Stabiliser (Disodium Diphosphate)
 
Matt Cycle said:
What's wrong with mashing your own potatoes? Unless they're using low carb potato. 🙄

Here's the ingredients of from Tesco:
Potato, Water, Concentrated Butter (Milk), Dried Whole Milk, Salt, White Pepper, Stabiliser (Disodium Diphosphate)
Click to expand...

I’ve always been led to believe that mashed potato is one of the worst foods for causing high spikes in BG. Subsequently I believe most folk avoid it like the plague, as I have done. The OP reports that this particular mash did not spike her BG ( I don’t know why but am willing to believe her) so, for folk who really miss mashed potato, it’s worth giving it a chance. It may very well turn out to be a wild goose chase.
 
True @Browser but you could try and overcome it by adding more butter/cream to freshly home mashed potato, mash them with skin still on etc
It's also worth noting that the person who started the thread is Type 1, therefore has the benefit of insulin that may stop the spike that a Type 2 like yourself might get x
 
Kaylz said:
True @Browser but you could try and overcome it by adding more butter/cream to freshly home mashed potato, mash them with skin still on etc
It's also worth noting that the person who started the thread is Type 1, therefore has the benefit of insulin that may stop the spike that a Type 2 like yourself might get x
Click to expand...

I’ve got to say that I didn’t note that the original poster was type 1. I understand your suggestion that added cream and butter could help but I’m not sure about the ‘skin left on’. Anyway, after two hours my BG went from 6.7 to 7.9, which I am very happy about. I must try the same meal with my own mash to see if there is any difference. Bottom line was that I had a meal with my beloved mashed tattles and it didn’t spike significantly. Happy days.🙂
 
Leaving a skin on increases fibre so that may also slow down the absorption of carbs. I'm wondering if this frozen potato is working because it is cooked potato cooled down & reheated.
 
Mark Parrott said:
Leaving a skin on increases fibre so that may also slow down the absorption of carbs. I'm wondering if this frozen potato is working because it is cooked potato cooled down & reheated.
Click to expand...

I’ve no idea why it works or if the same might happen with freshly made potato. Bottom line is that I will certainly experiment with mash now, rather than give it a wide berth.
 
This is all encouraging stuff. Love it :D
 
Browser said:
I’ve no idea why it works or if the same might happen with freshly made potato. Bottom line is that I will certainly experiment with mash now, rather than give it a wide berth.
Click to expand...

I’ve had this Tesco mash a few times now and it has been very kind to my BG. Whether or not others may fancy ‘shop bought’ frozen mashed potato, I can only say that it is thumbs up from me. On the theme of potatoes and my new found confidence, I pushed the boat out tonight and had an enjoyable portion (150 gms.) of chunky Tesco frozen oven chips with a piece of baked fish, tomato salad and mushrooms. I fully expected a wee unwelcome spike but was delighted to see my 5.8 pre-food reading rise to only 6.5 after two hours. Freeze a jolly good fellow. 🙂
 
Browser said:
I’ve no idea why it works or if the same might happen with freshly made potato. Bottom line is that I will certainly experiment with mash now, rather than give it a wide berth.
Click to expand...

Hi I don't know why its different to homemade mash but it is (for me anyway). I tried it because I read something about frozen food causing less spikes. Not sure if the frozen thing is right, it didn't work for me with brown rice. Yes I'm type 1 but trying hard to use as little insulin as possible so testing lots of foods to keep my BGL's between 5 & 6. Its all trial and error for someone who was diagnosed a few months ago
 
PURPLESALLY said:
Hi I don't know why its different to homemade mash but it is (for me anyway). I tried it because I read something about frozen food causing less spikes. Not sure if the frozen thing is right, it didn't work for me with brown rice. Yes I'm type 1 but trying hard to use as little insulin as possible so testing lots of foods to keep my BGL's between 5 & 6. Its all trial and error for someone who was diagnosed a few months ago
Click to expand...
Hi. You could try mashing your own potatoes, then freezing the mash. Would be interested to know the result🙂
 
PURPLESALLY said:
Hi I don't know why its different to homemade mash but it is (for me anyway). I tried it because I read something about frozen food causing less spikes. Not sure if the frozen thing is right, it didn't work for me with brown rice. Yes I'm type 1 but trying hard to use as little insulin as possible so testing lots of foods to keep my BGL's between 5 & 6. Its all trial and error for someone who was diagnosed a few months ago
Click to expand...
I read somewhere that pasta is kinder to BGL's if it has been completely cooled and refrigerated before using. Might be the same principle?
 
Jeandp said:
I read somewhere that pasta is kinder to BGL's if it has been completely cooled and refrigerated before using. Might be the same principle?
Click to expand...
Yes I think it’s the same principle of resistant starch in some cooked and reheated foods. Oats are an exception I believe and it doesn’t work for them.
 
wirralass said:
Hi. You could try mashing your own potatoes, then freezing the mash. Would be interested to know the result🙂
Click to expand...
How much are we spending on Research ? Some Uni or somewhere need to give there students a try ?
 
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Back
Top