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Fruit confusion

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A tart is an open pie, single crust pie, filled pie or bottom crust pie. If its only got pastry on top, its a top crust pie. If it has pastry top and bottom, its a double or two crust pie.
 
I love fruit, always have, but in the years since dx I've learned to avoid things like bananas, mango (sob) and pineapple, unless I'm having a hypo day as they really spike me. I do often have berries like raspberries, blueberries and blackberries, and sometimes grapes. I also have the occasional easy peeler orange or mandarin as I find I can get away with those now and again. I get most of my daily five from veg these days, which works for me as I use them with some protein to lower my carb intake and bulk out meals so I don't feel as hungry.
 
I am really funny with fruit. I can eat strawberries but I can't eat anything solid straight from the fridge. So they have to be warmed in the microwave then sprinkled with sweetener.
 
I eat as much low-GI / high fibre fruit as possible (which isn't much with dbs!) to help to slow down my digestion and flatten out spikes (at breakfast and dinner when I'm at my most insulin resistant). It seems to work!😛
 
Hi everyone - newbie here. I have always loved fruit and never had a problem - I had blood tests back last week to check heart meds and was told I have diabetes - totally floored me - seeing a specialist on Friday
 
Fruit is something I really miss and before diagnosis I had some every day. Only have it once in a while now and then only a few strawberries or blueberries. Have tried stewed bramley apple sweetened with Truvia. It was nice but spiked me. I have been told that the sugar substitutes are high in carbohydrates. Don't know if it is true but for example sugar free sweets are really high in carbs. I guess you will just have to try out things and then test. Good luck with it 🙂
 
The carbs in sweeteners shouldn't count as they can't be digested, though I believe some people can still spike with some sweeteners. I use Truvia & it has no affect on my sugars.
 
It's most likely the apple rather than the sweeteners - an apple contains enough carbs to treat a hypo, and by stewing them, you're breaking down the fibre so there's nothing stopping all those carbs hitting your blood quickly.

Table-style sweeteners are believed to be less likely to spike you (eg. aspartame, saccharin, stevia) whereas bulk sweeteners (sorbitol etc.) are just alternative carbohydrates. They certainly affect my blood sugar exactly like normal sugar.
 
Thank you Mark and DeusXM I have learnt something today. I thought that cooking apples would be OK, but will now cross them off. :(
 
Sorbitol doesn't affect me. We really are all different.
 
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