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Hey just me and my silly questions (again)
- Thread starter Kaylz
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Amigo
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- Type 2
You're not being serious are you Kaylz? What possible process in the microwave or oven could increase the carb content of any food product? Not unless a potato gets stuck to it whilst it's heating up! Lol
Robin
Well-Known Member
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- Type 1
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No. ( not unless you burn it and leave half of it behind welded to the oven shelf!)
Kaylz
Well-Known Member
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Well it's just that some ready meals have different carb content depending which method you've used to cook them sorryYou're not being serious are you Kaylz? What possible process in the microwave or oven could increase the carb content of any food product? Not unless a potato gets stuck to it whilst it's heating up! Lol
x
Kaylz
Well-Known Member
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- Type 1
Don't say that, I'll be terrified that happens now haha, I'm generally good at cooking well apart from when my fingers accidentally touch the shelf
haha x
Amigo
Well-Known Member
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- Type 2
We are not laughing at you incidentally Kaylz but I don't understand what you've just said. Can you give an example because it seems impossible for different heating methods to alter the carbs inherent in a food product. You would have to destroy part of the food to reduce carbs.
Having said that, take a look at this;
http://www.livestrong.com/article/336835-why-do-caloric-counts-change-when-cooked/
Certain different ways of cooking can affect the nutritional content of certain foods apparently but in honesty I don't think it's something you need to stress about. It's just not going to be significant enough to have to adjust meds. Unless others know different?
We understand you're just anxious and afraid of making a mistake.
Having said that, take a look at this;
http://www.livestrong.com/article/336835-why-do-caloric-counts-change-when-cooked/
Certain different ways of cooking can affect the nutritional content of certain foods apparently but in honesty I don't think it's something you need to stress about. It's just not going to be significant enough to have to adjust meds. Unless others know different?
We understand you're just anxious and afraid of making a mistake.
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Amigo
Well-Known Member
- Relationship to Diabetes
- Type 2
Well there you go then. Probably 'cos more sticks to the side when it's done in the oven than microwaved! Lol
Nicer oven cooked though. Thing is Kaylz, it's just such tiny amounts that it's not going to cause you problems (unless you eat the whole fish pie of course!).
Is that the weight of the pie or the carb amount?
Northerner
Admin (Retired)
- Relationship to Diabetes
- Type 1
Kaylz - there are NO silly questions! As always, if it is confusing you, always ask - you may be asking something that someone else would also like to know 🙂
KookyCat
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- Type 1
Right well that baffled me for a few minutes, then my nutty professor gene kicked in and I've concluded that it's to do with weight. They'll work out carb content by weight just like we would, but I'm guessing they'll work it out based on cooked weight. One method will lead to more evaporation (drier food) which will alter the cooked weight due to the loss of water. It won't actually alter the carbohydrate content though. I am tempted to write to youngs and ask though because they've invented an entirely new branch of science there 😉. Incidentally water once did me a wrong turn when I let my mother cook boiled potatoes. She shouldn't be allowed near a pan of water really but I wasn't on form that day, she boiled them to within an inch of death, I weighed them injected then sat down and realised they were mush, I wondered why they appeared to weigh so much. Turns out water logged potatoes weigh far more than a crisp little specimen. Easily fixed with a jelly baby or three though 🙂
Now Kaylz, I'm a bit worried that you're feeling so worried about leaving bits behind in an oven, or the impact of 3 or 4 grams of carb. You know it's OK to get it wrong occasionally don't you? If you're scared of highs or lows that's totally understandable, but having them actually helps you feel more confident because after the first few you learn what to do and then you know that it's just a matter of adding a bit of insulin or popping a few jelly babies. We're scared of what we don't know, so ironically we get less scared the more it happens. I was petrified of high blood sugar after the DKA, almost paralysed by it to be honest, although relatively cavalier about low blood sugar, no clue why my brain thought high was worse but it did. Hope you enjoyed the fish pie 🙂
Now Kaylz, I'm a bit worried that you're feeling so worried about leaving bits behind in an oven, or the impact of 3 or 4 grams of carb. You know it's OK to get it wrong occasionally don't you? If you're scared of highs or lows that's totally understandable, but having them actually helps you feel more confident because after the first few you learn what to do and then you know that it's just a matter of adding a bit of insulin or popping a few jelly babies. We're scared of what we don't know, so ironically we get less scared the more it happens. I was petrified of high blood sugar after the DKA, almost paralysed by it to be honest, although relatively cavalier about low blood sugar, no clue why my brain thought high was worse but it did. Hope you enjoyed the fish pie 🙂
Kaylz
Well-Known Member
- Relationship to Diabetes
- Type 1
It was the carb count, doesn't have both on the website as I checked but has it on the box x
Kaylz
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I'm not worried about the high or the low well I do but I seem to be doing ok with things, I don't want to get stuff stuck to the oven and have to get myself in there to scrape it off lol (maybe I should just wait till OH gets in from work and point out that he has far more muscle than me so would be easier if he did it) 🙂 and oh I didn't even know it was possible to water log boiled potatoes lol x
grovesy
Well-Known Member
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- Type 2
It depends on the variety of potatoes some seem to get more watery than others . Some varieties are better for different uses eg chips, roasting, boiling, or mash.
Kaylz
Well-Known Member
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- Type 1
My grandad gets the potatoes as he's the expert after working on farms and at a potato yard most of his life lol x
KookyCat
Well-Known Member
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- Type 1
That's good, I feel better now, I was worried we might have made you anxious 😱 which would be the opposite of what was intended. I totally understand not wanting to scrape gunk out the oven, that's definitely a man's job
. I'll have to introduce you to my mother, she can force more water into a vegetable than anyone I've ever known, seriously it's a full on super power. The best thing is, she'll eat veg I've cooked and remark on how tasty it is, I delicately point out it's because I steam lightly rather than drown the poor wee things in water, she shakes her head and concludes it's because I bought the carrots from M&S 😛I've never noticed this, or maybe if I have not thought to much about it, so can't help sorryWell it's just that some ready meals have different carb content depending which method you've used to cook them sorry
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