How many grams of carbs per day?

G

guybrush

Member
Hi, new here. i've read that 130g to 200g is ok for a diabetic? is that accurate?

Also seen that white rice is bad to have. The one I have in the kitchen is 27g carb per 100g. That doesn't seem to bad? I would tend to have a 75g portion. Why is it seen as bad?
 
guybrush said:
Hi, new here. i've read that 130g to 200g is ok for a diabetic? is that accurate?

Also seen that white rice is bad to have. The one I have in the kitchen is 27g carb per 100g. That doesn't seem to bad? I would tend to have a 75g portion. Why is it seen as bad?
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A good starting point for the amount of carbs per day is indeed 130g but some people will go much lower but it depends on what medication you may be on.
Sometimes there is confusion with the carb content of things like rice and pasta as to whether they refer to cooked weight or dry weight.
Foods like potatoes, rice, pasta, bread, pastry, breakfast cereals as well as cakes, biscuits and sugary drinks are the big hitters as far as carbs are concerned.
Have a look at this link as it has good explanation and some menu plans which may suit you.https://lowcarbfreshwell.com/
 
Well - what do you actually need to do, eg lose weight, avoid putting weight on, treat your diabetes without medication just by diet and exercise, or what exactly?

Slight obsession in some quarters about 'brown' carbohydrates, but frankly my body couldn't care less what colour they are because the brown variety of things although containing a minute amount of roughage (wheat bran in the flour, rice inner husks still on that) they still have the same amount of carbohydrate and I get my roughage from fruit and veg, not rice, spuds or anything made with flour.
 
I'm not currently on medication but need to get my hba1c down to a good level. I'm also overweight, probably 15 to 20kg to lose.

If it's 130g for the day. Could you have low carbs for breakfast and lunch and then have more carbs at dinner?
 
guybrush said:
I'm not currently on medication but need to get my hba1c down to a good level. I'm also overweight, probably 15 to 20kg to lose.

If it's 130g for the day. Could you have low carbs for breakfast and lunch and then have more carbs at dinner?
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I try to keep it flat through the day, ie similar amount of carbs for breakfast, lunch and evening meal with some leeway for snacking in between. I read a while back that a graph of BG levels through the day should ideally look like gently rolling hills rather than a Toblerone bar.
 
@guybrin your earlier thread i answered you said your hb1ac was 87. Is that recent? Are you due a second test? My first test was 69 and second four weeks later was 64. I wasn't given the option not to go on medication and two weeks later started on metformin. Before the medication started I had been told my cholesterol had crept up so chose to cut out pastry pasta rice and most bread. I ate new potatoes in their skin. I was amazed that without feeling hungry I was losing almost a kg a week. Because fish is so low carb I was effectively eating a low carb diet. I chose to have full fat yoghurt berries and seeds or nuts for breakfast. I was eating 80 to 120 gms of carbs. I enjoy rice but haven't reintroduced it yet. You need to consider portion size and if you add lots of veg that is good. You could have a fry up without bread hash browns and probably baked beans. I'm surprised a doctor has let you manage without medication but good luck.
Sadly I had an SGLT1 added at end of September which has knocked me sideways as I'm not sure how high my carb rate should be. It means I'm not losing weight and am feeling dispiriting. I'm also having diarrhea once a week. Doctors don't see type 2 in my practice and the DN is impossible to contact. I'm assuming I will have a new hb1ac test in the new year. The last one was 51 in September.
The view is you shouldn't go over 200 gms of carbs if you are type 2 diabetic.
 
guybrush said:
Hi, new here. i've read that 130g to 200g is ok for a diabetic? is that accurate?

Also seen that white rice is bad to have. The one I have in the kitchen is 27g carb per 100g. That doesn't seem to bad? I would tend to have a 75g portion. Why is it seen as bad?
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Oh yes @guybrush eh - I well remember 'mum, mum! - does anything rhyme with orange?'
Welcome to the forum.
I'm afraid that for some people carb intake needs to be really very low to keep blood glucose levels in the normal range - I started off at 50gm maximum per day, and have dropped below 40 and now am trying under 30 as an experiment with the slimming shakes.
My HbA1c at diagnosis was 91 but I have been able to stay at the top end of normal for quite some years now.
I don't eat grain as I get spikes, as shown by my Tee 2 + test kit, I avoid high carb veges and fruits, but am doing very well on protein and fat in moderation, and I need so little to eat these days.
 
Drummer said:
I well remember 'mum, mum! - does anything rhyme with orange?'
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@guybrush, I was going to ask if your surname was Threapwood but @Drummer got in before me! Flipping loved that game.
One thing to remember is that all diabetics are different. @trophywench is correct that white or brown bread and rice have the same amount of carbs in, but my body can tolerate the carbs in brown better than white. Why? I haven't a clue, only that I found that out through testing my BG before and 2 hours after eating meals.
I have fewer than 130g carbs per day but you will have to find your own tolerance.
Best of luck
 
Grains in general are usually about 60-65% carbs, so I suspect your info of 27g carbs per 100g for rice is cooked weight ( it will say with the nutritional info.... usually it will be marked with an asterisk and then at the bottom of the nutritional info, it will explain what the asterisk means). I am guessing you typically use 75g of dry rice as your normal portion, which will become considerably heavier once cooked, at least double.

Dried foods like rice and pasta and lentils and beans can be a bit confusing regarding their carb content because they absorb water during the cooking process so get heavier, but they still contain the same amount of carbs when cooked, so the % of carbs in the cooked food will be lower than in the dry product, usually just over 50% lower.
 
rebrascora said:
I am guessing you typically use 75g of dry rice as your normal portion,
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75g dry weight of basmati rice is approx 60-70g carbs when cooked.
 
guybrush said:
Hi, new here. i've read that 130g to 200g is ok for a diabetic? is that accurate?

Also seen that white rice is bad to have. The one I have in the kitchen is 27g carb per 100g. That doesn't seem to bad? I would tend to have a 75g portion. Why is it seen as bad?
Click to expand...

As others have said, that will be the cooked weight. 100g cooked weight of rice is only something like 35g uncooked weight of rice - ie a tiny portion. Weigh out 35g dry uncooked rice. Your 75g portion - presumably 75g dry weight before cooking it - will be around 60g carbs.

Basmati rice usually has a lower glycaemic index than normal white rice. Brown basmati is even better, if you want to have rice.

However, as you have weight to lose, you might want to go for lower carb foods spread across the day rather than concentrated carbs like rice and pasta.
 
Inka said:
As others have said, that will be the cooked weight. 100g cooked weight of rice is only something like 35g uncooked weight of rice - ie a tiny portion. Weigh out 35g dry uncooked rice. Your 75g portion - presumably 75g dry weight before cooking it - will be around 60g carbs.

Basmati rice usually has a lower glycaemic index than normal white rice. Brown basmati is even better, if you want to have rice.

However, as you have weight to lose, you might want to go for lower carb foods spread across the day rather than concentrated carbs like rice and pasta.
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I use brown basmati whenever I'm cooking with rice: I like its nutty flavour and find white rice too bland now.
 
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