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I'm a complicated lady!

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G

Gingerblonde

New Member
Relationship to Diabetes
🙂Hi!
I'm Karen.
I had a gastric bypass 18 years ago, and have lots of problems with my blood sugars. I've even been disgusted at international conferences, all to no avail!
This was all years ago and since then I've just put up with bloods in the 20s and then in the 2s.
Only recently I've decided enough is enough and I need to sort out my eating habits!
Im basically not diabetic but have the same problems due to the bypass.

I'd like to know which bread is best, also is there any pasta replacement that won't make me spike?

Any tips really.Thanks for any help🙂
 
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Hi Karen, welcome to the group...
I haven't had gastric bypass so I can't advise you there
 
Hi Karen, welcome to the forum 🙂 It might be worth looking into the GL (Glycaemic Load) diet - it's not a weight loss diet, but a system of selecting food that will have a slow and steady release of energy, reducing the likelihood of blood sugar spikes and swings 🙂 The GL Diet for Dummies is a very good introduction 🙂

For bread, I prefer Burgen Soya and Linseed, less carb than most breads (due to the soya flour replacing some of the ordinary flour) and the seeds help slow the digestion - it's also very tasty! 🙂

Can't help with the pasta, I'm afraid, I rarely eat it, but I'm sure there are other members who can help! 🙂
 
I haven't had gastric surgery, so can't comment on that aspect at all.

Pasta for blood sugars is often tricky for diabetics as it does, as you say, lead to blood sugar rises, and the sometimes fatty sauces going alongside the pasta complicate things further. Personally, I've never been a big pasta fan, so I just don't bother with it any more. I am quite happy just to have the bolognese on its own. All the deliciousness, without the padding.

One thing you could try are konjac noodles, sometimes sold as "Bare Naked Noodles". They're very low carb, so tend not to impact the blood sugars. Some find their texture a bit odd. When you open the packaging, the do have a peculiar smell, but as you rinse them in cold water, until the smell disappears, it's not a problem. Bare Naked also do konjac rice, which some use with curries and so on.
 
We tend to substitute other stuff for pasta - eg spiralised veg - and grated cauliflower for rice and mash.

Or say hang it like I did tonight when we had macaroni cheese - I'll just suffer the high BGs - and as per usual, stay away from it again for another few months!
 
Hi Karen & a warm welcome to the forum - feel free to ask as many questions as you like - I'm sorry I can't personally help you today but as @Northerner said there's always someone who will pop along to answer your queries, take care
WL

Dx Type 2 April 2016
Metformin withdrawn
Diet control and exercise only
 
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AndBreathe said:
I haven't had gastric surgery, so can't comment on that aspect at all.

Pasta for blood sugars is often tricky for diabetics as it does, as you say, lead to blood sugar rises, and the sometimes fatty sauces going alongside the pasta complicate things further. Personally, I've never been a big pasta fan, so I just don't bother with it any more. I am quite happy just to have the bolognese on its own. All the deliciousness, without the padding.

One thing you could try are konjac noodles, sometimes sold as "Bare Naked Noodles". They're very low carb, so tend not to impact the blood sugars. Some find their texture a bit odd. When you open the packaging, the do have a peculiar smell, but as you rinse them in cold water, until the smell disappears, it's not a problem. Bare Naked also do konjac rice, which some use with curries and so on.
Click to expand...
Oh thanks so much I'll look for these things!!
 
Northerner said:
Hi Karen, welcome to the forum 🙂 It might be worth looking into the GL (Glycaemic Load) diet - it's not a weight loss diet, but a system of selecting food that will have a slow and steady release of energy, reducing the likelihood of blood sugar spikes and swings 🙂 The GL Diet for Dummies is a very good introduction 🙂

For bread, I prefer Burgen Soya and Linseed, less carb than most breads (due to the soya flour replacing some of the ordinary flour) and the seeds help slow the digestion - it's also very tasty! 🙂

Can't help with the pasta, I'm afraid, I rarely eat it, but I'm sure there are other members who can help! 🙂
Click to expand...
 
Northerner said:
Hi Karen, welcome to the forum 🙂 It might be worth looking into the GL (Glycaemic Load) diet - it's not a weight loss diet, but a system of selecting food that will have a slow and steady release of energy, reducing the likelihood of blood sugar spikes and swings 🙂 The GL Diet for Dummies is a very good introduction 🙂

For bread, I prefer Burgen Soya and Linseed, less carb than most breads (due to the soya flour replacing some of the ordinary flour) and the seeds help slow the digestion - it's also very tasty! 🙂

Can't help with the pasta, I'm afraid, I rarely eat it, but I'm sure there are other members who can help! 🙂
Click to expand...
 
Hi @Gingerblonde

I am a stomachless wonder, as well as having diabetes!

Do you suffer from dumping syndrome? I find that virtually anything that I put in my mouth causes spikes. 'Normal' rules certainly don't apply for me.
 
Oh wow.. your more complicated than me!!! I have a Fitbit that shows my heart rate.. sometimes I'm in cardio mode and I'm sat on my bum.. but I've eaten something I shouldn't have!!
pottersusan said:
Hi @Gingerblonde

I am a stomachless wonder, as well as having diabetes!

Do you suffer from dumping syndrome? I find that virtually anything that I put in my mouth causes spikes. 'Normal' rules certainly don't apply for me.
Click to expand...
 
Hi and welcome from another Karen :D
I can't advise sorry , im new to this malarkeyo_O
 
Hi there, Gingerblonde, and welcome.🙂 No advice, just wanted to say "hello".😛

Welcome to you too, Goosey - love the pic, btw.:D
 
Gingerblonde said:
🙂Hi!
I'm Karen.
I had a gastric bypass 18 years ago, and have lots of problems with my blood sugars. I've even been disgusted at international conferences, all to no avail!
This was all years ago and since then I've just put up with bloods in the 20s and then in the 2s.
Only recently I've decided enough is enough and I need to sort out my eating habits!
Im basically not diabetic but have the same problems due to the bypass.

I'd like to know which bread is best, also is there any pasta replacement that won't make me spike?

Any tips really.Thanks for any help🙂
Click to expand...

Hi, Karen,
I love pasta dishes and curries and when diagnosed Type 2, I thought that cutting down or even stopping pasta and rice was unthinkable. In the short time I've been testing, I've found that even wholewheat pasta and brown rice is dodgy for my BG. I've reluctantly started to eat courgette or butternut squash spaghetti and cauliflower rice. It sounds hellish but honestly I quite enjoy these substitutes. By coincidence, for dinner, I've just had a tasty chicken curry ( homemade) with b/squash spaghetti and one popadum - I'm fairly confident that my BG won't rise significantly. If I am desperate for the taste of potato I take a few small new boiled baby potatoes. If you take control of your eating and test, you might even find that pastas, rice and potatoes in smaller quantities are tolerable. I've managed to really cut down on carbs and, without working too hard at it, I've managed to lose weight steadily over the past five weeks. It's good that you have realised that you have to get to grips with your eating habits and, if you're serious, you'll succeed. Good luck. For more info on eating tips, recipes etc., there's a very good forum on this website.
 
Bloden said:
Hi there, Gingerblonde, and welcome.🙂 No advice, just wanted to say "hello".😛

Welcome to you too, Goosey - love the pic, btw.:D
Click to expand...
Thankyou :D like me its silly
 
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