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Meat and potatoes

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This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Testing is such a good idea, it helps loads.
Before I started insulin, I found new potatoes and sweet potatoes, as has been suggested, both had less of an effect on my blood glucose. Mashed potato (which I love!) was a no no as its already partially broken down because of the mashing, so the glucose enters the blood stream much quicker.
As for porridge oats, I make mine with water, and use the jumbo oats as the normal Quaker stuff sends my levels crazy!
And i read somewhere before that is pasta is cooked, cooled and then reheated later, it is much more slow release... Has anyone else heard this? I don't eat pasta anymore so I haven't tried it myself.
It's all about testing and finding out what works for you 🙂
 
I've certainly heard it Vicki, and they cited the proof of it on TV - but I can't recall the details. The main prob for me with it is, I know how many carbs are in once-cooked pasta. But nobody gives the value of the cooked cooled and reheated version - so what the hell do you jab for it?
 
trophywench said:
I've certainly heard it Vicki, and they cited the proof of it on TV - but I can't recall the details. The main prob for me with it is, I know how many carbs are in once-cooked pasta. But nobody gives the value of the cooked cooled and reheated version - so what the hell do you jab for it?
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It's still got the same number of carbs in, but they just release into the system more slowly, like something with a lot of fibre, so presumably it's a question of finding out how to time the insulin, rather than adjusting the amount.
 
Thanks Robin. As we only ever have pasta with plenty of fat in the sauce (usually 10 ton of cheese LOL) I don't have that much of a prob - but do a multiwave automatically anyway for anything rice or pasta based these days.

(No such thing as a 'sprinkling' of parmesan chez nous)
 
I don't know how true but I heard that mashed potatoed laced with butter and milk don't spike as much but I haven't tried it since I was diagnosed.
 
pat.y said:
Trouble for me is I hate courgettes.
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I can't stand courgettes either! Everyone goes on about courgette pasta being fantastic and I was so loathe to try it but my friend made a spaghetti carbonara but half pasta, half courgette (sounds weird i know) and it was VERY good! I was in shock!

Although that could have been the bacon, cheese and double cream masking the flavour LOL :D
 
pat.y said:
I don't know how true but I heard that mashed potatoed laced with butter and milk don't spike as much but I haven't tried it since I was diagnosed.
Click to expand...
The fat content is supposed to slow the digestion, so reducing the spike 🙂
 
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This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
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