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- Thread starter Rosie16
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Leadinglights
Well-Known Member
- Relationship to Diabetes
- Type 2
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- She/Her
Making sure your evening meal has enough protein and healthy fats, cup of coffee with cream to finish. Sugarfree jelly and cream or full fat Greek yoghurt with some berries for pudding.
1 square of dark chocolate or an oatcake with a piece of cheese or a few nuts.
janw
Much Missed Member.
- Relationship to Diabetes
- Type 2
Okay, you can slow down girl, you are at risk but not needing to reduce your carbs dramatically all at once (which can be bad for anyone as it brings other issues). Have you set yourself any limits for carbs, fats and proteins - these are the main things you need to check? If you are looking to lose some weight, then 130 carbs per day will do that slowly. You can try using an online food diary to log everything you eat and drink. I use My Fitness Pal, the free version, but there are many others out there. I have it on my laptop and the app on my android phone - easy to add to wherever I am. Normally we say to use a BG meter before and after meals, to see if any carbs give you a spike, but you are so close to being "normal" that just attention to your diet and exercise should be enough.
Proud to be erratic
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Yes, but this is one of the problems as well as saviours, @Rosie16 .
The only weight that is relevant for baked potatoes at 23% is the weight after its been baked, ie when it's hot and you want to eat it. But if you want to prebolus and wait 15-30 mins before eating, you need to know the baked weight in advance - which is tricky! I use the raw potato weight and apply 20 gm carbs per 100gm wt. Then as the potato bakes it gives off moisture and loses weight, but not carbs. So then the baked, lighter, potato has an equivalent of 23 gm carbs per 100 gm wt. I have twice checked this by weighing raw and then baked and found the wt reduction does, broadly, correlate.
Of course, if you are happy to either not prebolus or wait a while before eating, then just use the 23% carb content.
Other than the basic difference between the amount of sugars in new (16%) and older potatoes(20%), I find 20% for raw wt can be applied successfully for most other forms of potato cooking. But a couple of exceptions that I'm aware of:
Sometimes people leave peeled potatoes standing in a pan of cold water for a while and then discard that water and cook them in fresh water. My late M-in-law did this routinely to reduce the potassium content, but she was also inadvertently reducing the carb content; if this became our way in the future (to reduce potassium) I would probably use 16% rather than 20% and monitor. I'd rather spike a little than unwittingly push myself too low.
For mashed potatoes I use 16% as given in carbs and cals; but I happen to love really rich and creamy mash, so I'm heavy handed with the butter, plus cream, so not much milk is needed. I've never checked if 16% is still appropriate, ie I've never weighed the raw potatoes, calculated at 20% and added the carbs of the milk; and then weighed the finished mash to see what the weight gain is to compare beginning and end - too much hassle. But I do ask for an exact wt of mash (usually 200gm @16%= 32 gm carbs) so I can prebolus knowing what is coming. In restaurants I've always found chefs are happy to oblige.
For what it's worth, I found the carbs and cals book very helpful when I started carb counting. I don't like the app: clumsy and greatly over-priced. But that is another thread.
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