Newbie

[Drummer]

My nurse told me 2 slices of whole meal bread per day is ok. They all vary don’t they . Probably makes a difference if you’re pre diabetic or type 2. I wouldn’t know. Worth finding out as we’ve got to be able to have something to enjoy. Just hope I’m doing the right things as still learning myself. I’ll know when I go back and have a blood test although they said next year would do.

But does your blood glucose back up her claim?
I used a meter to check what I could and could not eat and stay under 8mmol/l after meals - these days I do not eat grain as it takes very little to send my blood glucose into the teens.
I find that sticking to a limit of 10% carbs other than for an occasional square of high cocoa chocolate keeps me at the top end of normal and symptom free. I have also had to reduce my intake of Thyroxine as my thyroid is back from the dead, and alter all my clothes as I have lost weight or volume year on year.

 

[Martin.A]

We have members who get on well with porridge, some like a single weetabix (I think @Martin.A is one?) but others struggle with cereals however high in fibre they are - so really it’s a question of experimentation.

Yes, one Weetabix with a berry mix and Greek yogurt is my usual breakfast, though sometimes I'll vary it and make up some overnight oats using frozen berries and put it in the fridge until the morning.

 

[Theo]

I agree it is very confusing and I was very upset when I found my sugar levels were higher than usual as thought I ate a reasonably healthy diet plus not grossly overweight. It’s surprising how you adapt to a different diet though and things don’t seem so bad. This forum does help and I have picked up lots of useful tips and advice.

 

[rebrascora]

Some people cope with porridge OK some don't so you need to watch your portion size 220g porridge made with semi- skimmed milk is about 30g carbs but it will vary depending on the type of oats.

Using the weight of cooked porridge is really misleading because it depends how thick it is and what it is made with. The more runny it is the less carbs there will be in it because there is a higher proportion of water. So 220g of thick porridge made with milk is going to have a lot more carbs than 220g of runny porridge made with water and and double cream.
This is one of the reasons I don't like the carbs and cals book. Using the dry weight of porridge oats is far more accurate to calculate the carbs in your bowl of porridge and far less messy.

 

[Drummer]

I agree it is very confusing and I was very upset when I found my sugar levels were higher than usual as thought I ate a reasonably healthy diet plus not grossly overweight. It’s surprising how you adapt to a different diet though and things don’t seem so bad. This forum does help and I have picked up lots of useful tips and advice.

The GPs diet sheet I was urged to follow was really 'healthy' - but the more closely I stuck to it the worse things became for me as I put on weight and felt like my own grandmother, and in the 6 months after I used the sheets to light the barbecue, I dropped my HbA1c from 91 to 41 plus my weight reduced, and my cholesterol went down, and a couple of decades slid from my shoulders.