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Pasta confusion

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grovesy said:
Yes but what is the cost of the strips, many companies give free monitors but to self fund the strips can still be expensive. This how they make money.
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Thank you for the comment about cost of strips. Pasta confusion is fast turning into monitor confusion. I think research is needed on my part, will sit down with pen and paper and work out the various options, pros and cons.
 
Using wholewheat pasta can also keep BG down a bit.
 
kentish maid said:
My HbA1c was 48 in September last year, GP implied if I lost a stone I would 'reverse' the diabetes. Have seen diabetic nurse twice, and been on a Derek course. Since September I have lost 12kgs, now weighing 75kgs with a BMI of 25. Have stopped eating cakes, crisps, puddings and also what my son calls 'double carbing' (eating garlic bread with pasta dishes and having bread with dishes which already have potato or rice in them). Ditched ready meals almost entirely and now cook from scratch. Have always enjoyed veg and salad so am eating more of those but have to be careful with fruit as I have other digestion problems. Also doubled the length of my afternoon walk with the dog so I got more exercise. Diabetic nurse says my HbA1c will be checked again at my annual review in October, and didn't check it in January when I saw her. To be honest I felt deflated, as she said Diabetes could not be reversed, you just went into remission, and appeared unimpressed by my weight loss. Came away not really knowing if what I had been doing had helped or not. Her only real advice on eating was to swap my Jordans Country Crisp for Weetabix (which I can't tolereate due to IBS), only eat baby bananas and to not walk around bare foot !!! (which I usually do from April - September) Sorry if I have gone on a bit. btw have read the link, found it very helpful, thank you
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Agree, you've definitely been doing fantastic, so don't let the nurse get you down. The weight loss will only help you! Also, Jordan's Country Crisp is one of my allowed cereals as it doesn't raise my BG much. I'd never give it up!! Luckily, my DN is also diabetic, so she was able to advise me from her point of view and understood that it may take time for me to adjust.

So I tested the reheated pasta at the weekend when I was out at Costa and tried their macaroni cheese. Pre-meal, was 6.2, two hours post was 8.2, so it seems to be an acceptable first test and I'm definitely going to explore it further. I was out, so didn't really have chance to test for a later peak so I will have to factor that in next time.
 
Beck S said:
Agree, you've definitely been doing fantastic, so don't let the nurse get you down. The weight loss will only help you! Also, Jordan's Country Crisp is one of my allowed cereals as it doesn't raise my BG much. I'd never give it up!! Luckily, my DN is also diabetic, so she was able to advise me from her point of view and understood that it may take time for me to adjust.

So I tested the reheated pasta at the weekend when I was out at Costa and tried their macaroni cheese. Pre-meal, was 6.2, two hours post was 8.2, so it seems to be an acceptable first test and I'm definitely going to explore it further. I was out, so didn't really have chance to test for a later peak so I will have to factor that in next time.
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I've been avoiding breakfast cereals, after finding how much porridge raised my blood sugar. Love Jordan's Country Crisp. It's going on my "to try" list!
 
AdeleTurner72 said:
I've been avoiding breakfast cereals, after finding how much porridge raised my blood sugar. Love Jordan's Country Crisp. It's going on my "to try" list!
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I've got a couple that I eat - this one, and Dorset Cereal Honey Granola, which has a lower carb content, and actually tastes quite nice. I stick to the recommended portion sizes give or take. I had porridge once and it seemed ok, I want to get back to it but I need more testing.
 
Speaking about reheated pasta, Spaghetti frittata was a trick to reheat leftover spaghetti without a microwave.

Frankly I never liked it very much but sombody liked it a lot.
 
Beck S said:
Agree, you've definitely been doing fantastic, so don't let the nurse get you down. The weight loss will only help you! Also, Jordan's Country Crisp is one of my allowed cereals as it doesn't raise my BG much. I'd never give it up!! Luckily, my DN is also diabetic, so she was able to advise me from her point of view and understood that it may take time for me to adjust.

So I tested the reheated pasta at the weekend when I was out at Costa and tried their macaroni cheese. Pre-meal, was 6.2, two hours post was 8.2, so it seems to be an acceptable first test and I'm definitely going to explore it further. I was out, so didn't really have chance to test for a later peak so I will have to factor that in next time.
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The DN I see told me Jordan's Country Crisp was too high in sugar, and to avoid all foods with more than 10g per 100 of sugar. Having read a lot of what people have said on the various forums it has become apparent that it is the carb content that should be taken into account as well as the sugar, something which I was made more aware of when I went on the DERIK course. You are lucky to have a DN that is diabetic, she can at least talk from experience.
 
That frittata looks both weird and kind of appealing!!

kentish maid said:
The DN I see told me Jordan's Country Crisp was too high in sugar, and to avoid all foods with more than 10g per 100 of sugar. Having read a lot of what people have said on the various forums it has become apparent that it is the carb content that should be taken into account as well as the sugar, something which I was made more aware of when I went on the DERIK course. You are lucky to have a DN that is diabetic, she can at least talk from experience.
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My DN told me to cut down to small portions of carbs with each meal, she talked to me about how it was better in the long run for my BG levels to rise and fall gradually rather than spike - trouble is, it took me a fair while to work out what a small portion of carbs was. With cereal, I mostly look at just the carbs - I believe that the carb content of food in the UK already takes the sugar content into account, so I kind of just lump it in, and then I just test everything new I introduce.
 
Beck S said:
That frittata looks both weird and kind of appealing!!


My DN told me to cut down to small portions of carbs with each meal, she talked to me about how it was better in the long run for my BG levels to rise and fall gradually rather than spike - trouble is, it took me a fair while to work out what a small portion of carbs was. With cereal, I mostly look at just the carbs - I believe that the carb content of food in the UK already takes the sugar content into account, so I kind of just lump it in, and then I just test everything new I introduce.
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Makes much more sense, and I am gradually getting my head around it all 🙂
 
kentish maid said:
That looks interesting, might be worth a try
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As I said I prefer them with the green vegetables, like spinach, borrage or turnip greens, but when you have half a bowl of yesteday pasta it's an idea, I'll neve make fresh spaghetti for a frittata.
 
The Clever Guts book is an interesting read. I have reheated pasta and rice by draining the water when cooked and reheating in fresh water. So far no problems. I do take off the pasta just before fully cooked so it won't go mushy when reheating .
 
weecee said:
The Clever Guts book is an interesting read. I have reheated pasta and rice by draining the water when cooked and reheating in fresh water. So far no problems. I do take off the pasta just before fully cooked so it won't go mushy when reheating .
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It’s a brilliant book isn’t it? Also love the bit about the doctor eating different foods: some carbs like croissants having no effect on BS.
 
Why is it that when you cook spaghetti you have enough left over to feed a small village? Has anyone, after a spag bol said " Mmmm, perfect amount of spaghetti wasn't it?"
 
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