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potatoes

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I am trying to lower his carbs, but when reading all those labels on food, some say the sugars are high, I worry if I am giving him too much sugar in his meals.
 
I will be going to cook some tea for him soon, hope he enjoys this meal.
 
welshy1 said:
Ahh so is that not his sugar levels, sorry to be hopeless at this
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It is in away it is the average of glucose(sugar) over 2-3 months. There is a blood glucose (sugar) that is done by finger prick and that is expressed differently, Type 2 should ideally be between 4- 7 mmols before meals and less tha 8.5 mmols 2 hours after meals.
 
welshy1 said:
Stir fry onions, peppers and chicken thighs.
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That sounds good. I recommend a book called The First Year of Type 2 Diabetes by Gretchen Becker, the English version she is American and it is very easy read.
 
welshy1 said:
Stir fry onions, peppers and chicken thighs.
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Sounds a bit sparse - I would add in mushrooms and courgette or aubergine - but chicken thighs are a favourite here - I have a Tefal Actifry which gives them really nice crispy skins.
There aren't many things in packages to inspect in my shopping - sausages, as they can be very various.
You could try the prepacked mixes for stir frying - but you need to watch the carbs as some of them are heavy on such things as sweetcorn - which is a grain and highish carb. Beansprouts are usually good if fresh.
 
Sugar - and all forms of it so maltose glucose lactose sucrose and anything else ~ose - are just all carbohydrates same as spuds, flour, rice, pasta.
 
CathyB said:
I cut all potatoes, rice, pasta and only have a little low carb Burgen bread, I also spike with berries where others are fine, the only fruit I can have is 2 small apples as long as they are spread over the day. I love my diet now, I eat chilli or curry sometimes with cauliflower rice but sometimes just on its own, I love a tasty stir fry or a fresh salad with avocado, a favourite is cottage pie topped with mashed cauliflower and sprinkled with cheese 😛
If you go low carb you can go higher in good fats, butter, cream, olive oil, Greek yoghurt is a yummy treat. I also have sugar free jelly as a sweet treat 🙄. I often go to my daughters for a roast, I just don’t have the spuds and she always does plenty of cabbage, broccoli & cauliflower so I always leave feeling stuffed!! I love a juicy steak topped with garlic mushrooms and served with cauliflower cheese (no milk or flour)......the list is endless.......I’m hungry now 😱
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I have some cauli rice in my freezer,next time I buy some mince I shall make your version with the cauli rice and grated cheese,I'm not one to make food that I have to think about too much or has too many components but that's simple enough for me,I enjoy stir fries too and had one tonight with full fat cream cheese stirred in at the end,I haven't concentrated on the high fats too much yet,but will be doing that when I get down to my target weight
 
Courgettes are good cooked the Maltese way, slice lengthways and fry flat side first with a crushed clove of garlic, when browned turn over, top with parmisan cheese and cook for another couple of minutes, you can cook them in the same pan as steak or chops if that's what you are already cooking
 
The advice about cutting out completely or cutting down on potatoes is very sound. However, if like me, you love your spuds, you might wish to experiment with how you prepare them. I can tolerate a few small new potatoes without significant rise in BG but have found that mashed potato, prepared, frozen and portioned into helpings of 150 gms. is ok for me. I reheat the portions for four minutes on high in the microwave. The portion size is adequate and covers a small individual shepherds pie nicely. I have also found that the same approach with brown rice and whole meal pasta works well for me. Cook the rice and pasta till almost ready, cool it right away and freeze in small portions of 120gms. When required, ‘recook’ the portion for a few minutes in rapid boiling water. As I said, this works for me and others I have spoken to, but you learn here regularly, that we are all different and must experiment accordingly.
 
Drummer said:
Sounds a bit sparse - I would add in mushrooms and courgette or aubergine - but chicken thighs are a favourite here - I have a Tefal Actifry which gives them really nice crispy skins.
There aren't many things in packages to inspect in my shopping - sausages, as they can be very various.
You could try the prepacked mixes for stir frying - but you need to watch the carbs as some of them are heavy on such things as sweetcorn - which is a grain and highish carb. Beansprouts are usually good if fresh.
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I have never cooked courgette or aubergine, only ever had it when I used to get a takeaway curry 🙂
I know I did not cook much yesterday, I haven't been food shopping so very low on stuff now, no fresh veg left, so looks like I will have to get a food order in very soon.
What is best way to cook both.
 
I have a set of cast iron pans - jet black and glossy with use. They are heavy and non stick. I slice courgettes and aubergines into discs about half an inch thick and fry them in olive oil and butter, at a gentle sizzle until they are lightly browned and beginning to soften.
 
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