Puzzling high blood sugar reading

[Elektra]

Hi everyone
I've only just recently been diagnosed as type 2 diabetic, and am in the process of modifying my food habits, and finding out which ones spike my blood sugar. Friday night is usually curry night in our household and I do love my curries. The previous week I tried mixed veg curry with 1 chapati bought from a takeaway. My blood sugar reading was 9.7, 2 hours after eating. So last week I reduced my portion and substituted 1 small roti instead of chapati. Blood sugar reading this time was 9.0 which is not much of a reduction. Any suggestions as to how I can get it down further without giving up curry altogether?

 

[Leadinglights]

Hi everyone
I've only just recently been diagnosed as type 2 diabetic, and am in the process of modifying my food habits, and finding out which ones spike my blood sugar. Friday night is usually curry night in our household and I do love my curries. The previous week I tried mixed veg curry with 1 chapati bought from a takeaway. My blood sugar reading was 9.7, 2 hours after eating. So last week I reduced my portion and substituted 1 small roti instead of chapati. Blood sugar reading this time was 9.0 which is not much of a reduction. Any suggestions as to how I can get it down further without giving up curry altogether?

It is most likely the bread rather than the curry and rice would be no better. Home made curry can be made low carb and you know what is going into it. But for take away those without too much sauce like tikka or tandoori dishes and a side dish like a mushroom bhaaji. I have found mixed veg curries have potatoes in which are not too good.
For some low carb ideas have a look at this link https://lowcarbfreshwell.com/

 

[Elektra]

Thanks for the tip and the link. There was potato in the curry so it was a carb heavy meal. Tonight I had home made Thai red chicken and veg curry with a couple of tbsp of brown rice, and the reading was 7.3, 2 hours after reading. So next time I will either have a home made veg curry without potatoes or opt for tandoori as you suggest.

 

[harbottle]

I make curries with chicken and have side dishes of some sort of cauliflower based dish or mushrooms.
BG hardly goes up with this. Two hours later usually in the 5s or low sixes.
The rest of the family have breads/rice with theirs.

 

[Elektra]

Thanks for the suggestion. Just curious though, as without bread or rice there's nothing with which to mop up the sauce. Is that something you just have to get used to?

 

[Leadinglights]

Thanks for the suggestion. Just curious though, as without bread or rice there's nothing with which to mop up the sauce. Is that something you just have to get used to?

You could use a spoon. Some people try cauliflower rice, not keen myself other than in a stir fry.

 

[Docb]

I will often add a teaspoon to the cutlery on my try as a means of finishing up the sauce on my plate or dish. Becomes even more useful if the sauce is a bit thin from avoiding using flour to thicken it!

 

[rebrascora]

I thicken my sauces with things other than flour (oat bran, chia seeds or psyllium husk all work well at thickening with a fraction of the carbs of flour and a hefty dose of wonderful fibre), and I serve on a bed of veggies instead of rice, like broccoli or green beans or cabbage.... or I use konjac rice (also available as noodles) but yes a spoon is now standard cutlery for me to eat a curry.
NB. If you have never used Konjac rice of noodles before, they need to be really well rinsed before heating because the preservative liquid they come in is not palatable. Once rinsed well and heated in the microwave for a minute I find them a really good substitute and also full of soluble fibre which is good for the gut.