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Query about carb values which people on very low carb diets might know the answer to

ColinUK

Well-Known Member
Relationship to Diabetes
Type 2
This is from the Carbs & Cals app.

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Molly M

Well-Known Member
Relationship to Diabetes
Type 2
I have done a mixture of things re carbs - I stuck to foods which were less than 5g per 100g and have tried to stick to around 20g - 30g a day. I totally cut out potatoes, rice, pasta, lentils/beans - I started using cauli rice, and moved to Burgen bread - but only 1 slice a day and I don't even have it every day. I am now even moving from the Burgen to BFree protein wraps which have 4g of carbs each - they are a million times better if you heat them up - yum. My latest big find (I am sure everyone is already using this loads) is green pesto - I had some of the one below on my wrap with cooked chicken and it was sooooooo good. I think the key is to try and keep discovering new things to have.
 

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Drummer

Well-Known Member
Relationship to Diabetes
Type 2
@Molly M have you tried the cheese waffles you can make at home? They are called chaffles, and the same mixtures can be used to make wraps which are almost carb free by using a frying pan to cook them.
 

ColinUK

Well-Known Member
Relationship to Diabetes
Type 2
@Molly M have you tried the cheese waffles you can make at home? They are called chaffles, and the same mixtures can be used to make wraps which are almost carb free by using a frying pan to cook them.
Never thought of making them as crepes in a frying pan! I’ll have to try that soon.
 

Drummer

Well-Known Member
Relationship to Diabetes
Type 2
Never thought of making them as crepes in a frying pan! I’ll have to try that soon.
Ah - well, I am from Yorkshire where they tried to make chapattis out of oatmeal and invented Yorkshire oatcakes, so there was a sort of lightbulb moment when wraps were proposed as an alternative to chaffles. Having never eaten wraps or waffles in their farinaceous forms, the low carb options are a whole new adventure - and there is 'fat head' dough too instead of pastry.
A heavy pan and a steady heat works better than too hot, which can result in a soggy middle layer between two very brown and crisp ones.
 

Molly M

Well-Known Member
Relationship to Diabetes
Type 2
@Molly M have you tried the cheese waffles you can make at home? They are called chaffles, and the same mixtures can be used to make wraps which are almost carb free by using a frying pan to cook them.
Not tried them @Drummer but they sound good
 

ColinUK

Well-Known Member
Relationship to Diabetes
Type 2
Ah - well, I am from Yorkshire where they tried to make chapattis out of oatmeal and invented Yorkshire oatcakes, so there was a sort of lightbulb moment when wraps were proposed as an alternative to chaffles. Having never eaten wraps or waffles in their farinaceous forms, the low carb options are a whole new adventure - and there is 'fat head' dough too instead of pastry.
A heavy pan and a steady heat works better than too hot, which can result in a soggy middle layer between two very brown and crisp ones.
Really not keen on fat head dough tbh. Find it generally far too greasy for my liking.
 

NotPink

Well-Known Member
Relationship to Diabetes
Type 2
I have never counted the carbs in avocados as I was not aware. I eat an avocado every day and have not had any problems or spikes.
 

silentsquirrel

Well-Known Member
Relationship to Diabetes
Type 2
I have never counted the carbs in avocados as I was not aware. I eat an avocado every day and have not had any problems or spikes.
So keep eating them! They are very low carb.
 

ColinUK

Well-Known Member
Relationship to Diabetes
Type 2
I have never counted the carbs in avocados as I was not aware. I eat an avocado every day and have not had any problems or spikes.
I count them but they cause precisely zero impact on my BG levels.
 

travellor

Well-Known Member
Relationship to Diabetes
Type 2
I count them but they cause precisely zero impact on my BG levels.
The fibre, and fat in them slow down the digestion to such a degree the carbs are easily negated.
Pity I don't like the taste of them!
 

NotWorriedAtAll

Well-Known Member
Relationship to Diabetes
Type 2
I have done a mixture of things re carbs - I stuck to foods which were less than 5g per 100g and have tried to stick to around 20g - 30g a day. I totally cut out potatoes, rice, pasta, lentils/beans - I started using cauli rice, and moved to Burgen bread - but only 1 slice a day and I don't even have it every day. I am now even moving from the Burgen to BFree protein wraps which have 4g of carbs each - they are a million times better if you heat them up - yum. My latest big find (I am sure everyone is already using this loads) is green pesto - I had some of the one below on my wrap with cooked chicken and it was sooooooo good. I think the key is to try and keep discovering new things to have.
I do much the same as you Molly - I make my own keto bread which has fewer than 2g carbs per slice and a lot of fibre. Green pesto sounds nice - I haven't tried that - what's in it?
I made crisps today from celeriac. Around 2-3g carbs per 100g and they were delicious. They are very easy to make so I make them quite often when my husband has his packs of ready salted.
 

ColinUK

Well-Known Member
Relationship to Diabetes
Type 2
The fibre, and fat in them slow down the digestion to such a degree the carbs are easily negated.
Pity I don't like the taste of them!
Try frying them. Cut side down on a hot griddle. Then top with a fried egg and some grated cheese.
 

NotPink

Well-Known Member
Relationship to Diabetes
Type 2
The fibre, and fat in them slow down the digestion to such a degree the carbs are easily negated.
Pity I don't like the taste of them!
When I first taested them I thought they were horrible. But gradually they grew on me. An acquired taste methinks.
 

Elaine22

Member
Relationship to Diabetes
Type 1
I have copied part of an article on the Diabetes UK website, which is where I got my information.

Carbohydrates and diabetes: what you need to know​

and - as it says - fibre can help keep blood glucose under control.

Fibre​

This is another type of carbohydrate, which you can’t digest. These are found in wholemeal bread, brown rice, wholegrain cereals, fruits and vegetables, nuts and seeds, pulses, potatoes, oats and barley.

Fibre helps keep our digestive system healthy, and can also help to keep your blood glucose and cholesterol under control.

Make sure you eat enough fibre every day as this is associated with less risk of cardiovascular diseases and certain types of cancers.
I have copied part of an article on the Diabetes UK website, which is where I got my information.

Carbohydrates and diabetes: what you need to know​

and - as it says - fibre can help keep blood glucose under control.

Fibre​

This is another type of carbohydrate, which you can’t digest. These are found in wholemeal bread, brown rice, wholegrain cereals, fruits and vegetables, nuts and seeds, pulses, potatoes, oats and barley.

Fibre helps keep our digestive system healthy, and can also help to keep your blood glucose and cholesterol under control.

Make sure you eat enough fibre every day as this is associated with less risk of cardiovascular diseases and certain types of cancers.
Hi Felina, I'm new to this forum and was very interested in your question and the replies. One thing to add to what you have said and the quotes you have copied from Diabetes UK. I believe that they are talking about blood sugar peaks rather than changing the overall number. If you eat carbs without fibre it is more likely to cause a peak in your blood sugar. As a type 1 i am very interested in not having peaks. As a Type 2 you are probably less interested if you are still producing insulin yourself but if you are not and are taking injected insulin then peaks are important to avoid temporary highs and then potentially a hypo. I hope that makes sense.
 
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