Question re carbs

[Pollyanna]

When following amount guides for foods such as pasta, couscous etc is it dry weight or cooked weight... And guides also say dried fruit worse than fresh but is dried fruit that has been soaked back to plumpness OK
Thanks

 

[Drummer]

I'm afraid that my guide amounts for grain based foods was zero, likewise dried fruits.
Even now almost two years from diagnosis and able to eat more carbs and not see elevated BG levels, I am very careful as I put on weight so quickly.
After decades of being advised that I needed to eat carbs my metabolism, which did not deal well with carbs right from my 20s, struggles to say rubber side down so advice on eating carbs remains irrelevant from now on.

 

[Pollyanna]

Thanks drummer... Must be hard for you x
I just trying to lower bs and at the same time stop the drastic weight loss due to whatever else is going on and am permanently hungry on no carbs no matter how much protein and veggies I eat...
PS
Used to live in abbot's bromley... Loved the Morris dancers x

 

[Deleted member 21371]

Thanks drummer... Must be hard for you x
I just trying to lower bs and at the same time stop the drastic weight loss due to whatever else is going on and am permanently hungry on no carbs no matter how much protein and veggies I eat...
PS
Used to live in abbot's bromley... Loved the Morris dancers x

As a rough guide, rehydrated fruit is similar to fresh. You may actually lose some of the sugar as it gets diluted into the water as it soaks.

 

[Drummer]

Thanks drummer... Must be hard for you x
I just trying to lower bs and at the same time stop the drastic weight loss due to whatever else is going on and am permanently hungry on no carbs no matter how much protein and veggies I eat...
PS
Used to live in abbot's bromley... Loved the Morris dancers x

For me it was easy - roasting chickens, beef, lamb, pork, cooking kippers or other fish, bags of mixed seafood (from the freezer and warmed up for a late night supper with my favourite stir fry of mushrooms and sweet peppers are still a treat after a long day away from home).
Don't forget a little oil and vinegar with added herbs - I had a whole row of little bottles during the summer, different vinegars and herbs to vary things - it is important to have a bit of variation. I add them to all sorts of plants hot or cold.

 

[Robin]

When following amount guides for foods such as pasta, couscous etc is it dry weight or cooked weight... And guides also say dried fruit worse than fresh but is dried fruit that has been soaked back to plumpness OK
Thanks

I find you have to study the back of a packet of rice or pasta etc carefully to find out if it's quoting the raw or cooked weight. Usually the little box on the back, containing all the nutritional info, says 'as cooked' if it means the cooked weight. I find manufacturers are doing this more and more, (they used to give you the dry weight, which was much more useful if you were working out how much to cook). I also think that's a less accurate way of doing it, as surely it depends on how long you've cooked it for, and therefore how much water it's absorbed during the cooking process.
You may be able to find figures for 'dry weight' on something like Myfitnesspal.

 

[Pollyanna]

Thanks x
Yes drummer I do flavour oils and make my own vinegars... I am very lucky as I have a huge 360ft garden so grow own veg and fruit and herbs and a country raised lass lol so I preserve, pickle, jam, dry, bottle etc. I also do my own mustards.... If you a self do fanatic happy to put up mustard mix recipes xx

 

[Deleted member 21371]

Thanks x
Yes drummer I do flavour oils and make my own vinegars... I am very lucky as I have a huge 360ft garden so grow own veg and fruit and herbs and a country raised lass lol so I preserve, pickle, jam, dry, bottle etc. I also do my own mustards.... If you a self do fanatic happy to put up mustard mix recipes xx

Even better, as you'll know exactly what is in your food.
I avoid refined carbs nowadays, so if you have a jam recipe without added sugar, I'm in.