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Rice and Porridge on course

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lucy123

Well-Known Member
Relationship to Diabetes
Type 2
Hi - just a quick question:
On my diabetes course this week we were told to eat 50 dried weight of porridge in the morning and 100g of dried rice or pasta.
On cooking this it seems a large portion, especially for someone trying to lose weight - do you think they have made a mistake?:confused:
 
Blimy Lucy that is a lot. I have dried 30g porridge and 50 g rice. I never manage to eat all my rice either x
 
lucy123 said:
Hi - just a quick question:
On my diabetes course this week we were told to eat 50 dried weight of porridge in the morning and 100g of dried rice or pasta.
On cooking this it seems a large portion, especially for someone trying to lose weight - do you think they have made a mistake?:confused:
Click to expand...

For me I use 40g or less of porridge oats.

For a long time I used just three dessert spoons (probably amounts to 30g), but also included a banana.

Now, it's more like 4 dessert spoons (~40g) and I'm using cranberries instead.

100g dried rice? I'd say that was too high. My limit is 50g (and that is usually the stated portion size on the packets that I've seen).

But that's just me. 🙂

Andy
 
I might give them a call on Monday - as it does seem a lot - they said definitely 100g rice and said that was = 3oz?? Is that right. They definitely said dry weight too.

I made the 50g dried weight Porridge this morning and it was loads, although I wasn;t hungry afterwards, but I can;t see me losing weight on these amounts - also for diabetics we are always told a SMALL amount of carbs with each meal...grrr
 
lucy123 said:
I might give them a call on Monday - as it does seem a lot - they said definitely 100g rice and said that was = 3oz?? Is that right. They definitely said dry weight too.

I made the 50g dried weight Porridge this morning and it was loads, although I wasn;t hungry afterwards, but I can;t see me losing weight on these amounts - also for diabetics we are always told a SMALL amount of carbs with each meal...grrr
Click to expand...

Yep, 100g = 3.5oz. That's about right.

Still think it's too much though. But best get them to clarify, I suppose.

Andy 🙂
 
lucy123 said:
Hi - just a quick question:
On my diabetes course this week we were told to eat 50 dried weight of porridge in the morning and 100g of dried rice or pasta.
On cooking this it seems a large portion, especially for someone trying to lose weight - do you think they have made a mistake?:confused:
Click to expand...

Which course are you on Lucy ?
 
The course is Juggle. Its purely for T2 not on insulin.
Normally I would eat half the amount they have suggested.
 
lucy123 said:
Hi - just a quick question:
On my diabetes course this week we were told to eat 50 dried weight of porridge in the morning and 100g of dried rice or pasta.
On cooking this it seems a large portion, especially for someone trying to lose weight - do you think they have made a mistake?:confused:
Click to expand...
Whatever portion size you eventually end up choosing to cook, test at your peak (which is probably about an hour) after the meal to see what that portion size did to your blood glucose levels. If the result is a spike, reduce the portion size next time. If that still leads to a spike, keep reducing the portion size in subsequent experiments until it's a bump, not a spike.

Then look at the resulting acceptable portion size. If it's starting to resemble the size and thickness of a postage stamp it may be time to consider leaving that food off your shopping list.
 
Thank you Alan - I was thinking of the same experiment. I am having to be careful with cutting carbs at the moment due to hypos but the portions stated do seem high.
 
I'm a bit confused here Lucy. Is that for every meal?
 
lucy123 said:
Sorry Alison - not sure what you mean.:confused:
Click to expand...
Possibly Alison was referring to the fact that many of us have quite diffgerent carb tolerances at breakfast, lunch and dinner. What may be a suitable portion size at one time of day may be terrible at another time of day. I'm sure Alison will expand on that.

What meds or insulin regimen are you on that may lead to hypos?
 
Ah I see - well thank you for explaining.

The thing is I am not on any diabetes meds but have had awful hypos. I go in hospital for a week next week to get to the bottom of it.
 
lucy123 said:
The course is Juggle. Its purely for T2 not on insulin.
Normally I would eat half the amount they have suggested.
Click to expand...

The course only seems to be running in Nottingham and looks like a sawn-off version of the X-Pert course but X-Pert doesn't come out with stuff like the recommendations you mention. Key components of X-Pert is low GI and "Carbohydrate Awareness" - seeing 15g of carbs as one Carb Portion and teaching yourself to eyeball that amount and keep a check on carb intake - 8 to 15 CPs per day depending on your frame and level of physical activity and meds.

Have they given you a Course Handbook ? What's the Syllabus like ?
 
Alan S said:
What meds or insulin regimen are you on that may lead to hypos?
Click to expand...

Lucy has been suffering irregular hypos not caused by meds and is going to have a 72 hour fasting test done to check for a possible Insulinoma.
 
Yes but no mention of carb portion sizes. 1) Learning what diabetes is and why we have it. 2) Food including sugars and carbs and veg, 3) Proteins and Fats, 4) Taking care of yourself.

I have to say the course has been very good and informative - just this bit that is confusing.
 
mcdonagh47 said:
Lucy has been suffering irregular hypos not caused by meds and is going to have a 72 hour fasting test done to check for a possible Insulinoma.
Click to expand...
...As well as many other tests. The 72hr test isn;t to check for the insulinoma that will be a cat scan.
 
mcdonagh47 said:
The course only seems to be running in Nottingham and looks like a sawn-off version of the X-Pert course but X-Pert doesn't come out with stuff like the recommendations you mention. Key components of X-Pert is low GI and "Carbohydrate Awareness" - seeing 15g of carbs as one Carb Portion and teaching yourself to eyeball that amount and keep a check on carb intake - 8 to 15 CPs per day depending on your frame and level of physical activity and meds.
Click to expand...

Good point. That's my memory of what X-Pert said too. I thought that it was an excellently balanced course.

Andy 🙂

p.s. Hang on! I thought I was going to bed! What am I still doing up? 😉
 
lucy123 said:
Hi - just a quick question:
On my diabetes course this week we were told to eat 50 dried weight of porridge in the morning and 100g of dried rice or pasta.
On cooking this it seems a large portion, especially for someone trying to lose weight - do you think they have made a mistake?:confused:
Click to expand...

I only serve up 50g of rice for my family and less for me and 70g of pasta and again less for me. I don't eat porridge as it gives me terrible spikes.
 
Hi Lucy

I wonder if the (large) portion sizes they mention are linked to the 'recommended adult' levels that you get on nutritional info panels. Carb levels there are often 240g a day for women and 300g a day for men, which would be quite tricky to manage for a diabetic IMO.

M
 
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