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I made myself a curry this evening and took it with 100gms brown rice. I know that rice is to be taken sparingly or not at all but I tried some to see what it would do to my BG. Pre meal was 6.7 and two hours later had risen to 8, which I believe is a tolerable increase. What I'd like to know, for future reference, is whether, the next time I take the same meal, the increase will be much the same as this evening or are there other extenuating circumstances, which could give a higher reading next time?

 

[mikeyB]

The only circumstance when that could change is having a takeaway curry. They have a fair amount of added sugar, to temper the bitterness of some spices and flavourings for western tastes. It depends, of course, on whether you used a ready made sauce or just created your own spice mix.

 

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The only circumstance when that could change is having a takeaway curry. They have a fair amount of added sugar, to temper the bitterness of some spices and flavourings for western tastes. It depends, of course, on whether you used a ready made sauce or just created your own spice mix.

Everything was made from scratch so I know exactly what was in it. So, all things being equal, I can rely on the same meal having the same effect each time?

 

[Bryan Osborne]

I use my own ingredients as well the "curry" is one of my sorta "fetish foods." I do use my own spices and luckily I have a stall that turns up at Cambridge market and I buy 100gm at a time fresh milled. I use cinnamon in my mixes and I tend to use quite a lot of lemon or lime juice (fresh) in a while you will be amazed that sour has a similar effect as sweet! I use Skir Natural Yogurt and fresh cream so I watch the portions cos of Calories! Favourites are Garam Marsala, Tumeric and Star Anis (ground up) favourite curry is King Prawn Rogon (tomato which I add a teaspoon of tomato puree to for effect!) As with this type of food portion size offers the control really?

 

[Grogg1]

The only circumstance when that could change is having a takeaway curry. They have a fair amount of added sugar, to temper the bitterness of some spices and flavourings for western tastes. It depends, of course, on whether you used a ready made sauce or just created your own spice mix.

Take away curry is great for me. I had last night Chicken Shakuti, 3 dessert spoons of pilau rice,1 small onion bhaji and 1/2 a popadom. Before 5.4 and just over two hours later was 6.8.