sugar/novarapid?

[ninjatuck]

Right here goes,youguys have helped me out with understanding carbs,but nobody has ever told me about sugar?so im on nova rapid,i do a 2-1 ratio for every 10g of carbs,but what if im having a sweet for afters?lets say sponge pudding,how do i do the working out with extra nova rapid to attack the extra sugar?

 

[Northerner]

You apply the same formula to your pudding. This means you need to know how many grams of carbs are in the pudding, which can be difficult if it's home made. Shop bought ones should have the carb amount on the packaging 🙂

 

[trophywench]

If you are making it yourself, in fact if you make ANYTHING yourself you need 2 things - one is a really accurate pair of 'Add & Weigh' scales, a calculator and the other thing is Collins Gem CALORIE Counter book. (Not the CARBOHYDRATE counter, that one's far too vague for useful kitchen use)

Then look at your recipe and work out the carbs for everything that's in it, remebering to mutiply the carb value by the correct number of grams.

Then if it's something that stays in a dish, weigh the empty dish.

That gives you the total carbs for the entire article. When you dish it up, you will know if you've had half or a sixth or whatever, so divide that into the total carbs and voila! - you have the rough carbs per portion, don't you?

You can actually be more precise than that. Say a pudding. Work the carbs out from the recipe as before. When it comes out the oven weigh the whole caboodle, and take off the weight of the empty dish from the whole and that is the weight of the pud itself. You know the total carbs. Work out the carbs per 1g of weight.

Put your individual serving dish on the scale, when it tells you the answer, zero the scale, dish up your portion and the weight it gives is just the weight of your dollop. Multiply that by the carbs per gram and Bingo, that's the exact carbs in your pud.

Sounds terribly complicated but it isn't!

 

[fencesitter]

Just wanted to add that sugars and carbs are effectively the same thing, because carbs become sugars when you digest them.
So when you look at a packet of food, just look at the carb values. If it says 'of which sugars ...' you can ignore it, because the sugar content is included in the total carb value.
Hope that helps

 

[novorapidboi26]

you should also consider counting in the pudding carb amount with your main meal....saves injecting twice.,,,,

 

[Tina63]

I too weigh and calculate when baking. If it is something you make regularly, make a note somewhere so you don't have to do it all again next time - in your recipe book if you use one, or just make your own list. I have done, and laminated it, so things like a batch of Yorkshire puddings or individual fairy cakes I know exactly how many carbs in each portion as I only have to glance at my list.

And as someone else said, carbs and sugar, same thing. So just go for the 'total carbs' figure and that is the one you use.

As long as you have a decent set of digital scales, even giving yourself a portion of something like ice cream or ready made custard or rice pudding for example, the carbs per 100g are on the packaging so it's easy enough to weigh your portion straight into your dish on the scales, then calculate the carbs. It really will become second nature.