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Type 2 Carbs per 100g and per serving

JFow

JFow

Member
Messages
9
Type of diabetes
Type 2
Treatment type
Tablets (oral)
Help! So been diagnosed since April with T2 and went radically (for me at the time) low carb by looking at carbs per 100g and if less than 10g/100 then that was ok. So therefore I wasn’t “counting carbs” as such....I’ve now started to come off some of my meds and finding I need to limit carbs to keep numbers down. Should I therefore be looking at both per 100g AND per serving and if I don’t want to be ultra low carb what would be ur suggestions? Any help welcome.....
 
You are on the right track @JFow, and aiming for foods less than 10g/100g is good, but you could possibly allow a higher carb content dependent on the quantity of the food you consume. To do this you need to look at the serving size and you can get a pretty good insight into this in the Carbs and Cals book and/or app. (Google them).
 
I always double check the serving size as sometime the serving size on a product is so odd that no-one would consider the amount they quote as a serving.
 
The carbs per 100g on food labels is just a guide. It is a percentage. So if it is 10g per 100g then 10% of the amount you eat will be carbohydrate. You need to know what your actual portion size is, and from that you need a degree in maths to calculate how many grams you are eating. Some items you may have to weigh initially until you get used to seeing it on your plate. Sometimes it is easy - if you are going to eat half of the packet, then just divide the grams per 100 by 2. And so on.
 
Daibell said:
It's essential to look at the carbs per 100gm and also the typical serving size. Without both you don't have enough information.
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The typical serving size is rarely what we eat. This has been brought up in a TV programme, particularly in the case of cereals. We need to know how many grams of it we actually eat rather than what the manufacturer says a typical serving size is. The only exceptions are for things such as sausages where they state the amount per sausage.
 
JFow said:
I guess I don’t know. But I’ve lost 3st just on “low carb but as you say might be worth a go!
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Do you have more to lose? If you are happy with your blood sugar numbers where they are (assuming you are monitoring) then obviously you won't need to . Would you be happy to share your last HbA1c results? I will admit that when I started I tried to only have things that were 5g of carbs per 100g... now I tend to average about 5g of carbs per day mostly from lactofree milk and cream.
 
JFow said:
if I don’t want to be ultra low carb what would be ur suggestions? Any help welcome.....
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There is really no gain in going lower carb than you actually need to as the idea is to find the level of carbs that suits you personally.
 
Pinkorchid said:
There is really no gain in going lower carb than you actually need to as the idea is to find the level of carbs that suits you personally.
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Well except that there may well be quite a lot of gains.
With a very restricted carb diet the hunger pangs will go, the ketones will come, the weight will likely fall off, blood sugars will be more level..need I go on?..
 
bulkbiker said:
Well except that there may well be quite a lot of gains.
With a very restricted carb diet the hunger pangs will go, the ketones will come, the weight will likely fall off, blood sugars will be more level..need I go on?..
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for some people, not all of us. some of us have adverse reactions to very low carbing.
 
bulkbiker said:
Well except that there may well be quite a lot of gains.
With a very restricted carb diet the hunger pangs will go, the ketones will come, the weight will likely fall off, blood sugars will be more level..need I go on?..
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Some of us don't need or want to lose weight.........some of us struggle to keep weight on.........:bag:
 
Bluetit1802 said:
The typical serving size is rarely what we eat. This has been brought up in a TV programme, particularly in the case of cereals. We need to know how many grams of it we actually eat rather than what the manufacturer says a typical serving size is. The only exceptions are for things such as sausages where they state the amount per sausage.
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I agree, the serving/portion size should be what we actually eat.
 
bulkbiker said:
Well except that there may well be quite a lot of gains.
With a very restricted carb diet the hunger pangs will go, the ketones will come, the weight will likely fall off, blood sugars will be more level..need I go on?..
Click to expand...
Benefits in going lower than the level that you find “suits you personally” ? (Which I would take a suiting your body and its BG responses as well as any personal taste preferences etc)
 
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Boo1979 said:
Benefits in going lower than the level that you find “suits you personally” ? (Which I would take a suiting your body and its BG responses as well as any personal taste preferences etc)
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Yes.. I think there are.. as an insurance policy if nothing else.

If say the chronic, progressive bit happens to be true I'd far rather be starting that journey from an HbA1c of 27mmol/m than one at 40mmol/m even though neither is a diabetic level. Wouldn't you?
 
When I went low carb (not ultra low) I weighed everything at first. Now I can judge some foods but still weigh/measure others.
As I'm on the lowcarbprogram I then use their food diary to log my foods so I can see how many carbs per meal and for the day. I aim for 85g a day and not more than 30g in a meal, as this keeps my blood sugars nice and low.
I've been in remission for a few weeks, but am still carb counting to make sure I stay that way.
 
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