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Substituting Bread and Pasta

is that a 100 price? codefree are 7 quid for 50

dreamfield
"a blend of durum wheat semolina and combines it with fiber (pectin, xanthan gum and inulin) and wheat proteins."
IMO It seems they take durum, add fiber. Then add wheat gluten, which is low carb wheat protein. where it falls down is when they say that the gluten locks up the durum carbs

wheat gluten powder is something that's used a lot in food and something that I'm getting interested in since I saw the homemade soy flour and wheat gluten pasta lasagna and noodles on page one of this thread. something that would be lower in carb than dreamfields and I wouldn't believe what's on the box
http://www.dietdoctor.com/the-dreamfields-pasta-fraud
 
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e
jack412 said:
is that a 100 price? codefree are 7 quid for 50

dreamfield
"a blend of durum wheat semolina and combines it with fiber (pectin, xanthan gum and inulin) and wheat proteins."
IMO It seems they take durum, add fiber. Then add wheat gluten, which is low carb wheat protein. where it falls down is when they say that the gluten locks up the durum carbs

wheat gluten powder is something that's used a lot in food and something that I'm getting interested in since I saw the homemade soy flour and wheat gluten pasta lasagna and noodles on page one of this thread. something that would be lower in carb than dreamfields and I wouldn't believe what's on the box
http://www.dietdoctor.com/the-dreamfields-pasta-fraud
Click to expand...
I had the soy pasta last night. The texture was slightly chewy the taste was good. My wife is a very fussy eater. She tried it and she said she would be happy to eat it. Also had some of the flax seed crackers from a thread on this site, with cheese. Very nice .
BG before 4.5, after 1 hour 4.7, 1.5 hours 5.5 ,2 hours 5.1.
Edit
Tonight same meal with Al dente wholewheat spaghetti.
BG before 4.6, 1 hour after 5.0,2 hours after 5.2. Forgot to do 1.5 hours.
Portions were very similar. The wholewheat pasta was quite al dente but not too much.

Everything was the same other than the pasta.




.
 
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this is too difficult said:
I had the soy pasta last night. The texture was slightly chewy the taste was good. My wife is a very fussy eater. She tried it and she said she would be happy to eat it. Also had some of the flax seed crackers from a thread on this site, with cheese. Very nice .
BG before 4.5, after 1 hour 4.7, 1.5 hours 5.5 ,2 hours 5.1.



.
Click to expand...
I have a One Touch Ultra Easy Lifescan which is what the Dr told me to get, that price is for 50 strips in chemist price is around £25, which have to look at the Codefree thanks x
 
I eat pasta maybe once or twice a month and I've done DAFNE so I carb count... That could be an option if you still want pasta?


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I have the Accu Chex Aviva Nano but I got my last 50 strips off ebay ( making sure in date) for £16. I am snacking because I am nauseous most of the time, so I eat what I can when I can. Because I am losing weight and don't want to, I might graze a lot. I couldn't possibly afford to strip test absolutely every little thing that goes in my mouth. It's alright saying 'how can you know etc', if you haven't got the money, you haven't got the money. Food and bills come first when you have a family to think of.

Even when I ordered a LCHF recipe book I bought it second hand.
 
I still eat lots of bread but just inject a larger amount of fast acting insulin a while before to compansate. I don't see a problem with that.
 
Mostly very high 15+ but give it another 1-2 hours and there back down again, sometimes a correction dose needed.
 
If you want to stick to the meter you have contact the manufacture it is usually about 0.5% of the price of a chemist l have found.
 
My personal opinion i know. This is why i once said some people are a little OCD with their levels. What harm will 1 fluctuation do?. Yes, levels for a long period of time that high will do damage i know.

Some people seem extremely restrictive on what they eat and deny themselves of soo much letting diabetes take over their lives far too much.

Why not eat what you want and correct with insulin??
 
A) T2 unless on insulin cannot correct nor do Prediabetic.. as the OP is.

B) Why add extra insulin into your body if you don't need to you are adding extra levels of strain to your body it doesn't need. To me you come across as "it is inconvenient to take care of yourself when you just wack in what you need at some point".

C) To me you are dangerous to yourself which is fine BUT new diagnosed of any type reading your opinion will l hope discount it and not use it as an excuse to eat whatever whenever and stick to sense talked by others who are on insulin and wiser and those diabetics who are NOT on injections realise that problems can not be corrected with just an injection.

D) Choice of complications or inconvenience ... no brainer.
 
A very informative reply thanks but why would injecting more insulin be a strain? We inject insulin to deal with whatever amount of sugar / carbs we have; either small or large, which is what a normal body would do.

Yes i understand for type 1.5 / 2's what i do would not be a good idea.
 
bonus said:
A very informative reply thanks but why would injecting more insulin be a strain? We inject insulin to deal with whatever amount of sugar / carbs we have; either small or large, which is what a normal body would do.

Yes i understand for type 1.5 / 2's what i do would not be a good idea.
Click to expand...

I think you have a misunderstanding of what normal blood sugar levels are, and how the body balances its various hormones - whether you are type 1, 2, 1.5 or 3 (as some are calling dementia).

Recent studies (see http://www.bloodsugar101.com) have shown that truly normal blood glucose is under 6.6 within 2 hours of a meal, and sustained levels above that increase the risks of complications. The higher and longer the rise, the higher and longer the risk.

We all choose what we eat. Likewise, some of us choose to create later complications. Or not.
 
To stay at those low / normal levels i understand you must eat extremely strictly and deny your selves of many what i would call luxuries. However, speaking from the experience of several other family and friends who have had T1 diabetes almost all of their lives (40 yrs+) (i know diabetes control has improved drastically over those years) and have operated in simalor operation to me. (inject more insulin if you eat more carbs)
These people are still operating fine and had minimal problems over the years.

I know of course we all work and operate differently but im sure some of the (older) and more experienced Type 1's could give their methods in life.

regards
 
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