- Messages
- 259
- Type of diabetes
- Type 1
- Treatment type
- Insulin
Hello my friends! I hope you are all doing very very well!
About a couple of days ago I found a diabetic jam at Morisson’s.
It is the “Stute Diabetic Strawbery Jam with Sweetener”
It contains 59 grams of carbs per 100 grams of product.
I remember that during the Dafne course, we were told that we are not supposed to inject for diabetic products. The manufacturers are obligated by law to write the carbohydrate content on the products but, they are not absorbed by our body (as they are substances which do not enter the blood stream) hence do not affect blood sugar.
I had 30 grams of carbs this morning which were from fruit and a very this slice or rye bread. Spread some butter and 1 nice, rather generous, tsp of Stute jam. It is delicious, I must admit. Injected 3 units + 1 unit correction on a fasting level of 8.2.
It is now 12 midday and my blood sugar is stuck at 12.5. (It is not a problem as I will correct in an hour with lunch)
However, I felt somewhat surprised thinking that unless there is some other factor involved (hormones, etc) it should be the jam to blame…The rise is equivalent to what I would have experienced if I had the same amount of normal jam and had not injected for it…
Has any of you had any experience with diabetic products (jam, chocolates, biscuits etc?)
If you do, have you encountered something similar?
Thank you so much
Josephine
About a couple of days ago I found a diabetic jam at Morisson’s.
It is the “Stute Diabetic Strawbery Jam with Sweetener”
It contains 59 grams of carbs per 100 grams of product.
I remember that during the Dafne course, we were told that we are not supposed to inject for diabetic products. The manufacturers are obligated by law to write the carbohydrate content on the products but, they are not absorbed by our body (as they are substances which do not enter the blood stream) hence do not affect blood sugar.
I had 30 grams of carbs this morning which were from fruit and a very this slice or rye bread. Spread some butter and 1 nice, rather generous, tsp of Stute jam. It is delicious, I must admit. Injected 3 units + 1 unit correction on a fasting level of 8.2.
It is now 12 midday and my blood sugar is stuck at 12.5. (It is not a problem as I will correct in an hour with lunch)
However, I felt somewhat surprised thinking that unless there is some other factor involved (hormones, etc) it should be the jam to blame…The rise is equivalent to what I would have experienced if I had the same amount of normal jam and had not injected for it…
Has any of you had any experience with diabetic products (jam, chocolates, biscuits etc?)
If you do, have you encountered something similar?
Thank you so much
Josephine