caroluk said:
Try testing at 1 hour.
People elsewhere often find significant differences between steel cut or milled oats and the regular processed slush also.
Breakfast
- Thread starter manxangel
- Start Date
Try testing at 1 hour.
People elsewhere often find significant differences between steel cut or milled oats and the regular processed slush also.
I would generally only make porridge from scratch - from "proper" oats ... but even they vary so it will be trial and error (or judgement lol)
J/x
J/x
i am finding the quick oats in the mocrowave once or twice a week are ok so far
not sure about the pickled eggs on rye crackers though, :shock: each to their own!
not sure about the pickled eggs on rye crackers though, :shock: each to their own!
jacquirs said:
Heh. I make my own pickled eggs using heavily spiced malt vinegar, and they're certainly not for the faint of heart. They look unappetizing and most people are as dubious as you are until they actually taste one, (I have converted many to the cause!)
Porridge? Yack! I'd sooner starve to death.
I agree with Wifl, I have Dreamfields pasta and it tastes so much like normal pasta but without all the carbs 
here is a link for you to checkout http://www.dreamfieldsfoods.com/
here is a link for you to checkout http://www.dreamfieldsfoods.com/Hi All,
I have Quaker oats microwave sachets, after reading Trinks response I tried testing I hour after eating and got 6.2. Tested again pre lunch 5.1 It seems ok for me but like Trink said it can affect people differently. I use 200ml full fat milk to make my porridge plus cinnamon and ground almonds. The reason I use full fat milk is down to advice of my Dietitian who because of my weight loss put me on a high fat diet. Luckily she is one of the few enlightened Dietitians who understands the effects of carbs on T2s and how it can affect their BG. She is very suppotive of the Low Carb High Fat diet I am now on.
Graham
I have Quaker oats microwave sachets, after reading Trinks response I tried testing I hour after eating and got 6.2. Tested again pre lunch 5.1 It seems ok for me but like Trink said it can affect people differently. I use 200ml full fat milk to make my porridge plus cinnamon and ground almonds. The reason I use full fat milk is down to advice of my Dietitian who because of my weight loss put me on a high fat diet. Luckily she is one of the few enlightened Dietitians who understands the effects of carbs on T2s and how it can affect their BG. She is very suppotive of the Low Carb High Fat diet I am now on.
Graham
Having only recently gained a Blood-Sugar monitor, my attitude to food has changed.
The monitor shows clearly how my food is related to what i eat. If i eat any, i repeat,
any concentrated carbohydrates, then my blood sugar rises. If my blood sugar rises,
then it stays risen for up to three days.
If i eat no carbohydrates, then my blood sugar stays at about 6.5 to 7.5.
Clearly, carbohydrates are the enemy, the cause of glycosylation and all the problems
that that brings.
I have given up experimenting with carbohydrates and simple avoid them. There are
sufficient other foods that are perfectly wonderful, that i cannot say i miss eating
meals that include carbs...
I'm eating fish, i'm eating meat, i'm eating eggs, i'm eating cheese, i'm eating lots of
nice veggies with lots of butter, the high fat leaves me feeling satisfied...
If i need a control on my appetite, i have some double cream...
As carbohydrates are a poison for my system, my attitude is why bother when there is
so much else that is good for me.
I am down one whole stone from my peak weight, my arthritis is in abatement and i
am resisting my doctors bullying and refusing all drugs...
I never trim the fat from my meats and love to eat the crackling on my pork...
Not too bad.
John Fox.
The monitor shows clearly how my food is related to what i eat. If i eat any, i repeat,
any concentrated carbohydrates, then my blood sugar rises. If my blood sugar rises,
then it stays risen for up to three days.
If i eat no carbohydrates, then my blood sugar stays at about 6.5 to 7.5.
Clearly, carbohydrates are the enemy, the cause of glycosylation and all the problems
that that brings.
I have given up experimenting with carbohydrates and simple avoid them. There are
sufficient other foods that are perfectly wonderful, that i cannot say i miss eating
meals that include carbs...
I'm eating fish, i'm eating meat, i'm eating eggs, i'm eating cheese, i'm eating lots of
nice veggies with lots of butter, the high fat leaves me feeling satisfied...
If i need a control on my appetite, i have some double cream...
As carbohydrates are a poison for my system, my attitude is why bother when there is
so much else that is good for me.
I am down one whole stone from my peak weight, my arthritis is in abatement and i
am resisting my doctors bullying and refusing all drugs...
I never trim the fat from my meats and love to eat the crackling on my pork...
Not too bad.
John Fox.
Hi John,
I'm with you on the carbs issue the difference with BG after cutting down on the carbs speaks for itself.
Regards Graham
I'm with you on the carbs issue the difference with BG after cutting down on the carbs speaks for itself.
Regards Graham
cavelioness
Well-Known Member
- Messages
- 215
- Type of diabetes
- Treatment type
- Non-insulin injectable medication (incretin mimetics)
50g of what carbs thank god your not my dietitian :roll: Total carbs per serving with 180ml semi skimmed milk = 24.8g less than half what you state
ally5555 said:
that will very much depend upon the size of the bowl and how much milk you use - an average portion is around 40-50g 0ats plus milk so wil be nearer the 45-50 g carbs. Sorry i was being a bit sarky as you said I think you were following bernstein. That was uncalled for on my part.
180mls milk -200lmls = 8.8-9.8g carbs
45g 0ats = 29.2-33g carbs
source - mcance and widdowson - uk food tables.
I would check your portion size tbh because if I eat porridge that is what i make and it is an average size bowl. Interestingly this is one of the things that dafne picks up with alot of people - the portion sizes vary alot.
180mls milk -200lmls = 8.8-9.8g carbs
45g 0ats = 29.2-33g carbs
source - mcance and widdowson - uk food tables.
I would check your portion size tbh because if I eat porridge that is what i make and it is an average size bowl. Interestingly this is one of the things that dafne picks up with alot of people - the portion sizes vary alot.
ally5555 said:
Ally
Size of bowl is immaterial if you use a measured amount of porridge, as I stated previously I use Quaker oats sachets:
Each sachet contains 27g of which carbs 16.2 with 180ml of semi skimmed milk
Total carbs 24.8 (this will be slightly higher because I use 200ml full fat milk)
Source side of packet Quaker Oats, Oat So Simple
I find the amount of porridge I eat is normally adequate to satisfy my appetite in a morning, if I get hungry later a couple of poached or scrambled eggs will put me on till lunch.
This mornings BG results fasting 6.1 approximately 1hr 15mins after breakfast 5.5
just out of interest do you use the flavoured oats so simple because I would always encourage people to use the plain which always seems to be unavailable in my local tesco - also I personally find that those sachets do not fill most people up , including me ! I am not diabetic by the way.
For my own pts I rarely find porridge produces a bs problem.
For my own pts I rarely find porridge produces a bs problem.
I used to eat the flavoured ones and now I am not going to risk it, shame though because the raspberry flavoured ones are yummmmm!
Thirsty said:
Vinegar can be helpful in reducing postprandial BG
Not much use to me though, purely from the flavour point of view, vinegar and eggs must be my all time most avoided foods. But to anyone else, well worth trying. Just don't use the same lift as me please . . .
