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10 things you may not know about carbs

Oldvatr said:
This is on the BBC webste, and I am posting it as a discussion since some of us will probably want to disagree with what is being said.
http://www.bbc.co.uk/programmes/art...kname=article_thetruthaboutcarbs_contentcard1
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Number 2 I have heard of before regarding potatoes and pasta. I have heard that if you buy red potatoes (Less starchy) peel them and soak them in cold water in the fridge overnight, then boil them for 15 mins let them go cold, then boil them again until cooked then eat..This is supposed to get rid of a lot of the starch and make them resistant.

Number 8..Saying about not eating white pasta flour etc, well I always ate brown pasta, rice and ate foods such as brown couscous and always ate seeded whole grain bread. Yet I was diagnosed with high sugars. I was not really a sweet eater or chocolate, cake even. I did like low-fat yoghurts but did not realise at the time the sugar content. So am not sure about Number. 8, those things made me gain weight
 
Nearly all of it seems pretty fair to me.
I find the Zands to be the best of the bunch by some distance.
 
Researchers from the USDA Agricultural Research Service (ARS) Grand Forks Human Nutrition Research Center in North Dakota and the University of Minnesota examined resistant starch content in different potato varieties and cooking method. They found that the variety of potato had no significant effect on the amount of resistant starch, but cooking did. The upshot was, chilled potatoes (whether originally baked or boiled) contained the most resistant starch (4.3/100g ) followed by chilled-and-reheated potatoes (3.5/100g) and potatoes served hot (3.1/100g).

Public Release: 25-Apr-2013

Resistant starch content of potatoes varies significantly by preparation and service method

US Potato Board

Bear in mind that the percentage of resistant starch is not much over 4% in any case.
 
derry60 said:
if you buy red potatoes (Less starchy) peel them and soak them in cold water in the fridge overnight, then boil them for 15 mins let them go cold, then boil them again until cooked then eat..
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I can't imagine anything is worth that much palarver :banghead:
 
4. The best way to eat bread – toasted straight from the freezer

Actually this works for me. If a have a small slice of fresh sourdough with butter the resulting BG rise is acceptable, but if I have a similar slice from the freezer toasted with butter the BG rise is negligible by comparison.
 
britishpub said:
4. The best way to eat bread – toasted straight from the freezer

Actually this works for me. If a have a small slice of fresh sourdough with butter the resulting BG rise is acceptable, but if I have a similar slice from the freezer toasted with butter the BG rise is negligible by comparison.
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Is that only if it’s toasted? What happens if you let it defrost and use as ‘bread’ fir a sandwich and not toast?
 
Flora123 said:
Is that only if it’s toasted? What happens if you let it defrost and use as ‘bread’ fir a sandwich and not toast?
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The tips on cold pasta and frozen bread are all about resistant starch. I can only speculate that when you freeze wheat it does something to the cell structure that make it resistant to being fully digested and spiking your blood glucose....As a type 1 this would not make enough of a difference to make me want to eat it but could be an effective method for a type 2 to mitigate the effect of bread if that is what you crave. All down to what you can tolerate in the way of carbs I guess.
Note that the twin docs in a bid to oust Dr Mosley (too busy with diet books for the Daily Wail) from his popular medicine perch on BB2 have set up the Twinstitute to conduct 'experiments' on health topics e.g. should I diet OR exercise? does swearing a lot rather than meditating help manage chronic pain. Maybe of interest if you like these kind of programmes or are an identical twin!
 
It is not written for an audience of diabetics but for a wider population
7 & 8 directly talk about diabetes, the rest is for the wider population - seems fair enough to me, my only gripe is that its dumbed down the science to (almost) the lowest level - same as all journalism aimed at a mass population level
 
Some of it makes sense to me - but for just 4.3g in 100g - doesn't seem that much of a difference anyway. If you are eating those anyway - then this makes sense to try this, but its not enough of a difference to suddenly start eating something you were avoiding otherwise imo.

Personally I have restricted my carbs but not avoiding them (just eating less than before) and it seems to be working for me - but then again everyone is different.
 
I have occasionally eaten reheated pasta and found that it does not raise my BS much. I can also eat bread either toasted straight from the freezer or defrosted and eaten as a sandwich - usually 1 slice of Tesco’s high protein bread at 10 carbs per slice.
 
Repeat post but Type 2 diabetes expert nurse: eat 6 small meals a day (don’t let insulin levels drop!) and eat wide variety of healthy whole grains, fruits, vegetables and only lean low fat meat.

Lecturing while obese, pushing Rx, job security not in question.
 
Ponchu said:
Repeat post but Type 2 diabetes expert nurse: eat 6 small meals a day (don’t let insulin levels drop!) and eat wide variety of healthy whole grains, fruits, vegetables and only lean low fat meat.

Lecturing while obese, pushing Rx, job security not in question.
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The logic here is that one way to apparently treat rampant bgl in T2D is to administer exogenous insulin thus keeping insulin levels high. This forces excess glucose into the tissues so bgl levels apparently drop thus it is a successful (?) strategy, So the nurse is only following the NHS mantra. Keep trying to shove it into the liver and that extra bulk storage area that has appeared around the midriff, and everybody is happy No?
 
Oldvatr said:
The logic here is that one way to apparently treat rampant bgl in T2D is to administer exogenous insulin thus keeping insulin levels high. This forces excess glucose into the tissues so bgl levels apparently drop thus it is a successful (?) strategy, So the nurse is only following the NHS mantra. Keep trying to shove it into the liver and that extra bulk storage area that has appeared around the midriff, and everybody is happy No?
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That's how my T2D was treated for 4 years. At the start of treatment no retinopathy and low risk feet.

After 4 years on insulin after every meal and snack I developed retinopathy and macular oedema (which was treated by £600 Lucentis injections into my eye) and my right foot was at medium risk. I was "apparently" a model patient - ate my carbs and injected religiously .

On low carb/keto and no insulin the retinopathy and macular oedema reversed and right foot is now at low risk.

I do wonder whether sky high insulin levels contributed to the complications I was experiencing.
 
Well ten interesting facts or in some cases pseudo facts about carbs that I was not entirely ignorant of. But still one fact for me overides all others and that is they raise blood sugars significantly so I try to avoid them as much as I can.
 
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