Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Diabetes Discussion
Diabetes Discussions
A little help please!
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="csf1s" data-source="post: 8256" data-attributes="member: 6918"><p>Thanks for the info everyone. The Doc said that I could go on a two half day course. Said I could get info from this website but still may go. No offer of dietician. Had to phone later to remind him that he hadn't prescribed any lances or strips. Didn't know if skimmed milk contained more calcium than semi-skimmed! (I take it skimmed is best and I don't have a problem with it in terms of taste etc?). The Doctor reckons that no treatment other than diet is necessary or desirable as I have fasting morning readings of lowest 9.3 highest 11.4. he seems to think that in three months time on new regime I may be ducking back under the 7 mark. Anybody else think that? </p><p></p><p>Need to understand the following. I am looking at foods which, on the label, say carbohydrates of which sugars..... You will all know what this means but is the part of sugars relevant or is all carbohydrate turned into glucose anyway? I have turned to a high fibre wholemeal bread malted wheat (very tasty) which has, per 100 grams, 45.6 carbohydrates of which sugars are .3 grams. Is this, as far as bread goes, the best it gets? In other foods that contain carbs I am obviously looking for those that contain low carbs but also of which contain low sugars (below 3g). Is this a good plan or am I missing the point? I am eating a slice of bread a day (protein 4g carbs 20,2 of which sugars .3g 70.5 kcal a slice) and spuds weighing at a guess about 90 grams if I have any).The rest is fish meat fruit (pears because of low sugar) much less cheese, shredded wheat with drained tinned or fresh rasberries, lots of green veg. Is this OK? Am I loosely correct in thinking that if I cut out all sweets, biscuits and the other stuff that obviously contains sugar or some other 'ose' ending material then apart from the general weight problem (3 stone too heavy) I can eat pretty much what I like. In other words if I was the perfect height to weight ratio then I could eat anything which is not sugar or turns to sugar which (I think) is mainly carbs? Am I right or not? I understand that every body reacts differently to different foods but the basic principles must, I hope, be the same. Very grateful for some simple principles with particular reference to the 'carb of which sugars' question. Rgds Chris</p></blockquote><p></p>
[QUOTE="csf1s, post: 8256, member: 6918"] Thanks for the info everyone. The Doc said that I could go on a two half day course. Said I could get info from this website but still may go. No offer of dietician. Had to phone later to remind him that he hadn't prescribed any lances or strips. Didn't know if skimmed milk contained more calcium than semi-skimmed! (I take it skimmed is best and I don't have a problem with it in terms of taste etc?). The Doctor reckons that no treatment other than diet is necessary or desirable as I have fasting morning readings of lowest 9.3 highest 11.4. he seems to think that in three months time on new regime I may be ducking back under the 7 mark. Anybody else think that? Need to understand the following. I am looking at foods which, on the label, say carbohydrates of which sugars..... You will all know what this means but is the part of sugars relevant or is all carbohydrate turned into glucose anyway? I have turned to a high fibre wholemeal bread malted wheat (very tasty) which has, per 100 grams, 45.6 carbohydrates of which sugars are .3 grams. Is this, as far as bread goes, the best it gets? In other foods that contain carbs I am obviously looking for those that contain low carbs but also of which contain low sugars (below 3g). Is this a good plan or am I missing the point? I am eating a slice of bread a day (protein 4g carbs 20,2 of which sugars .3g 70.5 kcal a slice) and spuds weighing at a guess about 90 grams if I have any).The rest is fish meat fruit (pears because of low sugar) much less cheese, shredded wheat with drained tinned or fresh rasberries, lots of green veg. Is this OK? Am I loosely correct in thinking that if I cut out all sweets, biscuits and the other stuff that obviously contains sugar or some other 'ose' ending material then apart from the general weight problem (3 stone too heavy) I can eat pretty much what I like. In other words if I was the perfect height to weight ratio then I could eat anything which is not sugar or turns to sugar which (I think) is mainly carbs? Am I right or not? I understand that every body reacts differently to different foods but the basic principles must, I hope, be the same. Very grateful for some simple principles with particular reference to the 'carb of which sugars' question. Rgds Chris [/QUOTE]
Verification
Post Reply
Home
Forums
Diabetes Discussion
Diabetes Discussions
A little help please!
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…