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Type 2 Basic info on carbs

M

Marval81

Member
Messages
6
Type of diabetes
Type 2
I was reading the basic information for members. Where it talks about carbs it only mentions starchy carbs with no mention of sugar itself. Is this intentional? I know it’s a given that sugar is a no no but the information could be misleading to some, or I may have missed something ...as I am won’t to do
 
Hello Marval81 welcome to the forum
Sugar is just another carb and all carbs will cause your glucose levels to rise. So when checking the nutritional lables it is the total carbs we need to be aware of not just the of which are sugars bit.
 
Could you maybe point us at what you were reading?
 
@Marval81 hello and welcome. I'm not sure if you've had the information for newcomers from @daisy1 who will kindly post it for you.
 
Thanks all. Sorry it took me so long to get back to you. Life got in the way.
I appreciate starch = sugar. That wasn’t my point
It was the posting by @daisy1 that I was referring to.

“Reduce your carbohydrates
A large number of people on this forum have chosen to reduce the amount of carbohydrates they eat as they have found this to be an effective way of improving (lowering) their blood sugar levels.
The carbohydrates which tend to have the most pronounced effect on blood sugar levels tend to be starchy carbohydrates such as rice, pasta, bread, potatoes and similar root vegetables, flour based products (pastry, cakes, biscuits, battered food etc) and certain fruits.”

So no mention of sugar, sweets, jam etc Maybe it was thought to be stating the obvious to specify these foods but i thought it was most probably just an omission.
Thanks
 
Perhaps it could be altered to read:
"A large number of people on this forum have chosen to reduce the amount of carbohydrates they eat as they have found this to be an effective way of improving (lowering) their blood sugar levels.
The carbohydrates which tend to have the most pronounced effect on blood sugar levels (after straight sugars such as jam, sweets, colas and sugar itself) tend to be starchy carbohydrates such as rice, pasta, bread, potatoes and similar root vegetables, flour based products (pastry, cakes, biscuits, battered food etc) and certain fruits."
My addition in bold.
Sally
 
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