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Type 2 Brown / white

JessT24

JessT24

Active Member
Messages
44
Type of diabetes
Type 2
Is brown pasta , rice , bread etc better than the white ?

is coucous low in carbs & sugar

i trying to do a low carb plan but i really like little bit of rice or pasta or potatoe with my meals i really think if i can get away with brown products i could be sucessful
 
It's better in the respect that there's more fibre in the brown stuff. Fibre will help to reduce the spiking of your blood glucose after eating carbohydrates. Eating healthy fats with your carbs (such as olives, avocado, etc) will also help to reduce BGL spiking.

This doesn't mean that brown varieties of food won't negatively impact your BGL if eaten in large quantities.

Couscous and quinoa are fairly low in carbohydrates but you'll get an exact idea by reading the nutrition label on the packet. Forget the "of which sugars" part and just look at the carbohydrate value. The lower the number, the better it is basically.

You may want to have a look at the glycemic index (GI) and see where foods land in this scale.

Grant
 
Jess, the only way you will know for sure is to get the meter and test. Having high sugar levels makes you exhausted and thirsty and that Lucozade you reach for to give you energy is making you ill.

Some of us can manage small amounts of pasta, rice etc but when I was diagnosed, I had to cut them all out for a few months. I still can't touch bread. The choices are yours, but the sooner you can get to grips with the idea that you may need to change your diet, the quicker your numbers will fall. Xx
 
JessT24 said:
Is brown pasta , rice , bread etc better than the white ?

is coucous low in carbs & sugar

i trying to do a low carb plan but i really like little bit of rice or pasta or potatoe with my meals i really think if i can get away with brown products i could be sucessful
Click to expand...
Basmati is supposed to have lower GI than other rice and more fibre the better so brown Basmati best.
Wholemeal bread only marginally better than white but Burgen Soy bread claims to be very low GI. Waitrose do a low carbohydrate loaf which seems to have small effect on my wife's sugar reading. Stoneground better than normal. So worth looking for Stoneground, seeded loaf but not easy to find.
Cooking, cooling and later reheating starch foods like rice, pasta, potatoes apparently reduces the digestible starch content. Just remember to cool rice quickly and either freeze or put in the fridge to use in the next few hours.

Only way to tell how any of these affect you is by measuring blood sugar as everyone a little different.
 
Good for you Jess! You've taken on board what others have said in your previous thread, and now you're asking sensible questions about the foods you normally like to eat. As people have already said the brown is better for you than the white - but for a T2D any of those foods will raise your BG levels, just depend at what rate really and what as an individual you can have.

But to re-iterate what has been said above and in the previous thread you need to get a BG meter (codefree probably the most affordable) and to start testing - you may get away with having a slice of white toast for breakfast for all you know.

All the best and keep posting!
 
slip said:
you may get away with having a slice of white toast for breakfast for all you know.
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@slip is right here. Low carbing doesn't mean that you have to sacrifice carbs from every meal. Often what you've eaten for the meal before is just as important.

If you had a breakfast with zero carbohydrates for example, then you could end up going into lunch with a lower BGL value than you would have if carbs were consumed with breakfast. This could give you wiggle room to have a few extra carbs with your lunch if you wanted, providing that your still sticking to the daily carbohydrate intake that keeps your BGL's at a safe level.

Grant
 
Last edited by a moderator:
slip said:
Good for you Jess! You've taken on board what others have said in your previous thread, and now you're asking sensible questions about the foods you normally like to eat. As people have already said the brown is better for you than the white - but for a T2D any of those foods will raise your BG levels, just depend at what rate really and what as an individual you can have.

But to re-iterate what has been said above and in the previous thread you need to get a BG meter (codefree probably the most affordable) and to start testing - you may get away with having a slice of white toast for breakfast for all you know.

All the best and keep posting!
Click to expand...
Yes thats the one I ordered . The vrown and white well if I half my portion and half it again and then eat more salad with it then I hope would benefit . I have a chicken stir fry in a small amount bbq sauce with bit of brown rice I think

Sent from my GT-I9300 using Diabetes.co.uk Forum mobile app
 
Yes, well done for trying to come to terms with what you need to do and for asking questions.

Your meter is due to arrive tomorrow, so you said on your other thread. This will tell you whether you can eat bread, rice, pasta etc whether it be white or brown. The colour doesn't matter. They all have the same carbs in them, and carbs will raise your levels. With the brown stuff the rise takes a bit longer to happen (because of the fibre) but the raised levels will last a bit longer.

Test them and see for yourself, but initially it is better to do without or seriously reduce portion size. Have one slice of bread, not two. Have 2 new potatoes, not 4 or 5. New boiled spuds are best - mashed and jackets are not good at all. Put butter on them to help spread the load. (Butter - not low fat spreads)

Lidl do a high protein roll that have very few carbs in them. I have half of one every day, toasted with butter. Half is usually enough if eaten with a meal. Many people on here swear by them.
 
Personally I would say that unless you have completely amazing self control that "a little" can quite easily lead to too much.
I went cold turkey and cut all carbs from my diet. The results can be seen in my signature. I now only eat salad and green veg (including cauliflower) for my carb intake and try to avoid any others. Extreme maybe but with enough fat I feel full and can fast for days if required/desired. But you do need to get a meter asap and start testing otherwise you won't know what you eat is doing to your blood sugar levels.
 
JessT24 said:
Yes thats the one I ordered . The vrown and white well if I half my portion and half it again and then eat more salad with it then I hope would benefit . I have a chicken stir fry in a small amount bbq sauce with bit of brown rice I think

Sent from my GT-I9300 using Diabetes.co.uk Forum mobile app
Click to expand...

Read the nutrition label on the BBQ sauce - it will have carbs in it.
 
Bluetit1802 said:
Yes, well done for trying to come to terms with what you need to do and for asking questions.

Your meter is due to arrive tomorrow, so you said on your other thread. This will tell you whether you can eat bread, rice, pasta etc whether it be white or brown. The colour doesn't matter. They all have the same carbs in them, and carbs will raise your levels. With the brown stuff the rise takes a bit longer to happen (because of the fibre) but the raised levels will last a bit longer.

Test them and see for yourself, but initially it is better to do without or seriously reduce portion size. Have one slice of bread, not two. Have 2 new potatoes, not 4 or 5. New boiled spuds are best - mashed and jackets are not good at all. Put butter on them to help spread the load. (Butter - not low fat spreads)

Lidl do a high protein roll that have very few carbs in them. I have half of one every day, toasted with butter. Half is usually enough if eaten with a meal. Many people on here swear by them.
Click to expand...
Can you post the name of the Lidl protein roll please. Waitrose LivLife loaf is half carbs and works well for my wife.
 
@joaker

Quite honestly, I think the Lidl high protein rolls look disgusting, but never judge a book by its cover. :)

Lidl High Protein Rolls
Ingredients:
Water, Linseeds, Wheat Protein, Soya Flour, Whole Wheat Flour, Sesame, Soybean Meal, Sunflower Seeds, Wheat Bran, Oat Fiber, Yeast, Salt, Colouring Spice Extracts (Curcuma).
Each roll is 112g
Nutritional Information:
Typical Values per 100g:
Energy 1194kJ/268kcal
Fat 13.4g
Of which saturates 0.4g
Carbohydrate 8.5g
Of which sugars 0.5g
Fibre 12.4g
Protein 26.7g
Salt 0.99g
Allergens:
For allergens see ingredients in bold.
May contain traces of milk and egg.
 
JessT24 said:
Yes thats the one I ordered . The vrown and white well if I half my portion and half it again and then eat more salad with it then I hope would benefit . I have a chicken stir fry in a small amount bbq sauce with bit of brown rice I think

Sent from my GT-I9300 using Diabetes.co.uk Forum mobile app
Click to expand...

I did a chicken stir fry just the other day, with finely shredded cabbage instead of rice or noodles. It takes a few minutes to warm and soften, but you'd be surprised how tasty and filling it is.

I also use Sharwoods Stir Fry Melts sometimes: https://www.ocado.com/webshop/produ...gclsrc=aw.ds&dclid=CIyE55nUk84CFQh32wodQdACDw

The Spicy Szechuan variant is my favourite, with the Sweet Chilli version much too sweet for my taste.

If you use the recipe on the Sharwoods packaging, which is pretty much chicken breast, a bag of stir fry veg and one pot from the pack (serves 2), it only totals about 12gr of carb, per portion.

It really doesn't have to be hard and a great torture, and without a doubt shopping takes longer for a while, but it's worth it.

If you don't want to use a packaged sauce, just try some light soy sauce with some lime juice. Again,........... delicious.
 
One of my favourite new veg dishes is cabbage with sliced chorizo... just thinly slice chorizo put in wok.. let the fats melt for 5 minutes then add shredded cabbage and a couple of knobs of butter, put lid on wok and leave, stirring occasionally for about 10-15 minutes..
 
Well I planned for my tea chickrn manarated in a bbq sauce tgats 32 per 100g I used ahout two table spoons , some brown rice in which is 23 per 100 and a tin of sweetcorn and Pepper thars 9 per three tabledpoons

Sent from my GT-I9300 using Diabetes.co.uk Forum mobile app
 
I try not to use anything that's more than 5g of carb per 100g as a guide..
There are now great chunks of supermarket I never have to visit.. makes shopping much faster once you know what to buy.
 
I will admit I am a bit extreme tho I think most people would limit to 10g of carb per 100g but 5 is a good target if you can stick to it.
 
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