BS 15.1 after eating

Sweet potato is a very high carb food - I'd really advise avoiding it and using ordinary ones, or perhaps using swede or turnip, or even cauliflower as an alternative.

Resurgam said:

Sweet potato is a very high carb food - I'd really advise avoiding it and using ordinary ones, or perhaps using swede or turnip, or even cauliflower as an alternative.

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Hi Resurgam,

So
Is a an ordinary potato better for a diabetic than a sweet potato? That’s a surprise and shows how bad I am at this food game (I’m getting better though I hope)

Well - better for is a bit ambiguous - I don't have any form of potato on my list of things to eat, but the sweet ones are 20 percent carbs and the ordinary ones are about 17 percent, though there are some which are a bit lower than that. I set a limit of 10 percent carbs on what I eat, except for the 95 percent cocoa chocolate I buy in Lidl, but I only have one square of that.

Potatoes are loaded with carbs, and are not advisable to eat for prediabetic or full blown T2's who are carbohydrate intolerant.

Sweet potatoes are loaded as well.

Lower carb potatoes are available in some countries, I get Spudlites here in Australia, but I precook then reheat when I want them.

They are both not ideal, but sweet potato despite its name has a lower GI then normal potato. This means that for those that can tolerate a bit of carb its a better option.

It has sightly more carb, but releases it more slowly so on balance has a lower risk of causing your blood glucose to go out of tolerance.

Note that if you roast it - it shoots up in terms of GI as with normal potatoes - in both cases simple boiling has the lowest impact on blood glucose spikes.

If your not going down the fill keto route, its worth reading up on the Glycemic Index. Some foods have different GI levels based on how you cook them.

If your not familiar, the GI is a list in order foods (a "food" could bee boiled sweet potato, or roast sweet potato") rated based on its Gluycemic load.

Glycemic load is a combination of how high carbs something is combined with how quickly the average person digests it.

Simple example would be pasta, white pasta has the same carb quantity as whole wheat pasta, but the whole wheat pasta takes longer to digest so gives a shorter "spike" to your glucose levles. It therefore has a slightly lower number

Sweet potato boiled could have GL of 40's wheres roasted could be as high as 80's (Equivalent to say a biscuit). So roasted sweet potato is high on the GUI then boiled normal potato..

Worth a read any way just as a guide - but its always best to eat and test

Strawberryjam said:

This may explain it. I did roast them. Had no idea the method changed the release. Thank you

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Mashing is even worse.

Wow, thanks for the replies!!!! Very informative and as I suspected.... no more potatoes for me

Strawberryjam said:

My BS shot up after eating. I think I had too much sweet potato. But i also have a strange smell on my breath. I've noticed this before sometimes but it does go after a sleep or a few hours. I was diagnosed pre-diabetic 2 months ago but have no medication and as yet haven't seen any medical professionals because of the Covid19 situation.

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Hi there, I know they diagnosed you as 'pre diabetic' only 2 months ago but don't ignore the strange smelling breath. Without being overly dramatic ketones (for example) can produce a strange smell and ketones along with high glucose levels **may** be a sign of something serious. Do you check your glucose levels? I was initially diagnosed as 'pre diabetic' but I was in fact type 1 (I'm in my 50s). x