Carb counting

[Andy12345]

Hi, ok so I'm into this carb counting thing, I've read a bit and it strikes me that the basic rule is look at the grams in carbs then take away the grams in fibre? I was about to make a list of my favourite stuff but then thought I'd ask a question in case I'm doing wrong, thanks in advance

 

[phoenix]

Yes, it is wrong to deduct if you are using labels and info from the UK.
In the UK fibre is already deducted from the total carbohydrates on a label. It is listed totally separately.
In the US it forms part of the total carbohydrates (so the label might say Carbohydrates, of which sugars, fibres.)
If you are using a website then you have to check whether it is a UK or a US website
( note if it is a US website similar products may have very different recipes. There may also be a difference in fresh foods due to different varieties but also the method of calculation)

The only time you might consider deducting it in the UK is from imported goods with US labels. (note spelling on US labels: fiber!)

 

[ewelina]

Have a look at these two labels. First one is from US, the other from UK. In UK fibre is placed seperately on the list. In US its always placed under total carb content. I discovered that only 2 months ago!

 

[Andy12345]

Hi, thanks for the replie, but WOW then 50 to 100 carbs a day is tiny I can't see how that's even possible , it's not the "of which sugars that I count is it?

 

[Andy12345]

Sorry I'm a newbie how do I look at your attachment please? Sorry ignore me its come up now thanks...doh

 

[Andy12345]

For example I've been eating rivita which have like 6.7 grams so 4 rivitas for my lunch is a quarter of my daily carbs? I was thinking they are healthy and let's not even mention the granary bread I have if I don't have them

 

[ewelina]

You count carb net (in us= total carb - fiber and in uk just carb content). Sugar is just one part of your carb. You count all carbs (apart from fibre).
50- 100g carb can be a lot. It just depends what you eat. My labels are from baked beans so maybe not the best example!

 

[Andy12345]

My biggest problem is I work 70 hours a week and never cooked a slice of toast, my wife is completly not getting the carbs so I will really struggle with all the great recipes I've seen on here

 

[ewelina]

For example I've been eating rivita which have like 6.7 grams so 4 rivitas for my lunch is a quarter of my daily carbs? I was thinking they are healthy

It may be healthy just not for people with diabetes Anything that contains flour is high in carbs. The wholegrain or brown products are better because of low IG. The best is to check how they affect your sugars so test and you will see if you can have them. Probably you will have to cut them down a bit anyway.

 

[Sharon68]

My shopping trips now take twice as long... its worth comparing different brands, a few carbs saved by switching could help stay within the daily target. I also got a carb counter book which has helped,

I used to watch the calories as I have a pound or two (actually, lots and lots! :crazy: ) to lose but now I have just switched to the carbs instead. Maybe if your wife ever checked the calorie content of food then just tell her to switch to carbs and to move away from low fat versions

 

[ewelina]

Its difficult at the beggining to adapt to new ways of eating or cooking. It all looks complicated by after a while you will be able to tell carb content just by having a look at the plate. Try to experiment a bit and change your habits. Eat more meat, eggs, cheese and veg than rice, pasta or bread. It sounds difficult but protein and fat meals are very filling so you wont be hungry with no carbs. It would be good if you would engage your wife but first educate yourself and then introduce new ideas to her. Good luck

 

[Finzi]

Yes, it is wrong to deduct if you are using labels and info from the UK.
In the UK fibre is already deducted from the total carbohydrates on a label. It is listed totally separately.
In the US it forms part of the total carbohydrates (so the label might say Carbohydrates, of which sugars, fibres.)
If you are using a website then you have to check whether it is a UK or a US website
( note if it is a US website similar products may have very different recipes. There may also be a difference in fresh foods due to different varieties but also the method of calculation)

The only time you might consider deducting it in the UK is from imported goods with US labels. (note spelling on US labels: fiber!)

What confuses me about this is in the Collins Gem carb counter book, they do list fibre separately, and have a carbs and a net carbs column ( with net carbs clearly being total carbs minus fibre)


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[Finzi]

Hi, thanks for the replie, but WOW then 50 to 100 carbs a day is tiny I can't see how that's even possible , it's not the "of which sugars that I count is it?

Andy, I think the way to look at it is that it IS quite tiny if you try to eat the way you've always eaten. I remember working out for another poster that a "healthy" breakfast of weetabix with skimmed milk, a couple of pieces of toast, and a glass of orange juice could easily reach 100 carbs. But I promise you it is possible, and you never need to eat cod!

I eat under 30g carbs per day. I do it by *not having* things like ryvita, bread, pasta, rice or potatoes. I genuinely think that for me, not that I could speak for anyone else,I'd actually find it harder to eat 100g carbs per day. Because this would mean that I could have some of those things, but not many, and I think that would be more difficult.

Believe me, I love my food. I was over 21 stone when I was diagnosed (19.5 now, woo hoo!). I simply don't even factor in the possibility of eating those sort of things. I eat lots of meat - steak, mince, chicken, sausages (with care), prawns, smoked salmon, cheese, nuts and lots of vegetables and salad. I even went to an all you can eat Chinese buffet tonight. Blood sugar 2 hours following - 6.6 (about average for me - obviously could be better, but that's about what it is after all my meals). I had crispy duck (minus the pancakes and hoisin sauce), chicken satay, crispy lamb, lots of vegetables, teppanyaki (stir fried pork, chicken, beef, mushrooms, onions, peppers, vegetables - I just missed out the noodles), beef in black bean sauce.

I did do 100g per day at first, for a few days. But I just didn't get on with the "half way house" nature of it.


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[sue cope]

I eat a high carb diet (mainly because I like carbs !), and therefore take an awful lot of Insulin (I am Type 2, but have been on Insulin for many years). I haven't been told not to do this at my surgery. So....why the question ?

 

[ewelina]

I eat a high carb diet (mainly because I like carbs !), and therefore take an awful lot of Insulin (I am Type 2, but have been on Insulin for many years). I haven't been told not to do this at my surgery. So....why the question ?

If I could control my diabetes just by eating low carb i would go for it without hesitation. i eat low carb because i feel better and its easier to control diabetes when you reduce carbs (not to mentioned that I lost few kg ). I know that on insulin I dont need to be very strict but personally I think its much easier to get it under control.

 

[lucylocket61]

Andy12345 isnt on Insulin, so needs to control his blood sugar through diet, which mean controlling his carbs intake. That may help him to avoid going on to insulin or at least delay it.

I have been on around 100-120g of carbs for a year now. My HbA1c is now down to 5.7 and I dont even need metformin anymore.

 

[Andy12345]

hi, thanks for replies, can i just say how the heck is a chinese meal with all that stuff ok???? im going to the chinese 4 times a week if so, i am newly diagnosed i dont have insulin and am full of dread at the thought of it, a week ago my bg was 24.9 ive been given 2 x 500g metformin and some blood pressure tablets but when my results for the fasting blood test came back my thingy level was 106 which i think is 12.4 and i have bad colesteral so i am going to the docs tommorow and dietician he says we need to up my meds i am testing my bg 6 times a day before and after meals and am getting an average of 12mmol which must be an improvement, before this happen i ate nothing but rubbish, literally i ate 7 takeaways a week in between as much chocolate and chrisps as i could shovel in and who needs water when you can drink coke all day right, so when i ive cut out all the takeaways all the chocolate and crisps all the coke, im just eating brown and green stuff, but this is off the scale of carbs it just seems impossible as i said cooking complicated menus is difficult i could really do with buying food im aloud to eat but this also seems impossible, im going to keep looking though the forum and try to teach myself whats good and bad, only trouble is reading these recipes etc is making me soooo hungry :cry:

 

[Yorksman]

For example I've been eating rivita which have like 6.7 grams so 4 rivitas for my lunch is a quarter of my daily carbs? I was thinking they are healthy and let's not even mention the granary bread I have if I don't have them

Ryvita type crispbreads are OK for most people as they tend to be wholegrain flours, in this case, using rye. It is slow release and you probably won't even notice it. My two favourites are Dark Rye Ryvita and Lidl's Sesame Wholegrain Rye. The latter includes the sesame seeds within the crispbread mix so they don't fall off and make a mess. Pumpernickel too tends to be very good, filling and chewy but also many rye breads, either 100% or mixed with some wholegrain wheat are good too. Basically these things add 0.5 mmol/L for me whereas some white cream crackers or sliced white bread might add 2.0 mmol/L for me. Other people vary of course but having stabbed my finger a 100 or so times, I have learned what breads to buy, where to get them from and how much of it I can eat. It's worth spilling blood for. Life is easier when you can have a couple of sandwiches for lunch, just make then yourself, don't go to Subway.

 

[Yorksman]

If I could control my diabetes just by eating low carb i would go for it without hesitation. i eat low carb because i feel better and its easier to control diabetes when you reduce carbs (not to mentioned that I lost few kg ). I know that on insulin I dont need to be very strict but personally I think its much easier to get it under control.

Watching what you eat and preparing all your foods is a time consuming process and, once you are out of the house, it's just pot luck if there is anything suitable in a cafe or restaurant. Modern lifestyles with long commutes, the almost total loss of canteen facilities at work places and a proliferation of fast food outlets don't help.

Thank goodness for bacon and eggs and the all day breakfast, just leave the toast and marmelade alone

 

[Finzi]

Andy, a Chinese with "all that stuff" was ok because "all that stuff" did not include any/many carbs. It is carbs that raise your blood sugar, nothing else. If you look at the list, it was pretty much just meat and vegetables. I had no rice, no noodles, no batter, no sweet sauces, no soup thickened with starch. You DO have to be very careful with Chinese. I love Chinese food, it's been my hardest thing to cut down on, and it can be a minefield. A lot of Chinese food has loads of sugar in it, also of course there is a heavy rice or noodle content, also quite often thickening with starch. A buffet is much better because you can see what you are having an just have a little of everything suitable. For now, I would stay away from Chinese takeaway until you are much more confident of what you are doing. I have had some nasty surprises with Chinese. Indian can be good if you stick to the tandoori stuff - I always have chicken tikka starter, and then maybe a tandoori king prawn for main course. The creamy type curries like korma and passanda are dodgy - usually loads of sugar. The rule of thumb really is that if it tastes sweet then it probably is!

A good takeaway is chicken kebab (the skewered, cubed kind, often called shish). Leave the pitta bread, just eat the chicken with all the salad.

By the way, congratulations on your blood results. 12 is a really good result considering where you were starting from. It does sound like your diet has been quite bad in the past so you've got loads of chance to improve - its probably more difficult for someone who doesn't really have anywhere to go, diet-wise