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Carb Counting

Lexi_1991

Active Member
Messages
32
Location
Kent
Type of diabetes
Type 1
Treatment type
Insulin
Dislikes
Mushrooms, Rude people, Snakes
Hi pumpers

so as I approach the start of pumping, i have found out a lot of info, I know that you have to count carbs when your using a pump which is fine with me. However my questions is, when cooking a meal how do you now how much carbs are in it, how do you know if you dont eat the whole thing? or how do you know if you make something from scratch?

for example, I had stir fry for dinner tonight, so I put in it, 1 chicken breast, 1 carrot, 1 pepper, 1 bag bean sprouts, 1 courgette, 4 baby corn, 6 asparagus tips, 1 bag of rice noodles and 1 sachet of coconut sauce. this was split between my boyfriend and I and we didn't eat al that I made. How do I count the carbs for this meal??

Thanks
Lexi
 
You can use Apps like the following when cooking:

http://apps.nhs.uk/app/cook-and-count-carbs/

If your unsure if you could eat all your meal you can Dual Wave the bolus dose, this means you give some of the insulin upfront and the rest over say an hour or two, so if you don't eat it all you can suspend the remainder of the insulin working on how much food you have eaten.

That's one way, another is to just bolus some of the dose upfront and the rest after eating if you manage to finish your meal.
 
If I was making that meal, I'd basically ignore the veg and count the noodles and possibly the sauce. I'd either decide what amount of the noodles I was going to have eg a half and then check the carbs for that on the packet, or I'd do it by eye as I'm used to noodles so can estimate well from experience.

I never mix noodles into a stir fry as it complicates the carb counting. I cook them separately, serve mine and can then stir them into the sauce and veg when they're on my plate.
 
I just eat one quarter or one half of what is cooked and divide the carbs accordingly.
 
I'd count the noodles and the starchy veg i.e. carrot and sweetcorn. Also check the sauce if it was from a packet as they often contain starch thickeners or added sugars.

To get a carb count on the veggies, buy a set of digital kitchen scales. I routinely weigh fruit and veggies at home and have a list of carb factors both in my head and on a few websites and books. Attention to detail now, will help you develop the estimating skills when you are out and about.

I still get it wrong from time to time, but it's all a learning experience
 

Thanks @noblehead I'll take a look at the link
 
Thanks everyone, I assume eating out must be quite difficult sometimes as you can never know how much cars are in the food they serve you.
 
Some chain restaurants have nutritional info onsite or online or both. If they don't, then it's a case of guessing based on your experience at home. A simple choice is meat or fish plus potatoes as you can usually estimate them ok. Rice is fine too, if you're confident what your normal portion looks like on the plate. Difficult things are big bowls of pasta with sauce stirred in. I always find they're more pasta than sauce and can contain huge amounts of carbs.

If you guess cautiously, then test after a couple of hours, you can correct any mistakes. Bear in mind that restaurant meals sonetimes have higher levels of fat and that can effect your BS too.
 
Thanks @azure there so much to think about, Thanks for the advice. I am visually impaired so have pretty much no idea what a portion looks like. so should be a fun challenge. Thanks again
 
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