I have a question in relation to the carbohydrate shown on food labels. Which part am I supposed to take? Note of? Is it the total carbohydrates per 100g amount or the “of which sugar’ amount…. Thanks.
Carbohydrates on food labels.
- Thread starter Wandawoo
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AloeSvea
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Hi @Wandawoo. I ignore the percent of what is sugar amount. For me it's about the carbs, and the interesting thing about sugar is the carb level. and the fact I treat it as an addictive substance, which I am certainly addicted to. So I avoid 'low sugar' and go with 'sweetened with stevia' when choosing products in the supermarket/grocers etc. But we all have our own tolerances and preferances in this.
I look at both the carbs per 100g, and the per serving. Per 100g allows you to compare different food for general carb levels (for example if I am choosing a low-carb chutney, or low-carb baked good). Then, I look at the per serving, and the serving size to see how it would fit with my daily carb level preferences.
I look at both the carbs per 100g, and the per serving. Per 100g allows you to compare different food for general carb levels (for example if I am choosing a low-carb chutney, or low-carb baked good). Then, I look at the per serving, and the serving size to see how it would fit with my daily carb level preferences.
Am I really worrying to much……HAB1c…. I had a reading saying 39 in April and I’ve just had another one and it’s crept up to 41…… my GP tells me I should not be concerned as it is still in the normal range. However, being prone to health anxiety I have tried to make tweak to my diet. I never had any processed or refined sugars, ready meals, biscuits, cakes pastries or processed meats at all anyway. However, going off that score I have stopped eating potatoes and reduced my pasta to 50 g twice a week wholemeal pasta of course and allow myself one sweet potato a week….. am I taking this a little too far given my score of 41. It’s very close to the beginning of the pre-diabetes score of 42. I will ask the GP for another test in about four months. I’ve become label obsessed in a way that I never was before, but I don’t want it to take over things, I just would like to get my score back to 39 or under …. any advice?
Can anyone tell me what is the level of carbohydrates you are meant to try to stick within daily?
Lamont D
Oracle
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The reason you haven't got a reply earlier, is because, the severity of the imbalance of your glucose/ insulin intolerance.
with a hba1c of 41, you could have as much as you want, if you have lowered your carb total already.
but others may have to reduce their carbs more, some could cut them down a lot. It is so individual.
The usual standard advice is to cut carbs slowly.
increase your protein and saturated fats.
Reduce your portion sizes for your meals.
Reduce snacks.
Do more exercise.
over time, you will get to know the usual baddies, such as bread, pasta, rice, cereals, sugary snacks, spuds.
The usual pitfalls of no added sugar, low fat, manufactured junk foods etc.
You have had a warning.
Now is the time to start thinking about your health.
Keep asking.
But give yourself time to adjust and get your head around it all.
Best wishes.
Many thanks for your kind response. In fact, most of your suggestions are already part of my daily routine. I walk 5 miles a day never eat processed foods or snacks of any kind. I didn’t even eat that much carbohydrate to be honest but I can cut back a little bit, but I would still love to have pasta once or twice a week with no shop source of course is it possible to keep doing all of these amazing things to cut your levels? But then the levels can still rise. I have a friend who has a father and sister , who were both diabetic and got down into the prediabetic but cannot seem to get out of it entirely. Is this due to the genetic link?
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It's really difficult to give precise answers about individuals. That's why people on the forum generally talk about what they personally do, rather than say "everyone should..." whatever, because it usually doesn't work out that way. We seem to be substantially different in how we react to and manage the combination of food and exercise.
There is an allowable error in HbA1c tests and what it shouild be depends on who you listen to. It usually is set at 5-6% - there were calls in the US to raise it to 10% (iirc) so that home testing kits could be sold, but I understand this has been resisted.
The ideal according to a recent research paper is 3%, but I usually assume 5% error. Link:
So, assuming 5% error, a true HbA1c value of 40 could be represented on a test by a value anywhere between 38 and 42 and that would be acceptable in testing terms.
For me I found it essential to cut out all the high-ticket carb items - pasta, rice, bread, pastry, fruit, potatoes, and anything sugary. I didn't set out to do this, but my current pattern means I often don't want to eat for 16-18 hours at a time. and eat almost no pre-prepared or packaged food. I didn't take much exercise until comparatively recently, and it doesn't help me lose weight, quite the reverse. Instead it maintains and builds lean muscle mass and (I think) helps with insulin sensitivity. That has worked for me for nearly five years.
Are you testing your BG before and after meals? That is the best way to see quickly exactly what the food you eat does to your blood glucose. That way you'll have the evidence to take informed decisions - whether you should be having pasta twive a week or not, for example.
I am sure I saw only the other day that the ADA quote a figure for HbA1c should be below 7.5% which looks massive to me. In UK lingo that is mmol/L
around 58! Also saw that ones intake of carbs should not be more than 130g. Such a fugure is supposed to cover everybody from a 7st lady to a 20st man. I too am unsure when looking at labels. Do I just look at the carb figure and ignore the ' of which are sugars ' bit?
around 58! Also saw that ones intake of carbs should not be more than 130g. Such a fugure is supposed to cover everybody from a 7st lady to a 20st man. I too am unsure when looking at labels. Do I just look at the carb figure and ignore the ' of which are sugars ' bit?
The ADA is a notoriously bad support site for diabetics, especially for Type2. They are sponsored heavily by both pharmaceutical companies and also food & drink companies who prefer people to use their products rather than be healthy.
A few years ago, the ADA CEO was a Type 2 diabetic in remission called Tracey Brown. She actually put her diabetes into remission using a Low Carb way of eating and there was a video interview about it. The ADA's sponsors objected and she was removed as CEO (though I think she still works for them - just in a less prominent role.
A few years ago, the ADA CEO was a Type 2 diabetic in remission called Tracey Brown. She actually put her diabetes into remission using a Low Carb way of eating and there was a video interview about it. The ADA's sponsors objected and she was removed as CEO (though I think she still works for them - just in a less prominent role.
Yes an still waiting to hear anything good about the ADA, except from themselves. Does seem strange they advocate the exact opposite to what is needed, Then again we know why.
