Carbs in baby corn?

[Buster_]

I know sweetcorn is high in carbohydrate for veg but I've read that baby corn is lower and I'd like to be able to throw a few in soups or stir frys.

Checking nutritional values online gives wildly varying numbers however... Morrisons lists baby corn as 19.6g of carbohydrate per 100g and Fatsecret.com concurs saying 18.6g per 100g. Tesco and Ocado on the other hand claim 6.4g per 100g.

*Baffled*

I know I could just eat some and check BG reaction on my meter, but I can eat a few carbs now and my body seems to cope better than it has in the past and I don't want to ask that of my system very often. I don't want to be eating carbohydrates I'm not aware of.

Anyone have a definitive answer?

 

[Deleted member 527103]

The important thing is not how many carbs are in it but, as you say, how your body reacts to it.
The guidance is to aim for lower carb foods but if you are only eating a small amount in a stir fry and your body can cope with it (and you are not calculating your insulin dose based on number of carbs), that is what counts whether they are more carbs than you thought or less. It's not as iff you are looking to eat a whole packet of boiled sweets or loaf of bread.

 

[Mr_Pot]

I know sweetcorn is high in carbohydrate for veg but I've read that baby corn is lower and I'd like to be able to throw a few in soups or stir frys.

Checking nutritional values online gives wildly varying numbers however... Morrisons lists baby corn as 19.6g of carbohydrate per 100g and Fatsecret.com concurs saying 18.6g per 100g. Tesco and Ocado on the other hand claim 6.4g per 100g.

*Baffled*

I know I could just eat some and check BG reaction on my meter, but I can eat a few carbs now and my body seems to cope better than it has in the past and I don't want to ask that of my system very often. I don't want to be eating carbohydrates I'm not aware of.

Anyone have a definitive answer?

If baby corn has few carbs (2.7% at Waitrose) and full size corn has high carbs then I guess the carb content would depend on the stage of growth and just how "baby" it is.

 

[Buster_]

The important thing is not how many carbs are in it but, as you say, how your body reacts to it.

I'm a type 2 and we know that in many cases type 2 is progressive. I'm 50 years old and need to keep this thing in check for 25 years or (hopefully) more. My thinking is the less stress I put on my insulin system and its various processes the better. The less I can ask it to deal with the more likely it is I can protect and preserve whatever functionality it currently still has.

Therefore, I don't want to eat carbohydrates that I don't know about, even if my body can currently cope with them.

 

[coby]

I'm a type 2 and we know that in many cases type 2 is progressive. I'm 50 years old and need to keep this thing in check for 25 years or (hopefully) more. My thinking is the less stress I put on my insulin system and its various processes the better. The less I can ask it to deal with the more likely it is I can protect and preserve whatever functionality it currently still has.

Therefore, I don't want to eat carbohydrates that I don't know about, even if my body can currently cope with them.

This is EXACTLY my own way of thinking these days Buster. I really don't want to push my luck with 'iffy' foods and somehow I've managed to forget they exist!

 

[ianf0ster]

I'm a type 2 and we know that in many cases type 2 is progressive..............

Do we? I thought we had proved that for around 50% or more it isn't - unless they fall off the wagon'.

Are you concerned that in eating a portion of carbs that your body can tolerate, it will reduce your ability to tolerate it in the future? -To me that seems most unlikely. But if that is the view you take, then the logical conclusion is that you should eat no carbs at all - since carbs turn into BG and that BG creates the need for the body to produce (more) insulin.

If you stress about every small amount of carbs then you will raise your own BG just by doing so!

 

[coby]

Do we? I thought we had proved that for around 50% or more it isn't - unless they fall off the wagon'.

Are you concerned that in eating a portion of carbs that your body can tolerate, it will reduce your ability to tolerate it in the future? -To me that seems most unlikely. But if that is the view you take, then the logical conclusion is that you should eat no carbs at all - since carbs turn into BG and that BG creates the need for the body to produce (more) insulin.

If you stress about every small amount of carbs then you will raise your own BG just by doing so!

Fair point you make there ianf0ster, and it makes sense.
We are perhaps afraid that if we let slip just once by having higher carb then we risk losing control?
Yes, it has happened to me in the past and (like very many of us) I've thought 'what the heck' and let go to enjoy what others around me are eating such as ice creams on a hot day or pizza that everyone else is having. I only really came to my senses this summer, and my lightbulb moment was so strong. I trust myself completely now and have lost interest in high carb foods altogether.

 

[Mr_Pot]

I'm a type 2 and we know that in many cases type 2 is progressive. I'm 50 years old and need to keep this thing in check for 25 years or (hopefully) more. My thinking is the less stress I put on my insulin system and its various processes the better. The less I can ask it to deal with the more likely it is I can protect and preserve whatever functionality it currently still has.

Therefore, I don't want to eat carbohydrates that I don't know about, even if my body can currently cope with them.

Why do you think that producing Insulin stresses your pancreas when that is its normal function? Do you apply the same reasoning to other parts of your body? Never running, in case it stresses your heart or swimming in case it stresses your lungs? Surely the problem is excessive carbs not a few baby sweetcorn in a stir-fry.

 

[Ronancastled]

My thinking is the less stress I put on my insulin system and its various processes the better. The less I can ask it to deal with the more likely it is I can protect and preserve whatever functionality it currently still has.

You are aware I take it of Taylor's 2 year follow up to Direct & those who remained in remission.

After 12 months of remission their 2nd phase insulin production almost matched the non-diabetic comparator control group.
https://diabetes.diabetesjournals.org/content/68/Supplement_1/66-OR

Results: In the responder group, median (IQ range) maximum rate of insulin secretion increased from 0.58 (0.48 to 0.81) at baseline to 0.74 (0.54 to 1.00) at 5 months, 0.94 (0.57 to 1.24) (p=0.017 from baseline) at 12 months, and 0.94(0.64 to 1.44) (p=0.030 from baseline) nmol/min/m2 at 24 months. This was comparable to NDC (1.02(0.86 to 1.51) nmol/min/m2) by 12 (p=0.064) and 24 months (p=0.244).

So, if your part of the subset who can achieve remission through substantial weight loss & there is no underlying genetic component to your insulin resistance, then you can restore your 2nd phase insulin response.
Would appear to be the opposite of progressive.

 

[HurricaneHippo]

Fair point you make there ianf0ster, and it makes sense.
We are perhaps afraid that if we let slip just once by having higher carb then we risk losing control?
Yes, it has happened to me in the past and (like very many of us) I've thought 'what the heck' and let go to enjoy what others around me are eating such as ice creams on a hot day or pizza that everyone else is having. I only really came to my senses this summer, and my lightbulb moment was so strong. I trust myself completely now and have lost interest in high carb foods altogether.

Yep I lost control once, so easily done, I never want to again!

 

[Resurgam]

Fair point you make there ianf0ster, and it makes sense.
We are perhaps afraid that if we let slip just once by having higher carb then we risk losing control?
Yes, it has happened to me in the past and (like very many of us) I've thought 'what the heck' and let go to enjoy what others around me are eating such as ice creams on a hot day or pizza that everyone else is having. I only really came to my senses this summer, and my lightbulb moment was so strong. I trust myself completely now and have lost interest in high carb foods altogether.

If you make yourself icecream with eggs and cream, then add fresh berries, you will not want to go back to shop bought, ever - and you can make pizza with a low carb base - or there are 'chaffles' - try them with mushrooms, or a filling of your choice...
It is the ones eating the carbs who are missing out.