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Carbs in sardines???
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<blockquote data-quote="Deleted Account" data-source="post: 1756752"><p>I am sorry to read about your additional problems. It must be very difficult to manage. </p><p></p><p>Unfortunately, there are many approximations and rounding up going on with carbs, BG, etc. </p><p>Our meter have a tolerance of +/-15%. </p><p>As others have said carb values on food are often rounded down. </p><p>The carb content is measured in a lab on a sample and the exact fish you are eating may have eaten a slightly different diet or lived to a different age or been stored differently or ... </p><p>I believe the way carb content is measured is setting the food alight and then weighing the carbon that remains. </p><p>(I have only tried this, accidentally, with my toaster.)</p><p></p><p>How did you come to decide your body can tolerate 20g carbs per day?</p><p>Was it through trial and error eating 25g per day for a week (our bodies are not consistent so a trial of one day is probably not enough), 22g per day for a week, ... until you got to what you calculated (based on the approximations I mentioned above) to be 20g? </p><p></p><p>I admire your dedication to counting every last half gram of carbs that a label says is in a food but, with all these approximations, maybe it is not necessary. Could you aim for a range instead?</p></blockquote><p></p>
[QUOTE="Deleted Account, post: 1756752"] I am sorry to read about your additional problems. It must be very difficult to manage. Unfortunately, there are many approximations and rounding up going on with carbs, BG, etc. Our meter have a tolerance of +/-15%. As others have said carb values on food are often rounded down. The carb content is measured in a lab on a sample and the exact fish you are eating may have eaten a slightly different diet or lived to a different age or been stored differently or ... I believe the way carb content is measured is setting the food alight and then weighing the carbon that remains. (I have only tried this, accidentally, with my toaster.) How did you come to decide your body can tolerate 20g carbs per day? Was it through trial and error eating 25g per day for a week (our bodies are not consistent so a trial of one day is probably not enough), 22g per day for a week, ... until you got to what you calculated (based on the approximations I mentioned above) to be 20g? I admire your dedication to counting every last half gram of carbs that a label says is in a food but, with all these approximations, maybe it is not necessary. Could you aim for a range instead? [/QUOTE]
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