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Carbs In Veg?
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<blockquote data-quote="Shirley N." data-source="post: 1878707" data-attributes="member: 485798"><p>I think there are two alternatives when managing blood sugar levels on a low carb diet.</p><p></p><p>Either cut out anything with added sugar, bulk starch foods like bread, potatoes, pasta and rice and all root vegetables and see if you can maintain satisfactory blood glucose levels on that. Some people are lucky. This appeared to work for me at first and I lost a lot of weight but then my weight loss got stuck and my HbA1c reading went back up.</p><p></p><p>The alternative is to set a target daily intake of carbs and to weigh everything that contains any carbohydrate at all. One can eat what one likes within this restriction. Many tables of carb content are available online, I use fatsecret.co.uk and low-carbdiet.co.uk mainly. Usually one needs the carbs per 100 g figure. The formula, which one can set up on a spreadsheet to save time, is: carbs per 100 g x weight in g / 100, e.g. 25 g of lettuce has 2.8 per 100 g carbs i.e. 2.8 x 25 / 100 = 0.7 g carbs.</p><p></p><p>This degree of accuracy is necessary to stay within any seriously low carb limit. All vegetables have a significant carb content if one eats enough of them to satisfy hunger. This tends to push the diet towards increased fat consumption in order to maintain healthy energy levels without exceeding the target limit for carbs.</p><p></p><p>I agree this regime can be tiresome; one sometimes forgets to weigh things properly and has to estimate, which is very inaccurate when I do it. One does eventually get into a routine though and one learns the carb values of everyday foods of by heart even at my age (69). I am now losing more weight and my blood glucose levels are pretty good. The only thing that keeps a food off the menu is its price, not its carb content. I'm quite a good cook and am modifying old recipes to leave out the carbs. But I cannot yet make a decent cheese sauce without a little flour - it just goes too greasy.</p><p></p><p>Regular blood glucose readings act as an essential discipline to prevent back-sliding. It is easy to kid oneself one is keeping to a diet when one isn't really. And one does have some time off when one is on holiday or out for meals, when I will just leave out boring things like bulk carb foods, plus biscuits and cakes.</p><p></p><p>I know this will not be a short term fix but my way of life for the future. Hence the importance of getting blood monitoring test strips and lancets available to all people like me who have problems with a diet containing normal amounts of carbohydrates. We are saving the NHS money on medication in the short term and hopefully the cost of treating future complications. A stitch in time etc.</p><p></p><p>I wish I had known about low carbohydrate high fat dieting years ago, long before I had any health problems.</p></blockquote><p></p>
[QUOTE="Shirley N., post: 1878707, member: 485798"] I think there are two alternatives when managing blood sugar levels on a low carb diet. Either cut out anything with added sugar, bulk starch foods like bread, potatoes, pasta and rice and all root vegetables and see if you can maintain satisfactory blood glucose levels on that. Some people are lucky. This appeared to work for me at first and I lost a lot of weight but then my weight loss got stuck and my HbA1c reading went back up. The alternative is to set a target daily intake of carbs and to weigh everything that contains any carbohydrate at all. One can eat what one likes within this restriction. Many tables of carb content are available online, I use fatsecret.co.uk and low-carbdiet.co.uk mainly. Usually one needs the carbs per 100 g figure. The formula, which one can set up on a spreadsheet to save time, is: carbs per 100 g x weight in g / 100, e.g. 25 g of lettuce has 2.8 per 100 g carbs i.e. 2.8 x 25 / 100 = 0.7 g carbs. This degree of accuracy is necessary to stay within any seriously low carb limit. All vegetables have a significant carb content if one eats enough of them to satisfy hunger. This tends to push the diet towards increased fat consumption in order to maintain healthy energy levels without exceeding the target limit for carbs. I agree this regime can be tiresome; one sometimes forgets to weigh things properly and has to estimate, which is very inaccurate when I do it. One does eventually get into a routine though and one learns the carb values of everyday foods of by heart even at my age (69). I am now losing more weight and my blood glucose levels are pretty good. The only thing that keeps a food off the menu is its price, not its carb content. I'm quite a good cook and am modifying old recipes to leave out the carbs. But I cannot yet make a decent cheese sauce without a little flour - it just goes too greasy. Regular blood glucose readings act as an essential discipline to prevent back-sliding. It is easy to kid oneself one is keeping to a diet when one isn't really. And one does have some time off when one is on holiday or out for meals, when I will just leave out boring things like bulk carb foods, plus biscuits and cakes. I know this will not be a short term fix but my way of life for the future. Hence the importance of getting blood monitoring test strips and lancets available to all people like me who have problems with a diet containing normal amounts of carbohydrates. We are saving the NHS money on medication in the short term and hopefully the cost of treating future complications. A stitch in time etc. I wish I had known about low carbohydrate high fat dieting years ago, long before I had any health problems. [/QUOTE]
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