• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

Type 2 Carbs v Sugars

L

LinziC78

Member
Messages
11
Type of diabetes
Type 2
I'm have posted once before as I have only been diagnosed a couple of months. I am confused about the advise given by the nurse and wonder if anyone can help me clarify it. She said anything under 5gs of sugar per 100gs would be the best thing to look at as far as diet goes. So am I looking at grams of carbs, or grams of carbs that are sugars? If it's the second one then pasta, bread and crisps seem to be OK, but this can't be surely?! Can anyone help, as I have been healthy eating, lost half a stone in the last month but bs seems to not move from between 13 to 16. Help please x
 
I have only been diagnosed 3 months, and i carb count. Im allowed to eat anything as long as i count it, and limit the bad sugars. I count the whole amount of carbs, not the sugars. Although i have not been given a specific range to stick under.
 
@LinziC78 Double check with your nurse so you can find out exactly what they meant.

Sugar is just one form of carbs. All carbs turn to glucose in the blood, so most people here look at the total carbs not just sugar (although obviously you can take that into account too when comparing two similar products).
 
For a lot of type two diabetics, carbs and sugars are the cause for higher than normal spikes in their blood glucose levels. You have to test to see which carby and sugary foods do that to you.
Usually anything below 5% combined is ok!
Portion control is applicable and a combination of lower carb, higher fat and an increase in good exercise is recommended for getting your blood glucose levels down.
Hope this helps.
 
Your blood sugars are high. The first thing I would do in your situation is limit my carbs per meal to about 20g. this should start to bring your blood sugars down to single figures. If they are not lower after maybe 5 days (usually they will improve immediately) reduce it to 15g etc. you can play with these numbers to your hearts content until you hit a number that your blood sugar and your personal food preference can tolerate as a sustainable ongoing diet. No need to panic, plan each meal ahead and ensure the food is nice and tasty. The fat content is what will ensure you don't get to hungry so fry your food in good quality oils or butter adding full fat mayo or olive oils to salads. Completely avoid any low fat products as they are high in added sugars. When counting carbs just go for the total amount you can always get more detailed as you become confident in what your eating. you may find you cannot eat pasta, bread, rice and potatoes on a regular basis especially until your numbers come down. good luck with whatever you choose to do.
 
@LinziC78 do you keep a food diary? I use my fitness pal website. If you put in your food for each meal it calculates the carbs, calories etc. I find it very useful for keeping me on track
 
Hi @LinziC78
It's the carbs (including sugar) that push up our blood sugars. Try testing before a meal and 2 hours afterwards as that will show you if that meal was OK for you. A rise of 2 or less is acceptable by most people. If you write down everything then you will be able to check back on what worked or didn't work for you.
You might want to look at the low carb forum for ideas or sign up for the low carb progran, I just restricted the carbs my body couldn't cope with.
 
Take it as the carbs, not the sugars. You will have much better long term health!

Basically all those carbs turn to sugar when they've been digested, it just takes a wee bit longer than digesting simple sugar.

Test it all out yourself by getting a meter if you like, and you will see what I mean.
 
Starches are just sugars in waiting - as soon as you chew them amylase starts to break them down into sugars, so you really need to look at net carbs (in the UK that is shown on the packaging but on the internet you need to look for net, as some places include fibre, which is not digested). I look for things which are 10 percent net carbs or lower, and also try to keep away from processed foods as often there are hidden carbs called stabilisers or other weasel terms. I stay away from grains, starchy vegetables and legumes, as they affect me more than other carbs - I have been low carbing for decades and prefer it to the diets my doctors have dictated - I put on weight so quickly on high carb diets.
 
Use the total carbohydrate figure since they all affect your blood sugar. The line about "Of which sugar" can be disregarded since that figure is included in the Carbohydrate figure. I am not sure what use it is quoting the sugar content separately.

At all costs avoid looking at the traffic light label which is usually on the front of the package. This lists only the sugar and not the total carbohydrate. I checked a loaf in a supermarket on which the traffic light label said it had 2% sugar. The big label on the back said it had 44.6% carbohydrate and that is the important information for a diabetic.
 
Yes, ignore traffic light labels or any labelling on the front of the pack as it's very mis-leading. Look at the ingredients list on the back. The advice to go for less than 5gm carb per 100gm is not the most useful advice as it depends on the quantity of that food you will eat. Just keep the daily total of Total carbs down to a level your meter and weighing scales guides you to be OK.
 
@LinziC78 You have gotten lots of good advice above but I just want to add that if you have lost half a stone in a month you are already doing something right. It is normal to have plateau's in weight loss-do not get discouraged just continue with the good changes you are already making-And CONGRATULATIONS! on the weight loss you have already achieved.

 
Thank you for all the advice guys. Still a bit confused about it all but it's early days yet. Trying not to get disheartened about it and keep positive. I had some great compliments at work last week, people I haven't seen for a while who didn't know about diagnosis telling me I looked well, not only in weight loss but looking less tired. Keeping positive xx
 
I have produced my own crib sheet that I use as an Aide Memoire. Its stuck on our larder door as a family reminder of my personal set of rules.

I recently shared a copy with my T1D buddy who has been having real swings and roundabouts on his pump, and he is reporting much more stable bgl's and has cut down on his insulin. We gigged together just last week, and he did not hypo at all, which is an improvement

I have also given a copy to my GP and my DCN. I now share it with you all. It is not a full list, but it works for me,
 

Attachments

mo53 said:
@LinziC78 do you keep a food diary? I use my fitness pal website. If you put in your food for each meal it calculates the carbs, calories etc. I find it very useful for keeping me on track
Click to expand...
Is this only availble for mobile phones/tablets do you know? I'd love to know instantly what's in my food but I only have my laptop
 
Your list has a similar format to the one handed out by my surgery and I have often thought of making my own version. Your one doesn't quite fit my non spiking food but it is not far off so I have stolen a copy and will modify it. Thanks.
 
Well done on loosing the weight you are already doing the right thing. It is all trial and error to find out what you personally can eat it is different for everyone and there is no level of carbs that suits all
 
I have simular questions
I have found to many carbs raise the sugars to.

Also big meals

Small portions of low carb seems to work best for me.
 
Patrick potts said:
I have simular questions
I have found to many carbs raise the sugars to.

Also big meals

Small portions of low carb seems to work best for me.
Click to expand...

the most easy way to get ones glood glucose numbers down is to count the total grams of carbs a day.. and start with about 100 grams of carbs the most a day.. of cause leveled on the different meals... if that doesn´t lower ones BG , one can go even lower , but also try to count the amount of proteins ad lower that as well to about 0,8 grams pro kg body-weight /0,5 gram pro English Pound ..
 
Last edited:
You must log in or register to reply here.
Menu
Log in
Register
Cookies are required to use this site. You must accept them to continue using the site. Learn More.…