terminator
Member
hello just been reading up on diet and sugars.... I know pasta is carb but what about brown rice n pasta.... also what about cous cous where does that stand on the healthy bit xx
-
Guest - w'd love to know what you think about the forum! Take the 2025 Survey »
carbs
- Thread starter terminator
- Start Date
luv2spin
Well-Known Member
- Messages
- 140
- Location
- Kekova Bay
- Type of diabetes
- Prefer not to say
- Treatment type
- Other
- Dislikes
- people who think they know about Diabetes, but they really don't
pasta = as you say Carb with a very high and load GI
cous cous = is still pasta, in different shape
brown rice and pasta is then again not advisable as they are together
by Brown Rice I take it that it is Bulgur - Cracked Wheat and it is so so and in the middle of the road Glycemic Index and Glycemic Load and it has some beneficial Fiber in it and is used in the diet of the Diabetes Mellitus as follows;
15 gr of Brown Rice (please attention, Cooked Weight!) = 15 gr Carb
and, Yes, only the Brown Rice is on the healthy bit if the amount of it which is taken into consideration for consumption and you will see how small each serving will be when you weight it on a proper kitchen scale and you ought to particularly with the carbs.
One can use Brown Rice as part of the daily total Carb Intake.
cous cous = is still pasta, in different shape
brown rice and pasta is then again not advisable as they are together
by Brown Rice I take it that it is Bulgur - Cracked Wheat and it is so so and in the middle of the road Glycemic Index and Glycemic Load and it has some beneficial Fiber in it and is used in the diet of the Diabetes Mellitus as follows;
15 gr of Brown Rice (please attention, Cooked Weight!) = 15 gr Carb
and, Yes, only the Brown Rice is on the healthy bit if the amount of it which is taken into consideration for consumption and you will see how small each serving will be when you weight it on a proper kitchen scale and you ought to particularly with the carbs.
One can use Brown Rice as part of the daily total Carb Intake.
Last edited:
AM1874
Well-Known Member
- Messages
- 1,383
- Location
- West Lancs
- Type of diabetes
- Type 2
- Treatment type
- Diet only
- Dislikes
- Not much
Hi @terminator ..
You may have seen this already but I have tagged @daisy1 for you and I suggest that you read up on the Low Carb Program in the information that she will soon be sending you. You might also find the discussion on the Low Carb Diet forum helpful .. and the following Diet Doctor websites ...
Low Carb Intro and Information
Low Carbs in 60 Seconds
This should give you the info you need about what (and what not) to eat on Low Carb
Hope this helps
You may have seen this already but I have tagged @daisy1 for you and I suggest that you read up on the Low Carb Program in the information that she will soon be sending you. You might also find the discussion on the Low Carb Diet forum helpful .. and the following Diet Doctor websites ...
Low Carb Intro and Information
Low Carbs in 60 Seconds
This should give you the info you need about what (and what not) to eat on Low Carb
Hope this helps
Kristin251
Expert
Bluetit1802
Legend
The worst culprits for raising blood sugars are rice, bread, pasta, potatoes, breakfast cereals and anything made with flour.
The brown versions are equally high in carbohydrate but take a little longer to convert to sugar once digested. However, they still convert. The other carbs to watch are some vegetables that grow beneath the ground, plus some legumes, beans and peas. Then of course we have to be careful with fruit. Berries are best.
All you can do is prove to yourself whether your body can cope. Testing before and after is the only way to tell, keeping a food diary with portion sizes, and recording your levels alongside. If you are above 2mmol/l higher at 2 hours after first bite there are too many carbs on your plate. Ideally, any rise should be under 1.5mmol/l
Resurgam
Master
- Messages
- 10,145
- Type of diabetes
- Treatment type
- Diet only
I can manage the Lidl protein rolls, but no other bread, and -- I think that it is because I chew things thoroughly - brown carbs are just as bad as white ones. I found that any grain spiked my readings, and then kept them high no matter what the colour.
daisy1
Legend
- Messages
- 26,457
- Location
- Switzerland
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
- Dislikes
- Cruelty towards animals.
@terminator
Hello Terminator and welcome to the Forum
Here is the Basic Information we give to new members and I hope it will be useful to you. Ask as many questions as you want and someone will be able to help.
BASIC INFORMATION FOR NEW MEMBERS
Diabetes is the general term to describe people who have blood that is sweeter than normal. A number of different types of diabetes exist.
A diagnosis of diabetes tends to be a big shock for most of us. It’s far from the end of the world though and on this forum you'll find well over 245,000 people who are demonstrating this.
On the forum we have found that with the number of new people being diagnosed with diabetes each day, sometimes the NHS is not being able to give all the advice it would perhaps like to deliver - particularly with regards to people with type 2 diabetes.
The role of carbohydrate
Carbohydrates are a factor in diabetes because they ultimately break down into sugar (glucose) within our blood. We then need enough insulin to either convert the blood sugar into energy for our body, or to store the blood sugar as body fat.
If the amount of carbohydrate we take in is more than our body’s own (or injected) insulin can cope with, then our blood sugar will rise.
The bad news
Research indicates that raised blood sugar levels over a period of years can lead to organ damage, commonly referred to as diabetic complications.
The good news
People on the forum here have shown that there is plenty of opportunity to keep blood sugar levels from going too high. It’s a daily task but it’s within our reach and it’s well worth the effort.
Controlling your carbs
The info below is primarily aimed at people with type 2 diabetes, however, it may also be of benefit for other types of diabetes as well.
There are two approaches to controlling your carbs:
A large number of people on this forum have chosen to reduce the amount of carbohydrates they eat as they have found this to be an effective way of improving (lowering) their blood sugar levels.
The carbohydrates which tend to have the most pronounced effect on blood sugar levels tend to be starchy carbohydrates such as rice, pasta, bread, potatoes and similar root vegetables, flour based products (pastry, cakes, biscuits, battered food etc) and certain fruits.
Choosing better carbohydrates
The low glycaemic index diet is often favoured by healthcare professionals but some people with diabetes find that low GI does not help their blood sugar enough and may wish to cut out these foods altogether.
Read more on carbohydrates and diabetes.
Over 145,000 people have taken part in the Low Carb Program - a free 10 week structured education course that is helping people lose weight and reduce medication dependency by explaining the science behind carbs, insulin and GI.
Eating what works for you
Different people respond differently to different types of food. What works for one person may not work so well for another. The best way to see which foods are working for you is to test your blood sugar with a glucose meter.
To be able to see what effect a particular type of food or meal has on your blood sugar is to do a test before the meal and then test after the meal. A test 2 hours after the meal gives a good idea of how your body has reacted to the meal.
The blood sugar ranges recommended by NICE are as follows:
Blood glucose ranges for type 2 diabetes
Access to blood glucose test strips
The NICE guidelines suggest that people newly diagnosed with type 2 diabetes should be offered:
Therefore both structured education and self-monitoring of blood glucose should be offered to people with type 2 diabetes. Read more on getting access to blood glucose testing supplies.
You may also be interested to read questions to ask at a diabetic clinic.
Note: This post has been edited from Sue/Ken's post to include up to date information.
Take part in Diabetes.co.uk digital education programs and improve your understanding. They're all free.
Hello Terminator and welcome to the Forum
Here is the Basic Information we give to new members and I hope it will be useful to you. Ask as many questions as you want and someone will be able to help.BASIC INFORMATION FOR NEW MEMBERS
Diabetes is the general term to describe people who have blood that is sweeter than normal. A number of different types of diabetes exist.
A diagnosis of diabetes tends to be a big shock for most of us. It’s far from the end of the world though and on this forum you'll find well over 245,000 people who are demonstrating this.
On the forum we have found that with the number of new people being diagnosed with diabetes each day, sometimes the NHS is not being able to give all the advice it would perhaps like to deliver - particularly with regards to people with type 2 diabetes.
The role of carbohydrate
Carbohydrates are a factor in diabetes because they ultimately break down into sugar (glucose) within our blood. We then need enough insulin to either convert the blood sugar into energy for our body, or to store the blood sugar as body fat.
If the amount of carbohydrate we take in is more than our body’s own (or injected) insulin can cope with, then our blood sugar will rise.
The bad news
Research indicates that raised blood sugar levels over a period of years can lead to organ damage, commonly referred to as diabetic complications.
The good news
People on the forum here have shown that there is plenty of opportunity to keep blood sugar levels from going too high. It’s a daily task but it’s within our reach and it’s well worth the effort.
Controlling your carbs
The info below is primarily aimed at people with type 2 diabetes, however, it may also be of benefit for other types of diabetes as well.
There are two approaches to controlling your carbs:
- Reduce your carbohydrate intake
- Choose ‘better’ carbohydrates
A large number of people on this forum have chosen to reduce the amount of carbohydrates they eat as they have found this to be an effective way of improving (lowering) their blood sugar levels.
The carbohydrates which tend to have the most pronounced effect on blood sugar levels tend to be starchy carbohydrates such as rice, pasta, bread, potatoes and similar root vegetables, flour based products (pastry, cakes, biscuits, battered food etc) and certain fruits.
Choosing better carbohydrates
The low glycaemic index diet is often favoured by healthcare professionals but some people with diabetes find that low GI does not help their blood sugar enough and may wish to cut out these foods altogether.
Read more on carbohydrates and diabetes.
Over 145,000 people have taken part in the Low Carb Program - a free 10 week structured education course that is helping people lose weight and reduce medication dependency by explaining the science behind carbs, insulin and GI.
Eating what works for you
Different people respond differently to different types of food. What works for one person may not work so well for another. The best way to see which foods are working for you is to test your blood sugar with a glucose meter.
To be able to see what effect a particular type of food or meal has on your blood sugar is to do a test before the meal and then test after the meal. A test 2 hours after the meal gives a good idea of how your body has reacted to the meal.
The blood sugar ranges recommended by NICE are as follows:
Blood glucose ranges for type 2 diabetes
- Before meals: 4 to 7 mmol/l
- 2 hours after meals: under 8.5 mmol/l
- Before meals: 4 to 7 mmol/l
- 2 hours after meals: under 9 mmol/l
- Before meals: 4 to 8 mmol/l
- 2 hours after meals: under 10 mmol/l
Access to blood glucose test strips
The NICE guidelines suggest that people newly diagnosed with type 2 diabetes should be offered:
- structured education to every person and/or their carer at and around the time of diagnosis, with annual reinforcement and review
- self-monitoring of plasma glucose to a person newly diagnosed with type 2 diabetes only as an integral part of his or her self-management education
Therefore both structured education and self-monitoring of blood glucose should be offered to people with type 2 diabetes. Read more on getting access to blood glucose testing supplies.
You may also be interested to read questions to ask at a diabetic clinic.
Note: This post has been edited from Sue/Ken's post to include up to date information.
Take part in Diabetes.co.uk digital education programs and improve your understanding. They're all free.
- Low Carb Program - it's made front-page news of the New Scientist and The Times. Developed with 20,000 people with type 2 diabetes; 96% of people who take part recommend it... find out why
- Hypo Program - improve your understanding of hypos. There's a version for people with diabetes, parents/guardians of children with type 1, children with type 1 diabetes, teachers and HCPs.
