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

changes in foods

amanda19640

Well-Known Member
Messages
336
Location
southport
Type of diabetes
Treatment type
Tablets (oral)
Dislikes
Moaning for moanings sake!!
Hi,
When I was first diagnosed in July & started testing different foods I found carrots really spiked my bloods but recently iv been having raw in coleslaw and no change? Does your body tolerate forbidden foods the lower your numbers are? If that makes sense?
 
Hello amanda19640,we are all different
so the golden rule is " eat to your meter",clive
 
Can't really answer your question but after months of low carbing and losing weight I am on holiday and had the carbbiest meal ever today - lovely breads to start and a chocolate cake to finish and my BG levels at 2 and 3 hours were in the 5's. I'm slightly flummoxed as they are so low. I have had a very active day walking swimming and snorkelling so wonder if this may have had some effect or....Anyway it is very pleasing but am not sure it's permanent so will be keeping to the low carbs once holiday is over.
 
I get the same thing with carrots. Raw, no probs, cooked no way. It's due to the way that cooking enhances the natural sugars in carrots. My theory is that the tastebuds don't register the sweetness in raw carrots but do in cooked ones.
 
Carrots are 10g of carb per 100g, so I avoid them now. It could be that the coleslaw doesn't actually have a huge amount of carrot in it, but looks like it does because it's all chopped up. Or it could be the fat content of the salad cream slowing the spike down.

I'm guessing a little bit, if I'm honest. Is the coleslaw home made or shop bought? Does the pack have any nutritional info on it?
 
Its homemade, I don't put more than 2 large carrots in
 
I have found that since my BS is in the 5s mostly now that I can tolerate the foods I try and avoid a lot better and I will go back into the 5s easily now no matter what I have eaten but be aware that it is easy to get complacent and then they will start to climb again. As always just make sure you are eating to your meter.
 


You are guessing correctly methinks
 
Cooked carrots spike me, raw dont. Something to do with the cooking process making them easier to digest, I think.
 
They get softer

Sent from my KFARWI using DCUK Forum mobile app
 
I had similar when I was on holiday a month or two ago. I'm still not sure whether it was a fluke because I had an unplanned lunch out today of chilli with rice and tortilla chips. Not sure what my BS was before but after 1 hour it was 6.8 and after 2 hours it was 5.7. This was a bit of a surprise because normally rice would spike me!!
 
I think I agree with @Brunneria, the cooking process breaks them down a bit so as i understand it, they're digested faster. I only ever eat the young baby carrots when I have any, as again I believe they're generally less sugary than the more "mature" ones.

But your meter will generally tell you what you can manage or not...

Robbity
 
As an experiment, if you made coleslaw with boiled carrots instead of raw:
1. you'd get terrible coleslaw, but
2. if your sugars spiked then it would show that it is the process of cooking them that is the issue. If they don't spike, then the fat content is slowing the spike down.

(I'm not seriously suggesting you try this.)
 
As someone who likes to garden, I'm not sure the baby carrot sweetness thing holds up, because although you get a smaller hit from smaller carrots, they're using glucose to grow.

You can prove that plants do this by chucking all those packets of sugar you can't have anymore on the garden rather than throwing away.

Sent from the Diabetes Forum App
 
Will do thanks x
 
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.…