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Cinnamon and honey?
- Thread starter Abu_zain
- Start Date
Catlady19
Well-Known Member
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- 671
- Type of diabetes
- Treatment type
- Tablets (oral)
Hi, welcome to the forum!
Is this something you have read that is good for you? I wouldn't have thought there would be a problem with cinnamon but honey has 82g carbs per 100g or 17g per tablespoon. That is quite high for a diabetic. However, the best way to find out is to test yourself. If you have a meter, take a reading before you eat and then two hours after and if the result is considerably raised (more than 2 points) then you know it is too high.
I am sure @daisy1 will be along shortly to give you some starter advice.
Good luck
Is this something you have read that is good for you? I wouldn't have thought there would be a problem with cinnamon but honey has 82g carbs per 100g or 17g per tablespoon. That is quite high for a diabetic. However, the best way to find out is to test yourself. If you have a meter, take a reading before you eat and then two hours after and if the result is considerably raised (more than 2 points) then you know it is too high.
I am sure @daisy1 will be along shortly to give you some starter advice.
Good luck
daisy1
Legend
- Messages
- 26,457
- Location
- Switzerland
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
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- Cruelty towards animals.
@Abu_zain
Hello and welcome to the forum As mentioned above, here is the information we give to new members and I hope you will find it useful and interesting. Ask more questions if you need to 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 over 150,000 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 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
Another option is to replace ‘white carbohydrates’ (such as white bread, white rice, white flour etc) with whole grain varieties. The idea behind having whole grain varieties is that the carbohydrates get broken down slower than the white varieties –and these are said to have a lower glycaemic index.
http://www.diabetes.co.uk/food/diabetes-and-whole-grains.html
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
LOW CARB PROGRAM:
http://www.diabetes.co.uk/low carb program
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 bloodglucose 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.
Hello and welcome to the forum
As mentioned above, here is the information we give to new members and I hope you will find it useful and interesting. Ask more questions if you need to 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 over 150,000 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
Reduce your 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
Another option is to replace ‘white carbohydrates’ (such as white bread, white rice, white flour etc) with whole grain varieties. The idea behind having whole grain varieties is that the carbohydrates get broken down slower than the white varieties –and these are said to have a lower glycaemic index.
http://www.diabetes.co.uk/food/diabetes-and-whole-grains.html
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
LOW CARB PROGRAM:
http://www.diabetes.co.uk/low carb program
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 bloodglucose 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.
Daibell
Master
Hi. Some say Cinnamon may help a bit but I'm not aware of any formal tests. Stay away from honey as it's just another form of sugar (a carb) and will increase your blood sugar.
Yorksman
Well-Known Member
- Messages
- 2,445
- Type of diabetes
- Treatment type
- Diet only
Honey is a difficult one because it depends on the fructose content. Some honeys with 35% to 45% fructose can be in the low GI range, 35 - 48. Table sugar on the other hand has a GI of 58 - 65.
Most supermarket honey has a GI of 58 and a tablespoon has about 17g carbs. You will probably find it hard to dentify the lower GI versions.
17g carbs is roughly the same as a full sized portion of converted long grain brown rice, quite acceptable as the main filler of the main meal, but it's a bit of a luxury for just a spoonful of honey. It depends on what you want to use it for as you are likely to lose the taste. However, it might be used in a glaze to make duck breasts sticky and not too bad if you are sharing it. Personally, I would prefer to have a fruit yoghurt with about 10g carbs.
Most supermarket honey has a GI of 58 and a tablespoon has about 17g carbs. You will probably find it hard to dentify the lower GI versions.
17g carbs is roughly the same as a full sized portion of converted long grain brown rice, quite acceptable as the main filler of the main meal, but it's a bit of a luxury for just a spoonful of honey. It depends on what you want to use it for as you are likely to lose the taste. However, it might be used in a glaze to make duck breasts sticky and not too bad if you are sharing it. Personally, I would prefer to have a fruit yoghurt with about 10g carbs.
