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Type 2 Diabetes
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<blockquote data-quote="luceeloo" data-source="post: 454957" data-attributes="member: 78468"><p>I had porridge for the first time in 5 months last week. It was sort of an experiment to see how my body would tolerate it. I couldn't face eggs / bacon, didn't have any of my usual greek yoghurt in, and had no livlife bread. I had one small bowl of scots oats made with skimmed milk, and my blood sugar was 11.5 over 4 hours later. With one of my usual low-carb breakfasts I would expect to have a blood sugar of 5.5 after the same length of time. </p><p>So for me, porridge is a no-no and I would advise any other type 2 looking to reduce hba1c to cut out the porridge. Have you tried making porridge with other grains? I've tried flax-seed. It's strange, but when sweetened a little it isn't too bad. </p><p>I also can't do bread. I can do livlife just about, but two slices of anything else would give me a spike. I generally eat more green veggies and salad instead of eating bread with a meal.</p></blockquote><p></p>
[QUOTE="luceeloo, post: 454957, member: 78468"] I had porridge for the first time in 5 months last week. It was sort of an experiment to see how my body would tolerate it. I couldn't face eggs / bacon, didn't have any of my usual greek yoghurt in, and had no livlife bread. I had one small bowl of scots oats made with skimmed milk, and my blood sugar was 11.5 over 4 hours later. With one of my usual low-carb breakfasts I would expect to have a blood sugar of 5.5 after the same length of time. So for me, porridge is a no-no and I would advise any other type 2 looking to reduce hba1c to cut out the porridge. Have you tried making porridge with other grains? I've tried flax-seed. It's strange, but when sweetened a little it isn't too bad. I also can't do bread. I can do livlife just about, but two slices of anything else would give me a spike. I generally eat more green veggies and salad instead of eating bread with a meal. [/QUOTE]
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