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Confusion over readings after eating shaved Scotch Eggs

IanBish

IanBish

Well-Known Member
Messages
1,339
Location
Cardiff
Type of diabetes
I reversed my Type 2
Treatment type
Diet only
Sorry if this is in the wrong forum

I know I said I wasn't going to eat any more Scotch Eggs, but out of force of habit, I bought two. They expired today.

The carbs in them was 33g, I shaved off most the breadcrumbs, which I weighed at 15g, so that should leave about 18g edible carbs

My blood glucose reading before eating them was 4.6, and two hours later it was 7.0. That was quite a surprise considering the small(ish) amount of carbs. I won't buy them again.

But I was just wondering if anyone knew why they would produce a rise like that. Is it just a food that I can't tolerate well? Maybe it's the mixture of fat and protein (both quite high) combined with the carbs?
 
IanBish said:
Sorry if this is in the wrong forum

I know I said I wasn't going to eat any more Scotch Eggs, but out of force of habit, I bought two. They expired today.

The carbs in them was 33g, I shaved off most the breadcrumbs, which I weighed at 15g, so that should leave about 18g edible carbs

My blood glucose reading before eating them was 4.6, and two hours later it was 7.0. That was quite a surprise considering the small(ish) amount of carbs. I won't buy them again.

But I was just wondering if anyone knew why they would produce a rise like that. Is it just a food that I can't tolerate well? Maybe it's the mixture of fat and protein (both quite high) combined with the carbs?
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Not all the breadcrumb might have been carb, so your 15g might be a little high. If it was all bread, and it might not have been. bread is usually around 60% carb. No idea about what it might be once dried and crumbed. I'd guess there will have been a bit of filler in the sausage mix which would maybe account for most of the carb content.

If anything you'd expect the fat content to maybe slow down carb digestion, not raise it. I guess the conclusion is that your system cannot at the present time deal with that amount of carb in that form.

I'm also a scotch egg fan, but it's been nearly four years now. However, I read somewhere (maybe here?) that people have been having success by using crumbled pork scratchings instead of breadcrumbs, and doing a sausage mix that is next to zero carb. I plan to give it a go.
 
I suspect they were made with processed breadcrumbs then fried in processed oils. There may well be hidden sugars in the coating too. The sausagemeat of would have been bulked out with starch of some form.

Here's a lc recipe to make your own, so you can still indulge
www.ketofitnessclub.com

Scotch Eggs

You'll also find this recipe in our ***? Cookbook.
www.ketofitnessclub.com www.ketofitnessclub.com
 
Well, the rise was just a tad over the 2 points so not an all out disaster and reading of 7 isn’t too bad

The sausage meat on scotch eggs are notoriously full of cheap carb fillers like breadcrumbs and/or flour
If maybe you could eat 1 without any other carbs then you may be ok, but they sound like a trigger food for you so may be best avoided
 
KennyA said:
I'm also a scotch egg fan, but it's been nearly four years now. However, I read somewhere (maybe here?) that people have been having success by using crumbled pork scratchings instead of breadcrumbs, and doing a sausage mix that is next to zero carb. I plan to give it a go.
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I've never had a Scotch egg (would like one though) but I can vote for using pork scratchings instead of breadcrumbs on fried foods.

Here's my cheese 'schnitzel' I made last week. It has a layer of almond meal and a layer of pork scratchings because it had to keep the melting cheese inside, for non melting foods I'm sure the pork scratchings alone will do the job. :)
I crush them between a baking sheet with a bottle of booze, works well and no faffing with kitchen implements that need to be washed. :)

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One of these days I'm going to cover some boiled eggs with 100% meat sausage meat, and roll in raw egg then salted/peppered ground almonds.
I am a very messy cook and hold back from doing the raw egg and ground almonds on halloumi, fish and scotch eggs, as both I and the kitchen need a deep clean after.
But they taste good.
 
Couple of tips when using sausage meat in meatloaf, meatballs or indeed scotch eggs add a little bit of double cream, not a lot just a small splash, makes the meat more pliable and easier to mould and hand,e.

Anything you are coating in ground almonds or pork scratchings, use mayo to thinly coat rather than beaten egg, it’s stickier and you will get a better coating

Chicken tenders are fabulous done this way!
 
Antje77 said:
I've never had a Scotch egg (would like one though) but I can vote for using pork scratchings instead of breadcrumbs on fried foods.

Here's my cheese 'schnitzel' I made last week. It has a layer of almond meal and a layer of pork scratchings because it had to keep the melting cheese inside, for non melting foods I'm sure the pork scratchings alone will do the job. :)
I crush them between a baking sheet with a bottle of booze, works well and no faffing with kitchen implements that need to be washed. :)

View attachment 62499
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That looks delicious @Antje77
 
lovinglife said:
use mayo to thinly coat rather than beaten egg, it’s stickier and you will get a better coating
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Definitely trying next time I make something needing a coating.
Although Efraïm the cat won't agree, he always gets the leftover beaten egg. I guess I can give him some mayonnaise instead to keep him happy though. :cat:

I think I may have to try my luck with those Scotch eggs some time, we have more eggs than we can eat, and I have a pack of minced meat in the freezer. :hungry:
 
Thanks for all the replies.

I guess there were more carbs there than I'd shaved off. Plus the cheap seed oils that they were fried in can't have helped.

I got some low GI rolls from Lidl today and had two of those with fried bacon earlier. They were bought loose, so there was no nutrition information. But my sugars went from 4.5 to 7.7 in the space of two hours. So I guess they weren't all that low GI. I did ask about their rolls which people have mentioned here, but the assistant said they'd been discontinued. So I did at least try. Back to the SRSLY website, I think.

As for pork scratchings, I've always loved those, so the fact that they're almost carb-free makes me really happy. I like the idea of making Scotch Eggs by coating them in scratchings too.

The glucose meter is proving useful in finding out what I can and can't eat. Still testing and learning.
 
Not for every one. But I can fix a basal hypo long term with either a classic mini pork pie or scotch egg…(after the initial quick fix with a fast acting carb.) & yes I can be kept in an appropriate BG zone.

The meter or sensor can be your guide.
 
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