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Eeeek Baked Beans!

rowan

rowan

Well-Known Member
Messages
1,462
Location
Tamar Valley, West Devon
Type of diabetes
Treatment type
Tablets (oral)
Tonight I had a 3 egg omelette, bacon, mushrooms and, for the first time since testing, half a tin reduced sugar baked beans.
My levels have been really good for the last 2 days, under 10 apart from lower than usual DP of 11 and 12. Tonight before dinner they were 6.3, and afterwards, and it could only have been the beans, it was 18.5! Unbelievable! Rest of the tin has gone straight in the bin and I've said goodbye to another old favourite :(
 
Oops. You might be able to make your own tomato sauce with haricot beans. Possibly.
 
The same thing happened to me last April with ordinary Heinz Beanz. So I tried the low sugar variety. Exactly the same. I've never touched them since, which is a shame as beans on toast was such a convenient lunch - and so good for us (BS apart). Now my BS are fairly stable and my insulin sensitivity much improved, I may give them another go.
 
Stopped eating baked beans some months ago. BG levels always rise.

Recently switched from omlets to fried eggs and bacon with a fried tomato and mushrooms in coconut oil.
 
I had that problem and I love beans so .... I know this might sound crazy but ...
I wash everything off them through a small sieve under the cold tap.
I then add a little butter some ginger powder some garlic powder and sweetener and a little rice vinegar .... perfect and no spike.
Last time I had them my bs before was 5 something and it went up to 6 something but was back in the fives an hour after the 6's.
Reading the ingredients list on tins has enabled me to make my own versions of other stuff too.
 
Beans, beans, beans, good for your heart
The more you eat............

I posted ages ago with my trials (and tribulations) with the much loved baked beans.

I open a small tin, strain the sauce, and microwave, strain again, put in fridge, reheat and strain again when needed.

Only a slight rise if you have about a dozen or so.

It doesn't matter, what brand you get, you get lots of sugar in the sauce.

As suggested, make your own sauce with Harricot beans!!

Good source of fibre!
 
I strained the sauce away too, thinking a lot of carbs would be in that, then added butter and salt as they were reduced salt too, and my sodium evels are always low.
I still can't get over the rise from 6 to 18 though, that's as bad as the porridge was right at the start of all this!
I won't bother trying to make my own, they won't be the same :(
 
rowan said:
I strained the sauce away too, thinking a lot of carbs would be in that, then added butter and salt as they were reduced salt too, and my sodium evels are always low.
I still can't get over the rise from 6 to 18 though, that's as bad as the porridge was right at the start of all this!
I won't bother trying to make my own, they won't be the same :(
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Interesting (and sorry for your loss! :sorry:) I wonder how much other food we love is in fact a processed version of something that tastes quite different in its natural state?
 
Funny that - baked beans full sugar (half a small tin) with burgen bread and my sugars are perfect! How our bodies all react soooo differently.
 
How very strange! I overslept and have only been up 20 minutes, just tested and I'm 10.6 the lowest morning reading I've had so far, nomally with DP it's between 13 and 16!
Or could it still be on it's way down from the 18 last night?
 
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