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Even I don't understand it

douglas99

douglas99

Well-Known Member
Messages
4,572
Type of diabetes
I reversed my Type 2
Treatment type
Other
I ate a cake.
A big cake.
It was a chocolate muffin, made by my daughter.
Full of the usual sugar, white flour, chocolate, with a mixture of white, and milk chocolate grated on top. The sort of thing that should be burnt at the stake as a witch,
I also had a bag of crisps, normal, potato crisps.
Lovely. (Diet is screwed tonight though)
So 1/2 an hour to an hour later, 6.6.
?
 
Hope so but if not, there's always the virtual pub by thomothebear! Lol!
 
It must be the full moon!
I went out for a Chinese meal last night. 4 courses. Sticky ribs, prawns and quail egg toast to start. Chicken and sweet corn soup. Szechuan beef, some kind of spicy chicken dish, and sweet and sour vegetables. Egg fried rice... Of which I did restrain myself. Mango and coconut mousse.
7.1.

No logic when Ryvita can send me into the teens!

Must have been literally swimming in fat lol.


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makes you wonder why the NHS doesn't advocate chocolate muffins and chinese takeaways for treatment of diabetes huh
 
I had a fruit fool last Saturday morning which the label says contains 18g sugar. My BG reading before was 5.2 and 2 hours later was 3.8. :wideyed: I've absolutely no idea what happened there, but I'm not complaining.
 
It was a chocolate muffin, made by my daughter.
Click to expand...

The thought of this is making my mouth water.
images
 
douglas99 said:
I ate a cake.
A big cake.
It was a chocolate muffin, made by my daughter.
Full of the usual sugar, white flour, chocolate, with a mixture of white, and milk chocolate grated on top. The sort of thing that should be burnt at the stake as a witch,
I also had a bag of crisps, normal, potato crisps.
Lovely. (Diet is screwed tonight though)
So 1/2 an hour to an hour later, 6.6.
?
Click to expand...


Your diabetes is well controlled and an occasional slip up does not always get the blood sugars you are expecting. If you did it daily then you would soon see a difference.
 
Andy12345 said:
makes you wonder why the NHS doesn't advocate chocolate muffins and chinese takeaways for treatment of diabetes huh
Click to expand...
I thought they did - if you make the mix with half the sugar! Lol!
 
Ran out of normal lunch for work yesterday so took some clear chicken and veg soup and it had those tiny pasta shells in but meant to be overall carbs 5g/100g.on the tin.
I decided to experiment tool 100g soup with just on a small desert spoon of the pasta shells in.
pre bloods 4.9
2hrs post 7.4

Well it was an experiment l knew l stood a chance of a high, didn't expect THAT high on so small an amount but ho well such is life, for me a good reason to stick to low carb high fat if something so small can spike me like that.
I decided to blame everyone here who said experiment and eat by your meter :p
 
I am wondering if the secret is in the fact that it is home made. I have made home made bread and scones etc and I add the necessary fat or butter or whatever is required which they don't do in the food industry. I am often amazed at what I get away with. Several times I have made stew and eaten two dumplings with it. This only works when the dumplings are freshly made. If you go for seconds the next day the suet has leeched out leaving a sort of gorgonzola dumpling where the fat used to be and the sugars hit the roof.

In the home made bread I only had to put 1.5 oz. of lard in the loaf and I could certainly eat a thickish slice with butter on.

What did your daughter add to the muffins?
 
Last edited by a moderator:
Squire Fulwood said:
I am wondering if the secret is in the fact that it is home made. I have made home made bread and scones etc and I add the necessary fat or butter or whatever is required which they don't do in the food industry. I am often amazed at what I get away with. Several times I have made stew and eaten two dumplings with it. This only works when the dumplings are freshly made. If you go for seconds the next day the suet has leeched out leaving a sort or gorgonzola dumpling where the fat used to be and the sugars hit the roof.

In the home made bread I only had to put 1.5 oz. of lard in the loaf and I could certainly eat a thickish slice with butter on.

What did your daughter add to the muffins?
Click to expand...
I would have thought love with no added chemicals.
You have made a very good point Squire Fulwood.
 
Crips aren't that bad carb wise Douglas and the fat they're fried in slows down the starch in the spuds.
 
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