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Food labeling (sugar per grams) ?

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blackrobe

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Hello I am posting for my dad. He has been diagnosed as having diabetes He is still in hospital at the moment and I have to clear out his cupboards of all the high sugar foods before he comes home.
The question is I dont know what is considered to be high sugar level per 100grms on the food labels. Some foods are obvious like fruit in syrups ect but its a fine line between the sugar in tins of beans ect.

Can anyone give me a guideline as to whats an acceptable level.

Dad was originally told that he was type two but the hospital have since said that he is leaning more type one now as the medication is not having enough of an impact on his sugar levels and are injecting him with insulin on top of the medication to keep his levels under control he has been in hospital for a week now and his levels have not got below 11 as yet.

Any help or advice you can give me i would be greatful for as I am having to work out dads meals for when he comes home.

thanks again lorraine.
 
Hi blackrobe and welcome to the forum - sorry to hear your dad is ill - read as much info on the site as you can and get some ideas - it isn't just sugar you should be looking at but the total carbohydrate content not just the sugars (this turns to 100% sugar) - faster in refined foods such a white bread, pasta, potatoes etc - I can't give much more advice than that as I am T2 and have little experience of insulin - hopefully someone else will see your post and be able to help more

Try reposting in the ask a question section - good luck
 
Hello just a quick one to let you know I think I have found the info I was looking for the hospital gave me some stuff to read and an interesting article says that to aim for 5.0 or lower in the sugar per 100grms is ideal.
Thank you for your help and its a comfort to know that dads not on his own and you all hold a wealth of information.

Thanks again
Lorraine.
 
blackrobe
lower sugar in prepared foods is better, but you really do need to watch the total carbohydrate fiure, especially for a T1 diabetic.
It's actually better to cook from scratch if at all possible and to keep to an absolute minimum on baked goods, breakfast cereals, rice, pasta and potatoes. Meat, fish, dairy, eggs and fresh green veggies work best with a little fresh fruit.

If your father is receiving a hospital "Diabetic diet", that will be part of the reason why his blood glucose isn't going down. Hospital diabetic diets are pretty high in starch, which as someone has already poseed turns 100% into blood glucose.
When I was first diagnosed in hospial following a stroke, I didn't know what i do now and my sugar, as measured by the nurses stayed pretty high. Iate what Iwas given thinking it MUST be alright.
Once I learned how to manage the diet, I got my blood glucose down into the non-diabetic range, and keep it there. It's a little different with insulin, but if you want to read up on it, get a copy of Dr. Bernstein's Diabetes Solution. Get it from the library. It's expensive, but also American, so you need to learn to convert the blood sugar units. Which is Easy. American ones come out 18 times bigger than ours.
If you have any more questions, please ask
Hana
 
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