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Food labeling

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supergirthuk

Well-Known Member
Messages
67
Type of diabetes
Type 2
Hi all,

This should hopefully be an easy one but when looking at the carb content on food labels that will affect my blood glucose levels, should I be looking at the Carb per 100g measurement or the of which are sugars measurement?

I currently seek as low as I can for both but I've seen some foods which have high carbs but relatively small sugar content within. Would these be classified as high/low carb or best avoided/ok to eat?

Thanks
 
It is the carbohydrate per 100g that you should look at.

When my husband was diagnosed with Type 2, I went with him to see a dietician and was not impressed with the way she spoke about the number of spoons of sugar that were in certain foods. She hardly mentioned carbs but talked quite a lot about sugar. No wonder people become confused!
 
Sugar = carbs, so definitely check the total value. And don't be misled by low or no added sugar labelling - always check the total carbs content in the nutritional information as manufacturers have been known to be sneaky over labelling this type of food.:wideyed:

Robbity
 
Definitely check out the full carb content. You may be quite surprised at the % of carbs in some things.. I was amazed at milk for example having 4.7g per 100g so switched to soya whole bean which is 0.2g or double cream at 2.4g per 100g. You'll become a label scrutiniser.
 
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Carbohydrate content really should be shown on front of items, with Energy, Fat, Saturates, Sugar and Salt, instead of hidden on the back in small print.
@supergirthuk, from what I gather below 5% carbohydrates is best , or as low as possible.
 
Personally i use the gms per 100 gms for comparison purposes. I reckon if > 10 g then it is one to avoid. if between 5 and 10 then it becomes a small portion or treat item, and if < 5 then generally ok.
I look at the 'of which sugars', as a guide to GI standing, but I since cannot avoid if I eat the food, so I cannot deduct from calc. The fibre figure (if given) may or may not include soluble fibre, so may be misleading, unless listed with the Carbs section of the label.
 
Thanks all.

I've been strict with myself this first week and feel it's worked well though I'm a bit bunged up and wanted to up my fibre to get things moving with some All Bran or the likes. I had read somewhere that this insoluble fibre is a carb but is not digested and doesn't increase blood sugar so I thought it may be ok as a quick fix or even a regular, to keep me regular, thing.

I'll stay clear until I can assess it's reaction when my meter arrives later this week and I can assess it's reaction to me personally.

In the meantime, I'll just ramp up the greens and hopefully that will do the trick.
 
Worth remembering that US and UK food labels are different.

US labels include fibre in the carb count, which needs to be subtracted, because fibre is indigestable.
UK labels separate fibre out, so the carb count is all you need.

I realise that wherever you live, you will see only one type of label, but people give different advice depending on where they live. Most of answers above could be a bit misleading for Americans. :)
 
I also use Linwoods ground flaxseed, which I mix in with my FF yogurt (and eat it quickly before it sets). I use a very large heaped dessertspoon full plus a bit. Also, extra fats help, as does plenty of water.
 
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