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Type 2 Food substitutes?

Darts_lad

Darts_lad

Active Member
Messages
32
Location
Rotherham
Type of diabetes
Type 2
Treatment type
Tablets (oral)
Dislikes
Rude people
Anybody got any tips for bread pasta and rice substitute? Ive got a reading of 17.5 this morning. Need help in eating better,need to be less lazy,but when i cant be bothered im like it for days. I eat loads of bread as a fussy eater...need change )
 
Hi and welcome. I'll tag @daisy1 to provide the usual newbie advice. I'm afraid the real solution to the carbs is to keep them down and have veg, fruit, protein and fat instead. You do get used to it and the carb craving will fade.
 
I never find substitutes very good.. I just changed what I eat.. eggs and bacon for me is better than bread anyway so if I had a choice...
 
Instead of spaghetti I make courgette noodles with my spiraliser and instead of lasagna sheets I use thinly sliced courgettes. I have given up bread even high protein bread as one slice is never enough!
 
The Lidl high protein rolls don't spike me but you'd have to try them and test. They are very filling too.
Cauliflower rice is very good with added spices
 
Daibell said:
Hi and welcome. I'll tag @daisy1 to provide the usual newbie advice. I'm afraid the real solution to the carbs is to keep them down and have veg, fruit, protein and fat instead. You do get used to it and the carb craving will fade.
Click to expand...
How quickly do cravings go - I always get them before bedtime
 
@Darts_lad

Hello and welcome to the Forum :) Here is the Basic Information we give to new members and I hope you will find it useful. This includes a link to the Low Carb Program which could help you. Ask questions and someone will be able to help.


BASIC INFORMATION FOR NEW MEMBERS

Diabetes is the general term to describe people who have blood that is sweeter than normal. A number of different types of diabetes exist.

A diagnosis of diabetes tends to be a big shock for most of us. It’s far from the end of the world though and on this forum you'll find well over 147,000 people who are demonstrating this.

On the forum we have found that with the number of new people being diagnosed with diabetes each day, sometimes the NHS is not being able to give all the advice it would perhaps like to deliver - particularly with regards to people with type 2 diabetes.

The role of carbohydrate

Carbohydrates are a factor in diabetes because they ultimately break down into sugar (glucose) within our blood. We then need enough insulin to either convert the blood sugar into energy for our body, or to store the blood sugar as body fat.

If the amount of carbohydrate we take in is more than our body’s own (or injected) insulin can cope with, then our blood sugar will rise.

The bad news

Research indicates that raised blood sugar levels over a period of years can lead to organ damage, commonly referred to as diabetic complications.

The good news

People on the forum here have shown that there is plenty of opportunity to keep blood sugar levels from going too high. It’s a daily task but it’s within our reach and it’s well worth the effort.

Controlling your carbs

The info below is primarily aimed at people with type 2 diabetes, however, it may also be of benefit for other types of diabetes as well.

There are two approaches to controlling your carbs:
  • Reduce your carbohydrate intake
  • Choose ‘better’ carbohydrates
Reduce your carbohydrates

A large number of people on this forum have chosen to reduce the amount of carbohydrates they eat as they have found this to be an effective way of improving (lowering) their blood sugar levels.

The carbohydrates which tend to have the most pronounced effect on blood sugar levels tend to be starchy carbohydrates such as rice, pasta, bread, potatoes and similar root vegetables, flour based products (pastry, cakes, biscuits, battered food etc) and certain fruits.

Choosing better carbohydrates

The low glycaemic index diet is often favoured by healthcare professionals but some people with diabetes find that low GI does not help their blood sugar enough and may wish to cut out these foods altogether.

Read more on carbohydrates and diabetes.

Over 145,000 people have taken part in the Low Carb Program - a free 10 week structured education course that is helping people lose weight and reduce medication dependency by explaining the science behind carbs, insulin and GI.

Eating what works for you

Different people respond differently to different types of food. What works for one person may not work so well for another. The best way to see which foods are working for you is to test your blood sugar with a glucose meter.

To be able to see what effect a particular type of food or meal has on your blood sugar is to do a test before the meal and then test after the meal. A test 2 hours after the meal gives a good idea of how your body has reacted to the meal.

The blood sugar ranges recommended by NICE are as follows:

Blood glucose ranges for type 2 diabetes
  • Before meals: 4 to 7 mmol/l
  • 2 hours after meals: under 8.5 mmol/l
Blood glucose ranges for type 1 diabetes (adults)
  • Before meals: 4 to 7 mmol/l
  • 2 hours after meals: under 9 mmol/l
Blood glucose ranges for type 1 diabetes (children)
  • Before meals: 4 to 8 mmol/l
  • 2 hours after meals: under 10 mmol/l
However, those that are able to, may wish to keep blood sugar levels below the NICE after meal targets.

Access to blood glucose test strips

The NICE guidelines suggest that people newly diagnosed with type 2 diabetes should be offered:

  • structured education to every person and/or their carer at and around the time of diagnosis, with annual reinforcement and review
  • self-monitoring of plasma glucose to a person newly diagnosed with type 2 diabetes only as an integral part of his or her self-management education

Therefore both structured education and self-monitoring of blood glucose should be offered to people with type 2 diabetes. Read more on getting access to blood glucose testing supplies.

You may also be interested to read questions to ask at a diabetic clinic.

Note: This post has been edited from Sue/Ken's post to include up to date information.

Take part in Diabetes.co.uk digital education programs and improve your understanding. They're all free.
  • Low Carb Program - it's made front-page news of the New Scientist and The Times. Developed with 20,000 people with type 2 diabetes; 96% of people who take part recommend it... find out why :)
  • Hypo Program - improve your understanding of hypos. There's a version for people with diabetes, parents/guardians of children with type 1, children with type 1 diabetes, teachers and HCPs.
 
Darts_lad said:
Anybody got any tips for bread pasta and rice substitute?
Click to expand...

There are no decent substitutes.

If you want to get control of this disease it requires a complete change in lifestyle, and mindset.

Forget about eating the things that have caused you harm, and start to enjoy those that don't.
 
Good evening @Darts_lad my friend yes bread was the hardest to give up for me but since I have found Lidl's rolls I have no need for bread anymore ,6 months now(I have 4 every day over 12 hours,I used to miss jam but I now have fresh raspberries spread over a Lidl's roll,I wouldn't go back to jam again, I have 40g of porridge with 6 raspberries on top every morning for breakfast,I love fish and cheese and vegetables,sardines on a toasted lidl's roll cut in two halves or two poached eggs, so that's OK and salad at least twice a week ie small amounts of beetroot,onion,cucumber,lettuce,eggs,cheese lean ham and two small new potatoes or chicken breast no skin on/,my treat of the week is my roast dinner which I average 80/100 carbs each day,

ps I would rather change my way of eating as there is no substitute for legs or feet;)
 
Darts_lad said:
Anybody got any tips for bread pasta and rice substitute? Ive got a reading of 17.5 this morning. Need help in eating better,need to be less lazy,but when i cant be bothered im like it for days. I eat loads of bread as a fussy eater...need change )
Click to expand...

I've never been a massive bread eater, go generally don't bother, although the Lidl rolls many like are fine. They taste somewhat differently to white or wholemeal bread, but they do make a "proper" sandwich, without all the carbs of "ordinary" bread.

Pasta, I often just have the sauce; so I'll enjoy a bowl of bolognese sauce, without the pasta. To me, it means I get the tasty bits. :) Rarely, I'll make courgette noodles, or once in a while I'll have Bare Naked Noodles, or any of the other Konjac Noodles.

For rice, I have cauliflower rice and actually really love it. I find I can do almost anything with it, including a paella, by applying a bit of thought. The secret is it takes only moments to cook, so doing all the meat and flavours before adding the cali rice at the last minute.

I tend to make my own courgetti and caulirice as it takes no time at all, and is a good deal cheaper, but both courgetti and cauli rice are now around in all the big supermarkets.
 
These are all the things you should be eating and foods you should be avoiding:

https://www.dietdoctor.com/low-carb/foods#foodlist

You have a meter, so use it to help you. Test before you eat. Test again 2 hours after first bite. Keep a food diary including portion sizes and record your before and after levels alongside your food. Look at the difference between the before and after level and if it is more than 2mmol/l the carbs in that meal are too many and are damaging your body.

The Lidl high protein rolls are excellent and very low in carb. They have completely removed my bread cravings.
 
I agree that Lidl high protein rolls (they are triangular in shape) are a good substitute for normal bread. They are very filling. If I am out for the day and don't think I will be able to find a good low carb meal then I take 2 of those with a suitable filling and that's enough to last the day. I also make cauliflower mash. Apart from those though I tend to just avoid the carbs which are worst for me and don't try to substitute them.

I remember an old thread which gave me some inspiration....particularly post no 9

http://www.diabetes.co.uk/forum/threads/am-i-going-down-the-right-route.64628/#post-641184
 
bulkbiker said:
I never find substitutes very good.. I just changed what I eat.. eggs and bacon for me is better than bread anyway so if I had a choice...
Click to expand...
And with your excellent cvd risk score it proves a healthy substitute. :)
 
AndBreathe said:
i've never been a massive bread eater, go generally don't bother, although the Lidl rolls many like are fine. They taste somewhat differently to white or wholemeal bread, but they do make a "proper" sandwich, without all the carbs of "ordinary" bread.

Pasta, I often just have the sauce; so I'll enjoy a bowl of bolognese sauce, without the pasta. To me, it means I get the tasty bits. :) Rarely, I'll make courgette noodles, or once in a while I'll have Bare Naked Noodles, or any of the other Konjac Noodles.

For rice, I have cauliflower rice and actually really love it. I find I can do almost anything with it, including a paella, by applying a bit of thought. The secret is it takes only moments to cook, so doing all the meat and flavours before adding the cali rice at the last minute.

I tend to make my own courgetti and caulirice as it takes no time at all, and is a good deal cheaper, but both courgetti and cauli rice are now around in all the big supermarkets.
Click to expand...
Do you just grate a fresh uncooked cauli then add in the end?
 
ickihun said:
Do you just grate a fresh uncooked cauli then add in the end?
Click to expand...

I grate it using the food processor, then add it to the paella concoction of the meat and spices. Unlike conventional paella in which the rice is cooked very slowly to absorb the stock and flavours, it has to be added at the very last minute, just to heat it, or it'll end up like mush.

Otherwise I tend to make my cauli rice in the wok, as it is just so quick. MrB even rather likes it.
 
I eat the Lidl protein rolls, but also have such things as celery to eat with wafer thin chicken or ham, or cream cheese, things I can have in my hand so a sandwich substitute.
Rather than pasta I add mushrooms and sweet pepper to mince and onion. If I have it to hand I chop up a courgette into discs, then into quarters and fry them in groundnut oil to soften them and add to the mince if it needs a bit of bulking up.
 
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