- Messages
- 4,245
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
- Dislikes
-
Diet drinks - the artificial sweeteners taste vile.
Having to forswear foods I have loved all my life.
Trying to find low carb meals when eating out.
There is general support for fresh berries such as blueberries and strawberries as a suitable low carbohydrate food, especially if eaten with plenty of double cream.
I think part of the reason for the low average sugar is the amount of water in the fruit (similar to fresh apricots being less harmful than dried apricots).
We recently stewed some blueberries and strawberries as they looked about to "go over" because we weren't eating them fast enough. The result was very tasty. However it was sweet enough without any artificial sweeteners which does make one wonder.
I have looked, but been unable to find a reference which says what the sugar content is of stewed strawberries compared to fresh.
Just to complicate things, I have been experimenting with making "cream jelly" using tinned fruit with a low carbohydrate content (between 8 and 12 grams per 100 grams) half and half with double cream (thus more or less halving the carbohydrates per 100 grams) and using gelatin to make it set.
This works well, but the resulting jelly has the flavour diluted by the cream and is very bland (but still nice).
Today I poured the remains of the stewed berries over some of the jelly and it did make a lot of difference to the overall flavour.
So I now have the option of maintaining a small pot of stewed berries as a sauce (and also using them as a base for the jellies) but I would like to know the revised sugar content.
Side note (1): so far I have used up my pack of animal gelatin. Next experiment is to use the vegetable alternative and see how that goes.
Side note (2): Why am I doing this? Because I can't stand the aftertaste of the artificial sweeteners in the sugar free jelly packets. Given that they are more or less gelatin and flavouring I thought I would cut out the middle person.
I think part of the reason for the low average sugar is the amount of water in the fruit (similar to fresh apricots being less harmful than dried apricots).
We recently stewed some blueberries and strawberries as they looked about to "go over" because we weren't eating them fast enough. The result was very tasty. However it was sweet enough without any artificial sweeteners which does make one wonder.
I have looked, but been unable to find a reference which says what the sugar content is of stewed strawberries compared to fresh.
Just to complicate things, I have been experimenting with making "cream jelly" using tinned fruit with a low carbohydrate content (between 8 and 12 grams per 100 grams) half and half with double cream (thus more or less halving the carbohydrates per 100 grams) and using gelatin to make it set.
This works well, but the resulting jelly has the flavour diluted by the cream and is very bland (but still nice).
Today I poured the remains of the stewed berries over some of the jelly and it did make a lot of difference to the overall flavour.
So I now have the option of maintaining a small pot of stewed berries as a sauce (and also using them as a base for the jellies) but I would like to know the revised sugar content.
Side note (1): so far I have used up my pack of animal gelatin. Next experiment is to use the vegetable alternative and see how that goes.
Side note (2): Why am I doing this? Because I can't stand the aftertaste of the artificial sweeteners in the sugar free jelly packets. Given that they are more or less gelatin and flavouring I thought I would cut out the middle person.