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Fruit - good or bad...?

Everyday I have blueberries, raspberries, strawberries, blackberries (red/black currants when available) with yogurt and nuts. The advice Diabetes UK is providing is unbelievable, they advocate, cereal, bananas, raisins and sultanas, this wouldn't be funny on April 1st, and seriously consider how many Type 2's run with this.
 
For me... strawberries with Greek style yoghurt, or raspberries and blueberries, an ounce of almonds in the afternoon as a snack and a banana usually mid morning.
 
I still eat a variety of low carb fruits, but generally keep portions to under 100g weight and under 10g carbs per portion and try with fruits other than berries to keep to eating in-season ones.

Have a look here ( http://www.nofructose.com/food-ideas/fruit/ ) for more information on fruit and fructose. Their advice is to limit yourself to a maximum of 10g fructose a day if you do eat fruit - and there's a table and a chart giving fructose content of various fruits. Unfortunately their table gives quantities in (Australian??) cup sizes for many of them, which doesn't actually help with weight...

Robbity
 

Thank you for posting that. I like the chart almost half way down showing the relative fructose/fibre contents. Provided we pick out the ones nearest the bottom and closest to the right, then discard the ones that spike, and then only eat one or maybe 2 small portions a day, it should be less of a problem. Whoever it is that uses cup measurements needs to fall in line and start using weights! Raspberries come out as the very best.
 
I eat strawberries, raspberries or blueberries with every meal, but always combine them with fat. I have coconut ‘porridge’ at breakfast (which is made with coconut flour, butter and coconut cream), or with Greek yoghurt or cream at lunch and dinner. This seems to suit me. Apart from a very occasional change to cherries and using lemon in recipes, I’ve eaten no other fruits since diagnosis.
 
I think it's all about portion size (keep them small) and being sensible. I have blueberries, blackberries and raspberries every day with breakfast or lunch. I have a small banana or a small apple or peach or a small handful of grapes or a few strawberries everyday. Just test and see what you can manage
 

Portion size is very important, I agree, but so is keeping the amount of fructose down in order to help with insulin resistance. You can see how high up that chart the banana, apple and grapes are. It is also important to know that most fruit is very high on the insulin index (which is an index of how much insulin is needed to cope with it, and the more circulating insulin we have, the worse our insulin resistance will become. The choice of fruit is just as important as the portion size.

https://public.tableau.com/profile/christoffer.green#!/vizhome/InsulinogenicFoodData/Dashboard1
 
After a long impatient wait, I received Dr Bernstein's book yesterday, and stayed up far too late at night reading it. I love it EXCEPT that he too measures only in the dratted cup sizes. Even green salad (whatever that may be, exactly). By the time my lettuce had been crammed into a cup measure I probably wouldn't want to eat it. And how firmly should it be pressed down? Cups are OK for things like flour but useless for knobbly things like cauliflower. In addition, he gives amount for COOKED vegetables, so am I supposed to cook eg cauliflower and then throw away what won't fit into my cup measure? I suspect that it is not Dr Bernstein who does the cooking in his household!
 
Cold you tell me more about what you eat around exercise? I do running and weight training (not on the same days) and I am struggling to work out how to fuel training and recovery. There seems to be lots of advice out there for those using insulin, but none for diet only T2s.
 
If your Doctor has anything useful to say about diet you can consider yourself very lucky. He might be willing to refer you to a dietician, who MIGHT (or might not) be helpful.
 
I’m in the US and I agree cups are only good for flour, if even. I’ve had recipes that say 1 cup and also list oz/ grr and there is a big discrepancy

What I do is take a weighted measurement depending on the amount of carbs I want and then cook them. It’s relatively close by a few grams. I would use 3 oz of hard veggies like broccoli, cauliflower, green bean etc and one handful of lettuce. Then adjust accordingly to my meter readings. For me broccoli isn’t even worth making as the portion size for me is too small.

In the US, fiber is NOT subtracted which I love. All carbs act as carbs in my body. For example I eat an avocado a day. The flesh is about 6 oz. That has 14.5 carbs and 11.5 fiber. If I eat 1/3 with each meal and don’t take into account it’s acting like 4 carbs rather than 1 I’ll spike.

I love bernsteins laws of small numbers. Small meals, small insulin, small errors.
 
Kristin251 said:
I’m in the US and I agree cups are only good for flour.
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I’m just an ignorant Brit, but I don’t understand the ‘cup’ measurement you use in the US. If I look in my kitchen cupboard I could lay my hand on at least three different sized cups. A cup whatever size is a measurement of volume not weight surely. I just don’t get it!
 
I have t used a measuring cup in ages. I just looked at my one cup and it also says 236 ml.
They’re measuring cups and come in 1/4, 1/2 and 1/3. But are basically useless. As mentioned, so you lack it in, lightly place, smash? It only useful for things like water or flour but I still don’t use it. I’d use a food scale.
 
So a standard cup is 236ml then? I was at school when the UK started switching from pounds and ounces to grams and kilograms. I can switch easily between those but a lot of low carb recipes I find on line are American with the dreaded ‘cup’ measurement!
 

Do you have different measuring cup sizes for different items? Such as one for flour or sugar or similar, a bigger one for lumpy things? I take it they are special cups you buy rather than ones you use for tea and coffee?
 
Bluetit1802 said:
Do you have different measuring cup sizes for different items? Such as one for flour or sugar or similar, a bigger one for lumpy things? I take it they are special cups you buy rather than ones you use for tea and coffee?
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Cup size is about volume rather than weight. You can get a set at most supermarkets.
 
I believe the American and English cups are somewhat different in size. I have accumulated several sets, but have no idea what nationality they are. I think the American fondness for cups as against weighing scales may be a hangover from the days of the covered waggons.
 
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