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Message: <blockquote data-quote="jeanser" data-source="post: 1501686" data-attributes="member: 407778">Choosing the right food can be confusing can't it? Before being diagnosed T2 diabetic I used to eat loads of fruit, on the basis that food didn't get any healthier - after all, we're being told to eat minimum 5 a day fruit and veg aren't we? Plus lots of fruit juice - has to be better than fizzy drinks thought I - how wrong can you be?? I also have a penchant for roasted parsnips but these seem to rank right behind potatoes in the 'bad' ranksSo it's a constant learning curve. Now I've embarked on the low carb diet and I'm very enthused by it - after a dodgy first week, the next 2 + weeks have been much better, I've lost weight, and feel a bit more energetic. But the demon carbs turn up in the most unlikely places! I've been eating grapefruit for breakfast - 25 g carbs for a whole one (I only have a half each day, but it's still a shock to find more carbs in this than a LIDL high protein roll, according to the online data). Apple 20g (I've given those up in favour of satsumas at 6g apiece); aubergine 25 g - OK if you scrape most of the flesh out and fill with minced beef etc. A large tin of baked beans - 50g! Is that because sugar has been added to the sauce? It's all a bit counter-intuitive.So my question for today is, from the perspective of a low-carb diet, are there such things as good carbs and bad carbs? Is it better to consume 25g carbs from item A than from item B? Any advice would be very welcome. I've managed to hit the carbs back across the board except for porridge, which I have every day, and I rate a portion including full fat milk at 50g, but as it's slow release I reckon it's OK and it keeps me going for ages. Including that I generally keep my daily carb count between 120-150g</blockquote>

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