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<blockquote data-quote="kegstore" data-source="post: 93482" data-attributes="member: 16530"><p>The difference with counting carbs is knowing what food contains it (e.g. potato), and what doesn't (e.g. meat). If you're on insulin I don't know any way around carb counting if you want even reasonable control - sorry!</p><p></p><p>Whenever I'm cooking I normally find it easier to work out the total carb content <u>before</u> it's prepared, combined and cooked. In your example for tonight's meal, if you knew the weight of the potatoes, with a quick look in a carb reference book you could calculate the total carb they contain, and therefore for the whole dish - the mince has a negligible carb content. Don't forget any other ingredients (mushroom? tomato? other veg?), although herbs and spices typically have zero carb.</p><p></p><p>Another factor is how you buy your food, you might even find that quite a lot has the carb content on the nutrition label, mostly expressed as "per 100g", then it's just maths. From the ingredients for your ice cream, the only one with any carb will probably be the cream, but it won't be much and depends on the quantity you are using - the label should tell you more.</p><p></p><p>Rice is slightly different, but it DOES contain quite a lot of carb, so will definitely raise your blood sugar. The label on the packet should tell you how much. Depending on the type your partner uses, how it's cooked and what it's eaten with, the rise in blood sugar may take slightly longer. Only by experimenting will you determine what it does for your blood levels. Although I can't advocate including sugar in a stir-fry, if it's just half a teaspoon and you KNOW that, you can work out the carb content.</p><p></p><p>Diabetics who can make the condition suit their lifestyle - and still achieve "good" blood numbers - are rare. But the changes the rest of us have to make may be less extreme than you think. Possibly the only way forward if you want to avoid long-term complications.</p></blockquote><p></p>
[QUOTE="kegstore, post: 93482, member: 16530"] The difference with counting carbs is knowing what food contains it (e.g. potato), and what doesn't (e.g. meat). If you're on insulin I don't know any way around carb counting if you want even reasonable control - sorry! Whenever I'm cooking I normally find it easier to work out the total carb content [u]before[/u] it's prepared, combined and cooked. In your example for tonight's meal, if you knew the weight of the potatoes, with a quick look in a carb reference book you could calculate the total carb they contain, and therefore for the whole dish - the mince has a negligible carb content. Don't forget any other ingredients (mushroom? tomato? other veg?), although herbs and spices typically have zero carb. Another factor is how you buy your food, you might even find that quite a lot has the carb content on the nutrition label, mostly expressed as "per 100g", then it's just maths. From the ingredients for your ice cream, the only one with any carb will probably be the cream, but it won't be much and depends on the quantity you are using - the label should tell you more. Rice is slightly different, but it DOES contain quite a lot of carb, so will definitely raise your blood sugar. The label on the packet should tell you how much. Depending on the type your partner uses, how it's cooked and what it's eaten with, the rise in blood sugar may take slightly longer. Only by experimenting will you determine what it does for your blood levels. Although I can't advocate including sugar in a stir-fry, if it's just half a teaspoon and you KNOW that, you can work out the carb content. Diabetics who can make the condition suit their lifestyle - and still achieve "good" blood numbers - are rare. But the changes the rest of us have to make may be less extreme than you think. Possibly the only way forward if you want to avoid long-term complications. [/QUOTE]
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