It's very high on the insulin index as well as most sugar loaded, carb loaded cereals are!
Another 'healthy' breakfast, Weetabix, is probably the worst because of the binding artificial sugars included in its production.
Porridge is another 'superfood' that can be dangerous to metabolic conditions.
I am coming to the conclusion that there are 99.9% people in the world who know nothing about diabetes, including sadly a lot of GPs, dieticians and other health professionals (and including me up to August 2017) and then there are the 0.1% on this Forum!!! (OK my figures are not accurate, but you get my drift.) It is unfortunate that it seems to be in human nature to want to have and give an opinion even on the subjects about which we are totally ignorant. What to do? Recharge our batteries here, and then cultivate strategic deafness in the company of the ignorant?
@Polly1974 Have a look at this reference table. May give you an idea of what things are:I didn’t know any of this with regards to cereals
Brilliant. I was told by the DN All Bran was full of sugar but the fibre meant it was absorbed more slowly. Complete bull.When I was diagnosed with T2, one of the biggest disappointments was finding out that All Bran, that I loved and had been eating for breakfast for decades, was full of carbs, as was the milk.
However, I decided to make my own granola with seeds and nuts (3.1g carbs/100 g), which I eat with Alpro almond unsweetened. All in, less than 3g carb and lots of fat and fibre for a whole meal.
Thanks very much. It looks to be, but as the tin weighs nearly 3 kg I would have to do an awful lot of freezing if I bought this, which would rather defeat the object of saving labour! Better to buy the frozen and cook as needed.Amazon have Chefs Larder solid Pack. not sure if it is free of syrup though.
https://www.amazon.co.uk/gp/product...d9e-58bb-b0a2-87642a2c62ba&pf_rd_i=6860662031
It may be it was you who recently put me on to Farm Foods for frozen rhubarb, for which I am eternally grateful. But, human nature being what it is, I was hoping to eat rhubarb with even less effort by buying a tin.I've never found rhubarb in a tin without added sugar but discovered that Farmfoods do 750 grams of frozen rhubarb for £1.
You could always cook a batch and keep it in the fridge ?
Yup, I am all for the path of least resistance - especially when it comes in a tin to sit in the back of the cupboard for those rare, but urgent rhubarb moments...It may be it was you who recently put me on to Farm Foods for frozen rhubarb, for which I am eternally grateful. But, human nature being what it is, I was hoping to eat rhubarb with even less effort by buying a tin.
Maybe the fibre DOES slow down the rate at which the sugar is absorbed, but that would only be like saying the car was just going at 98mph instead of 100 when it hit you.Brilliant. I was told by the DN All Bran was full of sugar but the fibre meant it was absorbed more slowly. Complete bull.
Given that rhubarb is the only "fruit" not out-lawed by Dr B, I am currently experimenting with rhubarb plus Maxicol plus Greek yoghurt TWICE A DAY (50g raw weight x 2) !!! Not sure yet if I'll get away with this. I have a nasty feeling Dr B would not approve. And maybe my meter won't either. But after weeks without any fruit or yoghurt at all, oh the bliss!Yup, I am all for the path of least resistance - especially when it comes in a tin to sit in the back of the cupboard for those rare, but urgent rhubarb moments...
I checked out unsweetened coconut flakes on USDA and they came out at 16.95g carbs per 100g, which sounds like a lot to me. But maybe they weigh light? BTW, this may be my browser, but I can't make the diet doctor link work.Give this coconut ‘porridge’ a try, not real porridge, not a grain in sight, but warm and filling. I have it every morning with strawberries and double cream, just 4g carbs per portion
https://www.dietdoctor.com/recipes/keto-coconut-porridge
I really love weetabix - I have had them for breakfast every morning since I was diagnosed, as well as snacks during the day. In my experience they are excellent diabetic food - I've never spiked when eating them at least. Also you get a lot of food for a serve of carbs - if you want 15g carbs, then you get 1.5 weetabix, but only a couple of mouthfuls of cornflakes.
Agree with @Guzzler as a good way of illustrating sugar content. This was done at a support group: about five small tables with all sorts of food and fruits on them, and a box of sugar cubes for each table. We were asked to put how many sugar cubes we thought each food/fruit contained. It was certainly an eye-opener. Spuds, rice, biccies, bread were obvious, but an elderly lady had substituted four Belvita breakfast biscuits for her cereal, thinking they were better! The amount of sugar was consistently under-estimated, especially the Redbull can which had 13 teaspoons....I convinced my family to stop having gallons of orange juice by making them watch me measure out how many teaspoons of sugar there was in one carton. People are coming around to the fact that too much sugar is not healthy so putting the amount of sugar (leaving aside the word carbs) in teaspoons is something anyone can understand. One fact I learned recently helped to convince a freind that it was the sheer amount of carbs that most people eat that causes problems for some, that is that the human body under normal circumstances has around one teaspoon of glucose in the bloodstream at a given time. Considering that a can of pop has 7-9 teaspoons of sugar that really resonated with her.
When people act as if they 'know it all' there's nowt you can do except not back down.
The recipe doesn’t use coconut flakes! I’ll try and copy the recipe here:I checked out unsweetened coconut flakes on USDA and they came out at 16.95g carbs per 100g, which sounds like a lot to me. But maybe they weigh light? BTW, this may be my browser, but I can't make the diet doctor link work.
Thanks very much.The recipe doesn’t use coconut flakes! I’ll try and copy the recipe here:
Ingredients
1 serving 4g carbs
instructions
- 1 oz. butter
- 1 egg
- 1 tablespoon coconut flour
- 1 pinch ground psyllium husk powder
- 4 tablespoons coconut cream
- 1 pinch salt
I serve mine with double cream and strawberries.
- Mix together all the ingredients in a non-stick saucepan over low heat. Stir constantly until you achieve your desired texture.
- Serve with coconut milk or cream. Top your porridge with a few fresh or frozen berries and enjoy
Yup you are of course quite correct didn't pay too much attention to the actual weight and what it would mean. An awful lot of rhubarb.Thanks very much. It looks to be, but as the tin weighs nearly 3 kg I would have to do an awful lot of freezing if I bought this, which would rather defeat the object of saving labour! Better to buy the frozen and cook as needed.
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