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Low-Carb but high-fibre - any suggestions?

stuffedolive

stuffedolive

Well-Known Member
Messages
542
Location
The Marches
Type of diabetes
Type 2
Treatment type
Diet only
Dislikes
Daily Mail, you know the sort
Hi,
I'm an unmedicated T2. I'm keeping my daily carbs hit to around 60g but I really don't think I'm getting enough fibre.
I have 30g of porridge each morning. I eat lots of spinach. I don't touch bread and am very wary about fruit (I've stopped eating dried figs which were my guaranteed daily 'bowel shifter').

Has anyone got any favourite low-carb foods that are high in fibre that I could add to my diet?
 
Riveta whole grain crackerbreads, get them in Asda they are around 6g carbs
 
According to some, it is a myth that we need fibre in the form of bran etc. On a low carb diet you can get enough fibre from veg and salad. If you eat enough fat, it acts as a lubricant to help you go.
 
Not sure about the fat, I am aware that it clogs up your arteries, fat is fat at the end of the day and a little bit suits the diet but only a little bit
 
Salad and veg work, and fat isn't just fat, its part of our diet, and research says it doesn't clog your arteries. Eat the right kind of fat.
 
Fats are in groups saturated and unsaturaded and our bodies for require a low percentage of fat
I dont think that lowering the carb intake and substituting it with fat would be a good thing though and I am not sure if fat acts as a lubricant
 
On 60 g carb daily - about 240 kcals - what are you getting your 2000 kcal energy from ??

Fat has about double the energy of carbs, so you need less, also it is slower to digest, & stops you feeling hungry. An excellent source of both healthy fats & fibre is nuts.

Nuts are about 50% fat & 20 fibre. I have a nut porridge each morning, & BG measurements show it to be more sustaining that oat porridge, without a big spike after an hour.
----------------fasting---1 hour---2 hours ---3 hours after eating
Oat porridge: ---5.7 ----- 14.3 ----- 5.1 ----- 4.1
Nut porridge: ---5.8 ----- 7.4 ------ 5.5 ------5.7

The standard advice to measure BG 2 hours after meals allows the 1 hour carb spike to collapse.

Don't be afraid of increasing fats (other than trans-fats.) The real data linking fat consumption to heart disease is questionable.
 
Thanks for the responses folks,

IanD asks
"On 60 g carb daily - about 240 kcals - what are you getting your 2000 kcal energy from ??"
Click to expand...

Essentially I'm eating a LOT of spinach, about 100g a day, also 30g porridge oats, cottage cheese, cheese cheese, mixed nuts, broccoli, cauliflower, courgettes, some carrot, cucumber, fennel, onions, garlic, tomatoes, a fair few mushrooms, leeks, meat (esp bacon and chicken), eggs, lots of fish, humus, yoghurt, mayo, apple peel, a few dried apricots ... all this in various combinations. Olive oil for any frying.
I've decided to add a seeded wholegrain Ryvita as carlrr suggests.

Any other suggestions for low-carb fibre?
 
I'm sorry to read that anybody believe that fat clogging the arteries, that's been proven wrong. Saturated fat is not dangerous, stay away from transfat, usually in ready meal, shop bought cookies and biscuits also stay away from margarine. Avoid vegetable oils except olive oil and rapeseed oil the other have a to much omega 6 which cause inflammation in the body. Atherosclerosis is now believed to be cause by an inflammation, there's clear signs that dental health is linked to cardiovascular disease.
http://www.dietdoctor.com/category/food/saturated-fat
http://diagnosisdiet.com/food/fats/
 
carlrr said:
Fats are in groups saturated and unsaturaded and our bodies for require a low percentage of fat
I dont think that lowering the carb intake and substituting it with fat would be a good thing though and I am not sure if fat acts as a lubricant
Click to expand...
The human body requires exactly zero glucose, (galactose or fructose) in the diet. It's perfectly possible for people to eat diets containing a very low proportion of carbohydrates indefinitly.

This is a diabetic forum. Diabetics are people with an impaired ability to metabolise sugars, which results in blood glucose being high. But their ability to metabolise fats (and proteins) is typically unimpaired. This includes respiration. One obvious way to keep blood glucose down is to eat less glucose in the first place. It dosn't make much difference if this in in the form of glucose, maltose or "starch" (a mixture of amylose and amylopectin). Except that disaccharides are effectivly 105.3% sugar and polysaccharides are 111% sugar. Thus 95g of maltose and 90g of starch will transfer 100g of glucose into the blood.

Fats and proteins are essential since they make up human cells.
 
modesty007 said:
I'm sorry to read that anybody believe that fat clogging the arteries, that's been proven wrong. Saturated fat is not dangerous, stay away from transfat, usually in ready meal, shop bought cookies and biscuits also stay away from margarine. Avoid vegetable oils except olive oil and rapeseed oil the other have a to much omega 6 which cause inflammation in the body.
Click to expand...
Note that both trans and omega anything apply to unsaturated fatty acids. Omega 6 being a group of mono-unsaturated fatty acids. Which could be trans, could be cis or could be a random mixture of both trans and cis.
 
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