I have decided to post this as Part 2 since the original post seems to be high jacked?
When first diagnosed I began a process of intensive testing of food types, a sample of which is shown below. The first 4 food types are examples of foods containing a high percentage of carbohydrates.
One banana causes me an average rise in BG of 1.90 mmol/L.
One slice of wholemeal bread causes me an average rise in BG of 2.00 mmol/L.
100g of plain pasta causes me an average rise in BG of 2.60 mmol/L.
100 g of white rice causes me an average rise in BG of 3.00 mmol/L.
I decided to replace the first 4 food types with any food type that contained less than or equal to 6g carbohydrate per 100g of food type. Some examples considered include replacing a banana by raspberries, replacing toasted bread by a cheese omelette, replacing pasta with broccoli, cauliflower cheese and/or spinach, replacing rice with “cauliflower fried rice” and onions, chilli powder and spinach.
The next 6 food types are typical of the replacement foods. It is important to realise that the 6 food types represent only a small sample of the food types satisfying the criterion of less than or equal to 6g carbohydrate per 100g of food type.
100g of broccoli causes me an average rise in BG of 0.20 mmol/L
100g of cauliflower causes me an average rise in BG of 0.10 mmol/L
100g of cauliflower cheese causes me an average rise in BG of 0.50 mmol/L
100g of cheese omelette causes me an average rise in BG of 0.01 mmol/L
100g of raspberries causes me an average rise in BG of 0.60 mmol/L
100g of spinach causes me an average rise in BG of 0.12 mmol/L
It seems that I can replace 100g of high carb food types with several combinations of 100g of several low carb food types. However, there is the question of nutritional levels. Does the replacement result in a net gain/loss of essential nutrients.
With this in mind I went back to my initial testing notes and with the aid of the website
http://www.food.gov.uk/multimedia/sprea ... cofids.xls
determined that there large gains in dietary fibre, calcium and also large gains in the nutrient intake from the above replacement. Consider vitamin C, the replacements results in a net gain of 103mg from 11mg to 114mg.
The government website referenced above also provides further details of food content eg inorganics, vitamin fractions, etc. Also different substitutions may be considered but these are left to the interested reader.
I conclude that with the above replacements I am in little danger constipation (more dietary fibre), osteoporosis (more calcium) or scurvy (more vitamin C)!
When first diagnosed I began a process of intensive testing of food types, a sample of which is shown below. The first 4 food types are examples of foods containing a high percentage of carbohydrates.
One banana causes me an average rise in BG of 1.90 mmol/L.
One slice of wholemeal bread causes me an average rise in BG of 2.00 mmol/L.
100g of plain pasta causes me an average rise in BG of 2.60 mmol/L.
100 g of white rice causes me an average rise in BG of 3.00 mmol/L.
I decided to replace the first 4 food types with any food type that contained less than or equal to 6g carbohydrate per 100g of food type. Some examples considered include replacing a banana by raspberries, replacing toasted bread by a cheese omelette, replacing pasta with broccoli, cauliflower cheese and/or spinach, replacing rice with “cauliflower fried rice” and onions, chilli powder and spinach.
The next 6 food types are typical of the replacement foods. It is important to realise that the 6 food types represent only a small sample of the food types satisfying the criterion of less than or equal to 6g carbohydrate per 100g of food type.
100g of broccoli causes me an average rise in BG of 0.20 mmol/L
100g of cauliflower causes me an average rise in BG of 0.10 mmol/L
100g of cauliflower cheese causes me an average rise in BG of 0.50 mmol/L
100g of cheese omelette causes me an average rise in BG of 0.01 mmol/L
100g of raspberries causes me an average rise in BG of 0.60 mmol/L
100g of spinach causes me an average rise in BG of 0.12 mmol/L
It seems that I can replace 100g of high carb food types with several combinations of 100g of several low carb food types. However, there is the question of nutritional levels. Does the replacement result in a net gain/loss of essential nutrients.
With this in mind I went back to my initial testing notes and with the aid of the website
http://www.food.gov.uk/multimedia/sprea ... cofids.xls
determined that there large gains in dietary fibre, calcium and also large gains in the nutrient intake from the above replacement. Consider vitamin C, the replacements results in a net gain of 103mg from 11mg to 114mg.
The government website referenced above also provides further details of food content eg inorganics, vitamin fractions, etc. Also different substitutions may be considered but these are left to the interested reader.
I conclude that with the above replacements I am in little danger constipation (more dietary fibre), osteoporosis (more calcium) or scurvy (more vitamin C)!
But how are your numbers relevant to anyone else?
Good numbers can be acheived without such a strict testing regime to gain that information!