Low carbing but high readings

Black pudding contains a lot flour so is probably rather high in carbs. I have been looking for alternative ways to make my own low carb style black pudding but haven't found one that I am satisfied with so far.

googlegoss said:

Hi, been off the rails for a while but started back on atkins style three days ago but my readings seem higher than they were eating more rubbishy foods.

This morning eary reading was 7.7 then had bacon, fried egg and 1 slice of black pudding for breakfast. Two hours from the start of eating breakfast my reading is 9.1 - this is the sort of reading I would get if I eat porridge!

Am I doing something wrong somewhere? Or does it take time for my readings to sort themselves out?

Any help will be gratefully received.

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Hi,

You may have reached 9.1 but you started at 7.7, so your spike wasn't at all bad at 1.4. In fact, it was very good. You just need to get your starting level down and you will be fine.

Depending on size black pudding can be very carby, Asda's own has around 7g of carbs a slice but they are not very big, some butchers shop black pudding can be 15 - 20g of carbs a slice, haggis is much the same.

Totto said:

Black pudding contains a lot flour so is probably rather high in carbs. I have been looking for alternative ways to make my own low carb style black pudding but haven't found one that I am satisfied with so far.

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Look for French recipes for Boudin noir, this one for example has pigs head, blood, onions and seasoning http://www.marmiton.org/recettes/recette_boudin-noir_43940.aspx
and this one is similar but a bit more detailed (use google translate for rough translation, I had to look up menus de porc, they are apparently casings.
http://la-cachina.over-blog.com/article-15691602.html
I also noticed that there were some on youtube.
Personally, I wouldn't thank you for it but lots seem to love it.

googlegoss said:

Thanks Bluetit1802 but how do I get my starting levels down or will this just naturally with low carbing?

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It does take time. I was in the 9s and 10s but, along with eating better, losing weight and taking exercise, they came down through the 8s and 9s, 7s and 8s and after about 4 months I was in the 6s and 7s. Another 4 months and I was in the 4s to 6s.

Your body creates its own glucose and even if you ate nothing at all. Your insulin function is defective and so, even if you eat nothing, the glucose that you produce will raise your blood glucose levels. So, in addition to reducing your carbohydrate intake, you need to concentrate on improving your insulin response, ie losing weight, and making better use of the insulin that you are producing, ie your insulin sensitivity, best achieved through an increase in daily activity.

And it all takes time for your body to adjust. Do what you have to do and be patient. It will happen. Many people here bear witness to that.

Possibly the black pudding has more fast acting carbs then the porridge?

phoenix said:

Look for French recipes for Boudin noir, this one for example has pigs head, blood, onions and seasoning http://www.marmiton.org/recettes/recette_boudin-noir_43940.aspx
and this one is similar but a bit more detailed (use google translate for rough translation, I had to look up menus de porc, they are apparently casings.
http://la-cachina.over-blog.com/article-15691602.html
I also noticed that there were some on youtube.
Personally, I wouldn't thank you for it but lots seem to love it.

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Thanks phoenix, it will take me some time to understand but I will get there in the end. I will start with the pig head I think.

googlegoss said:

Thanks Noblehead - assumed that black pudding had hardly any carbs so my own fault. Love the stuff but will be more careful in future with checking carbs before eating. But if the spike was only 1.4 then I guess one slice is not so bad after all. Am at work but will check packaging when I get home as just found the average nutritional info on web.

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Black pudding contains barley or oatmeal or a combination of the two, like you I do love a slice and tend to get mine from my local butchers and estimate it has around 15g of carbs, but Asda's is OK if you want something lower in carbs.

I was trying to eat low carb but the nutritionist said that I wasn't eating enough carbs and recommended that I have 15 gr carb snacks and 30-45 gr carb meals. I thought she was crazy but my blood sugars had been quite high for awhile and so I did as recommended and my blood glucose levels went down. It seems that low carb works for some people, and especially before being prescribed insulin it is important to not stress out the pancreas by preventing the blood sugars levels from spiking, but in my experience it seems I need carbs for the insulin to work. I think part of the factor as mentioned above is not just general insulin resistance, but also specifically liver insulin resistance and resultant hyperactive glycogen production. If the liver is responding to too little glucose entering the cells by producing glycogen, there could be two reasons at least why this is happening, either there isn't enough insulin to get the glucose across the cell membrane or there is not glucose period. It seems like an impossible task to get the right amount of food and insulin so that there enough carbs to prevent glycogen production but not too many as to cause weight gain. :-(