slikwipman
Well-Known Member
- Messages
- 182
- Location
- west yokshire
- Type of diabetes
- Type 1
- Treatment type
- Insulin
- Dislikes
- Intolerance
Apologies for the Yank description but I am a northern monkey
LOL people in my part of the US don't like to be called yanks. Those are from up North. This is the South.
The city in Missouri is pronounced as if spelled St Lewis, but maybe the cathedral in New Orleans is pronounced in the French way.
But then you've got to figure in the fact that people in Missouri don't all pronounce their state's name the same way, just like the people of New Orleans and elsewhere in Louisiana.
I had to google but I now know that rusk is beschuit. They are very good with butter and mature cheese. Or with strawberries!BTW, don't tell anyone* but I bought some "Dutch Rusks" (what it said on the package) the other day. Lovely crunchy rounds of toast, perfect with peanut butter and coffee. The package says "Product of Holland." I know there's a difference, but which is "correct"? Holland, or the Netherlands? Or is it anything like "US" and "America"?
Kind of. I skipped a couple of details, so by the time we got to Willem van Oranje we went with 'stadhouders' instead of dukes. And yes, he was a stadhouder.Now I'm wondering if William of Orange was one of those dukes.
You are a Southern Bell, Ma`am, we have very dear family friends in Georgia, and they are the most delightful people, Southerners are Jes` So warm and welcomin`, and I do so miss fresh baked Biscuit with Bacon and maple syrup.LOL people in my part of the US don't like to be called yanks. Those are from up North. This is the South.
The city in Missouri is pronounced as if spelled St Lewis, but maybe the cathedral in New Orleans is pronounced in the French way.
But then you've got to figure in the fact that people in Missouri don't all pronounce their state's name the same way, just like the people of New Orleans and elsewhere in Louisiana.
You are a Southern Bell, Ma`am, we have very dear family friends in Georgia, and they are the most delightful people, Southerners are Jes` So warm and welcomin`, and I do so miss fresh baked Biscuit with Bacon and maple syrup.
You are a Southern Bell, Ma`am, we have very dear family friends in Georgia, and they are the most delightful people, Southerners are Jes` So warm and welcomin`, and I do so miss fresh baked Biscuit with Bacon and maple syrup.
This is a confusing post. You start with “look at carbs” then switch to sugars less than 12. Carbs overall are MORE important than just sugars. And unless it’s a very small portion 12% is a lot for me.Don’t complicate life look at carb content at 100 ml. If sugar content is below 12 then it’s fine, anything above that no no.been type 2 for 12 years last two on one metformin will be 76 next week, it works for me
I just tried something called a toaster biscuit for breakfast this morning. It came frozen in a box of 8. Surprisingly light and tasty for a frozen biscuit.
9g fat (6g saturated)
0 cholesterol
440mg sodium
18g carbs
0 fiber
1g sugar
3g protein
Not great but better numbers than other frozen biscuits at this store. I added some cheese and nuked it for a few seconds. I am experimenting with breakfast foods as having lowered my BG from 7.5 to 5.something since diagnosis last spring, the fats I was eating to replace carbs apparently raised my LDL cholesterol.
I wish there were a cholesterol meter I could get to test each morning when I test FBG. Seems the best things to eat are fish and nuts. I bet bears and squirrels have very healthy numbers when they see their GPs!
The NHS training course 'Desmond' for diabetes advise that the 'of which sugars' value is pretty much irrelevant, it is the total carb value to be concerned with. If your on the low carb diet then the lower the better, however there is often a trade off, lower carb often means high 'fat' contentI read a thread about the meaning of "of which sugars", but I still don't quite understand.
Let me just ask a simple question.
If a product has 32% carbohydrate, and 47% of which sugars.... what does this mean?
Are the sugars an extra category of carbohydrate, or are they just a subset of the overall carbohydrates?
If I had 32% carbohydrates and 47% of which sugars, would the total carbohydrates be 32% or would they be (32% + 47%) = 79%?
The NHS training course 'Desmond' for diabetes advise that the 'of which sugars' value is pretty much irrelevant, it is the total carb value to be concerned with. If your on the low carb diet then the lower the better, however there is often a trade off, lower carb often means high 'fat' content
The NHS training course 'Desmond' for diabetes advise that the 'of which sugars' value is pretty much irrelevant, it is the total carb value to be concerned with. If your on the low carb diet then the lower the better, however there is often a trade off, lower carb often means high 'fat' content
Were you still losing weight when the cholesterol was checked last? A short term rise isn’t unusual but it mostly settles once weightloss settles and usually is lower.
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