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Milk with Coffee yes or no???
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GraceK
Well-Known Member
Superchip said:
Roy ... I can confirm the recipe was a complete success. I forgot to say that I also added half a veggie stock cube AND onion salt, but next time I wouldn't bother with the onion salt because ribs are already salty and they didn't need the extra.
If you enjoy soup with a bit of a tang to it, then add the red wine vinegar (it supposedly lowers blood sugar) but if you don't want the tang leave it out - so here's the recipe -
GRACEKs RIB & BUTTERBEAN CREAMY WINTER SOUP
Makes 4 servings - 2 if you're greedy :lol:
half a sheet of uncooked bacon ribs
half a tin of chopped tomatoes
small tin of butterbeans
1 whole courgette
half a veggie stock cube
pepper and herbs to taste
half a pint +/- of boiled water
optionals - 2 capsful of Red Wine Vinegar if you like tang; salt if not salty enough; onion and other low carb veggies
Cut the sheet of ribs into managable pieces complete with bone and plonk them together with all the other ingredients in whatever pot or pan or slow cooker or fast cooker you're going to cook it in. I used my microwave and a microwave pressure cooker and it took about 25 minutes in total, with breaks to check and stir.
When the ribs are cooked, remove them from the pot and strip a couple of ribs of their meat and place the loose meat in the blender with the veggie soup. Blend until smooth. Pour into bowls and add 2-3 desertspoons of single cream before serving.
Eeeeenjoooooooy!
I've eaten about half of the half sheet of ribs and a very small bowl of soup and I'm full. There's enough soup left over for another two meals plus 4 ribs with meat for tomorrow. So it's swim day tomorrow and no cooking needed. Yaaaaaaaaaayyy!
GraceK
Well-Known Member
Superchip said:
Roy ... I'm interested in your 'Red Wine/Whisky/Vodka ' signature ... Do you drink them all at once or one at a time, in what quantities and how do they benefit your blood sugar. Red wine used to give me headaches so I stopped drinking it. I drank whisky a few times when I was in my 20s and my God did it make me angry and aggressive so I stopped that too. I seem to tolerate vodka OK but worry about the effect on blood sugar so I don't drink at all now. Am I missing summat?
Superchip
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Cheap Whisky !
Well Grace the thing is I have drunk alcohol for all my adult life, and saw no good reason to curtail the activity because of illness.
I'm 18 years post heart transplant and still going like the clappers, despite pleas from the medics ! I have a full check up at Papworth every 6 months and all is good, especially the liver ! I do drink way in excess of the NHS police guielines.
Now, I agree with you on the whisky front, love the stuff, but my nearest and dearest do suggest I go to another country/planet to imbibe ! Like you it makes me quite agressive, not a problem with vodka, but too easy to drink ( with soda water , nothing in soda water ! ) and next to ****** all in vodka. Red wine I can shift by the crate, although after 2 bottles I'm a bit wobbly the next day .
Red wine has some carbs, about 3-5g per decent glass, so that figures high in consideration of BG. Although the liver processes alcohol before carbs, thay will be got to eventually I suppose, just depends whether you stay under the affluence of inkerhol !
Excellent idea of yours to mix them all together !
All this typed after a skinful at the Betty Ford Rehab Clinic !
Roy, still on bottle 1 ( today )
I'm 18 years post heart transplant and still going like the clappers, despite pleas from the medics ! I have a full check up at Papworth every 6 months and all is good, especially the liver ! I do drink way in excess of the NHS police guielines.
Now, I agree with you on the whisky front, love the stuff, but my nearest and dearest do suggest I go to another country/planet to imbibe ! Like you it makes me quite agressive, not a problem with vodka, but too easy to drink ( with soda water , nothing in soda water ! ) and next to ****** all in vodka. Red wine I can shift by the crate, although after 2 bottles I'm a bit wobbly the next day .
Red wine has some carbs, about 3-5g per decent glass, so that figures high in consideration of BG. Although the liver processes alcohol before carbs, thay will be got to eventually I suppose, just depends whether you stay under the affluence of inkerhol !
Excellent idea of yours to mix them all together !
All this typed after a skinful at the Betty Ford Rehab Clinic !
Roy, still on bottle 1 ( today )
GraceK
Well-Known Member
Superchip said:
Haaaaaaaa ! :lol: :lol: :lol: You're a case Roy. And I've decided to take up drinking again. Vodka and diet tonic will do me I think. I already drink the tonic, so I've put the Vodka on my shopping list for tomorrow.
well, I can't report anything at the moment because I ate too much readybrek this morning and forgot to carb count it and had my sugars spike up to 20.6. So I've had a black coffee instead. Slowly coming down now though. Not impressed is how I'm feeling right now!
Superchip
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Cheap Whisky !
READY BREK ! 65% carbs ! no wonder you shot up to 20.6. !
Not the breakfast choice of most on here I would think.
Superchip
Not the breakfast choice of most on here I would think.
Superchip
GraceK
Well-Known Member
insanity said:
By all means try the porridge, but make it with water and add cream after you've cooked it. Personally, I can't eat porride and I love the stuff! But it does raise my BS significantly, just like bread and rice and pasta.
http://www.dietdoctor.com/lchf <<<< hint hint ... :wink:
GraceK said:Superchip said:
Roy ... I can confirm the recipe was a complete success. I forgot to say that I also added half a veggie stock cube AND onion salt, but next time I wouldn't bother with the onion salt because ribs are already salty and they didn't need the extra.
If you enjoy soup with a bit of a tang to it, then add the red wine vinegar (it supposedly lowers blood sugar) but if you don't want the tang leave it out - so here's the recipe -
GRACEKs RIB & BUTTERBEAN CREAMY WINTER SOUP
Makes 4 servings - 2 if you're greedy :lol:
half a sheet of uncooked bacon ribs
half a tin of chopped tomatoes
small tin of butterbeans
1 whole courgette
half a veggie stock cube
pepper and herbs to taste
half a pint +/- of boiled water
optionals - 2 capsful of Red Wine Vinegar if you like tang; salt if not salty enough; onion and other low carb veggies
Cut the sheet of ribs into managable pieces complete with bone and plonk them together with all the other ingredients in whatever pot or pan or slow cooker or fast cooker you're going to cook it in. I used my microwave and a microwave pressure cooker and it took about 25 minutes in total, with breaks to check and stir.
When the ribs are cooked, remove them from the pot and strip a couple of ribs of their meat and place the loose meat in the blender with the veggie soup. Blend until smooth. Pour into bowls and add 2-3 desertspoons of single cream before serving.
Eeeeenjoooooooy!
I've eaten about half of the half sheet of ribs and a very small bowl of soup and I'm full. There's enough soup left over for another two meals plus 4 ribs with meat for tomorrow. So it's swim day tomorrow and no cooking needed. Yaaaaaaaaaayyy!
Am going to have a go at making this as my other half is coeliac and would be able to eat this soup without any fear of gluten. Might be worth mentioning to people who are on a 'tight budget' money wise, that Sainsburys do Basics Cooking Bacon at a fairly reasonably low price and when cooked in a slow cooker..... tastes really nice with no bones etc. All the fat will stay in the slow cooker... but there's not too much really and the amount of bacon cooked will be more than plenty to make lots of soup......
pennyjwills
Well-Known Member
I use unsweetened soya milk with my morning bean coffee and it doesn't touch my sugars
phoenix
Expert
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Insanity,
Like you I use a pump.
I have porridge almost every morning, as I'm a creature of habit I know exactly how much to make and how much to bolus. It occasionally goes wrong and I end up too high or low but if you enjoy porridge then I certainly think you need to do a but of experimenting; a one off failure doesn''t really tell you anything
have 38g of real (not readybrek) oats made up to 250g weight with semi skimmed milk an cooked in microwave. The very large cut or rolled oats from health food shops are supposed to be lower GI but they need proper cooking to make them into porridge.
I usually add a few defrosted berries. This comes to 38g of carbs.(which if I have a fasting reading of between about 4.5 and 6mmol/l works out at a bolus of 3.4u ( my ratios set for 1:12 in the mornings, I actually need less insulin in the morning though I know a lot of people find they need more)
Back to the original question, I drink a splash of milk in my coffee at home and normally it makes no difference. However if I'm out shopping and get a little bit low then a big cup of French black coffee with quite a lot of hot milk will make my blood glucose rise.
I'm also aware that some of the big coffees from the chain coffee shops in the UK have quite a lot of carbs and may need to bolus for it (depends what I'm doing)
see: http://www.costa.co.uk/media/15595/Cost ... 202011.pdf
Like you I use a pump.
I have porridge almost every morning, as I'm a creature of habit I know exactly how much to make and how much to bolus. It occasionally goes wrong and I end up too high or low but if you enjoy porridge then I certainly think you need to do a but of experimenting; a one off failure doesn''t really tell you anything
have 38g of real (not readybrek) oats made up to 250g weight with semi skimmed milk an cooked in microwave. The very large cut or rolled oats from health food shops are supposed to be lower GI but they need proper cooking to make them into porridge.
I usually add a few defrosted berries. This comes to 38g of carbs.(which if I have a fasting reading of between about 4.5 and 6mmol/l works out at a bolus of 3.4u ( my ratios set for 1:12 in the mornings, I actually need less insulin in the morning though I know a lot of people find they need more)
Back to the original question, I drink a splash of milk in my coffee at home and normally it makes no difference. However if I'm out shopping and get a little bit low then a big cup of French black coffee with quite a lot of hot milk will make my blood glucose rise.
I'm also aware that some of the big coffees from the chain coffee shops in the UK have quite a lot of carbs and may need to bolus for it (depends what I'm doing)
see: http://www.costa.co.uk/media/15595/Cost ... 202011.pdf
phoenix said:
thanks phoenix, finally after a week or two of experiementing with different oats (i've now had to buy gluten free oats as I didn't realise I wasn't meant to have readybrek and normal porridge) I've finally figured out how much bous to give myself. It's all about the trial and error isn't it. I seem to be using a bolus of 3.8unites for approximately 40g of porridge oats. Then i'm good until lunch
clcunningham89
Member
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milk with coffee yes as i have to have a milky coffee
