Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Diabetes Discussion
Newly Diagnosed
Pasta,Rice, Root Veg recommendations
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="BooJewels" data-source="post: 1046845" data-attributes="member: 181094"><p>I know that my approach is somewhat different from the hard core low carbers here, but I've also been doing it longer than most and a very strict approach gets hard to maintain for the long haul. Working out a sensible regime is much easier to stick to.</p><p></p><p>Please don't feel that diabetes is a lifetime ban on certain foods. Lowering your carb intake absolutely definitely improves your BG numbers, that's indisputable - it's also indisputable that the person that has most impact on your future health is yourself and how you choose to manage your eating and activity in your daily life. But you're not allergic to carbs, your body actually needs them in moderation, but a sensible, maintainable balance is what is required - not a total ban.</p><p></p><p>My own <em><strong>very personal</strong></em> approach is that not all carbs are equal - for me there are 3 classes of carbs:</p><p></p><p>[1] those that are strictly limited and only very occasional treats - chocolate, cake, biscuits, ice cream, desserts etc.</p><p>[2] known carbs that impact on BG but are taken in measured and controlled portions - potato, pasta, bread, rice etc.</p><p>[3] acceptable carbs that I feel free to eat with impunity - vegetables, fruit, milk, cheese, yogurt etc.</p><p></p><p>I feel that foods like fruit and vegetables have other nutritional benefits that outweigh their carb load - they have minerals, vitamins and fibre that are good for us and I would be reluctant to cut these out entirely, just because one might be considered 'high carb'. </p><p></p><p><u><strong>BUT</strong></u> - the very important factor is to work out for yourself what you can get away with and what you can't - we all <em><strong>vary enormously</strong></em> in what raises BG and what doesn't. For example, I can eat a decent sized baked potato with butter and not notice any particular spike, but rice, even in small portions, has much more impact. Pasta is somewhere in the middle. I can eat pineapple without major issue, but strawberries that are supposed to be one of the better fruits for diabetics, sends my numbers rocketing. So I just eat raspberries instead in summer. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite70" alt=":woot:" title="Woot :woot:" loading="lazy" data-shortname=":woot:" /></p><p></p><p>So you must test what works for you personally and what doesn't - and find a balance that you can still enjoy eating and will be sustainable for the long-term. If you start worrying about never eating a roast potato again, it will simply drive you bonkers. The sky won't fall in if you do occasionally.</p><p></p><p>I eat in restaurants so infrequently, that I pretty much eat what I want when I do - you can still make sensible choices and enjoy your meal - a compromise if you like. For example, instead of having steak pie, chunky chips and peas, have a steak with skinny fries and green beans - modest substitutions can knock quite a lot of carbs off without making you feel you're losing out. I calculate those two meals are something like 68g of carb different.</p><p></p><p>And you can make subs with your meals too - if I know I'm going out for a meal (I wish) in an evening, I am just more strict for the rest of the day. We almost always have a proper Sunday dinner at home - and I do eat both stuffing and Yorkshire pudding - but we tend to have a brunch and then dinner, missing lunch entirely, so I feel I have some 'allowance' in the bag. Same on working weekdays, I find it much easier to minimise carbs for breakfast and when I make my own lunch, so I can then enjoy a fairly normal dinner with my husband - we have the same meal usually with slightly different proportions.</p></blockquote><p></p>
[QUOTE="BooJewels, post: 1046845, member: 181094"] I know that my approach is somewhat different from the hard core low carbers here, but I've also been doing it longer than most and a very strict approach gets hard to maintain for the long haul. Working out a sensible regime is much easier to stick to. Please don't feel that diabetes is a lifetime ban on certain foods. Lowering your carb intake absolutely definitely improves your BG numbers, that's indisputable - it's also indisputable that the person that has most impact on your future health is yourself and how you choose to manage your eating and activity in your daily life. But you're not allergic to carbs, your body actually needs them in moderation, but a sensible, maintainable balance is what is required - not a total ban. My own [I][B]very personal[/B][/I] approach is that not all carbs are equal - for me there are 3 classes of carbs: [1] those that are strictly limited and only very occasional treats - chocolate, cake, biscuits, ice cream, desserts etc. [2] known carbs that impact on BG but are taken in measured and controlled portions - potato, pasta, bread, rice etc. [3] acceptable carbs that I feel free to eat with impunity - vegetables, fruit, milk, cheese, yogurt etc. I feel that foods like fruit and vegetables have other nutritional benefits that outweigh their carb load - they have minerals, vitamins and fibre that are good for us and I would be reluctant to cut these out entirely, just because one might be considered 'high carb'. [U][B]BUT[/B][/U] - the very important factor is to work out for yourself what you can get away with and what you can't - we all [I][B]vary enormously[/B][/I] in what raises BG and what doesn't. For example, I can eat a decent sized baked potato with butter and not notice any particular spike, but rice, even in small portions, has much more impact. Pasta is somewhere in the middle. I can eat pineapple without major issue, but strawberries that are supposed to be one of the better fruits for diabetics, sends my numbers rocketing. So I just eat raspberries instead in summer. :woot: So you must test what works for you personally and what doesn't - and find a balance that you can still enjoy eating and will be sustainable for the long-term. If you start worrying about never eating a roast potato again, it will simply drive you bonkers. The sky won't fall in if you do occasionally. I eat in restaurants so infrequently, that I pretty much eat what I want when I do - you can still make sensible choices and enjoy your meal - a compromise if you like. For example, instead of having steak pie, chunky chips and peas, have a steak with skinny fries and green beans - modest substitutions can knock quite a lot of carbs off without making you feel you're losing out. I calculate those two meals are something like 68g of carb different. And you can make subs with your meals too - if I know I'm going out for a meal (I wish) in an evening, I am just more strict for the rest of the day. We almost always have a proper Sunday dinner at home - and I do eat both stuffing and Yorkshire pudding - but we tend to have a brunch and then dinner, missing lunch entirely, so I feel I have some 'allowance' in the bag. Same on working weekdays, I find it much easier to minimise carbs for breakfast and when I make my own lunch, so I can then enjoy a fairly normal dinner with my husband - we have the same meal usually with slightly different proportions. [/QUOTE]
Verification
Post Reply
Home
Forums
Diabetes Discussion
Newly Diagnosed
Pasta,Rice, Root Veg recommendations
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…