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Polenta and effect on BS.

Riri

Well-Known Member
Messages
1,174
Location
Mid Wales
Type of diabetes
Type 1
Treatment type
Pump
Dislikes
The conservative party, people who are cruel to animals and aggressive people
Hia - any T1's had experience eating wet polenta as the main carb with their supper? Just seen it being cooked on ITV and it looked very yummy with added parmesan and garlic. I know it may be different for all of us but I'd be interested to hear if someone uses it regularly. Thanks :thumbup:
 
Polenta obviously not very popular on this forum :wave:
 
Hi Riri

Saw this first time round, but I've never had it so can't comment Looks like it might be gluten-free so worth checking out in my case
 
Hi Robert72,

My friend Lorna made a recipe by Hugh Fearnley-Whittingstall last week that used cornmeal or maize meal. We discovered it at a health food shop and it is called polenta. The recipe is for Chilli cheese cornbread. It is very nice indeed. The polenta, or maize flour, is very high in carbs though, 77.1g per 100g. Sugar is only .7g (point 7) per 100g. How would that be for us? The recipe is in the Guardian Weekend supplyment dated 27.04.13. It doesn't say if it is gluten free on the packet.
Lee
 
WHOOPS!!!
Sorry Riri, I thought Robert72 had started this post. I must learn to scroll better.
Lee.
 
No worries Lee :thumbup: looks like there are a few who use it but none of us are sure of it's effects. I'll have a look around google and I'll maybe be brave enough to give it a go at the weekend and report back. :crazy: I have had it years ago but that was when I didn't carb count and wasn't particularly good at looking after myself and my diabetes so I have no idea what it did to my BSs !! Thanks for replies.
 
Polenta is lovely stuff, my wife is half italian (the half that cooks fortunately) and we eat it quite regularly. I have had it since my diagnosis, but before I had developed any control over my BG - looking back to my diary entry 1 was 9.6mmol before eating amd 10.1 2 hours after eating. that was polenta with a venison stew, and before I heard about low carbing so would have been a large portion. You can cook it with butter which will slow it down somewhat.


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Hi Riri, I live in Italy where polenta is a staple, I am not quite sure of the exact effects of it (carbs etc.) but I was diagnosed with type 1 lada at the end of january and my dietologist said I was to exclude it from my diet for the foreseable future. I have another appointment with her in June so I will ask about it and let you know.
 
For what it's worth Polenta is supposed to be a complex carb and is therefore classed as low on the glycemic index.


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Gosh - some interesting posts there thanks. I'll let you know what happens when I give it a go :thumbup:
 
Polenta may taste nice to some people,[not me, I don't like it!], but it's high in carbs, which are mainly starch, low in gluten, because it's from maize and has little nutritional value other than the starch. It's low in protein and hasn't much in the way of vitamins either.
I prefer a high density nutrition eating plan, so there's no place in it for polenta. potatoes are more nutritious!
Hana
But of course, I'm a mere T2!
 
Asda sells a block of ready-to-use polenta by a company called Italfresco. From memory, it costs about £1.20. I'm vegetarian and I use it sliced or cubed to bulk out a breakfast of tomatoes and mushrooms. A packet lasts four or five days.
 
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