• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

Roast/frozen potatoes

@brassyblonde900

Guess you didn’t see my typo correction then? Never mind.

I think you are missing my central point - that this is a one-off self test, for information, which will not therefore lead to worsening insulin resistance and a dire consequences. Numbers higher than ideal? That is up to the tester, not you, or me, or anyone else on this site.

It is ace that you keep tight control of your blood glucose. Lots of us around here do that. Many of us (some of us the same people) also do self tests using carbs, fasting, different protocols and dietary changes (I’m ‘doing’ carnivore this year).
Some people can’t do that. They may have all sorts of lifestyle, medical, medication (steroids, anyone?) reasons why they cannot hit low numbers. Plus there is a vast disparity between what our doctors think is OK and what many of the members here think is ok. And a greater disparity with what outliers like Bernstein think is OK.

Number shaming someone for posting higher than ideal numbers is not helpful.

Apologies to @xfieldok for talking about you on your own thread.
 
@Brunneria be no need to apologize, my comment was tongue in cheek.

My point was that .2 difference in readings indicates that for me, reheating frozen roasties doesn't appear to make any difference.
 
xfieldok said:
@Brunneria be no need to apologize, my comment was tongue in cheek.

My point was that .2 difference in readings indicates that for me, reheating frozen roasties doesn't appear to make any difference.
Click to expand...

I found the same, when I ran some resistant starch experiments myself.
That was following a TV programme/‘study’ where they fed pasta to 2 groups, using freshly cooked or reheated pasta in tomato sauce.

My only conclusion (following my Pasta Test) was that there was no significant difference between the fresh and the reheated. Both might as well be kryptonite.

Of course there was one other factor - the tv study participants did not (at the time) have glucose dysregulation.
 
I am happy to leave the potatoes until Christmas. Definitely worth soaking them first.

I did notice during the second day, following (the delicious) potatoes, I was slightly hungry for the rest of the day. Not had that feeling for a very long time.
 
Brunneria said:
That was following a TV programme/‘study’ where they fed pasta to 2 groups, using freshly cooked or reheated pasta in tomato sauce.
Click to expand...
I followed the one on Micheal Moseley's show TMIAAD with reheated pasta, once I got the portion size of the pasta right I have acceptable (to me) readings after eating it with what ever sauce I am eating.

I do not use tomato sauce / paste, just plain old tinned tomato's when making the sauce.
 
And I agree with you 100%. I also agree that a one off test will neither lead to or make the condition worse.

I will disagree with you on that score - mainly because what causes complications, the main reason for which a lot of people seek to control the condition, is the anecdotal evidence that keeping blood sugar at or very close to non diabetic levels, is the way to prevent and or reverse complications. For ages medical orthodoxy believed T2 diabetes was a condition that only got progressively worse.
Thanks to readily available information, and the ability to share that information, its now the norm that people with the diagnosis can and should be able to live out a normal life span, IF they are able to have control their Blood Sugar levels and by that I mean keeping it at normal, or near normal levels. This is to prevent the complications that are known to be associated with elevated BG levels.

Brunneria said:
@brassyblonde900
Number shaming someone for posting higher than ideal numbers is not helpful..
Click to expand...
I agree with you 100%
My point is that I was not number shaming OP. (I understand shaming in this context to mean.....the action or practice of humiliating someone I have judged to have high BG values by making mocking or critical comments about their BG values) Edited to highlight some texts
 
Last edited:
Speaking as the OP. It may (or not) be of interest, November 2017 DX 122. April 2018 35, August 2018 34, next result due Monday, mySugr estimates 38.

Please note for the record, I do not feel shamed or humiliated in any way. Do carry on, pretend I'm not here.......
 
derry60 said:
Roasted Celeriac gorgeous, tastes just like Parsnips. Very low carb
Click to expand...
"We" have neglected this veg, as well as swede, thanks even more variety. Must have been about a year ago that I made celeriac chips, gonna try a dig out the picture, as I photo most meals.
 

We seem to be in agreement with a lot.

But I think we still disagree on what constitutes ‘criticism’.
Or maybe it is just that your post looked like criticism (to me), even if that was not your intention.
That is OK, and one of the perennial problems with written language.
Good job we are apparently in such broad agreement on other things.
 
Those numbers look good to me. What's the problem with a BG of 6.6mmol/L? Normal range is around 4-8mmol/L with temporary spikes above.

I'm not sure there's any definitive answers on the relationship between temporary spikes and complications, but continuous raised BGs do appear to be linked with adverse side effects.
 
Mbaker said:
"We" have neglected this veg, as well as swede, thanks even more variety. Must have been about a year ago that I made celeriac chips, gonna try a dig out the picture, as I photo most meals.
Click to expand...
No probs. I had never actually heard of this veg before being diagnosed Pre-Diabetes. Now I have always been a veg lover, yet cannot believe that I had never tried it. I had read about it and how it is low in carbs. I have used it for shepherds pie, Chipped them and roasted them. Swede I have heard is a bit hit and miss with some people. It seems to affect some people with their BSL and others can eat it. I have not tried to see if I can eat Swede or not, or Butternut Squash. I loved both of these vegs before being diagnosed with Pre-Diabetes. I will have to try them again. I have found out that I can eat Edamame Beans, just a few on a green salad, and my blood sugars after were 5.5 so that was exciting lol. Mashed Celeriac with garlic puree and grated cheese is very nice also.
 
my partner non diabetic has 6mmol after a meal.
I would be halpy if i was that too.
 
Had butternut squash roasties tonight but although they were very nice, they lacked the proper crusty outside that your's appear to have. Apart from the goose fat, do you have any tips about temperature or whatever that might help?
 
Mr_Pot said:
Had butternut squash roasties tonight but although they were very nice, they lacked the proper crusty outside that your's appear to have. Apart from the goose fat, do you have any tips about temperature or whatever that might help?
Click to expand...
Ok, I asked the boss, what she does to get the finish. So she has the pre-heated oven at gas mark180 degrees. The squash is drizzled in olive oil, then placed into the oven. Then the squash is watched diligently to get the right side of caramelisation as opposed to burning.
 

I will not knowingly eat any food/meal that takes my BG reading to that level 3hrs post prandial.
For me and most other Type2s, this condition is a consequence of not being able to use insulin as it was meant to by the body.
I am more interested in keeping my insulin levels as low as is humanly possible.
The chicken and egg situation of <<Insulin resistance - Hyperinsulinemia>> is what eventually leads to BG levels reaching a definitive threshold for a diagnosis of T2DM.
The body will do anything to maintain homeostasis.

That said, 6.6mmol is raised BG levels, for which the body will keep releasing insulin so as to lower the BG levels if it finds its at that level.
Being as its insulin that drives most of the pathology associated with this condition, I would not knowingly allow my BG to get to, or stay at a level, that will mean my already insulin resistant body, will have reason to keep releasing more insulin into my system to lower a BG level it perceives as not normal.
I am an adherent of Dr Richard Bernstein's protocol for diabetes control. I also agree with him that normal BG is 4.6mmol/l or very close. So for me that is my gold standard.

BTW I pay absolutely no attention to the NICE guidelines of what constitutes OK BG levels, and what to aim for vis-à-vis BG levels.
I aim for SAFE BG levels. So I look for what researchers and Scientists have through research and hard facts, pronounced BG levels that will mean no complications.
 
You must log in or register to reply here.
Menu
Log in
Register
Cookies are required to use this site. You must accept them to continue using the site. Learn More.…