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Type 2 Root vegetables

woollygal

Well-Known Member
Messages
1,485
Type of diabetes
Type 2
Treatment type
Tablets (oral)
Dislikes
Coffee diabetes
Made a lamb casserole on Sunday.
Ingriedients:
Lamb
Few baby potatoes (meal spread over 4 days so not many per meal)
Loads of carrots
Parsnips
Squash
Gravy made from bisto granules,

Before sugars were 5.6 (or 6.6) after 11.6.

I know granules and potatoes have carbs but spread over 4 meals not that much.

Are root vegetables to blame?
 
without knowing the amounts of each ingredient it isn't possible to say just how high the carb count was - I make stews, but no potatoes, only a small amount of carrot, no parsnip, no squash at this time of year as only summer squash is low carb - I put in tomato, celery, green or french beans, low carb vege mixes, mushrooms - a little onion - oh, and no starchy gravy granules either. I blend a cup full of the stew and add it back to thicken the gravy.
 
Different people can tolerate different amounts of different root veg, but generally the root tubers we eat have been selectively bred for hundreds if not thousands of years to maximise the starchy energy storage of the root.

So yes, they are starchy, and yes they can significantly raise bg.

A stew with potato, parsnip and carrot is not low carb.

My stews have celeriac or turnip (much less starchy) and tomatoes, aubergine, celery, peppers, garlic, onion and absolutely none of those horrible granules.
 
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I think you might be surprised at just how high carb everything in your casserole is - apart from the lamb and squash. Below ground vegetables are notoriously high carb.n
 
This might be part of the problem:

Bisto granules ingredients: Potato Starch, Maltodextrin, Salt, Palm Oil, Sugar, Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), YeastExtract (contains Barley), Dried Onion, Colour (E150c), Flavour Enhancer (E621), Onion Powder, Vegetable Extracts (Onion, Carrot, Celery, Tomato), Emulsifier (E322) (contains Soya), Dried Parsley, ...
 
Thanks guys.

I just don’t know how to make a thickish gravy without them!

I’ll have to have a rethink.
Thank you
 
Cana said:
I just don’t know how to make a thickish gravy without them!
Click to expand...

There was a thread about that a while back. Will try and find it - or you might be able to locate it using the search function.
 

It may be the root veg and not the gravy, although depending on how much you had. Bistro gravy isn’t that high carb - 2g carb per 50ml. (Red one). I’m fine with it but can’t eat any root veg except a tiny amount of celeriac.
 
I find parsnips are worse than potatoes, that would my first thing to leave out.
 
Carrots and spuds both send my sugars bonkers but small amounts of parsnip are ok as are some squashes (but not all by any means)
The only way to know for sure how different foods affect you, is to test your before and 2 hours after blood sugars when eating a moderate amount of each vegetable individually
 
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Cana said:
Thanks guys.

I just don’t know how to make a thickish gravy without them!

I’ll have to have a rethink.
I have found coconut flour is a good thickener I use it when I make soup
Click to expand...
 
how long after did you test? did you have anything else to eat or drink during that time?
how much gravy granules?
 
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