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<blockquote data-quote="ziggy_w" data-source="post: 1939827" data-attributes="member: 323454"><p>Yeah, am doing fine. Was a bit busy today, railroad workers were on strike and it took me two and half hours to get to work. Home now and enjoying it.</p><p></p><p>Don't worry about asking questions. This is what we are here for -- there was a time when most of us didn't know much either and had to ask questions.</p><p></p><p>Super that the bread worked out this time. I think this will help a lot during the first few days when you are still trying to figure out things.</p><p></p><p>Btw, I looked up carbohydrates for red beets and they seem to range somewhere from 6g to 10g per 100g -- so it's probably fine. Quantity is always a consideration though. If have a large serving, these carbs can add up. I once made a quiche (you can do crustless) with red beets, camenbert and sage -- tasted great and my blood sugars were fine with it.</p><p></p><p>If you are looking for root vegetables in general and you like celeriac, this is probably a better option with somewhere from 2g to 4g per 100g.</p><p></p><p>By the way great that your meter arrived. If you measure right before eating and than two hours after your first bite, it gives you an idea of how your body deals with the food. The general rule is that a rise of 2 mmol or less is okay. If your rise is higher, but not too much, you might try a smaller quantity of the same food.</p><p></p><p>Congrats again on the successful endeavor making bread.</p><p></p><p><span style="color: #59b300">Edited to add: @Hotpepper2000 -- you beat me by two minutes. Naturally, I second your advice.</span></p></blockquote><p></p>
[QUOTE="ziggy_w, post: 1939827, member: 323454"] Yeah, am doing fine. Was a bit busy today, railroad workers were on strike and it took me two and half hours to get to work. Home now and enjoying it. Don't worry about asking questions. This is what we are here for -- there was a time when most of us didn't know much either and had to ask questions. Super that the bread worked out this time. I think this will help a lot during the first few days when you are still trying to figure out things. Btw, I looked up carbohydrates for red beets and they seem to range somewhere from 6g to 10g per 100g -- so it's probably fine. Quantity is always a consideration though. If have a large serving, these carbs can add up. I once made a quiche (you can do crustless) with red beets, camenbert and sage -- tasted great and my blood sugars were fine with it. If you are looking for root vegetables in general and you like celeriac, this is probably a better option with somewhere from 2g to 4g per 100g. By the way great that your meter arrived. If you measure right before eating and than two hours after your first bite, it gives you an idea of how your body deals with the food. The general rule is that a rise of 2 mmol or less is okay. If your rise is higher, but not too much, you might try a smaller quantity of the same food. Congrats again on the successful endeavor making bread. [COLOR=#59b300]Edited to add: @Hotpepper2000 -- you beat me by two minutes. Naturally, I second your advice.[/COLOR] [/QUOTE]
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