Stews

Hi @philosophersavant , I also include more soups and stews in my diet as the seasons turn to autumn and winter.
I would think that as you are now on insulin you could need to adjust dose to accommodate the carb content of foods you consume.

However, as someone with T2, not on insulin, or currently on any meds for diabetes, I don’t feel it appropriate to offer any advice, on what food items are suitable. I suggest you change your profile info to show you are on insulin, rather than oral medication. This will enable members to target specific advice for your circumstances.

I think this may be a matter of trial and error! Potatoes are quite high-carb, and it is apparently high-GI, too; however other root vegetables like carrots, swede, mooli and so on are, I believe, lower in carbs. You can, of course, balance out the GI of your meals by adding legumes of your choice, either whole or blitzing some of them up with some of the stock to act as a thickener. I think I'd make sure to add lots of low-carb veg, too - leek, peppers, courgettes, mushrooms, cauliflower, spinach..... If you measure your blood glucose, as has probably been recommended now you're on insulin, you can see what suits you and what doesn't! We're all different, so what works for one may not work for another!

No need to guess.


This website will give you accurate information on the carb content of most foods. The link is to "vegetables" but there are guides for almost everything.

You have to answer the "is it OK" question yourself. The answer will probably be different for everyone, as it depends not only on the carb content of the particular food, but also on what level of carb intake you're aiming for, the impact that sort of carb has on your BG, what else you're going to eat that day and so on.

For me (bear in mind that I aim to stay around 20g carb/day) the answer is that a potato-heavy Irish stew is unfortunately just too much carb. I make something similar using swede, though. Celeriac kind of works but the flavour is always a reminder for me that it's not potato. I prefer to do a celeriac dauphinoise with cheese and cream.