brendan998
Member
- Messages
- 10
- Location
- Manchester
Hi all.
Not sure if this is the right section but here goes..
I've not been on here for a few days after gratefully receiving loads of advice but I do have some things bugging me.
1 Everyone seems to be telling me to cut sown on bread and spuds which I have by nearly half (though its still probably too much). Then I read the page on this site 'Diabetes Meal Planning' with the opening statement
"Encourage patients to have 'starchy' food (e.g. bread, potatoes, rice, pasta, cereals or chapattis) with each meal. Emphasise the importance of high fibre or wholemeal varieties of these foods."
2 I've printed off the meal planning sheet and I could live quite happily thankyou on what I've printed off but my gut feeling is that people will disapprove.
3 I really struggled cutting down my 3 sugars in my tea and just didn't enjoy it but I've invested in a jar of splenda and its really quite nice so its a mug of tea with 3 splenda
4 The nurse at Bayer kindly sent me a fact sheet thatputs some simple label instructions into context - ie
Fat - 20g or more a lot 3g or less a little;
Fibre - 3g or more a lot 0.5g or less a little;
Sodium (presume that means salt) 0.5g or more a lot 0.1g or less a little;
Sugar 10g or more a lot 2g or less a little;
Saturates 5g or more a lot 1g or less a little
This helps me understand the labels......a bit!
5 Carbs on the label. I've printed off Hana's 'What is a carb' thing and understand it a bit but I can't relate that to the carb table on the back of a packet.
6 Potatoes....Spuds.....Praities....I confess to being a bit of an anorak here and adore the taste and the experience of decent potatoes and despise the cheap rubbish that is readily available, grown too fast full of water lacking in flavour types.
Traditional 'Old' potatoes, Maris Piper, King Edward etc are full of starch whilst the 'new' potato varieties are wax as opposed to starch. Therefore if I cut down on the starchy spuds ie roast, jacket and chips and had more new boiled, mediteranianised would that be better for me
I'm still waiting for my tester to arrive though have started a food diary
Thanks everyone
Brendan
Not sure if this is the right section but here goes..
I've not been on here for a few days after gratefully receiving loads of advice but I do have some things bugging me.
1 Everyone seems to be telling me to cut sown on bread and spuds which I have by nearly half (though its still probably too much). Then I read the page on this site 'Diabetes Meal Planning' with the opening statement
"Encourage patients to have 'starchy' food (e.g. bread, potatoes, rice, pasta, cereals or chapattis) with each meal. Emphasise the importance of high fibre or wholemeal varieties of these foods."
2 I've printed off the meal planning sheet and I could live quite happily thankyou on what I've printed off but my gut feeling is that people will disapprove.
3 I really struggled cutting down my 3 sugars in my tea and just didn't enjoy it but I've invested in a jar of splenda and its really quite nice so its a mug of tea with 3 splenda
4 The nurse at Bayer kindly sent me a fact sheet thatputs some simple label instructions into context - ie
Fat - 20g or more a lot 3g or less a little;
Fibre - 3g or more a lot 0.5g or less a little;
Sodium (presume that means salt) 0.5g or more a lot 0.1g or less a little;
Sugar 10g or more a lot 2g or less a little;
Saturates 5g or more a lot 1g or less a little
This helps me understand the labels......a bit!
5 Carbs on the label. I've printed off Hana's 'What is a carb' thing and understand it a bit but I can't relate that to the carb table on the back of a packet.
6 Potatoes....Spuds.....Praities....I confess to being a bit of an anorak here and adore the taste and the experience of decent potatoes and despise the cheap rubbish that is readily available, grown too fast full of water lacking in flavour types.
Traditional 'Old' potatoes, Maris Piper, King Edward etc are full of starch whilst the 'new' potato varieties are wax as opposed to starch. Therefore if I cut down on the starchy spuds ie roast, jacket and chips and had more new boiled, mediteranianised would that be better for me
I'm still waiting for my tester to arrive though have started a food diary
Thanks everyone
Brendan
