Sugar content in processed foods

[DBora]

Hi, recently diagnosed & trying to eat 'sensibly'. I do always try to cook from scratch (I am lucky enough to be a stay at home Mum) however, there are those tomes when you want to reach for a 'jar' of something as you have been out all day, or just a quick lunch, like the kids had today of baked beans on toast (I didn't have this I hasten to add).

Anyway, my question is, what is an "acceptable" sugar content in a sauce/ baked beans etc per 100g.
For the moment I am steering clear of it all as my sugars are ridiculously high, and just started my meds so really being careful as have already been caught out by taking my meds after dinner!!! That won't happen again!!!

All help gratefully received, thank you x

 

[Scimama]

Hi @DBora welcome to the forum, I will tag @daisy1 as she posts very useful info for newbies.

Its not just "sugar|" but total carbohydrate that raises blood glucose levels, so you need to look at the total carb content.

Generally I try to go for 5g of carbs per 100g product BUT I also calculate a portion so I take into consideration my total carb intake as well.
(Don't worry it gets easier after a while). Most people have an amount of carbohydrate they can eat before their BG levels rise, you just have to work out what yours is.

Do you have a meter? Many T2 test before and after foods to see the effect and avoid foods that raise their BG levels too much.

As for quick easy meals I make scrambled eggs served with extra veggies, omelettes, home made soup from freezer, stir fry (I use frozen packet from Tesco that has a low carb content and OK for me). I also always have cheese and nuts in the house and serve them with chopped cucumber or celery or raw pepper for a super quick meal.

I give my family different foods to myself (I am the only veggie) but interestingly my OH wants stir fry with courgette 'noodles' tonight as its so good.

 

[Lamont D]

Hi, recently diagnosed & trying to eat 'sensibly'. I do always try to cook from scratch (I am lucky enough to be a stay at home Mum) however, there are those tomes when you want to reach for a 'jar' of something as you have been out all day, or just a quick lunch, like the kids had today of baked beans on toast (I didn't have this I hasten to add).

Anyway, my question is, what is an "acceptable" sugar content in a sauce/ baked beans etc per 100g.
For the moment I am steering clear of it all as my sugars are ridiculously high, and just started my meds so really being careful as have already been caught out by taking my meds after dinner!!! That won't happen again!!!

All help gratefully received, thank you x

The problem with processed food, tinned food etc is not only the sugars labelled but the ones not labelled, known as production sugars that are used in manufacturing such as corn syrup.
You are of course, as you say better off starting from scratch, but if you are in control, a treat or a small portion won't wreck your control.
If you have a blood glucose monitor, you can test, which particular foods, brands or drinks affect you.

 

[Oldvatr]

The other hidden danger I discovered for me is Monosodium Glutamate (MSG) which spikes me something awful. it is in a load of processed products and gravy pots etc. I find most jars of gunk such as curry, pasta bake, even stirfry sauce are a minfield, so tend to avoid except for off plan days. Also avoid most takeaways, although I have seen that some KFC meals are ok with care, and indian takeaways can be ok if you avoid the Naans and the chutneys.

 

[daisy1]

@DBora

Hello again Although I was tagged above, I had already posted this basic information for you on another thread. If you would like a reminder of it, the link is in my signature. Ask any questions you need to and someone will be able to help.

 

[Stallen]

The problem I have with baked beans is not just the beans themselves so much, but the tomato sauce is normally loaded with sugar, I used to wash the sauce off and just have a couple of spoonfuls, even then anything more would cause my BG to spike too much.

 

[DBora]

Thank you again all. I know different things affect different people, but as I am new at this I just wanted a guideline to help make sensible choices. I also know, from having GD before, that carbs, particularly pasta, are a nightmare for me but, without boring you again, I have allergy issues going on as well & it limits my choice of foods so have decided to do 'good carbs'.
I have read the indo from Daisy1 & found it really helpful.

EDIT: I have a blood testing monitor but have been told only to test twice daily so it is difficult to find out what affects my BG!!! I am testing 3 times at the mo, when I wake up & then before & after dinner which is my main meal so will be able to get a rough guide from this, I hope!!

 

[donnellysdogs]

I have intolerances with food. Huge ones.

I cannot have anything with sweeteners or aspartame or preservatives.

Then due to slow colonic I do not have lactose or gluten (except rice crispies) and all my food is low FODMAP.

I am a T1 lower carber-previously low carb.

My day consists of a bowl 30g of rice crispies with milk.... 32g carb.

Lunch could be a baked pepper or 13 melon balls or a kiwi with lactose free alpro yogurt...or scrambled egg with lactose free arla cheddar cheese.

Evening meals are normally salad with salmon, white fish or chicken. But tonight I had duck, bamboo shoots, frozen stir fry veg, water chestnuts and ginger and a tad soy sauce. Then a gorgeous piece of homemade lemon drizzle cake..(gluten free, lactose free).

Low fodmap also means no onion or garlic. These do play havoc with my stomach.

The lemon cake was cut in to 8 and one portion was 1.2 carbs....

Its all time though.. Melon I prepare and can leave in fridge.. Also a nice pudding if laced in vodka....cake cut into 8 lasts 4 days.

I too try to go for less than 5 per 100g. Its hard and time consuming a few days a week but I'd rather that than be ill....

 

[Avocado Sevenfold]

@DBora When you are scratch cooking, why not make a little extra and freeze a portion for a rainy day (if the meal is freezable) This way you have your own ready meals and know exactly what is in them.