Google searchWhere are you getting that from - is it cooked? I have them as 7.5g~/100g frozen, 9.0g~/100g cooked (though I usually weigh 'em frozen).
I remember 'petit pois' showing less carbs on the freezer packets than peas, not something I often eat but do like 'sugar snap peas' fresh, I was just making the point that you'd (or I'd) not expect so many carbs in them and if on a low carb diet/little insulin they could cause one of those spikes where you scratch your head wondering on the cause, or maybe notTotal Fat 0.4 g 0%
Saturated fat 0.1 g 0%
Polyunsaturated fat 0.2 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 5 mg 0%
Potassium 244 mg 6%
Total Carbohydrate 14 g 4%
Dietary fiber 5 g 20%
Sugar 6 g
Protein 5 g 10%
I use petits pois.Google search
I remember 'petit pois' showing less carbs on the freezer packets than peas, not something I often eat but do like 'sugar snap peas' fresh, I was just making the point that you'd (or I'd) not expect so many carbs in them and if on a low carb diet/little insulin they could cause one of those spikes where you scratch your head wondering on the cause, or maybe not
Have struggled for years wanting to be slimmer, try really hard for low carb meals and go to health club for exercise 4 times a week / 6-8 hrs but still no ongoing weight loss! Using Omnipod Diabetic 53 years. Any advice? Hypos occur but managed quickly with minimal glucose drink or jelly baby -3 .
Breakfast, standard porridge pot and hard boiled eggs @ around 55g carbs all in, low fat mayo with chilli sauce for the eggs and 2.5u Humalog
View attachment 28604
Replacement micro cooks a little faster if you're wondering about the pebble dash porridge pot
@kev-w Have loved this thread which I spent half an hour scrolling through and reading. Refreshing to see someone not eating low carb, but still doing well. We tend to get swamped on this forum by type 2s who don’t really have an option. Your HBA1c is impressive and you are still on the ball with your levels. Plus aware of the advantages of slow release carbs. Refreshing!
There are .5u pens available, I'm assuming your GP has given you a test meter and a repeat prescription for test strips? And if new learn the different forms of carbs bearing in mind that low(er) carbing being your best option, meals I'm posting are a big no I'm afraid but food By Mel dCP and db89 above would suit your condition better.Hi, sorry this is a bit off topic, and dont know if i am picking you up wrong, but are you able to take 1/2 units of humalog? Am still pretty new to this, but think i am getting a handle on things, but i am only on 1 unit for every 20 carbs and the ability to take half a unit would make trying to keep my levels kinda even a whole lot better.
Nice! Is the batter any good, or has it got a funny taste?Sunday dinner of toad in the hole at the teenager’s request, I made two different versions of the whole meal. Traditional meaty sausages with the usual batter and roasted onion gravy for the boys, with roasted root veg.
This is mine - vegan Tofurkey sausages, a batter made from coconut flour, baking powder, eggs and almond milk and a mushroom gravy and roasted broccoli and aubergine. The meal came in at 17g carbs (1.55u insulin) and the little bit the boys tried said it was nearly as good as theirs
No discernible coconut flavour, I used plenty of S&P though!Nice! Is the batter any good, or has it got a funny taste?
No discernible coconut flavour, I used plenty of S&P though!
There are .5u pens available, I'm assuming your GP has given you a test meter and a repeat prescription for test strips? And if new learn the different forms of carbs bearing in mind that low(er) carbing being your best option, meals I'm posting are a big no I'm afraid but food By Mel dCP and db89 above would suit your condition better.
Tonights meal required a Kit Kat correction after all, which surprised me but I'd dropped to 4.4 with a little insulin left just then, I'm expecting a slow rise shortly from the pasta when the fast acting's finished. I don't eat pasta much and prefer took to whole-wheat when I do, but that allows me to cool and reheat it, tonight's tea was just processed food with more fat than I prefer to eat. I'll eat that maybe 4 times a year.
I've never been on any food or diabetes courses and it's my 34th diaversary this month, I was an apprentice fitter/machinist when diagnosed, banished to the push bike from my Vespa for a few winter months for 07.30 starts, licence to be returned once stablemakes a kind of horse noisea change in household diet for Kev saw the reintroduction of boiled tripe on a Thursday as it's got no sugar in it, soon saw me learn to cook as my dad didn't want to eat what I ate, or that was my blag anyway...
I was 17 then, I'm 51 now, I learned carbs from trial and error, I've awoken at points between 27 and 1.9 in that time, mostly but not all self inflicted and I mostly learn from my mistakes, testing is key, learn you, learn what happens, what you do next, what happens then, see the patterns and learn to work with them...
It's never going to be perfect, a 100 years back we were already deadbut it's a lot better than it was, even in in the short time I've had the infliction it'll get me one day probably, and if it doesn't then something else will....
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