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The dose makes the poison

IanBish

IanBish

Well-Known Member
I'm wearing my remaining Libre CGM at the moment, and I thought I knew, but maybe I just ignored it, but I saw this week that it's the amount of carbs that's a problem for me.

For instance, today, although I hadn't planned to, and as I was really hungry, I had a Greggs sausage roll. My blood sugar went up, obviously, and peaked at 7.1 but was back to 4.6 within two hours. And about an hour ago I had a chicken Dopiaza with a small pilau rice (I had about two thirds of it) and I peaked at 5.3 and it's already coming down.

But yesterday I had a full-sized Yeung Chow fried rice, and my reading peaked at 10.2 and took nearly three hours to return to baseline. A similar thing happened with a chicken dinner with a few too many roast potatoes and boiled carrots.

My point is that although I've been here for a while, it's still easy to slip back into ways and amounts of eating that I was a while ago. I don't finger prick that much any more, and this CGM has been very eye opening, probably more so than the other ones I wore.

So, lesson learnt (or probably conveniently ignored)!
 
IanBish said:
But cauliflower rice, as nice as it is, doesn't work with curries.
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It does if you cook it right, @IanBish .
How do you cook yours?
For a curry, I heat in microwave, then fry it with some spices. Depending on what meat or veg is the curry, vary the spices. even add a few flaked almonds sometimes, or grated parmesan.
 
Pipp said:
How do you cook yours?
For a curry, I heat in microwave, then fry it with some spices. Depending on what meat or veg is the curry, vary the spices. even add a few flaked almonds sometimes, or grated parmesan.
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I fry it in butter with salt and pepper. For a "kedgeree" I add some curry powder or garam masala. I also like it in a corned beef hash with Worcestershire sauce.
 
IanBish said:
I fry it in butter with salt and pepper. For a "kedgeree" I add some curry powder or garam masala. I also like it in a corned beef hash with Worcestershire sauce.
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Is the corned beef hash with cauliflower rice? Never thought of using that, though have mashed cauliflower.
 
lovinglife said:
I make corned beef hash with celeriac, it’s less watery than cauliflower
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Yup, mash celeriac, but don’t like corned beef hash that much.
I would eat cauliflower until I had cauliflower ears, though. One of my very favourite foods.
@IanBish. Are you trying to reduce your carb intake again? The trouble with eating rice , potatoes and bread for many after low carbing is that they tend to trigger a craving for more. That then impacts the progress made by reducing carbs in the first place. Sneaky thing carb creep. It , well, creeps up on you. :(
 
Pipp said:
@IanBish. Are you trying to reduce your carb intake again? The trouble with eating rice , potatoes and bread for many after low carbing is that they tend to trigger a craving for more. That then impacts the progress made by reducing carbs in the first place. Sneaky thing carb creep. It , well, creeps up on you. :(
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I know - it has been recently. It's not a craving, it's more like going back to what I used to eat. Although I've been much better than I used to be. I think little and rarely (in terms of carbs) works for me.
 
A little while ago now, I had a sausage roll from the local butcher - real proper sausage roll, thin pastry, and thick meat.

Lovely,
and then I realised I was feeling tired, ill, and checked my levels - sure enough, was spiking.
For me, it seems that the less you have (starchy carbs obv) the less you crave, but also the bigger the effect if you have any.

Haven't yet gotten into cauliflower rice or mash - I just like it the way it comes; but a staple for me is becoming 20% mince fried (a little butter, don't need much with 20% fat) with par boiled cauliflower - if you get it just right, it soaks up the fat for a better mouthfeel but still retains a crispness.
Then, add cheese to fully emulsify and top with Rocket. As a base, you can then spice that how you like with chilli, cumin, paprika and garlic to taste.

I'm still in the phase of being totally binary with carbs - does it raise insulin? then no.
 
Chris24Main said:
A little while ago now, I had a sausage roll from the local butcher - real proper sausage roll, thin pastry, and thick meat...
and then I realised I was feeling tired, ill, and checked my levels - sure enough, was spiking.
For me, it seems that the less you have (starchy carbs obv) the less you crave, but also the bigger the effect if you have any.
Click to expand...
I've noticed that. When I've had, say, an occasional sourdough bacon sandwich, I feel lethargic when my blood sugar is at its highest (8-9 mmol/l), but feel fine again when it comes down. It's obviously not the low that causes it, and it's not really high enough to be an issue, but that's interesting.
Chris24Main said:
Haven't yet gotten into cauliflower rice or mash - I just like it the way it comes; but a staple for me is becoming 20% mince fried (a little butter, don't need much with 20% fat) with par boiled cauliflower - if you get it just right, it soaks up the fat for a better mouthfeel but still retains a crispness.
Then, add cheese to fully emulsify and top with Rocket. As a base, you can then spice that how you like with chilli, cumin, paprika and garlic to taste.
Click to expand...
That sounds really nice - I might try it. I have some 10% fat mince in the freezer, plus the spices you mention in my spice rack.
 
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