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Tikka Masala

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Coopes

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Making a curry tonight, says to use natural yoget but there is 8% sugar in a pot any ideas what to substitute it for...
 
Coopes said:
Making a curry tonight, says to use natural yoget but there is 8% sugar in a pot any ideas what to substitute it for...
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Use natural Greek yoghurt. Try FACE total that you can get from many supermarkets its 3.8g carbs / 100 and only 2% fat (if you worry about fat). Why are you just looking at the sugar content? Its the total carbohydrate that counts as it carbs that raise your levels. Sugar is just a form of carbs so the general advice is to totally ignore the sugar and rely on the total carbs number that a product has.
 
Coopes said:
I thought that is what you had to do, check the sugar, I thought that the lower the suger content the better. :(
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Steve is right, go for lower carbs, rather than sugar. Carbs turn to glucose, so the less carbs, the less glucose floating around inside you. :D
 
Now I'm confused :? I have always worked on the lower the "of which are sugar content" was the right thing to do. I must be doing something right :) BG is around 5.5-6 and lost 1 stone 3lbs in eight weeks.
 
Coopes said:
Now I'm confused :? I have always worked on the lower the "of which are sugar content" was the right thing to do. I must be doing something right :) BG is around 5.5-6 and lost 1 stone 3lbs in eight weeks.
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Great result well done :clap: :clap: :clap:

If you look at a label you will always see the "of which are sugar content" is less than the total carbohydrate number. That's because sugar is just a type of carbohydrate and as Defren says it's carbohydrates including sugar that raise levels not only sugar. Sugar can be picked out as the real bad boy because it raises blood levels very very quickly and causes big spikes in your levels. Other carbohydrates notably the starchy ones like rice, pasta, bread, potatoes and cereals also act nearly as fast as sugar. What many would recommend is that you treat any food that has a total carbohydrate per 100g figure greater than 10 as suspect. It doesn't necessarily mean you can't eat it just be aware the bigger the grams per 100g carbohydrate figure is the less of the food you are more likely to be able to tolerate. Just use your meter to determine how much your tolerance levels are two hours after eating and try and ensure that for the majority of time your readings are under 8 at that point. You may well be able to consume far more of one food type than someone else and likewise they may be able to eat things you can't. That's one of the reasons a meter is so useful as it tells you what's right for you.
 
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