Tinned tomatoes??

[Pinza9007]

Hi @Ojay ,

You're responding in a ten year old Type 1 thread (how times flies, eh?), so your questions might be better suited in a thread of your own. The mods might be able to move this to something wholly yours, if you like. (@KennyA , @Nicola M ?)

But to answer your question, basically all carbs turn to glucose once ingested. And the most carby foods which aren't actually sugar to begin with, are grain-based, or grow underground. So potatoes, pasta, bread, corn, cereals, rice etc would bring up your blood glucose, as would most fruit, save for moderate amounts of berries, starfruit and indeed, tomatoes. Avocado's are excellent! The things that would keep you in range would be low to no carb, like meat (red included), poultry, fish, eggs, full-fat dairy, and above ground vegetables. Dunno if that helps at all. I still make spuds for my husband, but I just have an extra portion of meat or fish to compensate for the lack of carbs on my plate.

Anyway, welcome!
Jo

Thx Jo that all makes sense to me. I do "thirds" on a plate - carb/protein/"approved" veg. Fingers crossed for my next HBA1c....

 

[KennyA]

I don't find tomatoes an issue as far as BG goes. I don't think I've ever tested for tomatoes in isolation: they've always been part of a meal, even if they're a major part of it, something like a caprese salad. There's fish stew on the stove top at the moment, with the sauce being a lot of tomato. What I have generally excluded from my diet for the last five years is the starchy carb that's often the flavour-carrier for the tomato sauce.

I don't know what you mean by "spiking the GI"? I don't recall ever seeing anything that said that cooking tomatoes substantially changed the GI value - but then GI is a fairly meaningless term for me as it bears no relation to the impact a particular food has on my BG.

Personally I don't see the point in not using testing around meals for getting as much information as you can about which foods do what to your BG - by the time the HbA1c rolls round, how would you know what the issue had been?

 

[Pinza9007]

I don't find tomatoes an issue as far as BG goes. I don't think I've ever tested for tomatoes in isolation: they've always been part of a meal, even if they're a major part of it, something like a caprese salad. There's fish stew on the stove top at the moment, with the sauce being a lot of tomato. What I have generally excluded from my diet for the last five years is the starchy carb that's often the flavour-carrier for the tomato sauce.

I don't know what you mean by "spiking the GI"? I don't recall ever seeing anything that said that cooking tomatoes substantially changed the GI value - but then GI is a fairly meaningless term for me as it bears no relation to the impact a particular food has on my BG.

Personally I don't see the point in not using testing around meals for getting as much information as you can about which foods do what to your BG - by the time the HbA1c rolls round, how would you know what the issue had been?

Hi KennyA, I assume (from context) you're replying to me - one reason I joined was to test 'info received' against members' actual experience. My GI comment was based on something like this "Raw tomatoes have a relatively low glycemic index (GI), which means they’re unlikely to cause a significant spike in blood sugar levels. However, they do contain natural sugars, which can still affect blood sugar levels in some individuals"; and "Swiss Tom" 's YT observation that cooked toms spike it (he does test after everything - and they certainly taste sweeter!). But I assume it's +/- negligible and certainly toms have goodies like lycopene?
I take your point about testing, hadn't thought about it that way ; -0)

 

[KennyA]

Hi KennyA, I assume (from context) you're replying to me - one reason I joined was to test 'info received' against members' actual experience. My GI comment was based on something like this "Raw tomatoes have a relatively low glycemic index (GI), which means they’re unlikely to cause a significant spike in blood sugar levels. However, they do contain natural sugars, which can still affect blood sugar levels in some individuals"; and "Swiss Tom" 's YT observation that cooked toms spike it (he does test after everything - and they certainly taste sweeter!). But I assume it's +/- negligible and certainly toms have goodies like lycopene?
I take your point about testing, hadn't thought about it that way ; -0)

I find the diet doctor website usually reliable on its carb estimates: https://www.dietdoctor.com/low-carb/keto/vegetables

At 3g per 100g weight tomatoes are about the same carb/weight ratio as cucumber, olives and cabbage. Given the low amount of carb, I don't find any difficulty fitting tomatoes into my ~20g/day routine.

I'm not a fan of using the word "spike" to describe a normal and expected rise in BG - if that's what's being described. Eat carbs, and blood glucose will tend to rise. How much it rises, and how quickly it falls, has naturally something to do with the carbs in the food eaten, but also the efficiency/effectiveness of the individual's own insulin response. It's our poor insulin response that usually identifies us as T2s.

The attached graph is a non-diabetic person's daily CGM graph - natural up and downs after food (green Xs). And you might find having a look at this short study illuminating. It's on non-diabetic people, in an effort to establish a sort of "baseline" for modern CGM users.

Continuous Glucose Monitoring Profiles in Healthy Nondiabetic Participants: A Multicenter Prospective Study - PMC

Use of continuous glucose monitoring (CGM) is increasing for insulin-requiring patients with diabetes. Although data on glycemic profiles of healthy, nondiabetic individuals exist for older sensors, assessment of glycemic metrics with new-generation ...

pmc.ncbi.nlm.nih.gov