Tinned tomatoes??

JoKalsbeek said:

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

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KennyA said:

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?

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