As long as you cover the carbohydrate with enough insulin you can eat as much as you want.
Of course, it's not healthy or advisable to eat LOADS of chocolate, but there's absolutely no reason why you can't have a few bits or even a whole bar now and then! ENJOY the chocolate but don't have it all the time.
:crazy: wow thanks for such a sweet reply but the main prob is that i dont know how much dose of insulin to take before eating that chocolate BECAUSE i dont know how to calculate the carbs in it ; But i know that 1:15 is the ratio of insulin:carbs!!! :clap: may be i try once and take the bs after 2 hrs and c; thanks again dear
getting your ratio right is the key... it's different for different people and also it can change throughout the day so you'll need more in the morning for the same amount of CHO than you do in the evening, or the other way around. It's all about trying it out and testing your bloods and seeing what works for you - there's no simple solution that is right for everyone! Try not to worry too much (that's not good for your blood sugar levels!) and you'll figure it out soon enough. Just keep trying!
Hi. I think you will find that most chocolate packaging lists the carb content. I have Green & Blacks 85% Dark chocolate which is quite low-carb at around 22gm per 100gm of chocolate product
Basically whatever one is your favourite, it’s fruit and nut or Turkish delight for me not the whole bar of course , it’s taken a bit of experimenting like everything with diabetes , but well worth it,
Hi
A cadbury Freddo bar is 10g of carbs per bar.
If my sugar is going low (not hypo territory as i use jelly babies) i often pop one in just to keep me right without having to take insulin.
It works for me.
As others have said, the right type of chocolate for someone with Type 1 is the same right kind of chocolate for someone without diabetes.
If you like dark chocolate, enjoy it but don't eat it just be because it is lower carb unless you prefer dark chocolate.
Most bars of chocolate will tell the carb content (typically per 100g) on the packet which you can use to calculate your insulin dose.
It is not recommended as a hypo treatment because the fat in chocolate will slow down the sugar absorption.
Can I just add for other readers of the thread - for a type 2 the answer is the one with the lowest carbs Which is usually the dark chocolate with the highest %. 85%is typically between 19 and 25 carbs per 100g.
Generally type 2 is massively about insulin resistance and as a result excessive but ineffective insulin rather than lack of insulin like a type 1. So we want to minimise glucose/insulin where we can and can’t balance the glucose and insulin the way a type 1 needs to. For us adding more carbs means adding more (even self produced) insulin which means adding to the resistance and a worsening problem - even if we take medication to reduce blood glucose this issue with insulin still happens, maybe a little slower, which is why even type 2 with blood glucose controlled by medication is considered progressive. To halt or turn it backwards we need to address the underlying issue of insulin resistance not just the symptom of high blood glucose.
I usually have a couple of jellys when my sugars are low due to the insulin and what makes it easier is adding 3 to 4 spoons of sugar to black tea and that makes it easier for you to have the sugar intake you need when your sugars are hypo low and a couple of jellys on top but it normally makes my sugars dip lower before they go up and become okay after about 10 minutes or so but the longest it has ever taken is 1 hour and that's a couple of cups of tea and sugar and no milk because it delays the sugar intake and then I'm fine afterwards but it's just a quick sugar boost because you can drop again and you need carb's to help with the sugar intake but sometimes I have half a bar of chocolate and that will work as long as I keep a watch on my sugars and my sensor is keeping the readings okay for me