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Type2 and chips....

fred1234

Well-Known Member
Can you eat micro chips done in microwave? I have the most terrible craving and bought box of McCain's micro chips.....naughty!!!!! But one must have treat ...yes please say yes. Type 2novo mix30 8 units injected at lunch time.
 
fred1234 said:
Can you eat micro chips done in microwave? I have the most terrible craving and bought box of McCain's micro chips.....naughty!!!!! But one must have treat ...yes please say yes. Type 2novo mix30 8 units injected at lunch time.
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We all (well most of us) need a treat sometimes Fred or we go mad. Just so long as you are aware of the effect it has on your BG's.

Personally I think they taste disgusting but each to his own. Where's my chocolate?
 
Had them....about dozen in the box so not too many...tasted not bad. Had tomato and cheese omelette with them. Can't beat home made chips though but it's curbed the urge meantime!!!!! Enjoy your chocolate!!!!.

Funny how you get those terrible cravings. I normally manage to ignore them but can't today lol. Will see in couple of hrs how b.s. are. Will take the wheeled walker a wee walk and hope to keep the b.s. down
 
I agree, you need a little bit of what you fancy, but beware of the consequences. I looked at the nutritional value and found something interesting.
In a 100gm Serving, Carbohydrate g 26.4 (frozen) 29.5 (microwaved) I can't say that the fact that microwaving chips increases the carb content worries me that much, but I am curious. I wonder how that works out. Hope you enjoyed them, guilt free chips, now there's an idea. LOL
 

I reckon it "increases" the carb content because during cooking water would evaporate, thus, what started as 100gr weighs less than 100gr because of the water evaporation, so to get 100gr of cooked weight, the frozen weight would be greater than 100gr. Do you follow me?

It's exactly the same with milk, where fat is removed to create semi, or skimmed milk. It's just that more raw milk is required to create 100ml of semi, or skimmed milk, because the volume reduces when the fat is removed.

 
Better for you chips :
Boil a medium size potato then let it cool (this takes most of the carbs out)
Cut into chip strips
Place on a baking sheet
Spray with 1 Cal olive oil
Bake at 180 degrees one shelf up from centre of oven for 15/20 mins
Shake with salt and vinegar and enjoy
 

Where did you learn boiling a potato takes most of the carbs out?
 
AndBreathe said:
Where did you learn boiling a potato takes most of the carbs out?
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I make chips this way and also use the same method for pasta, it works for me. I don't worry about a rise of around two as I only have either food on occasions, life is boring if you can't have a treat now and then.
 
poohtiggy said:
I make chips this way and also use the same method for pasta, it works for me. I don't worry about a rise of around two as I only have either food on occasions, life is boring if you can't have a treat now and then.
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I'm not criticising your diet, or anyone else's. We each make our choices, and have to live with the benefits or consequences, depending on whether it turns out well or not so well.

However, I have to challenge your theory that boiling a potato, before baking the chip shaped pieces removes most of the carb.

If eating potato in this way works for you, that's wonderful. I have misgivings it would work for too many others. The same for pasta. The only further comment I would make about pasta is that in my experience, it takes longer than usual to raise the bloods, and although they didn't go ridiculously high, my bloods, when the elevated, stayed that way for many hours. As pasta had never been a favourite food of mine, I have been happy enough not to bother with it any more.
 
I enjoy my chips but stick to half a dozen, always home cooked and deep fried. (half fried, removed to rest, put back in to finish). I had them today with a big fry up. 0.4 rise at 2 hours. I'll take that. Half a dozen isn't that many carbs, and half a dozen is better than none in my case.
 
I like my chips once in a while and as I now have my levels down to normal I don' t feel as guilty as I would have done when they were raised. Quite a few people have found they can have a small portion of pasta if it is first boiled, left to go cold then reheated, there's a thread on this somewhere. All I can say is it works for me and I test before and hourly after eating and three is the highest I've gone to and as I have good control otherwise I can do it without guilt. I agree, it probably does'nt work for everyone but it does work for some
 

Wasn't there something on the forums (and in the news) a couple of months back about re-cooking food, like rice and pasta, lowering the GI? Maybe it works for spuds? So yeah, absolutely, same amount of carbs but maybe not quite such a rapid rise? I'm hypothesising like mad here.
 

Yes. I had considered that as an option, but neither the initial cooking nor the re-heating removes carbs, so I was also being pedantic as it's an important factor.

The resistant starch effect has mixed results in research. My own experience is it makes no material difference.
 
Yes there was but I don't remember the title. Pasta works for me and new potatoes are lower than old ones anyway so I have 2 with my Sunday dinner but I like my chips chunky and only have them about once a month
 
I have tried it many times with pasta rice and potato. It seems to make no difference to my BG.

Under cooking them and rinsing them with plenty of boiling water seems to make a small difference.
 
Absolutely, good explanation, thanks for that. Must use my brain more carefully. LOL Maybe just a bit more.
 
poohtiggy said:
Yes there was but I don't remember the title. Pasta works for me and new potatoes are lower than old ones anyway so I have 2 with my Sunday dinner but I like my chips chunky and only have them about once a month
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I can also eat re-heated pasta without affecting my BS too much.
 
Re heated spuds rice pasta noodles ... they become a resistant starch and I can enjoy them without my levels being up a couple of hours later.
They're up but they remain under 8 which is fine by me and are soon back in the 4 and 5 range.
 
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