What have you eaten today? (Low carb forum)

MARGAR said:

Oh dear, 3 hours after "big" bowl of porridge bs reading 11.1

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Well done, you're getting the hang of it nicely and it's been a big turn-round for you from what you were thinking when you first came on here. Good to see an open mind.
Try mixing smaller amounts of porridge with butter and maybe coconut oil ... also double cream, chia seeds, flax seeds ... yum! See if your BS will cope with that. Do you use a sweetener? There are various views on which one to try.

Yesterday I did a lot, including some walking an an overnight wild camp in some local woods ...

B - Peanut Butter Mug Cake with double cream (no - the novelty hasn't worn off yet!)
L - Nothing
D - 2 Burger patties on the campfire, 3 babybels

S - pork scratchings, biltong and a couple of BEERS (coz beer doesn't affect blood sugars when it's drunk around a campfire. That's scientific fact, that is, honest.)

Too much protein but what the heck.

Yesterday

Brunch: cheese omelette
Snacks: peanuts and creamy decaf (watching a silly matinee on TV)
Dinner: veg lasagne made with griddled marrow discs for the lasagne. Made in an individual dish so it didn't collapse. Same again tonight.

This morning I tried one Weetabix with yoghurt and a few raspberries for breakfast. Sadly it sent my BG too high so that is now off my list of possible breakfasts. Guess it's back to bacon and egg - it's a hard life!

GeoffersTaylor said:

B - Peanut Butter Mug Cake with double cream (no - the novelty hasn't worn off yet!)

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Have you experienced mug cake, fresh from the microwave, with a square or two of 70% choc surgically inserted, to form a molten core?

Brunneria said:

B: coffeencream
L: crustless quiche
D: lamb and aubergine curry (will do again, it was lush!) with spiced cauli rice in cream

I was trying for an 'interesting' cauli rice, but don't think i succeeded.
The whole time we were eating i was thinking 'gosh this cauli is bland, and i would kill for a bit of mango chutney'
And i dont normally think that eating curries.

How do all of you do cauli rice?

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Was that an Indian or North African style curry? If the latter, how about cauli rice flash fried in the wok with coconut oil and flavoured with some harissa paste. If you need something sweet, throw in some roasted red pepper bits. If you need something even sweeter that isn't mango chutney, add little bits dried apricots (3g net each). For Indian and Thai curries, I go for coconut, lime and coriander cauli rice every time (made in the microwave).

Avocado Sevenfold said:

Was that an Indian or North African style curry? If the latter, how about cauli rice flash fried in the wok with coconut oil and flavoured with some harissa paste. If you need something sweet, throw in some roasted red pepper bits. If you need something even sweeter that isn't mango chutney, add little bits dried apricots (3g net each). For Indian and Thai curries, I go for coconut, lime and coriander cauli rice every time (made in the microwave).

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Avo, you are a star! Thank you.

The curry was Indian, but you have reminded me, i used to make a gorgeous relish to go with curries - just desiccated coconut, mixed with grated onion 5:1 proportion, then drenched with lime juice and water, till all moisture absorbed. Originally supposed to have powdered prawn on to too :***: But i quickly dispensed with that!

I will try your coconut lime and coriander 'rice' asap!

@Brunneria that relish sounds great. I love learning of new things to put in my gob

Here is the coconut lime cauli rice recipe for anyone interested

http://www.ibreatheimhungry.com/201...iflower-rice-recipe-low-carb-gluten-free.html

Brunneria said:

Have you experienced mug cake, fresh from the microwave, with a square or two of 70% choc surgically inserted, to form a molten core?

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No, but I'm going to!! To be clear, does the choccie go in before microwaving, or straight after?

I've only been with you all for a few days, so I need to keep asking questions, especially when I see things I like the sound of . I've got the cauliflower rice in my book now, but I've spotted Microwave peanut butter mug cake - so if someone could type the recipe for me, please. I've also made notes of the porridge additions by DeejayR. Thanks for your patience.

MARGAR said:

I've only been with you all for a few days, so I need to keep asking questions, especially when I see things I like the sound of . I've got the cauliflower rice in my book now, but I've spotted Microwave peanut butter mug cake - so if someone could type the recipe for me, please. I've also made notes of the porridge additions by DeejayR. Thanks for your patience.

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Lol.

You need this thread.
http://www.diabetes.co.uk/forum/threads/vegetarian-vegan-low-carb-recipe-index.61859/
EVERYONE needs this thread!

Forgot to say, I use Truvia for sweetener on fruit & yogurt

GeoffersTaylor said:

No, but I'm going to!! To be clear, does the choccie go in before microwaving, or straight after?

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I insert after - but you will probably find it needs repeated trials, over several weeks.

All in the interests of science!

Went to the low carb thread & didn't see the microwave mug cakes, are you using ordinary S.R flour? I think I can make it if that's the case

Poorly sick in bed last couple of days so eating a bit more hit and miss but still stayed in my carb limits.Decided to give the 75% dark choc a go because you all rave about it but Im afraid I like it too much and it must be banished.
B. Bacon sausage egg and burgen toast.
Snacks 2 squares dark choc, 50g nuts
D. Will be stir fried chicken and veg.
Over the calories a bit but about 70g carbs.

MARGAR said:

I've only been with you all for a few days, so I need to keep asking questions, especially when I see things I like the sound of . I've got the cauliflower rice in my book now, but I've spotted Microwave peanut butter mug cake - so if someone could type the recipe for me, please. I've also made notes of the porridge additions by DeejayR. Thanks for your patience.

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Different brands of peanut butter have a wide range of carbs. Just now I'm using Tesco crunchy at 5.4 grams of carbs per 100. Some are in double figures.
I've saved some mug cake recipes but not the peanut b one, sorry. Someone will come up with it.

70 carbs a day, is that what a retired woman should aim for? I have the Tesco crunchy peanut butter. This eve I had tinned sardines in tomato salad sauce, 2 h/boiled eggs, salad & salad cream. Better start checking carb numbers now.

I consider 50 to be low carb but others can have more and still lose weight.

Thanks for info suehatton - don't know what I've had today, (no bread or potatoes or root veg) but will start checking tomorrow

Hi Sue and welcome to the forum 

You seem to be making good progress already. Here is the information we give to new members which I hope you will find useful. Ask all the questions you need to and someone will help.


BASIC INFORMATION FOR NEWLY DIAGNOSED DIABETICS

Diabetes is the general term to describe people who have blood that is sweeter than normal. A number of different types of diabetes exist.

A diagnosis of diabetes tends to be a big shock for most of us. It’s far from the end of the world though and on this forum you’ll find well over 30,000 people who are demonstrating this.

On the forum we have found that with the number of new people being diagnosed with diabetes each day, sometimes the NHS is not being able to give all the advice it would perhaps like to deliver - particularly with regards to people with type 2 diabetes.

The role of carbohydrate

Carbohydrates are a factor in diabetes because they ultimately break down into sugar (glucose) within our blood. We then need enough insulin to either convert the blood sugar into energy for our body, or to store the blood sugar as body fat.

If the amount of carbohydrate we take in is more than our body’s own (or injected) insulin can cope with, then our blood sugar will rise.

The bad news

Research indicates that raised blood sugar levels over a period of years can lead to organ damage, commonly referred to as diabetic complications.

The good news

People on the forum here have shown that there is plenty of opportunity to keep blood sugar levels from going too high. It’s a daily task but it’s within our reach and it’s well worth the effort.

Controlling your carbs

The info below is primarily aimed at people with type 2 diabetes, however, it may also be of benefit for other types of diabetes as well.
There are two approaches to controlling your carbs:

-
- Reduce your carbohydrate intake
- Choose ‘better’ carbohydrates
Reduce your carbohydrates

A large number of people on this forum have chosen to reduce the amount of carbohydrates they eat as they have found this to be an effective way of improving (lowering) their blood sugar levels.

The carbohydrates which tend to have the most pronounced effect on blood sugar levels tend to be starchy carbohydrates such as rice, pasta, bread, potatoes and similar root vegetables, flour based products (pastry, cakes, biscuits, battered food etc) and certain fruits.

Choosing better carbohydrates

Another option is to replace ‘white carbohydrates’ (such as white bread, white rice, white flour etc) with whole grain varieties. The idea behind having whole grain varieties is that the carbohydrates get broken down slower than the white varieties –and these are said to have a lower glycaemic index.
http://www.diabetes.co.uk/food/diabetes ... rains.html

The low glycaemic index diet is often favoured by healthcare professionals but some people with diabetes find that low GI does not help their blood sugar enough and may wish to cut out these foods altogether.

Read more on carbohydrates and diabetes

Eating what works for you

Different people respond differently to different types of food. What works for one person may not work so well for another. The best way to see which foods are working for you is to test your blood sugar with a glucose meter.

To be able to see what effect a particular type of food or meal has on your blood sugar is to do a test before the meal and then test after the meal. A test 2 hours after the meal gives a good idea of how your body has reacted to the meal.

The blood sugar ranges recommended by NICE are as follows:

Blood glucose ranges for type 2 diabetes
-
- Before meals: 4 to 7 mmol/l
- 2 hours after meals: under 8.5 mmol/l
Blood glucose ranges for type 1 diabetes (adults)
-
- Before meals: 4 to 7 mmol/l
- 2 hours after meals: under 9 mmol/l
Blood glucose ranges for type 1 diabetes (children)
-
- Before meals: 4 to 8 mmol/l
- 2 hours after meals: under 10 mmol/l
However, those that are able to, may wish to keep blood sugar levels below the NICE after meal targets.

Access to blood glucose test strips
The NICE guidelines suggest that people newly diagnosed with type 2 diabetes should be offered:

-
- structured education to every person and/or their carer at and around the time of diagnosis, with annual reinforcement and review
- self-monitoring of plasma glucose to a person newly diagnosed with type 2 diabetes only as an integral part of his or her self-management education

Therefore both structured education and self-monitoring of blood glucose should be offered to people with type 2 diabetes. Read more on getting access to blood glucose testing supplies.

You may also be interested to read questions to ask at a diabetic clinic

Note: This post has been edited from Sue/Ken's post to include up to date information.