Why did my bg rise?

Granny_grump_ said:

Hi to anyone out there just had homemade pea and ham soup and a Lidl low fat / carb triangle shaped roll 90 mins later tested my BG 9.3 I don't do carbs normally but thought I would try one of these rolls people say how good they are for LCHF,does anyone know if pea and ham soup would push up the BG. And one more question I have never eaten avocado what do I do with it I want to give it a try due to fat content.

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Try mashed avocado and soft boiled egg on a slice of multi grain toast with a dash of pepper for breakfast.

Peas have a few more carbs than some vegetables. Did you use fresh or dried peas in your soup ?
Fresh peas 14g carbs per 100g
Dried peas are about 41g carbs per 100g

I seem to be OK with a few peas, but these things vary with us all. Keep a food diary with your test results and maybe tweak the recipe a little and see what happens when you test

As to the avocado. I got a little inventive the other night. I had some large tiger prawns stir fried in butter and olive oil with garlic and a shallot , chopped up half an avocado and chucked that in the pan too. Served on a bed of curly kale with all that lovely garlic butter. Very nice I'll be doing that again.

I tried one of the lidl high protien rolls in the week, it cot me above 9 for the first time in a month, i usually average between 5 & 6

The Lidl rolls were quite a bit bigger than usual this week ? I usually stick to half a roll at a time.

Granny_grump_ said:

Hi to anyone out there just had homemade pea and ham soup and a Lidl low fat / carb triangle shaped roll 90 mins later tested my BG 9.3 I don't do carbs normally but thought I would try one of these rolls people say how good they are for LCHF,does anyone know if pea and ham soup would push up the BG. And one more question I have never eaten avocado what do I do with it I want to give it a try due to fat content.

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Peas would most definitely spike me.
I make a mushroom based soup / gravy.
Sauté mushrooms a few chopped onion. Blend in blender with stock, garlic, oregano, Sage, salt, pepper and olive oil or butter. Add broth to desired consistency. I do thicker for a gravy and thinner for soup base. It's great with poultry, beef, lamb and as a gravy over a white fish. Not salmon or tuna. Yuk

I eat an avocado a day. 1/3 at all meals. Breakfast I slice and wrap a slice of deli turkey around it and sprinkle sea salt and pepper.
Lunch I either have it on the side just sliced or I chunk it into / on top of my meal. Either salad or chopped celery, scallion and radish, add chunks of protein and chunks of avocado. Lightly Drizzle with olive oil and sea salt and toss together

Dinner is steamed veggies, avocado chunks and protein all tossed together and drizzled with EVOO or the mushroom gravy.

You can smash it with sea salt, lemon or lime juice, hot peppers if you wish, cilantro,
You can make smoothies and add veggies and hot peppers, cilantro, lime or lemon juice.

You can bake an egg in it and top with bacon crumbles

There are tons of recipes online. I tend to keep it simple but always needs sea salt for me. Keeps my blood sugar rock stready.

Be aware that some people find cilantro, which is an herb, tastes like soap. This is supposedly a genetic quirk. I would suggest tasting it before you use it in food for the first time to see if you like it.

Granny_grump_ said:

Kristin251 what ever cilantro I've never heard of it please tell me I'm curious now!!

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Kristin is from the USA, and cilantro is the American name for the leaves of our coriander (herb). I make something similar to that recipe but with basil leaves and paprika instead.

Robbity

Cilantro does have a genetic thing. You either love it or hate it. Coriander tastes different. Thinking US doesn't matter. Cilantro and coriander taste different. Both good but different.

I love avocado with basil. Even better than cilantro but that is traditional.