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Message: <blockquote data-quote="noblehead" data-source="post: 136502" data-attributes="member: 11028">That is precisely the point Sue! <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin    :D" loading="lazy" data-shortname=":D" /> As we are all individuals, our reaction to certain foods will have produce variable results, as we can see on the forum where some people can tolerate more carbs than other members, despite having the same type of diabetes and insulin, meds and diet regime.I eat a reduced carb, low-fat diet, but use the low gi method together with portion control.  My carb intake can vary from 80-130g of carbs a day, as I match my insulin to the carbs I eat.  Since changing my diet I find that I can still tolerate potatoes and bread without any problems, although I use a low-gi loaf (burgen).Yesterday I had a roast dinner and had 3 homemade roast potatoes and 1 Yorkshire pudding with my dinner, before my bg was 5.6, one hour after 7.2, two hours after 6.5, and after four hours I was 5.4, so I can't see any reasons to cut these foods out altogether.I think the NHS advice  does need updated regarding carbohydrate intake, a more clearer interpretation is needed, but overall I think the advice is good regarding eating a diet high in fibre, fruit and vegetables and low in salt and sugar.RegardsNigel</blockquote>

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