Quote:
Originally Posted by Gary_W  Nice of you to say so. Me being right doesn't happen often 
The place where the wheels comes off my carb counting wagon is stews and curries. If I make a stew with beans, potatoes, onions, peppers, meat etc it becomes very tricky. Even if you weigh every carby ingredient then weigh the complete pot of stew when it's cooked and do the maths, if you take 100g of it and then another 100g of it, the two will have differing carb loads because one load will have more potatoes, one load more meat.... There comes a point where you have to wing it and see what works  |
I guess I agree with you more than I've said. At least that's my general sense of it.
Silly me, I don't even count carbs. No surprise that one who MUST count them would have a deeper appreciation of it.
The soup/stew challenge interests me. It's not unlike the salad dilemma. Made trickier with all the cooking...
Is BG increase linear with quantity of the final product? I mean, would 1/4 serving result in 1/4 the rise in BG as a full serving? If so I might ignore carb count, except to estimate for insulin if that's needed and start with a very small 'dose' of soup (e.g. 1/4 serving) and note the BG measurements for a given recipe. Use that as a starting point and work up to a full serving (or 1.5 servings if it's really good soup
) You're going to have variations but you'll have a history with a recipe to lean on. Is that how it works?
