Magenta Orchid

i cannot have any carbs

30 posts in this topic

I am now experiencing no tolerance with carbs. I had 2 tiny slices of rye toast for bf and my glucose soared. It is hard to enjoy any meal.

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What foods do you like, that are not carbs? or low carb. I love chicken & fish. We have to adapt old favorites into new dishes, & be willing to taste them & not expect it to be the same dish. Bread spikes many of us. But you can find lots of recipes for home made breads etc, that might not spike you as much.

janice21475 likes this

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Two slices of rye toast, proceed flour and grain. I think would spike most diabetics.

Stick around a listen to how others, find the foods that they enjoy and don't spike the BG.

Welcome

Edited by Fraser
janice21475 and terri3 like this

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You are diabetic, so you dont eat bread ie regular bread. Get over it already, its no big deal. There are so many alternatives, here is one thats very easy to make..........https://www.youtube.com/watch?v=wgTZCF4WSCo.Hope this helps.

 

Here is another link for making bread from flax seeds,https://www.youtube.com/watch?v=7_GuYSnUTII

 

+ one more,https://www.youtube.com/watch?v=3s68JhmvZL4

Edited by Orlando
Moonpie and janice21475 like this

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Bread is a big no no for most diabetics. It will spike most of us. I like the low carb wraps if you are looking for something to use for a type of sandwich substitute. I use them for tuna, eggs, just about anything. I limit myself to one and my bg does fine with them.

Moonpie, terri3 and janice21475 like this

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HUh, ran across this as I was youtube hopping after Orlando's link.

 

Coconut Flour flat bread

 

I miss grilled cheese sandwhiches.  I may have to try that this weekend if I don't end up working.

William V, cbokay, Seagal and 7 others like this

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I saw a recipe on Ibreathei'mhungry for cream cheese pancakes (makes 4 at about 2.5 carbs).  

2 oz. cream cheese

2 eggs

1tsp sweetner

cinnamon

mix up in a blender (or?) and enjoy.  You can leave out the sweetner & cinnamon to use for savory wraps, maybe add onion pwdr or similar.

 

Whenever I feel the desire for something sinful, I make some mashed cauli with butter & seasonings.  I guess after 13 years as a type 2, I've forgotten what mashed potatoes taste like, but give me a bowl of cauli and I feel like I'm cheating.  Add enough cream & chicken broth and call it soup!

Edited by Seagal
cbokay, meyery2k, Orlando and 2 others like this

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I cannot eat normal bread made with processed flour like rye bread. I do much better with sprouted breads or low csrb breads. What meds do you take for your diabetes. I still eat close to .75-100 carbs most days without eating bread. I get my carbs from veggies, nuts, seeds and berries. I use nut flours to make different breads.

terri3, Moonpie, meyery2k and 1 other like this

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I take prandin with each meal and 1k metformin 2x dy. I even take 2 prandin before breakfast with my coffee. I use unsweetened soy milk with my coffee.

Moonpie likes this

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Magenta - I have discovered that bread always spike me :(  I was also sad to find that Pho (Vietnamese noodle soup) will also spike me.

 

My primary goal is glucose control so I have found that the answer for me is to not eat bread regularly.  I found other food that takes the place of it.

 

Before diabetes, I would have openly scoffed at using lettuce to make a wrap but I have found that it does work.

 

There are a few restaurant I eat at that have a reputation for great bread.  On the rare occasions I go the, I do have a small portion knowing there will be a price to pay.

 

Ironically, I can handle cheesecake better than bread so I often forego the bread to have cheesecake ;)

 

You may find that some carbs can be tolerated in small portions.  I have found that potatoes, for example, don't do much to me if eaten in reasonable portions.

cbokay, janice21475 and Moonpie like this

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Not only is everyone different, but our perceptions are as well. Your definition of "tiny" slices of bread may be very different than mine. How many carbs did you eat? And what were your bg levels afterwards? Again, my definition of 'soaring' may be very different than yours. And there are plenty of excellent alternatives to toast for a meal. Toast in the morning is more habit than anything else.

Moonpie, meyery2k, Orlando and 3 others like this

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I am now experiencing no tolerance with carbs. I had 2 tiny slices of rye toast for bf and my glucose soared. It is hard to enjoy any meal.

 

I am now experiencing no tolerance with carbs. I had 2 tiny slices of rye toast for bf and my glucose soared. It is hard to enjoy any meal.

 

What other carbs have you tested?  Saying you have no carb tolerance with 2 slices of rye toast as an example, certainly does not eliminate all carbs.  As type 2's, we are carb intolerant, it is up to us to determine our carb tolerance and our daily budget for carbs.

 

You'll get the hang of it, just keep reading around the forum!

Edited by Seagal
adiantum, terri3, meyery2k and 5 others like this

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With cream and chicken broth it IS soup! :D My favorite soup... cream of cauliflower. I also add a bit of garlic and a sprinkle of cayenne.

 

Would go well with those Zesty Cheddar Biscuits.  :)

Seagal likes this

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What other carbs have you tested?  Saying you have no carb tolerance with 2 slices of rye toast as an example, certainly does not eliminate all carbs.  As type 2's, we are carb intolerant, it is up to us to determine our carb tolerance and our daily budget for carbs.

 

You'll get the hang of it, just keep reading around the forum!

 

I think this is great advise.  The approach I take is to choose my carbs wisely, and carbs in non-starchy vegetables are the best for me.  No significant spikes and they fill me up better so I'm not starving later.  

 

Another interesting piece in my "how to eat as a diabetic" appointment this morning at the clinic I go to was when eating carbs, include some protein with it.  Such as a small apple with a piece of cheese or a spoonful of peanut butter.  

 

Now, I will probably skip the apple entirely, but that combining protein with carbs was intriguing.  

Edited by Dave_KC
meyery2k, Seagal and janice21475 like this

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Carbs and protein both turn into glucose in the body.

In general carbs are converted to glucose at a quicker rate and with a higher spike.

 

Protein starts out slowly and coverts to glucose over longer period of time.

 

Combine the two and a you get a more even distribution of glucose over a longer period of time.

 

I have a chart around here some where.post-56276-0-13876400-1484175614_thumb.jpeg

Edited by Fraser
meyery2k, William V, Orlando and 1 other like this

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LCHF

This graph is not LCHF.

But one might look at in creasing the area for fat and at least I could see some of the rational for LCHF

Reduce carbs increase protein add fat. And the high ranges (spikes flatten out.

I am not an expert or scientist.

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What's really cool is that you were able to question the quality of a piece of food, perform a test and make a determination.

 

You don't have to give up carbs. You just have to keep an eye out on them and see what works for you and what doesn't.

 

Bravo!

Orlando, meyery2k, Cora and 3 others like this

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For me I found it helpful to make a list of foods I love, not just nibble on when hungry, and then look online for low carb alternatives that still satisfy me--I have found some new favorites along the way.  This will give you a much smaller pool of foods to test while figuring things out and then once you have a diet that keeps you in your blood glucose goal range add other foods to your tests through the lens of already knowing what you can eat.

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