A1 steak sauce?

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A1 steak sauce?


 
 
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Old 04-18-2018, 03:25  
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Default A1 steak sauce?

I’d like to know the effects on a type2 when you eat it. Also I’m not really sure how you calculate everything under the nutrition label ie water, corn syrup.... what does if finally break down to.

Side note still not a diabetic and still trying to not become one. But if and when I’m glad to be here.
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Old 04-18-2018, 03:50  
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Id like to know the effects on a type2 when you eat it. Also Im not really sure how you calculate everything under the nutrition label ie water, corn syrup.... what does if finally break down to.
The easiest way to aggregate all the ingredients is to look at the "Nutrition Facts" that the producer puts on the label. For A1, a replica of that label is here. Three grams of carbohydrates for every tablespoon of sauce.

The effect on the person eating it depends on many factors, like their insulin response to carbohydrates, how many other carbs they may be eating at that meal, whether their body has a lack of tolerance for one or more of the ingredients in the sauce, ...

But if you want a generally-reliable result for your body, the best thing to do would be to test your blood glucose before eating a normal serving of the sauce and then at intervals afterward (typically 1 or 2 hours).

Does that help?

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Old 04-18-2018, 13:53  
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Originally Posted by itissteve View Post

But if you want a generally-reliable result for your body, the best thing to do would be to test your blood glucose before eating a normal serving of the sauce and then at intervals afterward (typically 1 or 2 hours).

Does that help?
I totally agree with itissteve - with me just a couple of tablespoons causes my BGs to elevate a little bit more than if I didn't have it but I only know this because of BG testing before and after - several times actually to rule out any other factors.

Other people with diabetes may have a completely different result thus the importance of personalized testing - to get a good idea of the effect of the foods you enjoy and consume and the best quantity for you.

My eating habits have been determined this way and it works pretty good.

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Old 04-21-2018, 11:44  
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Unless you are using half a bottle of the stuff when you eat, I wouldn't think a tablespoon or two would even register.

From most of the information I've read over the years, you stay away from gravies, but sauces are ok, as long as they aren't pumped up with sugars.

I create my own dry herb and veggie seasonings instead of using sauces or salt.
Just read the ingredients on the label, and you can experiment with making dry seasonings that might taste the same or give the same results as store bought sauces in the bottle.

I rarely use sauces or salt anymore.

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Old 04-23-2018, 00:56  
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i believe that I'll have a similar struggle with BBQ sauce when the warm weather eventually comes.

So far, Ive been able to avoid it, but eventually I'll be allowing myself measured quantities of it.

just an idea, but I might be able to extend my measured portion by raiding the spice cabinette.

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Old 04-23-2018, 05:01  
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i believe that I'll have a similar struggle with BBQ sauce
Of course, everyone is different. But I found that being on LCHF made me so unused to sweet stuff that barbeque sauce tasted cloyingly sweet. I always preferred the barbequed meat to the sauce anyway so I guess I got away lucky.

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Old 04-26-2018, 01:21  
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The best way to have steak sauce is to MEASURE it. Then you know exactly how much you can have. I find that 1 tablespoon is more than enough. My brother thinks 1/4 cup is better. Measure for awhile to familiarize yourself with portions of different things is very helpful.

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Old 04-28-2018, 03:02  
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Quote:
Originally Posted by itissteve View Post
Of course, everyone is different. But I found that being on LCHF made me so unused to sweet stuff that barbeque sauce tasted cloyingly sweet. I always preferred the barbequed meat to the sauce anyway so I guess I got away lucky.
maybe I'll try basting my bbq meats with olive oil instead of bbq sauce. Thanks for the advice.

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Old 04-28-2018, 03:11  
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Originally Posted by NSDad126 View Post
maybe I'll try basting my bbq meats with olive oil instead of bbq sauce. Thanks for the advice.
Better would be to experiment with making your OWN BBQ sauce. My Mom has come up with one that is quite yummy and far less sweet than commercial stuff. Same with honey mustard sauce. She came up with an alternative sauce that doesn't use honey and has far fewer carbs without using fake sugar. Due to a bee allergy, I can only have honey that has been baked, and of course, the carbs are a problem. Sauces are something you can really experiment with to add a change of flavor to something you have all the time or maybe isn't as fresh as you'd like it.

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Old 07-07-2018, 03:51  
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All I know is they have watered down the A1. I remember as a kid having to struggle to get it out as it was much thicker.

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