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Apercula 02-12-2013 02:30

Oops
 
I picked up some coleslaw for everyone else for dinner tonight. At dinner I decided to give it a shot, 1/2 cup coleslaw, at 1hr 35pt spike, at 2hrs up to 45pt spike. Not doing that coleslaw again. I'll make my own next time.

MAO 02-12-2013 02:44

Quote:

Originally Posted by Apercula (Post 143112)
I picked up some coleslaw for everyone else for dinner tonight. At dinner I decided to give it a shot, 1/2 cup coleslaw, at 1hr 35pt spike, at 2hrs up to 45pt spike. Not doing that coleslaw again. I'll make my own next time.

I haven't tried that yet, really do love it but I will most likely make my own too. Still working through fruits. I used to eat apples bananas, and pears every day and have eliminated most due to big spikes but today, I had a nice red apple and didn't, so excited for that.

VeeJay 02-12-2013 04:03

Been there, done that!

One of the down-sides to diabetes is that one can't just "pick up" something readymade like the coleslaw. One has to make everything - well, most everything. I miss convenience the most.

Gram 02-12-2013 04:27

Prediabetes I used to buy ready made coleslaw but found that ready made often has sugar in the dressing. Now I don't even like the pregrated cole slaw mix you can buy in the packages. I prefer to grate my own. I like to make it in the evening for the next day. It always tastes better when you let it sit a while.

I miss the convenience of ready made but I trade that for taste and low BG

Apercula 02-12-2013 12:53

It took 3.5 hours to come back close to what my normal fbg reading is (usually my daily high). I made a fat bomb and took my evening metformin, woke this morning with the highest fbg I've had in 2 weeks I hope a supid 1/2c of coleslaw didn't knock me out of ketosis.

About a week ago I bought potato salad from the same deli, tried 1/4c of it, and had a tiny 10pt spike at an hour that was gone at 2hrs. It is hard cooking for 7 nondiabetics then not being able to even consider eating the same food.

John.in.France 02-12-2013 15:10

As VeyJay and Gram said, buying pre-made coleslaw or potato salad isn't really an option for us now. You have always to ask yourself, "what's in it?" and you rarely get a straight answer!:(

On cooking for others, why are they not eating your diet? That's basically what happened to me two and a half years ago - I started eating much as the wife had been doing for quite a while. A couple of weeks later, it didn't strike me as an issue! Start weaning them off high carb ;)

foxl 02-12-2013 15:25

I miss the convenience of pre-made stuff but do NOT miss: the sugar, the additives to preserve them (in some) and the feeling I am playing Russian Roulette with bacteria vs. hygiene measures by my grocery store!!!

Apercula 02-12-2013 15:37

Quote:

Originally Posted by John.in.France (Post 143189)
On cooking for others, why are they not eating your diet? That's basically what happened to me two and a half years ago - I started eating much as the wife had been doing for quite a while. A couple of weeks later, it didn't strike me as an issue! Start weaning them off high carb ;)

I would love to get my parents, especially, onto LCHF, but I'm sure there would be extreme resistance. The other 5 here are group home residents. With the resistance our Drs. give us to LCHF, imagine the response government agencies would give to putting our residents on such a radical nondietician supported diet.

I am at the point a month or so into this trip, that I have a pretty good idea what base foods I can eat and be around my goal. I have just begun to experiment with questionable foods to see what I can and cannot have. Store bought coleslaw is a definite cannot.

Bman 02-12-2013 23:46

I really missed coleslaw, so I roughly follow this recipe. I don't use that much splenda. It is really pretty good if you like this style coleslaw.

Sugar Free KFC style Coleslaw

Ingredients

1 package finely shredded cabbage or 1 head
1/2 cup mayonnaise
1/3 cup splenda
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons minced onion

Directions

Be sure cabbage is chopped up into very fine pieces (about the size of rice).
Combine the mayonnaise, splenda, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.
Add the cabbage and onion, and mix well.
Cover and refrigerate for at least 3 hours before serving.

Nutrition Facts
Serving Size 74 g

Amount Per Serving
Calories 56 Calories from Fat 31
% Daily Value*
Total Fat 3.5g 5%
Saturated Fat 0.6g 3%
Trans Fat 0.0g
Cholesterol 3mg 1%
Sodium 123mg 8%
Total Carbohydrates 5.0g 2%
Dietary Fiber 1.8g 7%
Sugars 2.2g
Protein 1.1g

Vitamin A 2% • Vitamin C 31%
Calcium 3% • Iron 1%

Gram 02-13-2013 00:33

Too many carbs for me Bman. Mine has less carbs and tastes good

COLE SLAW DRESSING
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon fresh lemon juice--I use the bottled
1 teaspoon sweetner
1 teaspoon coarse salt
1/2 cup mayonnaise
1/4 cup sour cream
1 small onion, grated or tablespoon minced onion flakes

Mix all ingredients together and refrigerate until ready to use


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