Is this a big rise in bsl?

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Is this a big rise in bsl?


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Old 11-27-2013, 14:31   #1
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Default Is this a big rise in bsl?

Is a peak of 2.5 mmol/L one hour pp a lot after having a toasted sandwich?


I use two slices of pumpkin seed bread (26g) and that is usually the only carbs I have in the sandwich (aside from maybe 2-3 carbs of hot chilli sauce occasionally). The bread I use is Burgen pumpkin seed bread. I usually have it with salmon or tuna and about 30g cheese.


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Old 11-27-2013, 14:35   #2
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It's not the amount of the spike, it's where it puts your BG during the spike. If it's above 7.8 (140) then it's too high.

Personally, I don't like the way going up and coming down makes me feel. I'd rather not spike over 1.1 (20) at any time, and want to keep my BG level under 6.7 (120) always.

There are so many good low-carb bread substitutes that there's no need to resort to any commercial breads, even those that say they're low-carb (and usually aren't so much).

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Old 11-27-2013, 14:38   #3
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I just noticed you're T1. Are you able to cover the 26-28g carbs with insulin okay?

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Old 11-27-2013, 14:47   #4
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Quote:
Originally Posted by VeeJay View Post
It's not the amount of the spike, it's where it puts your BG during the spike. If it's above 7.8 (140) then it's too high.

Personally, I don't like the way going up and coming down makes me feel. I'd rather not spike over 1.1 (20) at any time, and want to keep my BG level under 6.7 (120) always.

There are so many good low-carb bread substitutes that there's no need to resort to any commercial breads, even those that say they're low-carb (and usually aren't so much).
Well it spiked to 7.9 from 5.4, so not ideal, but not terrible either.

I was thinking I would try some low carb bread substitutes.
At this point I really don't eat much bread and don't mind avoiding commercial breads, It would be a lot healthier to make my own anyway

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Old 11-27-2013, 14:51   #5
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Quote:
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I just noticed you're T1. Are you able to cover the 26-28g carbs with insulin okay?
I could experiment with a combo bolus of insulin (pump) perhaps, which may help to take care of some of the spike.
But if I can find a nice low carb bread substitute than I don't really see the need. Was just curious what others think, if I should avoid the bread or keep it.

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Old 11-27-2013, 15:34   #6
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My bread is whole grain, and only 9 carbs per slice. Pepperidge Farm and Country Kitchen are two companies who make that bread. I eat open faced sandwiches with only one slice of bread.

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Old 11-27-2013, 15:42   #7
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My bread is whole grain, and only 9 carbs per slice. Pepperidge Farm and Country Kitchen are two companies who make that bread. I eat open faced sandwiches with only one slice of bread.
Afraid we don't have it in oz This week I'll look and compare the different breads in the supermarket, but I'm pretty sure this is the lowest carb slice of bread available in most supermarkets. So at this point, looks like I'll have to make my own.

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Old 11-27-2013, 16:23   #8
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When I use bread and it is not often - but I do have my week moments As I will this weekend with left over turkey -- I use pepperidge farms very thin 100% whole wheat -- it is only 40cal / 6.5g of carb per slice...

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Old 11-27-2013, 16:30   #9
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I sometimes use low-carb flat bread. About five carbs per slice. Batter seems to cause me the highest spike.

Bugg fried chicken is a daily substance in South Georgia

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Old 11-27-2013, 18:38   #10
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My 2¢ is that if you can take it or leave it as regards bread, then leaving it is the better part of wisdom. Even if you can cover it with insulin, why increase your insulin usage if you don't really care? Save the insulin for something you really crave - can't live without!




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