Can Seasonings cause BG Spike?

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Can Seasonings cause BG Spike?


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Old 08-29-2017, 02:05   #1
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Default Can Seasonings cause BG Spike?

Hey everyone,

So today for dinner, I pan fried some chicken tenderloins in coconut oil. With that, I prepared:

green squash
mushrooms
green pepper
brussels sprouts
cauli rice

I used seasoned salt, pepper, and garlic powder.

My BG before dinner was 98. An hour later, it was 142! It went down to 118 after 2 hrs.

Any idea why my BG shot up to 142?

Thank you so much for your help.

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Old 08-29-2017, 02:08   #2
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What were the total carbs of everything?

It all comes down to the number of carbs you can handle in any given meal.

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Old 08-29-2017, 02:49   #3
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Next time you get an unexpected high number, wash your hands and test again.

But, looking at that list - that's a lot of vegetables, and you may have exceeded your carb limit. I know Brussel's Sprouts are rather carby - I have to limit them (which is a pity because I really like them).

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Old 08-29-2017, 02:52   #4
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Quote:
Originally Posted by Cricket View Post
What were the total carbs of everything?

It all comes down to the number of carbs you can handle in any given meal.
YIKES...I don't know how many carbs I consumed . I just thought if I low carb'd it, I didn't have to worry about BG spikes. Maybe I shouldn't have eaten all those veggies. The last time I ate chicken tenderloins, I ate them with squash noodles, and my BG didn't spike. I know cauli has carbs, but I ate maybe 1/2 cup. Everything else is low carb.

On the Diet Doctor website, it says that veggies grown above ground can be eaten freely. I stick to these veggies, so I haven't been counting carbs.

Just when I think I have a handle on it...

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Old 08-29-2017, 12:54   #5
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Quote:
Originally Posted by alamogirl View Post
On the Diet Doctor website, it says that veggies grown above ground can be eaten freely. I stick to these veggies, so I haven't been counting carbs
That would be true for non-diabetics who are using LCHF for weight control, etc. For us diabetics, the rules are different. EVERY vegetable has some carbs, so we have to measure and calculate them all.

It's a bummer, I know.

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Old 08-29-2017, 13:01   #6
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To answer your question about seasonsings. To quote Cricket... "it depends"

Herbs from leaves - the amount would probably be too small to have more than .5g carbs, if that, per, say, a Tablespoon

Garlic powder - garlic certainly does have some carbs, but, again, most people don't have too much at a time.

Onions and Onion Powder - now this one has more carbs and definitely needs to be used in limited portions.

I have looked these up in the past but don't remember the exact carb counts - but do remember that I have to restrain myself especially with onion, and some with garlic.

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Old 08-29-2017, 20:46   #7
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See, I learn something new everyday. What would I do without you guys! I didn't even consider that "good" veggies still have carbs that we need to account for. Ok, makes sense.

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Old 08-29-2017, 21:04   #8
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Quote:
Originally Posted by alamogirl View Post
I didn't even consider that "good" veggies still have carbs that we need to account for.
The advice to eat only vegetables that grow above ground is simple, but it is complicated by the carbohydrate levels in many vegetables that grow above ground, like onions, peas, tomatoes, winter squash, ... Too bad, because the "above ground" rule is much easier to follow!

But, alamogirl, you also make a point about seasonings. The ones you used are low-/non-carb. But there are many commercial seasoning mixes that include sugar outright or have some derivative (maltose, lactose, etc.) in their ingredients. It's stealth carbs like those that can snag the LC folks here. I've already tossed a few from my pantry because I don't like them enough to add their carbs to whatever I'm putting them on.

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