Do you count carbs and subtract fiber?
Or just use a carb ratio that adjusts for them if you tend to eat similar meals ?
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I don’t subtract fiber. I tend to eat the same breakfast and lunch, so I know the carbs for those dishes. Dinner is usually not too different from night to night. We make about 7 different dinners and I know about how many carbs they include. I don’t like to count carbs, so for me, since I like the food, not changing the meals too much is just easier.
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Actually John, I eat 25-30 carbs per unit of insulin. Before Bernstein I took 40 units of insulin most of my life. I greatly reduced my insulin requirements when I started eating only 30 carbs a day. Then when I lowered the fat, I could eat almost 10 times the amount of carbs on the same low amount of insulin.
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Ahhh, you are thinking much more about this than I am. I didn’t subtract fiber when I was eating 30 carbs a day and I don’t when eating 260 carbs. I just know that I am eating almost 9 times the amount of carbs now than I did when following Bernstein. The guys who started Mastering Diabetes didn’t recommend subtracting fiber when they trained me and since Cyrus Khambata has a degree in mechanical engineering from Stanford and a PHD in nutritional biochemistry from Berkeley, I just did what he suggested. It is working for me.
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@John_Bowler
The problem becomes you are calculating it by a “total” amounts. What we can actually eat varies per person. My carbs are a high percentage of my calorie intake. I am total low calorie because my requirement for calories has always been lower than recommended levels. I have always been that way, literally from birth. And I am older now and less active. If I ate even close to the amount of carbs or calories recommended even for my age, at any point in my life, I would have continually gained weight. So my carbs can’t be over what my total calories are for the day.
Going by just “total” amounts to fit categories, you would consider me low carb, low protein and low fat. But it’s just because it’s low calorie.
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I was like this from the get go after dka, I never eat grains, potatoes etc. now. that is great if you can eat a lot of meat etc. but that doesn’t work for me either I need a fair amount of carbs to keep me stable, fruit, chocolate, veggies and grain free crackers/ tacos etc. are all ok for me. Higher sugar items in small portions. I can eat cow milk yogurt now too and make my own.
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You could try making your own that way and see if it helps. I leave mine in the oven over night. The light is broken and can’t be fixed without buying a whole new panel etc. so I preheat to 170 and let it cool a bit. I don’t strain it and it is ok for my bg. I nearly always raise basal a lot after eating once I hit 120 and up.
I also could not eat dairy except cream but then some low carb yogurts came out. But they all have sweeteners and even worse citric acid etc. which irritates me and they are expensive. I decided to try this and it works for me. I use whole milk.
One of the brands I ate said they strain the greek yogurt specifically to reduce carbs. Two good Yogurt, another good one is ratio protein yogurt.
Or you can make it with non dairy milk. I did that a few years ago with almond milk but it tasted bad to me. There was one coconut milk yogurt that was great at wf, coyo. But it was often moldy and very high fat, it tasted great though. I recommend using real yogurt always as your starter.
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