I recently read some information regarding fiber content in foods. The info. stated that it requires more insulin to metabolize apple juice than the same apples required to make the juice.
I have always been told by dieticians & doctors to strictly consider the carbohydrate content. Should I be making a compensation for the fiber? I’m on a pump so meticulous carb counting is extremely important to me.
I was told by my father (a type 2 diabetic) that he subtracts the fiber content from the carbohydrate content. That doesn’t sound right to me.
I’m a little confused… does anyone have any insight on this topic?
The ADA says to subtract fiber if there’s 5g or more of fiber in something, and just use whatever carbs are leftover. I’m sure lots of folks will add their experience with that, but it seems to me that most people who do that find their post-prabdial BG’s end up too high. I tried it when I first learned about it, and my BG’s would inevitably be high. I understand the mechanics behind the recommendation, but it doesn’t work for me, so I quickly learned not to do it. If something I eat has considerable fiber, I just do a combo bolus to account for the modulated carbohydrate absorption.
Yes, typically if something lists 5 or more grams of carbs, you can subtract the fiber grams from the carb grams to get the total carbs… sometimes referred to “net carbs” or “net impact carbs” on prepackaged food. I do this at home; add all my carbs for the meal, add the total fiber and if more than 5 grams I subtract. Anything less than 5 grams really makes no difference to me. We are all different so what works for some may not work for you; it’s all trial and error. Most of the "carb counting " and diabetes booklets I got from my CDE had a section on subtracting fiber from carb totals.
I was told by a dietician something similar to what Kristy & Lee Ann wrote, but with a slight variation. If a food has 5g or more of fiber, to deduct 1/2 of the fiber content total from the carbs. This doesn’t usually end of being much of a deduction. I count carbs carefully, too, & figure total carbs without subtracting fiber. Some foods with a lot of fiber don’t effect my BG, but some do. I can eat high fiber rye crackers fine, but other things with an equal of amount of fiber send me high. Easier for me to stick with total carbs than to guess & experiment with which high fiber foods will effect me & which ones won’t.
Kevin I am a new member and I would like to say to you that I am a type 2 dibetic and I am on fiber intake. when I tell people what I eat, I get I wouldn’t eat that for breakfast. My breakfast
1/2 of beans ( different beans every day) I like black beans the best (I buy can beans drained and wash off I do add spices to the beans when I cook them.
double oats 1 1/2 cup (different types of fiber
this is just breakfast for the day.
total carb choices 9 to 10 a day I do have different dishes if you like to have thems New member
We make sugar free, high fiber muffins. When we started making these muffins, I thought that they would be fine for
Type 2’s but not Type 1’s. The feedback I’ve been getting from Type 1’s is that many of them are seeing that they need less insulin during the day. Type 2’s get even more benefits. But, when I ask the endocronologist about the mechanisms working, nobody seems to have a full grasp as to why the fiber is doing this. Also, the muffins have 6 different sources of fiber (wheat bran, oat bran, chicory fiber, flax seeds, sunflower seeds, psyllium). Which fibers are more beneficial? Not sure.
I have studies (Type 1 & 2) and all the ingredients listed on our website http://www.miraclemuffins.com . In my opinion, there isn’t enough supporting research on fiber and diabetes. Of course, drug companies wouldn’t be too happy if people were able to manage their diabetes with less medications and more fiber!
