My worst spike food


#1

I think I have found it. It is cornbread. Folks from different parts may not know what it is but it is a staple on the dinner table of quite a few southern households. Good cornbread, especially buttermilk cornbread, is something that a lot of folks in the south find hard to resist.

Well I was weak last night and indulged in some, boy was that a mistake. My sugar spiked to 210 and was still there at bedtime. I was able to get it down to 99 by morning but it still spiked backed to 120 later in the morning even though I had not eaten anything.

So I'm swearing off of cornbread.... Sorry Paula Dean.

I'm sure going to miss it.

Gary S


#2

I would think that folks would be able to decode "corn+bread" to figure out what it is? I don't eat it that much but I don't recall noticing it spiking that much? How much did you eat and what did you do insulinwise? There must be a way to get it?


#3

strawberry jam is a killer!


#4

But strawberry jam is sooo delicious. I find just bread is really bad for me, and mashed potato. I can't tell you how I crave a slice of toast and butter, am sure it is because I know I really should not eat it.


#5

Sometimes what we consider problem foods simply has to do with portion control. Now, did you have a pice that was an inch square or three inches square? I often blame foods for being spikers, when in fact it is that I always eat too much of them and do not take enough insulin to cover. My grocery store makes these kick-butt sour cream raspberry muffins. I can eat a half of one, but not a whole one. But shoot, what are you going to do after eating a delicious morsel and then seeing the rest o your plate? So, I just don't get them.


#6

Sorry to hear. I know what you mean re: scary spikes. A couple surprises I've experienced: sukiyaki, hard apple cider. Yes, I've sworn of those foods.

There are ways to make healthier cornbread. I make corn muffins (portion size automatically limited!) with whole wheat flour, corn meal & some garbanzo flour.


#7

That is a huge spike. If you make the recipe from Southern Living, I ran it through the counter and figure it only has 14g of carbs per serving.

I seem to do much better with corn than wheat. For me, wheat products are evil. I can eat a single slice of bread and pay for it at two hours.


#8

Pretzels and wheat thins are the two things I have never been able to figure out. I need to bolus for much more than the actual amount of carbs for even 1/4 of a serving, and still end up spending the next few hours with correction boluses. Some things just aren't worth it to me.


#9

The reason cornbread is so bad is because the cornmeal slows down the digestion, making the spike come a bit later and more pronounced. I find that anything with cornmeal in it has that effect, so I just stay away. I'm a T1 and I find that bread in any quantity just causes prolonged BG issues, so I try to avoid it as much as possible.


#10

Cornbread!! Strawberry jam!!! Two of the best foods in the universe. I agree with Kathy, it's all about the portion. I have found that life is easier if I just leave things like these off my plate. However, sometimes they are just to tempting. What works for me is to treat them like a condiment. The other day I ordered a chef's salad which came with a biscuit, a very, very good biscuit. I had been on the low side so I indulged and ate half of it. It was so good i wanted to eat the whole thing and order more. But, I stayed with the half. Happy for the treat and without a spike. The next day (we were on vacation) I had two hand dipped onion rings with my bunless burger. Things like this keep me sane (an arguable point)and out of BG hell.


#11

I want to say pizza, but in looking at my BG logs, my worst spikes are actually from oatmeal and fruit. I'm talking about 4 oz. of old-fashioned rolled oats with no sweetener and half a grapefruit or a small clementine. This breakfast (approx. 25 carbs according to Calorie King) has consistently raised my BG a lot- once I went from 97 mg/dl to 237 mg/dl. Needless to say, I have given up oatmeal (and fruit for the most part)! I'm sure I could figure out the right bolus and be fine, but I have no desire to take a huge dose of insulin just so that I can eat a small bowl of oatmeal.

I haven't had cornbread since I was diagnosed, but I can imagine it would be hard to bolus for, as it can vary in how sweet or dense it is. And it's hard to just have a little!


#12

For me it's bagels--and I love bagels and cream cheese.


#13

Most cornbread is made with plenty of sugar as well.


#14

I think I should be able to cover it with insulin once I get this carb counting business figured out. I have an appointment later this monthwith a dietician/CDE to start learning how to carb count. Even though I have been on MDI for a little over a year I still consider myself a novice.

Gary S


#15

Unfortunately, that is not necessarily true, Gary. Each of us have some foods that we can't accurately and predictably bolus for. For me it's cereal and rice. So I find it just easier to not eat those things. Hopefully cornbread is not one of those foods for you, but it's a possibility. It seems like you should just be able to figure out the right amount of insulin but some foods just confound that logic!


#16

[spiked backed to 120]...I think that statement is possibly a oxymoron in the PWD world...;-)

If someone is calling a 120mg/dL a spike their probably setting themselves up for a little disappointment. JMHO

Don't eat the corn bread..being a Southern boy I know it's hard but there is life beyond corn bread.....

I would take a 210mg/dL for some peach cobbler and ice cream a couple of times a year...I could get hit by a bus tomorrow so sometimes I just go for it.



#17

I agree on both counts. Peach cobbler and ice cream would out trump cornbread any day. As for spiking back to 120 I would be happy with it but thought it unusal for it to go back there from an 90ish reading when I had eaten nothing that morning. I have my basal dose of Levemir set about right. 99.9% of the time my read will stay within 5 points of my morning read all the way thru to lunch when I eat no breakfast which is my usual daily routine.

Dang it now you got me dreaming about peach cobbler and I cream. :)

Gary S


#18

You know, bsc, I', noticing that problem also with wheat. And, wheat tends to make me retain fluid, which, as a kidney patient I must be very mindful of.
It is so amazing how much we can continue to learn.


#19

What a great discussion. The various feedbacks were most interesting!


#20

I haven't gone above 200 in months (I think). Then there was lunch at a Chinese place yesterday. I ate modestly of the white rice, but our order also included dumplings and a noodle dish. The gooey sauce on our "Fish Fragrant Pork" seemed suspect, so I tested: 205. (Motivated me to get some activity; I swept & washed the floor, so there was a silver lining.)

When I know I'm eating Chinese I try to
*have brown rice ready
*order a vegetable-based dish

As for this lunch: live & learn!