Wheen i ccok dried fruit in my oatmeal -- I don't add more sugar. But then I've weaned my self off a lot of things tha t have extra sugar in them ( why does peanut butter have sugar in it)

and just as a matter of I can't help myself. ... when some uses the term high carb -- what they usually mean is that a small amount of food has about 15 grams of carbohydrate s -- in the case of oatmeal that means 1/2 of a cup. ( rice is about 1/3 of a cup) Broccoli is not high carb it takes about 1 and 1/2 cups to get to 15 grams of carbohydrate. aq

and Nathaniel just stood on the send button.

one more thing

you can get dried without added sugar. Not cranberries, but cherries, berries , apples,etc. So as long as you are paying attention -- usually it is 2 tablespoons to 1 serving of fruit.

and I have to do this with food. I do not believe that anyone food is so perfect or so evil that you should never eat it ( BTW I don't believe twinkies are food) I havve one friend who has to eat a lot of fiber I have another that just can't handle it. You have to know what works for you

Work is still kicking my ass. I'm trying to relax and not undo the ER, but I have plans this afternoon, and everything is moving like molasses.

when some uses the term high carb -- what they usually mean is that a small amount of food has about 15 grams of carbohydrate s

I've never heard people clarify it in such specific terms. I've heard people use the phrase to mean starchy, non-fiber-y carbs that quickly break down to sugar and spike your insulin, like Wonder Bread or a Moon Pie.

But I know that you (beth) are pretty well-educated on all that because of your diabetes, so that usage of it is interesting. I probably hear "high carb" from women's magazines and people who are dieting and so forth, who don't understand (or even know) the whole 15 gram rule.

My understanding is that the fiber of "high carb" foods that are also high in fiber does help to ameliorate the insulin spike one would get with a Moon Pie. But I'm not diabetic, so I don't pay as close of attention to that nutritional fine print the way diabetics do.

And then of course people's bodies are different, and maybe the fiber in oatmeal does ameliorate the insulin spike in most people but not everyone, in which case, well, eggs are a lovely breakfast food.

I've never heard people clarify it in such specific terms. I've heard people use the phrase to mean starchy, non-fiber-y carbs that quickly break down to sugar and spike your insulin, like Wonder Bread or a Moon Pie.

It's been helpful to me to understand it that way. Like beth said, the part of a donut that equals 15 g of carbs is incredibly small compared to the amount of broccoli, for instance (or even rice or whole grain) that equals 15 g of carbs.

I don't like to cut anything out completely, because if it's forbidden it's all I want, but I know if I'm going to have pancakes, I know I have to watch my carbs (and make them healthier carbs) later in the day.

I guess I'm used to people who use "low carb" (for whatever definition they choose) to lose weight. (I remember how the Weight Watchers POINTS system was set up so that more fiber meant lower points.) The people I knew weren't real up on how the carb content affects insulin levels and whatnot; just that "lower carb is always better."

My house is clean. Well, mostly. The floors and kitchen are. Will attack the tub later.

Tried to figure out what is going on with work, and I'm just at a loss. It's very random and I can't see the pattern. But it is a showstopper until they figure out what the hell is going on. It may be the test environment, but if that's the case, they need to figure out what it is, and make sure we don't do that in ops.

I started having half of a peanut butter sandwich for breakfast a couple of weeks ago, I think because of a buffista, and it really has helped keep me from being starving an hour later. I find I can have oatmeal or cereal as lunch, rather than breakfast that way without feeling the need to snack all day.

There are so many words that have real meaning in the nutrtional world that get thrown around very loosely. Sugar / honey / maple syrup all have about 15 grams per tablespoon. fiber does offset - the carbs some which is the thing about whole grains .

As far as I can tell diabetes is a lot about portion sizes. there are people that eat vegan diets and others that go Atkins -- both can be successful way of influence blood sugar. the only thing that is can say seems to be truly bad for diabetics is overly processed food - and since that strips fiber, vitamins , etc out of food and puts not food chemicals in ( meaning not nutritional ) that makes sense to me.

What that means - i don't eat a t mcdonalds. In fact the last time i tried , i couldn't because things tasted bad to me. and If i had to eat there for breakfast - I'd stick with an egg mcmuffin. Because if I am in a situation where I have to eat at Macdonald -- that means I don't know what or where I am eating next. so I have to try an balance everything.

fiber does offset - the carbs some which is the thing about whole grains .

I assumed that was the case with oatmeal. But maybe it's not as healthy as I thought. It might be an insulin death bomb (in which case I'm going back to eating captain crunch, dang it). I never think about that stuff.