total carb. and dietary fiber question

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LanieG
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Date Joined Nov 2006
Total Posts : 5402
   Posted 7/2/2007 6:00 PM (GMT -7)   
I'm fuzzy on something and hope someone will explain this to me in simple terms.  I'm always looking at the Total Carbohyrate grams to determine if I can eat whatever it is with peace of mind.  I've read somewhere, here maybe?, that we actually should subtract the dietary fiber grams from the total carbohydrate.  Does this mean that if it has a high number of grams of dietary fiber then the effect of the carbs would be delayed instead of giving a sudden spike?  So, a carb is not always like other carbs, depending on its fiber content?  Unfortunately, whether it has a high fiber content or not, whatever the food is, my blood sugar still rises more than I want.  So, is this just my experience?  For example, Wasa Fiber Rye Crisp Bread has total carb. 7 grams, dietary fiber 2 grams.  If I eat one crispbread, my reading goes higher than I expected. 
   confused     Lanie


"pre-diabetic" controlled so far by diet and exercise
following low/no carb diet, no meds


fergusc
Regular Member


Date Joined Dec 2005
Total Posts : 230
   Posted 7/3/2007 3:04 AM (GMT -7)   
Hi Lanie,

That's a good question. Here in Scotland products may have fibre and carbohydrate listed seperately, or sometimes both are combined under the carbohydrate heading. I believe in the US that your regulations insist that fibre is labelled as carbohydrate too.
Generally, indigestible fibre will have a very small impact on blood sugars where other carbohydrates can be at the opposite extreme. Things like celery, brocolli and cauliflower for example are mostly fibre and have a very low impact on my blood sugars.
I've been trying the GG Scandanavian Bran Crispbread recently but, like you, they have more of an effect on my blood sugars than I expected, despite their 42g of fibre and 2.8g carbohydrate per 100g. One thing I notice is that in any given pack of crispbreads they will vary in thickness to a great extent. Some can be twice the thickness of others which makes the 2.8g-fiibre-per-slice rule a bit meaningless - it could conceivably be less than that or as much as twice that, even before you factor-in a tolerance of 20-30% for the nutritional measurements in the first place. This is not an exact science by any means!
One thing is certain though, we all seem to react differently to different foods. I suppose it's trial and error for most of us to find the foods that work for us and those that don't. If only there weren't so many in the latter category......

All the best,

fergusc

4sons
Regular Member


Date Joined Dec 2006
Total Posts : 406
   Posted 7/3/2007 12:09 PM (GMT -7)   
Lanie ... where did you find them?? Did you order them online? I've been thinking about trying both the Wasa Rye as well as the GG Bran Crispbreads as Bernstein refers to them.

Fergusc ... will you continue eating them?
Cheers -

Ruth/4sons

age 52/Type 2 diabetic/"controlled" by diet and exercise


LanieG
Forum Moderator


Date Joined Nov 2006
Total Posts : 5402
   Posted 7/3/2007 3:18 PM (GMT -7)   

HI Ruth and Fergusc,  this package of Wasa Fiber Rye lists dietary fiber and sugars separately with their respective grams under Total Carbohydrate.  So, I'm wondering if I should consider 1 crispbread to have just 5 gr. carbohydrate if I discount the 2 gr. fiber.  Well, actually, it might not matter. I've had mostly higher readings afterwards anyway.  So, maybe I could get away with 1/2 cracker.  Sometimes I think this is too ridiculous, like counting grains of rice (which I can't eat anyway.)  A piece of meat the size of a deck of cards.  What's next?  Soup in a thimble?   skull

Ruth, I bought it at Kroger in a section that seems to have imported crackers in the bigger cracker/cookie section. 

Lanie  
"pre-diabetic" controlled so far by diet and exercise
following low/no carb diet, no meds


fergusc
Regular Member


Date Joined Dec 2005
Total Posts : 230
   Posted 7/3/2007 3:20 PM (GMT -7)   
Ruth, I think I'll keep a packet on standby for when I need to raise my blood sugars after exercise without sending them too high. They're quite tasty with butter and cheese or sliced meat. They're not going to become a staple though....
 
All the best,
 
fergusc

4sons
Regular Member


Date Joined Dec 2006
Total Posts : 406
   Posted 7/3/2007 4:33 PM (GMT -7)   
Lanie ...

LOL. I hear you. Today as I made lunch I mentally stacked up my Meijer's "chicken tenderloins" and thought they equalled a deck of playing cards. But then there was the thickness to compute. Too confusing. I just ate them.

I looked for the Wasa Fiber Rye today in the grocery and could find tons of OTHER Wasa products ... but not that one, of course. There was something with 8 grams of carbs and 2 fiber. I considered it briefly and then discounted that, too. TOO confusing.

Besides, we all know I'm a carb addict. I better off leaving my addictions alone. <sigh>

Fergusc, they would be great with a slice of meat and swiss!!!
Cheers -

Ruth/4sons

age 52/Type 2 diabetic/"controlled" by diet and exercise


LanieG
Forum Moderator


Date Joined Nov 2006
Total Posts : 5402
   Posted 7/3/2007 5:09 PM (GMT -7)   

Oh, Ruth, I'm telling you sometimes I end up worrying about the tiniest piece of food, wondering if it will drive the readings up.  Then, I eat it anyway.  The above message was probably a reflection of my frustration.  Well, I think I"m back to normal now.  Kroger and Schnuks are the main supermarkets here not counting WalMart.  I have found that one Kroger may have different choices than the other one.  I found the Wasa Rye at only one of the two Krogers in my vicinity. 

Happy 4th.

Lanie


"pre-diabetic" controlled so far by diet and exercise
following low/no carb diet, no meds


4sons
Regular Member


Date Joined Dec 2006
Total Posts : 406
   Posted 7/3/2007 5:38 PM (GMT -7)   
And "no soup for you!"

LOL
Cheers -

Ruth/4sons

age 52/Type 2 diabetic/"controlled" by diet and exercise


LanieG
Forum Moderator


Date Joined Nov 2006
Total Posts : 5402
   Posted 7/3/2007 5:48 PM (GMT -7)   
  sad Aww please?  No more whining, honest.  nono    Now, I really have to boil some eggs.  Have a nice Fourth!
Lanie
"pre-diabetic" controlled so far by diet and exercise
following low/no carb diet, no meds


Jeannie143
Veteran Member


Date Joined Apr 2004
Total Posts : 6056
   Posted 7/4/2007 6:51 PM (GMT -7)   
The general rule of thumb for the Zone food plan is that you can't subtract the grams of fiber from the carbohydrate until the number reaches 5 gm. fiber. So, if you had a piece of bread that had 15 gm carb total and 5 gm fiber (It would taste like sawdust!) the total would be reduced to 10 gm. carb total IMPACT. Generally speaking, what this means is that the carbs are so wrapped up in the fiber that your body can't access them all. Fiber tends to move food thru the GI tract faster so there is less time for the absorption of all of the nutrients.

When they break down food in the lab they measure the carbs as if you consumed and absorbed the whole thing, not allowing for some people's differences in absorption. Hope this helps.
~ Jeannie, Forum Moderator/Diabetes & Fibromyalgia
~Please remember that 50% of all doctors graduated in the bottom half of their class! Yours may be one of them...
==================
"People are like stained glass windows: They sparkle and shine when the sun's out, but when the darkness sets in, their true beauty is revealed only if there is light within."
- Elizabeth Kubler-Ross


4sons
Regular Member


Date Joined Dec 2006
Total Posts : 406
   Posted 7/4/2007 10:57 PM (GMT -7)   
REALLY .. it has to be five grams of fiber? Never knew that ... thanks for the great informaiton!
Cheers -

Ruth/4sons

age 52/Type 2 diabetic/"controlled" by diet and exercise


AMM
Regular Member


Date Joined Dec 2006
Total Posts : 234
   Posted 7/5/2007 3:52 AM (GMT -7)   
The soup I had last night would have been deadly enough in a thimble. It wasn't that it raised my blood sugar. It was so spicy hot that I thought I was going to die. I can usually stand pretty spicy food. This made me break out in a cold sweat and put my face in actual pain. Actually, it tasted very good until I bit into something in it that was super, super hot! I could not taste anything for hours.
What doesn't kill you makes you stronger.  Shouldn't I be invincible by now?


gelchick
Regular Member


Date Joined Aug 2006
Total Posts : 477
   Posted 7/5/2007 9:25 AM (GMT -7)   
Oh yum! Do you have the recipe for that soup? I love really spicy foods. It sounds like it may have been laced with habenero peppers.....:-0 sandy

I just want to live happily ever after-every now and then. Jimmy Buffett


AMM
Regular Member


Date Joined Dec 2006
Total Posts : 234
   Posted 7/5/2007 9:56 AM (GMT -7)   
Nope. It was take out.
What doesn't kill you makes you stronger.  Shouldn't I be invincible by now?

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