Last week I shared my 3 most surprising lessons from my continuous blood glucose monitor experiment.
I was pleasantly surprised by the response.
So here are some other lessons which are changing the way I eat.
3 Foods I’m Going to Start Eating
1. Puff Pastry
Years ago I used to make puff pastry on the regular. Given that it’s 50% butter, I was wondering if the fat content would be enough to offset the blood sugar rise you’d expect from the flour.
So I made some fish pot pies with puff pastry lids.
I kept my pastry serving small at around 50g (2oz) (no problems finding takers for the extra).
Was pleasantly surprised that the pastry caused only a modest increase around 8pm (see graph below).
While I wouldn’t recommend pastry every day. It’s something I’ll cook from time to time. Curious to see what will happen if I replace some of the flour in the pastry with almond meal.
I’ve already shared how a large bowl of Lentil Soup caused a late night spike.
But a modest serve of Lentilotto (like risotto but made with red lentils) was a-OK (see graph below). So I’m enjoying lentils again about once a week.
2. Homemade Ravioli
I love making this almond pasta for the boys as it’s much more nutritious than dried pasta with the egg and almond meal. And cooks in 2 minutes.
But it does still contain flour, so I haven’t been eating it.
Super excited to test a batch of lamb shank ravioli using Almond Pasta.
Again, I kept my serving modest (didn’t weigh it). And there was no major spike (see graph below).
So if you come to my place on the weekend, I might just cook up a batch of ravioli.
NOTE: The large spike on the left is from lentil soup the previous evening. The slight increase at 9pm is from the ravioli.
The Larger Servings of Protein Experiment
After reading about gluconeogenesis and the concept that our bodies are able to convert protein in to glucose, I’ve been very conservative with my protein serving sizes.
I was keen to see what would happen if I ate an extremely high protein meal.
So one night I had a 300g (10.5oz) fish steak with a side of canned mackerel 75g (3oz) and a few salad leaves. Definitely not a recipe I’ll be sharing any time soon.
Interestingly my blood sugar had a modest spike around 11pm (see below) even tough I had eaten practically no carbs for dinner at 6.30pm.
Planning to experiment with this further but currently thinking that modest serves of protein (around 150g / 5oz) are best for stable blood sugar.
More on my diabetes journey
- 6 Surprising Lessons from Having Gestational Diabetes
- 3 most surprising lessons from my continuous blood glucose monitor.
- Is restricting your diet really bad?
- How to Cater for Different Diets Without Cooking Multiple Meals
- How I Got Pregnant at Age 43 (even though I have PCOS)
- 3 Reasons I LOVE Eating Low Carb
- 3 Biggest Mistakes of Low Carb Bakers
What about you?
Is there anything you’ve reintroduced to your diet recently? Any experiments you’d like me to do?
Let me know in the comments below.
As always, have fun in the kitchen!