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Diabetic problem with sugar in bacon?
G'day mates,
A diabetic friend was telling me this evening that when he eats out for breakfast he ends up with rapidly spiralling blood sugar levels following eating at one particular cafe in town. Whichever cafe he eats at, he orders bacon, eggs, and sausage; plus coffee and two slices of toast. [I think you yanks may call sausages "links"?] I suggested the problem may be due to more than the usual contamination of the snags with cereal products at that particular outlet; but he was adament it had to be a *sugar* rather than more complex carbohydrates that caused the problem for him because the rise in blood sugar was so rapid. He did say he thought it might be the bacon because, while it tasted pretty much as you would expect bacon to taste, there was a subtle difference in flavour compared to "normal" bacon at other places. Coincidentally, one of the threads here in RFC tonight concerned "Canadian bacon" which someone referred to as "sweet pickle-cured bacon". That made me wonder if there is indeed a bacon which is cured with rather more sugar in the brew than traditionalists might expect? A quick google hasn't got me all that far towards resolving this question, so I'm hoping someone here in RFC may be familar with the ways bacon can be cured and can offer comment on the possible sugar content of the methods used. Thanks in advance for your response(s). Cheers, Phred. -- LID |
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Diabetic problem with sugar in bacon?
"Phred" > wrote in message ... > G'day mates, > > A diabetic friend was telling me this evening that when he eats out > for breakfast he ends up with rapidly spiralling blood sugar levels > following eating at one particular cafe in town. > > Whichever cafe he eats at, he orders bacon, eggs, and sausage; plus > coffee and two slices of toast. [I think you yanks may call sausages > "links"?] > > I suggested the problem may be due to more than the usual > contamination of the snags with cereal products at that particular > outlet; but he was adament it had to be a *sugar* rather than more > complex carbohydrates that caused the problem for him because the rise > in blood sugar was so rapid. > > He did say he thought it might be the bacon because, while it tasted > pretty much as you would expect bacon to taste, there was a subtle > difference in flavour compared to "normal" bacon at other places. > > Coincidentally, one of the threads here in RFC tonight concerned > "Canadian bacon" which someone referred to as "sweet pickle-cured > bacon". That made me wonder if there is indeed a bacon which is cured > with rather more sugar in the brew than traditionalists might expect? > > A quick google hasn't got me all that far towards resolving this > question, so I'm hoping someone here in RFC may be familar with the > ways bacon can be cured and can offer comment on the possible sugar > content of the methods used. > > Thanks in advance for your response(s). > > Cheers, Phred. > > -- > LID > Question: Does he have potatoes with the breakfast? Only two slices of toast? If so what kind? Also, the coffee, does he use regular milk/cream or does he use pre-fab coffee creamer mix? The sugar rise is usually caused by increase of carbohydrates, all of which the listed items have, especially the the fake coffee cream. When I had to take my mini-class on 'Now You are Diabetic' they told me sugar wasn't the enemy, used in proper increments it is okay, what is the enemy is carb loading. The bacon sounds more like a sodium/cholesterol problem than one of carbohydrates. -ginny |
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Diabetic problem with sugar in bacon?
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Diabetic problem with sugar in bacon?
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Diabetic problem with sugar in bacon?
l, not -l wrote:
> On 25-May-2007, (Phred) wrote: > >> A diabetic friend was telling me this evening that when he eats out >> for breakfast he ends up with rapidly spiralling blood sugar levels >> following eating at one particular cafe in town. >> >> Whichever cafe he eats at, he orders bacon, eggs, and sausage; plus >> coffee and two slices of toast. [I think you yanks may call sausages >> "links"?] > > > IME. it is much mire likely to be the toast. Whaaaaat kind of bread > and what does he put on it? Yes! And what does he put on the toast? Jam? Honey? My ex- was diabetic; it was diet-controlled. If, for example, he ate a couple of mini Snicker's candy bars during the day he'd have to cut out the toast no matter what he put on it. It was all a matter of checks & balances. The complex carbs in breads, potatoes, etc. were as likely to cause a glucose spike as the sugar from the mini candy bars. He simply couldn't have both in a day. Oh, and we have sausage "links" and also bulk ground sausage formed into patties Someone else mentioned maple cured bacon. That may also contribute to the spike - maple "sugar" in the bacon cure on top of toast or toast with jam. Jill |
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Diabetic problem with sugar in bacon?
"Phred" > wrote in message ... > G'day mates, > > A diabetic friend was telling me this evening that when he eats out > for breakfast he ends up with rapidly spiralling blood sugar levels > following eating at one particular cafe in town. > > Whichever cafe he eats at, he orders bacon, eggs, and sausage; plus > coffee and two slices of toast. [I think you yanks may call sausages > "links"?] > > I suggested the problem may be due to more than the usual > contamination of the snags with cereal products at that particular > outlet; but he was adament it had to be a *sugar* rather than more > complex carbohydrates that caused the problem for him because the rise > in blood sugar was so rapid. > > He did say he thought it might be the bacon because, while it tasted > pretty much as you would expect bacon to taste, there was a subtle > difference in flavour compared to "normal" bacon at other places. > > Coincidentally, one of the threads here in RFC tonight concerned > "Canadian bacon" which someone referred to as "sweet pickle-cured > bacon". That made me wonder if there is indeed a bacon which is cured > with rather more sugar in the brew than traditionalists might expect? There is brown-sugar bacon which is coated in a glaze before slicing. Though that isn't as likely to the culprit as the other things he is eating. For me my sugars will rise far more quickly with complex carbs, especially when they are combined with fatty foods. Bacon and toast for example has both so together can cause a more pronounced rise than either one alone. If he is eating grits or potatoes, it will only compound the problem. If he truly thinks it is the bacon then the best way to determine that would probably be to try each food separately and see what happens. Cindi > > A quick google hasn't got me all that far towards resolving this > question, so I'm hoping someone here in RFC may be familar with the > ways bacon can be cured and can offer comment on the possible sugar > content of the methods used. > > Thanks in advance for your response(s). > > Cheers, Phred. > > -- > LID > |
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Diabetic problem with sugar in bacon?
Phred wrote:
> > > I suggested the problem may be due to more than the usual > contamination of the snags with cereal products at that particular > outlet; but he was adament it had to be a *sugar* rather than more > complex carbohydrates that caused the problem for him because the rise > in blood sugar was so rapid. > > He did say he thought it might be the bacon because, while it tasted > pretty much as you would expect bacon to taste, there was a subtle > difference in flavour compared to "normal" bacon at other places. > > Coincidentally, one of the threads here in RFC tonight concerned > "Canadian bacon" which someone referred to as "sweet pickle-cured > bacon". That made me wonder if there is indeed a bacon which is cured > with rather more sugar in the brew than traditionalists might expect? When something is cured, the salt and sugar is slathered on the outside in order to suck the moisture out of the flesh. There is a slight sweetness to the bacon, but I can't imagine it being worse that the two pieces of bread. Of course, in this day and age of food processing, it is not unreasonable to think that they may inject the sweetness to plump up the bacon and save time on the curing process. |
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Diabetic problem with sugar in bacon?
Dave Smith > wrote:
> When something is cured, the salt and sugar is slathered on > the outside in order to suck the moisture out of the flesh. I fundamentally disagree. Curing means that you wait long enough for an equilibrium to occur, and the dissolved (or dissolvable) substances in the curing compound have migrated uniformaly through the item being cured. It is not a superficial coating. A dry cure will suck out some moisture, but that's not all that's happening. Steve |
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Diabetic problem with sugar in bacon?
"Phred" > wrote in message ... > G'day mates, > > A diabetic friend was telling me this evening that when he eats out > for breakfast he ends up with rapidly spiralling blood sugar levels > following eating at one particular cafe in town. > > Whichever cafe he eats at, he orders bacon, eggs, and sausage; plus > coffee and two slices of toast. [I think you yanks may call sausages > "links"?] > > I suggested the problem may be due to more than the usual > contamination of the snags with cereal products at that particular > outlet; but he was adament it had to be a *sugar* rather than more > complex carbohydrates that caused the problem for him because the rise > in blood sugar was so rapid. > > He did say he thought it might be the bacon because, while it tasted > pretty much as you would expect bacon to taste, there was a subtle > difference in flavour compared to "normal" bacon at other places. > > Coincidentally, one of the threads here in RFC tonight concerned > "Canadian bacon" which someone referred to as "sweet pickle-cured > bacon". That made me wonder if there is indeed a bacon which is cured > with rather more sugar in the brew than traditionalists might expect? > > A quick google hasn't got me all that far towards resolving this > question, so I'm hoping someone here in RFC may be familar with the > ways bacon can be cured and can offer comment on the possible sugar > content of the methods used. > > Thanks in advance for your response(s). > > Cheers, Phred. Is he not bright enough to try eating the same breakfast without the bacon and see if it really is the problem? Ms P |
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Diabetic problem with sugar in bacon?
"Phred" > wrote in message ... > G'day mates, > > A diabetic friend was telling me this evening that when he eats out > for breakfast he ends up with rapidly spiralling blood sugar levels > following eating at one particular cafe in town. > > Whichever cafe he eats at, he orders bacon, eggs, and sausage; plus > coffee and two slices of toast. [I think you yanks may call sausages > "links"?] > > I suggested the problem may be due to more than the usual > contamination of the snags with cereal products at that particular > outlet; but he was adament it had to be a *sugar* rather than more > complex carbohydrates that caused the problem for him because the rise > in blood sugar was so rapid. > > He did say he thought it might be the bacon because, while it tasted > pretty much as you would expect bacon to taste, there was a subtle > difference in flavour compared to "normal" bacon at other places. > > Coincidentally, one of the threads here in RFC tonight concerned > "Canadian bacon" which someone referred to as "sweet pickle-cured > bacon". That made me wonder if there is indeed a bacon which is cured > with rather more sugar in the brew than traditionalists might expect? > > A quick google hasn't got me all that far towards resolving this > question, so I'm hoping someone here in RFC may be familar with the > ways bacon can be cured and can offer comment on the possible sugar > content of the methods used. > > Thanks in advance for your response(s). > > Cheers, Phred. It's the toast. I'm T2 and a couple pieces of toast would send me high. Paul |
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Diabetic problem with sugar in bacon?
"Phred" > wrote in message ... > G'day mates, > > A diabetic friend was telling me this evening that when he eats out > for breakfast he ends up with rapidly spiralling blood sugar levels > following eating at one particular cafe in town. > > Whichever cafe he eats at, he orders bacon, eggs, and sausage; plus > coffee and two slices of toast. [I think you yanks may call sausages > "links"?] > > I suggested the problem may be due to more than the usual > contamination of the snags with cereal products at that particular > outlet; but he was adament it had to be a *sugar* rather than more > complex carbohydrates that caused the problem for him because the rise > in blood sugar was so rapid. > > He did say he thought it might be the bacon because, while it tasted > pretty much as you would expect bacon to taste, there was a subtle > difference in flavour compared to "normal" bacon at other places. > > Coincidentally, one of the threads here in RFC tonight concerned > "Canadian bacon" which someone referred to as "sweet pickle-cured > bacon". That made me wonder if there is indeed a bacon which is cured > with rather more sugar in the brew than traditionalists might expect? > > A quick google hasn't got me all that far towards resolving this > question, so I'm hoping someone here in RFC may be familar with the > ways bacon can be cured and can offer comment on the possible sugar > content of the methods used. > > Thanks in advance for your response(s). > > Cheers, Phred. > > Give you friend this link: http://www.mendosa.com/gilists.htm The glycemic index is the rate and level to which blood glucose rises immediately following eating. When you look at the list it's pretty surprising. Strawberries are relatively low. Maple syrup is horrible. Honey is not so bad. A rapid rise in blood glucose, some feel, is what contributes to insulin resistance, which essentially is diabetes. Diabetes is an illness which actually gets worse each time you pump your glucose up rapidly. Kent |
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Diabetic problem with sugar in bacon?
"Phred" > wrote in message
... > G'day mates, > > A diabetic friend was telling me this evening that when he eats out > for breakfast he ends up with rapidly spiralling blood sugar levels > following eating at one particular cafe in town. > > Whichever cafe he eats at, he orders bacon, eggs, and sausage; plus > coffee and two slices of toast. [I think you yanks may call sausages > "links"?] > > I suggested the problem may be due to more than the usual > contamination of the snags with cereal products at that particular > outlet; but he was adament it had to be a *sugar* rather than more > complex carbohydrates that caused the problem for him because the rise > in blood sugar was so rapid. > > He did say he thought it might be the bacon because, while it tasted > pretty much as you would expect bacon to taste, there was a subtle > difference in flavour compared to "normal" bacon at other places. > > Coincidentally, one of the threads here in RFC tonight concerned > "Canadian bacon" which someone referred to as "sweet pickle-cured > bacon". That made me wonder if there is indeed a bacon which is cured > with rather more sugar in the brew than traditionalists might expect? > > A quick google hasn't got me all that far towards resolving this > question, so I'm hoping someone here in RFC may be familar with the > ways bacon can be cured and can offer comment on the possible sugar > content of the methods used. > > Thanks in advance for your response(s). > > Cheers, Phred. > > -- > LID > Well, first, I sincerely doubt it is the bacon, because there wouldn't be enough carbs in a serving to cause a drastic increase in BG levels. What kind of bread are they toasting? That is a far more likely culprit. Some commercial breads can cause rapid and somewhat drastic jumps in BG levels because of the cards are not very complex. White flour and white sugar. Even if he's ordering wheat, that particular place may serve honey wheat, which can be just as bad. What is he drinking? What does he have on the toast? Also, being diabetic, he will be more prone to heart disease...Bacon AND sausage is not a very good choice. Personally, I'd try another place to eat. kimberly |
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Diabetic problem with sugar in bacon?
Phred wrote:
> G'day mates, > > A diabetic friend was telling me this evening that when he eats out > for breakfast he ends up with rapidly spiralling blood sugar levels > following eating at one particular cafe in town. > > Whichever cafe he eats at, he orders bacon, eggs, and sausage; plus > coffee and two slices of toast. [I think you yanks may call sausages > "links"?] > Are the eggs by chance scrambled? I have had scrambled eggs that have orange juice added to them. Not sure if that would be enough to get the bs out of whack though. -- Caryn Caryn Nadelberg - Mommy to Sam and Queen of the May www.carynen.blogspot.com |
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Diabetic problem with sugar in bacon?
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