Understand The Carbs: Important Differences Revealed 

so i can have let's say another handful of almonds after i had 2. if total is 5 g but 2 g NET. so 3 total servings would be 6 net carbs?

Great effort.. Keep up the pace Mary. Myself have very similiar issues but since 2 yrs ago started IF with low carbs. It works gradually alhamdulillah. But sadly, i suffered from previous diabetes history ( A1c 15.0 to 5.7 now) but resulted in multiple issues ie, retinopathy, kidneys stage , arthritis vascular disfunction. I confess that we were ignorants and mislead by food industries and followed various unhealthy habits . I started learning from awesome doctors like Dr Ahmet Ergin and others about Diabetes, the benifits of IF and healthy dietary food! Keep learning I hope.

Welcome. Stay tuned for more great videos!

@@nazem3079 it takes time to recover from the damages. Keep going on the right path. I someday make mistake but it reverse quickly. Focus on the right diet, don't give up exercise. And very important to listen to your body. I wish you the best. You are right.we did not research to be healthy and specially at younger age, we did not care much being too busy with life. It's NEVER be late to start something.💕

Zero

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The foods still have sugar. When the label says 0 added sugar that just means they did not add any additional sugar however, the product still contains sugar naturally.

I posted on how I calculate effective carbs. Basically if you have 40-grams of white bread, (2 slices), you have 40-grams of carbs. There might be 3-grams of fiber, but there will also be 3-grams of added sugar. So, 40-3+3+3=43-grams of effective carbs. Add twenty grams of fiber, and the gross carbs goes up to 60-grams of total carbs. But the math becomes: 60-23+3+3=43 what might change is how reactive it is. It might not cause as rapid rise and fall with the added fiber. I have a Continuous Glucose Monitor (CGM). It records a glucose reading every five minutes. Which gives you a curve you can track. 40-grams of highly reactive effective carbs, (low in fiber, high in sugars) and 40-grams of low reactive effective carbs, (high in fiber, little if any sugars), have the same area under the curve. But the more reactive the steeper the rise and fall, and the shorter the duration. I made corned beef and vegetables for St Patrick’s day. Monday and Tuesday, more cabbage than onions, carrots, and potatoes. Tonight I had more carrots and potatoes. My glucose levels shot from 90, up to 200, and back down to 110, in 2.5 hours. The Monday and Tuesday meals with more of the less reactive cabbage, and less of the simpler carrots and potatoes, I went from around 90, to 175 two hours later, and back to 105-110, a couple of hours later, ate some cheese, and went to bed. Tonight after the spikier dinner I’m still wound at midnight.

@@randallthomas5207 Thanks for that. What about the effect of drinking Apple Cider Vinegar before a high carb meal? Have you tried and measured that?

@@Rostos1978 The only potential effect I could see for the apple cider vinegar, would be to help reestablish a healthy Gut biome. Since the yeast which turn it into vinegar are just about everywhere, I have never tried drinking it. I do use it on things, and add it to salad dressings. But, I doubt consuming it in quantities would have any short term effect on the glycemic load from a high carb meal. The yeast involved in turning the fructose in apple cider, into acetic acid, are pretty specialized to digest fructose.. I’m not sure they will digest anything else. So, I can’t think of a mechanism which would cause drinking the vinegar to have any direct impact on glycemic rise as the result of a glycemic load. And, I rarely eat things with a high glycemic load. Breakfast is refried beans with a bit of cheese, and a couple of fried eggs. Depending on what I will be doing for the next few hours, I sometimes add a tortilla.. Lunch is a sandwich, made with some of teh “Ezekiel sprouted grain bread, and some punched tuna. If I’m going to have s physical afternoon, I’ll add some fruit. Dinners are typically 12 to 16-ounces of steamed vegetables, and four to six ounces of seared meat. I make an acid and butter pan sauce in the pan I sear the meat in, by deglazing the pan with a couple of ounces of dry wine or vinegar, reduce that by half, turn off the heat and whisk in a couple of pats of butter, and toss the vegetables in the sauce. Snacks, are what the guys i work with call “Randy Snack”, which is 2-lbs of almonds, a pound each of filberts, walnuts, and pecans, a pound of roasted and salted “deluxe mixed nuts, Witt no peanuts, and a pound of dried fruit, usually apricots. If it is my work in the woods season, I’ll add about twelve ounces of seasoned whole grain crackers. the whol mess goes into a five gallon bucket with a good screw type lid, and I roll it around a bit to mix things up. I carry a baggy of it with me in my day pack. If my blood glucose drops below 80, I’ll have a bit of snack. Depending on what glucose level I am at, I will eat the fruit and crackers, or feed them to the squirrels. I have things under good control, the CGM is predicting an A1c in the low sixes, and I’m staying in the 75 to 180, range more than the target of 85% of the time my Endo gave me. Some weeks i manage 100% of the time. But, I track what is happening in rel time with the CGM, and if I’m working in the office and it is headed high, I will turn on the treadmill desk I bought and start walking. If I’m watching TV after dinner and it heads high, I transition from the recliner to my exercise bike. And I give myself rewards for meeting or exceeding the in range goals. Make it a week, and I get to pull a chocolate covered cinnamon bear out of the freezer and have it as an afternoon snack. A month, and I give myself permission to eat an Ethel M’s raspberry butter cream. Every six months when we do my A1c, if it is below 6.5, I go out to eat. Noting too radical, a good Mexican Restaurant for Carnitas that serves them with refried beans and their tortillas made from whole corn they grind in house. Or occasionally their Green Pork Pisole. Once in a while the Tai restaurant for a green bean and pork dinner.

no this is about carb counting