Type One Diab(EAT)es: February 2015

Counting the carbohydrates I eat makes me see food as numbers. This is definitely the biggest way Type 1 Diabetes has changed the way I view food.

Accurate carbohydrate counting is an essential part of controlling my blood glucose. For every 10 carbohydrates I consume, I inject 1 unit of NovoRapid (fast acting) insulin.

This measurement differs from person to person, so if you're a Type 1 reading this: consult your diabetic team to advise you on what your personal ratio is. When I first started carbohydrate counting I faced many a Regina George moment, astounded at the prevalence of carbohydrates in foods I thought would contain none!

Books can be useful for carbohydrate counting, especially if you are looking to cook for a Type 1. The book I frequently use is Chris Cheyette and Yello Balolia's Carbs & Cals: A Visual Guide to Carbohydrate Counting & Calorie Counting or people with Diabetes(2010).

Chris Cheyette states that "Learning to estimate the amount of carbohydrate can be hard work and very time-consuming... Carbohydrate from the food and drink we consume is broken down into glucose. This glucose is then transferred into the blood and from there it is carried into cells of the body by the hormone insulin. The amount of insulin required is directly related to the total amount of carbohydrate being eaten."(8-9) This books gives carbohydrate counts based on weight measurements and visual guides based on how the food looks on the plate.

The frustrating thing with carbohydrate counting practically, is that it is impossible to say in every dish of porridge there with be X amount of carbohydrates. For example: the type of oat; fat content of your milk and whichever topping you may use will effect the total carbohydrate count. It is important to carbohydrate count conscientiously with each meal and account for such factors. Here's the method of carb counting I use, demonstrated through what I usually have for breakfast:

Cinnamon and Banana Porridge (Serves One)

Ingredients:

Porridge Oats (50g)

Milk (200ml)

Banana (150g with skin on)

Ground Cinnamon (1/2 tsp)

Splenda (to taste)

Mode:

This one is really simple: put the porridge oats, milk and sweetener (to taste) in a pan. Heat gently on the lowest flame, stirring regularly and add a dusting of ground cinnamon. Cook the porridge to your desired consistency and put it in the bowl you intend on serving it. Slice your banana into small circular pieces and place on top.

How To Carbohydrate Count:

Porridge Oats: