how many grams makes a carb

diddles
By diddles Latest Reply 2010-08-11 10:58:07 -0500
Started 2010-07-22 05:55:58 -0500

im really confused how do u know how many grams makes 1 carb? an how many is enough 4 one meal? how many are u allowed per meal and per day? HELP i have type 2 high b sug about a month ago started out at 397


12 replies

Suzanne65
Suzanne65 2010-08-11 08:58:07 -0700 Report

Hello, I am new at this (all of it) but I have gone out to a site call SparkPeople.com and it has helped me in keeping my calories, carbs, portien, etc. that I need to watch. I have kept my blood sugar down and now have to watch potassium for my kidney disease. Like all of you have said this is a learning experience but make sure you talk with your Dr. or dietian.

Kaiyle
Kaiyle 2010-08-11 08:41:54 -0700 Report

You can use this formula to figure out your carbs. Let's say you are in a 1,500 calorie diet. You calculate 50% of 1,500 = 750. Then you divide 750 by 4 (the number of calories in each carb) = 187.50. You can split it as follows:
If you have 3 meals and 3 snacks you can have 40 carbs in each of the three main meals and 20 carbs in each snack.
Make sure your carbs are whole such as whole bread, whole pasta, brown rice, etc.
But, as some people advised you here, be alert at your reaction when you eat certain carbs and to the amount you eat.
Emilia Klapp,RD, BS
www.TheDiabetesClub.com

Kaiyle August 8 at 4:33 am report
What I've learned in my diabetic class is that we can have 45-60 grams of carbs per meal and 15-25 grams of carbs per snack. Also 10-15 grams of fat per meal, no more than 35-55 grams of fat per day. You can also subtract from your total carb grams any fiber grams.

I hope this helps you.

Lakeland
Lakeland 2010-07-27 18:10:24 -0700 Report

I was told at classes I was to try to stay at 3 carb servings a meal, 1 carb servig = 15 grams. so to try to stay around 45 grams a meal.

Kirla
Kirla 2010-07-23 13:59:13 -0700 Report

I don’t think it really matters unless your taking insulin and then you need to figure it all out.

I was diagnosed with a fasting blood sugar of 366 and A1C of 14.1. I started to drink lots of water and to eat lots of low carb vegetables. I stated testing my blood sugar before and 2 hours after each meal and stopped eating foods that spiked my blood sugar more than 30-40 points. After my blood sugar dropped a lot, I started to test 1 hour after eating and was able to fine-tune my diet and blood sugar readings even more.

By testing I found that I had to stop eating all kinds of breads, pasta, potatoes and most foods that contained more than 5-6 net carbs per serving according to the label on the package.

Good luck
Kevin

kdroberts
kdroberts 2010-07-22 07:00:02 -0700 Report

Forget about the concept of "carbs" and start thinking about actual carbohydrate numbers. A long time ago the American Diabetes Association decided that us diabetics were a dumb lot and couldn't do simple math so decided that 15g of carbohydrate would equal 1 carb, 7g of protein would equal 1 protein and 3-5g of fat would equal 1 fat, they later went on to go even further and define 1 meat, 1 dairy, 1 bread, etc. The problem is that rarely does anything fit neatly into the defined buckets so they decided to tell people to start ignoring things.

If you start reading nutrition labels and sites like calorieking.com to figure out how much you are eating then you can use your blood sugar results to see if you are eating too much. Start with what you eat now and test before and a couple of hours after eating. If you get a big rise (40+ points) then you are too many carbs, if you get a less than 40 point rise then you are onto a winner. Don't be so worried about having a high after meal number if you started high but the difference between the two is small because it should mean that if you start at a good level you will end at a good level. How much you are allowed will depend 100% on your body and only you can figure it out. A doctor or dietitian can also help you if you keep detailed food logs and blood sugar readings.

gregsteele
gregsteele 2010-07-22 07:09:58 -0700 Report

I agree they think we are too stupid to add (more of that dr oz mentality) love to all GREG

Gabby
GabbyPA 2010-07-22 09:01:14 -0700 Report

I know you guys are not fond of the "exchange" program, but it got me started and in the beginning it was easier to do. Once I got a grip on things, I moved to the actual carb counting in grams, but it was a huge help when I was starting off. Simple and uncomplicated is what I needed in the beginning to keep from getting overwhelmed.

As we learn, we add to our knowledge and grow. This is how I see it. I have to know what the letters of the alphabet are before I can read words or compose sentences or eventually write a book. It is all a learning process.

LKeplinger
LKeplinger 2010-07-22 11:02:29 -0700 Report

Great point, Gabby…take it in steps. Many people, when confronted with all the info at one time, find it overwhelming.

Gabby
GabbyPA 2010-07-23 06:33:33 -0700 Report

I know I was overwhelmed in the start. It was a lot of things to deal with, not just the carbs. I cut them almost completely out at first because I was so afraid of them. Everyone is different and some people can start with the labels and the grams, for me it was the exchange. Probably because I was a little familiar with it because that is what my mom had used for my dad. The thing is to find what works for you.

lonebaen
lonebaen 2010-07-22 05:15:26 -0700 Report

First start reading labels… it is all there printed in black and white. Then again interpreting them is another story. Start simple and memorized things like:

1 slice of bread is 15g of carb or one serving
1 large apple is 30g of carb or two servings
1 large egg is one serving

as for portion control I break my plate into a Y and place veggies in the biggest part of the Y and starch and proteins in the other (make sure that they are no bigger than your palm of your hand). Use a standard 10" place and make sure that nothing touches. If you can lay this out on your plate like this you generally have a correctly portioned meal. Lay off your sauces and the like and you'll cut your calorie intake too.

The other key to this is exercise. I cannot say this enough, I spent the first few years of being diagnosed being able to control this beast by doing just this. I suppose loosing 100 lbs. didn't hurt either but your milage will very. Look at it this way think 10%… take your weight and try and loose 10% of it as your initial goal.

I'd also recommend getting a diabetic buddy to help you show you the ropes. I'd preface this by making sure that they know what they are doing. Also, get a good team of Health Care professional's to assist you. That is the key though… they are there to assist YOU! You're in charge here and you need to take an active roll in the process of managing this disease.

Then again, you could do what ever you want. Your choice at this point… you have taken the first step here by asking questions. Ask more…

Also look about here and find the gems that exist on this site like: http://www.diabeticconnect.com/site-manager-a...

Harlen
Harlen 2010-07-22 04:17:49 -0700 Report

Hello how are you today ?
1 gm of carb = 1 gm
Each food is difrent for its carb count.
There are books out that help you to count carbs I use the calorie king
It saved my life and was ez to use I dont think I have picked it up in a year I was taking it every where with me but know I know what it is lol after 5 years it gets that way lol
Best wishes
Harlen