Great

Blimey! Don't get me started about how much insulin you need to cover a tiny amount of rice either!!!!!!!

70 grams in 300g tub..........fried , boiled, pilau...........

7qa for that 300g tub?? i think i took 12qa for 250g of noodles and no surprise hypo'd 2hrs later..

actually I think its 7.5 for fried/pilau and 9 for boiled (300g)

noodles, its says its 7 for 100 grams dried, but dont know if that means cooked or not cooked...........

are you on 1:1 ratio at dinner......?

Says 100g is 3 CP so is that not 9 ????

Neil Brown said:
Says 100g is 3 CP so is that not 9 ????

yeah i don't get that one where it says noodles dried (who eats uncooked noodles).. yeah 1:1 ratio

Might be best finding something online out of the supermarket and testing with those values......

Hi everyone.
Ive only been diagnosed 2 n a half years now. The dafne course was brilliant for me, i took it about 7months after i first got diagnoed. Dont know where id be without it. I think it really helped learning about CPs and correction from the get-go, id recommend that everyone with diabetes go for this course as soon as they can.

For me i try to stay away from foods like take-away rice and pasta because you never know how they make them, the portions size or anything. Pizzas loads easier to work out. Or if your set on rice and pasta, the trick is to look on the back of the packaging (microwaveable) when your in the store, look at a couple with different sauce etc so you get a good visual, especially if youve had one before because then you know the portions size for when you get a take-away.
Believe me this works

But to be honest i did a lot of guess work when i first go diagnosed until i took enough insulin for the food i was having, while i tried to stick with same meals and portions.
While this worked somewhat successfully, carb counting, wow... when youve got the general principles set in your head you know it all

I can now just look at a plate of food in front of me and know the CPs and the amount of QA i need to take. Its bril. So yes carb counting gets way easier as time goes on, i havnt picked up my CP book in ages x

We are not talking about the CPs changing - it's the weight that is changing due to the water absorption (or loss)!

If you usually cannot weigh stuff like pasta or rice before cooking then you're going to be looking at risk every time. I've found cooked weight to be so very unreliable so I always trust the uncooked weight. You just don't know how much the water it was cooked in is effecting the weight so it is a risk every time. This is why so many have so much trouble with these foods!

In another discussion about jacket potatoes in particular on this forum (Please take particular note of what Carolin the HCP says), they are also something to be wary of because they're not processed before hand.... therefore, when the water content changes when it's prepared in whatever way it is, you just cannot rely on the idea that it will be the same every time after cooking. Best to weigh it before cooking to get the more reliable CP total.

On the note of already processed stuff - like a microwavable pasta meal - I would believe the labelling on the packaging personally because it's likely that the water has already been sorted out for you.