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Re: [IPp] scales
It's easy to find carb factors on packaged foods. On the nutritional labels
they will give a serving size with a weight. If you divide the grams of
carbs by the serving size weight, you get the carb factor (carbs/serving
size=carb factor). For example there are 27 grams in a serving of corn meal
which is 1/4 cup or 35 grams. So the carb factor is 27/35=.77 For pasta, I
weighed the dry pasta first so I knew exactly how much I was cooking and
then I cooked the pasta and re-weighed it. Using the equation above, I then
figured the carb counts for how I cook pasta - because the longer you cook
it, the more water it absorbs so the more it weighs.
For baked good and combination dishes, I add up the total carbs for all the
ingredients in the dish, cook it, and weigh the total cooked amount and then
figure the carb factor. The first couple of times I do this, I pay special
attention to his readings to see if his glucose is where I think it should
be. Sometimes, I have to adjust the factor a little.
Hope I'm making sense and helped a little.
----- Original Message -----
From: <email @ redacted>
To: <email @ redacted>
Sent: Tuesday, September 17, 2002 9:06 AM
Subject: Re: [IPp] scales
> Thanks for the info on the scale. I am going to get one as soon as I can
> afford it...
> I also have the pumping insulin book, but where do you get the carb
> for foods that are not in the pumping insulin book? Is there a web site?
> Sarah :) Mom to Matthew (6) MM Paradigm since May 2002, dxd 3/99 and
> Victoria (7) Non-D...Love My kids!
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