FYI: Carb counting and fried liver for dinner

I have good control and thought that I was pretty good at judging how many carbs to eat at a meal. Most of the time I do not even count since we have a number of standard meals that we eat that are within my limits. However, the other night we had fried liver, fresh tomatoes, avocado, and a salad. After dinner I had my usual desert of 30 g peanuts with 15 g of baker's 100% cacao. Then I checked my blood glucose two hours after dinner and it was 98 mg/dl (5.44 mmol/l) which is high for me (I now usually stay in the 80's postprandial). Oops, what happen?

So I go back and count the carbs. To my surprise the liver alone had 6 grams of carbs and I should have been more careful about the portions of the tomato and avocado. So the meal was around 20 grams of carbs which is about twice my target for a meal. In my case no harm done, but I did not realize that organ meats have glycogen.

Lesson learned: Organ meats are not not zero carbs!

PS: Now I know that I am still carb intolerant and still need to restrict carbs. I am not 'cured' (I already knew that of course) even though my blood glucose has not been spiking after a meal because I am careful about the carbs. My wife had been hoping that I was getting more carb tolerant and perhaps I am a little but I still plan on keeping my blood glucose flat by restricting carbs. Maybe in another three or six months of normal blood glucose (as defined by Dr Bernstein) I will be less carb intolerant. After all a year ago I struggled to keep my blood glucose under 120 mg/dl (6.66 mmol/l). I can hope can't I.

A minor blip OldTech, your control still remains supreme and something many would dream of. Still, I've learned something. I also didn't realise "organ meat" contained more carbs than "regular meat". Any idea why anyone ?

Organ meats, and in particular liver, store glucose as glycogen. This is part of the normal function of the liver to keep blood glucose available in the blood. See http://en.wikipedia.org/wiki/Glycogen.

lamb liver $2, loin lamb chop $20, leg $8, side lamb $7 ..per kg
liver is the best value for money meat here

"two hours after dinner and it was 98 mg/dl (5.44 mmol/l)"
relax..as you know, normal is under 6.5 at 2 hr

Bill wrote:lamb liver $2, loin lamb chop $20, leg $8, side lamb $7 ..per kg
liver is the best value for money meat here

"two hours after dinner and it was 98 mg/dl (5.44 mmol/l)"
relax..as you know, normal is under 6.5 at 2 hr

Same here in the UK Bill liver is inexpensive as is all offal,

graham64 wrote:

Same here in the UK Bill liver is inexpensive as is all offal,

No, It's not awful, Its bl00dy tasty

Do enjoy liver, and it is one of the cheaper and nutritious meals in my low carb menu plans.

I prefer to cook in a casserole with some bacon and onions.

It's good, and perhaps some may say old fashioned foods, but it sure tastes great - well I think so!

I wonder how many low carbers do incorporate this good food into their menu plans ...

All the best Jan

Two Collies wrote:No, It's not awful, Its bl00dy tasty 

Now that's a load of tripe

I'm sure it's very good for us and all that but at the risk of getting flamed............................................I don't like Liver lol

Paul1976 wrote:I'm sure it's very good for us and all that but at the risk of getting flamed............................................I don't like Liver lol

Not going to flame you Paul we all have a dislike of certain foods .......................................I don't like leeks 

use it in meals as you do with kids to start with it. mash in a food processor put into ice block trays. freeze, then bag. easy to add to mince meats, stews etc
buy the fresher dark red ones, not the pink