Below 7: Roasted pumpkin (success)

Below 7: Roasted pumpkin (success)

It’s pumpkin season! Someone was kind enough to give me one, so the option was either to eat it or turn it into a trumpkin. I went with the eating option and chopped my pumpkin into 40g pieces, that I tossed in olive oil and salt, before roasting in the oven for 25 minutes. It turned out so delicious that I had it for dinner three days in a row, which gave me an excellent opportunity to study the blood glucose readings.

According to the internet, there’s 6.5g of carbs per 100g of pumpkin, which surprised me because I thought it was a high-starch vegetable like sweet potato. I was happy to be in the wrong. I ate 200g of pumpkin with 150g of pork chop (30g protein).

Blood sugar and insulin – Day 1

Before Eating Blood Glucose and Insulin
20 minutes 4.8 mmol/l (86 mg/dl)
Insulin: 2u of NovoRapid pre-bolused by twenty minutes for the carbs. 2u of ActRapid for the protein after eating.
After Eating Blood Glucose
1 hour 4.6 mmol/l (83 mg/dl)
2 hours 4.7 mmol/l (85 mg/dl)
3 hours 4.9 mmol/l (88 mg/dl)

Blood sugar and insulin – Day 2

Before EatingBlood Glucose and Insulin
20 minutes5.3 mmol/l (95 mg/dl)
Insulin: same as above.
After EatingBlood Glucose
1 hour6.5 mmol/l (117 mg/dl)
2 hours5.1 mmol/l (92 mg/dl)
3 hours4.9 mmol/l (88 mg/dl)

I got similar results on the third day and so declared pumpkin a success. Now I’m going to get another couple of pumpkins to try out and see if the insulin requirements change. Most of all I’m happy because I’ve discovered a new favorite vegetable.

 

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