Okay I heard back from the tech rep at RxFoods. He said the app is provided by Dexcom for anyone using a CGM. You can sign up via Dexcom - RxFood Patient Signup
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I tried getting an account, they wanted too much personal information and mandated connection to my Dexcom account. Sorry, I’m tired of every corporation wanting my personal data, not going to happen in this case.
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The result was the opposite of what I expected. I had a 4-inch raspberry frangipane (almond paste) tartlet. I made it, so I know the carb count is 46 g per tart. I cut it in half.
The half in a small cereal bowl was analyzed as 48 g carb – twice as much as the actual carbs.
The same half on a large dinner plate was analyzed as 82 g – nearly double the actual carbs!
(While I’m typing this out, a notification pops up: “Information provided by RxFood Co. is for information purposes only and should not be used for medical decision-making.” Got that right!)
Still, I could see how it might be helpful for a restaurant meal, although my guesswork has usually been close enough.
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No apologies needed, I absolutely respect being vigilant with one’s data.
That’s some excellent testing! I’d think one could calibrate to find the best plate size.
I have no stakes here and certainly if one has accurate systems for carb counting/estimation no need to do anything else.
For me, a chronic avoider of measuring and tracking, it’s helping. I am honing better guesses. I just looked at my stats 2 years ago seeing my time in range data sent to my doc was in the low 50%s. Since switching in January to a Tandem/Dexcom system and using this app, I am in the high 60%s regularly and had a few 2 week periods above 70%. And I feel better overall.
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Please share the recipe!
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@Beacher I agree your results seem off. I’d of expected the larger plate would shrink the # of carbs by 1/2 or so. Is it possible the distance from the plate mattered? Alternately, that other items in the frame were taken into account? Of course, the actual carbs for a “home made” pastry are unlikely to be interpreted correctly, depends too much on how much sugar, whether its a low carb variety, how much flour of what type used, etc.; though if you used “industry” standards ingredients there’s no explanation I can think of.
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Yes, @CatLady, let’s get down to brass tacks…I want some of the pastry too! I “promise” I’ll dose for it!
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I’ve used various recipes for the tart shell/frangipane combo, but this one was based on the King Arthur Flour recipe for Bakewell Tart, with a whole bunch of modifications. For the pastry I used all-purpose flour, increased the confectioner’s sugar to 1/2 cup, and used the whole egg. (This makes a nice semi-crumbly French sweet tart pastry dough that’s very easy to work with and doesn’t break up as much as classic high-sugar recipes. It also tends not to shrink in baking.) I used 4-inch tart pans, so had leftover pastry for sugar cookies. In the frangipane I used 2 whole eggs, only 1 cup of almond flour, vanilla paste instead of almond extract, and added about 1/3 cup ground blanched almonds (not additional almond flour) for texture. I didn’t use the jam but pressed 5 or 6 raspberries (frozen, so they don’t squish) into the tops. (If you’re using fresh, spread a little frangipane in the cooled tart shell first so the berries don’t bleed into the pastry, then top with the remaining frangipane.) Baked at 375 instead. (So why even bother with the King Arthur recipe, you ask?)
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It was a starting point for you to build upon.
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