I was recently surprised to find several comments in another thread mentioning how difficult it was to deal with yogurt.
We have the opposite experience. We incorporated yogurt in our hardest meal of the day, breakfast. We use 4 oz of full fat Greek yogurt (4 carbs) as desert (for breakfast) along with a little sweetener and 1/2 oz of blueberries. We find the low GI of yogurt helps us keep breakfast spikes down.
Over the past few years, we have read more and more about the influence of gut bacteria in overall health, as well as its possible influence on diabetes. Like the hygiene hypothesis, I consider that it may be a significant aspect of health that we are progressively discovering (I have no ideology in this btw). But, on that basis, I feel that yogurt may be a really valuable component in a diabetic’s diet.
What do you think about yogurt? Do you find it easy, as we do, or hard to bolus for?
I suspect it really depends on what type of yogurt you’re eating… I would expect my blood sugar to react very differently to a real full fat Greek yogurt than your typical grocery store variety with artificial sweeteners etc that typically are more like 20+g of very simple carbs…
I too am intrigued by all the recent discussions of gut health and links to many different diseases but it’s still very hard to have any informed opinion on how much of it might be valid and how much is voodoo
My son has no adverse reaction (super high spiking or anything like that) to yogurt so he gets it whenever he wants it. Any type…sugar free, sugar, greek, no adverse BG reaction for him so it’s part of his food (when he wants it.)
@Sam, I remember you wrote that you had a really hard time with yogurt.
Would you mind doing a few experiments with full-fat Greek yogurt, such as, for instance, Fage? I think it would be really interesting to find out if, at least for some, there is a big difference between the two types of yogurt. I would love the know the answer.
I was taking metformin up until about a year ago. My doc took me off of it and replaced it with Jardiance, an SGLT2 drug. When I mentioned to him about my increasing insulin requirements he said just to take all the insulin I needed.
Metformin is on my list of topics for my net meeting with him.
EDIT: I got T1 from my maternal grandfather, but on both sides everyone else was T2. So I wouldn’t be surprised that I would be insulin resistant at this point.
yogurt is moderately spiky for our son but he can eat it for lunch or dinner and it’s fine. Breakfast lately with it has been a disaster but I actually suspect it has less to do with the carbs and more to do with the fat (Fage has few total carbs). We don’t serve sugar-containing yogurt mainly for personal taste reasons so we’ve never tested a more carby version of yogurt like Yoplait.
Even i it did cause a spike, we let him eat it because he’s growing and getting him to eat a moderately nutritious diet is a chore in and of itself.
My absolute favorite treat is full fat Greek/ Icelandic yogurt. Lately have been enjoying Siggi’s full fat plain mixed with 2 tsp organic peanut butter (no salt, no sugar). They have a Triple Cream that is a fav dessert.
i have not found a solution for bolusing for yogurt of any type. i love the Fage Greek yogurt the best of all, but i spike no matter what percent of fat it is, 0% ,2%, or full fat. i love milk, but i have to bolus for TWICE the grams of carbs for just 1C. i drink the 2% Lactaid. it took me years to get the formula down. now i am thinking that i will double my bolus for the Fage and see what happens. my only other idea for the yogurt is doing a 50/50 dual bolus for 1 hour or 2 hours.
does anyone else have this problem with milk, and/or dairy products? i don’t even put sweetener in the yogurt; i eat it plain. well, i should edit that: i want to eat it plain once i figure out the mathematics of blousing for it .