Anyone noticed a blood glucose spike after consuming heavy cream?

(Chad Robinson) #1

I’m a type 2 diabetic and notice a 20-30 spike after coffee or desert made with heavy cream. Just curious if anyone else has noticed this.

#2

Did the coffee or dessert contain sweetener? I spike with presence of sweeteners.

(bulkbiker) #3

Also how much heavy cream? It does have carbs in it anyway…

(David Driver) #4

Some people have a reaction with using any sweeteners, even the supposedly sugar free ones. Most of the sweeteners you get from packets use dextrose as a base but they are considered sugar free because the overall weight is under a certain threshold on a per serving basis. You mention coffee (umm coffee…) and desert. Those both have sweeteners in them so I would check for a reaction to the sweeteners you used before I would worry about the cream.

(Cheryl Meyers) #5

I noticed it, but love cream so much I just live with it. Need to walk around to wake up sometimes at work after putting cream in my tea.

(Chad Robinson) #6

Only coffee and cream. I did look at the desert and it had around 7 carbs per serving.

(Chad Robinson) #7

Only 2-3 tablespoons.
No carbs per the label

(G. Andrew Duthie) #8

Sadly, labels lie. They’re allowed to list as zero if it’s less than .5 gm / serving. So a tablespoon of HWC typically has .4 gm. Which means 2-3 tablespoons (did you measure, or guesstimate?) would be 1-1.5 gm or so. And it probably varies from brand to brand a bit, though if it shows 0 on the label, it should be below .5 gm / serving.

#9

@devhammer is correct that there could very well be sneaky carbs in cream. Often stabilizers, gelling agents and fillers are used. So, there will be things like gum, dextrose, and so on, added. These sneaky carbs add up. You can easily have 1 to 3 carbs per tablespoon, depending on what brand cream you use. The whipped cream in a can products seem to carry the most carbs in the mixture.

A dessert with 7 carbs can definitely be your culprit. It would for me. That’s like eating almost two teaspoons sugar in one serving.

(G. Andrew Duthie) #10

To be clear, I wasn’t specifically talking about fillers, stabilizers, etc. HWC itself is not carb-free. It’s just low enough in carbs that (here in the U.S. at least) they can list it as zero on the Nutrition Facts label. This is one reason that I am leery of relying on government regulations for my health…too easy to game the system.

(Chad Robinson) #11

Thanks for the info. I do think that I should watch the desert (Sugar Free Jello Pack prepared with HWC). I think this is the culprit.
The cream in the coffee does affect my blood sugar, but not much.
Thanks again.

#12

I agree. The naturally occurring components, like lactose, and then on top of that, other additives, like dextrose, makes everything worse.

#13

You also need to consider the effect (possibly) of artificial sweeteners. When I consume artificial sweetener, I get an insulinogenic response, which starts a blood glucose roller coaster ride.

(Jacquie) #14

I finally realize that this may be happening with me. I tested liquid stevia (no added ingredients) and Swerve with a strict protocol. BG #'s were fine. My mistake may have been assuming good BG equals good insulin. Wrong! In the past, nothing was ever too sweet. Denial can only work for so long.:wink:

(Stephanie Hanson) #15

I have to avoid SF jello. I get psycho level carb cravings from it. Such a bummer for me.

(Julia Brindle) #16

I get the worst diarrhea from the sf jello lol. Sorry tmi