percy wrote:
> Janet Wilder wrote:
>> percy wrote:
>>> Janet Wilder wrote:
>>>> Grilling season is upon us. I am about to put a piece of meat on the
>>>> grill that has been soaking in a marinade. I have calculated the
>>>> grams of carbs in the marinade, but I know that no one is actually
>>>> going to eat all those grams.
>>>>
>>>> What percentage of the marinade do most of you consider when
>>>> calculating the carbs you are eating?
>>>>
>>>> TIA,
>>>> Janet
>>>
>>> I discount marinades, but calculate bbq sauce and glazes.
>>>
>>> Your hub's on insulin, IIRC? A tiny correction may be in order 2 - 3
>>> hours post meal if the marinade is very sugary. Less chance of error
>>> that way.
>>>
>>> Vicki
>>> T1
>>
>> Yes, he's on the pump. That's why I posed the question. I'll make him
>> check a couple of times PP for corrective bolus, but I was really
>> hoping for a formula.
>>
>> I think I'll experiment the next time I do a marinade. Measuring the
>> entire batch then measuring what comes off of the meat before I grill it.
>>
>> I do that with dry rubs only I measure the amount of the mixture I am
>> using. Generally it's a negligible amount.
>>
>> We do measure BBQ sauce and have found that the Stubbs brand regular
>> flavor is very low in carbs and very tasty.
>>
>
> If you're a member on the pumper's forum, you may want to ask there.
> There seems to be formulas for everything.
>
> Vicki

I haven't been there for a long time. I'll see if I still can get on.
Thanks, Vicki

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life