Yes, net carb is just "total carbs" minus any fiber or sugar alcohol.

Fiber is always on the label, sugar alcohol will only be on the label (right under the sugar count) IF it's contained in the product.

Fiber and Sugar Alcohols are "carbs" but both are undigestable so they get subtracted from the Total Carbs to give you Net Carbs (which is what effects blood sugar).

It is quite a bit more complicated because there are different "uptake times" for different carbs and that can also be effected by what else you eat with the carbs - protein slows down the effect. Fat really slows down the effect.

But if you do start counting and you test (at least once a day after a meal) you will figure out a "relatively safe carb range" for yourself.

I "know" that if I stick between 25 and 35 carbs in any given meal that 95% of the time I will stay in my safe range. And in time you will learn which foods you can push to the top of your carb limit and which ones you should stick to your lower limit.

@A DiabetesTeam Member or just cut back on how much potato you eat and watch what you eat it with.

Also, the (way) potato is cooked makes a difference as well.

1/2 cup of mashed potato has about 16 carbs

1/2 cup of cubed potato only has 13 carbs (takes longer to digest the "chunks" then the mashed even if you chew it up good so not as many carbs get absorbed)

And once potato is cold - so think potato salad - now that 1/2 cup is only 10 1/2 carbs. When potato cools down the starch becomes more resistant to digestion.

I still eat "a bit" of potato because I like it. But I generally restrict it to 1/2 or 3/4's of a cup (3/4 cup of sliced or cubed "hot" is just on 20 net carbs).

As long as I eat it with fats/proteins - chicken (but not coated with crumbs or anything), pork or beef (no carbs in meat unless you put some sauce or coating), then I can have "some potato".

Of course, no other carbs except maybe a cup of low carb veggies (carrots at 6 carbs/cup) but no bread, no milk etc

It's easier for (the professionals) just to tell us "don't eat this or that" then try and explain.

But particularly if you know how many carbs you can tolerate and not blow yourself up (for me 30 carbs a meal in general is super safe) then you can decide "how" you want to spend those carbs.

Often I will choose something different then potato - I can eat 2 cups of mashed Turnip or Rutabaga (at 16-18 carbs - which I like almost as much as potato) or 3/4 cup of potato (at 20 carbs). So it becomes a decision of whether I want to eat "more of something" or do I really want to eat some potato.

Once a week the answer is, I will eat the potato even though I have to eat less.

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A Diabete...

The UK and the Mayo Clinic are very good sites for diabetics. I have learned a lot from both especially the UK group. Indeed they are very proactive and I have gleamed much info regarding my insulin regime from them. I first learned about Lada and brittle from the UK site. Mayo has been quite good for my clinical curiosity but it was the members own personal experiences on the UK site that were very helpful with my diabetes and diabetes in general. Both have cleared up some of the misinformation that I have read and heard. Diabetes Daily is another good site that I have learned from.

We are also very fortunate here in BC to have similar provincial services with regard to CDE'S. I'm quite lucky to have 3 of them on my healtth care team and also I can chat with the pharmacists at Walmart and Costco where I get my supplies from. They both encourage it and are also certified diabetic educators.

As you said Graham there is a lot of self help out here if you are willing to put in the time and are serious about your health. It does take a lot of strain off the system and also will make our own journey as pleasant and peaceful as possible.

That kinda sucks - in Ontario all the services of "Certified Diabetes Educators" (includes dietitians, counsellors, nurses and pharmacists specifically certified in the treatment of Diabetes) are part of our (no cost to the patient) provincial health plan.

They figure the better you manage the less it costs the whole system. You do need a doctor referral to get started but after that you can make an appointment pretty much whenever they can fit you in if you want advice or whatever.

But if you are already actively involved to that level with your diet you really can figure it out on your own. There is a ton of information out there on the web if you stick to reputable sources - The Mayo Clinic as an example has great online resources for diabetics as does Diabetes UK.

The UK is very progressive in trying to educate patients to "do more for themselves" and really lean towards "trying to to it without meds" and shoot for way better control that we do on this side of the Atlantic.

So there is a lot of "self help" out there if you are willing to take the time to find it on your own.

But it is nice (in my case) to bounce some things off my dietitian or my Diabetes Specialist who is not an Endo but is a Professor of Clinical Medicine and both of them are more than willing to help me understand some of the (technical crap) that I have read to make sure I'm not misinterpreting.

@A DiabetesTeam Member it sounds like an individualized program.

A Diabetes Friendly Diet is actually super complex, very individual (since our metabolisms are all working at different rates, have different uptakes, react differently to different carbs) - I can eat 40 grams worth of some and stay well in range and 25 of others put me over the top.

So unless your (team) does a really deep dive into analyzing you as an individual you will likely get advice that applies to the "great majority" of those that they are treating/assisting.

And of course, they are human as well and will inject some of their own experiences and beliefs into their recommendations.

The advice you got doesn't sound "way out of whack" or anything - maybe a little (conservative) to really ensure you are staying under (whatever limit was set) with a fair bit of room for error in case of "under estimation" of what you are actually eating or perhaps leaving a few things out.

Many would describe me as a little more then OCD about my own diet. I count "everything" that has even a single calorie - because if it has even 1 calorie it may have some carbs in it.

I drink coffee with 1 tbsp of cream - would you count that in your carb total?

1 tablespoon of 18% or 10% cream or even "skim milk" contains 1 carb.

If the average (patient) that your educator sees wouldn't even consider counting that (in their experience) and they drank say 4 or 5 coffee a day that would be 4 or 5 "uncounted carbs".

I also weigh or measure or count "everything" that I eat - I don't guess - so I know that it's 4 oz of peanuts because they are weighed - it's not a "handful" and it' 2/3 cup of cereal with 1/3 cup of 10% cream - not "about" - so if I'm "off" it's in the tenths of a carb, not "a couple".

And that is one small example, so (they) may have given you the guidance they did to "account" for those (foods) that their average patient just doesn't bother to count.

But "asking" the next time you see them for (justification) should give you clarity and they should be able to give an answer better that "because that's the way I do it" - get the reasoning.

I have found once they realize that you really are "engaged" in your treatment they will get away from the (party line) and work with you - at least that has been my experience. I have had many great conversations/discussions with my Dietitian that kinda go against the grain of the "food guide" that they are supposed to (push).

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A Diabete...