I’ve been having a really hard time controlling my afternoon blood sugars lately.
On Monday, during lunch, I decided I might have some luck if I do it low-carb. Eggs have always been good for me – they are filling, and when it comes to blood sugars, they are predictable.
So when I went to the cafe downstairs at my office to order my lunch, I asked for a cheese-and-veggie omelette, expecting I’d have a good afternoon. I declined the toast that normally accompanies the meal (still being Passover, bread and bread-related products are off-limits anyway).
Well, no such luck. The simple combination of eggs, cheddar cheese, mushrooms, peppers, and onions sent my BG up high. Four hours (and several correction/rage boluses later), I’m still waiting to recover.
The one thing I noticed, as I kept a sharp eye on the person preparing it, is that unlike in the image above, she took a carton of pre-scrambled eggs out of the refrigerator and poured a bit of it on the griddle.
In the past, I’d had similar meals (and post-meal spikes), and always attributed it to the bread, but now I’m thinking there’s something in that egg mix. Maybe some sort starch to “thicken” it, or maybe just plain old simple sweet stuff to make it taste better. It’s incredibly frustrating.
I’ve now written off pretty much everything that this place serves for lunch (or breakfast) as being “diabetically safe”. And I simply don’t have the time to prepare and bring lunch every day. It’s frustrating, and I’m running out of options.
Does anyone know just what’s in there?