Condiments and Diabetes – Yes or No?

With a bit of discipline, this is an area where I can have a bit of conventional normalcy in my diet. As I wrote a couple of weeks ago, I like to make my own salsa verde to go with steaks and burgers. This is an awesome condiment and is very low in carbs.

Yet, who wants to be chopping or blending every night? I know there are a lot of paleo/keto recipes out there on how to make any manner of condiment, but who has the time? Also, many of these call for stevia, which I have concerns about as a diabetic (more on that in a later post).

So what do I go with? Mustards are great, they are extremely low in carbohydrates. Take your classic French’s. How many carbs per teaspoon? One. And the ingredients are good too: Distilled Vinegar, Water, #1 Grade Mustard Seed, Salt, Turmeric, Paprika, Spice, Natural Flavour, Garlic Powder. Dijon mustard is just as good. Mayonnaise can also be good if you find the right organic product. Do you like lamb? Then there are usually some low sugar mint sauces out there that consist mainly of mint and vinegar. Ketchup? Even here some organic varieties, though relatively high in carbs, can be a good accompaniment if used sparingly. I go with the Sainsbury’s So Organic ketchup. If I have a teaspoon with a burger, how many carbs am I consuming? One gram. Tabasco is another one I’m using more and more on eggs and chicken wings; it’s mainly vinegar and chillies. Barbecue sauces are best to be avoided unless you can find a hot sauce with minimal sugar and minimal thickeners like corn starch.

So, this is one of the areas where there is some choice, so long as I’m disciplined, and I read the label.

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